In order to balance out the rigors of credit analysis, I felt like a little getaway was in order on a Wednesday night. No, we are not travelling AGAIN, don’t worry. I just wanted to recreate a little piece of Provence in my own home. Nothing fancy, just honest rustic food.
French are big on apero (aperitifs). They don’t like rushing into anything, especially not a meal. The first question from your waiter is ALWAYS what aperitif you would like. Armed with a kir, a pastis or something else that suits your fancy, you can leisurely ponder the menu and the wine list.
On a side note, your language proficiency in France is always judged by your confidence. The French always know what they want, and make drink ordering decisions quickly and confidently. Hesitation is interpreted as inability to understand the question, or speak the language altogether. That was a steep learning curve for me who likes to hum and haw
A kir is easy to make and to like; it is a sparkler or white wine topped off with crème de cassis (a blackcurrant liqueur). Now you can relax, while munching on pain complet and pain aux cereales with goat butter (I LOVE the 89 cent Harvest, olive, and whole wheat rolls at WholeFoods, they are pretty awesome!)
A little asparagus with homemade hollandaise for Jeff, and au pistou for me (think pesto, but sans pinenuts, – a Provencal specialty). Speaking of hollandaise, I used one of Julia Child’s recipes who describes this sauce as being “well within the capabilities of an 8-year-old child.” Granted, this is the easy, shortcut version made in a blender, – MY kind of French cooking!
It takes a whopping 1 minute to make, and it is error-proof, unlike numerous other versions that have a strong tendency to curdle . 3 yolks, salt, pepper, 1 tbs lemon juice. Beat for 2 seconds on high, and without turning off the blender, slowly pour in hot melted butter (1 stick). Drizzle over asparagus blanched for a minute and a half. Et voila!
I have a new secret weapon – European-style goat butter! It was perfect for making a little sauce for my monkfish (lotte). Take a tablespoon of goat butter, salt, pepper, a few strands of saffron pre-soaked in hot water, a dash of nanami togarashi (a fantastic Japanese pepper and spice blend which I love as much as the goat butter) and a squeeze of lemon. Baste the fillet with the butter mixture, place a few spring onions in the baking dish, and roast in the oven at 400F for about 15 min, depending on the thickness of the fillet (mine was plump!).
To serve, arrange on a bed of primeurs (first spring vegetables), and drizzle with a bit more jus (a simpler version of what we had at the wonderful restaurant L’Oustalet in Gigondas). I used little carrots, sugar peas, spring onions, and asparagus which I had blanched for a couple of minutes, and then quickly tossed with a bit of pistou. By the way, if you do not feel like getting out a mortar and a pestle on a weeknight, you can often find decent fresh versions of that at a local organic foods store.
Jeff’s vegetarian ways prompted me to do one more classic: pommes persillade. Persil is parsley, so once again, we are looking at a mixture that is olive oil, garlic, vinegar, and herb-based (with possible additions of Parmesan, anchovies, chili flakes, and zest). Here is my quick version: parboil slices of potato for 7 minutes, cube and toss with a persillade spiked with chili flakes. Saute for another 5 minutes or so in olive oil (the South is olive oil country!), give it a lemon squeeze, and serve immediately. Bon Appetit!
A little piece of sheep’s milk cheese from the Pyrenees pushed us right over the edge, almost into the arms of Morpheus, and a nice long postprandial walk was certainly in order… just like in Provence!