64 Pages - 82 Recipes Check out the 82 recipes on the left images ! Over the years, our barge guests have repeatedly asked for the recipes of their favorite dishes served on the Tango and Fandango.
Le voila !
In the first section of the book, MENUS du JOUR we’ve recreated the recipes (and complementary Languedoc wines) of a “typical” week on the Canal du Midi.
(But remember...there’s no such thing as
a “typical” week aboard our barges since we take daily inspiration from the ever-changing seasonal array of local sun-ripened produce.)
For that reason, the second section ENCORE!
provides a lot more of our tried-and-true Tango and Fandango recipes.
Design your own Southern French dinners at home with specialties developed over our years of cruising. We include plenty of blank pages for your scrapbook additions (photos, wine labels, etc.) and personal cooking notes.
All recipes are for six servings.
Bon Appetit ! Contents MENUS du JOUR
Sunday through Saturday,
all the menus with their recipes
ENCORE !
Canapes to accompany aperitifs
Soups for all seasons from all regions of France
Salads
Cold dishes and terrines
Eggs at their best, French style
Savoury French crêpes and filled raviolis
Regional specialties
Savoury tarts, quiches and pizzas
More favorite dinner dishes
DESSERTS
Sweet and fruity tarts
from the Languedoc orchards
The absolute favorite French dessert classics
Weekly preparations to make in advance
Index
Notes from the Author*
Recipe example Panacotta à l’orange
STEP ONE Panacotta
4 cups cream
1/2 split vanilla pod
1/2 cup sugar
1/2 of an orange peel cut into strips
2 sheets gelatin
2 cups whipped cream
Soften two leaves of gelatin in cold water. 3 Put first four ingredients into a saucepan and carefully bring to a boil, stirring to avoid the cream boiling over, reducing by one third. Remove from heat, add gelatin, stir and set aside to cool, leaving orange peel to release flavor. 3 Beat two cups of cream until stiff. 3 Strain the cooled cooked cream into the whipped cream folding it in gently. 3 Pour into individual molds or ramekins and refrigerate for at least five hours or overnight. 3 Turn out and serve with little dishes of the orange fruit salad.
STEP TWO Fresh orange fruit salad
3 oranges
1/2 cup of sugar
1 cup water
2 tablespoons of Grand Marnier
Peel the oranges from the outside with a sharp knife, cutting the segments away from center
so no skin is left on fruit.
Put water and sugar in a saucepan, squeeze juice from orange centers and remaining fruit on skins into the liquid and bring to boil, reduce until it
sizzles and the consistency becomes syrupy. 3 Set aside and let cool then add orange segments and Grand Marnier. 3 Refrigerate to serve chilled with panacotta.
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