Autumn in Paris
It’s a typical french, or even parisian, experience. It’s called Cook Dating. Take 3 boys and 3 girls and have them cook together, and you may end up with 3 brand new couples. A good love recipe. Cooking with the person you love is certainly one of the most beautiful experiences you can have in life. At least if the most experienced of the two has enough patience to endure the broken eggs, the : « Why do we have to do it by the book ? I mean, can’t we be more creative ? » or : « My mom used to do it the other way. What ? What did you say about my mom ? ».
The recipe I want to give you is a very poetic one. We should call it : Autumn in Paris. For six people, you need : one big chicken, 150 grammes (5,3 ounces) butter, 2 big spoons of olive oil, 150 grammes (5,3 ounces) of pork chest cut in little bits, 12 little onions (the ones we French call « oignons grelots »), 4 garlic cloves, 1 glass of white wine, 1 glass of apple cider vinegar, 100 grammes (3,5 ounces) of hazelnuts, 100 grammes (3,5 ounces) of sweet-almonds, a big spoon of fresh cream (be careful not to put too much of it), a pinch of salt, a pinch of pepper.
Put the chicken in a boiler (do not close it), with the olive oil and half of the butter. Use your hands to rub the chicken’s skin with oil and butter. This will keep the chicken’s flesh juicy. Wait until the chicken has taken a golden colour.
Then add the pork chest and the onions. Wait until the onions have taken a golden colour. Then add the garlic cloves, salt, pepper, white wine and the apple cider vinegar.
In the meanwhile, put the hazelnuts and sweet-almonds in a pan, with half ot the butter. Be careful not to let them burn. Then crush them in little bits and add them to the chicken, ten minutes or so before the chicken is done, which should take between 1 hour to 1 and 1/2 hour, depending on the chicken.
When the chicken is done, put the sauce in a separate dish, on the side. Mix the chicken’s sauce with the fresh cream. It's done.
See you soon in Paris ! Goodbye America !
The recipe I want to give you is a very poetic one. We should call it : Autumn in Paris. For six people, you need : one big chicken, 150 grammes (5,3 ounces) butter, 2 big spoons of olive oil, 150 grammes (5,3 ounces) of pork chest cut in little bits, 12 little onions (the ones we French call « oignons grelots »), 4 garlic cloves, 1 glass of white wine, 1 glass of apple cider vinegar, 100 grammes (3,5 ounces) of hazelnuts, 100 grammes (3,5 ounces) of sweet-almonds, a big spoon of fresh cream (be careful not to put too much of it), a pinch of salt, a pinch of pepper.
Put the chicken in a boiler (do not close it), with the olive oil and half of the butter. Use your hands to rub the chicken’s skin with oil and butter. This will keep the chicken’s flesh juicy. Wait until the chicken has taken a golden colour.
Then add the pork chest and the onions. Wait until the onions have taken a golden colour. Then add the garlic cloves, salt, pepper, white wine and the apple cider vinegar.
In the meanwhile, put the hazelnuts and sweet-almonds in a pan, with half ot the butter. Be careful not to let them burn. Then crush them in little bits and add them to the chicken, ten minutes or so before the chicken is done, which should take between 1 hour to 1 and 1/2 hour, depending on the chicken.
When the chicken is done, put the sauce in a separate dish, on the side. Mix the chicken’s sauce with the fresh cream. It's done.
See you soon in Paris ! Goodbye America !
posted by Frenchman at Wednesday, December 22, 2004
1 Comments:
From Freedom Frog:
I pledge alliegance to the United states of America. I pledge alliegance to Mr President Bush, I am French and I have not forgotten that boys from middle west died in France for us.
I am and I always will be besides the US whatever is the fight because I know that they fight for freedom.
God Bless America
God Bless Mr President Bush
Post a Comment
<< Home