Day One - France

It was a year ago today when Elizabeth and I left France, and I felt that it was fitting to start this culinary adventure around the world by taking a trip back there (at least with our stomachs).  The food we had there was truly fantastic, and there was a such a variety of things to try to cook. Narrowing down the recipes was difficult, as we sampled so many different things (in fact, one of the best cheeseburgers I've ever had was in Paris...but that didn't feel quite right for today...maybe on USA day...).  The recipes I found were some that I had been wanting to make since we left Paris, so I was very excited to see how they would turn out.


Appetizer: Escargot stuffed mushrooms

1 1/2 packages of crimini mushrooms
1 can of snails (about 18 per can)
Olive Oil
Garlic Powder
Parsley

To start, I removed the stems from the mushrooms and set them aside (I'd be using them later as a part of the sauce for the pork chops).  Then, I stuffed a single snail into the newly made bowl of the mushroom.

Next, I drizzled some olive oil over the mushrooms and sprinkled some parsley and garlic over them as well.  I then popped them in the oven and broiled them for about 10 minutes on low.

The results...were mixed. Elizabeth was a trooper, and tried two.  She quickly realized that she should have stuck to one (the best idea for her, however, would probably have been to skip this course altogether).  I thought they were pretty good, however, I soon discovered that this wasn't the best food to have after a New Year's Eve celebration.  They turned out fine, but I won't be rushing to make this appetizer again.



Soup: French Onion Soup

6 tablespoons unsalted butter
6 medium onions, thinly sliced
kosher salt and black pepper
1 cup dry white wine
2 cups beef broth
6 cups water
1/2 inch-thick slices of country bread (one for each bowl you're serving)
2 cups shredded Gruyere/Swiss cheese
1 tablespoon thyme leaves

It finally seemed chilly enough today to have a nice hearty bowl of soup.  To start, I cut up the onions into thin slices.

Then, I melted the butter in a large pot and added the onions and the salt and pepper.  I stirred them for about 50 minutes, until they turned a nice golden brown color.

Then, I added the wine and reduced it for about 2 minutes.  Next, I added the beef broth and the water, and set it to boil.  Once I got a nice rolling boil going, I reduced the heat and stirred occasionally for about 15 minutes.

While the soup was boiling, I cut up slices of french bread and put them in the broiler, 1 minute per side.  I topped them with the shredded cheese, broiled for a minute longer, and then removed them from the broiler.

I filled a bowl with the soup, and topped each serving with one of the pieces of cheesy french bread.

The result was fantastic.  Elizabeth and I both loved this one, and we thought it hit the spot after a long day.  It's one I'll be trying again once the weather gets consistently cold (which, judging by the way December was here in NC, will be some time in...never?)



Entree: Pork chop with Djion mustard sauce, roasted dill potatoes, sauteed swiss chard

Pork chops (I used two but use however many you are going to serve)
2 shallots, finely diced
Left-over cremini mushroom stems, finely diced (this was an addition I made to the recipe and it worked out very well)
3/4 cup dry white wine
3 tablespoons of olive oil
2 tablespoons of heavy cream
1 tablespoon Djion mustard
Kosher salt and pepper

6 medium sized potatoes
Dill
Olive oil

1 bunch swiss chard
Garlic powder
Olive oil

This was a very simple recipe to follow, and was my attempt at doing something that was at least in the ballpark with the New Year's meal that I've enjoyed here in the south (pork, sauerkraut, collard greens, and black-eyed peas).

First, I roasted the potatoes at 400 degrees in the oven for about 45 minutes.  I went very light on the oil, and seasoned them with dill.

Next, I browned both sides of the pork chops (about 2 minutes on each side), and then transfer them to a baking sheet and then put them in the oven as well for about 8 minutes.

As the pork chops were roasting in the oven, I made a sauce in the same pan that I had browned the chops.  To make the sauce, I added the chopped mushrooms and shallots, along with another tablespoon of oil to the pan.  I sauteed them for about 5 minutes, letting them soften up.

Then, I added the white wine and simmered until it reduced by half.  Next, I added the cream and waited until the sauce had just set.  Finally, I added the Djion mustard and mixed well.

While this was going on, I added the chopped chard to another pan along with some oil and garlic powder.  I wilted the greens down to the desired firmness and then removed from the heat.

All that was left was the plating.  I removed the pork chops and potatoes from the oven, topped the chops with the sauce, and...

Voila! It came out really great! Elizabeth and I were both a little stuffed after having several courses, but in the end it was worth it.

I would give the night a 2.5 out of 3.  The appetizer left a little to be desired (that desire being to not have snails on a queasy stomach), but the other two courses were very tasty and will more than likely make it into the rotation after this month's over.

We're off and running on a month long exploration of food around the world. If tonight's any indication of the month ahead, we'll be eating very well here at the Farabee home!