Autumn in Burgundy is a ‘foodies’ dream.Merrilees Parker explores the golden vineyards of the Cote D’Or. Here she picks grapes, celebrates with local wine makers and learns which wines go best with what foods. Merrilees visits typical markets, goes mushroom hunting and eats at a farmyard restaurant run by farmers wives. She has to cope under the heat and stress of a 3 Michelin star restaurant, takes a journey in a hot air balloon and meets with local chefs to make ‘frogs legs’, ‘apple tart’, ‘roasted wild mushrooms’ and‘beef Bourguignon’.
- TV Shows: Planet Food - Burgundy Recipes Beef Bourguignon
- TV Shows: Planet Food - Burgundy Recipes Frogs Legs (cuisses de grenouille)
- TV Shows: Planet Food - Burgundy Recipes Apple Tart
- TV Shows: Planet Food - Germany Recipes: Paper Clip Asparagus
- TV Shows: Planet Food - Burgundy Recipes Pain d'Epices (Burgundian Spice Bread)
- Burgundy Recipes - Persillade of Wild Mushrooms with Walnut Oil
- Burgundy Recipes - Crispy Baked Butternut Squash
TV Shows: Planet Food - Burgundy Recipes Beef Bourguignon
Serves 4-6 people
1 kg / 2.2 lbs good quality beef or Charolais beef
For the Marinade:
1 bottle Burgundy wine, e.g. Pinot Noir
2 large sticks celery roughly chopped
2 fresh bay leaves
pinch of fresh thyme
2 large carrots roughly chopped
2 large onions peeled and quartered
1 bulb garlic, unpeeld and cut horizontally
1 tbsp whole black peppercorns
For the Sauce:
2 oz / 50 g of butter
2 tablespoons of olive oil
8 oz / 200g of smoked bacon / pancetta / lardons chopped into small dices
4 shallots peeled and roughly chopped
3 tablespoons of Dijon mustard
a little water
salt and pepper
1. Place the beef in a large bowl and add all the marinade ingredients. Cover and marinade for at least 8 hours or preferably over night.
2. Drain off the liquid from the marinade and reserve. Remove the peppercorns, onions and garlic. Separate vegetables from the meat. Dry the meat thoroughly on kitchen paper.
3. Heat heavy based saucepan. Add the butter and oil, then tip in the beef. Cook over a high heat until sealed all over, then remove from the pan and keep warm.
4. Now cook the lardons for 3-4 minutes until golden. Add the shallots and cook until they just begin to soften, stir in all the marinade vegetables, and cook for a further 3-4 minutes until sealed.
5. Return the meat to the pan and season generously with salt and pepper and stir in the mustard until all the ingredients are coated generously. Pour in the reserved marinade liquid and bring to a gentle bubble.
6. Cover with a lid and cook for 1 ½ – 2 hours when the sauce should be thick and the meat tender, you may need to add a little water half way through the cooking process.
Serve with mash potato
Recipe by Merrilees Parker
TV Shows: Planet Food - Burgundy Recipes Frogs Legs (cuisses de grenouille)
1 kg / 2.2lb of fresh frogs legs
400g / 14oz garlic
100g / 2oz flat leaf parsley
60g / 1.5oz unsalted butter
500 ml of goose fat
bowl of plain flour mixed with salt and ground black pepper
Method: garlic puree
Place the garlic cloves in a saucepan of boiling water. Bring to the boil, drain and repeat 3 times. Once fairly soft you will find they peel very easily. Place cloves in the blender and blend until thick, smooth and glossy. Set aside.
Method: parsley sauce
Wash the parsley. Pick the leaves off and place in boiling water and simmer gently for 3-4 minutes, run under cold water to stop further cooking. Place leaves in a blender and blend until a paste. Squeeze the puree through a sieve, place in a saucepan with a little water, enough to obtain the consistency of a coulis, so it covers the back of a spoon smoothly and evenly. Set aside.
Preparation: frogs legs
Remove two muscles from the shin part of the leg. Roll the legs in the bowl of plain flour mixed with salt and ground black pepper. Fry gently in the goose fat in a shallow sauté pan. Cook the legs until crispy and slightly browned on the outside. About 3-5 minutes. Place on some kitchen towel to absorb the excess grease.
This dish is best served on a white plate as it is so colourful. Paste a layer of the parsley puree all over the plate. Create a small mound of garlic puree in the middle. Uniformly place the frogs legs around the garlic in a circle. About 12 frogs legs per person is recommended.
Recipe from Bernard Loiseau
TV Shows: Planet Food - Burgundy Recipes Apple Tart
Apple tart variation using blackberries, raspberries, strawberries and grapes
- 200 g / 8 oz of plain flour
- ½ tea spoon salt
- 100 g / 4 oz of unsalted butter
- ½ cup / 125 ml of water (room temperature)
- 4 tasty eating apples
- 3 tablespoons of sugar
- 1/2 teaspoon cinnamon
- 1 ½ cups / 375 ml of double cream
- 1 large egg
Rub butter into flour and salt.
Add water to make a dough and stir with a knife and then form a ball with your hands.
Roll out the pastry evenly and line a pie dish. Leave in the fridge.
Peel, quarter and core the apples and cut into thin slices. Neatly arrange the apples on the pastry.
Whisk the egg and sugar together in a bowl.
Add the double cream slowly and cinnamon. Whisk thoroughly all together so the cinnamon does not make any lumps.
Pour the cream mixture over the apples.
Place the apple tart in a hot oven 375F/190C for 25 minutes, until golden on top.
Serve with good vanilla ice-cream.
Recipe from Judith Lemoine
TV Shows: Planet Food - Germany Recipes: Paper Clip Asparagus
For the Crayfish:
- 32 fresh crayfishes
- 5 shallots (small onions)
- 1 fennel cut in quarters (in 4 pieces)
- 1 bay – leaf
- 1 teaspoon of star anise
- 1 teaspoon of white peppercorn
- 1 celery stick
- sea salt
- 1 chilli
- 1 lime
- a little bit of chervil
For the asparagus:
- 20 spears of asparagus same size
- 160 g. butter
- 24 big paper-clips
- 8 pieces of grease proof paper
1. Place a big pot of water on the cooker to boil, add sea salt, garlic, cumin, celery sticks, white peppercorn, fennel, star anise, a chilli, a bay leaf and shallots and let it simmer for 10 minutes. This will be used as the stock to cook the crayfish later on.
2. Place another large saucepan with plenty of water and a bit of sea salt, and let it boil.
3. Then swiftly peel the spears of asparagus. Place them in bundles of 5 on two pieces of grease proof paper before seasoning with salt and sugar and coating them with a little melted butter.
4. Fold the grease proof paper like a book and close it with the paper clips. Put the parcels next to each other on the bottom of the oven (don’t use a baking tray), so that the sugar caramelises.
5. Cook it for about 15-20 minutes at 220 C. While the asparagus are cooking, return to the crayfish.
6. Strain the vegetables out of the stock, and bring the stock to the boil for another 10 minutes.
7. Place the crayfish which are still alive at this point, into the large saucepan with salted water for 30 seconds. Take them out and put them in a tray with iced water to cool them down and prevent them from cooking any more.
8. Take them out of the iced water, turn their tails and pull to take out the intestines. Then, place them into the pot where the stock has been cooked for the aroma to go into the crayfish. On average, 1 minute to a 100 grams worth of crayfish.
9. Cool them into iced water again and peel them with a pair of scissors.
10. Heat some butter in a pan until brown, add the peeled crayfish, the juice of 1 lime and some chervil.
11. Remove the ‘paperclip asparagus’ parcels from the oven, place each of them on a plate, cut them open and drizzle the crayfish over the opened parcel.
Recipe from Kolja Kleeberg (Chef – VAU, Berlin)
TV Shows: Planet Food - Burgundy Recipes Pain d'Epices (Burgundian Spice Bread)
Philip the Bold, Duke of Burgundy married Marguerite of Flanders in 1369. Her favourite cake was a honey cake however it was not until the 18th century when the cake became popular in Dijon, this is when Dijon became capital of the honey cake. The Burgundian Dukes controlled the oriental spice trade and so they developed a taste for nutmeg, cinnamon, cloves, anise and ginger and hence Spice Bread.
Mulot au Petitjean is an old fashioned shop in Dijon that specialises in Spice bread. The Mulot family have been producing this bread on the same site since 1838 and is the only spice bread producer left.
- 1 ½ cups / 300ml milk
- 1 cup / 200 g dark drown sugar
- 1 ½ cups / 500g runny honey
- 4 cups / 500g plain flour
- 2 tablespoons / 30 g finely chopped candied orange peel
- 1 teaspoon ground aniseed
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 2 egg yolks
- 2 teaspoons baking soda
- 1 tablespoon water
- (2 medium loaf pans – 20x8x8 cm)
- Heat the milk, sugar and honey in a saucepan, stir until the sugar dissolves. Bring it just to the boil, and then set aside until tepid.
- Sift the flour into a bowl and make a well in the centre. Add three quarters of the cooled honey mixture and stir with a wooden spoon, gradually drawing in the flour to make a smooth batter.
- In a small bowl, mix the candied peel, spices and salt. Stir in the remaining honey mixture and add it to the batter, stir until smooth. Cover and refrigerate the batter for 8-12 hours.
- Heat the oven to 250F / 120C. Butter the loaf pans, you can also line them with grease-proof paper and butter the paper.
- To complete the batter, mix the egg yolks and baking soda with the water in a small bowl. Stir this mixture into the batter.
- Spoon the batter into the pans, filling them half full – the batter rises quite a bit during baking – a cover them loosely with foil. Bake for 30 minutes, then remove the foil. Continue baking for approx 1 ½ to 1 ¾ hours more, or until a skewer inserted near the centre comes out clean.
- Note that the spice bread should be slightly under baked so it is soft in the middle and has not started to shrink from the sides of the pan. Let the breads cool and then turn them out.
Recipe courtesy of Anne Willian
Burgundy Recipes - Persillade of Wild Mushrooms with Walnut Oil
Walnuts trees flourish beside the wild mushrooms in the woods of Burgundy.
- 1 lb mixed wild mushrooms, or a mixture of wild and button mushrooms
- 2 shallots, chopped
- 2-3 cloves garlic, chopped
- 2-3 tablespoons chopped parsley
- 3 tablespoons walnut oil
- salt and pepper
- Heat oven to 375F/190C. Pick over mushrooms to discard leaves and twigs. Trim mushroom stems and brush them to remove grit. If very dirty, wash them by tossing in a large bowl of cold water, then lifting them out with your hands so grit falls to bottom of the bowl. Do not leave them to soak and absorb water. Drain them in a colander.
- Peel and finely chop the shallots and garlic and push to one side of the chopping board. Chop the parsley, draw in shallots and garlic, and chop them briefly together. Stir them in a bowl with walnut oil. Cut any large mushrooms in 2-3 pieces and stir them all into the walnut mixture with salt and pepper.
- Spread mushrooms in a baking dish, cover loosely with foil and bake in oven 20-25 minutes or until mushrooms are soft. Remove foil, stir, and continue cooking mushrooms until tender and any liquid has evaporated, 10-15 minutes longer.
- Serve immediately
Recipe from Anne Willan
Burgundy Recipes - Crispy Baked Butternut Squash
So much flavour concentrates in the skin of vegetables – this is a delightful recipe that includes it. Note that some butternut can be very hard, so take care when slicing them. Baked squash is delicious as an appetizer with wild mushrooms, or as a side dish with duck, pork, and game.
- 1 medium butternut squash (about 3 lb)
- 2-3 tablespoons melted butter
- 2-3 tablespoons vegetable oil
- 1 teaspoon sugar
- salt and pepper
- 1 bunch rosemary
- 1 bunch thyme
- 3-4 bay leaves
- Heat the oven to 375F/190C. Using a large chef’s knife, cut the squash in half lengthwise and scoop out seeds with a spoon. Set each half cut side down on a hopping board and cut them crosswise in 3/8-inch slices
- Brush a heavy baking sheet generously with butter and oil. Line up the squash slices on the baking sheet and brush them also. Sprinkle with sugar, salt and pepper and tuck herbs around the slices.
- Cover with foil and bake in the oven 3 minutes. Remove foil and continue baking until undersides are brown, about 15 minutes, then turn the slices.
- Bake 5-15 minutes more until the squash is very tender, brown and crispy around the edges, 50-60 minutes total. Don’t hesitate to brush with more butter and oil during cooking if it looks dry. For serving, transfer to a platter or individual plates.
Recipe from Anne Willan
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