Let me know in the comments if you’ve made one (or several) of them, and which one is your favorite. Enjoy, and bon appétit !

Classic French Strawberry Tart (Tarte aux Fraises)

The traditional “Tarte aux Fraises” combines a buttery pastry crust with juicy ripe strawberries arranged on a layer of velvety crème pâtissière. A French bakery staple!

Make the recipe

Strawberry Rhubarb Crisp

With a sweet tangy filling bubbling underneath a buttery oat crumble, this Strawberry Rhubarb Crisp is a snap to prepare, it doesn’t have to look perfect and it’s a delicious crowd pleaser. 

Make the recipe

Almond Milk Blanc-Manger with Honey Stewed Strawberries

A Blanc-Manger is made from milk, cream, sugar and gelatine to reach a consistency that’s milky, smooth, but just firm enough (with a gentle wobble). The creaminess of a Blanc-Manger pairs wonderfully with the chewy chunks of tangy strawberries.

Make the recipe

Strawberry Flaugnarde

Just like a Clafoutis, this classic French dessert is a custardy baked flan nestled with seasonal fruits. It’s tender and creamy in the center, with satisfyingly puffy and chewy rims.

Make the recipe

Strawberry Oat Bars (Carrés aux fraises)

Known as “carrés aux fraises”, these strawberry oat bars belong to the long list of baked goods the French love to whip up in the Spring and Summer. They yield a tangy homemade filling made of fresh strawberries sandwiched between a crisp and buttery oat crumble.

Make the recipe

Strawberry Charlotte Cake

When it comes to strawberry season,  it doesn’t get any more traditional than a Strawberry Charlotte Cake, in France. 

Make the recipe

Strawberry Rhubarb Galette

Easier than pie but just as delicious, this Strawberry Rhubarb Galette features a flaky all-butter crust, folded in a free form manner over a sweet filling of ripe strawberries and tangy rhubarb. 

Make the recipe

Fresh Strawberry Moelleux Cake

A “moelleux” is a very casual yet scrumptious French cakemade with the simplest of ingredients and a generous amount of butter, for a melt-in-your-mouth texture. 

Make the recipe

Giant Strawberry Almond Financier – A French “Financier” is a notoriously delicate little almond cake (usually bite-size), made with ground almonds and flavored with “beurre-noisette” (brown butter). 

Giant Strawberry Almond Financier

A French “Financier” is a notoriously delicate little almond cake (usually bite-size), made with ground almonds and flavored with “beurre-noisette” (brown butter). 

Make the recipe

Breton Pound Cake with Summer Berries

What could be a better pairing for berries than a hefty slice of pound cake with a generous dollop of whipped cream? But not just any pound cake, a Breton Pound Cake.

Make the recipe

Strawberry Jam

3 steps, 3 ingredients and 30 minutes is all you need for this easy and delicious strawberry jam (no pectin added).

Make the recipe

Strawberry & Cream Breton Tart

The buttery Gâteau Breton crust, the velvety crème pâtissière, the juicy strawberries… this classic dessert tart from Brittany is a bliss of perfectly combined textures and flavors. Find this recipe in my cookbook Rustic French Cooking Made Easy. 

The post Best Strawberry Recipes To Make This Summer appeared first on Pardon Your French.

This is a delicious hand-held treat to be served for dessert or packed up to enjoy at a sunny picnic.  

Strawberries at my local market this month in Southern Brittany.

Spring in Brittany is celebrated for many reasons – with one of the top ones being the arrival of fresh, local strawberries!

Strawberry season is massive here, and you’ll often find many several meter long queues of people waiting to get their hands on a basket of these ruby red jewels.

I am of course very fond of strawberries and make it a point to enjoy this fleeting season as much as possible, by enjoying fresh, cooked and baked strawberries. Whenever I yearn for an elegant dessert, my go-to is the Classic French Strawberry Tart – it never disappoints. But for when I just want a quick and convenient treat, these oats bars are absolute winners.

Strawberry Oat Bars 

These strawberry oat bars are such a fun and delicious treat to make. The buttery crumble is made with a good amount of oats, which makes it perfectly crumbly. It is used as both the base and the topping of these bars, and is whipped up in just a few minutes.

For the filling, I make a quick strawberry “preserve” with fresh strawberries, sugar and cornstarch. Making the strawberry filling from scratch (vs. store-bought preserves or jam) really makes a difference here. This filling is a juicy, slightly tangy, less sweet and plenty more vibrant option than store-bought alternatives. It allows the strawberry flavors to shine beautifully. 

Ingredients you’ll need for these Strawberry Oat Bars

1. Flour. All-purpose flour is the way to go here.
2. A pinch of salt. To enhance the flavors. 
3. Oats. You can opt for quick or regular oats.
4. Sugar. I love to make this recipe with cane sugar, but brown sugar (light or dark) works great too.
5. Ginger powder. A pinch of ginger powder pairs very nicely with the buttery crumb and the tang of the strawberry filling.
6. Baking powder. One teaspoon of baking powder adds a little lift to the crumb.
7. Unsalted butter. I almost always prefer to use unsalted butter when baking to control the amount of salt in the recipe. The butter needs to be very cold and cubed. I like to cube the butter and pop it back into the fridge for about 30 minutes before using it, to ensure it is properly cold.
8. For the filling: strawberries, cornstarch and sugar. For these bars, we will make a quick strawberry filling over the stovetop made with strawberries, sugar and cornstarch. The mix boils for just a few minutes to become a liquid and then thickens just lightly. Don’t worry if you find the filling is too liquid when you pour it atop the bottom crust, it will cook more as it bakes and thickens significantly as it cools. Once completely cooled, the bars are cut in clean slices, and the filling won’t ooze out.

Frequently Asked Questions

Can I substitute your strawberry filling with already-made strawberry jam?

If strawberries aren’t in season, yes you can use strawberry jam for the filling. Although note the bars will be significantly sweeter.

If strawberries are in season, I highly recommend you take the extra 10 minutes to make this homemade filling. It is less sweet and sticky than jam, and allows the taste of the in-season strawberries shine more.

How long do these squares keep?

If you have any leftovers, pack the squares into an airtight container on the counter. They keep very well for up to 3 days.

Audrey’s Tips:

• This recipe is best made in a 9×9-in (22,8cm x22,8cm) baking dish.
• To guarantee the crumble top and base are crisp and chunky, I use very cold cubed butter (vs. melted butter). To blend the butter with the dry ingredients I like to use my hands to mix until just incorporated with pea-size bits of butter still visible. You can also opt for a pastry cutter or food processor.
• A good quality butter will go a long way: opt for a European butter with a higher fat content.
• Even though these oat bars are delicious to day of, I think they’re actually better the next day as the flavors blend and the two textures (crumble and filling) “merge” even better. 

I hope you’ll love this Strawberry Oat Bars as much as I do! If you have any questions, please leave a comment. 

More strawberry recipes you may like: 

• Classic French Strawberry Tart (Tarte Aux Fraises)
• Strawberry Flaugnarde 
• Strawberry Rhubarb Galette 
• Fresh Strawberry Moelleux Cake 
• Strawberry Charlotte Cake
• Strawberry Rhubarb Crisp 
• Strawberry Jam
• Classic French Fruit Tart (Tarte aux fruits frais)

Strawberry Oat Bars

Print Recipe

Serves: 9 Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 6 voted )

Ingredients

For the filling:
10 ounces (300g) strawberries, hulled and sliced
1 tbsp (15g) cornstarch
¼ cup (50g) sugar
For the crust:
1 ½ cups (187.5g) all-purpose flour
1 ½ cups (135g) oats
⅔ cup (142g) cane sugar
½ tsp salt
¼ tsp ginger powder
1 tsp baking powder
1 ¾ sticks (200g) unsalted butter, cold and cubed

Instructions

Step 1 - Start by making the filling. In a medium saucepan, combine the strawberries, the cornstarch and sugar over medium heat. Bring to a boil and let boil for 5-7 minutes, stirring occasionally, until the consistency thickens and gets syrupy. Turn off the heat and reserve.

Preheat your oven to 350°F (180°C) with a rack in the middle. Line a 9x9in (22.8cm x22.8cm) baking dish with parchment paper.

Step 2 - In a large mixing bowl, mix together the flour, oats, cane sugar, salt, ginger powder and baking powder. Add the cubed butter and mix with your fingertips until you get a (very slightly moist) coarse crumb.

Step 3 - Sprinkle half of the crumbs into the prepared lined pan, and pat lightly with the palm of your hand to pack lightly. Pour the strawberry mixture over, making sure it covers the whole surface. Sprinkle the other half of the crumb mixture over the top.

Bake for 40 minutes, until golden on top. Remove from oven and let cool onto a cooling rack. When completely cool, remove carefully from the pan, unpeel parchment paper from the sides and cut into squares.

The post Strawberry Oat Bars (Carrés aux fraises) appeared first on Pardon Your French.

Feel free to let me know in the comments if you enjoy this monthly gazette, and perhaps what you would like to read about next month!

Spring officially arrived in March, and Les Giboulés were here to stay this month! If you recall, I mentioned Les Giboulés had started earlier than usual in February, but it remained here in force throughout March. We saw an incredible amount of rain in Brittany – record levels – which continued to make it difficult to plan outings. 

Small Spring leeks are here!

We started the month of March off with another trip to our local Kerbastard dairy farm. I wrote an article a little less than a year ago about our first visit to this farm, about a 30min drive from our home.

This young family-owned farm produces some unbelievably tasty dairy products, so we stopped in to stock up on yogurt, fromage blanc, fromage frais (a bit like Boursin), kefir and skyr! Great quality products at great prices. I absolutely love supporting local businesses. Do you have any local dairy producer near you?

Artichokes have arrived!

Not too far down the road from the farm, we then visited a place my husband went crazy for – La Maison de l’Andouille. Literally translating to the “house of andouille” this revered smokehouse has been producing artisanal Andouille (which in France, is smoked pork tripe sausage) since 1931. As you walk in the front door, you’re greeted with a smack of smoke scent and literally hundreds of andouilles hanging overhead.

You can find andouille very commonly eaten on top of savory buckwheat crêpes here in Brittany, with egg and cheese (also known as La Complète Andouille). My husband eats andouille in omelettes, alone with fresh bread, and also adds it when he braises cabbage. It’s not my favorite thing, but those that love it, absolutely love it!

The absolute highlight of our month was our trip to Venice, Italy. A trip we had discussed for a long time, and finally decided to act on.

Venice’s beautiful Dorsoduro district

As you may or may not know, Venice is an incredibly popular tourist destination. Perhaps too popular. Overtourism has had some serious effects on the city, its environment and its population. In fact, the population of the island city today sits at around 50,000. This number was double (100,000) in 1980.

The sheer number of Airbnb rentals and foreign purchases of property have meant that many locals (and especially their children) no longer have a place to live, or move into. All these changes also mean that the youth of Venice tend to leave, in order to find work and a place to stay.

Amazing Pasta Carbonara at Bacaro Quebrado

This was a big part of the reason that we took so long to take our trip, as it was a question of morality for us. So, as we planned our vacation, we took every step we could to try and take as sustainable a trip as possible.

We sought out restaurants that were owned and operated by locals, shopped in small, local owned artisan shops (for gifts, masks and treats/snacks) and took tours owned and operated by lifelong Venetians. We used sources like Venetian food writer Skye McAlpine and Phil Rosenthal as “help” for planning our trip, and we’re glad we did.

I also took this trip as an opportunity to finally disconnect from everything – which included social media, work and email. In fact, it was the first vacation I have taken in the last 6 years without my laptop! I cannot tell you how liberating that felt!

Despite the fact that I wanted to share my trip and photos with readers, I vowed to myself to wait until we returned home, just to give my mind and spirit a rest. It worked wonders for my mental health – I am so very glad I did it. 

Typical Venetian ciccheti (small snacks)

I have already shared some photos and stops we took on our Venetian adventure on Facebook and Instagram, but in case you missed them, some highlights included our guided boat tour with Venetian local Paolo to explore the laguna, visiting St Mark’s square and Palazzo Ducale, stopping into nearly every church we walked by (my husband is fascinated with church architecture and artwork), the Murano glass museum, countless patios for a beer, Spritz, or Bellini… And of course, the absolutely wonderful restaurants (including Alla Madonna, La Zucca and Levante) that served some of the best pastas, cicchetti, and even pizzas, we’ve ever had.

Amazing pizza at Dai Fioi

Believe it or not, I think we can say we had the best pizzas we’ve ever had at at Tratorria Dai Fioi – and we say that having just visited Naples last summer.

And so as to not gatekeep any information, if you’re ever in Venice, make your way to Panificio Albonico, a very small and locally owned bakery, for some Cestini. For 1.50 euros you’ll have a tart that will knock your socks off. Only 2 flavors, pistachio and Nutella, and to this moment, I still can’t decide which was better. We went there each day to have one of each. I wish I had some right now!

Cestini tarts

View on San Giorgio Maggiore

Finally, the month ended with Easter celebrations at my parents’ home. Surprisingly enough, my mom decided to change things up this year, and my husband had to go without lamb… She cooked a paella! A delicious meal, no complaints, but not what we typically sit down to at Easter. That being said, we all absolutely love seafood, and we were all just happy to get to spend time together over delicious plates of food. I hope you all had a wonderful Easter too (if you celebrate it), and if not, a wonderful end of the month!

The famous Rialto bridge

Oh, and one last thing… Happy birthday to me! Today, April 1^st, is my 37^th birthday! I am truly blessed to be healthy, happy and living a good life in France. There are things I would like to be different, or change in my life, but the fact I am able to wake up each day to health and my family is the most important thing. I’m hoping and wishing the same for you.

Murano island, north of Venice

New articles added to the blog in February:

• A traditional French Easter Menu 
• Navarin d’Agneau (Lamb Navarin)
• Chocolate Vanilla Marble Cake (updated) 
• Celery Root Remoulade (updated) 

10 seasonal recipes for April:

• Piemontaise Potato Salad
• Classic French Lentil Salad
• Creamy Roasted Cauliflower Soup
• Classic French Sole Meunière
• Asparagus Goat Cheese Quiche
• Basque Risotto with Chicken, Chorizo and Peppers
• Chocolate Vanilla Marble Cake
• Olive Oil Lemon Cake
• Almond Blanc-Manger with strawberries
• Lemon Poppy seed Yogurt Loaf

Links I am liking: 

• I have always been a fan of cookbook author Skye McAlpine, a Brit who grew up in Venice, Italy. She launched her new “La Dolce Vita” newsletter through Substack last month to share her recipes and Venetian tips, which could not have been better timing for me! I followed her recommendations for restaurants in Venice, and they did not disappoint.
• I always admire chocolatiers’ creations for Easter. This list provides some of the most beautiful Easter eggs from Paris this year. I love the chocolate otters by William Artigue – absolutely way too cute to be eaten!
• We loved watching the new season of travel food series “Somebody Feed Phil” on Netflix starring TV writer and producer Phil Rosenthal. We’ve been fan of this show since season 1, and this 7^th season did not disappoint – taking us to more amazing places like Kyoto, Iceland, Taipei and Scotland. This is always fun, light-hearted, and a great watch for all food lovers.
• I am very curious about Lelani Lewis’s newly release cookbook “Code Noir” celebrating afro-Caribbean recipes. French people do love the cuisine from the French Antilles (ie. Guadeloupe and Martinique) but this facet of French cooking is largely overlooked outside of the French borders. This book tells the complex historical context of Caribbean cooking through 80 recipes and is said to be an “accessible introduction to Caribbean food for novices”. Saveur has a great article diving into this book, which I really enjoyed as well.
• I am definitely trying this Blanquette de Poisson next month, a recipe shared by Amaury Bouhours, chef at the renowned Restaurant Le Meurice in Paris.

The post April 2024 Gazette appeared first on Pardon Your French.

About Easter weekend in France

I feel like the French are particularly fond of Easter weekend, which often marks the return of the delicious bounties of Spring season. Whether religious or not, everyone loves warmer days ahead and the opportunity to throw a big festive meal. It turns out this is also my favourite meal of the year, as it’s always close to my birthday (April 1^st!).

Just like during Christmas, it’s common to see Easter decorations around town, in stores and in homes. Decorations typically include spring flowers, bunnies and ducks, and all kind of pastel décor.

Like in many other countries, we also have a tradition of decorating and exchanging Easter eggs. In schools, kids dye or paint egg shells to bring them home and decorate the house. And chocolate eggs are particularly popular too, of course!

Elaborate chocolate creations, often filled with candies or other treats, can be found in most patisseries and chocolateries. We buy them to offer to our friends and family throughout the Easter holidays or just to treat ourselves.

On Easter Sunday, a part of the French population goes to church to celebrate the resurrection of Jesus Christ. Churches often hold special Easter Masses, and some communities organize processions or reenactments of the Stations of the Cross.

Then, Easter Monday (Lundi de Pâques) is a public holiday and this is when the family festivities happen. The morning often starts with a big family breakfast followed by the traditional Easter egg hunt in backyards and parks.

Many people take advantage of this long weekend to spend more time with family or friends, and spend some time outside after the long winter days. The traditional Easter lunch is then celebrated around a big table with friends and family.

The traditional French Easter Menu

The Easter lunch in France, held on Monday, is a festive multicourse meal that can last several hours, sometimes until the evening – in true French fashion. It’s the start of spring and therefore the peak season for lamb, new vegetables and strawberries – all essential for making traditional French Easter recipes. On the menu, you’ll find bounties of eggs, asparagus, lamb, carrots, strawberries, rhubarb and chocolate, often lots of it!   

A traditional French Easter menu really is a meal that celebrates the bounties of the Spring season and feature fresh, seasonal ingredients. Here are the main dishes that capture the essence of a classic French Easter celebration.

White Asparagus à la Grenobloise

Les entrées (Starters)

In many French regions, we start the meal with a “Pâté Bérrichon” (Berry pâté), a specialty hailing from the Berry. In this French province, each family tends to have its own recipe, which is passed down from generation to generation.

Also called Easter pâté, this Berry pâté consists of a puff or shortcrust pastry crust wrapped around a meat stuffing (a choice of veal, rabbit and/or pork) with hard-boiled eggs nestled in the middle. This is a deliciously rustic dish that gets served in hefty slices, often with some leafy greens on the side. 

French-style Deviled Eggs (Oeufs Mimosa)

Highlights of the Easter starters are also spring produces which have just arrive on French stalls, with asparagus at centre stage. They are usually just steamed and served with a Mousseline sauce, a Hollandaise sauce, a Grenobloise sauce (my favorite!) or a Gribiche sauce.

Radishes served with butter are also a popular option, so are young leeks often served with vinaigrette. Peas and carrots are enjoyed in soups or quiches, and leafy greens in salads.

Last but not least, eggs are a star of the Easter celebration in France. They are served either poached, in cocottes, or as “Oeufs Mimosa,” which are French-style deviled eggs.

French Easter Starter recipes 

• Pâté Bérichon (Berry pâté)
• Oeufs Mimosa (French-style deviled eggs)
• Leeks with Dijon Shallots Vinaigrette
• Asparagus with Gribiche Sauce
• Asparagus Goat Cheese Quiche
• Sweat Pea and Ham Quiche
• Roasted Carrot Soup
• Radish Leaf Soup

One-pan garlic lamb chops

Le Plat Principal (Main Course)

The centrepiece of a traditional French Easter is undeniably the Easter lamb, symbolizing the Lamb of God in Christian tradition. The most traditional take is usually a whole leg of lamb roasted in the oven for several hours until fork tender, with very simple seasonings and white wine.

A rack of lamb is also popular for Easter, often covered with a crust of aromatics or a simple herby seasoning. For smaller tables or people who prefer saucy dishes, Navarin d’Agneau is the way to go: a delicious ragoût of lamb cooked with spring vegetables.

French Roast Chicken (Poulet Rôti)

For those who prefer another meat, chicken is a popular choice (Roast Chicken, Chicken Tourte). So is rabbit, often prepared as Lapin à la Moutarde (Dijon mustard rabbit) or Lapin aux Pruneaux (rabbit with prunes).

French Easter Main recipes 

• Lamb Navarin (Navarin d’Agneau)
• French Roast Chicken (Poulet Rôti)
• Lapin aux Pruneaux (Rabbit with prunes)
• Chicken and Mushroom Pie (Tourte)
• One-pan garlic lamb chops with potatoes and carrots
• Creamy French Chicken Tarragon
• French Chicken Marengo
• French-style Braised Oxtail with carrots

French-style Glazed Carrots

Les accompagnements (The Sides)

Just like any other French celebratory meal, sides are perhaps just as important as the main. And to please everyone, Gratin Dauphinois is always a great choice. This gratin of potatoes baked in milk compliments any main dish and pleases all kids and adults.

Classic French Gratin Dauphinois

Sides are also another great way to showcase the newly arrived Spring produces: carrots, peas, new potatoes… Sides such as Carrottes Vichy (Glazed Carrots), French-style Potato Salad, Green Bean Potato Salad and French lentil Salad are very popular for Easter.

French Easter Side recipes 

• Classic French Gratin Dauphinois
• French Glazed Carrots (Carrottes vichy)
• Green Beans Almondine
• Creamy Cauliflower Gratin
• French Lentil Salad 
• Potato Piemontaise Salad
• Green Bean Potato Salad
• French Style Potato Salad 
• Crispy Duck fat Potatoes

Le Dessert (Dessert)

The most popular dessert for Easter is called “Nid de Pâques”: a bundt cake topped with strings of buttercream to recreate the look of a bird’s nest and filled with chocolate or candy eggs in the middle. Flavors vary from chocolate to praline and coffee, and I can’t tell you how much how I love this dessert!

These Easter nests are usually quite elaborate pastries and the French buy them at their local bakery rather than making them at home.

Queen of Sheba Chocolate Cake

Aside from Easter nests, chocolate desserts are always high on the list for Easter. A chocolate tart, a chocolate cake or chocolate mousses served in individual cups are definite crowd-pleasers.

And for those who want more freshness for their traditional Easter dessert, tarts and cakes showcasing in-season lemon, strawberries and rhubarb are also very popular. Try a classic French Lemon Tart, a French Strawberry Tart, a Strawberry Charlotte Cake or a Strawberry Rhubarb Galette.

Classic French Lemon Tart

Lastly, a favorite Easter dessert of mine is called the “Lamala,” from Alsace: a simple genoise cake baked in a traditional lamb-shaped mold (yes, you read that right!).  The cake is very light and airy, and dusted with powdered sugar. A perfectly light ending to a big meal.

French Easter Dessert recipes

• Classic French Lemon Tart
• Reine de Saba Chocolate Cake
• French Strawberry Tart
• Dark Chocolate Olive Oil Cake
• Strawberry Charlotte Cake
• Strawberry Rhubarb Galette
• Lemon Lime Basil Tart
• Classic French Chocolate Mousse
• Classic French Crème Brûlée

Digestif (Digestive)

When lunch is over and the children have already gone hunting for chocolate eggs, adults love to sit around the table and nibble on some chocolate eggs with a glass of digestif. For Easter, liqueurs with herbal and floral flavors are very much liked, such a Chartreuse, Suze, Pastis and Crème de menthe.   

Almond Croissants

Le petit-déjeuner (breakfast)

Besides the Easter lunch, preparing a big family breakfast for Easter morning is a dear French tradition. This is a cherished moment where the French take the time to prepare homemade baked goods that go way beyond the classic baguettes and croissants.

Classic French Butter Brioche

And Brioche is undeniably the most favorite morning treat to prepare for Easter! Try a classic French all-butter brioche or a “Mouna”: a delicious orange and Anise Sugared Brioche, with Algerian origins.

For those looking for quicker treats, making crêpes, chouquettes or French toasts are great options too. 

French Easter Breakfast recipes

• French Butter Brioche 
• Orange Anise Sugared Brioche 
• French Sugar Puffs (Chouquettes)
• Classic French Toasts (Pain Perdu)
• Bakery-style Almond Croissants 

Whatever menu you decide on, I hope your Easter celebrations will be filled with joy and togetherness! If you have any questions, please leave a comment. 

The post A traditional French Easter Menu appeared first on Pardon Your French.

This delightful dish is on the table in just 20 minutes, making the most of asparagus season.

What is a Grenobloise sauce?

A Grenobloise sauce, as its name suggests, is a specialty hailing from the French town of Grenoble. This classic French sauce is made of brown butter, lemon, capers, fresh parsley and croutons.

It is a buttery and tangy sauce that is often served with white fish (sole, skate fish, cod or salmon), seafood (scallops, shrimps) and to spruce up seasonal white asparagus – one of my favorite ways to enjoy it!

Making brown butter (beurre-noisette)

Known in French as “beurre-noisette”, brown butter is one of the key components of a Grenobloise sauce. So, let’s take a moment to discuss it… 

Brown butter is melted butter, with an improved flavor brought on by gently cooking it until it reaches a golden-brown color. Used regularly in both French cooking (sauces, etc.) and baking (financiers, madeleines, etc.), brown butter gives delectable nutty flavors to any recipe. It’s important you take the time to make brown butter properly for this recipe. Do not skip this step, you won’t regret it. 

For the butter, try and find a European-style one with a higher fat content than typical US/Canadian butters. 

How to make brown-butter (beurre-noisette)

1. In a small saucepan, melt your butter over medium-low heat, whisking frequently. Once all melted, the butter will start to simmer and foam. This takes 3-4 minutes. 
2. Eventually the butter will stop foaming. Keep a close eye on it and watch for golden specks to form at the bottom of the pan. Smell the butter for nutty aromas. This should take about 4-5 minutes.
3. Remove from the heat and pour the butter into a cold bowl to stop the cooking process. For this Grenobloise sauce, instead of pouring the butter into a bowl, cold lemon juice is added to the pan, which stops the cooking process as well.

Be careful, as it’s easy to go from brown-butter to burnt-butter. If you think you’ve over-cooked or burned the butter, do not overthink it. Dump it and start again. Burnt butter is terrible for your health and tastes just as bad.

White asparagus at my local farmers’ market in Brittany, France.

How to store (uncooked) asparagus?

I think asparagus always taste better when you cook them the day you buy them. Asparagus are indeed a flowering plant, which are quite delicate and more impacted by passing time than your regular vegetable.

If you are not planning on cooking your asparagus the day you buy them, you can always store them just like cut flowers. Cut off one inch from the bottoms and place the stems in a large glass or vase, with water at the bottom. For optimum storage, cover the tops with a small plastic bag and place in the fridge.

For more details on how to store asparagus so they stay fresh and crisp, I recommend this article from the blog Foolproof living. It gives instructions for short-term storage (1-2 days) and long-term storage (up to 5 days).

How to peel asparagus?

The first step to enjoying asparagus, either green or white, is to peel them. Especially for white asparagus which are very fibrous. Peeling them is a must!

To do so, use a vegetable peeler and remove the peel starting from the base of the tip to the bottom of the spear. The asparagus head remains untouched.

White asparagus are usually thick and strong enough that you don’t need to worry about breaking them. For thinner green asparagus, you can place the asparagus over your hand to support them while peeling and make sure they won’t break.

Can I prepare this dish ahead of time?

To save time, you can prepare and cook the asparagus hours ahead and simply let the asparagus rest covered in a plate. Before serving, you can prepare the Grenobloise sauce and then place it over top your asparagus. The sauce should not be made in advance.

How to store leftovers?  

After making and enjoying White Asparagus à la Grenobloise– if you have any leftovers – you can store them in the refrigerator.

Let the dish cool completely and store it in an airtight container in the fridge for up to 3 days. Enjoy leftovers cold or reheat your portions in the microwave.

Notes:

• Use Organic Lemons. Because we are using zest from the peels, I recommend to use organic lemons which are pesticide free.
• Curly or flat parsley both work well for a Grenobloise sauce.

I hope you’ll love this White Asparagus à la Grenobloise recipe as much as I do! If you have any questions, please leave a comment. 

More French starter recipes you may like: 

• Green asparagus with Gribiche Sauce 
• Classic French Salmon Rillettes
• Roasted Red Pepper Dip (Poivronade) 
• French Cheese Puffs (Gougeres)
• Leeks with Dijon Shallots Vinaigrettes (Poireaux Vinaigrette) 
• French-Style Potato Salad 

White Asparagus à la Grenobloise

Print Recipe

Serves: 4 Prep Time: 5 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

About 20 white asparagus
¼ tsp salt
1/3 cup (76g) unsalted butter
1/2 cup cubed day-old bread, such as a baguette, or any French or Italian crusty loaf
¼ tsp salt
1 lemon, zested and juiced
5 tbsp (about 37.5g) mini capers
6-7 sprigs curly parsley, stemmed and chopped.
¼ tsp freshly ground black pepper 

Instructions

Step 1 – Peel the asparagus using a vegetable peeler (see above instructions) and snap the woody ends off the base (about 2 inches).

Step 2 - Add the asparagus to a pan of boiling water with salt. Simmer for 10-12 minutes.

Step 3 – In the meantime, prepare the Grenobloise sauce. Drain the capers and set aside on a paper towel.

Step 4 – Cut the bread into small cubes. Heat up a large frying pan over medium-heat up with 1 ½ tbsp (20g) butter, the bread and salt. When the butter starts sizzling, continue cooking, stirring frequently, until the bread cubs are golden, about 3 to 5 minutes. Remove from the pan. The croutons will crisp up as they cool.

Step 5 – Add the rest of the butter to the pan, on medium-heat. When it turns “noisette” (see instructions above in the article), turn off the heat and add the lemon juice, zest, capers and parsley. Stir.

Step 6 – Drain the asparagus and place them onto a serving dish. Pour the butter and lemon sauce over top and sprinkle with the croutons. Season with black pepper and serve immediately.

The post White Asparagus à la Grenobloise appeared first on Pardon Your French.

I am stepping away from my love of butter today to share with you this staple cake recipe in my kitchen – a Lemon Olive Oil Cake. I love its light and moist texture and how the flavors of olive oil and lemon marry perfectly. This cake is especially prized by my husband, who loves lemon desserts and Mediterranean flavors.

The use of olive oil here, opposed to butter, makes this cake recipe very easy and fool proof. You do not need to wait for butter to come to room temperature as you can simply pour the oil in the mixing bowl with the other ingredients.

This makes for a quick cake recipe that is ready to serve in less than 1 hour. This is a recipe I reach for very often, especially during citrus season – and I am sure it will become a staple in your kitchen too.

Can you taste the olive oil?

In the Mediterranean tradition, this cake uses olive oil as a fat component, instead of butter. If you’ve never made an olive oil cake before, do not fret – yes, you can taste the olive oil, but it is very subtle.

This cakes offers delicious floral notes from the oil along with a subtle “fried dough” flavor too, in my opinion. But the addition of lemon juice and zest cuts through the richness of the oil and balances out it flavors by adding zing and brightness.   

I also love that the use of olive oil also keeps this cake moister for a longer time, than if it was made with butter. You can easily keep it for up to 6-7 days (well wrapped) and it won’t be dry. 

What kind of olive oil should I use?

With a whole cup of olive oil in this cake, the quality of the oil you use will obviously make a big difference. A high-quality extra virgin olive oil a guarantees a cake that will be rich and flavorful.

If possible, choose an olive oil which has a mild fruity profile, which will nicely complement the lemon flavors. Avoid using an oil with a strong and/or peppery profile, which will be too overwhelming.

If you would like to know more about how to choose a good bottle of olive oil, I recommend this article.

How to Store This Lemon Olive Oil Cake

• Chill it. After making (and enjoying) this cake – if you have any leftovers – you can cover it with plastic film. Store it in the fridge for up to 6-7 days.
• Freeze it.  Once the cake is baked and completely cooled to room temp, wrap it in aluminum foil. Then place it in a freezer-safe container (ie. tupperware), for up to 3 months. 

Baking tips :

• Use Organic Lemons. Because we are using zest from the peels, I recommend to use organic lemons which are pesticide free.
• Use whole milk or 2%. Avoid low-fat, skimmed or lactose free. 
• A key to the success of this cake is to not over-mix your batter once you’ve added the flour or you will get a gummy texture with holes. Simply stop whisking when the flour is just incorporated. You can then use a spatula to scrape the sides of the bowl and ensure no unevenly mixed areas remain.

I hope you’ll love this Lemon Olive Oil Cake as much as I do! If you have any questions, please leave a comment. 

More cake recipes you may like: 

• French Chestnut Cream Cake (Gâteau Ardechois) 
• French Walnut Coffee Cake (Gâteau Grenoblois) 
• Classic French Apple Cake
• Lemon Yogurt Poppy seed Cake
• Classic French Chocolate Moelleux Cake
• Classic French Pear Cake

Lemon Olive Oil Cake

Print Recipe

Serves: 8-10 Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 7 voted )

Ingredients

1 cup (200g) sugar
Zest from 2 lemons
1 cup (235ml) extra virgin olive oil
3 large eggs, at room temperature
1 tsp vanilla extract
½ cup (125ml) lemon juice
1 cup (235ml) milk (2% m.f.)
2 cups (250g) all purpose flour
¼ tsp salt
½ tsp baking powder
½ tsp baking soda
Icing sugar, for sprinkling

Instructions

Pre-heat your oven to 350F (180C) with a rack in the middle. Grease a 9-inch circular cake pan with butter, sprinkle the sides with flour, line the bottom with a circle of parchment paper and set aside.

Step 1 - In a medium mixing bowl, combine the sugar with the zest of the two lemons and rub with your fingers so the zest releases moisture and the sugar is moist and lumpy. Whisk in the olive oil, the eggs, the vanilla extract, the lemon juice and the milk.

Step 2 - In a separate mixing bowl, combine the all-purpose flour, salt, baking powder and baking soda. Whisk in the wet ingredients until just incorporated. Switch to a spatula and scrape the bowl to ensure no unevenly mixed areas remain.

Transfer the batter to the pan and bake for 40 minutes, until golden and a knife inserted in the center comes out clean. Transfer the cake to a cooling rack. Allow the cake to cool for about 20 minutes in the pan before attempting to release it. Run a thin butter knife around the edges if it seems a bit stuck.

Serve warm or at room temperature, with a sprinkling of powdered sugar.

The post Lemon Olive Oil Cake appeared first on Pardon Your French.

A lower-sugar, no pectin added strawberry jam

This Strawberry Jam recipe requires only 3 ingredients: strawberries, lemon juice, and sugar– with no pectin added. You only need to cook the berries for as little time as they require to release their natural pectin and thicken. The sugar also helps to build thickness and acts as a natural preserving agent.

Different varieties of strawberries (including Gariguettes and Maras des Bois) at the market in my hometown, in Brittany, France.

Traditionally, jams account for an equal amount of fruit and sugar. But I found that cutting the sugar by almost half still makes for enough thickness. You could up the amount of sugar if you desire a thicker jam. However, I don’t recommend using less sugar or the jam will be too runny. 

Compared to store-bought jams or other berry jams, this jam is slightly less sticky as there is no pectin nor thickening agents added, and far less sweet as well. This makes for an easily spreadable jam, with a taste that allows the fruit to shine.  

Strawberries are plentiful in Brittany, from early Spring and all throughout Summer.

I have been making this strawberry jam recipe every Spring, for years now. Whether living in Niagara, Ontario or in Brittany, I have always been lucky to be in a place where local strawberries are plentiful in early Summer. So here are a few tips I learned along the years, to perfect this recipe (although you can definitely apply those tips for making any other fruit jams really).

My tips for making jam:

• Choose fruits on the riper side, but not soft. Making jam and marmalade is a great way to use up fruits that are slightly over-ripe. Know that the riper the fruit, the sweeter the jam will taste. However, they shouldn’t be soft, or they will taste off.
• Adjust sugar, to a point. With 2 ½ (500g) of sugar, I know it can be tempting to lower the amount of sugar in this recipe. But if you do so, you won’t be able to cook the jam to the desired thickness. The sugar acts as a preserving agent and a thickener. With not enough sugar, you will end up with a jam that is runny, and hence not easy to spread. You can up the amount of sugar to as much as 900g, to have equal parts of fruit and sugar. The jam will be sweeter and thicker too – for a texture closer to store-bought jams.
• Don’t walk away. When making jam, you should watch the look and temperature closely, rather than the time. The strawberries need to cook only until they release pectin and start to thicken – not a minute more. If you let the pot simmer for too long, the sugar will start to caramelize and become too overpowering in taste. So, the shortest cooking time possible will give the best strawberry flavor.
• Use a candy thermometer. This will make this recipe easier, especially if you’re a first time jam maker. We need to reach 223°F (106°C) and you’ll know for certain that the jam is ready. But if you don’t have one, don’t worry: you can use the plate test (see note below).  
• Small batch is best. Because a short cooking time will you the give best flavor, making jam in small batches is always best. I would say this recipe, using 2lbs (900g) of strawberries is great for one batch. If using more fruit, divide it in several batches.

To test for jelling

If you do not have a candy thermometer – place two or three small plates in your freezer before you start. When chilled, take the plate out of the freezer and drop a little spoonful of the cooked jam on it. Wait 1 minute and check the consistency: it should have thickened significantly to a jelly consistency. You can run a finger through the jam. If it doesn’t run back together, it’s ready. If it still looks too runny, keep the mixture at a simmer and try again later. Have 2 or 3 small plates or saucers ready in the freezer for several tests as you cook the jam to your desired thickness.

For jarring

For jarring, you can simply pour the jam into 3 x 8oz jars (ie. mason jars), and keep it in the refrigerator to enjoy for up to 2 weeks. Once the jam is jarred, it is best to wait at least 1 day before enjoying. This allows for the flavors to develop further and the texture to set entirely.

If you wish to keep the jam for longer, use a can-sealed method: I recommend this article which covers it all. 

I hope you’ll love this Strawberry Jam recipe as much as I do! If you have any questions, please leave a comment. 

More strawberry recipes you may like: 

• Classic French Strawberry Tart (Tarte Aux Fraises)
• Strawberry Flaugnarde 
• Strawberry Rhubarb Galette 
• Fresh Strawberry Moelleux Cake 
• Strawberry Charlotte Cake
• Strawberry Rhubarb Crisp 

Strawberry Jam

Print Recipe

Serves: Makes 3 x 8oz jars Prep Time: 10 Minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 4 voted )

Ingredients

2 lbs (900g) strawberries, ripe
2 ½ cups (500g) sugar
1 lemon, juiced (ideally organic)

Instructions

Step 1 – Wash, hull and chop the strawberries in half.

Step 2 – Add them to a large saucepan or pot and add the sugar. Stir to combine, until the sugar coats all the strawberries. Turn the heat to medium and bring to a simmer. Add the lemon juice. Let simmer for about 15 minutes, stirring occasionally, until a candy thermometer reads exactly 223°F (106°C). If some foam rises up the surface when boiling, skim it away with a large spoon.

If you do not have a candy thermometer – place two or three small plates or saucers in your freezer. When chilled, take a plate out of the freezer and drop a little spoonful of jam on it. Wait 1 minute and check the consistency: it should have thickened significantly to a jelly consistency. If it still looks too runny, keep the mixture at a simmer and try again later. In the pot, the jam should have the consistency of syrup; it will thicken significantly as it cools. 

Step 3 – When ready, remove the jam from the heat and let cool to room temperature before pouring into jars or airtight containers.

The jam can keep for up to 14 days in the fridge in non-sterilized containers or jars and up to 3 months in sterilized jars.

The post Strawberry Jam appeared first on Pardon Your French.

About radishes, and radish leaves.

Radishes are Spring favorites in France. In Brittany where they are plentiful, we love to buy them in big bunches as soon as they hit market stalls, in April. We often enjoy them as a starter – simply raw, with butter, a pinch of salt flakes and bread. But while we tend to focus on the pretty pink roots, the greens are also perfectly edible!

Sometimes referred to as Radish greens or Radish tops, they are full of nutrients and delicious prepared in many ways, including this soup.

When buying radishes, look for vibrant green and fresh-looking leaves, which shows the radishes were recently harvested. Ideally, opt for organic, unsprayed radishes.

As soon as you get back home, clip the greens from the roots. This will prevent the leaves from continuing to draw moisture from the roots, so both ends – roots and leaves – stay fresher longer. You can them wrap them separately and keep them in your fridge.

When ready to cook the leaves, rinse them thoroughly under cold water, as they tend to have a lot of sand and/or dirt on them.

What do radish leaves taste like?

Fresh radish leaves taste fresh with a light peppery, bitter taste. On a scale, I would say they taste half-way between peppery watercress and mild spinach.

What else to do with radish leaves?

This radish leaf soup is a very popular way in France to enjoy these underrated greens. But they are also delicious sautéed, made in pesto, in tarts, and so on. Here are delicious recipes I spotted on the web:

• Radish Leaf Pesto
• Sautéed Radish Greens
• Roasted Radishes with Radish Leaves
• Radish Leaf Salad

How to store this Radish Leaf Soup? 

After making (and enjoying) this soup, if you have any leftover, you can store it in the refrigerator or in the freezer.

• In the refrigerator: store it in an airtight container in the fridge for up to 3 days. Reheat your soup portions on the stovetop or in the microwave.
• In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the soup thaw in the fridge before heating it through on the stovetop or in the microwave.

Cooking notes:

• Use fresh, organic, unsprayed radish leaves that aren’t wilted-looking. Make sure you wash and rinse them thoroughly as radishes tend to have a lot of sand and/or dirt on them. I often like to let them soak in water for 5-10 minutes to get rid of all residues.

I hope you’ll love this Radish Leaf Soup recipe as much as I do! If you have any questions, please leave a comment. 

More Soup recipes you may like:

• Watercress Soup (Soupe de Cresson) 
• Fresh Tomato Veloute Soup 
• Split Pea and Bacon Soup (Potage Saint Germain) 
• Provencal Garlic Soup (Aigo Boulido)
• Classic French Lentil Soup 

Radish Leaf Soup

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 5 voted )

Ingredients

2 tbsp (28g) unsated butter
1 onion, peeled and roughly chopped
2 garlic cloves, peeled and roughly chopped
3 small potatoes (250g), peeled and roughly chopped
1 cup (250ml) water
¼ tsp salt
6 cups fresh radish leaves, washed thoroughly
1 ½ cup (375ml) low sodium vegetable stock
¼ to ½ tsp freshly ground black pepper
Optional: crème fraiche or sour cream for serving.
Optional: thinly sliced radishes and chopped chives for garnishing.

Instructions

Step 1 - In a large pot over medium heat, add the butter and let melt. Add the chopped onion and garlic, and cook for 1-2 minutes, stirring frequently, until the onion is fragrant and translucent.

Step 2 – Add the cubed potatoes, 1 cup of water (250ml) and salt. Bring to a boil, lower the heat, cover, and let simmer for about 10-15 minutes, until the potatoes are fork tender.

Step 3 – Add the radish leaves, the stock, and the black pepper. Stir and bring to a boil again. Let simmer for 2-3 minutes until the leaves are completely wilted.

Step 4 - Using an immersion blender, mix the soup ingredients until smooth. – or, working in batches, purée soup in a blender until smooth and return soup to pot. Season with salt and pepper to your liking again (optional).

For serving, ladle soup into individual bowls. Garnish with crème fraiche or sour cream, thinly sliced radishes and/or chopped chives for garnishing.

The post Radish Leaf Soup appeared first on Pardon Your French.

About Sole Meunière

“Meunière” literally translates to “miller’s wife” or a “female miller”, referring to the fish being dredged in flour before being cooked. This dish has been highly popular for centuries in France, as it was said to be one of Louis XIV’s favorite dishes in the 17th century.  

Across the Atlantic, the Sole Meunière was made famous much later on by American cook Julia Child, known for her cookbook “Mastering The Art Of French Cooking”. In her memoir “My Life In France“, Julia Child recounts that Sole Meunière was the first meal she had when she arrived with her husband in 1948, at Restaurant La Couronne, in Rouen. She described it as “(…) absolute perfection. It was the most exciting meal of my life.” It is said that this is the dish that turned her from simply a person that greatly enjoyed eating, to becoming a very passionate cook.  

As with most famous dishes, there isn’t just one recipe for Sole Meunière. The recipe shared here is perhaps the most classic and simple version of it, and also my favorite. While some recipes call for simple melted butter and others for clarified butter, I like to rely on brown-butter (beurre noisette) for adding nutty flavors to the sauce. Some recipes – in restaurants mostly – serve the whole sole fish, while I like to cook filets for simplicity and affordability. Some like to bath the fish in milk beforehand, while I think a light flour coating is just enough to create a subtle crispness without altering the moist delicate fish flesh. Lastly, while some add capers at the end for a extra salty kick, I like good old classic curly parsley to allow the sauce and fish taste shine through. 

Choosing the sole 

A simple recipe like Sole Meunière relies on the quality of your ingredients – not on any special culinary skills. The quality of the sole in particular, being the star ingredient, will go a long way. 

A Sole Meunière is traditionally made with a whole, bone-in Dover Sole, known as “Sole Franche” in French. But you can very often find it prepared in boneless filets nowadays, as they’re quicker to cook and less expensive. If you decide to go for a whole fish, you will have to make sure you have a pan large enough to fit the whole fish. Or you can ask the fishmonger to cut off the head, so the fish fits into a smaller pan. Again, if you go for a whole fish, you will also need to adjust the cooking time –  by adding at least 1 minute extra per side.

Most recipes also call for the fish’s skin to be removed, as it tends to get soft in the butter sauce and isn’t pleasant to eat. 

Ideally, choose freshly caught dover sole from the fishmonger, market, or grocery stand. If using frozen fish or fish filets (we all do it sometimes!), make sure they are very well thawed and pat them dry before cooking, to remove any excess moisture. 

Making brown butter (beurre-noisette)

Known in French as “beurre-noisette”, brown butter is the base of a Sole Meunière’s signature sauce. So, let’s take a moment to discuss it… 

Brown butter is melted butter, with an improved flavor brought on by gently cooking it until it reaches a golden-brown color. Used regularly in both French cooking (sauces, etc.) and baking (financiers, madeleines, etc.), brown butter gives delectable nutty flavors to any recipe. It’s important you take the time to make brown butter properly for this recipe. Do not skip this step, you won’t regret it. 

For the butter, try and find a European-style one with a higher fat content than US/Canadian ones. 

How to make brown-butter (beurre-noisette)

1. In a small saucepan, melt your butter over medium-low heat, whisking frequently. Once all melted, the butter will start to simmer and foam. This takes 3-4 minutes. 
2. Eventually the butter will stop foaming. Keep a close eye on it and watch for golden specks to form at the bottom of the pan. Smell the butter for nutty aromas. This should take about 4-5 minutes.
3. Remove from the heat and pour the butter into a cold bowl to stop the cooking process. Set aside and cool to room temperature.

Be careful, as it’s easy to go from brown-butter to burnt-butter. If you think you’ve over-cooked or burned the butter, do not overthink it. Dump it and start again. Burnt butter is terrible for your health and tastes just as bad.

In summary, Sole Meunière is an excellent, classic way to prepare sole – an underrated fish if you ask me. The flavors are classic yet exciting, and the dish is light yet very satisfying. I also love a forgiving recipe. Even if you were to over-cook your fish just slightly, bathing it in the sauce afterwards means it won’t be dry. 

This dish is best served immediately. It is indeed often made table side, when ordered in an upscale restaurant. Serve it with rice, small potatoes (fingerling or new potatoes) and/or a side of green vegetables, such as Green Beans Almondine or simple steamed asparagus. 

Cooking notes: 

• Sole Meunière is meant to be served à la minute, meaning made very quickly right before serving. I do not recommend re-heating it later on, nor freezing it.

I hope you’ll love this Classic French Sole Meunière recipe as much as I do! If you have any questions, please leave a comment. 

You may also like:

• Bordeaux-style Fish Gratin (Poisson à la Bordelaise) 
• Cod Provençal with Tomatoes, Capers and Olives
• Coq Au Vin Blanc 
• Simple Chicken Marengo with Mushrooms
• Braised Chicken Thighs with Garlic and Onion

Classic French Sole Meunière

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

4 sole fillets (about 100g each)
Salt, freshly ground black pepper
4 tbsp (25g) all-purpose flour
2 tbsp (28g) unsalted butter

For the sauce:
6 tbsp (84g) unsalted butter
6 tbsp (90ml) freshly-squeezed lemon juice
2 tbsp freshly chopped parsley (curly)

Instructions

Step 1 – Rinse the fish gently under cold water and thoroughly pat dry with paper towel. Check the fish for small bones and pick them out with tweezers, if found. 

In a large bowl or shallow plate, whisk together the flour with salt and pepper. Gently coat the fish on both sides with the flour and shake off any excess. Set aside. 

Step 2 – Heat up butter in a large frying oil over medium heat. When the butter is melted, add the fish, and cook for 2 minutes. Flip gently and cook for another 2 minutes. Place the fish on warm plates or a serving dish. 

Step 3 - In a small saucepan, melt the butter and cook until it turns a light brown and smells nutty (see brown-butter step-by-step above). Add the lemon juice and 1/2 of the chopped parsley. Swirl the sauce around for a few seconds to warm up and spoon over fish. Sprinkle with the rest of parsley. Serve immediately.

The post Classic French Sole Meunière appeared first on Pardon Your French.

The ideal crust for a Galette: a “Pâte Brisée”.

For making a galette, or a “Tarte Rustique” as we call it in France, I find a Pâte Brisée is the best candidate. A “Pâte Brisée” is the French version of a standard pie crust, made with a generous amount of butter. In comparison to a “Pâte Sucrée” (traditionally used for a French Lemon Tart) or a “Pâte Sablée” (traditionally used for a French Frangipane Apricot Tart), a Pâte Brisée is made with only flour, butter and water – no sugar and no eggs. You can use a Pâte Brisée for both sweet and savory pies, tarts, or galettes. 

Because the flour and butter are mixed with water (water encouraging the gluten development in the flour), a “Pâte Brisée is sturdier and less sandy – which is what you want to shape galettes easily, and to avoid having the edges crumble when you fold them over the fruits. That said, it is essential not to overmix the dough or your crust will end up too tough once baked. Stop mixing when the dough just comes together.  

To sum it up, I love to use a Pâte Brisée for making galettes, as it is deliciously buttery yet easy to work with and very forgiving. The crust is quickly chilled for 20 minutes (for the butter to chill). It is then rolled out and filled with fresh fruits, before the edges are folded over in a free form manner.

The Strawberry-Rhubarb filling

There is a fleeting window in late Spring, when the first strawberries emerge and rhubarb is still lingering around – and they make for the perfect combo. The tanginess of rhubarb marries perfectly with the sweetness of ripe strawberries. This combo also creates a vibrant pink color that makes any dessert look pretty.

Choose crisp, vibrant-colored rhubarb stalks and ripe strawberries. You then add a splash of vanilla extract, sugar and cornstarch to create a deliciously sweet and jammy filling that contrasts well against the crisp buttery crust.

Cooking notes (part 1): 

• It is essential to use cold butter and ice cold water to make the dough. Cold butter – not room temperature – will distribute into the flour without softening. And ice-cold water will bind the ingredients together without melting the butter. This ensure little bits of butter are still present in the dough once rolled out, which makes for a most tender baked Pâte Brisée. 
• The Pâte Brisée needs to chilled at least 20-30 minutes before being rolled out. If the dough is too cold and firm when trying to roll it out, let it sit for 5 or 10 minutes so it warms slightly, to become easier to roll out.
• If the edges of the dough crack a bit when you fold them over the fruit, don’t fret. You can simply wet your fingers under lukewarm water and “rub” the cracks to bind the dough back together. 
• Make sure you rinse the strawberries and rhubarb thoroughly under cold water and pat them dry delicately before you start.

Cooking notes (part 2): 

• It could be tempting to reduce the amount of sugar used for the fruit filling. However, I do not recommend doing so, as the rhubarb will remain too tangy. With less sugar, you also won’t get a nice jammy consistency. The sugar is essential to cut through the tanginess of the rhubarb and ensure your filling won’t be too runny.
• Likewise, do not be tempted to add more strawberries, or you will end up with a mushy/liquidy fruit filling. I find the ratio of 12 oz rhubarb with 10 oz of strawberries to be just right.
• When placing the filling in the middle of the crust, make sure you leave a 2-inch border all around. This way you will be able to easily fold the edges over the filling later. Likewise, scatter the strawberries and rhubarb in one single even layer, so they bake evenly too. 
• For a nut-free version of this Strawberry Rhubarb Galette, you can replace the ground almond with all-purpose flour or rolled oats.

I hope you’ll love this Strawberry Rhubarb Galette as much as I do! If you have any questions, please feel free to leave a comment. 

You may also like: 

• Strawberry Rhubarb Crisp 
• Classic French Strawberry Tart (Tarte aux Fraises) 
• Strawberry Flaugnarde
• Classic French Cherry Clafoutis
• Raspberry Pistachio Tart 

Strawberry Rhubarb Galette

Print Recipe

Serves: 8 people Prep Time: 20 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.9/5

( 8 voted )

Ingredients

For the Pâte Brisée :
1 1/2 cups (188g) all-purpose flour
¾ cup (170g) cold unsalted butter, cut into small cubes
1/4 teaspoon salt
¼ cup to 1/3 cup (50ml to 78ml) ice water

Filling base:
4 tbsp (24g) ground almonds

Filling:
2 3/4 cups (340g/12oz) rhubarb, cut into ¾" pieces
2 cups (300g/10 oz) strawberries, hulled & thickly sliced
2 tbsp (15g) cornstarch
1/3 cup (65g) sugar
1 tsp vanilla extract
1 egg yolk + 1 tbsp (15ml) milk, for brushing
Optional: 2 tbsp Strawberry jam

Instructions

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

Step 1 – Prepare the Pâte Brisée. Mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough just comes together into a rough ball (about 1/4 cup of water); do not over-mix or your crust will end up tough. Add a few more splashes of water if you feel the dough is too crumbly - but try to keep the water to a minimum. Too much water will also make your crust tough. Wrap the dough in a plastic wrap and chill for about 20 minutes.

Pre-heat the oven to 400ºF (205ºC) with a rack in the middle. Line a large baking sheet with parchment paper.

Step 2 – 20 minutes later, take the dough out of the fridge. Transfer it onto a lightly floured surface and roll it out to circle of 16-inch (40cm) in diameter (about 1/6 inch thick). Drape the dough over your rolling pin and transfer it to the parchment lined baking sheet. Spread the ground almond onto the dough, leaving a 2 inch (5cm) border around the edge. This mix will absorb the juice of the fruits when baking and prevent the crust from getting soggy. 

Step 3 - In large bowl, combine the rhubarb (cut), strawberries (sliced), cornstarch, sugar and vanilla extract. Toss together gently until evenly coated and the sugar and cornstarch are “wet”.

Step 4 – Arrange the strawberry rhubarb mix on top of the dough, still leaving a 2 inch (5cm) border around the edges. Fold the edges of the dough up over the fruits to create a 1 ½ (3.8cm) inch border. Whisk egg yolk and milk in a small bowl and brush this egg wash onto the folded border.

Bake for 35-45 minutes, until the edges look dry and golden.

Optional: Warm up some strawberries in a microwave for 15 or so seconds and pass it through a fine mesh strainer if needed (to discard of fruit chunks). Gently brush the jam over the fruits for a glistening finish.

Let the galette cool for 30 minutes before transferring it onto a cooling rack. Enjoy warm or chilled.

The Pâte Brisée recipe is based on Jacques Pépin’s Plum Galette recipe.

The post Strawberry Rhubarb Galette appeared first on Pardon Your French.