Palmiers (Elephant Ears)

Often times (at least in my mind), the intricacies of French pastry-making sends a chill of terror down my spine.  Though it has been highlighted that the French are sometimes known for simplicity, the fact of the matter is that more times than not they follow as difficult a road as a culture can take.  This is especially the case with most French desserts.  So, as this month's journey sent me on the road to Paris, I found myself with extreme anxiety over the dessert aspect of our menu.  After all, I love desserts.  I love French desserts.  But, the pressure imposed on myself because of these truths would mean that nothing less than perfection would do.

So, I decided to try a little treat that I have eaten many times before.  Palmiers.  Sometimes called "elephant ears" or "palm leaves," when in a baker's window they look like a million bucks, shimmering with carmelization and glimmers of sucrotic bliss.  They are one of my favorites!  Not too sweet.  Not too savory.  Somewhere in the blissful world between.  A perfect ending to a heavy meal.  The perfect pick-me-up during an afternoon slump.  What I mean to say is that they are an all-purpose dessert; good for any season, any company, or any reason.

In trusting the "Barefoot Contessa" (despite the fact that she's not French), I felt that she would pave the way a little more easily than some of her predecessors.  And, truly, she did.  Though her recipe doesn't call for one to make their own pastry dough (thank heavens for Pepperidge Farm and the frozen section of the grocery store!), it is in all other ways authentic.  And, though I earlier jumped to the idea that the French were masochists when it came to the complexity of their desserts, I was again nicely surprised to learn that they are, sometimes, simplistic...even with their pastries.

So, it was a surprisingly easy month devoted to a typically difficult nation.  And, though it seems like the perfect time to insert another "Viva la France," perhaps it would be more fitting to say "Viva Simplicité!"

Ingredients:

• 2 cups granulated sugar
• 1/8 teaspoon kosher salt
• 2 sheets puff pastry, defrosted (recommended: Pepperidge Farm)

Instructions:

1. Preheat the oven to 450 degrees F.
2. Combine the sugar and kosher salt. Pour 1 cup of the sugar/salt mixture on a flat surface such as wooden board or marble. Unfold each sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar.
3. With a rolling pin, roll the dough until it's 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a book. You will have 6 layers.
4. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper.
5. Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture, and continue as above. (There will be quite a bit of sugar left over on the board.) Slice and arrange on baking sheets lined with parchment.
6. Bake the cookies for 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.

(This original recipe came from "Barefoot in Paris" by Ina Garten.)

Filet of Beef Au Poivre (Pepper Encrusted Beef) with Potatoes Dauphinois

Many of those who are near and dear to my heart tend to be "meat and potatoes" kind of people.  I, personally, get bored with this assessment of dietary structure; however, thanks to the glorious fare of the French, I found my way out of our typical mealtime rut.  Though succulent and tasty, filet of beef au poivre is only problematic in that it requires an atypical weekday meat selection - filet mignon.  Of course, since our food excursion of the month took us to France, it was only fitting to make an exception. 

Regarding the preparation of the meat, it was surprisingly simple.  I felt like a much younger version of myself could have pulled it off with just as much ease as did my older, more domestic self.  Despite the grandoisity of France, as a country - full of Baroque art and Gothic architecture - and the multi-faceted complexity of French cooking, the French have their moments of surprise in which minimalism and simplicity are revered more than anything else.  This would be one such example.  The same could also be said for the potatoes dauphinois.  Slice, boil and bake.  Nothing more. 

Fit for a king (or a Dauphin), this was one meal that delighted all in our household.  A meal meant to be repeated, time and time again.  And, for that I say....viva la France!

Filet of Beef Au Poivre
Ingredients:

• 6 filets mignon, cut 1 1/4 inches thick
• Kosher salt
• 2 Tbsp. coarsely ground black pepper
• 3 1/2 Tbsp. unsalted butter, divided
• 1 1/2 Tbsp. olive oil
• 3/4 cup chopped shallots (3 to 4 shallots)
• 1 cup beef broth
• 1/2 cup cognac or brandy

Instructions:

1. Place the filets on a board and pat them dry with paper towels.  Sprinkle filets with salt and then press the black pepper evenly on both sides.  Allow to rest room temperature for 15 minutes.
2. Heat 1 1/2 Tbsp. of butter and oil in a large saute pan over medium-high heat until the butter almost smokes.  Places the steaks in the pan and lower the heat to medium.
3. Saute steaks for 4 minutes on one side and then 3 minutes on the other side, for medium rare.  Remove the steaks to a serving platter and cover tightly with aluminum foil.
4. Meanwhile, pour all but 1 Tbsp. of fat from the saute pan.  Add the shallots and cook over medium heat for 2 minutes. 
5. Add the beef broth and cook over high heat for 4 to 6 minutes, until reduced by half, scraping the brown bits from the bottom of the pan.
6. Add the Cognac and cook for 2 more minutes.  Off the heat and swirl the remaining 2 Tbsp. of butter and 1/2 tsp. of salt.  Serve steaks hot with the sauce poured on top.

Potatoes Dauphinois
Ingredients:

• 2 1/4 lbs. potatoes
• 3 2/3 cups milk
• pinch of freshly grated nutmeg
• 1 bay leaf
• 1-2 Tbsp. butter
• 2 or 3 garlic cloves, finely chopped
• 3-4 Tbsp. creme fraiche or whipping cream (optional)

Instructions:

1. Preheat the oven to 350 degrees.  Cut the potatoes in half and then into fairly thin slices.
2. Put the potatoes in a large saucepan and pour over the milk, adding more to cover if needed.  Add the salt, pepper, nutmeg and bay leaf.  Bring slowly to a boil over medium heat and simmer for about 15 minutes, until the potatoes just start to soften but are not completely cooked, and the milk has thickened.
3. Generously butter an oval gratin dish or 8 cup shallow baking dish.  Sprinkle with garlic over the base.
4. Using a slotted spoon, transfer the potatoes to the baking dish.  Season the milk to taste, then pour enough of the milk to come just to the surface of the potatoes but not to over then.  Spoon a layer of cream over the top or add more of the thickened milk to cover.
5. Bake the potatoes in the oven for about an hour, until the milk is absorbed and the topping has turned a deep golden brown.

(The original recipe for Filet of Beef Au Poivre came from "Barefoot in Paris" by Ina Garten.  The original recipe for Potatoes Dauphinois came from "Around the World in 450 Recipes" by Sarah Ainley.)

France

Capital City - Paris
Currency - Euro
Population - 65,447,374 (January 2010 estimate)
National Language - French
Religion - France is secular nation wherein freedom of religion is protected by their constitution.  However, polls show that it is estimated that 65% of the nation consider themselves Roman Catholics while 24% consider themselves agnostic or atheist.  The remaining minorities of Muslims, Protestant Christians and Jews rank 6%, 2% and 1% respectively.  Certain religions such as Scientology and the Unification Church are considered by the French to be cults, and therefore, do not hold the same status as other religions.
Type of Government - Unitary Semi-Presidential Republic
Leaders - Nicholas Sarkozy (President); Francois Fillon (Prime Minister)
Country's Motto - "Liberté, Égalité, Fraternité" which means "Liberty, Equality, Fraternity."

Geographical Highlights - The Metropolitan part of the French Republic is the largest country in Western Europe. It is bordered by the Atlantic Ocean to the west, the English Channel to the northwest, Belgium and Luxembourg to the northeast, Germany, Switzerland and Italy to the east, Monaco to the southeast, and The Meditteranean Sea, Spain and Andorra to the south.  France also has many territories in various parts of the world including North America, the Caribbean, South America, the Southern Indian Ocean, the Pacific Ocean and Antarctica.  The European portion of the French Republic is made up of a varied landscape.  Mountainous regions, such as the Pyrenees near the border of Spain, the Alps near the Italian and Swiss border, and the Vosges mountains overlooking the Rhine Valley, create jagged formations in the countryside.  Brittany and Normandy form a scenic hill region, to the north; and fertile lowlands cover much of the remaining northern area of France, including the portion encompassing Paris.  Other major lowland areas include the Aquitanian Basin in the southwest and the Rhone-Saone Valley and Mediterranean lowlands in the southeast.

History - Once known as Gaul, France was initially inhabited by Celtic tribesman.  In the 1st century B.C., it was conquered by Rome and ruled by the Roman Empire until the 5th century A.D.  During its time of Roman rule, the Gauls adopted Latin speech, from which evolved the French language.  By 486, the Frankish Kingdom (as it was then known) was independently ruled by a Christian king, Clovis.  Following many years of similar Frankish rulers, Charlemagne, king sing 768, became emperor of the Romans in 800 A.D.  His powerful empire came to encompass the region between central Italy north to Denmark and eastern Germany west to the Atlantic Ocean.  However, by 843, this empire was divided into three parts: East Francia, Middle Francia and West Francia.  West Francia included the boundaries of modern day France and was a precursor to the nation's formation.

Following the Norman invasion of England in 1066, parts of France became placed under English rule.  It wasn't until 1453, following the bloody Hundred Years' War, that France was able to drive out the remaining English.  During that war, the French kings lost considerable amounts of power to the French nobles; however, Louis XI (who reigned 1461-1483) laid the groundwork for the absolute power of French kings in the centuries to come.

France continued to be a strong monarchy until the French Revolution in 1789.  By 1799, Napoleon Bonaparte took power and fought many military campaigns until his defeat in 1815.  The monarchy was then restored for a time, until 1848; and, the Second Repulic was founded.  In 1852, Napoleon's nephew became Napoleon III.  The Third Republic was formed in 1875.  During both World War I and II, France was the stage for much fighting.  The ravages of war lead to a great loss of citizenry and a damaged economy.  Post-war aid from the United States started to revive the economy; however, Communist-driven strikes lead to a lack of true progression.  This, mixed with fact that many of its overseas empires were seeking independence, brought about great unrest to the French spirit.  By 1954, France withdrew of French Indochina.  By 1962, they followed suit with Algeria.  Charles De Gaulle took power of the government in 1958 and created a new constitution.  On top of this, he formed the Fifth Republic.  Under this new government, the president had greater power than parliament.  De Gaulle, finally having been elected to the presidency, made use of his power by giving independence to most of France's overseas territories.  By that point, France had become a major member of the European Economic Community.

Landmarks -

• The Eiffel Tower - Originally built for the 1889 World's Fair, the Eiffel Tower was set for demolition in 1909.  However, due to its height, the tower proved useful for radio communication and was allowed to remain.  Today, it is one of the single most visitied landmarks in the world; and, is the most renowned symbol of Paris.
• Moulin Rouge - Famous cabaret in Paris, built in 1889; it is said to be the birthplace of the modern can-can dance.
• Versailles - A beautiful and ornate palace just outside of Paris, it housed many French kings from 1682 until the French Revolution in 1789.
• The Louvre Museum - One of the most famous art museums in the world, the Louvre in Paris houses more then 6,000 pieces of art, with their most famous example being Da Vinci's "Mona Lisa."
• Monet's Garden at Giverny - In the northern part of France, Giverny's biggest attraction is the home and gardens of painter Claude Monet.  His inspiration, the famous water lillies, still lounge in the ponds on the grounds.
• Lascaux Cave Paintings - Southwest France has the highest concentration of paleolithic cave paintings.  Though the actual Lascaux Cave has been closed to tourists since 1963, Lascaux II was opened in 1983 and serves as a nice reproduction of the original.
  

Interesting Trivia -

• French was the official language of England for over 300 years.
• France produces more nuclear electricity than Germany, Spain, Russia and the UK combined.
• Under laws that no-one has ever got round to removing from the statute book, it is illegal to call a pig Napoleon.
• The April Fool (or April Fish to the French) is thought to have originated in France in 1564, when the country switched to the Gregorian calendar. Those that hadn’t heard about the move still thought April 1st was New Year’s Day, and they were bought mock presents by those wanting to make fun of them.
• The Languedoc-Rousillon city of Nîmes is the birthplace of jeans. The distinctive fabric was imported to California by Levi Strauss in order to make tough work trousers for gold diggers. Denim is short for “de Nîmes.”
• In French two weeks is in fact 15 days, quinze jours.
• The Olympic Games, or Olympics, were revived by a French nobleman, Pierre Fredy, Baron de Coubertin in the late 19th century.