Definitely craving more french cuisine after visiting Canada last week, and then Steamed Clams With Chickpeas and Green Garlic recipe caught my eye. And then I realized that I have bunch wild garlic growing all over my property…
So the line up for this menu is the following:
Some cooking notes for myself:
- whenever I make clams, recipes always indicate less time than they need to be cooked for. They end up looking perfect but usually come out a little chewy, and I always think they will continue cooking a bit after the flame is off but they are not, so taste for doneness next time.
- Mayo for the artichokes comes out a little thick for drizzling, so I need to either make it a bit runny by adding more oil or toss the salad with a bit of lemon juice and oil.
- For the quiche – I would do 1.5 portion of goat cheese next time for its flavor to stand out more.
- Napoleon – is whole other animal and needs 2 days of cooking not to overwhelm a chef. Make pastry cream 2 days before, and dough – 1 day. Would also separate dough into 2 rectangular layers and then cut each in half after baking, or even 4 layers are so much faster than baking 12. And not forget about scraps for crumbs, so may be a little layer has to be baked just for that. Pastry cream needs non-stick pot.
Quiche was so much better next day with Ratatouille for ideal lunch… And this Ratatouille recipe is so simple, I didn’t expect to come out so flavorful – it’s a definite keeper..
I loooove artichokes but someone needs to remind me next time how I hate cleaning them. They worth it nevertheless, because this salad is like crack… and glad I still had preserved lemons in my fridge for the mayo…
So for the clams – favorite part was the sauce and grilled bread (dah..). I am not a tarragon fan but its mixture with dill just worked, the sauce was rich and flavorful, and adding chickpeas makes this dish a complete meal, and don’t forget the bread.
I had some Albariño on hand, which is rich, lively and full-bodied with intense aromas of lemon zest and apples and nectarines.
I am thinking french varietal would work even better:
- Champagne White sparkling
- Meursault White
- Bâtard-montrachet White
My father turned 70 last weekend. That, and I grew up with my grandmother making napoleon for every major holiday and family celebration. I still have her old recipe handbook with 7 variations of the napoleon which by today’s standards is not a big deal. But back then, in Ukraine, we didn’t even have parchment paper, so she lined her pans with newspapers. Hopefully they used healthier ink for print then… Bottom line, I remember napoleon being an ultimate type of dessert so if this wasn’t the occasion to make it, when?!
Result – I will try other recipes but I will be saving this one to make it again.
My parents were pleased..
or anything from this artist/ album