05 March 2006

Menu #4: A Breton feast

[Posted by Colin]

This evening, Colin and Maggie were guinea pigs for my latest adventure in French cuisine—a feast from Bretagne. They gave a thumbs-up to the meal—even though I just discovered that I forgot to add the heavy cream!—so I'm hurrying to post the recipes on the blog. Hope you enjoy them, too!

Plat: Côte de porc aux cocos de Paimpol (Pork Chops with White Beans)
Feeds: 4
Preparation time: 15 minutes (but begins the night before, see step 1)
Cooking time: 60 minutes

  • 4 pork chops
  • 300 g (about a cup and a third) of cocos de Paimpol (white kidney beans)
  • 2 onions
  • 1 clove of garlic
  • 2 carrots
  • 1 tablespoon of bouquet garni (an herb mixture)
  • 10 cl (about 1/2 cup) of chicken bouillon
  • 20 g (about 1.5 tablespoons) of butter
  • 70 g of (about a pint, I think) of thick cream
  • 2 whole cloves
  • Sea salt
  • Pepper

  1. The evening before, begin soaking the beans in cold water. When it's time to cook, strain them and toss out the water.
  2. Put the beans in a stewpot, cover them in water, and bring to a boil. Skim, then add the carrots (sliced), the bouquet garni, and one onion (whole, speared with the two cloves). Cook at a low boil for 45 minutes, or until the beans are tender. Add salt during the last 10 minutes.
  3. Sear the pork chops in oil over high heat. When they are browned on both sides, cover them and lower the heat to medium-low. Cook for another 20 minutes, adding salt and pepper at the end.
  4. In a pot, sautée the garlic and the second onion (this one chopped) in butter. Drain the beans and carrots and add them. Add the chicken bouillon, salt, and pepper, then simmer for 15 minutes. Stir in the heavy cream.
  5. Serve the beans with or on the pork chops.

Dessert: Terrine de riz bretonne (Breton rice pudding)
Feeds: 4
Preparation time: "5" minutes (it took me a half hour...)
Cooking time: 3 hours


  • 250 g (about 1 cup) of round rice
  • 125 g (about 1/2 cup) of brown sugar
  • 100 g (about 7 tablespoons) of butter ("beurre demi-sel" or half-salted butter)
  • 2.5 litres (about 2.5 quarts) of milk
  • 1 vanilla pod
  • 1 orange zest


  1. Preheat the oven to 150 degrees Celsius (300 Fahrenheit).
  2. Wash the rice and put it in a large oven-safe dish. Add the brown sugar, the butter (cut into little pieces), and the orange zest. Slice the vanilla pod lengthwise and scrape out the black beans. Add both the vanilla beans and the pod to the rice.
  3. Boil the milk and add it to the oven-safe dish. Stir.
  4. Bake the pudding for about 3 hours. A dark-brown crust will form on the surface.
  5. After the pudding cools, remove the crust and serve.


  • With the main dish, a lightly-chilled Saumur rouge.
  • With dessert, a sweet cider (as opposed to a "brut" one).

Bon appétit!


At 16/3/06 19:37, Blogger JODSTER said...

No pictures? I'll just have to drool in my imagination...


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