Category Archives: French

Lobster Thermidor

Posted on by
1

lobster thermidor

Lobster Thermidor Atop Baby Spinach Leaves with Lemon Slices

The last two weeks have been rife with activity, good news, and celebrations. Among our festivities, Corey and I  celebrated Valentine’s Day and our 2nd anniversary as a married couple. And it wouldn’t be a celebration in our house, if it didn’t include good food and this lobster thermidor fit the bill perfectly.

Lobster thermidor is an elegant meal for a truly special occasion. Cooked lobster meat is mixed with butter, melted cheese, and sherry, which is then placed into empty lobster tails. The mixture is topped with breadcrumbs and Parmesan cheese and then broiled. The result is  creamy, cheesy lobster meat  that is absolutely sinful. The lobster is served atop a bed of mixed greens, alongside fresh lemon slices. The lemon adds a nice acidity to the dish. read more

Salt-Crusted Dorade

Posted on by
Reply

Salt-Crusted Dorade Presentation

Our trip to France exposed me to some marvelous foods, such as the spicy Moroccan olives and leek pie I mentioned previously. But it also taught me about different cooking methods. Thus I learned how to bake a salt-crusted fish whole.

I’ll admit I was hesitant at first–the idea seemed a little unappetizing. But I put my skepticism aside and forged ahead in the interest of trying something new.

So what is a salt crust, and how does it work? It’s a mixture of salt crystals and egg whites. You completely surround the fish—or chicken or beef—with the salt mixture, creating a hard crust that traps moisture. This effectively steams the meat, making it tender and moist. read more

Classic French Mussels in White Wine Broth

Posted on by
9

Classic French Mussels in White Wine Broth

Oh France, how I miss thee! France was a decadent dream filled with delicious delights and exquisite sights. Whenever I start longing for Europe, I peruse my trip diary and re-create something we ate there.

We had these classic French mussels (moules marinières) on our second night in Noyon, following our wonderful dinner the night before. These classic French mussels are steamed with garlic, shallots, parsley, white wine, butter, and cream. As they cook, their shells open and they absorb the rich flavors of the broth. read more

Leek Pie

Posted on by
4

Leek Pie, French leek pie, leeks

Food brings back memories in powerful ways. This past week I recreated the first dinner Corey and I shared in France for our honeymoon. Our good friend Marshall was teaching English in Noyon, France and we were lucky enough to get to visit him for part of our journey. He graciously prepared this dinner for us and it was an epicurean delight.

We started the meal off with a bottle of Sauternes—a wine made by a rare fungus growth on grapes, which results in a higher sugar content, producing a very sweet but complex tasting wine. We paired the wine with goat cheese, foie gras, Camembert cheese, Moroccan olives, and several fresh baguettes. read more