Gnafron with Garlic Cream ~ Appetizer, Light Lunch or Dinner

I was really pleased when my talented friend Andrea from Cooking Books asked if I would like to guest author on her blog, and share one of my favorite cookbooks on her blog this month.

Do go check out Andrea's blog ~ she always has something wonderful cooking!

I was delighted to accept her invitation.

The book I chose is ~

Simple Soirees: Seasonal Menus for Sensational Dinner Parties
by Peggy Knickerbocker.

Peggy divides her time between Paris and San Francisco, a woman who enjoys giving dinner parties in both places; she is a food journalist and former caterer and restaurateur.

Don’t let the title referring to “Dinner Party” recipes throw you because the recipes are not just for dinner parties. Although the book is filled with lots of helpful hints and secrets to assure your dinner party will be a memorable success, it includes dozens and dozens of recipes perfectly suitable for everyday.

In "Simple Soirees" Peggy provides 100 of her favorite recipes, organized by season. Some of the recipes are classic favorites, others are more unusual such as the one I chose to make for you.The recipe I chose to highlight is Gnafron, an unusual and delicious dish fromLyon, France.

Peggy explains she almost became obsessed with Gnafron after first tasting it at the restaurant Chabert et Fis, on the Rue des Marronniers in Lyon several years ago.

She and her dining companion arrived at the restaurant just before closing. When the Gnafron was described to her, she immediately ordered it; a savory flan baked in pale green leaves.

It was love at first bite; she tried to ask the chef for the recipe, but she had already departed for the evening.

After looking for over a year to discover the recipe, all she could discover was that Gnafron shared its name with a hard-drinking yet philosophical children’s puppet show character named Guignol. The puppet show was written by Laurent Mouruet in the 1880’s.

Some time later, at a party, Peggy met up with an old friend whose fiancé just happened to live blocks from the restaurant where she tasted her first Gnafron. He sent her the recipe jotted in French on a cocktail napkin.

The recipe is Peggy’s interpretation of the dish which is one of her favorites for luncheons, as well as dinners by the fire. The method is simple, small ramekins are buttered and lined with blanched Napa cabbage leaves like so:In the meantime a flavorful sausage mix is browned with seasonings, then drained, cooled and added to a egg and cream mixture and ladled into the prepared ramekins.The dish can be prepared in advance up to this point ~ then baked in a bain marie (water bath) until the flan is firm to the touch.The Gnafron can be served directly from the ramekins, with the (FABULOUS!) Garlic Cream. Even if you don't make the Gnafron ~ you must try this light cream sauce with vegetables, or simply prepared chicken or fish.

The Gnafron recipe is perfect for company as it can be either assembled ahead, then baked when the guests arrive. Alternately, it can be baked ahead and simply reheated at suppertime. But no need to wait for company.

In the book Peggy suggests as hors d’oeuvres another specialty of Lyon, a variety of sausages, served on a wooden board, along with chilled radishes, or a bowl of olives.



Then the Gnafron, followed by a crisp red and Green Salad (romaine, radicchio with a red wine vinegar vinaigrette and garnished with toasted and salted pistachios.

For dessert Rhubarb and Strawberry Compote, followed by espresso, and a dish of dark chocolate squares or other candy.


We enjoyed this Gnafron very, very much and I intend on making it again.A local meat shop makes a delicious fresh and flavorful Chorizo sausage,so that is the sausage I chose to use this time.



I'm thinking mushrooms could be substituted for the meat in this recipe, seasoning the mushrooms well with garlic and a favorite herb ~ making the recipe vegetarian friendly.



It is a beautiful, coffee table quality cookbook (but one that can actually be used for its recipes).
Plenty of gorgeous photographs by Christopher Hirsheimer, too.


I highly recommend this book, it's one of my favorites.










Click HERE for a printable copy of the recipe.

Timbales de Broccoli

No last minute scurrying with this recipe, as you can assemble it several hours ahead and bake in the bain marie when you are ready to serve, which makes it a good choice for your dinner party.

It is not not fussy like a souffle, so it can wait patiently for you in its hot water bath if dinner is slightly delayed.

But no need to wait for your next dinner party it's a delicious way to serve broccoli anytime.

A mildly flavored and creamy, tender custard, even those that claim not to like broccoli may change their minds over this one as it doesn't have the texture or strong aroma or taste of broccoli prepared the usual ways.

Timbales de Broccoli

4 -six ounce servings

These timbales may be made a few hours ahead, refrigerated then bake when you're ready to serve. (If right from the fridge allow extra minutes to compensate for the chill factor.)

Ingredients

3/4 pound broccoli florets.

My notes: Stems can be utilized, too, just chop them in small pieces and steam/cook longer than the florets. Add the florets near the end of cooking time when the stem pieces are beginning to become tender.

3 Tablespoons creme fraiche or whipping cream (whipping cream/ heavy cream works fine in this recipe)

1 egg, plus 1 yolk

1 Tablespoon chopped spring onion/scallion (optional

pinch of freshly grated nutmeg

salt and freshly ground pepper

Your favorite white wine butter sauce (beurre blanc)

, to serve (optional)

fresh chives, or thinly sliced scallios to garnish.

Directions

Preheat oven to 375-degrees (F)

Lightly butter four 6-ounce ramekins. Line the bases with greaseproof paper and butter the paper.

Steam the broccoli in the top of a covered steamer over boiling water for 8 - 10 minutes until very tender. Or boil in salted water until easily pierced with a knife tip.

Put the broccoli in a food processor fitted with the metal blade and process with the cream, egg, and yolk until smooth.

Add the spring onion, if using, and season with salt, pepper, and nutmeg. Pulse to mix.

Spoon the puree into the prepared ramekins and place the ramekins in a baking dish.

Add boiling water to come halfway up the sides, then bake for 25 minutes, until just set.

Invert onto warmed plates and peel off the paper. May serve with a Beurre Blanc sauce; pour a little sauce around each timbale and garnish with chives.

To my mind the sauce might be too much for this recipe, I think it's just perfect the way it is.

I made the timbales in these porcelain oval ramekins. A large number fit into a big roasting pan, making them the perfect shape for baking many at once.

I bought quite number of them a few years ago from Crate & Barrel for a party I gave. Their capacity is about 6 to 8 ounces, a very useful size and I've used them many times for a number of recipes. They were not expensive, and may be still available.