Top photo: Ficelle Picarde with salad, bottom left: in Le Creuset pan for baking, bottom right: assembly
It is a beautiful, sunny day, this 19th day of our confinement. The weather was such that I questioned the warmth of the day as I went outside with my two granddaughters to walk the dogs. I ended up removing my winter jacket and actually, nonetheless, breaking out in a sweat.
I started the day slowly, hitting the scissors with a vengeance as I attempted to put unruly beard hairs into a submissive mode. It took longer and made more mess than I wanted and MK was chomping at the bit to get her chance at a ‘toilette.’ I ended up having to take a shower, something that I felt I originally did not need, just to get the hairs off my body. Ironic that I shave my head bald because of male pattern baldness and yet I have issues with hair everyhere else.
The oldest grandchild greeted me with post-its on my door and doorknob as she had already fed the dogs and aired pretty much everything out. It is nice when you see that someone really wants to help.
Yesterday ended up with my connecting to Oakton via Zoom for two conversation sessions, one in ESL and the other in French. The ESL, which usually has a large number was only one, it takes many of us a long time to make changes in our routine and sometimes even more so when it involves the vehicle of Technology. The second session, in French, involved two staff members of Oakton, one an IT person, working from home, and the other a Philosophy professor. We had a great session. Then I had connected to one private tutoring student whose mom ended up getting back to me about taking a look at a video script. I took that into Google docs and did not correct. I supplied my sheet of correction suggestion terms and marked items with O for ‘Orthographe’ (spelling) and A for ‘Accord’ (Agreement), etc. I have at least twenty categories of terms. I then received a message from her mom that her twin brother was in need of some guidance, so I did the same for him. I also heard from my other tutee, who is currently sequestered at their family home in central Wisconsin. I believe that she and I shall be videoconferencing next week on Tuesday.
We had another delivery from Mercato, a place in the city where we were able to order things like mushrooms, shallots, garlic, olive oil, some sliced ham and salami, eggs, and other items. They delivered by early evening.
Tonight, I am making something I have never made, savory crêpes, from a recipe of a friend in Alsace who is originally from Picardy, where my favorite cathedral is located (Amiens). She had sent me a recipe for Ficelles Picardes, which are savory crêpes made with the substitution of part of the liquid (milk) with beer, and are filled with a slice of ham, gruyère cheese, a dollop of very heavy cream, and sautéed shallots and mushrooms. You roll them up and bake them in the oven.
Here is the recipe, thank you Marie-Dominique!
Pâte à crêpes (1 heure à l’avance) Crêpe batter to be made at least one hour in advance
1/2 cups beer
1 1/2 cups milk
1 1/2 cups flour
1 tablespoon oil
a pinch of salt
Inside the crêpe:
shallots & sliced mushrooms sautéed in butter and/or olive oil
grated gruyère cheese
double cream or crème fraîche
Optional: switch out cooked salmon for the ham
Make crêpes as usual and put aside.
Cook chopped shallots in butter or olive oil (I did a mixture).
Sauté fresh mushrooms in butter or olive oil (I did a mixture).
Put a slice of ham on the crêpe. Add the shallots and mushrooms. Place a big spoon of double cream (I used whipping cream but next time will use crème fraîche) and some grated gruyère cheese.
Roll the pancake and place in a rectangular dish for the oven.
Add some more cream and gruyère on the top.
Bake 20 minutes at 350.
Cooked salmon can replace the ham on the crêpes.