Cabbage and Foie Gras BundlesPer Nana~
This week's recipe for cabbage and foie gras bundles was a bit of a challenge.
Knowing I would not find the proper ingredients I considered skipping it
altogether, but then I decided it was more important to learn a new technique.
I knew that foie gras was out of the question but cabbage ? Wegmans had no
Savoy or regular cabbage except this cute mini cabbage, which incidentally
worked perfectly, size wise. I paired that with a foie gras mousse.
The recipe is simple and I served it at Happy Hour. Life is good.....
I am sure with real foie gras it would be amazing.
I finished off the last of my stash of terrines from the Loire Valley,
recalling wonderful memories in lieu of the cost prohibitive foie gras.
This one had my curiosity piqued because it seemed like such an unusual pairing.
Once I started assembling the little bundles I could not help but think that
rice should have been added into the bundle. It seemed familiar and yet I
could not place the recipe I was thinking of. I Googled and found that I
ironically just enjoyed my first "Galumpkis" or stuffed cabbage roll in
December while eating dinner in a NY City Deli across the street from
where we were visiting Dorie on her book tour. Yes, there was a
cabbage roll connection and Dorie was involved in both parts :)
Regardless of any preconceptions, the aroma was wonderful as these steamed.
My husband and I were surprised by how tasty they were, though we did
agree that a bit of rice would have been a nice addition for us since would
have preferred them more as a main dish than hors d'oeuvre.
Honey Spiced Madeleines
I have never made Madeleines before and the process was simple, but
while going over recipes for future weeks, I realized that next week for
"Baking Chez Moi" we will be making the lemon flavored Madeleines.
Doesn't really matter, Jim and I thought these were terrific.
I have not made Madeleines in quite some time and evidently I am
now making up for it. They are a fun cookie/cake and getting the pans
out to do this week's recipe and prepare for the lemon version next
Tuesday reminded me that I really should make them more frequently.
From my memory I had recalled prepping the pans to be a bit of a fussy step.
I am not sure that I haven't simply encountered more challenging recipes in
recent days or what, but it didn't strike me as a big deal at all this time around.
My husband liked the honey spice flavoring and they were certainly
delicious, but I find that I am partial to the usual lemon flavored ones
I have made before. So I am very much looking forward to this
coming week and trying the recipe from "Baking Chez Moi".
And my husband is looking forward to more Madeleines....
Happy French Friday ~