THE REAL Galette aux pomme de terre & BERRY SPECIALITIES for
When my dear friend Stéphanie @TheChateauDiaries told me about the 3 Open Patreon's days event to come, I immediately proposed to her my help and also to choose Guillain, the goat man, for the lunch of each day , as I was sure we were the perfect choice, as a team!
The negotiations has began but mostly our imagination started working . How could we seduce the chatelaine with local food?
We came up with four different dishes, answering the tender process : veggies vegans, gluten free, dairy free, all was there , Yves ( the father and the chef) and I had so much fun that morning and so hungry at lunch.
We were very happy to take care of lunch during this beautiful experience. We have not only prepared the lunch but also took all the dishes away to wash and brought it back the next day, yet the Lalanders had lots to do, without the collaboration of all, none would have succeeded as it did, and I thank each one of them, Isabelle on top of the liste!
Looking forward for next year’s new experience
I thank Guillain, Sylviane and Yves for everything, for the love and the sharing and the trust in my vision and ideas❤️I admire the hard work and think that this farm deserves to be saved.
It was the first time Guillain was wearing a caterer's hat and he loved it! But has to do I with an Organizer / coordinator as he still have his animals and restaurant to deal with ! what a team!
@ManorandMaker @mariewiik @TheChateauDiaries
Special thanks to Dan @escapetoruralfrance for the graphic design.
The cheese in France is everything (along with wine of course). The story behind some of them is captivating.
Among 6 Chesses we’ve proposed to Stéphanie, she chose 3, Among them Téo wan In a national competition lately :
The poumoué is a specific fabrication to the farm, wan gold medal 🥇 and the second one the Valancay (AOP /PDO) wan silver onel🥈
The protected designation of origin (PDO) is a type of geographical indication of the European Union and the United Kingdom aimed at preserving the designations of origin of food-related products.
I find the story of the Valençay fascinating , for the record , farm Is the southernmost in this PDO( AOP) :
Valençay is characterized by it's truncated pyramid shape and an ashy crust.
One apocryphal tale has it that Napoleon having returned
from his disastrous campaigns in Egypt stopped at the
castle at Valençay. Their local pyramidal cheese
apparently aroused unpleasant memories
as he alleged then cut the top off in fury with his sword
leaving the shape that survives to the present.
Made from raw, whole milk, Valençay, once unmolded,
is salted and ashed with charcoal. It can be tasted
from the 11th day of ripening.
More info on Wikipedia
And now the recipes you've been waiting for!
Potatoes Goat cheese pie :
Ingredients for 10-12 person :
1.8 kg boiled not peeled potatoes ( firm variety )
120g salty butter ( or not)
300-400g goat white cheese (drained)
800g pastry
S&P
1egg for the brushing before the baking.
Follow the video for the preparation.
Vegan potatoes pie :
One Vegan pastry ( around 230g)
800g firm Potatoes
S&P
Olive oil to brush on the pastry, before
Same preparation process as the goat cheese pie.
La Fromager :
Chive /parsley
Onion (red or shallots )
Tomatoes ( less water as possible )
Fresh white cheese ( goat or cow)
S&p
Olive oil
Mixe it all,it’s ready !
Lentilles in vinaigrette sauce:
A bowl of dry lentilles , cover in water add a little of salt and one bay leaf. Cook it for 20-30 minutes
Sauce vinaigrette (1L) :
2 TBSP of Mustard
25cl of Apple cider vinegar
Mixe the mustard and the vinegar, add S&P, poor it into the bottle bits by bits and shake it, complete the rest of the bottle with the oil, add a tsp of water and shake it.
Add the vinaigrette to your lentilles with chopped shallots and parsley/chive, it’s ready !
Please feel free to modifie anything and adapt to your own region/country, you're chefs now!
Bon Appétit!
Music credit:
"Boogie Party" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 4.0 License
creativecommons.org/licenses/b...
"Dream Catcher" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 4.0 License
creativecommons.org/licenses/b...
"Dream Catcher" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 4.0 License
creativecommons.org/licenses/b...
"Beauty Flow" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 4.0 License
creativecommons.org/licenses/b...
Пікірлер: 85
Excellent video and recipes! Dana, you look marvelous!
Dana you are most certainly a very talented chef. You are also a very kind and helpful friend to Stephanie. I can only imagine how fun it would be to create such a tantalizing meal and have everyone enjoy it so immensely. Thanks for sharing today.
☀️Any day I get to hear Dana laugh it’s a day that brings me a great smile 😊 I hope all is well as we head into the holiday season!🎄
@danascookbook
Жыл бұрын
So nice of you Tony😊 organising myself for both holidays ❤
Very interesting to see the potato cheese pie and accompaniments. DELICIOUS! Lovely LaLande lunch! Thanks Dana🙏🏻❤️
Thanks Dana, beautiful options for everyone.
Dana, this video is a triumph from start to finish!!! Everything (including the vlog itself) was exciting and delicious. Brava, mon amie!!! 💖💖💖💖💖💖💖💖🏰💖🏰💖🏰👍
@danascookbook
Жыл бұрын
thank you my dear friend, you know what I'm editing next🥳
That was great, Dana, to see behind the scenes of Stephanie's Patron Days! You're just such an adorable soul and I've just subscribed 😊 Did you know that tomatoes are actually a food for the heart. They have 4 chambers like the heart and are red like the heart. So it was funny you said they looked like hearts. It's called the Doctrine of Signatures. That's when a food looks just like the part of the body it's good for. Walnuts and cauliflowers, for example look like the brain, celery looks like bones, slice a carrot and it looks like the eye, figs are good for the...well...you can figure it out if you look at them 😉 Love Jacqueline from New Zealand 🥰
@danascookbook
Жыл бұрын
That’s brilliant ! I’ve noticed that but didn’t know it’s a thing . Thank you for subscribing hope you’ll enjoy and make some or all of my recipes 😍
Dana you are a star chef. That menu was so interesting. Thank you for sharing.
Exceptional! Loved it! ❤
Well done Dana.. Beautiful presentation of glorious foox.. Keep up the good work.. You definitely are gglamarous. The Chef on Heels, with wheels.... From SA
😍👏Awesome vlog Dana!! It was a treat reliving that special day…….the food was so delicious & the presentation orchestrated to perfection!!💕💕😘
@danascookbook
Жыл бұрын
thank you Maria, it was great to see you again, since last time , when we went together to the Farm Auberge for diner, hope to see you soon again😍
@mariak9727
Жыл бұрын
@@danascookbook I look forward to it!💖
Oh they look just as wonderful as they were on the patreon day. Thanks for the recipes, Dana! Also just a fun fact - if a meal is too salty in Hungary, we also say the chef is in love :)
@danascookbook
Жыл бұрын
😂😂😂
The first I've seen your channel, Dana. I usually see you on La Landes videos. What an incredible chef!
@danascookbook
Жыл бұрын
Thank you 😊
Love learning new ideas and recipes!
Hello Dana !
Hello from Australia 🇦🇺 can't wait to see you cooking again 😀
Well done, Dana! You put a lot of love into your food and vlogs! ❤
Thank you Dana! :)
What a lovely lady Dana is and how great this video is today! Thank you.
WOW…. Your cinematography is a KNOCK OUT!!!!!!!!!!!!! So fun to watch… it keeps your eyes glued to the screen to see what’s creatively coming next! The food is mouth watering. This is the best vlog I’ve seen in months! Hope it goes viral for you❤
@danascookbook
Жыл бұрын
Thank you couldn’t have better revue than yours , makes me want to continue
@katiemcdonald3562
Жыл бұрын
@@danascookbook please please please continue ❤️❤️
Looks delicious! Dana is always tres chic!
Looks DELICIOUS!
I wanted to jump into the laptop and swallow it all! Thank you for the video! Wonderful cuisine!
A feast and great fun! 🥰
Loved seeing behind the scenes. Now I need to make a gallette. Yum!
Hiya Dana, well worth the wait for video Thankyou for sharing such delicious looking food with friends. Bon Appetite! Blessings luv Ontario Canada 🐝🇨🇦
Thank you Dana and Guilliane (sorry if I've spelt it incorrectly). I watched this episode from Stephanie's perspective and nice to see it from you. Food looked AMAZING! Well done! Love from Oz!🥳👏👏👏👏🥰🐝🐝🌼🌻
Great job! I can’t believe how many languages you speak so fluently. The food looks amazing. ❤
@danascookbook
Жыл бұрын
Thank you 😊 I am trilingual but can understand more Also cats and dogs 😂
Hola from Honduras! Always fun to see what goes on "behind the camera"! Dana you make even complicated recipes look easy! Congratulations and Shalom! 🥰
@danascookbook
Жыл бұрын
Thanks so much! 😊it is simple lol
The goat man is so handsome ❤
@danascookbook
7 ай бұрын
I don’t see it he’s like a brother to me 😂Try he is free I think
What a wonderful feast you and the goat cheese guy created. Everything looked delicious. Loved watching his father make the pies. So jealous I wasn’t there. May be someday. It was worth the wait. Loved the subtitles even though I was able to understand most of it without them. Thank you so much for sharing 😍😘
@danascookbook
Жыл бұрын
Bravo you’re french is 👍 ! Indeed Guillain’s father is the cook of the auberge
it was wonderful what you did
Awesome🤩
Thank you for a great video, Dana! Everything came together so beautifully. What a treat to see the secrets of the potato & cheese pies, the oil bottle trick, and plating of scrumptious food. ☺️ Watching from the states in Chicago, Illinois.
@danascookbook
Жыл бұрын
Happy you’ve noticed some of the tricks, it was fun filming, Yves is a dear person to me, I learn with him everyday . But imagine last week he ate falafels for the first time and loved it ! 🎉
Dana, thanks for taking us behind the scenes on how everything was made. It all looked delicious, I loved everything you had made. Just perfect. " bien fait"
What’s not to love? Learning, watching, mouth watering, all presented by the ever-elegant Dana. Very special indeed! Everything looked amazing!
@danascookbook
Жыл бұрын
thank you! saw little like a documentary that I'm thinking of re editing in it's original without cutting but it was too long
Great vblog, Dana. Loads of great ideas!! Thanks
Dana, you are an absolute pleasure to watch, creating your deliciuex lunches, dinners and so on. Carry on what you're doing, I'm a big fan of your culinary expertise and your dishes make my mouth 👄 water !! All that CHEESE...hmmmmmm yummy 😋.....hi from South Africa 🇿🇦
Looks incredibly delicious!!! Love love love cheese...any kind.
Wonderful food
Dana, I made this today for my coffee klatch in smaller proportions since I had a much smaller group. Big hit, although I think I may have the cheese to potato ratio off a bit. And I had to increase the heat to 475 to get the crust looking as nice as yours. I served it with Pepper and Bacon jelly, but any fruit jam goes well with goat cheese. I doubt my cheese compares with Guilllan's but I have to work with what I can get. Did I see you make one for Stephanie using Camembert? Definitely a keeper recipe.
@danascookbook
Жыл бұрын
That’s wonderful! A photo ? Yes o made it with Camembert you can make it with anything you like, you can personalize it, just think of the product once hot not to become liquide as the preparation needs to be dry ( that’s why the choice of potatoes is important too). As for your oven, you did well, mine is not very powerful I also need sometimes to rise the temperature
Thank you Dana (and Guillain & Yves) for sharing this amazing accomplishment with us! It was quite an undertaking! It is so nice that you did it with all local products. Nice of you to share the recipes, too! It all looked yummy, except that I don't like raw tomatoes! But that is on me! LOL!
@danascookbook
Жыл бұрын
Thank you 😊 well you had 4 different possibilities in that video LOL but during lunch we had of course some whom didn’t it dairies or were gluten free , veggies , having all the elements in this dish we adjusted . For you we could have added two parts of ham instead , no problems only solutions 😁
@lawrencebaker2318
Жыл бұрын
@@danascookbook That’s so sweet of you! More ham for me! 😊
I finally made Shakshuka. It was delicious! Wonderful video!
@danascookbook
Жыл бұрын
That’s great ! Any photos ? You can send me on my pm insta or FB
@staciamartin923
Жыл бұрын
@@danascookbook sure I made a reel . I’ll send it over. I had to use some premade because it’s hard for me to Stand . But it was yummy !!!
@danascookbook
Жыл бұрын
@@staciamartin923 bravo !
אין כמוך דנה!! תמיד מבשלת באהבה💖
@danascookbook
Жыл бұрын
תודה סנדי, באה מאהבה 😘
❤❤❤❤❤
💕
🧡💛🧡💛🧡💛
@danascookbook
6 ай бұрын
🐐🐐🐐
That really is a challenge, I don’t think I have enough pots, china, or silverware. Maybe Philip could help with the silverware 😊
@danascookbook
Жыл бұрын
😅 you can use recycling dishes, the cutlery wasn’t silver, besides the plates ( all from the charity shop, was from the farm auberge restaurant 😊the China was also mostly from the charity shop
@margielynch7196
Жыл бұрын
@@arnicepernice8656 I was making a joke about how much Philip loves to collect silver ware. You will have to nitpick over someone else’s comment.
@margielynch7196
Жыл бұрын
@@arnicepernice8656 He could always put it up your nosy rear. Stop minding other people’s business.
@itzel1735
Жыл бұрын
@@margielynch7196 I giggled. 👍🏽
Supurb❤❤❤❤❤❤❤❤❤❤❤
HELP! I am trying to convert your European measurements and I am over my head. The cheese pie yummy! I want to make it for my ladies coffee next week, The 1.8kg looks to convert to 7.25 cups and that sounds about right but the 120kg butter on the same chart converts to 400 cups and that cannot be. Something is not right HELP
@danascookbook
Жыл бұрын
No worries , 120g it’s grammes not kg as you wrote 120kg ….
So good food! Thank you for showing the ingredients and the process, so we viewers learn how to make it.
כפרה עליך דנה. איזה חיים יש לך חמסה חמסה
@danascookbook
Жыл бұрын
😂😂 זה לא כל יום טירה חחח ה
@yotzrimtheater9564
Жыл бұрын
@@danascookbook 😂
🥰🇿🇦
That video was more professional Dana.
@danascookbook
Жыл бұрын
Thank you , been working on it night and bed 🛏 😅😂