French la Vie

 

There was a message from my friend, to my brother, to my sister in law, to my mother, to me:

"Tell Corey to come over, I have a recipe I want to try, how about Sunday around 10."

Staying at my Mother's home means good food, constant family, no TV, no answering machine, no internet… almost out of touch except for the word of mouth and if you hear the phone ring.

 

 

Judy was one of my seventh grade teachers, we became friends when I grew up. A few months ago she came to visit us in France. I love her home, her style and her honesty.

Judy found a recipe in the newspaper she said, "It has caramelized Onions, Cranberries, Roquefort…" my mouth watered, "Need not say more."

Gathering the ingredients we talked between snippents of thyme, spoons of sugar and pinches of cranberries only to tear up when we sliced onions thinly.

 

 

Roquefort Tartines with Shallot-Cranberry Confit

by Bibby Gignilliat

Confit:

2 T unsalted butter

4 Shallots halved and thinly sliced

1 medium onions thinly sliced

A half of a cup of dried cranberries

1 t of fresh thyme leaves

2 t sugar

2 T Sherry vinegar

1 teaspoon of lemon juice

A fourth of a cup warm water

a half of a teaspoon of salt

a fourth of a teaspoon of pepper

Crostini:

One baguette cut in 1/2 inch thick diagonal slices.

1/4 cup olive oil

2/3 or five ounces of Roquefort cheese

Fresh thyme to garnish.

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Preheat oven 350

Confit:

Melt the butter in a medium skillet over medium heat. Add the shallots, onions, cranberries and thyme cover and let until the shallots and onions are soft and begin to carmelize (10 minutes +). Stir in the sugar; cover and cook another 10 minutes. Add the vinegar, lemon juice, warm water, salt and pepper. Cook, uncovered, stir when need be, until liquid has evaporated and mixture is golden brown.

Crostini:

Brush the sliced baguette on one side with olive oil; arrange with oil side up, on a sheet pan and bake until golden around the edges, about ten minutes.

To assemble:

Spread some Roquefort (or soft goat cheese) over each crostini. Top with some shallot-cranberry confit, garnish and serve.