The French refer to it as “Le Quatorze Juillet” and in the US the Fourteenth of July is known as Bastille Day which commemorates the 1790 Fête de la Fédération, held on the first anniversary of the storming of the Bastille on July 14th, 1789.
The Bastille was a fortress-like prison used by the King and Queen to imprison those who challenged their authority and was viewed by many as a symbol of all that was wrong with the royalty. Finally, on July 14, 1789, a large number of French citizens gathered together and stormed the Bastille. Just as citizens of the United States celebrate the signing of the Declaration of Independence as the beginning of the American Revolution, so the French celebrate the storming of the Bastille as the beginning of the French Revolution. Two days after the storming of the Bastille, the King officially recognized the tricolor flag; the blue, white and red said to symbolize liberty, equality and brotherhood. Festivities and official ceremonies are held all over France on Bastille Day and the oldest and largest regular military parade in Europe is held on the morning of July 14th on the Champs-Élysées.
On Bastille Day here in the US, I like to prepare a French-inspired meal that brings the Champs-Élysées to Chez Miskew! One dish we can never get enough of when we visit France is Frisée Aux Lardons, a salad that’s a mixture of frisée lettuce, bacon (aka lardons) and a poached egg with a perfectly oozy, runny center. Once the salty nuggets of bacon are browned, shallots, Sherry vinegar, olive oil and fines herbes are added to the fat in the pan to create a deliciously tangy, sinful concoction that is the perfect dressing for the hearty, bitter frisée. Once the salad is assembled, it is topped with a perfectly poached egg tiara and the result…sheer deliciousness! I love the recipe for Frisée Aux Lardons from The Balthazar Cookbook which is from one of my all-time favorite restaurants in New York City. This cookbook is a must for all Francophiles who enjoy bistro-inspired food.
Pair this decadent salad with a delightfully refreshing Sancerre like the Michele Redde Sancerre Les Tuilières and you are in for a real treat! This wine has a mouth watering acidity that stands up nicely to the richness of the bacon fat and complements the Sherry vinegar “tang” perfectly. One of our favorite Frisée Aux Lardons/Sancerre pairings was enjoyed in the beautiful lobby bar of Le Meurice hotel in Paris well after midnight after a full day of walking “The City of Lights.” We eased into the sumptuous leather chairs enjoyed our meal and planned our next trip back!
As for something sweet, I love these Honey Fleur de Lys cookies I discovered on Laura Calder’s show “French Food at Home.” They are extremely easy to make and the key is to bake the cookies until they are a rich brown color which makes them taste like the burnt sugar topping of a creme brulée just not as intensely sweet – ooh la la! I ordered a fleur de lys shaped cookie cutter from eBay and a few days later voilà – Bastille Day cookies!
I hope you enjoy these Bastille Day-inspired recipes and I’d love to hear what you think. Please let me know in the comment section below and I’d also love to know if you have any favorite French-inspired dining experience or recipes you enjoy so please do tell!
Joyeux Le Quatorze Juillet,
“Frisee Aux Lardons”
from The Balthazar Cookbook, Keith McNally, Riad Nasr & Lee Hanson
Serves 6
Ingredients
6 slices of stale brioche
4 heads of frisée, cored, rinsed, spun dry, and torn into bite-size pieces
1 tablespoon plus 1/2 cup sherry vinegar
1/2 pound slab bacon (rind removed), cut into 1/2-inch lardons
1/2 cup olive oil
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
3 tablespoons fine herbs (parsley, chervil, chives, and tarragon finally chopped together)
6 large eggs
Sea salt
Directions
Preheat the oven to 375 degrees. Trim the crusts from the bread cut into 1/2-inch cubes. Place on a sheet tray and bake in the oven until golden brown, about 10 minutes. Shake the pan halfway through to toast evenly. Combine the croutons in a large bowl with the clean frisée.
Prepare the pan for poaching the eggs: Fill a wide-straight-sided saute pan with water (about two-third fulls) and add the tablespoon of vinegar. Over a medium-high flame, bring to a gentle simmer, and adjust the heat to maintain it.
In a dry skillet or saute pan over medium heat, brown the lardons well on all sides, about 10 minutes. Add the minced shallots and continue to cook for 2 to 3 minutes, to soften and lightly brown them. Without pouring off the fat, add the 1/2 cup of vinegar to the pan. Bring to a boil, using a wooden spoon to scrape any delicious bits that have caramelized on the surface of the pan. When the vinegar has reduced by half, about 3 minutes, turn off the flame. Add the olive oil, salt and pepper, and stir well to combine. Pour this warm vinaigrette with bacon into the bowl of frisée, along with the croutons and fine herbes. Toss well to combine. Divide the salad among 6 serving plates, piled into small heaps.
Crack the eggs, one at a time, into a small saucer and then slide them into the simmering water. Poach for 4 minutes, resulting in a set white and a cooked but runny yolk. With a slotted spoon, scoop out the poached eggs, one at a time, drain, and position on top of each pile of frisée. Sprinkle with crunchy sea salt (like Maldon) and a few turns of a peppermill. Serve immediately.
For those of you who haven't decided on your Fourth of July menu, you may want to consider this exceptional, Summer-inspired Kitchen Clambake from The Barefoot Contessa. This delicious mixture of succulent lobster, shrimp, clams and hearty kielbasa has always been one of my favorite Fourth of July meals. It provides all the delightful flavors of Summer without all the schlepping and sand of a clambake on the beach. The flavors are also beautifully enhanced by the Châteauneuf-du-Pape Blanc, which Ina recommends serving with it in her iconic "The Barefoot Contessa Cookbook." The wonderful synergy between wine and dish elevates this duo to "Perfect Pairing" status!While the ingredients can be a tad pricey, this dish compensates beautifully with its ease of preparation and quick cooking time. Once the prep work is done and the shellfish are cleaned, everything is essentially piled into one big pot and the whole shebang cooks in under an hour. Also, upon the ceremonial removing of the Kitchen Clambake, you are sure to hear some audible "oohs," "aahs" and "oh no she didn'ts" from your guests - it has a M A J O R "WOW" factor!Although many people think of Châteauneuf-du-Pape as a red wine, a white wine is also produced from this region located in France's Southern Rhone Valley. The white incarnation is a blend of grape varieties we don't see alot of in the states including Roussanne, Grenache Blanc, Picpoul, Bourboulenc and Clairette. The end result is lovely, medium-bodied white wine with a delightful minerality and aromatic fruit and floral notes. These wines walk the line between a Sauvignon Blanc and a Chardonnay which is why they pair so well with the clambake. The wine is rich enough to stand up to the lobster yet has enough acidity to complement the lighter shellfish too. Some wonderful producers of Châteauneuf-du-Pape Blanc include Château La Nerthe, Château de Beaucastel, and Château Mont-Redon.In addition to the wine, serve the Kitchen Clambake with fresh corn on the cob slathered with butter, crusty bread and mugs of the seasoned broth the seafood cooked in. I also like to have plenty of Old Bay Seasoning on hand which is so delicious with just about any type of shellfish. For an added touch of glamour, be sure to greet your guests with our signature Fourth of July Pomegranate Aperol Royale. I hope you enjoy this pairing and have a fabulous Fourth - God Bless America!Cheers,
"Kitchen Clambake"
Author:
Serves: 6-8
Pair with a Châteauneuf-du-Pape Blanc from a great producer like Château La Nerthe, Château de Beaucastel or Château Mont-Redon - Cheers!
Ingredients
For those of you who haven’t decided on your Fourth of July menu, you may want to consider this exceptional, Summer-inspired Kitchen Clambake from The Barefoot Contessa. This delicious mixture of succulent lobster, shrimp, clams and hearty kielbasa has always been one of my favorite Fourth of July meals. It provides all the delightful flavors of Summer without all the... Read More
The post Fourth of July Perfect Pairing: Kitchen Clambake & Châteauneuf-du-Pape Blanc appeared first on The Glamorous Gourmet.
For those of you who haven’t decided on your Fourth of July menu, you may want to consider this exceptional, Summer-inspired dish from The Barefoot Contessa. This delicious mixture of succulent lobster, shrimp, clams and hearty kielbasa has always been one of my favorite Fourth of July meals. It provides all the delightful flavors of Summer without all the schlepping and sand of a clambake on the beach. The flavors are also beautifully enhanced by the Châteauneuf-du-Pape Blanc, which Ina recommends serving with it in her iconic “The Barefoot Contessa Cookbook.” The wonderful synergy between wine and dish elevates this duo to “Perfect Pairing” status!
While the ingredients can be a tad pricey, this dish compensates beautifully with its ease of preparation and quick cooking time. Once the prep work is done and the shellfish are cleaned, everything is essentially piled into one big pot and the whole thing cooks in under an hour. Also, upon the ceremonial removing of the lid, you are sure to hear some audible “oohs,” “aahs” and “oh no she didn’ts” from your guests – it definitely has a “wow” factor!
Although many people think of Châteauneuf-du-Pape as a red wine, a white wine is also produced from this region located in France’s Southern Rhone Valley. The white incarnation is a blend of some relatively obscure grape varieties including Roussanne, Grenache Blanc, Picpoul, Bourboulenc and Clairette. Despite their obscurity, the end result is quite lovely consisting of a medium-bodied white wine with a delightful minerality and aromatic fruit and floral notes. These wines walk the line between a Sauvignon Blanc and a Chardonnay which is why they pair so well with the clambake; the wine is rich enough to stand up to the lobster but has enough acidity to complement the lighter shellfish too. Some wonderful producers of Châteauneuf du Pape Blanc include Château La Nerthe, Château de Beaucastel, and Château Mont-Redon.
In addition to the wine, serve the Kitchen Clambake with fresh corn on the cob slathered with butter, crusty bread and mugs of the seasoned broth the seafood has cooked in. I also like to have Old Bay Seasoning on hand which is so delicious with just about any type of shellfish. For an added touch of glamour, be sure to greet your guests with our signature Fourth of July Pomegranate Aperol Royale. I hope you enjoy this pairing and have a fabulous Fourth – God Bless America!
Cheers,
“Kitchen Clambake”
from Ina Garten’s “The Barefoot Contessa Cookbook”
Serves 6 to 8
1 1/2 pounds kielbasa
3 cups chopped yellow onions (2 large onions)
2 cups chopped leeks, well cleaned (2 leeks, white parts only)
1/4 cup good olive oil
1 1/2 pounds small potatoes (red or white)
1 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
2 dozen littleneck clams, scrubbed
2 dozen steamer clams, scrubbed
2 pounds mussels, cleaned and debearded
1 1/2 pounds large shrimp, in the shell
3 (1 1/2 pound) lobsters
2 cups good dry white wine (since Châteauneuf du Pape Blanc is generally pricey, don’t feel like you need to use it in the recipe – any dry, white wine you enjoy drinking will do!)
1.) Slice the kielbasa diagonally into 1-inch thick slices. Set aside. Saute the onions and leeks in the olive oil in a heavy-bottomed 16 to 20 quart stockpot over medium heat for 15 minutes, until the onions start to brown.
2.) Layer the ingredients on top of the onions in the stockpot in this order: first the potatoes, salt, and pepper; then the kielbasa, little neck clams, steamer clams, mussels, shrimp, and lobsters. Pour in the white wine. Cover the pot tightly and cook over medium-high heat until steam just begins to escape from the lid, about 15 minutes. Lower the heat to medium and cook another 15 minutes. The clambake should be done. Test to be sure the potatoes are tender, the lobsters are cooked, and the clams and mussels are open.
3.) Remove the lobsters to a wooden board, cut them up, and crack the claws. With large slotted spoons, remove the seafood, potatoes, and sausages to a large bowl and top with the lobsters. Season the broth in the pot to taste, and ladle over the seafood, being very careful to avoid any sand in the bottom.
"Summertime, and the livin' is easy..." - Ella Fitzgerald
Summer's in full swing and to get you in the spirit (as if you aren't already), here are five of our favorite things we love to enjoy during this delicious time of year:
1.) Round Pond Estate Meyer Lemon Olive Oil ($36): If you're a fan of all things citrus (I can't get enough!), this olive oil is not to be missed. In addition to making fabulous wines from California's Napa Valley (for more info click here), Round Pond Estate also produces a delicious assortment of olive oils, fruit syrups and vinegars from fruit grown on their extensive, organically farmed land. This delightful Meyer lemon olive oil is made by crushing Meyer lemon peels with a selection of olives which have been carefully chosen to enhance the beautiful fruit. This oil is perfect for salads, marinades or as a finishing oil, and will add a delicious depth of flavor you're sure to enjoy!
2.) Rosé wine: Nothing says Summer in the glamorous regions of the globe like rosé. Not to be confused with the cloyingly sweet White Zinfandel, "Provençal style" rosé is essentially its stylistic opposite. Dry rosés are are rife with notes of red berries and cherries followed by a clean, dry, mineral-tinged finish. These wines are incredibly food friendly and pair brilliantly with just about any Summer fare (think Tuna Niçoise salad - yum!). They also make the transition from beach to elegant evening soirée effortlessly. So embrace the vinous equivalent of Summer and click here for a list of some of our favorites.
3.) Calypso St. Barth Boutique: No store's couture embodies Summer quite like this special boutique with outposts in such glamorous getaways as St. Tropez, the Hamptons and Honolulu. Founded by French-born Christiane Celle, Calypso's colorful, linen tunics; flowy maxi dresses; and butter-soft cashmere dusters have that certain Summer je ne sais quois that exudes comfort and elegance. In addition to the eclectic mix of fabulous clothing, be sure to check out Calypso's home collection and assortment of fragrant candles and perfumes, for Summer Mimosa is an enduring favorite.
4.) The Mad Delicious Cookbook ($27, Amazon.com): We're all looking to whittle our waistline for bathing suit season but if you hate giving up all semblance of flavor, grab a copy of Keith Schroeder's Mad Delicious cookbook. This 2015 James Beard Award Winner, with foreword by Alton Brown, showcases Schroeder's witty approach to food and is dedicated to "the science of making healthy food taste amazing" - boy does it succeed! This book is chock full of healthy, yet flavorful recipes including some of our new faves: Pollo a la Brasa, Butter-seared Sea Scallops with Pan-fried Sweet Corn Hash and Black Bean Soup with Habanero Crema. Healthy never tasted so good!
5.) Stephanie Johnson Travel Bags: If you aspire to travel in style, pick up some of Stephanie Johnson's fabulous bags for your Summer vacay! I have long been a fan of Johnson's intuitive approach to design based on her own years of experience traveling the globe. Each piece anticipates your organizational needs whether you're caching makeup, toiletries, beach accessories or jewelry. Stylish details such as decorative tassels, metallic zippers and colorful fabrics set these bags apart and allow them to effortlessly transition from functional piece to glamorous accessory. We especially like her Tamarindo Pink (seen above), Nolita Purple and Miami Pink collections.Cheers,
“Summertime, and the livin’ is easy…” – Ella Fitzgerald Summer’s in full swing and to get you in the spirit (as if you aren’t already), here are five of our favorite things we love to enjoy during this delicious time of year: 1.) Round Pond Estate Meyer Lemon Olive Oil ($36): If you’re a fan of all things citrus (I... Read More
The post The Livin’ is Easy: 5 Fabulous Finds for Summer! appeared first on The Glamorous Gourmet.
“Summertime, and the livin’ is easy…” – Ella Fitzgerald
Summer’s in full swing and to get you in the spirit (as if you aren’t already), here are five of our favorite things we love to enjoy during this delicious time of year:
1.) Round Pond Estate Meyer Lemon Olive Oil ($36): If you’re a fan of all things citrus (I can’t get enough!), this olive oil is not to be missed. In addition to making fabulous wines from California’s Napa Valley (for more info click here), Round Pond Estate also produces a delicious assortment of olive oils, fruit syrups and vinegars from fruit grown on their extensive, organically farmed land. This delightful Meyer lemon olive oil is made by crushing Meyer lemon peels with a selection of olives which have been carefully chosen to enhance the beautiful fruit. This oil is perfect for salads, marinades or as a finishing oil, and will add a delicious depth of flavor you’re sure to enjoy!
2.) Rosé wine: Nothing says Summer in the glamorous regions of the globe like rosé. Not to be confused with the cloyingly sweet White Zinfandel, “Provençal style” rosé is essentially its stylistic opposite. Dry rosés are are rife with notes of red berries and cherries followed by a clean, dry, mineral-tinged finish. These wines are incredibly food friendly and pair brilliantly with just about any Summer fare (think Tuna Niçoise salad – yum!). They also make the transition from beach to elegant evening soirée effortlessly. So embrace the vinous equivalent of Summer and click here for a list of some of our favorites.
3.) Calypso St. Barth Boutique: No store’s couture embodies Summer quite like this special boutique with outposts in such glamorous getaways as St. Tropez, the Hamptons and Honolulu. Founded by French-born Christiane Celle, Calypso’s colorful, linen tunics; flowy maxi dresses; and butter-soft cashmere dusters have that certain Summer je ne sais quois that exudes comfort and elegance. In addition to the eclectic mix of fabulous clothing, be sure to check out Calypso’s home collection and assortment of fragrant candles and perfumes, for Summer Mimosa is an enduring favorite.
4.) The Mad Delicious Cookbook ($27, Amazon.com): We’re all looking to whittle our waistline for bathing suit season but if you hate giving up all semblance of flavor, grab a copy of Keith Schroeder’s Mad Delicious cookbook. This 2015 James Beard Award Winner, with foreword by Alton Brown, showcases Schroeder’s witty approach to food and is dedicated to “the science of making healthy food taste amazing” – boy does it succeed! This book is chock full of healthy, yet flavorful recipes including some of our new faves: Pollo a la Brasa, Butter-seared Sea Scallops with Pan-fried Sweet Corn Hash and Black Bean Soup with Habanero Crema. Healthy never tasted so good!
Stephanie Johnson’s Tamarindo Pink Collection
5.) Stephanie Johnson Travel Bags: If you aspire to travel in style, pick up some of Stephanie Johnson’s fabulous bags for your Summer vacay! I have long been a fan of Johnson’s intuitive approach to design based on her own years of experience traveling the globe. Each piece anticipates your organizational needs whether you’re caching makeup, toiletries, beach accessories or jewelry. Stylish details such as decorative tassels, metallic zippers and colorful fabrics set these bags apart and allow them to effortlessly transition from functional piece to glamorous accessory. We especially like her Tamarindo Pink (seen above), Nolita Purple and Miami Pink collections.
Cheers,
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