Day Four: Brie Omelet with Fresh Pasta Alfredo

For Day Four, it’s back to a continental classic! An under appreciated treat of French cuisine is a well prepared classic tri-fold omelet with a little melted brie in the center. Add fresh pasta with a drizzle of Alfredo sauce and….     Basic Pasta 2 cups flour (about 9 ounces) 2 eggs 2 Tbs…

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Why I Love the French (even more): Onglet Gascon

This flavorful cut of meat comes from the diaphragm on the plate primal. It does require the tough sinewy band that runs through it removed, the cut is then butterflied and pounded slightly to an even thickness for cooking. Seared and topped with an amazing pan sauce ( and a teaser of foie gras on…

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Why I am a Francophile

Why am I a Francophile? I often wondered that. I am not French. I have been to France and been ridiculed and ignored when my French fell too harshly on the ears of Parisiennes. Perhaps it is their dedication as a society and culture to food and wine that strikes a common chord. Ah wine,…

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