Pâte Blanche
Pâte Blanche Recipe from Benin | Cornmeal-based Dish
Introduction
Pâte Blanche is a traditional French dish made from cornmeal and water. It is a simple yet delicious recipe that can be enjoyed on its own or as a side dish.
History
Pâte Blanche has been a staple in French cuisine for centuries. It is believed to have originated in the rural regions of France, where cornmeal was a common ingredient due to its affordability and versatility.
Ingredients
- 1 cup fine cornmeal
How to prepare
- Bring 2.5 cups of water to a rolling boil.
- Slowly add 1.5 cups of corn flour while vigorously stirring it with a wire whisk until all the lumps are dissolved and the mixture starts to thicken.
- Pour the mixture into a greased bowl and allow it to cool before touching it with your fingers.
Variations
- Add herbs or spices to the cornmeal mixture for added flavor.
- Mix in cheese or vegetables for a more filling dish.
Cooking Tips & Tricks
Be sure to stir the corn flour mixture vigorously to prevent lumps from forming.
- Allow the mixture to cool before handling it to avoid burning yourself.
- Grease the bowl before pouring the mixture in to prevent sticking.
Serving Suggestions
Pâte Blanche can be served as a side dish with roasted meats or vegetables.
Cooking Techniques
Boiling water and stirring vigorously are key techniques for making Pâte Blanche.
Ingredient Substitutions
Cornmeal can be substituted with other types of flour, such as wheat or rice flour.
Make Ahead Tips
Pâte Blanche can be made ahead of time and stored in the refrigerator for up to 3 days.
Presentation Ideas
Serve Pâte Blanche in a decorative bowl for an elegant presentation.
Pairing Recommendations
Pair Pâte Blanche with grilled chicken or fish for a complete meal.
Storage and Reheating Instructions
Store leftover Pâte Blanche in an airtight container in the refrigerator and reheat in the microwave or on the stovetop.
Nutrition Information
Calories per serving
- A serving of Pâte Blanche contains approximately 150 calories.
Carbohydrates
- Cornmeal is a good source of carbohydrates, providing energy for the body.
Fats
- Pâte Blanche is a low-fat dish, making it a healthy option for those watching their fat intake.
Proteins
- While Pâte Blanche is not a significant source of protein, it can be paired with protein-rich dishes to create a balanced meal.
Vitamins and minerals
Cornmeal contains vitamins and minerals such as iron, magnesium, and B vitamins.
Alergens
Pâte Blanche is gluten-free, making it suitable for those with gluten sensitivities.
Summary
Pâte Blanche is a nutritious dish that is low in fat and calories, making it a healthy option for any meal.
Summary
Pâte Blanche is a simple and delicious dish that is easy to make and versatile in its serving options. With its low-fat and gluten-free qualities, it is a healthy choice for any meal.
How did I get this recipe?
I distinctly remember the moment I stumbled upon this recipe for Pâte Blanche. It was a warm summer day, and I was visiting my dear friend Marie in her quaint little village in the French countryside. Marie was known for her incredible culinary skills and had a way of making even the simplest of dishes taste like a gourmet meal.
As we sat in her cozy kitchen, sipping on cups of fragrant tea, Marie suddenly jumped up from her chair and disappeared into the pantry. She emerged a few moments later, a worn and weathered cookbook in her hands. With a mischievous glint in her eye, she flipped through the pages until she came across a recipe that she claimed was her secret weapon - Pâte Blanche.
Marie explained that Pâte Blanche was a traditional French pastry dough that was flaky, buttery, and perfect for both sweet and savory dishes. She had learned the recipe from her grandmother, who had passed it down through the generations. Intrigued by the prospect of mastering this elusive dough, I begged Marie to teach me how to make it.
With a smile, she pulled out the ingredients and we got to work. The process was meticulous and required patience and precision. We started by sifting together flour, salt, and sugar before cutting in cold butter until the mixture resembled coarse crumbs. Then, with a gentle hand, we added just enough ice water to bring the dough together, being careful not to overwork it.
As we rolled out the dough and folded it over itself, I could feel the magic happening. The butter dispersed in layers throughout the dough, creating a flaky texture that would melt in your mouth with each bite. Marie showed me how to form the dough into a disk, wrap it in plastic wrap, and let it chill in the refrigerator for at least an hour to relax and firm up.
While we waited for the dough to chill, Marie regaled me with stories of her grandmother and the countless hours they had spent together in the kitchen, baking and cooking up a storm. She spoke of the love and passion that went into each dish, the way her grandmother's hands moved with grace and precision, and the way she could always tell when a dish was just right.
When the time came to roll out the dough and shape it into a pie crust, I was filled with a sense of pride and accomplishment. Marie guided me through each step, from carefully transferring the dough to the pie dish to crimping the edges with a fork for a decorative finish. As we popped the pie crust into the oven to bake, the delicious aroma of butter and flour filled the kitchen, making my mouth water in anticipation.
When the pie crust emerged from the oven, golden brown and flaky, I knew I had found a new favorite recipe. Marie and I shared a slice of the warm pie, the delicate crust shattering with each bite, revealing a luscious filling of fresh berries and cream. It was a moment I would never forget, a memory that would stay with me forever.
Since that day in Marie's kitchen, I have made Pâte Blanche countless times, experimenting with different fillings and variations. Each time I pull out that worn and weathered cookbook, I am transported back to that warm summer day in the French countryside, surrounded by the sights, sounds, and smells of a kitchen filled with love and laughter.
And as I pass on this recipe to my own grandchildren, I can only hope that they will find the same joy and satisfaction in creating something delicious and beautiful from scratch. For me, Pâte Blanche will always be more than just a pastry dough - it is a symbol of tradition, family, and the enduring power of good food to bring people together.