Stuffed Camus Artichokes
100g diced bacon fat
1 slice boiled ham, chopped
1 tablespoon salted butter
Some sunflower oil
2 small shallots
Salt, pepper, parsley
Cut the artichokes; ends as well as the first hard leaves and cook them in a large saucepan in boiling water for about 20 minutes (depending on the size). Hollow the artichokes by scooping out the choke and the middle, tender leaves that will be cut in small pieces. In a pan, brown the minced shallots in some oil and butter, then add the diced bacon and ham, and at last the finely chopped artichoke leaves. Season with salt and pepper and add the parsley, then, incorporate this stuffing in the artichokes. Put in a hot oven for about 15 minutes.
Kouign-Patatez (Breton Potato Cakes)
Serves 6 Ingredients
200gr Buckwheat Flour
200gr Salted Butter
15gr Salted butter for the pan
1 Egg Yolk
Small bunch of parsley – finely chopped
Peel the potatoes and cook them for around 25 minutes in boiling salty water, then drain thoroughly
– they must be dry. Mash them with a fork or use a potato ricer. In a shallow bowl, thoroughly mix the potatoes, flour, 200 grams of butter and parsley. Add the salt, pepper and nutmeg then mix
well. Butter a frying pan and preheat (180°C, 350ºF, Gas Mark 4). Roll out the mixture to 25mm thick, then cut into shapes around 75mm, wash the surface of the cakes with the egg yolk, place
in the pan and cook for 10 minutes, turn the cakes over after 5 minutes cooking.
Serve with a plate of cold meats and a green salad.
Breton Vegetable Salad with Chive Mayonnaise
In the rural regions of France our cooks have devised their own versions of the classic Macedoine de Legumes, according to the most popular vegetables of their region. Here in Brittany artichokes and cauliflower flourish, and thus we cooks call creations like this Breton salad. If you wish to make this salad a main course, you can add hard boiled eggs or poached fish. According to the Dictionnaire de l'academie des Gastronomes, the salad's name is derived from Macedonia, whose king, Alexander, brought together a large number of disparate peoples in his empire. However, the salad is not traditional in the Balkans. Naturally, fresh vegetables give the most delicious and most beautiful result. My preference is to cook each vegetable separately, so I can take each one to its perfect point of tenderness.
1 large lemon, halved (if using fresh artichokes)
2 large artichokes or 8 pieces frozen artichoke hearts
Sea Salt and freshly ground pepper
1½ cups green beans, ends removed, broken in half
1 medium cauliflower, divided in medium florets
12 baby carrots, peeled
1½ cups cooked peas (fresh)
⅓ cup mayonnaise
1 Tbsp. snipped chives
1 Tbsp. white wine vinegar
3 Tbsp. olive oil
1 head Romaine lettuce, leaves rinsed and dried thoroughly
1. If you are using fresh artichokes, follow directions below. If you are using frozen artichoke hearts, cook them in boiling salted water for about 7 minutes or until tender. Cool to lukewarm. Remove them and cut each into two pieces.
2. Cook green beans uncovered in a medium saucepan of boiling salted water over high heat for 5 minutes or until just tender but still slightly crisp. Drain and rinse under cold water until cool. Drain thoroughly.
3. Cook cauliflower uncovered in a large saucepan of boiling salted water over high heat about 5 minutes or until just tender but still slightly crisp. Drain and rinse under cold water until cool. Drain thoroughly. Divide half of cauliflower into smaller florets.
4. Put baby carrots in a saucepan, cover with water and add salt. Bring to a boil,
cover and simmer over medium heat for 5 minutes or until just tender when pierced with a knife; size of baby carrots varies greatly and this affects cooking time. Drain thoroughly.
5. Combine cooked artichokes, peas and small cauliflower florets in a bowl. Mix mayonnaise with 1 teaspoon of chives. Add enough mayonnaise to artichoke mixture to moisten it. Mix gently, taste and adjust seasoning.
6. To make vinaigrette: Whisk vinegar with salt and pepper in a small bowl; whisk in oil. Taste and adjust seasoning.
7. Make a bed of Rmaine lettuce on a large platter. Spoon artichoke and pea mixture into centre. Arrange green beans, baby carrots and remaining cauliflower florets in piles around mixture and sprinkle them with vinaigrette. Sprinkle remaining chives over artichoke mixture and over separate cauliflower florets
Pommes à la Dauphinoise
Serves 4 as a side dish.
725 grams starchy potatoes, about 4 medium
1 large or 2 small cloves garlic, very thinly sliced
Sea salt and white pepper to taste
300 ml double cream
Butter for the dish (salted)
Optional: Grated Gruyre, Emmental or Comte cheese as a topping
Preheat the oven to 350°F (180°C) Gas Mark 4. Butter a 6½-inch (17-cm) round soufflé dish or
equivalent. Peel the potatoes and slice about ¼ inch (½ cm) thick.
Layer the potatoes in the dish, scattering garlic slices in between each layer and seasoning every other layer with salt and pepper. Pour the cream over the potatoes. It won’t cover the potatoes; you want it to come about three-quarters of the way up because the potatoes will cook down.
Bake for about an hour, until bubbly and starting to brown on top. Check the potatoes with a knife to see if they’re tender. If you want more contrast (and you probably do), brown an additional few minutes under the grill. Let cool a few minutes, at least until the bubbling stops. Serve hot.