One of the things we loved most when we were in France was our picnic style dinners. If we’d had a proper lunch, rather than go out to eat in the evening we’d buy a baguette, some charcuterie, a cheese or two, maybe some rillette, and of course wine. Rather than eat, we’d graze and drink wine and talk and laugh.
Where possible we’d pick up our food from markets or local stores rather than supermarkets so it would all be locally produced.
One of the best markets was this one – Les Halles in Dijon.
We visited this market as the first part of a day cooking with someone I’ll introduce you to next week – Alex Miles. Alex is an expat New Yorker who we spent a fabulous day with – but that’s for next week.
The ironwork of these markets have a touch of the familiar about them – that would be because the building is said to have been designed by Gustave Eiffel. Yes, the same Eiffel. He was born here – in Dijon. As to whether he designed it? Well, that’s less clear. I’ve read some references that state his designs were rejected or there was confusion – it all sounds very French. In any case, Gustave was soon busy designing a little tower somewhere else instead…you might have heard of it?
Was he involved with Les Halles? I’d like to think so. Of course, I could do more research, but hey, it’s been a messy week at work.
None of that takes away from the fact that this is a fabulous building – and an even better market.
French markets are a snapshot of the life and food of that region, and in Burgundy, that means dishes such as coq au vin, boeuf bourguignon, jambon persillé (ham cured with parsley), oeufs en meurette (eggs poached in a red wine sauce) and, of course, escargots.
Burgundy is also famous for its blackcurrants distilled into liqueur de cassis – the essential base of the French aperitifs Kir (cassis with white wine) and Kir Royale (cassis with champagne).
All of that was at this market. We, however, were there to buy cheese, vegetables and rabbit for the lunch we’d be preparing back at Alex’s apartment
From here I’ll let the pics tell the rest of the story… There were spices and fruits…
cheeses…so many cheeses…
and other dairy – although as I think I’ve already said, the French tend not to drink milk.
Artichokes and asparagus…
and mushrooms…oh how I loved the mushrooms.
Veggies and bread in the outside stalls…
And flowers…although the dog was not for sale – he was very cute.
Then we took everything that we’d purchased back to Alex’s apartment and cooked a relatively simple veggie dish that tasted of spring on a plate.
Vegetables in Puff Pastry
This is more of an idea than a recipe – as, indeed, the best recipes are. Alex cut some squares of puff pastry from some he’d made earlier, brushed them with a little egg wash, and popped them in the oven pre-heated to about 200C. Cook them for about 10mins or until they puff up nice and golden.
Use any veggies you want – we used carrot, celeriac, green beans, squash, asparagus and mushrooms. To prepare the veg, peel and cut the celeriac and carrots into matchstick pieces, top and tail the beans…you know the drill.
Cook the veg in boiling salted water in order of firmness and cook until almost done eg the carrots will take about 10 minutes, then add the celeriac, then the beans. The idea is to keep the colour and some firmness.
Drain and cool the vegetables in cold water to stop the cooking process.
Clean the mushrooms. Cut them into thick pieces and place them in a non-stick pan. Cook them, with no oil or butter, under a low flame till most of the water that they release has evaporated.
Add the cold, cooked vegetables and heat through with butter. Season with salt and pepper and serve hot with the cooked puff pastry.
It’s Lovin’ Life Linky time…
It’s Thursday, so it’s time to look for our happy and share it about a bit. The Lovin’ Life Linky is brought to you by Team Lovin’ Life: Deep Fried Fruit, Debbish, Seize the Day Project, Write of the Middle, 50 Shades of Age, and, of course, me.