FRENCH COOKING IN HEELS

I have heard many times that putting on a pair of stiletto heels along with your pinny and baking attire makes you feel less frumpy, sexy even…so I thought I’d give it a go and give you an honest opinion!

Taking a sensible and much needed day off work after a friend’s wedding was much less fun once I’d gotten over gloating that everyone else was at work and realised that there was no one to play out with.  After a lazy morning and running a few errands, I decided to trial French cooking for two in stiletto heels. 

I drew up a list of ingredients for my take on a twice baked cheese soufflé, boeuf bourguignon and meringue roulade.  After a distracted stroll around the shops (the Christmas cake, chocolate and wine offers are all on now!), I popped on my pinny and my Ted Baker heels and set off preparing my boeuf bourguignon.

 

First thoughts…I was way too high for the bench!  My bench is usually the perfect height for chopping…not so much in heels BUT I persevered and I have to admit, I didn’t quite feel sexy but perhaps a little sassy and definitely less frumpy!

To make my simple boeuf bourguignon:

1)    Pre-heat your oven to 200°c.

2)    Seal 600g of lean braising steak (TIP: be careful not to overcook it, have your olive oil nice and hot before you put the meat into the frying pan).  Remove the meat and put it to rest in a bowl.

3)    In the beef juices brown off one sliced white onion, add two or three chopped cloves of garlic (to taste) and cook until fragrant.

4)    Return the beef to the pan and reduce the heat to medium.  If there are excess juices use a little flour (no more than a table spoonful) to soak them up.  Add approximately two large glasses of nice red wine, two bay leaves and two good-sized springs of rosemary. 

 

This wine worked very well in the boeuf bourguignon (despite it being of Italian origin, not French!) and made for a thick, rich, tasty sauce but it was less palatable to drink.  Any decent red wine could be used but I would suggest going for something relatively full-bodied like a cabernet-sauvignon or a shiraz.  Try to make it a bottle you are happy to finish alongside your meal too, these are times of austerity! 

5)    Once warmed through, transfer the contents of the pan into a medium-large casserole dish.  Add 8-10 baby carrots, making sure they’re just covered by the juices, and place the dish in the oven for 1.5-2 hours.  (TIP: Check the dish after 1 and 1.5 hours.  Add a little more red wine if necessary but you want a smooth sauce with depth at the end so don’t make it too runny!)

6)    After 1.5-2 hours, fry 140g of chopped pancetta pieces and 225g of small rounded shallots (to taste) until lightly browned.  Pour the contents of the pan and 250g of small button mushrooms into the casserole dish.

7)    Continue to cook for another 45 minutes to an hour.  This should provide 3 to 4 servings of boeuf bourguignon.

8)    I served this with green beans, boiled in salt water for 3-4 minutes and wild brown rice.

9)    For the rice, bring around 400ml of beef stock to boil.  Add two handfuls of brown rice, one bay leaf and two large springs of rosemary.  Bring back to boil then let simmer until just cooked (or to preference).  Drain, remove the herbs and serve.

Having put the boeuf bourguignon in the oven for the first round of cooking, my heels were starting to get on my nerves to be honest.  I didn’t feel chic, no one could see me, I felt utterly ridiculous!

I ploughed on and prepared my twice cooked cheese soufflé, ready to be baked again before serving.

To make my scrumptious cheese soufflé:

1)    The oven is already pre-heated to 200°c for the boeuf bourguignon, so try to use that heat or lower a little if your oven is particularly feisty!  Butter two ramekins and place a circle of baking paper on the bottom of each.  Set these to one side on a baking tray.

2)    Warm 100ml of skimmed milk in a pan.  Melt in a teaspoon of butter and 30-40g of grated cheese (TIP: cheddar works well but you could try another hard cheese, smoked or blue perhaps could make an interesting twist).

3)    Add in a handful of fresh chopped chives, three finely sliced spring onions, around a teaspoon of nutmeg and two level tablespoons of wholegrain mustard.

4)    Gradually add 15g of plain flour, stirring continuously.  Cook until a smooth cheese sauce is made. 

5)    Pour the sauce into a cool bowl and leave to one side.  Beat the white of one large egg until it forms stiff peaks.

6)    Once the sauce is cool, mix into it one large egg yolk. Then slowly fold in the beaten egg white, being careful to keep the volume in the egg whites (TIP: a metal spoon will work best for folding).

7)    Pour the soufflé mix into your pre-prepared ramekins and bake in the oven on a middle shelf for around 17 minutes.  Do not open the oven door until at least 12 minutes have passed (or you start to smell burning!).

8)    Once cooked, put the soufflés to one side, ready to bake before serving as a starter.

9)    For the second baking, remove the soufflés from the ramekins and place into a baking dish or tray.  Pour 30ml of light double cream over each soufflé and add one handful of grated cheese to the top (half a handful each).  Bake again for 8-10 minutes.

10) Serve on a bed of wild rocket and baby spinach.

After the first baking of my soufflés my feet were starting to hurt and quite frankly the kitchen was warm and I no longer cared to dress up for no-one to see!  I said goodbye to the shoes…

 

…and put on my preferred baking shoes…fluffy boot slippers!

With cosy feet, I moved onto my favourite…dessert!

To make my Raspberry and Almond Roulade:

1)    Your oven is already pre-heated if you’re cooking the boeuf bourguignon and soufflé but turn it down to 180°c or begin pre-heating your oven to this temperature.

2)    Beat 4 large egg whites in a large bowl until stiff peaks are formed.  Add 220g of caster sugar and continue beating until a stiff, shimmering, glossy meringue mix is formed.

3)    Cover a 25cm x 35cm (or similar) baking tray with baking paper and pour on the mixture.  Cook on a middle shelf for 20 minutes.

4)    Whilst the meringue is cooking, toast two handfuls of almond flakes (TIP: be careful not to overcook the almonds, keep them moving over a medium heat and keep popping your nose to the pan to smell.  When the almonds become fragrant and/or begin to turn a pale brown colour, remove them from the heat and pan and place to one side). 

5)    Whip around 300ml of double cream (TIP: although I prefer light double cream for the hips, it just won’t work as well as full fat…go on, treat yourself!).  Once whipped, beat into the cream two heap tablespoons of nutella (or some other) chocolate spread.  Add in the toasted almonds and 150-200g of fresh raspberries.

6)    Once the meringue is cooked, remove from the oven and allow to cool.  Flip onto a piece of baking paper and remove the paper from baking gently from the meringue.

7)    Once the meringue has fully cooled, cover with the delightful, creamy mix (or what is left of it after you’ve dipped your fingers and spoons to taste!) and gently roll the meringue.

8)    Pop the roulade straight into the fridge.  To serve, place a wedge of roulade onto your plate, pour over a couple of tablespoons of cream and decorate as you wish with flaked almonds, raspberries or even a drizzle of melted chocolate.

Just in time for the hubby-to-be coming home from work I did a quick switch back to the stilettoes and gave my best aren’t-I-clever-I-can-do-French-cooking-in-heels smile!!!!

Verdict…the food was yummy!!!  BUT I know from experience now not to use light double cream in a roulade ;-)