Wednesday, June 4, 2008
French Food (Study in Beige and Green)
Above: Suprêmes de Volailles à Blanc and Haricots Verts au maître d’hôtel; Below: Fontina and Mushroom Omelet and Steamed Asparagus
The Suprêmes and Haricots Verts are from Mastering the Art of French Cooking (even though it's "Haricots Verts à la Maître de l'Hôtel" which is horribly incorrect and I can't bring myself to call them that). The Suprêmes (and I don't mean Diana Ross et aliae) are a favorite quick-fix meal because it takes ten minutes tops. The super-thin chicken escalopes are seasoned, sprinkled with lemon juice and then placed in a pan of hot butter and then put in the oven for 6 minutes and the sauce is a reduction of stock, vermouth, and cream. It's very yummy and goes well with Haricots Verts which are cooked in butter and lemon and a nice coupe of champagne (which I prefer over a flute and I don't care what any wine expert says).
The Fontina and mushroom omelet is my own recipe and is simply a two-egg omelet filled with 2 oz. of crimini mushrooms that have been sautéed in butter with a sprig of thyme (from my own thyme plant!) and 1/4 c. grated fontina. This was also a quick and easy dinner and, I believe, perfectly appropriate for very late spring and a glass of Riesling.