Florida in September

This past week I spent in Florida, mostly Orlando, for a work-conference.  I did manage to tack on some personal travel down to Miami as well.  Before I headed down to Miami to see friends, I took myself to Epcot!  I know, who goes to a Disney park by themselves?  Only crazy people like me.  In any case, I’m glad I did.  I stayed in one of the Port Orleans Disney properties (I would NOT recommend) and caught a showing of Eat Pray Love at Downtown Disney (also not a high recommendation) on Thursday night.  

On Friday, I headed to Epcot itself, which I would recommend.  I had a great time wandering around the world showcase, visiting 11 countries around a large, placid lake.  It was really pleasant and I enjoyed wandering through all of the food and curio stores, as well as the fantastic designs.  My favorites were the UK, France and Japan.  I ended up eating at the median-priced Les Chefs de France, and I had a very passing French lunch.  I was surprised by how much alcohol was at Epcot.  I mean, I guess I have only been to the Magic Kingdom before, so I don’t have much to compare to, but every country had some kind of tasting – wine, beer, sake – and there were little stalls selling such beverages outside as well.  Crazy!  It was a little too hot and early in the day for me to feel like partaking, but you could have quite the pub-crawl there.

On Friday night I headed down to Miami, to stay with my friends, Natalie, Jeff and Sophie.  We had a great, early dinner at Matsuri, a Japanese restaurant that is quite hidden in an unassuming strip mall (the good ones always seem to be).  I was feeling a little stuffed after my French lunch, so I tried an intriguing roll that was made without rice and wrapped in cucumber.  It was refreshing, but hard to eat.  Otherwise, this restaurant turned out classics and creative dishes alike.  A Coral Gables gem.  While we spent most of the weekend relaxing (finally!) we also ate at two other newish restaurants.  Natalie and I had a tasty brunch at George’s in the Grove (the chef and owner used to own Le Bouchon du Grove.  I’m always a fan of a place that starts out by giving you a free mimosa.  The menu is decidedly French, but has a lot of other cultural references.  We enjoyed our meal and the somewhat crazy décor.  I think this place is going to do very well.  

The best, and craziest, meal was Saturday night at Hakkasan in the remodeled Fontainebleau Hotel on the beach.  The hotel is beautiful and satisfyingly scene-y (I love people watching).  The restaurant is actually upstairs.  The décor is intense and amazing.  It feels like you’re walking into an old, but hip Chinese house.  There are tons of dark wooden screens and carvings, and the lighting is very dim.  My only complaint is that the background music was not background, but club music.  I like being able to hear my dining companions!  The sommelier at Hakkasan, David Mokha, was awarded one of the best sommeliers of the year for 2009 by Food and Wine, so we wanted to see what he would recommend.  Alas, he was not available, but another sommelier was very helpful.  In general,  I really like the list - there were so many reasonably priced bottles from great regions.  We had the 2008 Adelsheim Pinot Noir – lovely, light fruit, with a pleasing earthy undertone, but not too much tobacco like some Oregon pinots.  It was a suitable counterpoint to our large, and intense meal.  We had everything from fried rice, to hand-pulled noodles, to lettuce wraps and braised short ribs.  I think my favorites were the crispy duck rolls (succulent duck meet with a spring onion and a hoisin dipping sauce), the short ribs (slowly braised in a clay pot with soy and five spice – ridiculously tender), and the hand-pulled mushroom noodles (it was like lo mein on crack – fantastic).  The desserts were great too.  I really loved the pandan soufflé with coconut ice cream.  All together, it was a gastronomic delight! 

I was sorry to leave Miami this morning, but I am glad to be heading home after so many days away, even if it is only for a little bit….

Aquarelle ☆☆☆

Aquarelle

606 Rio Grande Street

Austin, TX 78701-2718

(512) 479-8117

Aquarelle has been providing a classic, French, fine dining experience to the Austin public for more than a decade.  The restaurant is located in a quaint, little, yellow house on a side street from the main thoroughfare, sixth street.  The atmosphere is welcoming and relaxed - an ideal date spot as well as a great spot to go for happy hour.  

The wine list is by no means expansive.  It is decently edited with a strong focus on French wines (though you can find wine from other locales such as Argentina and the USA).  They do make a consistent effort to offer well-priced wines.  The most expensive one on the list, the last time I ate there, was around $100.  This commitment to general affordability has forced them to be a bit more daring in their selection.  My last time in, we sampled a nice Chénas – a lesser-known Beaujolais made from the Gamay grape.  You would be hard pressed to find this wine in any retail shop – it’s nice to treat yourself to something unusual when you go out!

As I mentioned, the food is pretty classical French, but it does vary to incorporate ingredients that are more locally abundant.  If you have the time and inclination the set menus – the Menu Rapide and Menu Marché – are good options.  The courses are different from the a la carte menu and seem to be more seasonally focused.  In addition to the set menus, there is an a la carte menu which is not too huge.  It is divided simply into starters, mains and desserts.  We recently went there and had the Menu Marché.  Highlights included the Herbed Laura Chenel Goat Cheese in Butter Puff Pastry, which was excellent, and the Pan-Seared Day Boat Scallops, which included a potato pancake and a smoked salmon-jalapeno mousse.  I really enjoyed their profiteroles as well.  Everything is lightly and delicately prepared, with a nice seasonal focus.  Though I've been generally pleased with every dish I've had, I've never been wowed.  It's all good, just not fantastic.  Still it's a excellent place for a nice night out.  

If you're looking for elegant, yet unpretentious, french fare with a seasonal focus in downtown Austin, check out Aquarelle.  You're in for a pleasant experience.  ☆☆☆

Ratatouille & Pissaladière

Ratatouille

 

I made this ratatouille for my South of France Wine Tasting.  Ratatouille is one of those fun, hodge podge recipes - everyone has one and they are all slightly different.  The basic point is to make a vegetable stew of sorts out of the summer's bounty.  The requisite vegetables are eggplants, zucchini, tomatoes, bell peppers and onions, but I'm sure there are some very good recipes that have alternate lists.  Everything should taste garden fresh, but should also meld together, into one homey, satisfying dish. 

 

2 large eggplants, 1-inch cubes

4-5 zucchini, 1-inch cubes

2 onions, diced

2 bell peppers, diced

2 pints cherry tomatoes, each cut in half

4 cloves of garlic, skin removed

fresh thyme and rosemary sprigs (3-4 each)

2 bay leaves

fresh basil to taste, chiffonaded

olive oil

splash of red wine vinegar

sat and pepper to taste

 

1.    Heat an oven to 400 degrees.  On a baking sheet, toss tomato halves with olive oil and a bit of salt and pepper.  Roast the tomatoes until they begin to look a bit shriveled and concentrated, about 20 to 25 minutes. 

2.    Meanwhile, In a large dutch oven, heat 1-2 tablespoons of olive oil.  Once at the desired temperature, add the onions and the garlic cloves and sauté for 5-6 minutes, until they begin to turn translucent.  Remember to add salt and pepper to each ingredient as you add it to the sauté mixture. 

3.    Add the bell peppers, and continue to sauté the mixture for 5 more minutes, before adding the eggplants and sautéing for another 5 minutes.  Finally, add the zucchini and sauté for another 5 minutes.  At this time, remove the tomatoes from the oven and add them to the sauté mixture, along with the thyme, rosemary and bay leaves.  Lower the heat and cover, stirring occasionally for 35 minutes. 

4.  After 35 minutes, the vegetables should still be identifiable, but they should have begun to melt into each other.  Add the red wine vinegar and taste to check whether it needs salt or pepper.  Cook, uncovered for another 5 minutes. 

5.    Remove from heat, stir in the basil, and serve!

 

Pissaladière

 

I decided to attempt this for my South of France Wine Tasting.  Disclaimer - I certainly took some shortcuts (store-bought pizza dough) and omitted some rather classic ingredients (anchovies).  I still feel that the spirit of this French pizza remains the same.  The only hard part is finding the time to caramelize the onions....

 

3-4 large onions, thinly sliced

2 garlic cloves

several fresh thyme sprigs

1/2 cup chopped olives, any variety will do (just no pits)

olive oil

pizza dough

salt and pepper to taste

 

1.    In a sauté pan, heat up 3 tablespoons of olive oil over medium-low heat.  Add the onions, the thyme sprigs and the garlic, as well as salt and pepper, and slowly brown them.  This will take around 40 minutes (no joke, maybe even longer depending on pan size and onion size).  Once nicely caramelized, remove from heat and put to the side (this can be refrigerated overnight).  Be sure to mash up the garlic, if still recognizable. 

2.    In the meantime, heat your oven to 450 degrees with a pizza stone placed in the middle of the oven, if available (or to the temperature setting recommended by your pizza dough package).  Roll out pizza dough and place on either a baking sheet covered in cornmeal or, if working with a pizza stone, on a pizza peal covered in cornmeal.  The traditional shape is a long rectangle, but feel free to experiment.  Liberally brush the top of the pizza dough with olive oil.  Spread out a thin layer of the onions on the dough, followed by an artful arrangement of the olives.  Sprinkle with salt and pepper, as desired, and douse one last time with olive oil, as desired. 

3.    Bake the pissaladière until nicely crisped and golden, about 10 to 15 minutes.  Remove from the oven, slice and serve! 

 

 

Justine's ☆☆☆

Justine's

4710 East 5th Street
Austin, TX 78702-5032

(512) 385-2900

Justine's is a French brasserie located in far east Austin that has been generating a lot of buzz, both locally and nationally since the day it opened.  I think it is worth a trek out to this place just for the atmosphere.  But the food is classic, somewhat hearty Parisian fare and it makes the adventure really worth it.  

The restaurant is in a little house in the middle of nowhere.  There is a seating area outside with seemingly haphazardly arranged tables and chairs.  You can play French Bocce Ball (Pétanque) in the sandy yard while waiting for your table, which, if you arrive after 6:45, could be for a while!  I've actually waited for dinner there for over two hours.  Now, I just go when I'm feeling peckish at an early hour.  The inside is painted a deep red and black and there are little tables and chairs crammed all over the place.  There is a bar to the far left with a collection of old-school records on display.  They offer mixed drinks as well as beer and wine.  The wine list is completely French and frankly the most disappointing part of the whole experience.  They don't seem to store them very well and I've definitely gotten some vinegary reds served to me.  Beware. 

The waitstaff, though somewhat bizarrely dressed (vintage/hipster melange), are prompt.  They bring over bread and olive oil and water glasses and patiently answer questions as you order.  The menu has a nice balance between appetizers, sides and entrees.  I would recommend getting their charcuterie plate (the mousse is insane) or their cheese plate.  

For dinner, if you are feeling on the light side, get one of their soups (they of course have French onion) and a side salad.  The side salad consists of very simply dressed butter lettuce and it is divine.  They also offer sides of ratatouille, which I love, frites, mashed potatoes, etc.  The ratatouille can be ordered as an entree as well, and it is excellent - tons of fresh veggies and herbs like thyme.  I have also had their duck confit, which is really classic and tasty.  Stephen's had their steak frites, côte du porc, the pasta bolognaise, and coquille st. jaques grillé.  While the steak and the scallops were well done, the pork was fantastic - succulent, with a lovely crusty exterior.  The pasta was over-herbed and his least favorite.  

Basically, if you've ever been to a French brasserie, you've had this food before.  It is not imaginative, but it is very comfy and tasty.  Their desserts are another weakness.  They're not bad, they just don't stun.  We tried the requisite creme brulée and were left wanting.  This section of the menu, along with the wine selection are the two aspects I wish they would improve upon.  

Overall, Justine's gets high marks for the atmosphere, the pleasant waitstaff, and the simple but delicious food.  If you're not that picky about your wine and don't like dessert, this place would be heaven for you!  ☆☆☆

Asparagus Tart

I made this lovely tart for the Loire Valley Wine Tasting.  It is almost like a quiche, but a bit more free-form and even hearty due to the addition of a little potato.  Loosely based on a similar recipe from Jamie Oliver's Jamie at Home, it was a crowd pleaser....

1/2 lb of potatoes, peeled and cut into chunks

1 1/2 lb of asparagus, the ends trimmed

1 puff pastry package, defrosted

1 cup freshly grated white cheddar cheese

1/2 cup freshly grated parmigiano or pecorino, plus more for grating over top of tart

3 eggs

1 cup whole milk (or cream, if you're feeling indulgent)

1/2 tsp grated nutmeg

1 tbsp butter

1. Preheat oven to 375 degrees.

2. Bring a pot of water to boil, and add salt before blanching your asparagus for 4-5 minutes.  Remove and allow to dry in a colander.  Add the potatoes to the boiling pot and cook for 15 minutes.

3. Meanwhile, roll out the puff pastry (if in two pieces, dot an edge of one of the pieces with water, overlap it with the other piece, and roll out to form one large piece) and place in a lightly oiled or buttered baking dish.  I used the biggest one I could find in my kitchen.  

4. Combine the cheeses (reserve a bit for sprinkling on top later), the nutmeg and the milk (or cream) in a bowl.  Taste.  If a bit bland add salt.  Since you're adding eggs to this mixture, don't be afraid to make it a little salty (but not too much).  Add the eggs to the mixture and stir to combine.  

5. By this time, the potatoes should be done, drain and allow to air dry briefly, before adding them to the egg/cheese mixture.  Mash the potatoes with the eggs and cheese until you achieve a smooth consistency.  Pour the mixture into the puff-pastry lined baking dish and spread out evenly.  

6. Carefully place the asparagus evenly on top of the potato/egg/cheese mixture.  Feel free to be as artistic as you want, but try to achieve a generally even distribution so the tart bakes evenly.  Melt the tablespoon of butter and brush the asparagus with it.  Then sprinkle the remaining cheese on top and place in the oven. Bake for 40-50 minutes until the crust is golden brown, the potato/egg is nicely set, and the asparagus are just beginning to get a bit crispy on top.  Remove from the oven and let rest before slicing and serving.  

Loire Valley Wines - Cheat Sheet

Lessons Learned or the Top 10 Things to Know about Loire Valley Wines (to sound like a wine geek):

1. The Loire Valley is actually quite long, geographically speaking (the Loire River is the longest in France). It ranges from the Central Loire, close to Orléans, all the way to the maritime region of Pays Nantais, emptying in the Atlantic. This length gives a wide diversity to the wines produced from the region. While principally known for its white wines, it also produces red wines, sparkling wines and dessert wines. The great length of the region also covers many micro-climates as well as soil consistencies.

2. Like all French wine regions, the Loire has been producing wine for centuries, indeed millennia. The earliest known records date to the 500s AD when wine was produced for Rome. Throughout the middle ages, the wines of Anjou, with their easy access to the sea and good transportation system, were the preferred wines of the Flemish and the British, and of course, the French. Bordeaux was not even a thought. Today, however, the Loire Valleys are great bargains because they are generally undervalued outside of Paris. Paris has quaffed the wines with gusto due to its proximity.

3. This region produces very delicate reds that can never be accused of being too tannic - northern climes don’t allow. The wines in general have good acidity, which is great for food. Interestingly, it is not common for the white wines of the region to undergo malolactic fermentation.

4. Many of the wines undergo Chaptalization. Named after Chaptal, it is a process by which the final alcohol level is increased by the addition of sugar to the grape juice or must before and/or during fermentation. This is also known as amelioration. This is chiefly a northern issue and due to cold weather and therefore less ripe grapes.

5. Many of the Loire wines will be labeled “Sur Lie”. Sur Lie means that the wine has remained on lees after fermentation to increase flavor. Again this is a common practice in colder weather since the concern of continued fermentation and hence production of off-flavors is minimized.

6. There are four distinct regions from east to west – Pays Nantais, Anjou-Saumur, Touraine and the Central Loire.

7. The Pays Nantais is known for producing Muscadet Sèvre et Main. This white wine is made from the unusual varietal, Melon de Bourgogne. The region has soil consisting of schist, granite and sand. The weather is greatly influenced by the Atlantic Ocean. Most of the wines here are bottles sur lie which enhances the flavor and gives a little CO2 sparkle. Expect fine floral whites with a mineral edge; great with seafood, tangy salty.

8. Anjou-Saumur is further east along the Loire. It is known for producing red and white wines; principal among these are Savennières and Saumurs (Coteaux du Layon is another). The Savennières are complex white wines made from the Chenin Blanc grape – they often need aging. Saumers are lovely light red wines made from the Cabernet Franc grape. In addition there are many rose wines produced, chief among them the Rosé d’Anjou. The region is still influenced by the Atlantic, but is more sheltered. The soil is schistous with slate throughout.

9. Touraine is home to some of the most iconic Loire Valley wines – the Chenin Blanc of Vouvray. Vouvrays often have residual sweetness, due to the northern clime, but this sweetness is balanced with a large amount of acidity. It is said that here, on the north bank of the Loire, the Atlantic climate meets the continental climate. The soil in Vouvray consists of clay and topsoil. The wines are made in a range of sweetness, from Sec to Demi-Sec to Moelleux. These honeyed wines are renowned the world over. Touraine is also the land of Cabernet Franc as expressed through Chinon and Bourgueil. Chinon is south of the river with sandy, alluvial soils, whereas Bourgueil is north of the river and has more tuffeau. Chinon’s are medium-bodied, often exhibiting the scent of lead pencils, with a rounded, soft mouthfeel. Bourgueil is considered a bit “tougher” than Chinon with more of a tannic presence. However, both reds have the aromas of raspberries and are fresh, fruity and invigorating. Serve them chilled.

10. The Central Loire is the eastern-most region and has a continental climate, susceptible to frosts. There are many sub-regions, Sancerre, Pouilly Fumé, Quincy, etc. However, the two most renowned are Sancerre and Pouilly Fumé. Both are wonderful expressions of the Sauvignon Blanc grape. The town and sub-region of Sancerre are located on a hilltop; Pouilly Fumé is in flatter land on the other side of the river. Most people cannot taste the difference between the two. In general, they are crisp, dry, and tangy with red currant, gooseberry and some citrus. This racy, pungent quality, in bad wines.

Bistros & Brasseries - Cooking Class at the CIA San Antonio

CIA - San Antonio

Pearl Brewery Complex

369 Pearl Parkway Bldg 2

San Antonio, TX 78215

This past weekend I had a chance, courtesy of my in-laws, to take a class offered to “foodie enthusiasts” at the new CIA campus down in San Antonio. This class was specifically on Bistro and Brasserie style food and was taught by a somewhat imposing (6’8”) German named Hinnerk von Bargen. Hinnerk actually turned out to have a great sense of humor and made the class quite enjoyable. We spent 5 hours cooking and ate a huge meal at the end. While the meal was great and varied - Moules Marinières, Steak au Poivre Verts, Galette de Pommes de Terre, Steak Tartare, Crème Brûlée, and much more - we didn’t actually each learn that much. We were all divided up into four groups and each group had four people. Each group had four dishes, so each person ended up preparing only one dish. I would have liked the chance to prepare a few more dishes with everyone to gain a greater depth of knowledge, but oh well.

I ended up getting the one dish I really wanted to try - Canard à l’Orange. I’ve only made a duck dish once, and it came out a bit less than adequately. The fat never rendered from the skin properly and so I was left with a soggy and greasy mess. I can now say that I have mastered the artful preparation of all things duck. It turned out t0 be the most difficult dish of the day - I was peeling oranges and julienning rinds and preparing stocks and sauces all why staring at the duck breasts, hoping the fat would render. And it did! The low, slow approach of Hinnerk worked! To artfully render the fat out of duck breast skins, start with a cold sauté pan, season the duck breasts, and place them in the pan skin side down. Place the pan on a burner and slowly allow the heat to come up to low. Monitor the breasts for burning while you let the fat render out of the breasts for 45 minutes or so. Finish them in a pre-heated oven and then eat! I ended up with moist meat, crisp skins, and a lovely sauce. All in all, that skill made the class quite worth it!

On a side note, the Pearl Brewery complex seemed quite nice. The weather was awful when I went down so I didn’t feel like exploring as much as I normally would have. I think it’s definitely worth a visit if you are in the San Antonio area.

La Boîte

La Boîte - initial impressions

1700 South Lamar Blvd, Austin, TX 78704

Open seven days a week, 7am-4pm(ish) weekdays, 9am-5pm(ish) weekend

This morning was gloriously sunny (though freezing). We decided that we wanted to run out for a light breakfast that we could savor in the warm comfort of our kitchen. We've been driving past the little La Boîte stand on South Lamar for a few weeks and as a result our curiosity had been piqued. I found the website, which was nicely designed, and the french-influenced pastry menu looked simple but potentially delicious. Our decision was made.

We made it over just as the proprietor was opening up. It is a very well designed trailer - the most complete I've seen - the customer can actually walk inside it! There's a little glass case containing the pastries and ample counter space for the espresso machine and cash register (they take credit cards by the by!) There is a well organized outdoor space under an awning with a pretty gravel/stone patio and stools. If the morning wasn't so chilly, we would have had our breakfast there.

I ordered a Croissant aux Amandes and a small Café Latte; my husband ordered the Sausage Brioche and two Mexican Wedding Cookies because they looked so tasty. The proprietor was nice enough to heat up our pastries in the oven before we left.

As a back story, a couple of years ago I spent an extended period of time in London. I loved living there - it's so refined and stately but culturally diverse and vibrant at the same time. I managed to have a wonderful time eating my way through fabulous Indian, Kurdish, Portuguese, etc. restaurants that abound there. One of my true loves, though, became the simple almond croissant. I managed to eat them several times a week. Upon returning to Austin, I set about finding a suitable replacement almond croissant - but to no avail. There just aren't any really good options! So, I was really excited to try La Boîte's version. I am happy to report that, while not strictly traditional, it is quite tasty! I will definitely be adding it to my weekend indulgences list! It had a lovely crunch, a buttery edge, and a well balanced sweetness. Yummy!

Also, the Latte was nicely prepared - the coffee didn't have that burnt taste that others (Starbuck's especially) sometimes have. I'm going to try ordering one there on my way to work tomorrow. I wonder how they handle the morning rush? I might have to get another almond croissant as well... It's the holiday season, right? We're not supposed to stick to healthy diets....

My husband found the Sausage Brioche pleasant but not stunning. It was very simple and reminded us of some of the pastry options in the U.K. and Australia, actually (we were there earlier this year). I think they might be a little too bland for American, especially Texan, tastes. But the Mexican Wedding Cookies were excellent! La Boîte offers a baguette sandwich special as well as other pastries (including one that sounds like a quiche). I definitely plan on sampling more of the offerings in the future.

Overall, I'm really excited by this very recent SoLa addition! Check it out!

Flip Happy Crepes ☆☆☆

Flip Happy Crepes

400 Josephine Street Austin TX 78704

512-552-9034

Open Wed-Sun 10:00 ~ 2:30ish'

Cash/Check Only

Flip Happy Crepes opened in a small trailer on South Lamar, near Oltorf in 2006. Since opening, it has moved north to Josephine St, just behind House Wine and P. Terrys. During that time, it has experienced a meteoric rise in popularity and notoriety with appearances on Bobby Flay and write ups in Food and Wine, the NY Times, and, of course, Texas Monthly. Flip Happy is one of the best of its genre - Austin trailer eateries.

I've been a Flip Happy devotee for a couple of years now, and I can definitely say that they have only continued to improve on an already great concept!

Flip Happy is a purveyor of savory and sweet crepes (priced from $3.50 to $7.50). They sell these crepes from their little trailer, which is comfortably situated in a graveled area of a parking lot, replete with brightly colored picnic tables and chairs under light awnings. Parking is still a bit tight, but manageable.

Over time, the owners have solidified their offerings of savory crepes, but continue to provide specials on a daily basis. I've had their spinach, goat cheese, caramelized onions and tomato, as well as their ham and Gruyere with mornay and scallions. One of my favorites was a merguez sausage special. This past weekend, my husband and I were both intrigued by the "Moroccan". It involved chicken, roasted veggies, harissa and buttermilk feta. It was amazing - like a tagine in a crepe! Despite being only moderately hungry, I managed to finish off the entire crepe. The veggies were so flavorful, and the harissa sauce gave a nice bite of spice and tang to the entire concept. I would definitely recommend this option.

I tend to be a traditionalist when it comes to my sweet crepes. Ever since a trip to Paris with my mother and sisters in high school, I've been a crepe avec sucre (crepe with sugar) addict. During that trip, we each had one of these simple concoctions every single day. Lovely. As a result, I generally order the sugar and lemon crepe. luckily, my husband has no such hang ups and gleefully orders the specials, when they entice him, and the nutella and banana option when they don't. It is simple but tasty. While Flip Happy tends to lightly griddle their savory crepes, the sweet crepes are left to be light and flexible. If you have a chocolate craving, the nutella crepes will definitely hit the spot.

Overall, I highly recommend Flip Happy! ☆☆☆

Sparkling Wine - Dinner

Along with some lovely french cheeses, we savored the following dishes at our Sparkling Wine Tasting 12 08 09. Enjoy!

Coq au Vin (Meghan Style!)

3 oz bacon, cut into 1/4" strips

1 bag of frozen pearl onions, defrosted

4 chicken breasts, cut in half (result in 8 pieces)

1 tbsp flour

2 tbsp brandy

1 bottle red Burgundy

3 fresh thyme sprigs

3 fresh parsley sprigs

2 bay leaves

1/2 lb mushrooms, chopped

butter

salt and pepper to taste

1. In a large, deep pan, gently sauté the bacon until the fat is rendered and the pieces are crispy. Remove from pan. Add the onions to the pan and sauté until lightly browned. Remove from pan.
2. Add butter to the pan, as needed. Once foam from butter subsides, add chicken, covered in salt and pepper, to pan, cooking, as needed, until chicken begins to brown (10 minutes). Sprinkle flour over chicken and continue to cook for 5 minutes. Pour the brandy over the chicken, ignite with a long match, and let the flames subside. Return the bacon and onions to the pan. Pour in a little wine to deglaze the bottom of the pan. Pour in the remaining wine and add the thyme, parsley and bay leaf.
3. Cover and simmer, stirring occasionally, until chicken is cooked through (60 minutes).
4. Meanwhile, in a frying pan over medium heat, melt butter. When it foams, add the mushrooms and sauté until lightly golden. 15 minutes before the chicken is done, add the mushrooms to the deep pan.
5. Serve with sliced bread or buttered noodles.

Serves 6-8

* Is even better reheated the next day.

Gateau de Mûre

1/3 cup unsalted butter, plus 1 tbsp melted and cooled

2 cups granulated sugar

1 pint blackberries

4 eggs

1 cup flour

1 tsp baking powder

1. Preheat oven to 350 degrees. Put the 1/3 cup butter in a 9 or 10" round baking dish (with sides at least 2 1/2" high) and place in the oven to melt for about 5 minutes. Remove from the oven and add 1 cup of the sugar. Return to the oven for 5-10 minutes, stir once or twice, remove and add the blackberries in a layer on the bottom.
2. Separate the eggs, putting the whites into a large bowl and the yolks into a smaller one. Whisk the 1 tbsp of melted butter into the egg yolks and set aside. In another bowl, sift the flour and baking powder together. With an electric beater, beat the egg whites until they form firm peaks. Fold the remaining 1 cup of sugar into the egg whites. Once incorporated, add the egg yolk mixture, followed by the flour mixture, 1/4 cup at a time. Pour the batter over the berries and spread to cover evenly.
3. Bake until a toothpick inserted into the middle comes out clean, about 30 minutes. Let stand for 10 minutes before inverting and serving.

Serves 6-8

* Both recipes are adapted from "Savoring France" by Georgeanne Brennan