FRIDAY THE 13TH

A Fusion of the Eiffel Tower and the Symbol of Peace
Peace for Paris Symbol by Jean Julien 

Marianne in Mourning 

A B.B.C Map of Paris Showing the Sites of the Disaster

On the evening of Friday the 13^th November 2015, a series of coordinated terrorist attacks took place in Paris, by the cowardly, barbarian savages of ISIS, leaving 129 dead, 350 wounded, 99 of whom are in critical condition.

The whole civilized world is deeply shocked and grieved but also intensely furious with this incredible carnage that took place in Paris the City of Light, Liberty, Culture and Peace.   “A Friday the 13^th never to be forgotten” as my Parisian friend Michele said.

Let us all declare:  "NOUS SOMMES TOUS PARIS".

                                                   

          

In Remembrance of the Innocent Victims and Faith and Hope for Better Days

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Here are few recipes with leftovers to mark the times.

                          PASTITSIO WITH LEFTOVER MINCED MEAT SAUCE

A Delicious Dish to Feed Large Hungry Families

The traditional Baked Macaroni recipe, published in one of the very first posts of this blog, is prepared with 1 kg (2 lb) minced meat.   In the recipe, given below, one could add any vegetables available to replenish the amount of leftover minced meat.  Multi-coloured, sliced sweet peppers are a very attractive and tasty addition.  Also, try adding sautéed mushrooms, quite delicious.

500 g (1 lb) thick macaroni (No 2) boiled according to the instructions on the package, strained and sprinkled with olive oil

250 g (½ lb) leftover minced meat sauce (please see recipe below)*

2 medium sized round aubergines, peeled, diced and sautéed

150 g (5 oz) kasseri or cheddar or gouda, grated

150 g (5 oz) San Mihalis or kefaliotyri or Parmesan or pecorino, grated

Béchamel Sauce:

5 tbsp butter, cubed

5 tbsp cornflour

1 bay leaf

1250-1500 ml (5-6 cups) equal amounts of hot milk and chicken stock

Salt and freshly ground black pepper to taste

Freshly grated nutmeg

2 tbsp Greek yogurt
The pulp of 2 roasted aubergines

4 medium-sized eggs, whites whipped to soft peaks with a pinch of salt

Preheat the oven to 180 C (350 F).   Also grease a large oval baking dish with butter and sprinkle with dried bread crumbs.

Bring the minced meat sauce to the boil, stir in the sautéed aubergines, cook for about two minutes.   Pour the sauce over the macaroni and sprinkle with half the amount of soft and hard cheese

Meanwhile, roast two aubergines until soft.  Be careful not to allow the skin to char so as to prevent a smoky flavour.  Holding each aubergine from the stem, peel it and remove any possible seeds.  Blend the aubergines until smooth and sprinkle with a little salt.

Prepare the béchamel sauce.   Melt the butter, add the bay leaf, sift the cornflour over, and cook, stirring for 3-4 minutes.   Pour the hot milk and chicken stock gradually over, mixing very well after each addition.   Allow the sauce to simmer for 3-4 minutes each time.   Remove from the stove, stir in the aubergine pulp and sprinkle with the remaining cheese.   Taste and add more salt, if necessary, freshly ground black pepper and grated nutmeg.   Mix the egg yolks with the yogurt until creamy and stir into the sauce.   Finally, discard the bay leaf and fold the whipped egg whites, gently, into the béchamel.  

Add about 3 ladlefuls of sauce over the macaroni, mix everything well together and spoon the mixture into the prepared baking dish.  Level the surface and cover evenly with the remaining  béchamel sauce.   Bake, in the preheated oven for about 40 minutes or until the pastitsio is puffed and golden.   Serve with a large green salad.

*Minced meat sauce:

1 kg (2 lb) minced beef

2 tbsp olive oil

1 large onion, finely chopped

1 large carrot, finely grated

4 rashers of lean bacon, fat discarded, cubed

Salt and pepper to taste

80 ml (1/3 cup) brandy,

250 ml (1 cup) white wine

3 ripe tomatoes, halved, deseeded and grated, skins discarded

1 tsp sugar or more

1/8 tsp nutmeg

1/8 tsp Cayenne pepper, optional

Salt and pepper to taste

½ cup parsley chopped, optional

Sauté the onions, carrots and bacon in olive oil until the onions are transparent.  Add the minced beef and cook for 10-12 minutes, stirring until well browned.  Sprinkle with salt, pepper, nutmeg and Cayenne pepper (if using), add the brandy and stir well for a moment or two.  Pour in the wine and cook 5 minutes more until the alcohol evaporates.   Then add the grated tomatoes, sugar and enough hot water to barely cover.   Simmer until the meat is cooked and almost dry, about 30 minutes, Taste and add salt, pepper and sugar, if necessary, sprinkle with parsley, if using, and set aside.

Serve the Pastitsio with a Large Salad

                                                  COURGETTES PATTIES

Courgettes Ready to Pick

These patties are made with leftover courgettes, boiled for a salad on the previous day.

1 kg (2 lb) boiled courgettes, sliced, strained and with the help of a kitchen towel pressed until as much liquid as possible is squeezed out

60 g (2 oz) kasseri or Cheddar or gouda, grated

60 g (2 oz) feta, crumbled

Salt and freshly ground black pepper

1 cup parsley, chopped

3-4 mint leaves, finely chopped

1 tbsp dill, finely chopped

Béchamel sauce:

2 tbsp butter, cubed

2 tbsp plain flour

1 bay leaf

500 ml (2 cups) or more hot milk

2-3 tbsp dried bread crumbs

2 middle-sized eggs

1 cup flour mixed with

2 tbsp dried bread crumbs

A little olive oil to brush the baking parchment

First prepare the sauce.  Melt the butter, add the bay leaf, sift in the flour and stir vigorously, cooking for 5-6 minutes to prevent the taste of raw flour.  Then add the hot milk in portions, stirring after each addition until the sauce is thick and smooth.  Set aside to cool.

Blend all the ingredients together, cover and refrigerate for 1 hour, at least.   Shape into  patties, roll in the flour and dried bread crumb mixture and place on a roasting tin, lined with baking parchment brushed with olive oil.   Also, brush the top of the patties with olive oil and bake in an oven preheated to 180 C (350 F) for 20 -25 minutes.

   

                      SPAGHETTI WITH BROCCOLI AND SMOKED SALMON

Ready to Enjoy

If you have a few leftover boiled vegetables like broccoli or spinach or courgettes or peas

 and a few slices of smoked salmon you can serve a delicious gourmet dish, that will be greatly appreciated.

500 g spaghetti boiled in tasty vegetable stock, according to the package instructions

A little olive oil to sprinkle over the spaghetti

150 g (5 oz) boiled broccoli florets or other vegetables and sautéed in little butter

2 tbsp butter

2-3 tbsp cornflour

1 bay leaf

500 ml (2 cups) or a little more hot stock, in which the spaghetti was boiled

250 ml (1 cup) cream, low fat if preferred

Salt and freshly ground black pepper

2-3 slices of smoked salmon, cut into smaller pieces

2 tbsp dill, thickly chopped

1 tsp red pepper coarsely ground
A bowl of grated San Mihalis or Parmesan (optional)

Sprinkle the spaghetti with olive oil and swirl and cover the saucepan to keep the spaghetti hot.

Meanwhile, prepare the sauce.   Melt butter over low heat, add the bay leaf and sift the cornflour over.   Stir and cook for 4-5 minutes, and progressively pour in the hot stock, stirring very well after each addition, until the sauce thickens and bubbles. Discard the bay leaf, pour in the cream and mix until very well combined.  Taste the sauce and add a little salt, if necessary, and freshly ground black pepper.

Just before serving, add the hot sautéed broccoli to the spaghetti and mask with the sauce.  Finally, place the smoked salmon over and sprinkle with chopped dill.   Serve on an attractive hot dish and sprinkle with coarsely ground red pepper.  Pass the grated cheese around, if using.

To honour the French, after the recent dramatic atrocities in Paris, I wish to give you, below, the recipes for a dish and a dessert of the Classical French Cuisine, which my husband and I used to enjoy for special occasions, so many years ago.

                                            CHATEAUBRIAND WITH SAUCE BEARNAISE

This Sublime Dish was Invented by Montmirail Chef  to Vicomte Chateaubriand

This is really a celebration dish for two, which is the epitome of French Cooking.   Accompany it with an excellent red wine, St. Emillion perhaps?

Chateaubriand:

750 g (1 lb 5 oz) centre cut beef fillet, trimmed and wrapped tightly in cling film, sides twisted and refrigerated for 24 hours.   Then remove the cling film and marinate for two hours in:

2 tbsp olive oil and

Freshly ground black pepper

Salt and freshly ground black pepper

1 tbsp clarified butter* (Please see below)

60 g (2 oz) butter

Sauce Béarnaise:

2 tbsp tarragon vinegar

1 tsp peppercorns

1 small shallot or onion finely sliced

60 ml (2 fl oz) white wine

4 egg yolks

Lemon juice to taste (¼ lemon)

210 g (7 oz) melted butter

Salt and freshly ground black pepper

2-3 tbsp fresh tarragon, chopped

While the fillet is marinating, prepare the sauce.   Place the vinegar, peppercorns, shallot or onions and wine, in a small saucepan and bring to the boil.  Simmer very gently until the liquid has reduced by half.    

Discard the peppercorns and onions and pour the liquid into a bowl.   Add the egg yolks and whisk thoroughly, then add a little lemon juice.   Place the bowl over simmering water and whisk until the sauce thickens and is light in colour.  Gradually add the butter whisking constantly.   Season with salt and pepper, taste and adjust accordingly with more salt, pepper and lemon juice, if necessary  Stir in the chopped fresh tarragon leaves.  Turn off the heat, cover the Béarnaise with cling film to prevent a skin from forming and leave it in the bowl, over the hot water, until ready to use.

Preheat the oven to 200 C (400 F).  And heat a large, ovenproof frying pan, add the marinated meat and seal all over until well browned.  Sprinkle with salt and pepper, drench with clarified butter and roast in the oven for 15-20 minutes or until roasted to taste, please see below**.  Remove from the oven and allow it to rest for 15 minutes before slicing.

Serve with Béarnaise sauce and the vegetables of your choice. 

*Clarified Butter:

Place 60 g (2 oz) butter in a small saucepan and melt slowly over low heat without letting it brown.   Remove from the heat and skim off the foam.  Spoon the clear butter into a bowl and set aside and  discard the milky solids at the bottom of the pan.

** Roasting time

For:

Rare: 6-8 minutes

Medium rare: 10-12 minutes

Medium: 14-16 minutes

Well done 18-22 minutes

                                                        CREPES SUZETTE

                     

Crepes Ready to be Masked in Suzette Sauce

Crepes Suzette in a Chafing Dish

Crepes Suzette in Flames

Bon Appetit!

Apparently, crepes Suzette were named in honour of the French actress Suzanne Reichenberg (1893-1024) who worked professionally under the name of Suzette.  This wonderful desert was, already, a well-known specialty by the end of the 19^th century.

150 g (5 oz) plain flour

2 tbsp sugar

4 medium-sized eggs

312.5 ml (1¼ cup) milk

3 tbsp Grand Marnier

1½ tbsp butter melted and cooled

3 tbsp clarified butter

Sauce Suzette:

6 cubes sugar, separated

1 large lemon

1-2 oranges, the juice (about 6 tbsp)

120 g (4 oz) butter

1 scant tbsp sugar

1 tbsp Grand Marnier mixed with

2 tbsp brandy or rum

Garnish:
Thickly grated orange rind, optional

For the crepes, blend the first 6 ingredients together and pour the batter into a bowl, cover and refrigerate for at least 2 hours.

Heat a small frying pan. Slightly grease the bottom and sides with clarified butter.  Stir the pancake batter with a whisk.  Pour a small ladleful (about 2 tbsp) of batter into the hot frying pan and swirl  to cover the bottom.  Tilt the pan over the bowl and pour off the excess batter, as the crepes should be paper thin.  Flip over and cook the other side of the pancake until slightly browned around the edges.   Continue frying until all the pancakes are cooked.   Cool and stack them on a plate.

To make the sauce, rub 3 sugar cubes over the lemon so as the cubes be saturated with the oils and aroma of the rind.  Repeat the same procedure with the remaining sugar cubes over the orange/oranges so that they are soaked with the aroma.   Also, squeeze the oranges.  Then dissolve the sugar cubes into the orange juice and set aside.   Cream the butter with the scant tbsp of sugar, until light and smooth. Cover and refrigerate.

When ready to serve, bring a trolley with a burner and a chaffing dish into the dining room.  Also, place the plate with the stacked pancakes, the butter and sugar mixture and the alcohol on the trolley.

Warm the creamed butter in the pan, so that the butter melts, without burning.  Add the orange juice mixture and stir and cook until reduced to 6 tablespoons.  With a fork, lay a pancake into the sauce, flip it over and fold it in half, and in half again to form a triangle.  Push it at the side of the pan.  Repeat the procedure with the remaining pancakes and arrange them in overlapping rows, as they are sauced.   Then pour the Grand Marnier mixture over.  Flambé the sauce and move the chafing pan backwards and forwards to warm the crepes over the heat until the flames die out.  Spoon the sauce over the crepes and serve at once, garnished with grated orange rind, if using.

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