foodie fiction end – audio<\/a><\/p>\n <\/p>\n
Here are a few of Kate and Dianne’s recommendations.<\/p>\n
<\/p>\n
“Pomegranate Soup” by Marsha Mehran (about Iranian sisters opening a\u00a0Persian cafe in a small Irish town)<\/p>\n
“Like water for chocolate: A novel in monthly installments with recipes,\u00a0romances and home remedies” Laura Esquivel<\/p>\n
Corinna Chapman mysteries by Kerry Greenwood (in the series are “Devil’s\u00a0Food”, “Heavenly pleasures”, “Earthly Delights” & “Cooking the books”).<\/p>\n
Anthony Capella’s “The food of love”<\/p>\n
The ‘Bruno Chief of Police’ series, set in Perigord, by Martin Walker<\/p>\n
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.<\/p>\n
<\/p>\n
<\/p>\n
RECIPE – LES GALETTES DE MO \u00a0aka Monique’s version of a Breton buckwheat crepe<\/strong><\/span><\/p>\nMonique came to the studio with her heavy black crepe pan, very impressive both as a cooking tool and as a weapon. \u00a0So we tried to ask nice questions only…<\/p>\n
<\/strong>
\n2 cups milk + 2 eggs well beaten + 3 Tsp oil [Monique likes sesame oil]<\/p>\n+ 1 cup buckwheat + 1 tsp salt<\/p>\n
Mix in a glass pouring jar and let it stand overnight at room temperature (in summertime, put the eggs at the end)
\nAt 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.
\nHeat 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!)
\nHold 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
\nPut it down on the burner, spread delicately the batter using the metal long flat spatula, so that you have a regular coverage all over
\nCover 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
\nJerk 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.
\nAdd the filling of your choice, cover again for another minute
\nFold into two, or right\/left sides over middle
\nServe right away very hot
\nIdeal accompaniments: grated carrots with raisins and walnuts, grated beets with crushed garlic and fresh minced parsley, and fresh lettuces<\/p>\n
Drinks = dry white wine, dry apple cider, bancha or Kukicha tea<\/p>\n
MIAM-MIAM! THE BEST BRUNCH…EVER!<\/p>\n
<\/p>\n
MONIQUE’S COOKBOOK RECOMMENDATIONS<\/strong><\/span><\/p>\n <\/p>\n
Sally Fallon, Nourishing traditions<\/p>\n
Jean Conil and Fay Franklin, The Flavours of France<\/p>\n
Paul Bocuse, French Home Cooking<\/p>\n
and apparently the title is not true, but the recipes are good:<\/p>\n
French Women don’t Get fat<\/p>\n
<\/p>\n
love and chocolate crepes, sister T<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
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. \u00a0For a weekly dose of Monique, do tune in to French Connection\u00a0on […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[33],"tags":[46,120],"class_list":["post-3462","post","type-post","status-publish","format-standard","hentry","category-radio-show-posts","tag-buckwheat","tag-crepe"],"_links":{"self":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/3462","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3462"}],"version-history":[{"count":14,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/3462\/revisions"}],"predecessor-version":[{"id":3464,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/3462\/revisions\/3464"}],"wp:attachment":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3462"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3462"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3462"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}