Recipes from France

Well, today after a late night at the Féte de Village, our 3 day village annual party,when I feel  all danced up; I am sending you a local dish given to me with lots of love from Mme. Marcelle Jamme. The translation of “Ragout d’Escoubilles” is Odds and Ends stew. Before I give you the recipe I will tell you a bit about Mme. Jamme.

You can’t say that Mme. Jamme is the oldest of us all in Nizas, as this title is held by Mme. Thalick. I think she ranks number 3 in age after her husband who is the oldest man in Nizas. Marcelle and Mmme Jamme are the oldest couple. I don’t believe I have seen a fete in the village where I didn’t see them dancing the night away.

Marcelle is the aunt of Hugette and Josette sisters, both born, married and still living in Nizas. Of the 2 Hugette leaves on her own as she never married and Josette lives with her husband and 1 of her 2 daughters Christine and her grand daughter Aureli. How many generations does that make? As it is summer time, though you would not believe it by looking outside the window, quite a few of the children and their families (those that left the village to seek fame and fortune elsewhere) are back for the holidays. Christine’s sister Chantalle who is a teacher in Lyon and her husband are back for a visit. So, Marcelle Jamme is surrounded by her family at the moment. Still, she found the time and with great pride has written down this easy but tasty any weather dish.

RAGOUT D’ESCOUBILLES

• Half a large chicken or whole small chicken - cut into serving pieces
• Veal - for stew
• 1 small onion or echalottes - minced
• 3 carrots, sliced
• 1 cup green olives
• 1 cup mushrooms
• Celery, the preference the heart of celery which is whiter and tastier
• Small new potatoes
• 1-2 tea spoons, white wine

In a heavy pan, heat oil and brown over medium-high heat; add onion and continue cooking till onion change color. Stirring constantly add carrots, olives, and mushrooms. Add the wine, seasonings and celery heart. Add enough water to cover Simmer covered 45 minutes or until chicken is done. To get a thicker stew, add potatoes and cook for 15 more minutes.

Best to leave this stew aside for 24 hours and reheat the next day. Enjoy this dish with all members of the family.

FILETS DE MERLANS AUX POIREAUX (quantities are for a lovers meal)

This wonderful fish dish is a gift from Therese Molina. born in Nizas, Married to a Nizas man and is a grand mother. Her daughter Ginette is a great cook herself, lives not too far from her parents’ home in Nizas, and is a frequent visitor for lunch. Therese has passed this recipe dish to me as a lovers - get your man dish. Is this supposed to be a hint?

My good neighbors feel sorry for me. I am the only woman they have met that does not know how to cook. There must be numerous other women out there that eat out of the frozen division of the supermarket. But, not in Nizas. Cooking here is a pastime, a hobby and a duty. Well, at least I get to eat well, as I make sure that I get invited to lots of homes.

FILETS DE MERLANS AUX POIREAUX

• 2 Fillets of white fish covered in flour to which you have added some salt
• 2 leeks, white part only, cut up in fairly fine pieces
• 1 container of heavy fresh cream

Fry the fillets of fish in a heavy skillet which you have covered with some butter and fine oil. Do not over cook. Remove fish from pan and set aside.

Cook leek in the pan in medium heat till it gets light gold in color and transparent in appearance.

Return fish to pan and lay on the bed of leeks, add fresh cream and continue cooking on very slow heat for 3-5 minutes. Do not let the cream reach a boiling point as it will curdle.

Bon Appetit. (and

ALOUTTES SANS TETES Translation: Headless Larks

Favorite dish at the Chabert family in Nizas. Marie-Claire said to me the other day when she wrote this recipe ” Whenever I don’t know what to cook, I get out the veal cutlets and hey-hop! I get this dish in a jiffy. Well, to me it did not sound like a fast food type of dish. And, trust me! it does not taste like fast food either.

ALOUTTES SANS TETES

• 4 veal cutlets
• Favorite stuffing
• 4 - diced carrots
• 1 cupful, celery leaves - cut up
• 1 stem of celery - chopped
• 1 large mild onion - finely sliced
• 2 large spoons tomato paste
• 1/2 cup white wine
• 1 cup of mushrooms
• 1/2 cup of diced pickles - yes! pickles.
• salt and pepper to taste

Spread each veal cutlet and add some of your favorite stuffing, or for lack of stuffing, you can insert some minced meat in the centre of each cutlet. Fold the cutlet and tie with string.

Brown the paupiettes (stuffed veal) on all sides in a large heavy pot to which some butter and oil have been added.

Once the paupiettes are a nicely golden color, add: celery leaves, celery stalk, carottes and onion continue on low heat till all is nicely colored and the smell of cooking impregnates your kitchen.

Add tomato paste, wine, salt and pepper to taste and top it all with enough water to cover the meat.

Cook for 1/2 hour.

At the end of the cooking, let this dish to cool down till you can put the liquid sauce with the vegetables thru a food processor or blender to get a nice puree.

Return the sauce to the cooking pot, add mushrooms, chopped pickles and continue cooking slowly for another hour.

A GREAT BOTTTLE OF RED WINE WILL COMPLETE THIS DISH. enjoy!