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Post by hvd5677 on Jun 25, 2015 9:34:42 GMT -5
Had an excellent meal last night at La Pont de la Tour in London. Foie gras, agneau, chariot du fromages, calvados, vin de Paulliac, biere. Even better, someone else paid
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Post by lew on Jun 25, 2015 17:08:25 GMT -5
Rat bastard. Je vous envie. Some of my jealously is allayed by the fact that I'm about to walk out the door to go to a wine tasting. The good thing about French cuisine is that most of it is actually quite easy to make. I made coq au vin a few months back and it was easily something one could encounter at a fancy restaurant. Salut.
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Post by hvd5677 on Jun 26, 2015 8:15:56 GMT -5
Rat bastard. Je vous envie. Some of my jealously is allayed by the fact that I'm about to walk out the door to go to a wine tasting. The good thing about French cuisine is that most of it is actually quite easy to make. I made coq au vin a few months back and it was easily something one could encounter at a fancy restaurant. Salut. Sorry to stir up the envie. How was the wine ? We have a favorite recipe called Chicken From Somewhere in France, simple but excellent..features apples and calvados. |
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Post by lew on Jun 26, 2015 8:37:04 GMT -5
I'm just giving you a hard time. It's my specialty.  Le vin était plus superbe. As much as I like wine, I don't get too excited about anything outside of fortified wines, brandies, and scotch. The crowds at wine tastings are not as enjoyable as those at whisky tastings, but it went well and my wife and I enjoyed it very much. Apples and Calvasos points directly to Normandie, as the region is widely regarded for its apples and apple-derived products. I'd like to see the recipe, if you wouldn't mind. Cheers! |
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Post by hvd5677 on Jun 26, 2015 9:58:55 GMT -5
Pas de problème. I knew you were jesting. Ill get the recipe for you. We went to Normandy a lot when we lived in Brussels 2002-2009. Visited the calvados distillery at Chateau du Breuil.  |
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Post by lew on Jun 26, 2015 17:24:21 GMT -5
Much appreciated. Quite the globetrotter, aren't ya?
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Post by Kenneth on Jun 27, 2015 8:22:54 GMT -5
We visited France last summer but I did not leave with any particular memory of French food or cooking. My wife wants to eat in every Pret a manger she sees, so we did that first. We ate at a very interesting place in Giverney but I just had sausages. That satisfies both my British side and my German side. I complimented the chef but he said (in barely accented English) that you never give a really good compliment about the food, only say "Not bad but it could be better." That's what he said, anyway.
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Post by hvd5677 on Jun 27, 2015 8:44:35 GMT -5
My father worked for the army so that took us around quite a bit when I was a kid. Now I travel a lot with my work. Haven't made it to FIC though
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Post by hvd5677 on Jun 27, 2015 19:35:04 GMT -5
I'm just giving you a hard time. It's my specialty. Le vin était plus superbe. As much as I like wine, I don't get too excited about anything outside of fortified wines, brandies, and scotch. The crowds at wine tastings are not as enjoyable as those at whisky tastings, but it went well and my wife and I enjoyed it very much. Apples and Calvasos points directly to Normandie, as the region is widely regarded for its apples and apple-derived products. I'd like to see the recipe, if you wouldn't mind. Cheers! Chicken From Somewhere in France Calvados 2 boned chicken breasts 2 inches of butter 1 cup of apple juice 1 sliced onion 1 crushed garlic clove 1/2 tsp fresh thyme leaves 4 tsps Dijon mustard 1 cored sliced apple heat butter over medium high heat; sear chicken, then saute 3 minutes per side, until golden brown. Add juice, onion, garlic and thyme; cover and cook 10-12 minutes until chicken is cooked but tender. Remove chicken. Turn burner on high, add calvados and ignite. Reduce sauce slightly; add mustard and sliced apple. Stir well and serve over chicken. |
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Post by lew on Jun 28, 2015 9:29:33 GMT -5
Merci beaucoup. Looks easy and tasty.
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Post by Étienne on Jul 3, 2015 17:30:43 GMT -5
Dang...y'all are making me hungry!
My favorite French cookbook is the Time-Life one on Provincial French cooking from the 1960s. I know it sounds cheesy but it was edited by MFK Fisher and the recipes are authentic and simple. I have made coq a vin quite often using its recipe, but the best ingredient is one of the roosters from our farm. Much better than a young store-bought chicken!
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Post by lew on Jul 4, 2015 12:01:46 GMT -5
Coq au vin was designed with a gangly old rooster in mind.
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Post by hvd5677 on Jul 6, 2015 22:19:03 GMT -5
Dang...y'all are making me hungry! My favorite French cookbook is the Time-Life one on Provincial French cooking from the 1960s. I know it sounds cheesy but it was edited by MFK Fisher and the recipes are authentic and simple. I have made coq a vin quite often using its recipe, but the best ingredient is one of the roosters from our farm. Much better than a young store-bought chicken! I know we had this series of cookbooks when I was growing up. Just ordered a used copy from Better World Books |
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