Monet recipes from Giverny
Bonjour fellow Monet fans! Many thanks for attending my talk and workshop on Monet. You will find the recipes we made as a downloadable pdf or below.
Bon appetit! Wendy
Monet’s Creamy Eggs
Monet liked his eggs scrambled with wild mushrooms, such as morels, chanterelles or oyster mushrooms.
From the book Monet’s Palate Cookbook by Aileen Bordman & Derek Fell, adapted by Dr Wendy Joyce
A good few tablespoons unsalted butter cubed, plus some for mushrooms
1 ½ T chives minced
1 C brown button mushrooms
1 t crushed garlic
1 T fresh parsley
Salt and pepper
Sautée the mushrooms in unsalted butter with garlic and parsley for about 10 minutes until brown.
Bring the water to a boil in a bain-marie. Break the eggs into a bowl, and carefully remove the threads of the whites without mixing the eggs too much.
Add the salt and beat lightly as for an omelette. The mixture must not foam.
Pour the eggs into the bowl over the bain-marie, and mix for 2 minutes. Add pepper.
When eggs begin to thicken, add the cubes of butter, mixing after each addition.
When the eggs are on the point of setting, add chives and mushrooms.
As soon as the mixture becomes grainy, remove the saucepan from the heat and pour the contents over sliced baguette on warmed plates.
Monet's Apple tartlets with Caramel Sauce
Tartelettes Aux Pommes, Sauce Caramel (makes 4 small tarts)
2 large granny smith apples
Juice of ½ lemon
2 sheets of flaky puff pastry
1 egg yolk, beaten
3 T, unsalted butter, cut into very small pieces
3 t sugar
optional for garnish: ½ C Crème Fraiche + 1 t Calvados
1. Preheat oven 220 °C
2. Using a small saucer or 4-inch ring as a guide, cut out 4 rounds of pastry.
3. Transfer the pastry to a baking tray lined with baking paper.
4. Lightly brush the pastry with egg yolk avoiding edges.
5. Arrange the apple slices in concentric circles over the pastry, starting at the edge.
6. Place 2-3 pieces of butter on top of each tartlet and sprinkle each with 1 teaspoon sugar. Bake for 25 to 30 minutes, or until the apples are lightly golden and the pastry has risen and is fully cooked through. If desired, brush with apricot glaze (1/4 c apricot jam + 2 t boiling water, strained)
1 C cream,
1 C brown sugar
200g unsalted butter
Combine all ingredients in a saucepan over medium heat until thickened.