Bringing Home Rive Gauche – the Parisian Latin Quarter (April 26 – May 2)

For those of us who miss walking along the Seine River, pass Notre Dame, and through Rive Gauche, we can, with creativity, bring that French experience into our homes. Rive Gauche means left bank of the river, which refers to the famous Parisian Latin Quarter. This 5th arrondissement – the Latin Quarter, is also known for its close proximity to la Sorbonne Université, le Jardin du Luxembourg, and Musée d’Orsay. The district embraces its extraordinary history and celebrates its intellectual stimulus, including Hemingway, Picasso, and Matisse. One of the most culturally distinctive sections in the Quarter is bordered by Quai de Montebello to the north, Boulevard Saint-Germain to the south, Rue Saint-Jacques to the east, and Boulevard Saint-Michel to the west. Quaint cobblestone streets thread the way to French cafes, crêperies, boulangeries, bistros, trattorias, and Mediterranean cuisine specialties. The Latin Quarter is an exemplary mélange of eclectic cuisine that continues to exalt international heritage. Indulge in flavors from around the world and experience a full immersion in delectable delights from escargot to gyro rotisserie selections. Keeping it close to memory, a home-style Rive Gauche dinner should include a hearty round of Boule bread, real unsalted butter, poisson (fresh fish, preferable cooked with wine or Champagne) set on top of julienned vegetables, and paired with a lamb kebab. The ideal sweet treat would be a homemade crepe, with fresh fruit filling. It’s more than a memory if we bring this to our tables; it is more than just c’est la vie. This section of time is not life as it should be; but, if we hold these enhancements close to our hearts, we can keep our favorite impacting cultures as part of our quintessential lifestyles. © Kelly McBride Loft

Kelly’s Fillets de Sole a la Crème et au Champagne

4 to 8 fillets of Dover Sole (2 per person). Preheat the oven to 350⁰F.
In a Dutch oven arrange:
1 Tablespoon of finely chopped Shallots
Set the fish fillets on top of the Shallots and dot with a small amount of Butter
Top the Dover Sole with a 2nd Tablespoon of finely chopped Shallots
Pour a ½ of bottle of Champagne over the fish. Add enough water to just cover the fish.
Bring this to a simmer on top of the stove. Then, cover with a piece of grease-proof paper, such as parchment paper (NOT foil). Bake for 8 minutes in the oven or until flaky.
Julienne cut Carrots, Leeks, and/or Zucchini and lightly sauté. Set the vegetables into individual heat proof dishes. Remove the cooked fish, to place the fish portions on top of the julienned vegetables. Reduce the oven to WARM, to keep the fish warm, while making the sauce. Move the Dutch Oven back to the stovetop.
The Sauce is to be made in the Dutch Oven: Make a Beurre Manie, which is a mixture of equal parts of Butter and Flour (3 Tablespoons of soft butter and 3 Tablespoons of flour combined). To the Dutch Oven hot liquid, now on the stovetop, add: the Beurre Manie, little by little, stirring with a wooden spoon. When smooth add ½ pint of heavy Cream (room temperature) and season with kosher Salt and white or black Pepper. Add more cream, as needed for the desired sauce thickness. Ladle the sauce over the Dover Sole and serve hot. Joie de Vivre! © Kelly McBride Loft

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