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.

Eggplant Fritters

Eggplant fritters sounded like a great idea.  But, they weren't.  It just didn't happen for me.  Doesn't mean it won't happen for someone else.  I just don't happen to have the skills to successfully deep fry food.

For someone brave enough to try, here is the recipe:

Ingredients:

• 1 large eggplant
• 3 eggs, beaten
• 2 1/2 cups water
• 1/4 cup canned milk
• 1/2 tsp. salt
• 1 cup flour
• Pepper, to taste
• 2 cups cooking oil

Instructions:

1. Boil unpeeled eggplant until soft.  Cut in half and scoop out pulp. Mash pulp well. Cool. Stir in salt, pepper, and eggs.
2. When cold, add milk and flour (adding more flour if necessary to make a thick batter). Drop by spoonfuls into hot deep fat. Drain.

Plantain Gingerbread

I love to bake.  Some could assume that, aside from my family, it is the one thing in life I love more dearly than anything else.  I love it when effort and precision is paid off with the promise of something great.   There is nothing finer, nor more poetic, than a baked goodie - an assembled mixture of loose ingredients combined to form one perfect slice of happiness on a plate.  Every culture has something that creates this level of pleasure.  Every cuisine has their version of baked bliss.  In Liberia, apparently this comes in the form of a treat called Plantain Gingerbread.

Not like the Christmas gingerbread we Americans are familiar with, the Liberian fare tastes a little less sweet though triumphantly just as decadent.  The rich molasses in the batter makes the stout cake hold a wealth of flavor while somehow remaining as a muted backdrop to the battery of spices housed in the mixture.  Butter, and lots of it, keep the cake moist.  And the plantains, thinly layered on top of the cake, are the unassuming star of the show.  Supple, sweet, with just a bit of tang, they play together with the gingerbread to form a nice and delicate symphony of flavors. 

Truly, as always, the best things in life are the most simple.  And nothing could be more simple (or better) than this recipe!

Ingredients:

• 1/2 cup sugar
• 1/2 cup water
• 2 cups sliced half-ripe plantain
• 2 1/3 cups all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/3 cup butter or margarine
• 1 cup molasses
• 2/3 cup boiling water
• Whipped cream (optional)

Instructions:

1. Preheat the oven to 350 degrees F.
2. Mix the sugar and water in a sauce pan over moderate heat, stirring until the sugar is dissolved. Bring to a boil. Peel plantain and add to the boiling sugar syrup. Add the plantain and cook for about 5 minutes. Remove the plantain and drain. Butter a 9-inch square cake pan heavily. Spread the plantain slices evenly over the bottom.
3. Sift together the flour, salt, baking soda, ginger, cinnamon, cloves, and nutmeg.
4. Place the butter and molasses in a sauce pan over moderate heat and bring to a boil. Remove from the heat. Combine this heated mixture and the boiling water and stir. Gradually add the sifted dry ingredients, stirring, and then beat vigorously. Pour the batter over the sliced plantain.
5. Bake at 350 degrees for about 50 minutes, or until the cake tests done (Mine was done in 30 minutes). Let the pan stand for 5 minutes on a rack, then loosen with a spatula and turn the cake upside down on a serving plate. Cut into squares. The cake is topped with whipped cream. Serve warm or cooled.

(The original recipe came from this site: http://www.liberianforum.com/recipe.htm)

Jollof Rice

After weeks of sickness kept me out of the kitchen, I was anxious to get back in and try out a few Liberian recipes before the month ended.  My first attempt came in the form of jollof rice.  Something we Americans would consider a one-pot meal, jollof rice is a mixture of rice (obviously), meat and tomatoes (sauce and all).  With a few spices thrown in for good measure, it can be most easily compared in cousin form to Creole fare.  That would make sense, after all, since there is the same culinary root to both types of cooking.

Though I used beef stew meat in my version, I have come to understand that most Liberians make jollof rice with chicken, bacon and salt pork.  But, all sources I have seen only list those traditional items with an asterisk - meaning, any meat will do.  For busy moms and harried chefs, it can be a nice way to use up leftovers.  Not a fancy meal.  Not one to impress the in-laws.  But, it's a good, hearty meal for a low-key night.

Ingredients:

• 2 Ibs. cooked meat (such as chicken, bacon, shrimp, smoked pork) cut in 1-inch chunks
• 3/4 cup vegetable oil
• 1/2 cup yellow onions, finely chopped
• 1/2 cup green peppers, finely chopped
• 1/2 tsp. ground ginger (optional)
• (1) 16-oz. can whole tomatoes, stewed
• (2) 6-oz. cans tomato paste
• 2 quarts water
• 1 Tbsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. thyme
• 1 tsp. crushed red pepper
• 2 cups white rice
• 5 cups chicken stock or water
• salt and pepper, to taste 

Instructions:

1. In a 10-inch skillet, saute meat in 1/2 cup vegetable oil until slightly brown.
2. In a 4-quart kettle, saute yellow onions and green peppers, with ginger if using, in 1/4 cup vegetable oil until soft.  Add can of tomatoes and simmer for 5minutes.
3. Add tomato paste, water, salt, black pepper, thyme, crushed red pepper and the cooked meat.  Simmer for 20 minutes longer.
4. In a 2 quart saucepan, cook rice in chicken stock or water until tender.  Add salt and pepper to taste.
5. Combine the sauce of the meat with the rice.  Pour the Jollof Rice in a deep bowl, arranging the meat in the center.

(The original recipe came from this site: http://www.liberianforum.com/recipe.htm)

Liberia

Capital City - Monrovia
Currency - Liberian dollar
Population - 3,955,000 (2009 estimate)
National Language - English
Religion - It has been estimated that roughly 40% of Liberians are practicing Christians, 40% practice indigenous religions, and about 20% are Muslim.  Only a small handfull of the people consider themselves to be Hindu, Sikh, Buddhist or atheist.
Type of Government - Presidential Republic
Leaders - Ellen Johnson Sirleaf (President); Joseph Boakai (Vice President)
Country's Motto - "The love of liberty brought us here."

Geographical Highlights - The Republic of Liberia is a country on the west coast of Africa.  It is bordered by Sierra Leone to the northwest, Guinea to the northeast, The Ivory Coast to the east, and the Atlantic Ocean to the southwest. The land is made up of mangrove swamps and lagoons near the coast, while inland forests cover nearly 40% of the land.  Only roughly 5% of the land is cultivated.

History - Recent archaeological findings show that Liberia was inhabited as far back as the 12th century, if not further.  The earliest recorded arrivals of non-indigenous tribesmen included the Days, Bassa, Kru, Gola and Kissi, which were all Mende-speaking people who arrived from the east.  Their numbers compounded over the years as the Western Sudanic Mali Empire and the Songhai Empire both declined, in 1375 and 1591, respectively.  For a time, the inland regions underwent desertification and the people of Liberia had no choice but to live along the wetter Pepper Coast.  The new tribesman brought skills from the Mali and Songhai Empires which allowed them to flourish despite such difficulties.  Their skills included cotton spinning, cloth weaving, iron smelting and rice and sorghum cultivation.  Between 1461 and the late 17th century, trading posts were set up in Liberia by the Portuguese, Dutch and British.  The Kru ethnic group, in particular, were known for their active trading with the Europeans; first in commodities and later in the slave trade. 

In 1822, the American Colonization Society worked with the initiative to bring black Americans back to Africa in the hopes of establishing a place for their return.  A broad group of supporters from the United States included politicians such as Henry Clay and James Monroe.  They believed it was a better choice to send the blacks back to Africa rather than emancipate them in the United States.  Clay was once quoted as saying:  because of "unconquerable prejudice resulting from their color, they never could amalgamate with the free whites of this country. It was desirable, therefore, as it respected them, and the residue of the population of the country, to drain them off."  By the mid 19th century, the population of slaves had grown to about 4 million people.  Some of those who had been freed from slavery chose to emigrate to Liberia.  Those immigrants became known as Americo-Liberians. 

On July 26, 1847, Americo-Liberian settlers declared independence for the Republic of Liberia.  Their first President was Joseph Jenkins Roberts.  Liberia, in the beginning, was considered to be the "Promised Land;" but, when the integration of the Americo-Liberians and the indigenous Africans did fit as expected, struggles mounted.  Once in Liberia, the Americo-Liberians referred to themselves only as Americans and they were viewed as such by other Africans and by the British colonial authorities in neighboring countries.  These Americans held fast to their American traditions and held religious practices, social customs and cultural standards that identically mirrored those in the antebellum American South.  This was so true, in fact, that they even began to regard the "Natives" of Liberia with the same distrust with which their white slave owners had once viewed them.  And, just the same, they also would come to dominate the "Natives" in the same ways that they had been dominated in America, believing themselves to be better than the people they considered to be savage primatives.  Sadly, a mutual hostility between the "Americans" and the "Natives" would remain a recurrent theme throughout the course of Liberia's history. 

Liberia's government was greatly modeled after that of the United States in that it was democratic in structure, though not always in substance.  In 1877, the True Whig Party monopolized the political power of the country.  Liberia was lucky enough to stay of the the "Scramble for Africa" when Britain and France were taking countries one by one.  Even still, they lost some claims to territories in their possession and suffered from an indebted economy by the late 19th century.  In order to help their economy, in 1926 they allowed the American-owned Firestone Plantation Company to build a rubber plant in their country.  Additionally, during World War II, the United States built two airports, which was thought to help their economy and introduce social change.  These were small steps, but did help in a minimal expansion of modernization in Liberia.  Of course, after a military coup in 1980, as well as the Civil Wars of 1989 and 1999, the country seemed to take a step backwards.  Things are, however, beginning to look up.  With current President, and first female head of state in Africa, Ellen Johnson Sirleaf, the country has restored order and is hopeful to keep rising on the world's stage.

Landmarks -

•Providence Island - The landing spot of the freed American slaves who settled in Liberia in the 1820's.

•Centennial Pavillion - This hall in Monrovia was built in 1947 to mark the country's 100th year since they gained independence.  It is also the site for all presidential inaugurations.

Interesting Trivia -

• The word "Liberia" means land of the free; and, it was aptly named due to the fact that it was a country formed by freed slaves from the United States during a "recolonization" movement of 1822.
• For the first 133 years of the country's formation, all of Liberia's presidents were descendants of freed American slaves.
• Though the nation was founded by freed American slaves, only 5% of the current Liberian populace can trace their heritage back to this group.
• Although English is the official language, only 1/5 of the people are able to speak it.
• It is the oldest Republic on the African continent.

Tom Rim Man (Carmelized Garlic Shrimp) and Banh Tom (Hanoi Shrimp Cakes)

A country by the sea, Vietnam has many great shrimp dishes; and, living along the Gulf Coast, I myself find shrimp to be a staple ingredient in our home.  Despite my earlier parameters for the country of the month "challenge" (wherein I only make 1 entree, appetizer and dessert per country), I decided to buck my own system and make a second entree.  After all, these rules were haphazard at best; and, I kind of shortchanged Vietnam anyway by considering coffee a dessert. 

So, with that in mind, I owed it to Vietnam to do better.  And better came in the form of Tom Rim Man (carmelized garlic shrimp) which was set to be a perfect, albeit redundant, accompaniment to the Banh Tom (Hanoi Shrimp Cakes).  Though I was skeptical of the use of sweet potatoes in the shrimp cakes, they really turned out to be a nice contrast in flavor and texture to the shrimp.  There was a learning curve, in terms of making them the right consistency; but, once it was conquered the results spoke loudly and clearly.  Triumph!  A truly wonderful and tasty side dish!  My tip to the novice: if the batter is too watery, just keep adding that rice flour like there's no tomorrow.  In the end, the only way you can really mess up fried food is to burn it.  Keep from doing that and you'll be considered a shrimp cake genius.

As for the main course, the carmelized garlic shrimp, it was another simple and flavorful stir fry compliments of the Asian mainland.  Served over a bed of rice, the sweetness of the shallots and tangy flavor of the fish sauce made it just perfect for a night when you want something satisfying and unique in your belly.  Definitely a do-over meal.  Definitely something I shouldn't have put off for the very end of the month!

Tom Rim Man Ingredients:

• 2/3 pound raw medium shrimp, deveined preferrably
• 2 Tbsp. vegetable oil
• 1 1/2 Tbsp. sugar
• 1 clove garlic, chopped
• 1 shallot, chopped
• 4 Tbsp. water
• 1 Tbsp. fish sauce
• 1/4 tsp. salt
• 5 sprigs cilantro, cut into 2 inch lengths

Instructions:

1. Pat the shrimp dry with paper towels.
2. Heat the oil in a skillet over medium heat.  Add the shrimp and sugar and stir for 1 minute.
3. Add the garlic and shallot, stir 1 minute, then add the water, fish sauce and salt. 
4. Reduce the heat and cook until the shrimp are done and the pan is almost dry, about 1 minute.
5. Transfer to a plate and serve with rice and cilantro.

Banh Tom Ingredients:

• 1/2 cup all-purpose flour
• 1/3 cup rice flour
• 1/2 tsp. baking powder
• 2 tsp. sugar
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 2 scallions, cut into thin rings
• 1 cup water
• 2/3 pound sweet potatoes, peeled, cut into matchstick strips
• 1/2 pound shrimp, peeled, deveined and cut into 1/2 inch pieces
• Vegetable oil for frying

Instructions:

1. In a bowl, combine the flour, rice flour, baking powder, sugar, salt, pepper, scallions and water. Set aside for 10 minutes. Fold in the sweet potatoes and shrimp. Do not overmix.
2. Heat 1 inch of oil in a medium skillet until it reaches 330 degrees. Place 2 heaping tablespoons of shrimp batter in the middle of a flat metal spatula. Pat the batter down slightly to form a loose, irregular cake about 1/4 inches thick.
3. Gently push the cake into the hot oil. Fry the cake, turning it over once, until evenly brown and cooked, about 2 to 3 minutes. Drain on paper towels. Repeat with the remaining batter, cooking only 3 or 4 cakes at a time. Keep the cakes warm in a preheated low oven until ready to serve.

(The original recipe came from "Pleasures of the Vietnamese Table" by Mai Pham.)