Yes, I know Bastille Day was last week. Oooh, my not-cooperating software! But good food can always be posted, right?
Because we are lovers of fine food and wine, and freedom, my family cannot let Bastille Day pass by without a little celebration. A repressed people fighting for human rights is at the core of what we in America can appreciate.
As I read on the Smithsonian.com website http://www.smithsonianmag.com/arts-culture/when-food-changed-history-the-french-revolution-93598442/?no-ist, the government of France in the 1700’s controlled bread and salt, two staples in the typical French diet. Rising taxes on these two items led to the rise in the working person’s anger against the French monarchy.
As J. Michael Straczynski, an American writer and producer says, “No dictator, no invader, can hold an imprisoned population by force of arms forever. There is no greater power in the universe than the need for freedom. Against that power, governments and tyrants and armies cannot stand.”
Who cares if it was only a Tuesday?
I love making crepes, and the typical buckwheat crepe, or galette, is perfect for a french crepe. I’m using a variation of David Lebovitz’ classic french galette recipe http://www.davidlebovitz.com/2007/07/planet-of-the-c-1/.
Buckwheat is one of those nutritious super-flours. It is a bit starchier than quinoa, but like quinoa it is high in protein and amino acids. It is naturally gluten free due to the fact that it is a fruit seed related to rhubarb and sorrel, rather than a grain. It also is very attractive to honeybees who create a deep, fragrant honey from the buckwheat flowers.
This time, I’m using a little less of the buckwheat flour and a bit more organic unbleached flour for a bit more pliable and elegant crepe. Last year, though tasty, the full-buckwheat crepes were not too pliable (https://passportdinnersblog.com/2014/07/16/frances-4th-of-july-bastille-day/). Add a little raw cane sugar, a pinch of salt, and a cup of whole milk well-mixed with melted butter and 2 farm-fresh eggs.
Ah, the main event: Our finished crepe with a petite salad topped with toasted goat cheese. Cheers ’til next year.
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