Behind the French Menu

Anis Étoile or Badiane - Star Anise the Spice. Star Anise on French Menus.

from
Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

Dried star anise

https://www.flickr.com/photos/geishaboy500/4297746909/

Anis Étoile, Badiane or La Badiane Chinoise - Star Anise; the star-shaped fruit of the Chinese Anis plant. Star Anise has been used in Chinese and other Asian cuisines for thousands of years for its aniseed flavor. In the West, the most popular herb used for its aniseed flavor was Aniseed, Anis or Boucage in French. The oil of the star anise is fragrant and is used in Asian cooking, as well as being employed in perfumes and soaps. Star Anis is also the most essential ingredient in that important Chinese spice group the Cinq Épices Chinois, the Chinese five spice powder; today, however, the Chinese five spice powder often has the Western Anis included, alongside star anise, as it allows for a more mellow flavor and Chinese tastes have changed.

Star Anise and Western cooking.

Two hundred years ago star anise came into mainstream European cuisine competing with and adding to Anis and other herbs for the best aniseed flavor. Beginning with Absinthe Star Anis became famous in France’s and other country’s aniseed flavored drinks. Star anise along with aniseed is an essential ingredient in France’s popular Pastis and similar alcoholic drinks.

The Star Anise fruits.

Star Anise comes from a tropical evergreen tree that may grow up to 10 meters (33 feet) in height. The fruit of the tree is the star shaped pods that give the star anise its name; inside each pod is a pea-sized fruit that is also part of the spice.The star shaped fruits (pods) are always used in a dried state, they are harvested before they are fully ripe and then allowed to dry to their signature brown color

The Star Anise plant and fruit.

Photograph courtesy of Biodiversity Heritage Library

https://www.flickr.com/photos/biodivlibrary/8231725093/

Star Anise on French Menus:

Creme Brulée à l'Anis Etoile – Crème Brulée flavored with star anis.

Le Filet De Sandre Des Bateliers à l’Anis Étoilé et Duxelles de Champignons - A filet of pike-perch (also called Zander) caught by fishermen and women on boats on the River Loire flavored with star anise and served with mushroom duxelles.

Star Anise drying on the tree.

Photograph courtesy of ToxicologyCentre.com

Gigot d'Agneau à l'Orange et à l'Anis Étoilé - Leg of lamb flavored with orange and star anise,

Navarin d'Agneau à l'Anis Étoilé – A Navarin, a traditional lamb and turnip stew flavored with Star Anise.

Star Anise reading for picking and drying

Photograph courtesy of Guagzhou New Sino Biotech Co Ltd.

Le Médaillon de Cochon de Lait Basse Température, Jus Corsé à l'Anis Étoilé, Écrasé De Pommes De Terre À La Ciboulette – A medallion, a round or oval cut, from a suckling pig that has been very slowly cooked at a low temperature. The medallion cut is served with a jus course, the natural cooking juices, flavored with star anise and the dish is accompanied by hand mashed potatoes flavored with chives.

Braised pork belly flavored with star anise.

Served with poached egg and pickled mustard greens over ginger jasmine rice

Photograph courtesy of Ron Dollete

https://www.flickr.com/photos/saucesupreme/14889007295/

Saint-Jacques Fumées à l'Anis Étoilé – King Scallops smoked with and flavored with star anise.

Saumon Confit Dans un Bouillon de Gingembre et Anis Étoilé – Salmon slowly cooked in a bouillon of ginger and star anise

Warnings on star anise teas.

N. B. In September 2003, the U.S. Food and Drug Administration advised against drinking star anise teas (fusions or tisanes). The FDA warned consumers not to consume fusions/ teas containing star anise as it has been associated with neurological problems including vomiting, rapid eye movements and more. Despite this, no such problems have been reported from the use of star anise in cooking or in Pastis and similar alcoholic drinks that contain star anise. Since that 2003 warning, I can find no further updates.

Star anise and the flu.

Star Anise hit the news when it became a major component in Tamiflu, (Oseltamivir). Tamiflu is, at this time, the only successful antiviral medication that blocks the actions of influenza virus types A and B. Originally, the major active ingredient was star anise; that discovery sent the price of star anise to the stars in the outer galaxies. Then, luckily for those who enjoy star anise in cooking or in alcoholic drinks the active anti-flu ingredient in star anise was created in the laboratory and the price of the spice returned to earth.

The star anise essential oil

Photograph courtesy of healthaid.co.uk

(Catalan - anís estelat ), (Dutch - steranijs), (German – sternanis, badian), (Italian - anice stellato, badiana), (Spanish - badián, badiana, anís estrella),

Connected Posts:

Absinthe; the Original, Notorious Version and Absinthe Today; a Very Different Liquor

Ciboulette – Chives, the herb, in French Cuisine.

Coquilles Saint-Jacques and the Vanneaux or Pétoncle. The King Scallop and the Queen Scallop. The Coquilles Saint-Jacques, and the Vanneaux or Pétoncle in French Cuisine.

Crème Brulée. The History of the dish and the Man Who Created or Re-Created Creme Brulee.

Duxelles on French Menus. Duxelles in French Cuisine.

Gigot, Gibelotte, Gigolette, Gigotin and Gigue on French Menus and in French Cuisine.

Gingembre – Ginger, the Spice. Ginger is very important in French Cuisine, and Gingerbread is Very Popular.

Jus – Fruit or Vegetable Juice and/or a cooked dish’s natural juices on French Menus.

Médaillon – A Medallion. A Médaillon de Bœuf, Médaillons de Veau, Médaillon de Lotte, Médaillons de Canard and More. Médaillons in French cuisine and Médaillons on French Menus.

Sandre - Zander in the USA and Pike Perch in the UK. Sandre in French Cuisine.

Saumon, Saumon Atlantique - Salmon. Atlantic Salmon is the Salmon on Nearly all French Menus.

Turnips, (Navets) Parsnips (Panais) and Swedes (Chou-Navets or Rutabaga). Traditional Root Vegetables in Modern French Cuisine.

Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

Duxelles on French Menus. Duxelles in French Cuisine.

from
Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

Rack of Lamb en Croute

With mushroom duxelles inside the puff pastry en croute casing.

Photograph courtesy of Tom Mascardo

https://www.flickr.com/photos/mascardo/533120584/

Duxelles is a five-hundred-year-old recipe of finely chopped wild mushrooms, shallots, and herbs cooked in butter. Duxelles are one of the oldest French culinary creations and will still be on many menus though often the mushrooms are the farmed varieties. Duxelles, today with or without wild mushrooms, are still used as originally intended as a stuffing or as a garnish for egg, fish, and meat dishes. Duxelles may sometimes be helped along with wine and prepared with an added sauce. Other modern Duxelle variations will have the mushrooms replaced by vegetables or seafood; that is usually clearly noted on the menu listing

Salmon Coulibiac, Duxelles, Fine Herbs,

The traditional Coulibiac is a salmon dish prepared by layering the salmon with spinach and rice. Nevertheless, I have seen many variations on this dish, and here we have Duxelles added.

Photograph courtesy of Edsel Little

https://www.flickr.com/photos/edsel_/12312701294/

The originator of this simple but famous recipe was one of France’s earliest published chefs, Francois Pierre de La Varenne (1618 – 1678). The recipe was published in his first book Le Cuisinier François, the French cook. La Varenne named the dish after his employer the Marquis d'Duxelles. (The Marquis d'Duxelles was Nicolas Chalon du Blé (1652 – 1730) The Marquis was also a French general and served as the French Foreign Minister).

Duxelles on French Menus:

Ballotine de Pintade Farcie à la Duxelle de Champignons - A deboned Guinea fowl stuffed with mushroom Duxelles and then roasted or braised.

Coeur de Filet Mignon Farci à la Duxelle de Chanterelles, Sauce Bercy – The heart of a pork fillet, the pork tenderloin stuffed with Duxelles made with wild chanterelle mushrooms and served with a Sauce Bercy made for meat. (There is a Sauce Bercy for fish and the Sauce Bercy noted above for meat; there is also a Beurre Bercy, a cold compound butter for meat). N.B. A French filet mignon, unless expressly indicating beef or veal is, like this menu listing, pork.

A pork chop with mushroom and black garlic Duxelles.

Photograph courtesy of Edsel Little.

https://www.flickr.com/photos/edsel_/11919711456/

Filet De Bœuf Français Accompagné sur une Duxelles De Champignons, Sauce Au Foie Gras, Et Frites De Légumes Anciens. – A cut of a French beef fillet, the tenderloin, accompanied by mushroom Duxelles served with a fattened duck's liver sauce, and French fries made using heirloom vegetables; those vegetables would probably include Jerusalem artichokes, parsnips, and Swedes (rutabaga).

Filet de Sole en Duxelles de Crevettes – Filet of sole served with the Duxelles made with shrimps, not mushrooms. With a menu listing like this ask which of the many different soles is the one on the menu. It may be Dover Sole, the most expensive or Lemon Sole or another.

Smoked New York Strip Steak with Portobello Duxelle in a Peanut and Parsley Crust.

A New York Strip Steak in France would be a faux-filet, a cut just below the French entrecote.

Photograph courtesy of Ana Reyes

https://www.flickr.com/photos/79780289@N06/6993791338/

Onglet De Bœuf Grillé Et Ses Zitoni Crème Brocolis Et Duxelles De Paris - A flank steak or skirt steak. In the USA an onglet may also be called a London broil. Here the steak is accompanied by zitoni pasta, (zitoni is a large sized ziti tubular pasta) accompanied by creamed broccoli, and Duxelles made with button mushrooms.

Zitoni Pasta

Queue de Lotte Farcie à la Duxelles de Pleurotes, Sucs Déglacés au « Zibbibo » de Sicile - Tail of monkfish stuffed with oyster mushroom Duxelles served with a sauce made with the cooking juices and the scrapings from the cooking dishes flavored with Zibibbo, a sweet Muscat wine from the Italian Island of Pantelleria.(The Zibbibo wine may only be made on the island of Pantelleria though it may be bottled on the island of Sicily).

Raviole de Txangurro à la Duxelle de Champignons – Ravioli stuffed with the Basque dish of Txangurro, crab meat prepared with onions, tomatoes, hot peppers, and brandy, accompanied by mushroom Duxelles. The crab meat will probably come from the Crab Tourteau, France’s most popular local crab.

Of course, a good recipe is for adapting; today the original mushrooms may be changed for another ingredient. The new ingredients may be vegetables or seafood, but they will still be finely chopped and prepared together with shallots and herbs and fried in butter. Menus that offer the traditional duxelles will note duxelles de champignons, button mushrooms, or name a particular mushroom to avoid misunderstandings. The wild mushrooms used may include The Mousseron or St. George's Mushroom, the Pleurot, the wild oyster mushroom, the Cepe, the French wild porcini mushroom, or the Morille, the Morel mushroom, among many others.

Scallop, mille-feuille of cabbage and scallop brandade.

Juices of grilled red cabbage, sauerkraut and pear duxelles, lardo.

Photograph courtesy of Two Helmets Cooking

https://www.flickr.com/photos/34338566@N08/5534556809/

Duxelles, a simple recipe with so much fame.

“ A simple recipe,” you may say; “I could have done that;” you may say; however, the fact is that none of us were around to create the recipe in 1651. Then La Varenne published this recipe in his first French cookbook: Le Cuisinier François, the French cook. Long before cultivated mushrooms were farmed Varenne would have sent his kitchen staff out into the woods to collect the wild mushrooms he used in his recipe. La Varenne probably turns over in his grave as his copyright has expired and his descendants cannot receive royalties

The front page of the original edition of

Le Cuisinier François.

Photograph courtesy of the Biblotech National de France.

La Varenne’s book is still going strong with a number of French editions available at Amazon France and Amazon USA with the last edition that I saw dated 2013. English adaptations are also available. La Varenne did not leave us with one book; he published at least three more. There are disputes around his ownership of all the recipes, but it is enough to say that they allow us to look inside the French kitchen in the 17th century.

Read the French version for free.

The French national Library website http://gallica.bnf.fr/ allows the reader access to the original book free of charge and makes a small charge for downloading it.

Connected Posts:

Ail - Garlic. Garlic in French Cuisine

Artichaut de Jérusalem or Topinambour - The Jerusalem Artichoke or Sunchoke on French Menus.

Carré d'Agneau (Carre d'Agneau) - A rack of lamb. A rack of Lamb on French Menus. Ordering Lamb in France II.

Chanterelle Mushrooms, the Most Famous Four. Chanterelle Girolle Mushrooms on French Menus. The Mushrooms of France IV.

Champignons on French Menus. The Champignon de Paris, the Button Mushroom in French Cuisine. The Mushrooms of France I

Coquilles Saint-Jacques and the Vanneaux or Pétoncle. The King Scallop and the Queen Scallop on French Menus. The Coquilles Saint-Jacques, and the Vanneaux or Pétoncle in French Cuisine.

Crabes - Crabs. Crabs Among the Crustaceans on Your French Menu. Crustaceans II.

Crevettes - Shrimps and Prawns on French Menus. Shrimps and Prawns are Some of the Many Tasty Crustaceans seen in French Cuisine.

Échalotes - Shallots. Shallots on French Menus. Shallots are One of the Most Important Herbs in the French Kitchen

En Croûte (En Croute) on French Menus.

Entrecôte (Entrecote). Ordering a Perfect Entrecote Steak in France.

Faux-filet or Contre-filet - A UK Sirloin, a USA Strip Steak.

Filet Mignon on French Menus and Filet de Bœuf in French Cuisine.

Foie Gras - Fattened Goose or Duck Liver. Foie Gras on French Menus. Foie Gras in French Cuisine.

Les Fine Herbes; the Most Important Herb Group in French Cuisine. Les Fine Herbes on French Menus.

Lotte or Baudroie - Monkfish. Monkfish on French Menus.

Millefeuilles, Mille-feuilles, Feuilles, Feuilleté and Feuillantine on French Menus.

Morille, the Morel Mushroom. Morel mushrooms on French Menus. The Mushrooms of France V.

Onglet and Bavettes on French Menus.Steak Frites in French Cuisine.

Persil - Parsley in French Cuisine. Parsley on French menus.

Pintade - Guinea Fowl. Guinea Fowl on French Menus.

Pleurote – The Oyster Mushroom in French cuisine. The Mushrooms of France VI

Sauce Bercy, the Classic Sauce for Fish; Sauce Bercy for Meat Dishes and Beurre Bercy for Steaks and Roasts.

Saumon, Saumon Atlantique - Salmon. Atlantic Salmon is the Salmon on Nearly all French Menus,

Sole Française. Dover Sole or Sole Française on French Menus. Dover Sole in France may be on your menu as Sole Française. The Fish are the Same, They Just Have Different Passports!

Sole Limande - Lemon Sole on French Menus .

The Cèpe Grows Wild in France. The Cepe is the French Porcini Mushroom. The Cepe on French Menus. The Mushrooms Of France III.

The Mousseron - The St. George's Mushroom. The St. George's Mushroom on French Menus. The Mushrooms of France II.

Turnips, (Navets) Parsnips (Panais) and Swedes (Chou-Navets or Rutabaga). Traditional Root Vegetables in Modern French Cuisine.

Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

Bleu de Gex AOC/AOP – One of the Jura’s Most Famous Cheeses. Bleu de Gex on French Menus.

from
Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

Blue de Gex.

Photograph courtesy of Fromagerie de la Combe du Val

The taste and texture of Bleu de Gex Cheese.

Bleu de Gex AOP is a mild, blue, 50% fat, creamy, but slightly crumbly, ivory colored, cows’ milk cheese made with unpasteurized milk. The cheese has a yellowish to brown rind, greenish-blue veins and has an earthy smell with a slightly nutty taste. It is a medium to mild blue cheese and aged for at least 21 days before being sold.

The Bleu de Gex has a French language website which may be viewed in English using the Bing or Google translate apps.

http://www.bleu-de-gex.com/-L-AOP-du-Bleu-de-Gex-.html

The other names of the Bleu de Gex cheese.

Bleu de Gex was the first cow’s milk blue cheese to be awarded a French AOC so you may correctly assume it is one of best blue cheeses. The official name of this cheese is Blue du Haut Jura AOP, but it also called Le Bleu de Septmoncel AOP while the name the Blue de Gex (pronounced ble de j-ex) is the name used most often. The different names relate to tradition and the cheese’s history.

A wedge of Blue de Gex

Photograph courtesy of Ma Fromagerie Fine, Rennes.

The French department of Jura in the Jura Mountains.

The cheese is made in the higher parts of the department of Jura, the Haut Jura, in the region of Bourgogne-Franche-Comté. The Jura Massif, the mountains, is north of the Alps and the department borders Switzerland and is, somewhat obviously, named after the Jura Mountains. Confusion can arise as apart from the French department of Jura, there are the French-Swiss Jura Mountains and there is also a Swiss canton called Jura. N.B. The French department of Jura and the Swiss Canton of Jura are close but do not have a shared border. (The regions of Bourgogne, Burgundy, and the Franche-Comté were combined into one super region called Bourgogne-Franche-Comté on 1-1-2015. The number of regions in mainland France was reduced from 22 to 13 on that date. In many respects, France’s regions are similar to USA States and British Counties. The government hopes the reduction of bureaucracy will bring significant savings for the taxpayers; we shall see!).

Aging Bleu de Gex Cheeses.

Photograph courtesy of Pays de Gex-lafaucille

The area where Bleu de Gex cheese is made.

Bleu de Gex is only made in small traditional dairies and farms where the cows are milked or in small co-operative dairies in the Haut Jura. The milk used for this cheese comes from Montbeliarde or Pie Rouge de l’Est cows only. The cows graze freely in the summer on the grasses, herbs, and flowers in the Jura mountains and that produces their particular milk that makes this unique cheese. In the winter the cows are fed hay collected from the grasses, herbs, and flowers in the same area where they feed in the summer. Some of the Bleu de Gex cheese comes from over the departmental border in the department of Daubs. The calves are all raised by their mothers, and no antibiotics or growth hormones are permitted.

The Jura is famous for its cheeses and wines.

The Jura is known for many excellent cheeses apart from the Bleu de Gex, especially its five-star Comté AOP cheese, its Morbier AOP, and Mont d’Or AOP cheeses. The Jura is also famous for its Vin Jaune, yellow wine, as well as its Vin de Paille, the so-called straw wine, and for its Macvin, a fortified wine, mostly consumed as an aperitif.

Tarte au Bleu de Gex et aux Poires

A tarte made with pears and Bleu de Gex.

Photograph courtesy of cancoillotte.net

Bleu de Gex on French Menus:

Terrine de Lapereau au Bleu de Gex – A hare pate prepared with the Bleu de Gex cheese. (Hare in France are farm raised).

Salade d’Endive et Poire au Bleu de Gex, Cerneaux de Noix et Abricots Secs – A salad with endives, pears, Bleu de Gex cheese, walnuts and dried apricots.

Bleu de Gex.

Photograph courtesy of JURAFLORE

Faux-Filet Au Bleu De Gex – In the USA this may be called a Strip Steak, a Kansas City Strip or a Delmonico while In the UK this would be a UK sirloin steak. (The UK and US sirloins are different cuts).

Suprême De Poulet Fermier Au Bleu De Gex – Breast of farm raised chicken served with a sauce made with Bleu de Gex cheese.

Tarte Fine Au Bleu De Gex Et Aux Poires - A tart made from a disk of puff pastry covered with pears and Bleu de Gex cheese.

Enjoy the cheese.

Photograph courtesy of Fromagerie de la Chat-Bo

Salade De Chêvre Chaud Et Bleu De Gex Chaud - A salad made with warm goat’s cheese and warm Bleu de Gex cheese.

Where Bleu de Gex began.

The cheese has been made in the area since the 13th century when it was created by the monks of the Abbey of Condat. The original abbey was founded in the 4th century C.E. and would, in the 17th century, take on the name of the village of Saint-Claud and became the Abbey of Saint-Claude. The town of Saint-Claud is 58 km (36 miles) from the departmental capital of the Jura called Lons-le-Saunier and is 82 km (51 miles) from Geneva, Switzerland, and 101 km (63 miles) from Lake Annecy. In the winter the area is a skier's playground.

Skiing in the Jura.

Photograph courtesy of richard olvera

https://www.flickr.com/photos/121036654@N04/15965411132/

The history of the Pays de Gex.

The Pays de Gex means the Land of Gex and changed hands between Switzerland and France many times. In 1815, after the final exile of Napoleon I with the Treaty of Paris, the Pays de Gex was divided between France and Switzerland. The Swiss part of the Pays de Gex is now the northwestern part of the Canton of Geneva.