Sometimes I can’t believe how long it takes me to actual make a recipe that is on my list. Especially when said recipe is as easy as turning on the oven and involves only three ingredients. Also when the recipe in question is nothing short of pure bliss when it comes out of the oven a mere 10 minutes later. Also when I have technically already made this recipe several dozens of times while working in a restaurant… But somehow never got around to making it in my own kitchen. I guess it just takes that one trigger that makes you think about a recipe that you used to make/ want to make/ haven’t made in forever. For me, it was a trip to the grocery store. We were in the cheese aisle when Jé saw a specially marketed cheese that was made for being baked, or rather microwaved. It came in a cute little wooden basket-like packaging that you just had to heat up and… Amazing! Fondue in a neat little package! Jé was intrigued and wanted to try it, despite the fact that we had no idea what kind of cheese it actually was. Because who doesn’t want to eat melty, gooey, hot cheese and call it a meal? Enter the baked camembert. I gently shooed him away from the mystery cheese and picked up a camembert instead. 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.