Sunday, August 2, 2015


Surprise, surprise, we had another French dinner last night!

I'm not sure why I have become so obsessed with French cooking.  It has definitely inspired me to cook better quality meals.  Maybe it's the casual elegance of it.  French food isn't afraid of flavor. You barely need any salt because you develop such beautiful flavors from fresh herbs and slow simmered wine.  Does that mean that it's always healthy or calorie conscious?


And we won't discuss the vast amounts of heavy cream and butter that went into my mashed potatoes last night.  As with all things, everything in moderation.

I think the beauty of it is that French cooking forces you to really cook.  You shake pans over the heat, coaxing out beautiful flavors from vegetables. You know that the burnt looking coating on the bottom of your pan (called the fond) is eventually going to be loosened by the addition of wine to the hot pan, thus giving your dish all the seasoning it needs.  Of course, you are following a recipe at first, so it tells you what to do and how to keep everything under control.  But the more you cook and the more you become at ease in the kitchen, you begin to cook as the French do, au pif, or "by the nose".  You learn to be able to trust in your own instincts, to be able to make adjustments on the fly, and to have confidence that you can produce a meal of restaurant quality.

We had another couple over for dinner, since they had not been a part of my Julia Child themed birthday meal.  We talked blogging, and the difficulties that come with trying to be creative in an uncreative town.  And of course, we ate.  Our entire meal came from David Lebovitz's cookbook "My Paris Kitchen", and it was divine.  I highly recommend this cookbook, both for the amazing recipes and the stories and tips that can be found throughout it.

Our meal included Chicken with Mustard, Mashed Potatoes, Green Beans with snail butter (the snail butter refers to the large amounts of garlic, not actual snails!), and for dessert - Coffee Creme Brulee!

More sugar next time for a crunchier top

For those of you that follow me on Instagram, you know my feed has slowly become an endless parade of food pictures, and I make no apologies.  I'm finally finding something that I'm really passionate about.  I'm using all of this as a way to decide what's next for my life and what I want to do "when I grow up."  I have big dreams and endless insecurities, but I'm hoping that this will be the year I figure it out.  In the meantime, let's all keep cooking. :)

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