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France

Pork fillet with apples in cider sauce

Pork fillet with apples in cider sauce

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In France, especially in the Normandy region, many dishes are made with apples. Also, meat is prepared with apples. One may be not entirely authentic, but the very delicious recipe I prepared follows the cooking traditions of the Normandie region. This fall, the apple harvest in Estonia is abundant, and why not use apples to prepare savory dishes as well?

Preparation time: 1 hour
Level: Not too twisty
Serves: two to four

Ingredients:
4-5 pieces of pork tenderloin about 2 cm thick, meat slightly pounded
3 medium, not too soft, rather sweeter apples, peeled and cut into sectors
4 shallots cut into sectors
4 medium cloves of garlic, minced
200 ml of heavy cream
30 ml of calvados
300 ml of dry apple cider
Sea salt and black pepper to taste
A small bunch of thyme and rosemary for seasoning
40 g of butter for browning the meat
2 teaspoons flour to thicken the sauce
2-3 tablespoons cooking oil for frying apples
Fresh, chopped parsley for sauce and garnish

Preparation:

  1. Cut the meat into slices about 2 cm thick and pound it lightly with a meat mallet.
  2. Cut the shallots into sectors and chop the garlic.
  3. Heat a pan or on a higher heat and brown the pieces of meat on both sides until they are golden brown. Place rosemary and thyme sprigs in the pan while browning.
  4. Pour the cavlados into the hot pan and carefully light it. Let the alcohol burn off.
  5. Place the pieces of meat on a plate, pour shallots and garlic into the pan, brown for a few minutes.
  6. Pour apple cider into the pan, and mix well, also from the bottom of the pan, so that all the delicious layer from browning the meat gets into the sauce.
  7. Put the meat pieces in the sauce, lower the temperature to medium, and simmer for about 20 minutes under the lid.
  8. Peel the apples and cut them into slices or sectors of the size you like.
  9. Mix the whipped cream with the flour.
  10. Transfer the meat to a plate with a fork and mix the whipped cream and flour into the sauce. Add chopped parsley. Return the meat to the pan and simmer under the lid for another 5 minutes.
  11. At the same time, pour cooking oil into another pan and heat the pan to medium-high heat.
  12. When the oil is hot, pour the apples into the pan and fry them for about 5 minutes until the apples are nicely brown.
  13. Add the apples to the meat and sauce, let the pan heat for another minute, and serve with baked potatoes.
    To prepare baked potatoes, wash the potatoes carefully, cut them into sectors, place them in a heat-proof pan, mix them with a few tablespoons of cooking oil, season with sea salt, and cook them in the oven at maximum temperature until the potatoes are brown, crispy and soft inside. Let the potatoes cool a bit and sprinkle with fresh parsley
    Ready!!
Pariser schnitzel

Pariser schnitzel

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Paris schnitzel is a dish that was first time prepared at the opening of the Paris World Exhibition in 1889. The Eiffel Tower was also built for the same World Exhibition. Originally, this food was made from beef or veal fillet, nowadays it is made from either pork or chicken and turkey. In reality, most people in Estonia probably know this food quite well. In our home, if a festive event and a rare dish, like schnitzel, was prepared, it was usually prepared not by breading the meat in breadcrumbs and egg, but in flour and egg. This is the main difference between Pariser and Wienerschnitzel. So we always used to prepare Paris schnitzel at home.
To make Pariser schnitzel, a two to three-cm-thick piece of sirloin is pounded properly thin and wide, seasoned with black pepper and sea salt, breaded in flour and beaten egg, and fried in cooking oil. Originally, schnitzel was also fried in lard or clarified butter, but today it is mostly fried in cooking oil. I prepared this dish in the summer of 2024 when the Paris Olympics were taking place. It felt somehow special to prepare this food just now.

Preparation time: 20 minutes
Level: Not too difficult
Quantity: for two

Ingredients:
About 250 g of pork loin (chicken or turkey fillet can be substituted). A total of two 2.5 to 3 cm slices of meat.
Sea salt and black pepper to taste
Flour and egg for breading

Baked potatoes and vegetables are suitable for meat
7-8 small potatoes cut in half, cooking oil, sea salt, and mustard seeds for seasoning
7-8 small carrots cut in half
7-8 stalks of broccoli

For the mushroom sauce, one medium onion, and 200 g of chanterelles cut into strips
Whipped cream, soy sauce, and dijon mustard

Preparation:
Schnitzel

  1. Cut the pork tenderloin into 2.5 to 3 cm pieces. Beat the meat slices between the cling film to make them thin and wide.
  2. Season the marinated meat with sea salt and black pepper.
  3. Pour flour on a plate and a beaten egg on another plate (two eggs are needed for two pieces of meat).
  4. Heat the oil in a pan to a slightly higher than medium heat.
  5. Bread the meat first in flour and then in egg.
  6. Place the piece of meat in the pan and fry until one side is golden brown. If you have turned the meat around, it is not worth turning the meat around again, so that the meat does not become watery and oily.
  7. Brown the other side of the meat and remove the meat from the plate.

Side dishes and sauce
To make baked potatoes and carrots, cut the potatoes and carrots in half, season with sea salt, sprinkle with mustard seeds, and bake in the oven at 250 degrees until the potatoes are soft and browned.

To prepare the broccoli, heat oil in a wok and quickly wok the broccoli for a few minutes. Season with sea salt.

To make the mushroom sauce, finely chop the onion, and chop the chanterelles into pieces you like. Fry onions and chanterelles in cooking oil, add half a teaspoon of flour, mix, and add 200 ml of whipped cream. Season with sea salt and black pepper, add 0.5 tsp Dijon mustard and 1.5 tsp light soy sauce. Let the sauce boil until it thickens a little.

Serve the finished schnitzels with baked potatoes and carrots, and add broccoli and chanterelle sauce.
Ready!!

Tapenade

Tapenade

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It is a bread spread from the Provence region of southern France, which contains crushed black olives, capers, olive oil, often salted anchovies, and lemon juice. The components are crushed almost homogeneously, sometimes they are also left in larger pieces. It depends on the food maker.
Similar variants of this dish were prepared in this region almost 2000 years ago.
A particularly rustic version of this dish can be made using a mortar and pestle.

Preparation time: 15-20 minutes
Level: Easy
Serves: four to six


Ingredients:
200 g can of black olives. The best Tapenade is made of stoned olives, but preparing this version is more time-consuming.
3 tbsp capers
2-3 salted anchovy fillets
About 30 ml of good quality cold-pressed olive oil
About 1 tablespoon of fresh lemon juice
Freshly ground black pepper for seasoning

Preparation:

  1. Pour black olives, capers, anchovy fillets, olive oil, and lemon juice into an electric grinder and grind everything evenly or until the spread seems suitable.
  2. Season with black pepper and mix in fresh lemon juice. Since anchovies are salty, there is probably no need to add salt separately.
    Use the spread on good bread or as a side dish with vegetables or meat.
    Ready!!
Blanquette de Veau

Blanquette de Veau

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Veal Blanquette is a classic recipe from French cuisine. It originated sometime in the 18th century. It is prepared in various ways, using different vegetables and mushrooms in the cooking process. The general idea of this dish is veal stewed in a broth for a long time, then a nice white sauce is prepared from the cooking liquid, cream, flour, and egg yolks.
I prepared this dish by adding flavor with onion, celery, bay leaf, a bit of nutmeg, thyme, and a small amount of cloves. Like all classic French dishes, achieving a good result requires a bit of effort and time, but the result is definitely worth it.

Preparation time: about 2.5 hours
Difficulty: Medium
Servings: Four

Ingredients:
Approximately 700 g of boneless veal, such as neck or breast.
1 stalk of celery, cut into pieces
About 200 g of young carrots, halved
1 medium onion, cut into wedges
About 20 canned pearl onions
About 20-25 small button mushrooms
50 g of butter for frying the mushrooms
1.5 tbsp of flour
200 ml of heavy cream
1/5 grated nutmeg
Two to three sprigs of thyme
2 bay leaves
1 clove 2 egg yolks
A handful of chopped parsley
For browning, a couple of tablespoons of vegetable oil
Sea salt and black pepper to taste
To serve: basmati rice or baked potatoes

Instructions:

  1. Cut the meat into 2-3 cm pieces and lightly brown them in a heavy-bottomed pan.
  2. Meanwhile, prepare the onion, celery, and carrots. Add the vegetables to the meat and brown for a couple of minutes together.
  3. Add a cup of water and bring to a boil. Season with sea salt and black pepper, add bay leaves and cloves. Reduce the heat to low and simmer the meat for a long time, at least 1.5 hours.
  4. When the meat has been simmering for about 30 minutes, add the pearl onions and finely chopped parsley.
  5. Continue simmering until the meat is tender.
  6. Transfer the meat, carrots, and pearl onions to another plate. Strain the liquid through a sieve or remove the celery pieces and onion wedges with a slotted spoon and discard them.
  7. Dissolve the flour in the heavy cream and add the egg yolks.
  8. Pour the meat broth back into the pan and raise the heat to medium. Gradually add the heavy cream, flour, and egg mixture while stirring constantly. Once it lightly boils, the sauce is ready. Grate some nutmeg into the sauce.
  9. If the sauce is too thick, you can add a little water.
  10. Quickly fry the mushrooms in 50g of butter over high heat. This takes a couple of minutes.
  11. Return the meat, carrots, and pearl onions to the sauce, add the mushrooms.
  12. Sprinkle chopped parsley over the dish and serve with basmati rice or baked potatoes.
    Ready!!
Béchamel sauce

Béchamel sauce

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One of the mainstays of sauces in French cuisine. Many people find this sauce a little boring, but if you make it according to the historical instructions, the result is delicious and the texture is thoroughly enjoyable. This sauce was first prepared by Loius de Béchamel. The recipe for this sauce first appeared in a cookbook in 1651. Béchamel sauce is used with boiled eggs, boiled or steamed fish, and boiled or steamed vegetables.
Sauces are a very important part of food. Most of the time, no special attention is paid to the preparation of the sauce and it is often made somewhat haphazardly.
In 2024, I will try to prepare well-known sauces and help the readers of these recipes navigate the rich world of sauces.

Preparation time: 40 minutes
Level: Easy
Quantity: For two to four

Ingredients:
500 ml of milk
One layer of white spring onion
1 clove of nutmeg
1 bay leaf
40 g of butter
Ground black pepper and sea salt
A few pinches of ground nutmeg

Preparation:

  1. Pour milk into a thick-bottomed saucepan, add one layer of the onion, bay leaf, and one chip of nutmeg, and heat on medium heat until boiling.
  2. Set the milk aside and let the flavors infuse for 30 minutes.
  3. Melt 40 g of butter in a saucepan over low heat and add 40 g of flour, mix with a whisk until smooth. When the milk has settled, strain out the seasonings and start adding the milk little by little, stirring constantly. Keep the temperature low.
  4. When all the milk has been added and the sauce is uniform and liquid, increase the temperature to medium and stir constantly with a whisk until the sauce thickens and comes to a slight boil.
  5. Add freshly ground black pepper sea salt and a few pinches of finely grated nutmeg to the sauce.
    Ready!!
Palmier

Palmier

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Puff pastry cookies, whose name comes from the fact that they look a bit like palm leaves. In France, they are also called pig ear cookies, elephant ear cookies, French hearts (cœur de France), etc. This is one of the easiest cookie recipes if you have puff pastry on hand.
In their preparation, puff pastry and sugar are used, cinnamon is also suitable.

Preparation time: less than 1 hour
Level: easy
Quantity: about 50 cookies

Ingredients:
Two 400 g packages of puff pastry
About 100 g of sugar
2 teaspoons of ground cinnamon

Preparation:

  1. Spread the puff pastry on a floured work surface. Roll the dough into a slightly thinner and wider rectangle.
  2. Generously sprinkle sugar and a little cinnamon on the dough.
  3. Roll the dough tightly from both sides in the middle so that the sugar remains inside the dough rolls.
  4. Use a sharp knife to cut slices of the dough about 6-7 mm thick, press them together a little at the edges so that a shape resembling a heart is formed, and place them on a baking sheet covered with baking paper.
  5. Sprinkle additional sugar on top of each cookie.
  6. Bake the Palmieres at 180 degrees C for about 20 minutes until they are golden brown.
  7. Allow to cool slightly and place on a wire rack until completely cool. Store for short periods in an airtight container. Best for eating fresh.
    Ready!!
Pissaladière

Pissaladière

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A thin pie from the south of France, traditionally made with dough similar to pizza dough, but also with unsweetened shortcrust pastry or puff pastry. The dough is covered with fried onions or onion puree, and salted anchovies and black olives are often added in a square pattern. The pie is baked in the oven until it is golden brown and crispy. Quite a salty bite, which is nice to eat both warm and cold. I made this pie using store-bought puff pastry.

Preparation time: 1 hour
Level: Easy
Quantity: For two to four

Ingredients:
One package of puff pastry
About 100g of salted anchovies
4 large onions, sliced
40 g of butter for frying the onions
1 tsp thyme
1 tsp Dijon mustard or English mustard
Black pepper for seasoning
A little melted butter to brush the edges of the dough

Preparation:

  1. Peel the onions, cut them in half slice them, and fry them in butter for about 15 minutes until the onions are soft and turn golden brown. Season with black pepper, thyme, and mustard.
  2. Roll the puff pastry slightly thinner and wider on a floured work surface, and place on a baking sheet covered with baking paper.
  3. Cover the surface of the dough with fried onions so that about 2 cm of the edges of the dough remain uncovered.
  4. Place the anchovies one by one in a square shape on the onion layer. The length of the side of the square could be the same as the length of the anchovy. Cover the entire surface of the dough in this way.
  5. Place one olive in the center of each anchovy square. Do not add extra salt to the food, because anchovies are quite salty and this pie is more salty than sweet.
  6. Turn up the edges of the dough slightly and brush with melted butter.
  7. Bake the pie at 180 degrees for about 25 minutes until the puff pastry is crispy and golden brown.
  8. Use a sharp knife to cut the pie into squares and serve immediately or cool and serve later.
    Ready!!
Macaroons

Macaroons

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Krista and I decided to make macarons as part of the cookie challenge. Since I didn’t have the knowledge to make them myself, and Krista had prepared them according to the instructions of Ragne Värk’s excellent food blog, we used the instructions that can be found on this blog with minimal changes.
We made the macarons twice, the first one was for testing and it’s not worth talking about much of it, but we needed a wet dough, finer almond flour, and most importantly – most of the macarons failed because of this special silicone mat.
If we used regular baking paper, the situation changed drastically.

Preparation time: 1.5 hours
Level: more tricky than average
Quantity: About 40-45 macaroons

Ingredients:
240 g of almond flour
220 g of powdered sugar
In addition, 220 g of powdered sugar and 80 g of granulated sugar
200 g of egg white (it should be weighed for macaroons, not calculated by the number of eggs)
A little food coloring if desired

Strawberry Cream:
200 g of frozen strawberries
2-3 tablespoons of sugar
100 g of butter
100 g of cream cheese (Philadelphia, for example)

Preparation:

  1. Pour the almond flour with 220 g of powdered sugar into the food processor and grind the almond flour very finely. Almond flour cannot be ground without adding powdered sugar, so much oil is released from it that the flour is immediately sticky and lumpy. Add a little food coloring to the almond flour and mix.
  2. Beat the egg whites with 220 g of powdered sugar and 80 g of granulated sugar into a soft, shiny foam. The foam should not be too strong, it should flow slightly.
  3. Using a fine sieve, sift the almond and sugar mixture into the egg white, and mix gently with a spatula. Don’t overmix because it adds air bubbles to the batter. The dough should be slightly runny.
  4. Transfer the dough to a piping bag, use a round nozzle, and spray discs with a diameter of about 3 to 3.5 cm on a baking sheet covered with baking paper. The dough expands slightly, it is not necessary to make too big macaroons.
  5. Let the baking pan with the macarons fall straight down on the table 4-5 times so that the air bubbles left in the dough come out.
  6. Let the macarons stand at room temperature for 15 minutes.
  7. Preheat the oven with a fan to 125 degrees C and bake the macaroons for 25 minutes.
    You probably need to adjust the cooking time a bit for your oven.
  8. After baking, let the macarons cool down. Macarons that have come out correctly have a characteristic “leg” and they are smooth on top, and when you remove them from the paper, there is no gap below, and the macarons are also smooth on the bottom.
  9. While the macaroons are cooking, prepare the cream. To do this, boil strawberries with sugar until the water starts to evaporate. Puree the strawberries with a hand blender, and cool.
  10. Mix cream cheese, butter, and strawberry puree. Mix until smooth.
  11. When the macarons are ready and cooled, using a piping bag, spray cream on the underside of the macaron about 5 mm thick and press the second macaron against the cream. This is how to fill all the macarons.
  12. Place the macarons in the refrigerator overnight, where their flavor becomes more complete.
    Ready!!
Sable Breton Cookies

Sable Breton Cookies

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Classic cookies from the French Brittany region. The preparation of these cookies has been dated back to the 17th century. Sable means sand in French, and the grainy texture of the cookies is ensured by the use of lots of beaten eggs, flour, and high-quality butter. These biscuits were probably first made in Sablé-sur-Sarthe, which is known for its high-quality salted butter. I made cookies with regular butter, adding sea salt to give the cookies a slightly salty nuance. Nowadays, to decorate the cookies parallel stripes across are drawn.

Preparation time: 1.5 hours
Level: Easy
Quantity: About 90 cookies

Ingredients:
300 g of butter
230 g of sugar
9 egg yolks
540 g wheat flour
1.5 teaspoons of baking powder
2 teaspoons of vanilla sugar
0.5 tsp of sea salt

1 egg yolk for spreading on top of cookies

Preparation:

  1. Beat room temperature or sugar and vanilla sugar to foam, add the egg yolks and beat additionally for about 1 minute.
  2. Add sea salt, baking powder, and flour and mix the dough until smooth.
  3. Sprinkle some flour on the work surface and roll the dough to a thickness of about 4-5 mm.
  4. Cut cookies out of the dough with the edge of a round cookie cutter or a small glass and place them next to each other on a baking sheet covered with baking paper.
  5. Use a fork to press perpendicular parallel lines on the surface of the cookies, which is the traditional way of designing Sable Breton cookies today.
  6. Mix the egg yolk with 1 tablespoon of water until smooth and brush the cookies with this mixture.
  7. Bake at 160 degrees C for 20 minutes.
  8. Let the cookies cool and store them in an airtight container.
    Ready!!
Cheese souffle

Cheese souffle

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Souffle is a dish of classic French cuisine. Souffle was first mentioned in cookbooks in the 18th century. Souffle can be prepared as both a savory and a sweet dish. In his book On Food and Cooking The Science and Lore of the Kitchen, Harold McGee has devoted quite a long chapter to soufflés, debunking the myths that making soufflés is very difficult and that not everyone can do it. In reality, this is not the case, the soufflé rises nicely if a few simple rules are followed – the egg white must be well mixed into a dense foam, and the egg white and the soufflé dough must be mixed carefully and gently.
While baking the soufflé, it is not forbidden to open the oven door for a while to check whether the soufflé is ready. Following the laws of physics, the soufflé rises because the tiny air bubbles in the egg white expand and raise the soufflé nicely high and fluffy. As soon as the soufflé starts to cool, the fluffiness of the soufflé starts to decrease, so it should be served immediately. At the same time, when the sunken soufflé is placed in a hot oven again, it rises again, because the air in the air bubbles expands again.
It’s worth a try, it’s a nice appetizer and it’s fun to make.

Preparation time: 30 minutes
Level: Medium
Serves: four

Ingredients:
50 g of butter
30 g of flour
250 g of milk
6 eggs
70 g blue cheese
70 g of cheddar cheese
A pinch of freshly grated nutmeg
A little sea salt and black pepper
Fresh breadcrumbs or breadcrumbs to coat the tins
A little extra butter for greasing the tins

Preparation:

  1. Melt the butter in a heavy-bottomed saucepan over low heat, and mix in the flour. Stir in the egg yolks. Keep the egg white separately for whipping.
  2. Season the mixture with salt, black pepper, and nutmeg, add grated cheese and mix until smooth.
  3. Grease 6 ramekin molds with butter and breadcrumbs or breadcrumbs, set the oven to 180 degrees.
  4. Whip the egg whites to stiff peaks and carefully and slowly fold them into the soufflé batter.
  5. Pour the finished souffle dough into the molds so that the dough remains about 0.5 cm below the edge of the mold.
  6. Place the soufflé molds in the oven and bake for about 20-25 minutes until the surface of the soufflé is browned and the soufflé has risen nicely.
  7. Check with a toothpick whether the soufflé is ready, the toothpick must remain clean or almost clean.
    Serve immediately
    Ready!!

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