All the Mystery & Beauty of Paris

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   Firstly, all the picturesque nooks and crannies of Paris, and the architectural amazement flourishing in old world Paris distinguish the city from uncountable other cities around the world. Every corner one turns, is bathed in the spirit and ambiance of the latest in Gallic Gastronomy, traditional, ethnic and vanguardism. 

A walk along the book stalls above the Seine River, with its uncountable Roman bridges,  the Eiffel Tower which is like the painting, the Mona Lisa by Leonardo Da Vinci, following you throughout the city; the Notre Dame Cathedral with its ancient Gothicness, the Basilica of The Sacred Heart in Montmartre, the artist´s and extraordinaire boutique mecca of tiny bakeries, cafés and wine bar neighborhood, and the Champ Elyse, of glamour and design ... This is the city, where one can partake in culinary courses, design courses, wine tasting courses, French language intensives and painting coached classes.  

The atmosphere of Paris, is a departure from the hustle and bustle of typical northeastern American cities and European cities. The bakeries alone are enough to keep a tourist from leaving! 

The last time Fil, Nathalia, Chris, Dan and Naia and I were in Paris; we had an absolutely delightful dish a short drive to Tinqueux in Champagne Country ... 

Here is the recipe that that was given to us by an Inn Keeper, in Reims in Tinqueux in Champagne Country, where we ventured off to, for 3 days and 2 nights ...  ( see photo below for plating ).

NOISETTES D´AGNEAU AU CONFIT DE GINGEMBRE 

LAMB MEDALLIONS WITH GINGER CONFIT 

RECIPE:

1 THREE INCH PIECE OF FRESH GINGER GRATED, PEELED, AND SLICED INTO MATCH BOX VIRUTA STRIPS 

2 CUPS OF DRY WHITE WINE OR VEAL OR CHICKEN BROTH 

1/4 CUP OF CHAMPAGNE VINEGAR OR WHITE WINE VINEGAR 

1/8 CUP OF MOUNTAIN HERBED HONEY 

THE LAMB: 

2 ten ounce boneless lamb loins trimmed and sliced crosswise into 6 medallions 

3 tblsps. room temperature butter 

2 tsps. Evoo ( extra virgin olive oil ) 

3 tblsps. French or French style dry white wine 

1 tblsp. Champagne vinegar or white wine vinegar 

2 large shallots or 1 large leek 

1 tsp. mountain honey 

1 1/2 cups chicken or veal broth home made from stock 

FOR THE CONFIT ...

In a saucepan, boil a little water just to cover, and add the ginger to the boiling water for 25 seconds. Drain and pat the ginger strips dry. Now, combine the ginger strips, white wine and the vinegar with the honey in a heavy large saucepan over medium to high heat.  STIR UNTIL THE HONEY DISSOLVES on low boil. 

Reduce the heat to very low simmer and simmer until the ginger is tender and sauce is golden in color and syrupy in texture.

This shall take 45 - 50 minutes.

FOR THE LAMB:

1) SEASON THE LAMB MEDALLIONS with salt and freshly ground black pepper.
2) Melt 1 tblsp. of room temperature butter with Evoo in a large skillet over medium to high heat and sauté the lamb medallions in batches.
3) Sauté until the lamb medallions are golden on each side however, pink in centre ( do not overcook ).
4) 2 minutes to 2 1/2 minutes per side is plenty.
5) Transfer to a platter and tent to keep warm.
6) Pour off the fat from the skillet and add the white wine, the vinegar, the chopped leek or shallot or both; and the honey to the skillet.
7) Bring to a boil, and let it reduce slightly until thicker; and scrape up the brown bits. Add the stock; and boil now until reduced ... 1/4 cup.
8) 12 minutes ...
9) Now, return the juices from lamb platter to the skillet and reboil
10) Then, quickly lower flame to low simmer and add the 2 tblsps of butter remaining and whisk until melted 
11) Drizzle the sauce over the lamb medallions 
12) Serve with garnish Ginger Confit, crusty oven warm rustic bread and  a full bodied red wine from French or French style such as a Syrah or Merlot or Burgundy. 

*** PHOTO IS FOR PLATING IDEAS ... ( NOT MY DISH AS I WOULD NOT SERVE ON RICE ) ...  

Enjoy,
Margi.

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: All the Mystery & Beauty of Paris Posted: 02 March 2013 at 07:18
	Firstly, all the picturesque nooks and crannies of Paris, and the architectural amazement flourishing in old world Paris distinguish the city from uncountable other cities around the world. Every corner one turns, is bathed in the spirit and ambiance of the latest in Gallic Gastronomy, traditional, ethnic and vanguardism. A walk along the book stalls above the Seine River, with its uncountable Roman bridges, the Eiffel Tower which is like the painting, the Mona Lisa by Leonardo Da Vinci, following you throughout the city; the Notre Dame Cathedral with its ancient Gothicness, the Basilica of The Sacred Heart in Montmartre, the artist´s and extraordinaire boutique mecca of tiny bakeries, cafés and wine bar neighborhood, and the Champ Elyse, of glamour and design ... This is the city, where one can partake in culinary courses, design courses, wine tasting courses, French language intensives and painting coached classes. The atmosphere of Paris, is a departure from the hustle and bustle of typical northeastern American cities and European cities. The bakeries alone are enough to keep a tourist from leaving! The last time Fil, Nathalia, Chris, Dan and Naia and I were in Paris; we had an absolutely delightful dish a short drive to Tinqueux in Champagne Country ... Here is the recipe that that was given to us by an Inn Keeper, in Reims in Tinqueux in Champagne Country, where we ventured off to, for 3 days and 2 nights ... ( see photo below for plating ). NOISETTES D´AGNEAU AU CONFIT DE GINGEMBRE LAMB MEDALLIONS WITH GINGER CONFIT RECIPE: 1 THREE INCH PIECE OF FRESH GINGER GRATED, PEELED, AND SLICED INTO MATCH BOX VIRUTA STRIPS 2 CUPS OF DRY WHITE WINE OR VEAL OR CHICKEN BROTH 1/4 CUP OF CHAMPAGNE VINEGAR OR WHITE WINE VINEGAR 1/8 CUP OF MOUNTAIN HERBED HONEY THE LAMB: 2 ten ounce boneless lamb loins trimmed and sliced crosswise into 6 medallions 3 tblsps. room temperature butter 2 tsps. Evoo ( extra virgin olive oil ) 3 tblsps. French or French style dry white wine 1 tblsp. Champagne vinegar or white wine vinegar 2 large shallots or 1 large leek 1 tsp. mountain honey 1 1/2 cups chicken or veal broth home made from stock FOR THE CONFIT ... In a saucepan, boil a little water just to cover, and add the ginger to the boiling water for 25 seconds. Drain and pat the ginger strips dry. Now, combine the ginger strips, white wine and the vinegar with the honey in a heavy large saucepan over medium to high heat. STIR UNTIL THE HONEY DISSOLVES on low boil. Reduce the heat to very low simmer and simmer until the ginger is tender and sauce is golden in color and syrupy in texture. This shall take 45 - 50 minutes. FOR THE LAMB: 1) SEASON THE LAMB MEDALLIONS with salt and freshly ground black pepper. 2) Melt 1 tblsp. of room temperature butter with Evoo in a large skillet over medium to high heat and sauté the lamb medallions in batches. 3) Sauté until the lamb medallions are golden on each side however, pink in centre ( do not overcook ). 4) 2 minutes to 2 1/2 minutes per side is plenty. 5) Transfer to a platter and tent to keep warm. 6) Pour off the fat from the skillet and add the white wine, the vinegar, the chopped leek or shallot or both; and the honey to the skillet. 7) Bring to a boil, and let it reduce slightly until thicker; and scrape up the brown bits. Add the stock; and boil now until reduced ... 1/4 cup. 8) 12 minutes ... 9) Now, return the juices from lamb platter to the skillet and reboil 10) Then, quickly lower flame to low simmer and add the 2 tblsps of butter remaining and whisk until melted 11) Drizzle the sauce over the lamb medallions 12) Serve with garnish Ginger Confit, crusty oven warm rustic bread and a full bodied red wine from French or French style such as a Syrah or Merlot or Burgundy. *** PHOTO IS FOR PLATING IDEAS ... ( NOT MY DISH AS I WOULD NOT SERVE ON RICE ) ... Enjoy, Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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africanmeat Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Chef Joined: 20 January 2012 Location: south africa Status: Offline Points: 910	Post Options Post Reply Quote africanmeat Report Post Thanks(0) Quote Reply Posted: 02 March 2013 at 11:42
	Thanks Margi this on is up my alley ,ginger and lamb great mix
	Ahron

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 02 March 2013 at 12:11
	Ahron, Yes, lamb and ginger are a duo made in heaven ... We are going to photograph this recipe during Easter Week ... we always have milk fed baby lamb on Easter Sunday; however, this year, I have decided ( and the Vet ) to do something a bit different with Lamb ... So Medallions with Ginger came to mind ... Very aromatic, lovely presentation and divine to the palate. Thanks for your feedback, Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

africanmeat Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Chef Joined: 20 January 2012 Location: south africa Status: Offline Points: 910	Post Options Post Reply Quote africanmeat Report Post Thanks(0) Quote Reply Posted: 02 March 2013 at 12:18
	Hi Margi just to let you know your link http://internationaltravel.ws/guides/margauxsepicureanescapes/ does not work .
	Ahron

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 02 March 2013 at 12:27
	Ahron; Thank you. Try www.internationaltravel.ws My older daughter and her husband have to renovate the website; and they are moving from the east coast of the USA ( Saint Augustine, Florida ) to Bend, Oregon in April ... so once, they are settled in Oregon, they shall rehaul the website ... It is a shame ... You should be able to read CHEFS, where I have interviewed a few well known Spanish / Iberian Chefs and also you should be able to read MARGAUXs EPICUREAN ESCAPES, about my trips throughout Iberia ... My current work is on: www.guidepost.es ( GOURMET CHOICES ) 1) Madrid Fusion XI - 2013 2) Interview on Chef Joan Roca, and Girona Capital 3) Where to Go´s this Winter 4) Foods of the World Forum Founder Ron Fischer Interview ( Tas ) 5) The next edition shall be out next week We just went online; and are still in print ... since 1958; the oldest English magazine in Spain. Thanks and please keep me posted. Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.