A Lovely French Supper

"There is no sight on earth more appealing than the sight of a woman

making dinner for someone she loves." - Thomas Wolfe

Are you in the mood for a little romance?  "L'amour est la poesie des sens" Something simple, yet delicious to dine on.  Let me plan a French supper by the fireplace for you.  I will include a couple of entree dishes to choose from, a couple of starters and of course a wonderful light dessert.  Gather up a small table and place by the fireplace, top it with a French inspired tablecloth of blues and yellows or maybe one made of lace.  Bring out the china and crystal because you want to feel special.  Add a few candles, maybe a little vase of flowers and if it's not too warm where you are located start a fire in the fireplace.  Remember, don't forget to include wine, French Bordeaux or burgundy - n'est-ce-pas?

Goat Cheese with Herbs and Honey - a lovely little way to start

6 oz. goat cheese
6 Tbl. honey
3 tsp. fresh thyme, chopped
freshly ground black pepper

Preheat the broiler.  Slice the cheese in half lengthwise, then crosswise into 6 pieces (you will end up with 12 slices.)  Arrange on a lightly greased baking sheet.  Roast the cheese under broiler for about 4 minutes or until it just begins to turn light golden brown.  Place on serving platter and garnish each piece with 1 1/2 tsp. honey, 1/4 tsp. fresh thyme and a pinch of black pepper.  Serve immediately with a baguette.

Chicken Liver Pate - love, love love this

1/2 cup butter, divided
1 lb. chicken livers
1 sprig fresh rosemary
1 bay leaf
5 Tbl. Cognac
salt and freshly ground black pepper

In large saute pan over high heat, melt 2 Tbl. butter. Add chicken livers, bay leaf and rosemary.  Cook, stirring occasionally until liver are cooked about 3 minutes.  Remove and discard herbs.  Add a splash of brandy to deglaze the pan and transfer livers and pan juices to a bowl of food processor.  Process until smooth, adding the remaining butter and brandy.  Taste and adjust seasonings.  Place in serving dish and cover with plastic wrap, leaving in frig for a couple of hours before serving.  To serve; slice baguette slices and spread on pate.

Pumpkin Soup

2 lb. whole pumpkin
1/4 cup butter
2 onions, sliced
2 garlic cloves, sliced
1/2 cup white wine
1 cup whole milk
2 cups chicken stock (good quality)
1 cup heavy whipping cream
salt and freshly ground black pepper
2 Tbl. fresh parsley, chopped
1 Tbl fresh chives. chopped
juice of 1 orange
dash of nutmeg

Clean the pumpkin, removing seeds, etc.  Cube the pumpkin flesh.  Melt butter in large Dutch oven and saute pumpkin with onions and garlic until soft.  Add the wine, milk and stock.  Season with salt and pepper.  Simmer for 45 minutes or until vegetables are tender.  Using a slotted spoon transfer vegetables to blender or food processor and puree, gradually adding a little cooking liquid at a time.  Return puree to pan, add orange juice and whipping cream, simmering until warmed through.  Taste and adjust seasoning, adding dash of nutmeg.  Note:  If you don't want to bother cleaning a pumpkin, you can use canned pure pumpkin puree.

Curly Endive Salad with Roquefort Cheese

1/4 cup Roquefort cheese
2 Tbl. whipping cream
1/2 tsp. Dijon
1 tsp. fresh lemon juice
2 tsp. olive oil
salt and freshly ground black pepper
1 curly (frisee) endive
1/2 small shallot, thinly sliced
1/4 cup walnuts
1 tsp. fresh tarragon, chopped
1 Tbl. fresh chervil, chopped
1/2 cup thick cut bacon, chopped (optional)

If using bacon, place in saute pan and fry until crisp, remove to paper towels to drain.  In a salad bowl, mash the cheese with the cream.  Add the mustard, lemon juice and olive oil.  Season with salt and pepper.  Wash, trim and dry the endive.  Place in salad bowl, add herbs, shallots and bacon.  Toss with dressing and place on serving platter, garnishing with walnuts.

"To cook is to create. And to create well... is an act of integrity, and faith."

  Author unknown

Chicken with Fresh Tarragon

1 large chicken

salt and freshly ground black pepper

1/4 cup butter

1 Tbl. vegetable oil

2/3 cup chicken stock (good quality)

2 tsp. fresh lemon juice

2 Tbl. Vermouth

1 Tbl. fresh tarragon, chopped

Cut chicken into 6 to 8 pieces.  Season well with salt and pepper.  Heat oil and 2 oz. of butter in a Dutch oven and brown chicken on all sides.  Transfer chicken to a plate and pour off all but 1 Tbl. of fat.  Add the stock, lemon juice, vermouth and tarragon.  Bring sauce to a boil, stirring well.  Return chicken to Dutch oven.  Cover and simmer for 50 to 60 minutes or until chicken is cooked through.  Transfer chicken to serving platter and cover loosely with foil.  Strain the sauce into a small saucepan and whisk in remaining butter, a little at a time until sauce is smooth.  Check seasonings and pour sauce over chicken.  Serve with new potatoes which have been tossed in butter and fresh chopped parsley, season with salt and pepper.

Potato and Fresh Herb Omelet

2 Tbl. olive oil

4 small to medium red potatoes, peeled and finely diced

8 eggs

1 garlic clove, finely minced

fresh herbs; chives, basil, parsley, marjoram

2 scallions, finely chopped

goat cheese, crumbled

salt and freshly ground black pepper

Note:  for total decadence add shaved truffles on top - simply amazing

Heat oil in large pan.  Saute potatoes in oil, lower heat and cover pan cooking potatoes until tender and golden brown, just before they are done, add garlic and saute. Meanwhile, beat eggs in bowl, adding herbs and onions.  Uncover pan, turn up heat and pour eggs over potatoes. When the under part of omelet begins to set, using a spatula lift under omelet and let eggs flow under.  Cook until underneath is lightly cooked, once again tilting pan to capture any undercooked eggs.  Season with salt and pepper and add crumbled cheese.  Fold omelet onto serving platter and add shaved truffles. 

Herbed Baked Tomatoes

4  large ruby red tomatoes

2  garlic cloves, finely minced

2 Tbl. extra virgin olive oil

1/3 cup fresh Italian parsley, chopped

1 tsp. fresh lemon zest

1 Tbl. fresh thyme, chopped

1 Tbl. fresh rosemary, chopped

fresh breadcrumbs

salt and freshly ground black pepper

Preheat oven to 425 degrees.  Slice tomatoes in half and scoop out pulp.  Place in a bowl with rest of ingredients and mix well.  Place tomatoes on roasting pan cut side up and fill with stuffing and drizzle with a little extra olive oil.  Bake in oven for about 20 minutes. 

Orange Mousse - a delightful refreshing  and easy dessert

juice of 5 oranges

1 tsp. orange zest, finely chopped

5 oz. sugar

6 egg yolks

1 Tbl. Grand Marnier

4 egg whites

In a mixing bowl, add sugar and pour over the orange juice and zest whisking into a paste.  Then whisk in egg yolks one at a time.  Transfer mixture to a double boiler and stir constantly until thickened.  Remove from heat and add Grand Marnier.  Leave to cool.  Whisk the egg whites until stiff and fold them lightly into the orange mixture.  Spoon into individual ramekins and keep chilled over a bed of ice-cubes until ready to serve. 

Bon Appetit

"When Christ becomes our focus, contentment replaces anxiety."