Recipes below! AND I just uploaded the full version on my YouTube where I make another menu from this cookbook, but it was a bit more….odd…. as in savory cherry soup for starters!
Link to watch is in linked above!
And I have linked the cookbook, my outfit, tools & ingredients, and similar vintage plates and bowls – link is in my bio!
When Lev showed me his great grandmother’s cookbook, I was immediately enchanted by all the recipes as I used to study food history in university, so seeing what Lev grew up making in Bretagne completely fascinates me.
This book “La Veritable Cuisine de Famille par Tante Marie” was originally published in 1925, Lev’s is the 1959 edition, and it has over 1000 recipes that are “tres simples, economiques, indignant les quantites,” & it has also 500 menus, which is what I used for this meal!
It breaks down the menus by month, based on what is seasonally available, which includes cooked artichokes with Lev’s mayo recipe, cotelettes de port frais with a roux sauce and cooked red cabbage, a potato dauphinoise, and to finish, a rhubarb frangipane tart.
Artichokes – cut off stem to one inch, cut off top 1/3, add water till they float, add one lemon cut in half, bring to boil, lower heat to medium boil, cover with lid and lightly boil for 30 – 45 minutes or until knife can be inserted easily into stem. Drain and cool completely. Cut in half, add herbs de provence, salt, lemon zest, and olive oil. Serve with mayo.
Potato Dauphinoise – Peel potatoes & slice or use apple corer (I’ve linked mine in my Amazon in bio link), put in dish, add cream to cover, sprinkle over cubes of butter, salt, pepper, herbs de provence, a good grating of comte or gruyere cheese, 2 cloves of diced garlic, then bake at 200C for about 45-60 minutes till golden brown & knife can be easily inserted into potatoes.
Pork chips – egg & flour pork chop, then cook in a generous amount of oil and butter on medium-high heat for about 6 minutes on each side till golden brown, then lower heat to low/medium till pork is cooked through(internal temp should be at least 63C/145F) Remove from pan. To pan add a bit of butter, then chopped onion, garlic & half of a red cabbage, cook over medium till cabbage is reduced – about 10 minutes.
Remove from pan. Then add a tablespoon of butter, and a tbsp of flour, and whisk to cook, then add a glug of white wine to deglaze, then add chicken stock till you have a good consistency, shouldn’t be too runny or too thick.
Link to my rhubarb recipe is in my Instagram here – https://www.instagram.com/s/aGlnaGxpZ2h0OjE3ODUxNzkxNDE0NDUyMzkw?story_media_id=3638972949958736367&igsh=NndxZ2NpaDliYjBi
If you click the link in my bio, I have linked my oven that I use, and my Shopmy where I link similar vintage plates, bowls, and my outfits. I also have my Amazon page, where I list many tools like my apple corer, pans, scales, tools, ingredients & favorite baking books, etc.
27 Comments
Recipes below! AND I just uploaded the full version on my YouTube where I make another menu from this cookbook, but it was a bit more….odd…. as in savory cherry soup for starters!
Link to watch is linked above!
And I have linked the cookbook, my outfit, tools & ingredients, and similar vintage plates and bowls – link is in my bio!
When Lev showed me his great grandmother's cookbook, I was immediately enchanted by all the recipes as I used to study food history in university, so seeing what Lev grew up making in Bretagne completely fascinates me.
This book "La Veritable Cuisine de Famille par Tante Marie" was originally published in 1925, Lev's is the 1959 edition, and it has over 1000 recipes that are "tres simples, economiques, indignant les quantites," & it has also 500 menus, which is what I used for this meal!
It breaks down the menus by month, based on what is seasonally available, which includes cooked artichokes with Lev's mayo recipe, cotelettes de port frais with a roux sauce and cooked red cabbage, a potato dauphinoise, and to finish, a rhubarb frangipane tart.
Artichokes – cut off stem to one inch, cut off top 1/3, add water till they float, add one lemon cut in half, bring to boil, lower heat to medium boil, cover with lid and lightly boil for 30 – 45 minutes or until knife can be inserted easily into stem. Drain and cool completely. Cut in half, add herbs de provence, salt, lemon zest, and olive oil. Serve with mayo.
Potato Dauphinoise – Peel potatoes & slice or use apple corer (I've linked mine in my Amazon in bio link), put in dish, add cream to cover, sprinkle over cubes of butter, salt, pepper, herbs de provence, a good grating of comte or gruyere cheese, 2 cloves of diced garlic, then bake at 200C for about 45-60 minutes till golden brown & knife can be easily inserted into potatoes.
Pork chips – egg & flour pork chop, then cook in a generous amount of oil and butter on medium-high heat for about 6 minutes on each side till golden brown, then lower heat to low/medium till pork is cooked through(internal temp should be at least 63C/145F) Remove from pan. To pan add a bit of butter, then chopped onion, garlic & half of a red cabbage, cook over medium till cabbage is reduced – about 10 minutes.
Remove from pan. Then add a tablespoon of butter, and a tbsp of flour, and whisk to cook, then add a glug of white wine to deglaze, then add chicken stock till you have a good consistency, shouldn't be too runny or too thick.
Link to my rhubarb recipe is in my Instagram here – https://www.instagram.com/s/aGlnaGxpZ2h0OjE3ODUxNzkxNDE0NDUyMzkw?story_media_id=3638972949958736367&igsh=NndxZ2NpaDliYjBi
If you click the link in my bio, I have linked my oven that I use, and my Shopmy where I link similar vintage plates, bowls, and my outfits. I also have my Amazon page, where I list many tools like my apple corer, pans, scales, tools, ingredients & favorite baking books, etc.
The perfect dinner.
I love to read & try old book recipes! Yours looks amazing❤
Oj chętnie zrobiłabym te dania 😊 ale u nas nie ma karczochów w sprzedaży
Incredibly fulfilling. Incredibly sweet! 😊
I think I’ll search for a copy of this cookbook.
Magnifique, delicious and such sweet beautiful couple
Oh my, YUM! Lev is a very lucky husband having all you gourmet meals. What does a simple dinner meal look like? I’d love to see a video of that. Also, how do you not put on weight with all that rich food?
Que delicadeza de vídeo.🤍🤍🤍
Y'all are just so sweet. Love your videos.
🍻🤟🏻
Yummy yummy!! Delicious 😋 ❤
I’m so happy for you ❤❤
Thank you for the miracles you work in your highly efficient kitchen and the sweet intentional spirit by which you work them. ❤️🔥🙏
Sorry but the reel potato dauphinoise is made without cheese. 😊
Otherwise, your cooking channel et art de vivre is amazing!
Exsellente ❤
Ainsley, Thank you for sharing your yummy meals. I watched my Grandmother cook full meals on a 18” wide oven with two burners, it’s amazing seeing everything that you cook and bake with something smaller 👏 👏 We’re enjoying your videos in Texas. 😃🙏👍
I am so intrigued by these. Thank you for sharing.
Also, what music did you use?
such patience and ease ….in a small kitchen. Some may think you can't possibly have such delightful food in a small space. But attitude is everything. And skill. looked so yummy. I am hungry now. Love the sauces.
😂 MORAL of the STORY !!! 😅 ( from someone like ME that 🍳 COOKS DAYLY) if You know 😋 HOW 🙏 TO COOK 🍳, you can EAT like a KING 🤴 & QUEEN 👸 😋, !!! It BOILED DOWN 😋 to WILLINGNESS & NOW HOW 🤔 !!! 😅 ….❤.
You are so highly skilled at cooking and arranging things. It's incredible just to watch you. You're such a master at it. I don't know if all of these other people watching your videos are blown away but I sure am. I could never do what you do the way you do it. . Great chefs are born as it appears . I'm in awe.🙌🌟✨
Great
On my underwear french is written
Those potatoes are so cute!
But … how did they do that 100 years ago? Did they have that tool back then too?
I love your pie!
😋Cela a l'air délicieux😉🫶
❤
Ne kadar otantik bir ortam.Cok beğenerek takip ediyorum.Türkiye Cumhuriyeti nden sevgiler☺️👋🇹🇷🇹🇷🇹🇷🇹🇷❤