Francophiles rejoice! Excuses to throw on a beret and eat delicious Provencal cuisine abound this weekend. Beauty and the Beast opens at the Muni July 13 (running through July 22). The Tour de France cycling race is just past the halfway point and Bastille Day (the French holiday commemorating the storming of the notorious Bastille prison in 1789) is Saturday, July 14. To help you celebrate I've put together some recipes equally perfect for a Disney-themed theater picnic, a casual Tour watch party or a lazy Sunday at home.
No French-themed fete would be complete without a proper baguette, and Springfield is lucky to have its own authentic French bakery. Incredibly Delicious offers world-class breads, croissants, macarons and a range of classic pastries and sandwiches perfect for stashing in a picnic basket. Check out its website for Bastille Day specials and online ordering.
Mushroom Paté
"Try the gray stuff – it's delicious!"
1 tablespoon each butter and olive oil
1 pound mushrooms, either button, crimini, oyster, shiitake or a mix, washed and sliced
1 shallot, minced
2-3 cloves garlic, minced
¼ cup dry wine
1 teaspoon porcini mushroom powder, optional
1 teaspoon fresh thyme
1 tablespoon fresh parsley
1-2 teaspoons lemon juice
4 ounces cream cheese
Salt and black pepper to taste
Heat the butter and olive oil in a skillet until sizzling hot. Add the mushrooms and a pinch of salt, working in batches, if necessary, so as not to overcrowd the pan, and sauté until golden brown. Add the minced garlic and shallot and saute until softened and fragrant but not brown. Deglaze the pan with the white wine, cooking until the liquid has evaporated. Allow the mixture to cool slightly then transfer to a food processor along with the porcini powder. Process until the mushrooms are finely chopped, then add the herbs, lemon juice and cream cheese. Blend until the mixture is smooth and homogenous. Adjust seasoning and pack into a jar or crock. Refrigerate until thoroughly chilled. Serve with sliced baguette and fresh cut vegetables.
Crustless Onion Quiche
Adapted from At Home in Provence, by Patricia Wells
Not quite a "cheese soufflé," this savory onion quiche is classic French country fare.
2 tablespoons soft butter, divided
1 pound peeled onions, sliced thin
1 tablespoon fresh thyme leaves
Salt, pepper and freshly grated nutmeg to taste
4 ounces grated gruyere or white cheddar
½ cup half and half
Anchovies and pitted black olives to garnish, optional
Preheat the oven to 400 degrees. Use half the butter to generously butter a round 10-inch baking dish.
Combine the remaining butter, onions, thyme, salt, pepper and nutmeg in a large skillet. Cover and cook over medium heat, stirring occasionally, until the onions are soft but not browned, about 10 minutes. Taste for seasoning and set aside.
Whisk together the eggs and half and half. Transfer the onion mixture to the buttered dish and sprinkle the cheese over the top. Pour the egg mixture over the onions and season with an additional grating of black pepper and nutmeg. If using, arrange the anchovies and olives in pinwheel fashion over the top. Place the dish in the oven and bake until the custard is set and the top is deep golden brown. Check for doneness by inserting the tip of a knife into the center of the quiche – if the knife comes out clean the quiche is done. Be careful not to underbake or the quiche will be mushy. Let cool to room temperature before cutting into wedges.
Cherry Tomato and Green Bean Salad
1 tablespoon sherry vinegar
3 tablespoons extra virgin olive oil
1 teaspoon whole grain or Dijon mustard
1 shallot, minced
Salt and pepper, to taste
1 pound tender young green beans, trimmed
1 pint cherry tomatoes, halved
¼ cup chopped parsley or basil
Combine the vinegar, olive oil, mustard, shallot and a pinch of salt in a jar with a lid and shake well.
Bring a pot of salted water to a boil and have an ice bath ready. Blanch the green beans in the boiling water for about 2-3 minutes depending on size, then drain and plunge them immediately into the ice bath to stop them from cooking further. Drain the beans and wrap them in a kitchen towel to dry. To serve, arrange the beans in a shallow dish and scatter the halved tomatoes over the top. Just before serving, drizzle with the vinaigrette and scatter the chopped herbs over the top.
Enchanted Strawberry Rose Galettes
One recipe for basic pie crust (https://www.illinoistimes.com/springfield/pate-brisee/Content?oid=11453799)
5 cups sliced strawberries
½ cup sugar, to taste depending on the sweetness of the berries
2 tablespoons cornstarch
1 teaspoon lemon zest
1 tablespoon rose water
A pinch of salt
1 egg, beaten well
Coarse sugar
Preheat the oven to 425 degrees.
Combine the strawberries, sugar, cornstarch, pinch of salt, rosewater and lemon zest in a mixing bowl and set aside.
Working on a floured surface, divide the dough into eight portions and roll each piece into a ball. Roll out a ball into a 6 ½-inch circle and place on a parchment-lined baking tray. Place a generous half cup of the strawberry mixture into the center of the dough circle, leaving a one-inch border around the edge. Fold the border up around the mound of fruit in a pleated fashion. Repeat with the remaining dough balls and strawberry filling. Brush the tops of the tarts with the beaten egg and sprinkle with coarse sugar. Bake for 25 to 30 minutes, until the crust is golden and the fruit mixture is bubbling. Remove from the oven and let cool completely before serving.
