Cuisine

Cuisine...Faire La Cuisine...Cooking, to do the Cooking!

Most recipes you see below are the results of recipes followed in Julia Child's Mastering the Art of French Cooking which Kelly bought just before leaving for France and which Robert downloaded on her Kindle so she wouldn't have to haul that bible around.

Our first French Onion Soup avec homemade croutons and drizzled with "ash cheese," which took 2 hours just to let the onions simmer to their sweet, delicious death, then baked for another 30 minutes to melt the love and serve piping hot!

Kelly's second and best attempt at Julia Child's basic white sauce drenched over fried thyme-potatoes and local fresh asparagus! Yum!

A handy method for sizing the local pasteries. One chocolate and one butter, these croissiants were the best either of us had had in France yet! And to boot, they came from the local bread van that may or may not come at 9 am most week day mornings to village, depending on the kind of bank holiday it is that day. Since there is no bakery, grocery or even a cafe in Les Salces, they must come to us! The grocery van comes on Thursday afternoons while the bread lady cames arrives whenever we hear her horn tooting outside our window. If you miss her, and you're desperate for bread, you'll have to drive 20 minutes down the steap, windy one lane road with your eminant death looming over a hundred foot drop in a lime stone gully. 

Our first meal out! We celebrated our 3rd anniversary with an easy bottle of red and dinner in St. Gilhem du la Desert. Above is Kelly's roasted duck on a bed of white beans and ham. To the right is Robert attempting to enjoy the "local bull" while not sharing with the persistant village cat.

Another white sauce, milk based, over blanched local asparagus and fried tomatoes. A similar dinner to a previous one, only this time served sur la balcon and accompanied by Vieux du Clocher chardonney and a Les Slaces sunset. 

A nice little appetizer tonight: boiled then roasted artichoke with a melted cheese and herb du Provence sauce, garnished with homemade French bread croutons! A perfect addition to a second French onion soup attempt, which came out even better than the first!