Moules Marinieres – Belgian Mussels
Mussels taste of the sea and a quick and easy to cook. I was always told to drink a glass or 2 of wine when eating mussels – why? I don’t know.
Auberge Roast Chicken Rillettes With Armagnac, Thyme and Garlic
This is my “secret” recipe, that I make for the guests who stay in our Chambres D’Hotes – Bed and Breakfast! (Not so secret anymore!) It is always popular, and makes a nice change from the usual pork rillettes, and it is MUCH lighter in fat as well. Serve these rillettes as I do, with triangles of hot toast and a selection of cornichons, pickled onions and a good quality or home-made confit d’oignons…….a good Dijon mustard is also “le Must Have” as well as a selection of salad leaves! I have a recipe for confit d’oignons posted on Zaar: Recipe #211001
Fillet of Cod Flemish Style
Make and share this Fillet of Cod Flemish Style recipe from Food.com.
Elegant Beef Blue
The perfect solution to the “blues”! A heavenly dish made with blue cheese! This dish won second place in the 1993 Georgia Beef Cookoff! Credit goes to Rebecca Gulledge of Marietta, Ga. Blue cheese is believed to have been discovered by accident. The caves (in France) that early cheeses were aged in shared the properties of being temperature and moisture controlled environments, as well as being favorable to many varieties of mold. Roquefort is said to have been invented in 1070 AD. Gorgonzola is one of the oldest known blue cheeses, having been created around 879 AD, though it is said that it did not actually contain blue-veins until around the 11th century. Stilton from England is a relatively new addition occurring sometime in the 18th century. Many varieties of blue cheese that originated subsequently were an attempt to fill the demand for Roquefort-style cheeses that were prohibitive either due to cost or politics.
Paupiettes De Porc – French Stuffed Pork Fillet Parcels
A wonderful and very elegant dinner party dish, and one that will impress your family and friends! These little parcels can be made ahead of time and frozen uncooked. In France you can buy these ready made in most supermarkets and butchers – but these are so easy to make, that I often make my own. You can also use turkey or veal escalopes – the sauce remains the same. Serve these little parcels with seasonal vegetables, gratin potatoes or rice and pasta.
