Day 48: France!

Welcome to French cuisine! I have never been all that interested in French food but after cooking through its many regions I have a strong appreciation for French food. Although looked at as heavy and fattening, they focus on fresh, tasty products that are used chosen for their availability in each region. 

Cotes de Porc Normande

This dish is a pork chop topped with apples, giving it a nice balance between sweet and savory.

Souffles d' Alencon en Timbales

In english this is called a 're-inflatable cheese souffles with a mushroom duxelle'. In my language it was 'eat me' because as soon as  I took my first bite I could not stop. It is a light and fluffy soufflé topped with mushrooms and heavy cream.

Homard a l'Americaine with a Riz en Couronne

This is a lobster sauce that is placed into a ring of molded rice pilaf. While you all know I hate killing lobsters, this dish was so delicious that I am trying to look past it. The molded rice makes a really nice presentation and goes really well with the rich lobster sauce.

Salad of Duck Confit with Red Cabbage, Chestnuts, and Watercress

This dish looks simple to make, but it actually is a two day process. The key aspects of this dish are the roasted nuts, cabbage vinaigrette (which is a lot better then it sounds) and duck confit, the money maker. Duck confit needs to marinate over night in salt and herbs. It is then cooked in additional duck fat until tender. We then took the skin and made 'cracklings' which are pure pieces of crispy, heavenly fat. It is one of the most flavorful meat dishes I have ever had, but of course it is because it is fat+oil+more fat. Once all pulled together the flavorful meat tastes great on a bed of lettuce with a sweet vinaigrette and sweet nuts all mixed together. Topping it with cracklings gives it an extra crush and texture.