Featured in the Argus Courier, the FoodieG Trio are cooking up a storm!
FoodieG's mission: to pique children's interests in cooking and creativity in the kitchen
What's new and hot this week!
Zac Copper was on KZST on Sunday! Miss it? Listen to it here!
LET THEM EAT GALETTES & PIES - Holidays in France carry on ....
What's Foodie G?
Bonjour! Thanks for stopping by the FOODIE G
(generation) website, we are 3 kids who love to cook and experiment with recipes.(I bet you couldn’t resist after smelling the tantalizing aromas coming off the pages) Inside you will find tid bits about France - Our Country of Focus, so there is stuff on French Culture a little language vocab as well as good food . At Foodie Generation,
we are Kids taking back the kitchen. We are
either, delving into a new recipe, thinking about possible twists for others or
just busting open our culinary imaginations looking for that vein of gold.
I think it has to with the three of us being of French heritage, and the fact that we have been cooking as soon as we could talk. So, along our tasteful journey, we discovered that cooking food our way was just freakin’ loads of fun.
Which brings us to the creation of this Website. Our FOODIEG mission to get families and kids cooking and back into the kitchen, creating, experimenting while learning about interesting cultures and languages along with good cooking.
Bon Appetit!
Jacqueline, Chloe and Zac
I think it has to with the three of us being of French heritage, and the fact that we have been cooking as soon as we could talk. So, along our tasteful journey, we discovered that cooking food our way was just freakin’ loads of fun.
Which brings us to the creation of this Website. Our FOODIEG mission to get families and kids cooking and back into the kitchen, creating, experimenting while learning about interesting cultures and languages along with good cooking.
Bon Appetit!
Jacqueline, Chloe and Zac
Chestnut harvest in France
Blueberries in season so why not a galette with homemade whip cream
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Pies Tarts Galettes – what’s the diff ?
Chloe decided to sprinkle almonds on the outside of the crust
Seems like everyone wants to wrap up their fruit in
pie crust and have a new name for it. Actually these aren’t really new names;
Pies are a classic American and English way to hold fruit and even savory
meats.
Pies have a crust on the bottom as well as the top. Often a couple of little holes and slits on the top, because when cooked the steam has to be able to get out somehow.
Tarts – are open faced, they do not have a crust on the top. So the fruit or the filling is plainly visible. I think it is opened face that we can see the pretty arrangement of fruits. It is also nice to see what you are eating.
Galettes, even though they are kind of new to America they aren’t new in Europe. It used to be that the left over pie crust that was not large enough to make up an entire tart was used with the extra fruit, so as not to waste the fruit and bits of crust.
We have a couple of takes on a Galette in particular because it’s always been an easy way for my sister and brother to make up a fruit dessert even though we did not really have the skill to make up a fancy pie or tart with its fancy sides. You know the ones with the pinching and curls and such. For kids a Galette is a free form creation that does not go into a pie mold but onto a piece of parchment paper that lies on a baking dish. You can fold over as much or as little of the crust as you would like. If you want to sprinkle some raw sugar or almonds after you brush the egg yolk on the fold you can. You can let your imagination run wild on that.
Galettes are rustic and down to earth dessert they are not meant to be fancy just good eating. That is why we like them.
We have a couple of takes on a Galette in particular because it’s always been an easy way for my sister and brother to make up a fruit dessert even though we did not really have the skill to make up a fancy pie or tart with its fancy sides. You know the ones with the pinching and curly’s and such. It is a free form artistic creation that does not go into a pie mold but onto a piece of parchment paper that lies on a baking dish.
Galettes are rustic and down to earth dessert they are not meant to be fancy just good eating.
Pies have a crust on the bottom as well as the top. Often a couple of little holes and slits on the top, because when cooked the steam has to be able to get out somehow.
Tarts – are open faced, they do not have a crust on the top. So the fruit or the filling is plainly visible. I think it is opened face that we can see the pretty arrangement of fruits. It is also nice to see what you are eating.
Galettes, even though they are kind of new to America they aren’t new in Europe. It used to be that the left over pie crust that was not large enough to make up an entire tart was used with the extra fruit, so as not to waste the fruit and bits of crust.
We have a couple of takes on a Galette in particular because it’s always been an easy way for my sister and brother to make up a fruit dessert even though we did not really have the skill to make up a fancy pie or tart with its fancy sides. You know the ones with the pinching and curls and such. For kids a Galette is a free form creation that does not go into a pie mold but onto a piece of parchment paper that lies on a baking dish. You can fold over as much or as little of the crust as you would like. If you want to sprinkle some raw sugar or almonds after you brush the egg yolk on the fold you can. You can let your imagination run wild on that.
Galettes are rustic and down to earth dessert they are not meant to be fancy just good eating. That is why we like them.
We have a couple of takes on a Galette in particular because it’s always been an easy way for my sister and brother to make up a fruit dessert even though we did not really have the skill to make up a fancy pie or tart with its fancy sides. You know the ones with the pinching and curly’s and such. It is a free form artistic creation that does not go into a pie mold but onto a piece of parchment paper that lies on a baking dish.
Galettes are rustic and down to earth dessert they are not meant to be fancy just good eating.
To cornmeal or not to cornmeal? you make the call..
First off we decided that there are two different crusts that we like depending on the fruit we have. Stone fruit like…..
We use Cornmeal crust
Other fruits that are not as meaty or more delicate like strawberries and ….
We use the classic French Pie crust – pate a tarte . The crust is not over powering.
Imagination : what do you like with Fruit? Mint leaves, nuts, jams ?
We have also added in zest of lemon and orange in our crusts when we make galettes or regular tarts and pies. It is pretty yummy.
Don’t forget that crusts don’t have to be used for sweet stuff only …. Quiches are savory…. Hummm.
Cornmeal Pie Crust
2 1/3 cup of all purpose flour (it can be whole wheat)
¾ cup yellow cormeal
¼ cup sugar
5 tablespoons apple cider vinegar
1 cup of room temperature butter
Pinch of salt
Zac, Jacqueline and I have decided that making a pie crust in the cuisinart is the greatest thing. It makes up the dough quickly and it is super smooth when it comes out of the container. The old fashioned way is fine too – kneading it with your hands.
Place the dry ingredients in a large bowl and mix. Add the cubed butter, and apple cider vinegar and mix until all the ingredients are blended together. Let rest 20 minutes.
Classic French Pie Crust
2 cups All purpose flour
¼ cup sugar
1 egg
Pinch of salt
½ cup butter room temperature
In a large bowl mix the dry ingredients together. Then add the cubed butter, and egg and mix together with flour. Let the pie crust rest 20-30 minutes before rolling it out.
Blueberry Galettes
2 ½ cups blueberries
2 tsp flour
3 teaspoon sugar ( white )
Juice of one lemon
¼ teaspoon grated lemon zest
1 egg yolk (to paint the crust)
1 tablespoon of turbinado sugar ( to sprinkle on crust)
Preheat oven to 350 degrees.
In a medium bowl mix the berries, juice. Then add the flour, zest, and sugar together.
Place the fruit mix onto the rolled pie crust. Fold over the sides leaving most of the fruit exposed.
Take the yolk of the egg and a paint brush to brush the crust. Sprinkle the turbinado sugar. This makes it look really cool.
Cook 25 minutes.
Imagination : we used some dried lavender flowers from our garden to sprinkle on top of the crust just to make it look nice and it does it is a nice flavor.
Super Lemony Tart -
If you don’t like it too tart like a sour head then just reduce the juice a bit and the zest amount and it will be less pucker sour. For this tart I use the classic pie crust. I realized that cornmeal and lemon don’t really mix together.
Ingredients
4 eggs
2 yolks
¾ cup sugar
¾ lemon juice (yup – told you it was lemony)
2 tablespoons of lemon zest (wow – get ready for sourhead city)
Preheat oven to 350 degrees
Remember to be whisking the whole time while you are adding each of the ingredients. Usually it is my sister and I making this together. I whisk (I am the strongest J) she pours.
Whisk the eggs and yolks together, then add in the sugar. Whisk together for a minute or so to make sure it is all blended together really well. Then add the lemon juice little by little. Last add the lemon zest.
Roll out your pie crust and place into the pie mold. Trim off the edges. Place parchment paper on the pie crust and beans or rice (something to keep the crust down while it is baking) on top of the paper.
Bake the pie crust for 15 minutes
Pull from oven let cool 10 minutes. Then pour the lemony filling. Bake another 25 minutes.
CHESTNUTS -A SAVORED MEMORY
My mom passed these desserts down to us. I remember tasting these Marrons Glacees for the first time and crème de marrons on my crepes.
Chestnuts are now making their way into American cuisine much more readily. We used to pick them up at William Sonoma or Whole foods but now Trader Joes has them but they are more “petite”. In any case, preparing them is easy and also makes a unique gift or topping to a desert. Of course, I eat them just on their own and am quite happy with the nutty, creamy taste and the sweetness of the caramelized sugar coating.
Chestnuts are now making their way into American cuisine much more readily. We used to pick them up at William Sonoma or Whole foods but now Trader Joes has them but they are more “petite”. In any case, preparing them is easy and also makes a unique gift or topping to a desert. Of course, I eat them just on their own and am quite happy with the nutty, creamy taste and the sweetness of the caramelized sugar coating.
These deserts are reminiscent of my own childhood – one bite and I am in Paris, standing in front of Fauchon’s window at Christmas time, chilled and delighting by the marron glacee carefully arranged in the window. When I moved to Sonoma County, my first Christmas I spent hunting for chestnuts. But 15 years ago they simply weren’t prevalent so I had to special order them from my parents in France who sent me the delicious chestnut cream too!! A bit rich to eat on its own but use it as a topping with vanilla ice cream – mon dieu! fantastic! In France the glaciers - or ice cream shops call that combination a Mont Blanc.
In the winter my Aunt and Uncle and I would hike in the provence area of France and pick up chestnuts that had fallen. Then bring them back to the 200 year old vacation home to roast over the open fire. Uncle Joe would pull out his pocket knife, and show me to make a cross on the chestnut shell. Once the fire was going into the perforated iron pan the blessed chestnuts would go. I would peel them open and pop them into my mouth until I couldn’t anymore. They are extremely “nourissant” or filling.
So I cannot help but focus on Chestnuts and all the wonders that they bring – here are a couple of recipes that are a must for a traditional French Christmas.
MARRON GLACEES -CANDIED CHESTNUTS
_ Preparation - 4 short days
Cooking time- 1 hour
Ingredients :
2 1/2 lbs of chestnuts the bigger the better
1 cup of water
1 cup of sugar
Vanilla pod or 2 tspn Vanilla extract
If you have uncooked chestnuts you will need to add this step of cutting the chestnuts with an X on the tops. Next place them in a bowl of cold water for 5 minutes. Next bring a casserole of water to a boil with the chestnuts inside and boil for 4-5 minutes, the skin will come off very easily. Take the shells off of the chestnuts without breaking them apart.
In the same casserole bring the water and sugar to a slow boil, then add the vanilla. Let boil for 3 minutes, then add the chestnuts with the help of a wooden spoon. The chestnuts will boil in the water - sugar mixture for 1-2 minutes. Turn off the heat and let the chestnuts cool for 24 hours.
The following day bring the same water-sugar mixture to a boil and place the chestnuts in the casserole for 3-4 minutes. Do the same for the 3rd and 4th day.
To complete the candied process place the chestnuts on the wax or parchement paper to dry. You can use the remaing syrup for your yogurts or pancakes.
En Francais -
Préparation : 4j
Cuisson : 1h
Ingrédients (pour 6 personnes) :
- 1 kg de marrons, les plus gros possible
- 1 kg de sucre
- 1 litre et demi d'eau
- 1 belle gousse de vanille
Préparation :
Incisez les marrons dans le sens le plus large avec un couteau pointu ou un cutter de façon à entailler les deux peaux mais pas la chair des fruits, en passant par la partie pointue et la partie plus claire à la base des marrons.
Les plonger dans une terrine d'eau froide. Après 5 min prélever 10 marrons, les déposer dans une casserole d'eau froide et porter à ébullition pendant 2 à 3 min, à ce moment les peaux se détachent presque toutes seules. Pelez les marrons et recommencez l'opération jusqu'à épuisement. Ceci est la partie la plus ardue car les marrons ont tendance à se briser et de plus on se brûle, mais courage ça vaut le coup.
Déposez les marrons dans une casserole d'eau froide et portez à faible ébullition pendant 15 min (les marrons doivent être cuits mais pas trop sinon ils réduiraient en purée). En fin de cuisson, jetez les marrons dans une terrine d'eau bien froide afin de les raffermir. Dans une cocotte-minute de préférence, mettez l'eau et le sucre. Mettez sur feu moyen, lorsque le sucre est devenu transparent augmentez le feu. Dès que le sirop bout ajoutez la gousse de vanille fendue en 2 . Laissez bouillir à gros bouillons pendant 3 min et y plonger les marrons installés dans le panier de la cocotte, cela les protègera des chocs.
Laissez reprendre l’ébullition et laissez à frémissement pendant 1 min. Éteignez le feu et laissez refroidir tel quel 24 heures.
Le lendemain égouttez les marrons et portez le sirop à ébullition pendant 3 à 4 min puis plongez le panier de marrons et laissez frémir pendant 3 min. Renouvelez l'opération le 3ème et 4ème jour.
Pour terminer, sortir les marrons refroidis et les poser sur du papier sulfurisé à l'air libre afin qu'ils sèchent. Le sirop restant pourra aromatiser des yaourts ou du fromage blanc. If you tried this and liked it or wanteed to add suggestions, click on the link
Cooking time- 1 hour
Ingredients :
2 1/2 lbs of chestnuts the bigger the better
1 cup of water
1 cup of sugar
Vanilla pod or 2 tspn Vanilla extract
If you have uncooked chestnuts you will need to add this step of cutting the chestnuts with an X on the tops. Next place them in a bowl of cold water for 5 minutes. Next bring a casserole of water to a boil with the chestnuts inside and boil for 4-5 minutes, the skin will come off very easily. Take the shells off of the chestnuts without breaking them apart.
In the same casserole bring the water and sugar to a slow boil, then add the vanilla. Let boil for 3 minutes, then add the chestnuts with the help of a wooden spoon. The chestnuts will boil in the water - sugar mixture for 1-2 minutes. Turn off the heat and let the chestnuts cool for 24 hours.
The following day bring the same water-sugar mixture to a boil and place the chestnuts in the casserole for 3-4 minutes. Do the same for the 3rd and 4th day.
To complete the candied process place the chestnuts on the wax or parchement paper to dry. You can use the remaing syrup for your yogurts or pancakes.
En Francais -
Préparation : 4j
Cuisson : 1h
Ingrédients (pour 6 personnes) :
- 1 kg de marrons, les plus gros possible
- 1 kg de sucre
- 1 litre et demi d'eau
- 1 belle gousse de vanille
Préparation :
Incisez les marrons dans le sens le plus large avec un couteau pointu ou un cutter de façon à entailler les deux peaux mais pas la chair des fruits, en passant par la partie pointue et la partie plus claire à la base des marrons.
Les plonger dans une terrine d'eau froide. Après 5 min prélever 10 marrons, les déposer dans une casserole d'eau froide et porter à ébullition pendant 2 à 3 min, à ce moment les peaux se détachent presque toutes seules. Pelez les marrons et recommencez l'opération jusqu'à épuisement. Ceci est la partie la plus ardue car les marrons ont tendance à se briser et de plus on se brûle, mais courage ça vaut le coup.
Déposez les marrons dans une casserole d'eau froide et portez à faible ébullition pendant 15 min (les marrons doivent être cuits mais pas trop sinon ils réduiraient en purée). En fin de cuisson, jetez les marrons dans une terrine d'eau bien froide afin de les raffermir. Dans une cocotte-minute de préférence, mettez l'eau et le sucre. Mettez sur feu moyen, lorsque le sucre est devenu transparent augmentez le feu. Dès que le sirop bout ajoutez la gousse de vanille fendue en 2 . Laissez bouillir à gros bouillons pendant 3 min et y plonger les marrons installés dans le panier de la cocotte, cela les protègera des chocs.
Laissez reprendre l’ébullition et laissez à frémissement pendant 1 min. Éteignez le feu et laissez refroidir tel quel 24 heures.
Le lendemain égouttez les marrons et portez le sirop à ébullition pendant 3 à 4 min puis plongez le panier de marrons et laissez frémir pendant 3 min. Renouvelez l'opération le 3ème et 4ème jour.
Pour terminer, sortir les marrons refroidis et les poser sur du papier sulfurisé à l'air libre afin qu'ils sèchent. Le sirop restant pourra aromatiser des yaourts ou du fromage blanc. If you tried this and liked it or wanteed to add suggestions, click on the link
Check out the local haps - What's 4 dinner?
ZAC'S RESATAURANT REVIEWS
Local Review -
Travel away, get ready for a transport to Europe-Water Street Bistro While sitting down at a table on the river, during a warm, sunny day, sipping sparkling lemonade, I felt like I was nowhere near my hometown of Petaluma. It was more like I had traveled to Europe and into one of their many little cafés around the Seine, or Danube river, I was a tourist in my own town. I wish I had visited Water Street Bistro a little sooner, but alas, “what made it special yesterday continues to make it special today.” –Zac Copper.
The same goes for this little rustic restaurant that borders the Petaluma river, for I had a Coq au Vin that tasted like that of my French grand-mother, savory homey food. The chicken was cooked perfectly, the meat fell off the bone, much like a FoodieG BBQ rib. The coq au vin was well accompanied by several potatoes, and mushrooms and a side salad with a simple balsamic vinaigrette to round it off. It was a great ‘light’ lunch, perfect for summer.
My sisters chose a Bocadillo, a type of Spanish sandwich made with baguettes. This Bocadillo, was simple with basil, tomatoes, prosciutto and fresh mozzarella cheese. The bread, though silly as it may sound, is very important that it is not crunchy, but moist, which this one was.
But the dish that really topped off the feeling that we were in foreign land was the salad my parents ordered; spinach and Belgian Endive salad that had tons of toasted pecans and a light lemon, basil vinaigrette dressing finished with slices of pear. As I sat there I saw all these European dishes scattered about our table, the sun shining; a great day it really felt like we could have been 3,000 miles around the world on an entirely different continent. The service at the Water Street Bistro is very friendly and relaxed. So here you go another FoodieG approved hidden gem in Sonoma County, Check it Out!
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