So, I went to Vienna a couple of weeks ago! I’ve been meaning to post a few photos, because it’s been forever since I’ve added anything to the travel section of this blog, but I just can’t seem to focus enough to actually get it done. Maybe I should just throw a few photos up at random? Anyway, one of my favorite parts of the trip was all the amazing food we ate. The escalope viennoise, or wienerschnitzel gets its name from Vienna (Wien in German), and we ate plenty of it, along with spicy pork ribs, spaetzle-like pasta, lots of stewed meats and sausages (and maybe some amazing Indian food… Oops!). I let Jé do the grocery shopping for the week, and he came home with over 1 kilo of pork tenderloin. He does love his pork! Uninspired on Saturday and alone in the kitchen, I spontaneously decided to make schnitzel as a gustative souvenir of our recent trip. I had previously made schnitzel with chicken and flour, and this time used pork loin and a combo of panko bread crumbs and flour… It was so crispy and delicious, even heated up in the broiler later that night!! Continue reading
So, the strangest thing happened the other day. I was overcome with a sudden and uncontrollable urge to eat a tuna melt. I don’t think I ever ordered/made/ate tuna melts when I lived in America, and it’s certainly not one of the things that I miss about the US. I was grabbing a sandwich at the local chain “Paul,” when the guy in front of me asked them to heat his ham and cheese sandwich up. Since they serve quiche and pizza and stuff, they have a little Salamander-like broiler that is perfect for toasting sandwiches – something I never would have thought of asking! Inspired by the guy in front of me, I ordered the same thing. When it was my turn to pay, the cashier chatted me up about broiling sandwiches. She told me that she does the same thing, but that the only sandwich they don’t heat up is the tuna salad, although sometimes clients asked them to. She thought it sounded disgusting. I didn’t. The next day we just happened to have a nice baguette lying around, and some fresh, crisp fennel, and of course a can of tuna in the cupboard. I warned Jérôme that I was about to make him an American classic that, let’s face it, doesn’t sound very appetizing, and got to work. Continue reading
OK, who doesn’t have a soft spot in their hearts for spagetti bolognese? It was one of my favorite things to eat growing up and usually consisted of canned spagetti sauce, some ground beef and frozen (amazing!), greasy garlic bread. It was delicious. My roomate in college raved about her Mom’s famous spagetti. It was a big deal when I finally got to try it for myself during a weekend trip home with her. And now, guess what? I get to rave about my very own spagetti recipe. After years of trying to find a good canned sauce for bolognese and lasagne, I’ve learned to just use canned tomatoes, building flavors and seasoning myself to find the perfect salty/spicy/sweet/herby balance. This sauce also has red wine in it, which gives it tons of body and depth. It’s best when you take your time, but it can be made in a pinch and do the trick. Continue reading
Quiche! It’s so easy, obviously infinitely customizable, and very tasty… Ever since I learned to whip up a quick and perfectly flaky pie crust, I’ve been making quiches as often as I can. The best thing about a quiche is that there really aren’t any rules: add whatever veggies you have lying around, some cheese, maybe some meat… This particular quiche had some finely sliced Brussel’s sprouts, some salty lardons, and of course a healthy dose of Comté cheese. It was one of my favorite combinations, so I thought I’d share it with you here! Continue reading
Normandy is a region known for several things: cows and amazing farm-fresh butter and cream, beautiful cliff-lined coasts, the D-day beaches, Camembert, Livarot, Neufchâtel and Pont l’Evêque cheese, and of course, all things apple: Calvados (an apple Brandy made in the sub-region of the same name), hard cider and Pommeau (an apple liqueur), to name a few. Imagine a recipe that combines several of these gems into one succulent dish and you’ve got the Poulet Vallée d’Auge, which just means chicken from Vallée d’Auge, a small sub-region in Lower Normandy. It’s just as rich as you might expect, but the tart and sweet apples cut right through all of that richness, bringing balance and amazing sweet and savory notes.
So, I guess one of my “unofficial” New Year’s resolutions is to eat more fruits and vegetables. I’m usually OK as far as veggies go, but I have a hard time forcing myself to eat fruit when I buy it. So, I bought myself a brand new blender, and I’ve decided to stop eating toast in the mornings, and start drinking smoothies. So far banana and peanut butter is my favorite, with pear, coconut and cashew coming in a close second. For the vegetables, I always have a fridge full of them, but some nights when I get home from work at 7:30, I just can’t bring myself to actually chop/cook/eat them, and prefer making a quick pasta dish instead. So my new plan is to spend my Sunday afternoon prepping my vegetables so they’re ready to go for the week, no excuses! Continue reading