let’s make a traditional French dinner & dessert

Описание: Recipes below!

When Lev showed me his great grandmother’s cookbook, I was immediately enchanted by all the recipes as I used to study food history in college, so seeing what Lev’s grew up making in Bretagne completely fascinates me.

This book “La Veritable Cuisine de Famille par Tante Marie” was originally published in 1925, Lev’s is the 1959 edition, and it has over 1000 recipes that are “tres simples, economiques, indignant les quantites,” and it has also has 500 menus, which is what I used for this meal! It breaks down the menus by month, based on what is seasonally available, so I chose one of the May menus, which includes cooked artichokes with Lev’s mayo recipe, cotelettes de port frais with a roux sauce and cooked red cabbage, a potato dauphinoise, and to finish, a rhubarb frangipane tart.

Artichoke - cut off stem to one inch, cut off top 1/3, add water till they float, bring to boil, lower heat to medium boil, cover with lid and boil for 30 -45 minutes or until knife can be inserted easily into stem. Drain and cool completely. Cut in half, add herbs de provence, salt, and olive oil. Serve with mayo.

Potato Dauphinoise - Peel potatoes and slice or use apple corer (I’ve linked mine in my Amazon), add to dish, add cream to cover, couple cubes of butter, salt, pepper, herbs de provence, a good grating of comte or gruyere cheese, 2 cloves of diced garlic, then bake at 200C for about 45 minutes - 1 hour till golden brown and knife can be easily inserted into potatoes.

Pork - egg and flour your pork chop, then cook in a generous amount of oil and butter on medium-high heat for about 6 minutes on each side till golden brown, then lower heat to low/medium till pork is cooked through(internal temp should be at least 63C/145F) Remove from pan, add a bit of butter, then add chopped onion, garlic and half of a red cabbage, cook over medium till cabbage is reduced - about 10 minutes. Remove from pan. Then add a tablespoon of butter, then a tbsp of flour, and whisk to cook, then add a good glue of white wine to deglaze, then add chicken stock till you have a good consistency, shouldn’t be too runny or too thick.

Let me know if you’d like the rhubarb tart recipe!

If you click the link in my bio, I have linked my oven that I use, and I also have my LTK page where I link similar vintage plates, bowls, and aprons that I have. I also have my Amazon page, where l list many tools that I use in the video like my apple corer, pans, scales, tools, favorite baking books, etc.