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Saturday, February 27, 2010

French Finds- Basic French

Basic French is a tiny shop located in Red Hook, NY. I have visited there a number of times, as my son attended college a few miles south. They have a wonderfully eclectic selection of authentic, imported French items. Here are a few things I have purchased there in the last few years. Click on the banner above to be taken to their website.

Wash Mitts

Banania Traditionnel
Mercuryless, colorful, indoor/outdoor thermometers ( I have one in green)
Blue and White Linen Dishtowels
Savonnerie de Bormes Mini Soaps ( I have these in all colors - they look great in my bathroom in a large glass jar).

Thursday, February 25, 2010

French Quote of the Week

"To accomplish great things we must not only act, but also dream, not only plan, but also believe." -Anatole France

Tuesday, February 23, 2010

French Poultry Sauce

French Poultry Sauce

Ingredients:

3oz Butter
2oz Flour
1 Garlic Clove, crushed
14 fl.oz Chicken Stock
2 Egg yolks
7 fl.oz. Crème Fraîche
Salt
½ tsp Cayenne Pepper or to taste

Instructions:

1. Melt 2 oz of the butter in a pan and saute the garlic until soft.
2. Add flour and cook, stirring, for 2 minutes. Do not let it brown.
2. Add the stock and continue cooking until sauce thickens. Remove from heat.
3. In a bowl, mix the egg yolks with the
Crème Fraîche.
4. Gently add the sauce to the Crème Fraîche mixture, contiuously whisking. Return sauce to saucepan and whisk in the remaining butter over a very low heat but make sure does not boil. Season with Salt and Pepper. Serve with Chicken or other poultry.

Saturday, February 20, 2010

French Finds


I recently discovered this great on-line shop called Petite Provence.They have some wonderfully useful kitchen and dining items - all imported from Provence.The prices are fantastic and they have items I can't find locally. Click on the banner above to be taken to their shop. Here are a few of my favorites:



Thursday, February 18, 2010

French Proverb

On ne fait pas d'omelette sans casser des œufs.
"You can't make an omelette without breaking eggs"

Thursday, February 11, 2010

French Proverb

"The evening red, and morning gray presage a fair succeeding day."



photo by Denise Dion-Sullivan, Provincetown at Sunset

Tuesday, February 9, 2010

Chicken Liver Pâté

My mom would make this recipe and though I never appreciated it's flavor as a child, I have enjoyed it on occasion as an adult. I personally enjoy adding the Congac to the recipe for the flavor it lends.
Chicken Liver Pâté
  • 1 lb chicken livers
  • 1/2 cup butter
  • 1 fresh rosemary (or 1 tsp dried)
  • 1 bay leaf
  • 5 Tbsp Cognac
  • Salt & freshly ground pepper to taste
  1. Melt 2 Tbsp of butter in a large skillet over high heat. Add the chicken livers with herbs. Cook, stirring occasionally, until the livers are crisp outside but still a bit pink inside, (around 3 minutes).
  2. Remove and discard herbs. Add a splash of brandy and deglaze the pan, then transfer the livers and pan juices to the food processor. Process until smooth.
  3. Add the remaining butter and brandy and process a few seconds longer. Taste and adjust the seasoning.
  4. Place in a serving dish. Cover with plastic wrap and refrigerate for a several hours.
  5. Allow it to return to room temperature to serve. Garnish with herbs if you like and serve with slices of toasted baguette.
  6. This pâté should keep in your refrigerator covered for up to one week.

Saturday, February 6, 2010

French Finds

I found yet another wonderful website with lovely French antiques I could imagine gracing the floors of my home. Here are a few of my favorites from the European Antique Market in Kentucky. They also have a blog called Country French Antiques. Click on the banner above to be taken to their catalog on their website.
a unique doghouse
for an indoor wall above a buffet perhaps
for the garden

Thursday, February 4, 2010

French Proverb

If the young only knew; if the old only could.