Although locals tradtionally serve this cake to accompany coffee or tea, its elegant crosshatch pattern on the top gives it a rustic charm and makes this cake plenty elegant for special occasions, or as a centerpiece for dessert.

What is a Gâteau Basque (Basque Cake with pastry cream)?

Gâteau Basque is a culinary fixture from the Basque region, straddling between the southern French and northern Spanish border. The region is known as a food mecca for French people, and its rich culinary repertoire is held in high esteem like other “foodie” regions like Provence, Burgundy, or Brittany.

Amongst the most popular recipes from Basque Country, you can find the “Poulet Basquaise” and the “Piperade” – both recipes you can find in my cookbook – and of course, the Gâteau Basque.

Known as “etxeko bixkotxa” in Basque, the Gâteau was invented in the mid-19th century by Marianne Hirigoyen, a baker from Cambo-Les-Bains who started to sell the cake at local markets. Gâteau Basque’s fame would continue to grow and was adopted all around France. 

If you ever plan on visiting Basque country, the Gâteau Basque festival continues to be run every year in Cambo-les-Bains. There is also a charming little museum dedicated to the cake in the neighboring town of Sare.

Gâteau Basque has 2 components: a crust and a filling. Two traditional versions exist of the Basque cake – one filled with preserved cherries, usually bearing the “lauburu” (Basque cross) and the second one filled with “crème patissière” (French pastry cream) bearing a crosshatched pattern.

Having tasted both versions many times, I can say they are equally delicious – although the latter version with pastry cream is a bit richer and fancier, better suited for big occasions.

We construct this recipe from two layers of buttery crust filled with a vanilla pastry cream. The crust for a Gâteau Basque is half-way between a cookie and a pie crust: less sweet than a cookie but sweeter than your average pie crust. It is buttery and crisp on the outside and slightly chewy in the middle.

Ingredients you’ll need for a Gâteau Basque (Basque Cake)

Like most Basque cooking, this recipe is based on simple ingredients and simple techniques, although it does require a few more extra steps than your average cake. Perhaps more importantly, the quality and freshness of the ingredients you choose will make a big difference.

For the crust:

1. Sugar. White sugar works best.
2.Flour. All purpose flour works best here.
4.Butter and Salt. Make sure you use unsalted, high-quality butter. Adding the salt separately ensures you don’t oversalt your crust. The butter should be at room temperature, meaning it should be slightly softened.
5.Eggs and egg yolks. Use fresh, organic eggs if possible. We need 2 whole eggs and 2 egg yolks. Egg yolks add richness and make for a tender crust.

For the pastry cream:

1.Milk. Whole milk, rather than 2% or skim will provide a creamier texture for the vanilla custard.
2.Sugar. White sugar works best.
3.Flour. Like with most rustic creams and custards, we thicken this one with flour rather than cornstarch.
4. Eggs. Use room temperature eggs.
5.Vanilla extract and rum. We finish the smooth pastry cream with a splash of rum, to add depth of flavor. You can opt for dark or light rum.

6.Egg yolk and milk. At the end, mix egg yolk with a splash of milk to create the egg wash that gives this cake its lovely golden top.

Frequently Asked Questions

How do you store a Gâteau Basque ?

Once completely cooled, you can cover the Basque Cake with a plastic film and refrigerate it for up to 4 days.

I don’t recommend freezing this cake. When pastry cream thaws, it weeps and create excess moisture, making the crust soggy.

My pastry cream curdled or feels grainy. What went wrong?

This typically occurs if you cook your pastry cream at too high of a heat. When the heat is too high, even if you whisk continuously, you run the risk of the eggs cooking too quickly and forming little lumps or grains. Unfortunately, this can’t be fixed, and you need to start again – at a lower heat.

How do you enjoy a Gâteau Basque?

A Basque Cake is best enjoyed the day it is made, although you can keep it for up to 4 days. Enjoy it cut in hefty slices with a cup of tea or coffee – just like they do in Basque Country.

I personally think it also make a great dessert for special occasions, as it’s so rich, delicious, and unique looking.

Audrey’s tips:

• You need a large 10-inch tart pan for this cake recipe. Ideally choose one with a removable bottom so the Gâteau is easier to remove once baked.
• Plan ahead: the cake needs to cool completely for several hours before serving. If you don’t wait long enough, the pastry cream won’t be set enough when you slice the cake.
• Be careful not to overwork the dough when rolling it out to keep it tender and crumbly.
• Make sure to chill the pastry dough before rolling it out. This helps with its texture and ease of handling.
• Let your vanilla custard cool down to room temperature before you pour it over the bottom crust, or it will make your butter sweat, and the crust won’t be as crisp.
• Once you master this classic version, you can experiment with different fillings, such as black cherry jam.

I hope you’ll love this Gâteau Basque (Basque Cake with pastry cream) recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More French cake recipes to try:

• Queen of Sheba Chocolate Cake (Reine de Saba)
• Lemon Olive Oil Cake
• Classic French Apple Cake 
• Chestnut Cream Cake (Gateau Ardechois)
• French Walnut Coffee Cake (Gateau Grenoblois)
• Classic French Spiced Bread (Pain d’Epices)
• Dark Chocolate Olive Oil Cake
• French-style Fruit Cake (Cake aux  Fruits Confits)

Gâteau Basque (Basque Cake with pastry cream)

Print Recipe

Serves: 8-10 Prep Time: 50 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

For the crust:
1 cup (200g) white sugar
4 cups (500g) all-purpose flour
¼ tsp salt
1 cup + 1 tbsp (250g) unsalted butter, at room temperature
2 large eggs, at room temperature
2 large egg yolks, at room temperature

For the pastry cream:
4 cups (1L) whole milk
1/2 cup (100g) sugar
1 tsp vanilla extract
2/3 cup (80g) all-purpose flour
2 large eggs, at room temperature
1 tbsp (15g) rum, white or dark

For the topping:
1 egg yolk
1 tbsp (15ml) milk

Instructions

Step 1 - Prepare the crust. In a large mixing bowl, whisk together the sugar, flour, and salt. Add the softened butter, the eggs and egg yolks and start mixing with a large wooden spoon or by hand. Mix until you have a round ball of dough. Divide the dough into 2 equal parts, wrap in plastic film and chill for at least 30 minutes. Meanwhile, prepare the pastry cream.

Step 2 - Prepare the pastry cream. Warm up the milk in a large saucepan over medium heat. In a separate bowl, whisk together the vanilla, sugar, all-purpose flour, and eggs. While continuously whisking, slowly pour the warm milk into the egg mixture. Whisk until homogenous and transfer back into the saucepan, over medium heat. Whisk steadily for several minutes until the mixture thickens to a thin custard consistency. Remove from heat and whisk in the rum.

Pre-heat your oven at 350F (180C) with a rack in the middle.

Step 3 - Assemble the cake. Butter and flour a 10-inch tart pan. Roll-out the first piece of dough to 3-4 mm thickness, onto a piece of parchment paper. Flip the rolled dough onto the tart pan and unpeel the parchment paper on top. Don’t worry about the edges that hang over the dish.

Step 4 - Pour the pastry cream into the pan and spread it out. Roll-out the second piece of dough onto a piece of parchment paper, flip it over top of the pastry cream and unpeel the parchment paper. Press the edges together using your rolling pin to remove the hanging pastry dough. Using your thumb, slightly push the edges inwards (just a few mm) to ensure they don’t stick to the pan.

Step 5 - Whisk together the milk and the egg yolk and brush it over top the cake. With a fork, score a crosshatch pattern on top.

Bake for 45 minutes, or until golden.

Let the cake cool for at least 1 hour before removing from pan and serving.

The post Gâteau Basque (Basque Cake with pastry cream) appeared first on Pardon Your French.

Flaugnarde: A staple for your French baking repertoire

If you’ve never heard of Flaugnarde before, you may think it sounds and looks like a Clafoutis… and you’d be right! “Clafoutis” is in fact the name given to this dessert when made with cherries, while “Flaugnarde” (also spelled “Flognarde”) is the name given when it’s made with other fruits – such as strawberries.

Probably because it is so quick and simple to make, this custardy baked flan nestled with fruits is a staple among French home cooks in the Spring and in the Summer. It is ideal to make do with the abundance of fruits during warmer days and makes for a refreshing yet comforting dessert. 

This Strawberry Flaugnarde is a definite favorite of mine during Spring when strawberries are at their ripest. Once you master the basic Flaugnarde recipe, you can start playing around with substituting the strawberries with other seasonal fruits as months pass by. Raspberries, blueberries, and cherries (of course) are lovely too. In late summer, stone fruits such as apricots, peaches, or plums work great, pitted and cut in wedges. In the fall, try this recipe using apples or pears, peeled and cubed.

Choosing the baking vessel

Like most French flans, a Flaugnarde can be baked in most oven-proof shallow dishes, be it a pie dish, a casserole dish, or a cast-iron skillet. Just be sure that the edges go up at least 1 1/2 inches high.

A skillet will give you slightly browner, firmer, and crisper edges, since it retains more heat. You’ll likely be able to slice the Flaugnarde with a knife, just like cake, and eat it with your hands. 

A classic pie or casserole dish (ceramic or pyrex), meanwhile, will result in a more tender Flaugnarde, with an almost custardy center and a satisfyingly chewy rim. You’ll need spoons for eating.  

Cooking notes: 

• Take your eggs out of the fridge 1 hour before preparing, so they warm up to room temperature.
• Make sure you use 2% or whole milk (no skimmed or fat-free). 
• This is a simple batter recipe, easily done by hand with a whisk. Although, if the batter ends up being lumpy, you can simply pass it though a fine mesh strainer to get rid of any lumps. You should have a smooth batter with a heavy cream consistency.
• Fresh seasonal strawberries are best, but to make this recipe accessible year-round, you can also opt for frozen strawberries. Make sure you fully thaw them, then drain them very well and pat them dry with paper towels to remove as much extra moisture as possible.
• Measure the strawberries once they are halved. For 300g, you should get about 2 cups; although a little less or a little more is fine. 

I hope you enjoy this Strawberry Flaugnarde as much as I do! Any questions, don’t hesitate to leave a comment. 

You may also like: 

• Classic French Strawberry Tart (Tarte aux Fraises) 
• Classic French Cherry Clafoutis
• Raspberry Pistachio Tart 
• Apricot Almond Flan (Flaugnarde)
• Classic French Tarte Tatin 

Strawberry Flaugnarde

Print Recipe

Serves: 6-8 people Prep Time: 15 Minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 14 voted )

Ingredients

1 tbsp butter
1 1/4 cup (312.5ml) milk (2% or whole)
2/3 cup (132g) granulated sugar
3 large eggs, at room temperature
1/2 tsp kosher salt
1 tbsp (15ml) vanilla extract
1/2 cup (62.5g) all-purpose flour
2 cups (300g) ripe strawberries, hulled and halved

Powdered sugar, for serving 

Instructions

Make sure you read the cooking notes before you start.

Preheat your oven to 350°F/180°C with a rack in the middle. Generously butter a 8-9 inch (20.5-23cm) circular/oval baking dish or skillet.

Step 1 - In a large mixing bowl, whisk together the milk, sugar, eggs and vanilla extract. Add the flour and salt, in small additions. and whisk until smooth. You should have a smooth batter with the consistency of heavy cream. If the batter ends up being lumpy, you can simply pass it though a fine mesh strainer to get rid of any lumps.

Step 2 -Place the halved strawberries at the bottom of the prepared dish and pour batter over top.

Bake for 1 hour. The Flaugnarde is done when puffed and brown on the edges. The center should still be slightly wobbly.  

Transfer to a cooling rack. The Flaugnarde will deflate as it cools. 

Serve warm or cool, dusted with powdered sugar. You can cut it into slices, just like a cake, or simply enjoy it by the spoonful.

The post Strawberry Flaugnarde appeared first on Pardon Your French.

For the backstory, most French people recall the dish being served to them as a kid in their school cantine. The Poisson à la Bordelaise was often frozen and re-heated, and not particularly the best version of this dish. In my school cantine, I remember the fish to be pretty bland with the crust being more soggy than crunchy. So after my school years, it’s no wonder why I almost completely forgot about this dish.

It isn’t until a few months ago that I decided to give this dish another try – but this time, homemade. I bought fresh and affordable Basa fillets and prepared the crumbly topping from scratch: with homemade breadcrumbs, fresh parsley, lemon juice and shallots cooked in white wine. What a difference! This dish was nothing like what I remembered it to be. The baked fish remained tender and juicy, while the coarse topping turned crunchy and had fresh and tangy flavors from the parsley, white wine and lemon.

Poisson à la Bordelaise is still today a staple in the frozen aisles of French grocery stores, but I will always opt for the homemade version from now on. This recipe is easy and quick to assemble – about 20 minutes at most. It makes a perfect lunch or dinner any day of the week, accompanied by green beans, rice or potatoes.

Cooking notes:

• This recipe can be made with any white fish of your liking. For the photos here, I used four Basa filets (about 200g each – 800g total). Cod, tilapia, hake are great choices too. Whether you use fresh or frozen (then thawed) filets, make sure you pat them dry well with paper towel. You want to remove any excess moisture, or the fish will render liquid later and you will have a puddle on the bottom of your baking dish.
• Take the fish out of the fridge at least 1 hour before cooking so they warm up to almost room temperature.
• For the breadcrumbs, I like to make my own so they are chunky, as crisp as possible and salt-free. As a substitute you can use store-brought panko breadcrumbs I would avoid using regular breadcrumbs. In comparison to regular breadcrumbs, panko are dryer and have a flakier, coarser consistency. As a result, they will absorb less moisture or oil and give a crunchier crust – which is what we want for Bordeaux-Style Fish.
• For the white wine, I recommend you choose one that is dry and crisp, such as Sauvignon Blanc, Pinot Grigio, Pinot Gris or Pinot Blanc.
• The white wine gets completely evaporated when cooking with the shallots, so no alcohol is left – just flavor. This recipe is perfectly suited for the whole family – kids included.
• The baking dish I used for these photos (4 fillets – 800g total) is 8”x11” and it was perfectly sized.

I hope you’ll love this Bordeaux-Style Fish Gratin (Poisson à la Bordelaise) recipe as much as I do! If you have any questions, please feel free to leave a comment. 

You may also like:

• • Belgian Endive and Ham Gratin
  • Pickled Herring and Potato Salad (Harengs Marinés Pommes à l’Huile)
  • Provencal Eggplant Tomato Gratin
  • Classic Tomatoes Farcies (Baked Ground Meat Stuffed Tomatoes) 
  • Classic French-Style Potato Salad

Bordeaux-Style Fish Gratin (Poisson à la Bordelaise)

Print Recipe

Serves: 4 Prep Time: 20 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 10 voted )

Ingredients

4 white fish filets (about 800g total)
2 tbsp (28g) unsalted butter
4 shallots or 1 large onion, peeled and diced finely
1 garlic clove, peeled and diced finely
1/3 cup (80ml) white wine
50g (panko) breadcrumbs
1 lemon, juiced
2 tbsp fresh parsley, chopped (about 10-12 sprigs)
1 tsp salt
½ tsp freshly ground black pepper
2 tbsp (30ml) Extra Virgin Olive Oil

Instructions

Step 1 - Pre-heat your oven to 350F(180C) with a rack in the middle. Spread 1 tbsp (15ml) of Extra Virgin Olive Oil at the bottom of a baking dish; set aside.

Step 2 - In a large frying pan, melt the butter over medium heat. Add the diced shallots (or onion) and garlic, and cook for about 5 minutes until the shallot/onion is glistening. Add the white wine, and cook until the liquid has completely evaporated. Set aside.

Step 3 - In a medium bowl, combine the breadcrumbs, chopped parsley, lemon juice, ½ tsp salt, pepper and cooked onion and garlic. Mix until you get a crumbly texture, slightly moist.

Step 4 - Lay the fish filets in the baking dish and sprinkle with ½ tsp salt. Cover evenly with the breadcrumb topping and slightly press down with your fingers or the back of a spoon.

Bake for 25 to 30 minutes until the fish is done and the topping is golden. Optional: finish off with 1 to 2 minutes under the broiler for extra crunch.

The post Bordeaux-Style Fish Gratin (Poisson à la Bordelaise) appeared first on Pardon Your French.

This recipe of “Pommes de Terre Sarladaises” is named after Sarlat, a small medieval town nested in the Périgord Noir, in the Aquitaine Region. Using and cooking with duck fat is very common in this region of France, which has a delicious duck-centric cooking repertoire, including the canonical Cassoulet (a recipe that you can find in my cookbook). And if you order any meat in a restaurant when visiting this area, there is a strong chance you will be served these Pommes de Terre Sarladaises on the side. 

With just four ingredients: potatoes, duck fat, garlic and parsley, this recipe is easy to recreate in your kitchen and probably one of the best ways to get accustomed with cooking with duck fat.

Recommended Equipment: 

• Use a cast-iron or heavy bottom skillet, like this one. It retains heat better and will create the proper crispness and char on the potatoes.
• Heat-resistant spatula.
• Mandoline Slicer.

Cooking instructions:

• Choose waxy potatoes such as Yukon gold, New Potatoes, Fingerlings or Red Bliss. These varieties have less starch, which means they hold their shape better when cooked.
• Duck fat, while harder to find in the US/Canada up until a few years ago, is becoming more and more common in supermarkets. You can find it chilled (often in plastic containers) or sold in jars. You can also purchase a few brands online, such Rougie and Cooks & Co. And if you really can’t get your hands on duck fat, you can substitute with ghee or clarified butter.
• My recipe for these Pommes de Terre Sarladaises is on the “lighter” side. I like to use no more than 4 tablespoons of duck fat, whereas most recipes will use at least ½ cup. In my opinion, 4 tbsp is enough, but if you feel like using more duck fat, feel free to try it out.

I hope you’ll love this recipe of Crispy Duck Fat Potatoes (Pommes de Terre Sarladaises) as much as I do! Serve it as a side with Braised Chicken thighs or Pork chops in mushroom sauce. If you have any questions, feel free to leave a comment.

You may also like:

• Bacon Wrapped Chicken Breasts in Grape Sauce 
• Swiss Chard Pancakes
• French-style Potato Salad
• Provencal Eggplant Gratin

Crispy Duck Fat Potatoes (Pommes de Terre Sarladaises)

Print Recipe

Serves: 4 people Prep Time: 10 Minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 25M calories 20 grams fat

Rating: 4.4/5

( 7 voted )

Ingredients

1.5 lbs (about 700g) waxy potatoes
½ lemon
4 tbsp (47g) duck fat
1 tsp salt
½ tsp freshly ground black pepper
2 garlic cloves, peeled and chopped finely
½ bunch fresh flat leaf parsley, chopped

Instructions

Make sure your read the cooking notes (above) before you start. 

Step 1 - Prepare a large bowl of water with the juice of ½ a lemon (you can also place the ½ lemon in the bowl). Peel the potatoes and place them in the lemony water as you go, so they don’t brown/oxidize. Slice the potatoes into 1/5-inch (about 5mm) slices, by hand or using a mandolin. Rinse the potato coins in a colander and pat-dry very thoroughly (using a kitchen towel or paper towel).

Step 2 -Place 2 tablespoons of duck fat in a skillet and heat up over medium heat. Add the potatoes, salt and pepper and toss to coat. Cover the skillet with a lid or foil, and cook for about 10 minutes, until the potatoes are lightly softened.

Step 3 -Remove the lid/foil and turn up the heat to medium-high. Add the garlic, parsley and 2 remaining tablespoons of duck fat. Toss to coat and continue cooking the potatoes for about 5 minutes without disturbing, so they brown underneath. You can adjust the temperature (higher/lower) if the potatoes don’t brown enough or start to burn. Using a spatula, gently flip the potatoes and continue cooking without disturbing until browned on the other side.

Step 4 -You can continue cooking 5 to 10 more minutes, flipping the potatoes occasionally, until they are browned and crisp to your liking. Serve immediately.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench. This post may contain affiliate links. Please see my Privacy Policy & Disclosure page for more details.

The post Crispy Duck Fat Potatoes (Pommes de Terre Sarladaises) appeared first on Pardon Your French.

It’s quick, simple and a tasty side-dish and that can easily be turned into a main with a few adds-ons… like in today’s recipe. 

Cabbage, Apple and Ham – a perfect trio. 

I am very fond of the traditional buttered cabbage, but I have also come up with a few personal twists on it, to make it more substantial and turn it into a quick and tasty main dish. For a hint of sweetness, I like to add some apple to cook with the cabbage. The bitter cabbage and sweet apple blend perfectly together both in taste and texture. And for a hint of saltiness, I often like to serve this recipe alongside seared slices of Serrano ham (or Prosciutto, or even Paris ham, depending on what I have on hand). It’s the perfect mix of earthy, sweet and salty flavors. 

This is a tremendous recipe for anybody who isn’t  usually a fan of cabbage, or who’s looking for a different way to cook it. This is a great dish that’s a nice change from earthy Winter soups and stews that can sometimes be heavy on the stomach. This cabbage recipe is lighter, yet very cozy and satisfying. 

How to make this Buttered Cabbage and Apple with Seared Serrano Ham 

The recipe starts by blanching the cabbage. This will cut the bitterness of this leafy vegetable and also make it easier to cut into shreds later on. To do so, big wedges of cabbage are placed in a large pot of boiling water for a few minutes, drained and passed through cold water. 

When cool enough to handle, the cabbage gets cut into shreds. You can do it by hand or using a food processor if you wish. 

At this point, you can also slice the onion, slice the garlic cloves and cut an apple into tiny sticks. I like to keep the skin of the apple on for texture, but you can remove it if you wish. 

In a large frying pan with a generous amount of butter, the onion and garlic are then lightly caramelized. The cabbage is added later on, with extra butter, to further tenderize. Lastly, the apple sticks are added to the pan – as they take the least amount of time to cook and soften. 

For serving, slices of seared Serrano ham are placed on top of this bed of buttered cabbage with apples. 

My Cooking notes: 

• Savoy Cabbage is best to use for this recipe. It is tender and sweet, and the crinkly leaves will absorb the butter nicely, to turn utterly tender. As a substitute, green cabbage or red cabbage will work too, although be aware that the red color will leach into the other ingredients (onions, apples). If you are interested in learning more about cabbages, I recommend this page. 
• Any variety of apple will work in this recipe. My favorites are Cortland and Honeycrisp. Granny Smith are nice as well, and will add more acidity/tang. 
• Serrano Ham can be substituted for Prosciutto, Paris Ham, or even bacon strips (which in this case, will need to cooked longer: about 7-8 minutes on each side). 

I hope you’ll love this Buttered Cabbage and Apple with Seared Serrano Ham as much as I do! This is a simple and tasty dish that comes together in less than an hour. It is delicious with some grainy mustard on the side. This recipe is ideal for 2 people but you can easily double the quantities to make more.

You may also like:

• Pork Chops in Grainy Mustard and Mushroom Sauce
• Braised Chicken Thighs with Garlic and Onion
• Poitou-Style Braised Beets with Kale

Did you make this recipe?

Tag @pardonyourfrench on Instagram and hashtag it #pardonyourfrench

Buttered Cabbage and Apple with Seared Serrano

Print Recipe

Serves: 2 Prep Time: 10 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 6 voted )

Ingredients

½ medium Savoy Cabbage, cut into wedges
6 tbsp butter (85g) (salted or unsalted), divided
1 large onion, peeled and sliced
2 garlic cloves, peeled and sliced
7-8 Juniper berries, whole
1 tsp fresh ground black pepper
2 tsp salt
1 large apple (Cortland, Honeycrisp or Granny Smith), cut into tiny sticks
3 tbsp (45ml) Apple Cider Vinegar
4 slices Serrano Ham (about 70g)

Instructions

Make sure you read the cooking notes before you start.

Step 1 - Bring a large pot of water with 1 tsp of salt to a boil. Add the cabbage wedges and boil for 5 minutes. Transfer the cabbage to a bowl of ice cold water. Set aside to cool.

Step 2 - In a large pan, over medium heat, melt 4 tablespoons of butter. Add the onion slices, sliced garlic, Juniper berries, black pepper and salt. Cook for 10 minutes, stirring occasionally, until the onion is slightly golden and caramelized.

Step 3 - Cut the cabbage into shreds, and add it to the pan along with 2 extra tablespoons of butter. Cook for 10 minutes, stirring occasionally, until the cabbage is soft (but still with a slight crunch).

Step 4 - Add the apple sticks to the pan, along with 3 tablespoons (45ml) of apple cider vinegar. Cook for 10 minutes, stirring occasionally, until the apple is soft and melty, and the liquid has evaporated. 

Step 5 - In a separate pan, sear the slices of Serrano ham over medium-heat, about 4-5 minutes on each side. Serve immediately by placing two slices of Serrano ham on top of a bed of cabbage and apple.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

The post Buttered Cabbage and Apple with Seared Serrano Ham appeared first on Pardon Your French.

It is a simple, unfussy side-dish or light dinner, and it’s a wonderfully different way to enjoy beets.  

A dish inspired by the “Betteraves à la Poitevine”

The inspiration for this recipe comes from the “Betteraves à la Poitevine”. This traditional dish hailing from Poitou, in west-central France, is utterly famous in France. It features beet slices cooked in an onion roux and then deglazed in wine vinegar. You’ll often find them accompanying rice, potatoes and meats.

My version of it is a little earthier, with the beets sauteed in a garlic and onion roux, deglazed in both white wine and wine vinegar, and finally completed with chopped kale. I also suggest you enjoy it with a side of crusty bread and goat cheese, which is a perfect pairing with beets.

How to make these Poitou-Style Braised Beets with Kale

The recipe starts by washing, peeling and slicing the beets. You should wear gloves for this step, or your hands will be purple and stained for days.

You then wash, drain and remove the ribs from the kale and chop it coarsely. When in season, you can substitute the kale with fresh spinach, Tuscan kale or even Swiss Chard. Any kind of leafy green will work great in here, and bring a perfect bitterness to this dish.

The recipe continues with building a roux in a large pan (ensure that this pan has a lid you can use with it). Caramelized onions, garlic, flour and butter are cooked until golden. Beet slices are then added and de-glazed in white wine and wine vinegar.

With the lid on, beets are slowly braised in the liquid until tender. For this step, use a pointy knife to test the tenderness of the beets – I’ll let you decide how you like your beets: slightly tender to utterly tender. Finally, the chopped kale is added, and stirred until wilted.

My Cooking tips:

• You can opt for red beets, yellow beets or a mix. Make sure you wear gloves (ie.plastic or latex gloves) when peeling the beets or your hands will be stained for days.
• I love the earthiness and texture of kale in this dish, but you can substitute them for in-season fresh spinach, Tuscan kale or Swiss chard leaves (all ribs removed and leaves chopped).
• For the goat cheese, choose a good Bûcheron if you can or an unripened goat cheese such as this one from Soignon, which is widely available in grocery stores in the US/Canada.

I hope you’ll love these Poitou-Style Braised Beets with Kale. They make for a great side to accompany poultry or pork, or a great dinner on their own served alongside goat cheese with crusty bread.

You may also like:

• French Lentil Soup 
• Provence-Style Tomatoes with breadcrumbs
• Eggplant Toasts with Goat Cheese and Walnuts

Poitou-Style Braised Beets with Kale

Print Recipe

Serves: 2-4 people Prep Time: 15 Minutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 8 voted )

Ingredients

4 large beets (or 5-6 medium)
½ bunch kale
3 tbsp (43g) butter (salted or unsalted)
1/2 yellow onion, peeled and diced
1 garlic clove, peeled and diced
2 tbsp (17g) all purpose flour
½ tsp salt
½ tsp fresh ground black pepper
¼ tsp grated nutmeg
3 tbsp (45ml) dry white wine
1 tbsp (15ml) wine vinegar
1 tbsp (15ml) Extra Virgin Olive Oil
Bread and ripened soft goat cheese, for serving

Instructions

Make sure you read the cooking notes before you start.

Step 1 – Prepare the vegetables. Wash, scrub and peel the beets; remove the greens and cut the beets into 1/4-inch thick slices. Wash and drain the kale; remove the ribs and coarsely chop the leaves.

Step 2 – In a large sauté pan, melt the butter over medium heat. When the butter is foamy, add the garlic and onion and cook until softened, for about 4-5 minutes. Add the flour, salt, ground black pepper and nutmeg, and cook for 1 minute to make a roux (the flour will turn moist and golden in color).

Step 3 – Add the beets, white wine and vinegar and stir until the flour is fully incorporated into the liquid. Reduce the heat and sauté, flipping the beet slices occasionally until the beets become tender, about 20-25 minutes (with a lid on). If the beets become too dry while cooking, you can add another 2-3 tbsp (45ml) of white wine (or water) if necessary.

Step 4 – When the beet slices are tender enough (you can test the tenderness by inserting a pointy knife), add the chopped kale and cook for about 2-3 minutes (lid off) until the kale is wilted and has absorbed the last of the moisture in the pan. Adjust seasoning if needed.

Step 5 – Transfer to a serving plate and drizzle with EVOO. Serve as a side, or enjoy with bread and slices of goat cheese.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

The post Poitou-Style Braised Beets with Kale appeared first on Pardon Your French.

Resembling a large pancake, this dessert is made with seasonal stonefruits placed in a buttered dish, covered with a flan-like batter and baked until puffy. A “Clafoutis” is in fact the name given to this dessert when made with cherries, while “Flaugnarde” (also spelled Flognarde) is the name given when made with apricots, plums, peaches or apples and pears.  

In this personal variation, I perfumed the batter with almond extract and topped it with shaved almonds for extra-crunch. The rest of the recipe is very classic, and honestly, ridiculously easy to make. The batter has a delectable, soft and tender flan-like texture that melts on the tongue, while the apricots offer big clusters of sweet and tart flavors.

This Apricot Almond Flan is put together in less than 10 minutes and bakes for 1 hour. It is very simple, inexpensive and seasonal. Rustic French baking at its best! 

How to make this Apricot Almond Flan (Flaugnarde)

The recipe begins by making a very simple batter from flour, sugar, eggs and milk. This batter is also flavored with vanilla extract and almond extract.

Apricots are then simply halved and pitted, and placed at the bottom of a buttered baking dish/skillet. I like to use a skillet to create golden, caramelized edges, but you can opt for the baking dish of your liking – be it round, square or rectangular.

The batter is then poured over the apricots, to almost cover them. For extra crunch, I sprinkle a handful of shaved almonds on top. This goes in the oven and bakes until the batter is barely set in the middle (still with a slight jiggle) and the edges are puffed and golden.

The flan will be puffy right when out of the oven, and will deflate as it cools – like a Dutch baby pancake. You can enjoy the Flaugnarde still warm or cool.

My Cooking tips

• This is a simple batter recipe, easily done by hand with a whisk. Although, if the batter ends up being lumpy, you can simply pass it though a fine mesh strainer to get rid of any lumps. You should have a smooth batter with a heavy cream consistency.
• This recipe works well with apricots, peaches or plums. Feel free to adapt it to whichever fruits are in season, just always make sure the fruits are ripe. In the Fall, try this recipe using sliced apples or pears.
• You can skip on the almond extract and shaved almonds if you want to keep the recipe classic and traditional. You can also substitute the almond extract for other flavoring agents, such as a splash of Cognac or Kirsch.

I hope you’ll love this Apricot Almond Flan (Flaugnarde) as much as I do! This is a simple, fuss-free dessert that is perfect to enjoy during the end of the Summer and making the most of stone fruit season. 

I prefer it served warm as it is softer and more comforting – although it is also very good at room temperature or cold (best enjoyed the same day though).

You may also like:

• • Poached Pear Vanilla Yogurt Cake 
  • Orange Yogurt Cake 
  • Breton Pound Cake 
  • Apricot Olive Oil Cake 
  • Cherry Clafoutis

Did you make this recipe?

Tag @pardonyourfrench on Instagram and hashtag it #pardonyourfrench

Apricot Almond Flan (Flaugnarde)

Print Recipe

Serves: 6-8 Prep Time: 10 Minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 3.9/5

( 8 voted )

Ingredients

½ tbsp. unsalted butter, for greasing your dish
1 cup (250ml) milk (2% or whole)
3 large eggs
1/4 cup (50g) sugar, plus 1 tbsp for sprinkling on top
1 ½ tsp vanilla extract
1 tsp almond extract
1/2 cup (62.5g) all-purpose flour
1/4 tsp salt
300g medium-sized apricots, halved and pitted
2 tbsp shaved almonds

Instructions

Make sure you read the cooking notes before you start.

Preheat the oven to 350°F (180°C). Generously butter a 8-9 inch circular pie dish or skillet.

In a large mixing bowl, whisk together the milk, sugar, eggs, vanilla and almond extract. Sprinkle the flour and salt gradually, whisking continuously to avoid lumps and until smooth.

Place the halved apricots on the bottom of the prepared dish. Pour batter over top and sprinkle with the shaved almonds.

Bake for 1 hour. The Flaugnarde is done when puffed and brown on the edges, and the center looks set but still with a little jiggle.

Transfer to a cooling rack. The Flaugnarde will deflate as it cools and firm up in the center. 

Serve warm or cool, cut in slices. 

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

Recipe adapted from my Classic-French Cherry Clafoutis and inspired from this article. 

The post Apricot Almond Flan (Flaugnarde) appeared first on Pardon Your French.

So if you’ve never tried to make a Cherry Clafoutis at home before, stay with me – you’ll be amazed how easy it is to prepare it!

The simplest Cherry Clafoutis Recipe 

Probably because it is so quick and simple to make, this custardy baked flan nestled with fruits is a staple among French home cooks in the Summer. It is ideal to make do with the abundance of cherries in early Summer and combines them with an eggy, almost custard-like batter, which makes for a refreshing yet comforting dessert.  

My recipe will give you the simplest version of a Cherry Clafoutis. Simple, classic, timeless. It just works wonderfully.  The clafoutis is soft and tender, just sweet enough, with bursts of juicy cherries, a puffy golden top and a satisfying chewy rim.

This  is a fabulous ending to any Summer meal, served warm or cold. You can enjoy it by the spoonful or cut it in slices just like a cake. You can leave it bare or with a light dusting of powdered sugar,  and top it with scoops of vanilla ice-cream. 

What Cherries to use for a Clafoutis? 

In France, clafoutis can be made using a variety of sour cherry known as “Griottes“, black cherries or the Bigarreau Cherry, a hard-fleshed pale cherry that is often used in baking and for the making or jams of candies.

In North America, you can use sour cherries such as Montmorency, which is from the Griotte family. If you’re worried that your cherries are too sour, use a mix of sour and sweet cherries.

I find thesweet Bing cherries great to bake with, since they are very sweet, hard-fleshed and do not release much liquid when baking. Bing Cherries are one the most commonly available sweet cherry varieties in North America. 

To pit or not to pit the cherries?

As per tradition in France, when making a Cherry Clafoutis from Limousin, you must leave the cherry pits intact for more flavor. The pits contain amygdaline, the same active chemical found in almond extract. So during the baking process, some amygdalin from the pits is released into the clafoutis batter and gives a subtle nutty note.

Skipping the cherry-pitting certainly makes the preparation for this recipe way quicker and easier too. But I feel it also makes the eating part far less enjoyable… You can choose whichever option you prefer (with pitted or un-pitted cherries).

If you opt to pit the cherries (like I usually do), slice the cherry in half, twist off one half and remove the pit from the other half with the tip of a pointy knife.

How to store this Classic French Cherry Clafoutis?

• Chill it. After making (and enjoying) this clafoutis, you can cover it with plastic film and store it in the fridge for up to 4 days.
• Don’t freeze it. I don’t recommend freezing a clafoutis. The texture is delicate, and it will likely get soggy/mushy when thawing. 

Common Questions

Can I prepare the batter ahead of time?

The batter can be prepared hours, up to a day ahead, kept well sealed in the fridge.

Can this recipe be made using other fruits?

While it wouldn’t be traditional, you can absolutely made this recipe using other fruits such as apricots, raspberries or strawberries. Even apple or pear could work well! Just know that when a clafoutis is made with another fruit than cherry, traditionnally in France it is called a “Flaugnarde”. 

Can I use frozen fruits for this recipe?

Tricky question! Frozen cherries typically work for this recipe, but I always thaw and allow them to “drain” on paper towels before using them. Fruits such as strawberries and raspberries typically turn to mush once thawed, so I would advise against their usage.

Audrey’s baking tips: 

• This recipe works for one large clafoutis : use a 8 to 9 inch circular pie dish or skillet and bake for 1 hour. For individual portions, use 8 individual (1-cup) baking dishes or ramekins and bake for 40 minutes instead. 
• Take your eggs out of the fridge 1 hour before preparing, so they warm up to room temperature.
• Make sure you use 2% or whole milk (no skimmed or fat-free). 
• This is a simple batter recipe, easily done by hand with a whisk. Although, if the batter ends up being lumpy, you can simply pass it though a fine mesh strainer to get rid of any lumps. You should have a smooth batter with a heavy cream consistency.
• I like to add 1 tablespoon of Kirsch (sour cherry liquor) to my batter to boost the cherry taste – but this is optional. 

I hope you’ll love this French Cherry Clafoutis as much as I do! If you have any questions, please leave a comment. 

More French recipes with summer fruits: 

• Strawberry Rhubarb Galette
• Apricot Flaugnarde
• Peach Blueberry Galette
• Apricot Frangipane Tart 
• Plum Moelleux Cake 
• Strawberry Flaugnarde
• Classic French Fruit Tart 
• Strawberry Rhubarb Crisp
• Raspberry Pistachio Tart 

Classic French Cherry Clafoutis

Print Recipe

Serves: 8 Prep Time: 30 minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 59 voted )

Ingredients

1 tbsp butter
1 1/4 cup (312.5ml) milk (2% or whole)
2/3 cup (132g) granulated sugar
3 large eggs
1 tbsp (15ml) vanilla extract
optional: 1 tbsp (15ml) kirsh
1/2 teaspoon kosher salt
1/2 (62.5g) cup all-purpose flour
3 cups cherries, pitted or unpitted

Powdered sugar, for serving 

Instructions

Make sure you read the cooking notes before you start.

Preheat the oven to 350°F. Butter generously a 8-9 inch circular pie dish or skillet (or 8 individual 1-cup baking dishes or ramequins).

In a large mixing bowl, whisk together the milk, sugar, eggs, vanilla, Kirsch (optional). Add the flour and salt, and whisk until smooth.

Place the cherries at the bottom of the prepared dish (or a handful at the bottom of each individual dish). Pour batter over top.

Bake for 1 hour (or 40 minutes for individual clafoutis). The clafoutis is done when puffed and brown on the edges, and a knife plunged in the center comes out clean.

Transfer to a cooling rack. The clafoutis will deflate as it cools. 

Sprinkle with powdered sugar, and serve warm.

 

The post Classic French Cherry Clafoutis appeared first on Pardon Your French.

What is Riz Gaxuxa?

Rix Gaxuxa is a rustic dish hailing from Basque Country, a region straddling both Southern France and Northern Spain. Basque cooking embraces both French and Spanish influences and offers a cuisine that is colourful, sun-filled and often with spicy flavors.

I definitely love to turn to Basque recipes to bring sunshine and heat to my kitchen!

Rix Gaxuxa is a risotto with chorizo sausage, bell peppers and chicken pieces, spruced up with Espelette pepper – the traditional spice from Basque country. It is a vibrant mix of flavours that reminds one of Spanish paella – a bit simplified, but just as delicious! A unique feature to this dish is the crumbled hard boiled eggs that are mixed into the final dish just before serving.

This dish finds it roots in peasant Basque Mountain cooking – with “gaxuxa” literally translating to “poor” in the Basque language. The cooking style from the mountainous inland Basque country makes do with fresh and cured meats, and grains and vegetables. On the other hand, coastal Basque cuisine is filled with fish and seafood.

This is a simple, one-pot recipe made with basic ingredients that makes a great introduction to Basque cooking if you’re new to it.

Ingredients you’ll need for this Basque Risotto (Riz Gaxuxa)

Basque cuisine embraces local, fresh ingredients and this recipe is no exception to the rule. So, if cooking from outside of Basque country, here are a few tips to choose your ingredients wisely and recreate Rix Gaxuxa’s authentic flavors in your own kitchen.

1. Onion and garlic. Always a great base to start a savory dish!
2. Chorizo. For this recipe, make sure you opt for Spanish chorizo, which is almost always cured, while Mexican chorizo is typically fresh and requires cooking. Some chorizos are finely ground and have a smoother texture, while others may have a coarser grind, providing a chunkier texture. Chorizo can also vary in spiciness. If you prefer milder sausage, look for chorizo labelled as “mild” or “sweet.” If you enjoy heat, opt for chorizo labelled as “spicy” or “hot.” Whether you prefer a sausage with a smooth or coarse grind, mild or spicy, make sure you choose a good quality chorizo that isn’t full of red coloring. Reading the ingredients’ list on the package will give you this information.
3. Pancetta. Traditionally, riz Gaxuxa includes “ventrèche”, a typical pork belly that is lightly cured. It is commonly used in Southern French cooking, and especially in Basque country and Gascony region too. As a substitute, I like using Italian pancetta, which somewhat similarly recreates the smoky, salty flavors of ventrèche.
4. Bell peppers. For making this recipe approachable and family-friendly, green and red bell peppers are my vegetable of choice in this recipe. Other Rix Gaxuxa’s can call for piquillo peppers, a variety of chili pepper native to Northern Spain. They are small to medium-sized, mild peppers that are typically bright red in color and have a distinct triangular shape, with a blunt end. They are much sweeter than bell peppers and will have a more pronounced taste in the dish. I like both options… take your pick!
5. Chicken breasts. Boneless, skinless chicken breasts are best for this recipe.
6. Chicken stock. The rice gets cooked in chicken stock. I recommend you opt for a low sodium one as this dish is salty enough thanks to the chorizo sausage.
7. Rice. While most risottos are made with short-grain rice, this one is actually best made with long or medium-grain rice. Make sure not to rinse the rice before cooking. We need to keep the starch on the rice to create a creamy texture.
8. Espelette Pepper. The Espelette, a traditional pepper grown in the region, is a hallmark of Basque cooking and only a small sprinkle imparts a unique flavor to any recipe. Espelette pepper is generally considered to have a mild heat level. It is milder than cayenne pepper but still imparts a noticeable warmth to dishes. But unlike some hotter chili peppers, Espelette pepper has a sweet and fruity undertone, with a touch of smokiness too.
9. Eggs. Hard-boiled eggs get crumbled and mixed into the finish dish. It enhances the creamy texture of the dish, while adding extra protein.

Frequently Asked Questions

I can’t find Espelette pepper, can I use a substitute?

Espelette pepper is typically sold in dried, powdered form and can be found outside of France in specialty stores or online. Beyond using it for this dish, it can be a wonderful substitute for traditional chili powders or paprika in recipes, so I highly recommend you grab it if you ever spot it.

As a substitute for 1 tsp of Espelette pepper, you can use ½ tsp smoked paprika +1/4 tsp sweet paprika + 1/4 tsp cayenne pepper, to create this distinctive mix of spicy, sweet and smoky flavor.

How do you store Riz Gaxuxa?

Leftovers can be stored in the fridge, in an airtight container for 3-4 days. This recipe is also freezer-friendly. Allow the cooked dish to cool to room temperature before packing it into a freezer safe container and place in the freezer for up to 3 months.

Audrey’s tips for a perfect risotto:  

• When making a Rix Gaxuxa, or a risotto in general, make sure you do not rinse the rice: you want to keep the starch around the rice to create the creamiest texture possible once cooked. Also take the time to toast the rice slightly in the pan before adding the chicken broth. This helps the rice absorb the liquids more evenly.
• When adding the broth little by little, allow the liquid to be absorbed before adding the next ladle. This gradual process helps release the starches and creates a creamy texture.
• Remember that making a risotto requires attention: stirring the rice regularly helps release starch and creates the desired creaminess. So, stay close to the stove and enjoy the process!

This one-pot recipe is ideal for making on a busy weeknight to feed the whole family. You can end the meal with a slice of traditional Basque cake, for a complete Basque dining experience!

I hope you’ll love this Basque Risotto with Chicken, Chorizo and Peppers (Riz Gaxuxa) recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More French chicken recipes to try: 

• Chicken Fricassé with shallots and bacon 
• Classic French Coq au vin rouge 
• Classic French Coq au vin blanc
• Creamy French Chicken Tarragon 
• Classic French Roast Chicken
• French Chicken Marengo
• Chicken and Mushroom Tourte

Basque-Style Risotto with Chicken, Chorizo and Peppers (Riz Gaxuxa)

Print Recipe

Serves: 4-6 people Prep Time: 15 Minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 9 voted )

Ingredients

2 large onions, peeled
2 garlic cloves, peeled
1 red bell pepper
1 green bell pepper
150g Italian Pancetta, diced
1 Chorizo sausage (150g-200g), sliced
2 chicken breasts (skinless and boneless)
2 tbsp (30ml) extra virgin olive oil
4 cups (1000ml/1.05 quart) chicken stock, ideally low sodium
300g long grain white rice
1 tsp black pepper
1 tsp Espelette Pepper (or substitute – see notes above)
2 large eggs, hard-boiled and peeled
Salt, to taste.

Instructions

Step 1 - Prepare all the ingredients: dice the onions and mince the garlic. Seed and slice the bell peppers into thin strips. Slice the Chorizo sausage in ½-inch (1.25cm) thick slices. Dice the Pancetta in small cubes and divide each chicken breast into 6-8 large chunks.

Step 2 - Heat-up a large frying pan over medium heat with the olive oil. Add the onions and garlic and cook for 2-3 minutes until translucent and slightly golden. Add the chicken pieces and cook for 4-5 minutes until just cooked on the outside, stirring occasionally. Stir in the chorizo and pancetta and cook for 3-4 minutes until sizzling and fragrant.

Step 3 - Stir in the bell peppers and cook for 2-3 minutes until fragrant. 

Step 4- Stir in the rice, black pepper and Espelette pepper. Toast the rice for 3-4 minutes, just until it becomes translucent.

Step 5 - Pour in half of the chicken stock (2 cups/500ml) – it should cover all the rice. Cook, stirring occasionally with a wooden spoon (making sure the rice doesn’t stick to the bottom of the pan) and keep adding stock in small additions, whenever the liquid in the pan is just about fully absorbed. Continue until the rice is fully cooked, and the liquid is almost all absorbed (not completely yet, but almost). 

Step 6 - Crumble the two hard-boiled eggs with the back of a fork and stir them into the rice. Cook for 2-3 minutes more, until all the liquid is absorbed.

Season to taste if needed (salt, pepper), and serve immediately. 

The post Basque Risotto with Chicken, Chorizo and Peppers (Riz Gaxuxa) appeared first on Pardon Your French.