No Pink Slime! French Style Ham Purée

Jambon purée for baby, croque-monsieurs for the parents: two staples of French home cooking

There are many different sort of hams in France, but when people talk about ham without being specific, they usually refer to "jambon de Paris", also called "jambon blanc", which means white ham. And yes, it is pink. Called French style ham in the US, jambon blanc is a boiled or cooked ham that has a delicate flavor, very different from the smoky, strong flavors of other cured meat. A lean protein, it does not contain as much salt as other kind of ham, and its texture falls easily apart in the mouth, making it ideal to give to baby. In France, people start giving jambon to babies around 6 month of age, as a purée at first, than as finger food when baby becomes able to pick up food by himself.

In France, jambon is used in various recipes, including the classic hot sandwich called croque-monsieur. When I was a little kid, it was one of my favorite, not only because it is delicious, but also because it is so easy to prepare that my sisters and I would make our own sandwiches, making us feel like little cooks.

FOR BABY

Ingredients

1 big potato

1 thick slice of jambon blanc

1 tablespoon of crème fraîche (in the dairy section of any high-end supermarket)

   or 1 teaspoon of olive oil

In Short

Mix in a food processor a boiled potato, 1 thick slice of French style ham and 1 tablespoon of crème fraîche or a teaspoon of olive oil.

In Detail

Bring some water with no salt to a boil in a pot—jambon does contain some salt, so we definitely don't need extra. 

Rinse, peel, and cut in half the potato. Place it in the pot once the water is boiling, and boil for 30/40 minutes, until it slides off a knife's blade easily. Take out the potato with a skimmer and place it in a food processor. 

Trim off jambon visible fat if there is any, place it into the food processor, with crème fraîche or olive oil and mix. Add a drop of some of the potato cooking water if it is too thick. Serve at room temperature or luke warm.

FOR THE PARENTS

Ingredients For 2 croque-monsieurs

4 slices of your favorite bread

4 thick slices of Jambon blanc

7 oz grated French Gruyere or Swiss cheese 

about 1 tablespoon of butter

Spread butter generously on both sides of each piece of bread. 

Trim off jambon visible fat if there is any. 

Fold 2 slices of ham and place them on a slice of bread. Top with half the cheese, and cover with another slice of bread. Repeat to make the 2nd sandwich.

Place in a toaster until cheese is melted. Serve with a green salad.  

Note: In the traditional croque-monsieur recipe, the sandwiches are actually cooked in a lot of butter in a pan. Nowadays though, I don't know any home cook in France who would do that, but if you order a croque-monsieur in a bistro, you will probably get it done the old-fashion way, with a lot more calories than the in the recipe given here.

Give Your Heart to Baby: Artichoke Purée

Artichoke is one of my favorite vegetables, and it's not only because it is one of the vegetables that provides most antioxidants. Raw, its hardness would never let you expect how tender it becomes once cooked. Its unique subtle flavor and sweetness stays on the tongue and makes a sip of water taste delicious. And it is rewarding. When you patiently eat leaf after leaf, you know that every one you just had brought you closer to the tender, melting heart.

I thought my twin babies could like the sweetness of artichoke, and I was right. This is one of their favorite meal. Here's how I make what my husband calls an artichoke feast for the girls, and for us at the same time.

INGREDIENTS

2 small or 1 big artichoke per person

1 medium potato for one baby

Olive oil

Salt and pepper for the parents

IN SHORT

Purée 1 medium potato and 1 freshly cooked artichoke heart together, add a teaspoon of olive oil and some of the water you used to boil the artichoke to get to the desired consistency.

IN DETAIL

Boil a large and a smaller pot of water with a very little bit of coarse salt in it. You can always add some more in your food, it is just better not to give much to the baby.

Wash the artichoke under running water outside, and inside by letting water get between the leaves from the top.  

Cut the tip of the stems and them cut the stems at the base of the artichoke. Don't discard the stems: it is edible inside with a flavor close to that of the heart.

Remove the one or two first rows of leaves at the base. 

Place the artichokes in boiling water for about 30/40 minutes, depending on how big they are. You will know they are done once they slide off a knife's blade easily. 

In the meantime, rinse the potato and place it in the smaller pot of boiling water. I usually don't peel the potatoes I am going to use as purée: I find it is quicker to take of the skin once they are cooked. Boil for about 30/40 minutes depending on its size.

Once the artichokes are done, place them heads down in a colander to let them drain and cool down a bit, and don't throw away the water: it is full of nutriments, and you'll use it later.

FOR BABY

Take off the leaves of the artichoke and save them for yourself if you feel like it. Carefully peel away the inedible 'choke' on top of the heart and discard it. 

Purée the heart with the potato. Mix in 1 teaspoon of olive oil, and add little by little some of the artichoke water until you reach a smooth and not too runny consistency. 

FOR THE PARENTS

When I prepare artichokes, I serve them warm as an appetizer for us. I like to dip the fleshy base of the leaves in olive oil and salt. In France, artichokes can also be served with a vinaigrette.

When I make this meal for my babies, I usually boil more potatoes. Then, I roast them cut in half, sprinkled with rosemary, thyme, a bit of olive oil and salt and pepper. I serve the potato with a roast chicken, and that takes care of our 2 course dinner.

Coming soon!