COOKING IN PARIS :: PISSALADIERE | Valentina Duracinsky: COOKING IN PARIS :: PISSALADIERE

May 12, 2014

COOKING IN PARIS :: PISSALADIERE


C Paris 2

Why hello there! I am excited. Truly. I have been waiting for this moment for the past three weeks. I always get genius ideas in the most mundane moments. I got this one in class. Right before finals, no less. I needed to focus all my attention on the school work I had been neglecting all semester; it was hard. Thank god finals are over and I'm able to dive head first into this project. Here it is, finally, my genius idea – the new series on the blog called Cooking in Paris. What you'll find in this series is everything and anything about traditional French cuisine. I'll be cooking a lot more than I usually do. I will post not only typical French recipes but also the "normal" meals I have seen time and time again during the last ten years. I've gone to so many friends' houses for dinner, and there are little things that maybe wouldn't be included in French cookbooks because they're not particularly fancy or don't seem French enough to share. I'll share it all. Expect a lot.

C Paris 3 C Paris 1

My dad has a lot of cookbooks – though sadly he rarely cooks anymore – and most of them are Italian. We used to make pizza when I was just a kid. There are videos of me as a six-year-old putting mushrooms on a homemade pizza. I didn't know it yet, but a few years later I would grow tired of cooking and may have been slightly influenced by Gilmore Girls into eating pop tarts and fooled into believing I had their magical metabolism. And then a few years after that, I'd fall in love with cooking again! I love looking up recipes. My pinterest boards are full of recipes I'm dying to try. I also just have so much love for food and everything that can be done. I also want to be healthy. I'm not vegan, gluten-free, or on any specific diet but I am always exploring what the right portions are and what makes my body happy. I am most definitely a dessert person so I'm trying to incorporate everything I love into – what I'd like to be – a very healthy lifestyle.

Gougere 1

Gougères

Makes 20 (54 kcal each)

125ml water
50g salted butter
75g plain flour
2 eggs
75g gruyère
dash of nutmeg
pinch of salt & pepper

Pre-heat your oven to 180°C. 

In a medium saucepan, bring water and butter to a boil then add the flour while stirring quickly. Take off the heat. Add the eggs to the batter which is pretty thick. Add them slowly, one by one. Stir, stir, stir... Now your batter should be smooth and you can add the cheese. Don't forget to season it. 

Use a pastry bag to pipe out small pretty mounds onto a baking try lined with parchment paper, or spoon and shape them like I did if you're too lazy to put the batter in a pastry bag. You know, like I was. Leave some space in between each one. I made mine quite big to be honest. Maybe I made 15 in all. Again, if you're not too lazy, glaze each one with the egg yolk and sprinkle with cheese and rosemary. Now bake for 20 to 25 minutes (try to not open the oven door before then!) and serve while they're nice and warm. 

Gougere 1-2 Gougere 3 Pissaladiere 1

Pissaladière

Serves 6 (225 calories per portion)

bread dough*
3 tbsp olive oil
5 red onions
3 garlic cloves
1 tomato
anchovies to taste
many black olives (Nyons, pitted and halved preferably)
thyme
salt & pepper to taste

This Pissaladière came out so delicious and amazing, even the morning after. What it is is an Onion, Anchovy, and Black Olive Tart. I love it because you can adjust it to your liking. Me? Not a big anchovy person. I added a few bits of anchovy, probably three in all. However I love caramelized onions and olives so I went overboard on those.

Preheat the oven to 230˚C.

After you've stopped crying from cutting those five onions, heat oil over medium-low heat in one gigantic skillet. Add the onions, thyme and garlic. Cover for about 20 minutes, stirring from time to time. After about 15 minutes, add the tomato. 

Sprinkle some flour over your kitchen surface and roll out the dough into a rectangle. The recipe said 28 x 35 cm but I don't keep a ruler in the kitchen so I said, eh this looks about right. It all worked out just fine. Transfer the dough to a baking sheet and cover it for 15 minutes. Don't forget to cover it! I did. Oops... Then, spread the onion mixture that smells so heavenly over the bread dough. Don't leave edges, cover the whole damn thing, it's gonna be amazing. Arrange the anchovies (if you choose to add them) and sprinkle the black olives on top. Put all that deliciousness in the oven and wait 15-20 minutes, until the crust is nice and crispy. Serve warm. Eat the rest in the morning... because just like pizza, it's really delicious cold the next morning.

* I used the basic bread dough from Bistro Cooking by Patricia Wells. I recommend you look up "basic bread dough" online as it is a very basic recipe and easy to find. I looked online as well, and they are all very similar to the recipe I followed. I went with the one I had on hand. I do recommend not forgetting to add a teaspoon of salt. Mine could have used a bit more salt. 

Pissaladiere 2 Pissaladiere 3 Pissaladiere 4
Creme

Crème de marrons + crème fraîche

Serves one :: 95 calories

1 tbsp crème fraîche
2/3 tbsp crème de marrons

I don't know if we invented this but when we just arrived in France, this was our dessert of choice. It couldn't be more simple. Two ingredients. No real measuring – what I wanted to show above is that I think it's better if you add a tiny bit less crème de marrons than you do crème fraîche. But maybe you want it sweeter, so go ahead and do the same amount of each! Whatever tastes better. These are two fatty-sugary ingredients so I wouldn't serve more than a tablespoon of each per person. That makes it a good, guilt-free dessert in my book.

Creme 2 Creme 3

16 comments:

Kamilė said...

Your posts are always so inspiring! Even when you write about food - it feels cool to read it. I can't wait for the next posts!:)

Hugs
Kamile

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Filipa Moreira said...

Amazing post!!!

xoxo

http://estilohedonico.blogspot.pt/

Filipa Moreira said...

Amazing post!!!

xoxo

http://estilohedonico.blogspot.pt/

Rougeuse said...

This all looks just too delicious! x

www.rougeuse.com

Anonymous said...

love your blog so much :)

Laura Larghetti said...

Amazing post and pics!
www.agoprime.it

Mira Shpak said...

Love your style!
http://starlingdays.blogspot.com
Instagram: mira_shpak
Twitter: @ShpakMira

Michelle LL said...

You look beautiful in your photos, Love this recipe, want to try it. Kisses xx

Jeanne said...

So yummy! Pissaladiere tastes so good!
XO
Jeanne
http://fashionmusingsdiary.blogspot.fr

Gina Michele said...

Looks delicious and your pics are beautiful!

Gina Michele

Gina Michele

Alissa said...

MMMMmMM! This looks delicious!

Nicole Aguinaldo said...

You are so pretty and the food looks really yummy! :).

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Istvanffy Emma said...

such a great post! I've just found your blog and I love it! :)
Emma xx
http://iemmafashion.com/

Anthea Lau said...

ahh super sweet recipe there - definitely need to bake some good old puff pastry during the weekend! and your photos are simply stunning!

Check out my latest posts on the Blog :)
AL xx
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