Recipes for Redemption: A Companion Cookbook to A Cup of Redemption
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About this ebook
Carole Bumpus
Carole Bumpus began writing about food and travel when she stumbled upon the amazing stories of women and war in France. Her historical novel, A Cup of Redemption, was published in October 2014, and her unique companion cookbook, Recipes for Redemption: A Companion Cookbook to A Cup of Redemption, was released in August 2015. Book One of her Savoring the Olde Ways Series, Searching for Family and Traditions at the French Table, was published August 2019. Her second of this series is due to be published August 2020. She has also had three short stories published in the Fault Zone anthologies: Words from the Edge, Stepping up to the Edge, and Over the Edge. A retired family therapist, Bumpus lives in the San Francisco Bay Area. Visit her website at www.carolebumpus.com.
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Recipes for Redemption - Carole Bumpus
RECIPES FOR REDEMPTION
Copyright © 2015 by Carole Bumpus
All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, digital scanning, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law. For permission requests, please address She Writes Press.
Excerpts and quotes from The French Farmhouse Cookbook are reprinted with permission by Susan Herrmann Loomis, author and cooking school owner, www.susanloomis.com.
Two brief excerpts, one to be used as an epigraph from Antoine Gilly’s Feast of France by Antoine Gilly and Jack Denton Scott. Copyright © 1971 by Antoine Gilly and Jack Denton Scott. Reprinted by permission of HarperCollins Publishers.
All attempts at tracing the UK and electronic copyright holders of Antoine Gilly’s Feast of France by Antoine Gilly and Jack Denton Scott, published in the UK by The Orion Publishing Group, were unsuccessful.
Published 2015
Printed in the United States of America
ISBN: 978-1-63152-824-8
e-ISBN: 978-1-63152-825-5
Library of Congress Control Number: 2015935547
Book design by Stacey Aaronson
For information, address:
She Writes Press
1563 Solano Ave #546
Berkeley, CA 94707
She Writes Press is a division of SparkPoint Studio, LLC.
CUISINE PAUVRE
So, you are interested in learning how to prepare our cuisine, n’est ce pas?" Marcelle peered over the top of her wine glass as she spoke.
"Oui, Madame, I would love to learn what makes your cuisine world-famous; your haute-cuisine," Kate said.
"Our haute-cuisine?" Marcelle bit into her cheese and bread. A twinkle flitted through her dark eyes.
"Oui, but more than ‘haute-cuisine’ I would prefer learning the fine art of traditional French cooking."
"Well, Madame, our traditional cooking is rarely considered fine, but we certainly keep a respectable ‘cuisine pauvre.’"
Kate was brought up short with this French term. She turned quizzically toward Sophie.
"Kate, ‘cuisine pauvre’ means ‘poor kitchen’ and refers to a traditional-type of peasant cooking. These are the recipes that have been handed down through the many, many generations in our family and this is the type of cooking Maman taught me."
—A Cup of Redemption, a Novel
On Peasant Foods
Antoine Gilly, one of the world’s foremost French chefs and restaurateurs, once said:
I am not sure that the food served by the simple farm people of France does not rank as high as any, including the haute cuisine that we rattle on about. If taste, imagination, originality and simplicity are the prime ingredients of fine cookery, go thou gourmet to the peasant as I have and discover all of these qualities. Then make your own decision, whether you would prefer lunch or dinner at the elegant Lasserre in Paris or at home with farmer Pierre near Dijon at his oak table scrubbed oyster white or at his country inn, eating the favorite dish of the region and drinking the local wine from a carafe.
—Antoine Gilly’s Feast of France: A Cookbook of Masterpieces in French Cuisine (1971), page 341
Welcome to Recipes for Redemption: A Companion Cookbook to A Cup of Redemption. Pour yourself a cup of coffee, seat yourself at your kitchen table and take out your copy of A Cup of Redemption (or pick one up with this cookbook). Surely, you will want to follow along as each chapter of your companion cookbook corresponds to and draws from the tantalizing excerpts found in the same chapters of the historical novel.
Within, you will find the long-awaited and much-promised recipes—all traditional French—culled from the very pages, the times, and the regional influences you found in my historical novel A Cup of Redemption. Told through the voices of the three main characters—Marcelle, Sophie, and Kate—you will find the recipes are taught in the way these women learned them: at the knees of their mothers and grandmothers. Whether ‘cuisine pauvre’ (peasant cooking), ‘war food’ from WWII, or simple family favorites, each recipe is carefully described and footnoted with interesting, often amusing culinary notes. Flavored with witty repartee and slathered with common sense, you will find the following pages filled with the same heart, soul, humor, and delectable delight you found in A Cup of Redemption. And for an additional amuse-bouche, I invite you to enjoy some excerpts of my up-coming series, Savoring the Olde Ways.
Bon appétit!
Carole Bumpus
CONTENTS
CHAPTER ONE
A Flood of Memories
Omelette aux Champignons et au Fromage
(Sophie’s Mushroom and Cheese Omelet)
Auvergne Region
Crêpes ou Galettes
Brittany Region
CHAPTER TWO
Pâté de Pommes de Terre Grand’mère
(Marcelle’s Grandmother’s Potato-Filled Pie)
Auvergne Region
Oeufs à la Neige
(Marcelle’s Floating Island Dessert)
France
CHAPTER THREE
Casserole Auvergnate
(Jeannine’s Stuffed Chicken with Sausage and Chestnuts)
Auvergne Region
CHAPTER FOUR
Potée Auvergnate
(Marie Chirade’s Cabbage Soup with Chunks of Pork)
Auvergne Region
Gâteau aux Noix
(Walnut and Honey Cake)
Auvergne Region
CHAPTER FIVE
Tartine au Saindoux et Oignons
(Marcelle’s Favorite Pork Lard Sandwich)
Brittany Region
Artichauts Farcis Grand’mère
(Grandmother’s Stuffed Artichokes)
City of Paris
Grand’mère’s Potage
(Leek and Potato Soup)
Brittany Region
CHAPTER SIX
Soupe à l’Oignon Gratinée
(Marcelle and André’s French Onion Soup with Grated Cheese)
City of Paris
CHAPTER SEVEN
Coquilles St. Jacques
(Michela’s Sea Scallops)
Lorraine Region
Soupe au Lait
(Milk Soup)
Pot-au-Feu
(Marcelle’s Beef Stew)
Lorraine Region
CHAPTER EIGHT
Polish Beef Lung
Lorraine Region
Capelettes Farcis aux Epinards Servie avec une Sauce Bolognaise
(Jean-Pierre’s Capelette with Spinach Filling and Bolognaise Sauce)
Champagne Region
CHAPTER NINE
Champagne
Terrine aux Herbes
(Sophie’s Baked Potted Meats)
Champagne Region
CHAPTER TEN
Ravioli Farcis au Cresson
(Julien’s World-Class Watercress Ravioli)
Lorraine Region
CHAPTER ELEVEN
Gâteau Nancy à la Crème Anglaise
(Chocolate and Grand Marnier Cake)
Lorraine Region
Boudin Blanc
(Jules’ White Sausage Dinner)
Lorraine Region
CHAPTER TWELVE
Baekheofe
(Christine’s Baked Terrine of Lamb, Beef, and Pork)
Alsace Region
Hammeles
(Lamb-Shaped Cake for Easter)
Alsace Region
CHAPTER THIRTEEN
Quiche Lorraine
(Sophie’s Egg, Cheese, and Bacon Tart)
Lorraine Region
CHAPTER FOURTEEN
Biscuits au Citron
(Lemon Almond Cookies)
City of Paris
Crêpes
Brittany
Region Fricassée de Poulet de Bresse à la Crème
(Chicken Fricassee)
City of Paris
Chapon Sauté à l’Estragon
(Sautéed Capon with Tarragon Sauce)
City of Paris
CHAPTER FIFTEEN
Coq à la Bière
(Chicken Braised in Beer)
Nord/Pas-de-Calais Region
Potjevleesch
(Veronique’s Mother’s Mixed Meat Terrine)
Nord/Pas-de-Calais Region
Agneau Pré-Salé
(Pre-Salted Lamb)
Normandy Region
CHAPTER SIXTEEN
Crêpes de Froment
(Sweet and Savory Crêpes)
Brittany Region
Moules avec Cidre et à la Crème
(Mussels with Cider and Cream)
Brittany Region
CHAPTER SEVENTEEN
Kouign Amann
(Breton Butter Cake)
Brittany Region
Belon Oysters
Brittany Region
Sole Meunière
(Mimi’s Sole Meunière)
Brittany Region
CHAPTER EIGHTEEN
La Cotriade d’Armor
(Mimi’s Grandmother’s Fish Stew)
Brittany Region
CHAPTER NINETEEN
Friture de la Loire
(Fried Fish of the Loire River)
Loire Valley Region
Rillettes du Mans
(Pieces of Fried Seasoned Meat)
Loire Valley Region
CHAPTER TWENTY
Auvergne Guenilles
(Jeannine’s Cinnamon Pastries)
Auvergne Region
La Truffade Auvergnate
(Jeannine’s Country-Fried Potatoes, Bacon, and Cheese)
Auvergne Region
CHAPTER TWENTY-ONE
Chapon Sauté à la Crème
(Jeannine’s Sautéed Capon with Cream Gravy)
Auvergne Region
Tarte aux Pommes
(Apple Tart with Apricot Preserves)
Auvergne Region
CHAPTER TWENTY-TWO
Les Escargots du Pays Haut
(Julien’s Snails from the High Country)
Lorraine Region
CHAPTER TWENTY-THREE
Tourte de Viande Auvergnate
(Marie Chirade’s Pork and Veal Pie)
Auvergne Region
CHAPTER TWENTY-FOUR
Café Français
France
Bibliography
Index of Recipes
CHAPTER ONE
A Flood of Memories:
Omelette aux Champignons et au Fromage
AND
Crêpes ou Galettes
Omelette aux Champignons et au Fromage
(Sophie’s Mushroom and Cheese Omelet)
from the Auvergne Region
Sophie fussed about the kitchen, searching through one cupboard after another, peering into the fridge, all in hopes of finding a scrap of something to eat. I should have eaten more at the wake … She had no idea what she would find, as her mother’s death in France had come only hours after her own arrival from the States. And there had been so much to take care of for the funeral that she barely remembered how long she had been there. Tucked back in the corner of the refrigerator was a blue crock of eggs. A small container of boletus mushrooms was hidden on a shelf in the door along with a scrap of Brie and some butter. Une omelette aux champignons