Basque Chicken with Bell Peppers

This delicious braised chicken hails from the Basque region, where the cuisine shows both French and Spanish influences. Chicken is simmered with spices, flavorful pancetta, and bell peppers. The result is tender, flavorful meat that falls off the bone, and a delicious homemade stock. Use a whole chicken that is cut up into 8 pieces so it will easily fit in a soup pot. Sometimes you can find "cut up chicken" at the grocery store (for example, our neighborhood Trader Joe's has it). If not, buy a whole roasting chicken and use a very sharp knife to slice off the wings, drumsticks, and thighs, then split the breasts down the center. Do not remove the bones or skin before cooking -- these add wonderful rich flavor to the stock.

Moet & Chandon Imperial Champagne: one for a special occasion

Normally I won't spend much money on a bottle of bubbles, but every once in awhile I think it's worth it to spring for the real deal. It is actually illegal to call a sparkling wine "champagne" unless it is from the French region Champagne. Moet & Chandon easily justifies its place on the list of best-selling non-vintage champagnes in the world. Well-balanced with hints of ripe pear, this champagne is just off-dry with a lovely clean finish. Save it for a special occasion that demands just the right toast. $32 at Costco.

Ratatouille: a classic French country dish

Many Americans first heard of ratatouille after Pixar released their well-loved CGI film with that title. (Though I was charmed by the film on some level, personally this cook sympathized with Anton Ego, the smug French food critic who was horrified by the idea of a rat in the kitchen.) Ratatouille is the dish that won Anton's heart in the end. The simple vegetarian fare is a far cry from the Parisian haut cuisine that is served in most American French restaurants, yet is quite representative of the way most French people actually eat. Fresh vegetables, spices, and herbs take center stage in this and many other French country dishes. I chose to prepare this particular dish when I received an eggplant, onions, parsley, and a bunch of zucchini in my Full Circle Farm box.

All the work is in the initial vegetable preparation. It does take awhile to slice, sweat, and seed the veggies, but the actual cooking is very straightforward. It is absolutely crucial to sweat the eggplant and zucchini prior to stewing them to prevent a mushy consistency. I also leave the skins on the eggplant, tomatoes, and zucchini for improved texture. The resulting stew is soft but not squishy, full of flavor, and deeply satisfying without being heavy. It's a good choice for a cooler day. Enjoy it with a glass of medium-bodied red wine, such as one from the Rhone region, a thick slice of hearty bread, and a little soft cheese.

Grand Marnier Cake with Chocolate Frosting

Normally I wouldn't post two cake recipes back-to-back, but this one is too good to keep secret. My husband requested an orange-chocolate birthday cake this year. This was new territory for me, but I was happy to experiment, and absolutely thrilled with the result. This is quite possibly the best and most decadent birthday cake I've made to date.

Pecans lend a delicate sweetness to this moist and buttery cake, while whipped egg whites make it light and fluffy. I created a subtle and pleasing orange flavor by using sour cream to balance Grand Marnier, orange zest, and orange extract. The secret to a perfect cake is to use really top-notch butter. Que manifique!

Kale Gratin: my twist on a French country classic

Gratin takes many forms, but most gratins are based on potatoes, bread crumbs, and cheese. I got a big bunch of leafy red kale and a bag of yellow potatoes in my Full Circle Farm box this week, so I decided to hybridize two different gratin recipes to create this delicious dish. This is a good example of fusion cooking -- locally-sourced ingredients prepared in classic French style. Nutrient-rich kale adds texture and vibrance to the potato base, while generous use of cheese and bacon keep this dish true to its country roots. This is comfort food to be sure, and a perfectly satisfying meal for a crisp Autumn day.

Chateau Haut-Sorillon Bordeaux Superieur: an old-vine French red

2009 is being heralded as a fantastic year for the Bordeaux region. I have yet to try many '09s, but found this affordable Chateau Haut-Sorillon Bordeaux quite drinkable. Like all wines that receive the Bordeaux Superieur designation, this is an old vine wine. Subtle fruit adds a bit of complexity, but does not overwhelm. The dusky floral bouquet is dominated by lavender with a note of cinnamon. Full-bodied and well-balanced, it is an appropriate pair for steak, lamb, strong cheese, or smoked meats. $9 at Trader Joe's.

Quiche Lorraine: a savory French custard

Quiche is a savory French treat that is commonly served for brunch, lunch, or as an appetizer.  Gruyere, egg, heavy cream, and bacon combine in this richly flavored, creamy custard. Those who attended my rehearsal dinner will probably remember the delicious mini-quiches that my talented sister-in-law Andrea prepared for our guests. This is an adaptation of her basic recipe. I recently served this for a baby shower, and have also made it for Sunday brunch.

I'm a little lazy - I don't find it worth my time to make homemade pie crust, and typically use a frozen pie shell instead. However, if you are more motivated than me, you can line a ceramic pie plate with pastry
and pre-bake for 5 minutes at 450 degrees before adding the other ingredients. If you can't find gruyere cheese, Swiss cheese may be substituted.

Cream of Watercress Soup: a touch of French sophistication

This delicate and refreshing soup from Tours is based on watercress, a piquant herb that I grow in my garden.  The key to a perfect result is to blanch the watercress to remove most of its acid first, and then simmer it in broth for several minutes to mellow the flavor.  The result is a light cream soup with just a hint of sharpness.  Perfect as a starter for a sophisticated meal.

Ingredients

1 large bunch watercress, stems discarded

2 tbsp butter

2 medium-large gold potatoes, peeled and sliced

3 cups chicken broth

salt & pepper

1 cup milk

1/4 cup crème fraîche (may substitute heavy cream)

pinch nutmeg

Directions

1.  Bring a large pot of water to a boil and add the watercress, reserving a few sprigs for garnish.  Blanch for 90 seconds.  (Blanching for a shorter time will yield a green soup.  If blanched for more than 2 minutes, the watercress will lose its flavor.)  

2.  Drain, rinse the leaves in cold water, and squeeze dry with your hands.  

3.  Melt the butter over low heat in a soup pot.  Add the watercress and cook for 3 minutes, stirring constantly, until the remaining liquid has evaporated.

4.  Add the potato slices and chicken broth and bring soup to a boil.  Season lightly with salt and pepper.

5.  Reduce heat to med-low, cover, and simmer for 15-20 minutes until potato is tender.

6.  Turn off the heat.  Using an immersion blender or food processor, puree the soup.  (If soup was removed from the pot to do this step, return it to the pot.)

7.  Stir in the milk.  Turn on the heat to med-low and return the soup to almost (but not quite) boiling.

8.  Turn off the heat.  Add the crème fraîche and nutmeg, stirring well to incorporate.  Taste the soup and adjust the seasoning.  

9.  Using a slotted spoon, remove any large pieces of watercress that remain.  

Serve hot, or ladle into bowls and chill for one hour in the refrigerator for a cold soup.  Garnish with the remaining sprigs of watercress.

  

Bon appetit!  

A Bargain for Bordeaux

I love French wine, and was pleased by this stellar yet affordable Mouton Cadet 2008 Bordeaux. Deeply fruity with a slightly spicy finish, this is a winner from Baron Philippe de Rothschild.  We paired it with New York strip steaks.

The best part?  It was only $5 at our local Trader Joe's.