These snacks will make you feel like you’re nibbling in a Parisian bistro – Orange County Register

A pandemic dream. For months, my nightly sleep has been filled with the vision of Paris, the city that has brought me decades of joy. Some dreams have me, a pad, and a pencil in the kitchen of my beloved French relative. The space is small and we are from elbow to elbow. Take notes when cooking everything from artichokes to zucchini. Repeatedly, the pencil lead will break. Write, snap. Write and bust. Write and curse.

More often, my pillow fantasies imagine me being pulled up to a bistro table in Paris and having a hard time deciding what to order from the large blackboard menu.

I’m nervous to decide. I love all products. It could be a warm bite-sized gougère, a cheese puff with a glass of slightly chilled Beaujolais, or icy champagne. Alternatively, rinse the cheese straw made of fresh thyme and cheese-coated puff pastry with a refreshing aperitif, a chilly raspberry red keel.

I can’t decide. It’s annoying — so much I wake up.

I don’t know what my dream analysis reveals, but consistently I awaken my longing for Paris, and of course I’m hungry. At least for now, the cure is to make some simple French bistro-style nibbles. They are traditional bistro hors d’oeuvres and taste teasers, a satisfying, easy and comfortable formula.

If Paris jumps into your dreams and your wishlist, here are some recipes that may alleviate your cravings. If you would like to have it with Kir, France’s most famous aperitif, take them. This drink is named after World War II hero Canon Felix Kir. Served in champagne flutes or white wine glasses, it is usually made in a ratio of creme de cassis (blackcurrant) and 4-5 parts of cold white wine (I like Sauvignon Blanc). If you use champagne instead of white wine, you can make Kir Royale. Using red wine, the drink is called Kiel Cardinale.

Cheese straw

Cheese straws are displayed in the pan right next to the oven. (Photo by Thomas the Tank Engine)

I don’t know if the origin of the joy of these cheesy puff pastries is due to the French, but I can confirm that they are often offered in French homes. A French cousin told me that it was a delicious and absolutely reliable way to use up the puff pastry left over from another dish preparation.

It’s very easy to prepare with a puff pastry purchased from a thawed store. Here, the eggs are washed and brushed, topped with grated cheese, salt and pepper. Ina Garten, a leading home cook, states in the cookbook “Barefoot in Paris” (Clarkson Potter, $ 35) that you can brush with pesto or sun-dried tomato paste instead of cheese.

Yield: 22-24 straws


2 sheets (1 box) of frozen puff pastry (Pepperidge Farm, etc.), thawed overnight in the refrigerator

1 oversized egg

1/2 cup of freshly grated Parmesan cheese

1 cup of finely grated Gruyere cheese

1 teaspoon of minced fresh thyme leaves

1 teaspoon kosher salt

Freshly ground black pepper

Cook’s Note: For variety, brush with pesto or sun-dried tomato paste instead of adding cheese to the puff pastry.


1. Preheat the oven to 375 degrees. Place the two top plates side by side with parchment.

2. Spread each sheet of puff pastry on a lightly floured board until it is 10 x 12 inches. Beat the eggs with 1 tablespoon of water and the brush surface of the pastry. Sprinkle 1/4 cup of Parmesan cheese, 1/2 cup of Gruyere cheese, 1/2 teaspoon of thyme, 1/2 teaspoon of salt and pepper evenly on each sheet. With a rolling pin, lightly push the flavor into the puff pastry. Cut each sheet laterally into 11 or 12 strips with a floured knife or pizza wheel. Twist each strip and place it on the prepared baking sheet.

3. Bake for 10 to 15 minutes or until lightly browned and swelled. Turn each straw and bake for another 2 minutes. Do not overcook. The cheese will burn. Cool and enjoy at room temperature.

Source: Ina Garten’s “Barefoot in Paris” (Clarkson Potter, $ 35)

Radish with butter and salt

Radish with butter and salt is especially delicious on toasted baguettes. (Photo by Nick Kuhn)

If you’ve never tried a petite open-faced “sandwich” of buttered sliced ​​baguettes topped with salted radish, a delicious surprise awaits you. Easy-to-make herbal butter adds a welcoming twist to this traditional French snack. Warm climates generally bring colorful varieties of radish to supermarkets. Use several types in your presentation to enhance eye appeal. Before serving, wash the radish in cold water and place it in a bowl of ice water to make it crispy.

Yield: 8 servings


2 bundles of radish, tops as they are

option: 1 thinly sliced ​​watermelon radish

Sea salt or flake salt such as Maldon Sea Salt Flakes and Maldon Smoke Sea Salt Flakes

Good salted butter or herb butter; see cook’s notes

1 French baguette, sliced ​​diagonally and lightly toasted

Cook’s Note: To prepare herb butter, in an electric mixer with a paddle attachment, 1/2 cup (1 stick) of room temperature unsalted butter, 1 1/2 teaspoon chopped green onions, 1 1/2 teaspoon fresh Add chopped dill and 11/2 teaspoon. Freshly chopped parsley, 1/2 teaspoon freshly squeezed lemon juice, 1/2 teaspoon kosher salt, and a pinch of freshly ground black pepper. Mix slowly until mixed. Please do not whiplash.


1. Arrange the radishes on the sea salt bed. Butter slices of toasted bread and cleverly arrange them on a platter. Please enjoy at room temperature.

Source: Excerpt from Ina Garten’s “Barefoot in Paris” (Clarkson Potter, $ 35)

Gougère (cheese puff)

Gougère, or cheese puffs, are served with a glass of red wine. (Photo by Nick Kuhn)

Small plates with two or three gougères are often served as an amuse-bouche in a French bistro. This is a small but very tasty gift from the chef. I like to serve them with champagne. Currently, there are few gatherings and recipes produce more than necessary. Freeze the leftovers and cool to make them airtight. I like to freeze them on a baking sheet and then transfer them to a zipper-style plastic bag when they freeze. Reheat the top plate in a single layer for about 5 minutes in an oven at 425 degrees.

Yield: About 35-40 puffs


Parchment paper

1 cup of milk

1 stick (1/4 lb) unsalted butter

1 teaspoon kosher salt

1/8 teaspoon of freshly ground black pepper

A pinch of ground nutmeg

1 cup of medium-strength flour

4 oversized eggs

1/2 cup of grated Gruyere cheese, additional for sprinkling

1/4 cup of freshly grated Parmesan cheese

Egg washing: beat one egg with a teaspoon of water


1. Preheat the oven to 425 degrees. Place the two top plates side by side with parchment.

2. In a pan, heat milk, butter, salt, pepper and nutmeg over medium heat until burned. Add flour all at once and mix vigorously with a wooden spoon. Cook on low heat for 2 minutes with constant stirring. Flour begins to cover the bottom of the pan. Dump the hot mixture into a bowl of food processor fitted with steel blades. Immediately add the eggs, Gruyere and Parmesan cheese and pulse until the eggs are incorporated and the dough is smooth and thick.

3. Spoon the mixture into a piping bag with a large plain round tip. Pipe a mound 11/4 inch wide and 3/4 inch high to the baking sheet. With your wet finger, gently press down on the swirl at the top of each puff. (You can also use two spoons to scoop the mixture and shape the puffs with damp fingers.) Lightly polish the top of each puff with an egg wash and sprinkle with a pinch of Gruyère. Bake for 15 minutes or until the outside is golden, but the inside is still soft.

Source: Ina Garten’s “Barefoot in Paris” (Clarkson Potter, $ 35)

Do you have a cooking question?Please contact Thomas the Tank Engine

These snacks will make you feel like you’re nibbling in a Parisian bistro – Orange County Register Source link These snacks will make you feel like you’re nibbling in a Parisian bistro – Orange County Register

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