We are celebrating the birthday of all queens today, especially kitchen queens!
And Kate Crisp and Dianne Canibou recommend fabulous foodie fiction, and one of bayfm’s newest presenters, Monique Lavail, takes us on a (far too short) tour of the French speaking world. For a weekly dose of Monique, do tune in to French Connection on Thursdays at midday on bayfm.
FOODIE FICTION
Love, crime, politics, it’s all better with a few mouthwatering meals and the odd recipe. Take your ears to the Mullumbimby library with Kate and Diane.
Here are a few of Kate and Dianne’s recommendations.
“Pomegranate Soup” by Marsha Mehran (about Iranian sisters opening a Persian cafe in a small Irish town)
“Like water for chocolate: A novel in monthly installments with recipes, romances and home remedies” Laura Esquivel
Corinna Chapman mysteries by Kerry Greenwood (in the series are “Devil’s Food”, “Heavenly pleasures”, “Earthly Delights” & “Cooking the books”).
Anthony Capella’s “The food of love”
The ‘Bruno Chief of Police’ series, set in Perigord, by Martin Walker
and I really like the Donna Leon series, with Commissario Brunetti – one of the most realistic depictions of Italian society and its many problems, in spite of the wonderful Venetian setting.
RECIPE – LES GALETTES DE MO aka Monique’s version of a Breton buckwheat crepe
Monique came to the studio with her heavy black crepe pan, very impressive both as a cooking tool and as a weapon. So we tried to ask nice questions only…
2 cups milk + 2 eggs well beaten + 3 Tsp oil [Monique likes sesame oil]
+ 1 cup buckwheat + 1 tsp salt
Mix in a glass pouring jar and let it stand overnight at room temperature (in summertime, put the eggs at the end)
At hand: coconut oil, spatula, good grip glove, whip to whip the batter in between making crepes + any fillings you’d like. My favourites: goat cheese, poached eggs, fines herbs, natural chestnut puree, simmered drained puree fresh spinach, sauteed mushrooms in freshly ground nutmeg, full milk yogurt with fresh compote of fresh fruit no sugar added.
Heat flat crepe pan (test the “perfect” temperature sprinkling cold water in the pan from the tips of your fingers – if it goes “pshshhh…”, it’s ready!)
Hold tight your pan up, and pour the batter gently till it covers THINLY the whole pan. Any extra, you drip back in your jar and whip it thoroughly before the next crepe
Put it down on the burner, spread delicately the batter using the metal long flat spatula, so that you have a regular coverage all over
Cover with a light lid with “void” inside (I like using the lid of the wok) for about 1 minute, depending how strong your burner is.Gently detach the crepe from the pan, edging all around, and gently under the crepe crosswise
Jerk it to make sure the bottom is well detached. Slide your spatula underneath in the middle, and turn over briskly. It should be the colour of a dark toast, looking light and crispy. Flatten it with a flat metallic spatula. Cover this side again with your lid for 1 minute.
Add the filling of your choice, cover again for another minute
Fold into two, or right/left sides over middle
Serve right away very hot
Ideal accompaniments: grated carrots with raisins and walnuts, grated beets with crushed garlic and fresh minced parsley, and fresh lettuces
Drinks = dry white wine, dry apple cider, bancha or Kukicha tea
MIAM-MIAM! THE BEST BRUNCH…EVER!
MONIQUE’S COOKBOOK RECOMMENDATIONS
Sally Fallon, Nourishing traditions
Jean Conil and Fay Franklin, The Flavours of France
Paul Bocuse, French Home Cooking
and apparently the title is not true, but the recipes are good:
French Women don’t Get fat
love and chocolate crepes, sister T