People who know me would tell you that it's hard to tell which I like more: gardening or cooking. I'd say it depends on which I'm doing at the moment. Anyway, French cooking and French gardening go hand in hand. For me, cooking is an on-going adventure. Join me here on my culinary explorations, where I share with you both my old favorites as well as new inspirations. It's my fondest wish that these recipes serve as a springboard for your own new creations.
Fresh angelica stalks and leaf stems cut in lengths to fit in a canning jar
Cover the angelica stems with water to cover and bring to a boil. Reduce heat to medium and cook 3 minutes. Drain and remove their tough outer skin. Recover with water and boil until they turn a brilliant green color. Drain, weigh them, place them in a single layer in a shallow dish, and cover them with an equal weight of sugar. Leave to macerate 2 days. Turn the mixture gently into a large saucepan and bring slowly to a boil. Drain, reserving and returning the syrup to the saucepan. Add just enough water to the very thick syrup to dilute it enough to cover the stems once more. Return the stems to the saucepan and boil gently for 10 minutes. Drain the stems and arrange them separately on a plate. Dust with ultrafine sugar on both sides and place them separately on a rack to dry for several days. When they are completely dry to the touch, pack them (dry) into jars and store in a cool dark place. Use in ice creams, cakes, and other desserts, or enrobe in chocolate. Delicious!