March 14, 2020 – Pi Day or Pie Day

Now, that we are all “hunkered” down on the home front avoiding the mongering hordes, I’m wondering if you might be interested in participating in my virtual test kitchen? 

Following, you will find the name of nineteen recipes I would like “tested” for my upcoming book.  Like to participate?  Just choose one or two recipes, send me your request in an email (carole@carolebumpus.com) and I’ll send you a copy of the recipe(s).  What I would like to know is: how easy or hard was the recipe for you?  Do you have questions about ingredients? Did you find some things you would like changed?  I will need your results and responses within the next 30 days or April 14, 2020.

Now, did you have fun in the kitchen testing these French regional recipes?  Great!  I’ll be in my kitchen doing the same.  And, thank you for stepping up to the stove with me.  Bon Appetit!

RECIPES FROM MY UPCOMING BOOK, SEARCHING FOR FAMILY AND TRADITIONS AT THE FRENCH TABLE, BOOK TWO

RECIPES FROM THE NORD-PAS-DE-CALAIS
REGION:

POTJEVLESH – ‘MEAT POT’ –
a terrine of three meats roasted together with wine, herbs, onion, shallots, garlic
. . . but no beer.  But recommended to be
eaten with a good Flemish or Belgian-style beer. From French friend, Veronique
Gindre

FRENCH ONION SOUP – SOUPE à L’OIGNON
GRATINÉE – traditional French onion
soup from a 70-year-old family recipe. – From new Brit friend who now lives in
France, Janine Marsh – The Good Life France

RECIPES FROM NORMANDY:

SEA SCALLOPS BAKED IN SHELL with MUSHROOMS
& BÉCHAMEL SAUCE – recipe from a good
French friend, Karyn Foucher, who taught me wonderful tricks

MOROCCAN CHICKEN SOUP – (HARIRA) –
wonderful
rich soup from a French woman who lives in Normandy now, but lived in Algeria
for thirty years and brought this wonderful treat back to France.  *Possibly with a Preserved Lemon, thrown into
the mix.

POISSON SOUPE – FISH SOUP –
lovely
rich soup with seafood, mussels, scallops, rich cream, white wine, herbs – oh my!

TARTE TATIN with CALVADOS –
an
apple pie wrapped in puff pastry with the essence of Normandy, Calvados liqueur.

TEURGOULE – Five Generations of Rice Pudding
–
an ancient recipe from the 1700s handed down to us through Patrick Foisnard,
chef near Mont St. Michel, and from the grandmothers of good friend, Karyn
Foucher

ANDOUILLE DE VIRE – Andouille Sausage (from
Normandy) with Mashed Potatoes and Apple Cider Sauce –
from Guy Barreaux, Manoir de la Roche, near Mont St. Michel.

RECIPES FROM BRITTANY:

PORK TENDERLOIN with APPLES and (More) Calvados –
recipe
from restaurant in Quimper

GUINEA HEN in CIDER – PINTADE au CIDRE – recipe
rescued from a restaurant near Damgan – and with friend, Mimi.

KOUIGN AMANN – BRETON BUTTER CAKE –
classic cake from the grandmothers of Mimi – Damgan

COTRIADE d’ARMOR – FISH STEW – Brittany’s
answer to Bouillabaisse– hails from Vannes on the Armorican Bay (the name given in ancient times to the
part of Gaul)

RECIPES FROM THE LOIRE VALLEY

TRUFFLE-INFUSED SCRAMBLED EGGS – must
have access to a fresh truffle – from the Truffle Farm outside Richelieu – Mme.
Garlandau

POTAGE with MUSHROOMS, FOIE GRAS, CRÈME FRAÎCHE
and TRUFFLES – SOUP WITH MUSHROOMS, FOIE GRAS, CRÈME FRAÎCHES and TRUFFLES – Recipe
is from Bocuse, Giscard d’Estaing’s presidential chef.  Must have access to two full foie gras, and
whole truffles.  Exceedingly rich, yet
most of these ingredients are farm fresh.

ESCARGOTS in GARLIC BUTTER for ESCARGOTS FESTIVAL
– adapted recipe from Recipes for Redemption: A
Companion Cookbook to A Cup of Redemption – Josiane’s brother’s recipe

CANARD
AUX PÊCHES – DUCK WITH PEACHES – recipe
from Mme. de Bonneval from the Chateau
de Thalmiers

RECIPES FROM
THE AUVERGNE

ROASTED
CHICKEN (Capon) – from the farmhouse
of Jeannine Pourrez and adapted from Antoine Gilly’s Feast of France

PATÉ
DE POMME DE TERRE – basic potato-meat
pie – Marcelle Zabé and Jeannine Pourrez – favorite family recipe

TOURTE de VIANDE AUVERGNE – is a traditional yet elaborate meat pie with pâté brissée (pie dough) base and a puff pastry top which is baked. – Marie Plouffe, friend to Marcelle

Who knows?  Maybe your name will appear in the acknowledgements
of this book, as one of my testers.  Sound good?

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