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March 29, 2015

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Anatomy of the French four-course meal

I’m sure you’ve heard the expression, “It’s about the journey, not the destination”. I was recently asked to give a sort of “practical guide” on the logistics of the so-called four-course meal as most French families eat it. And that expression encapsulates what the French-style family four-course meal is all about. I wanted to really delve into the subject, as I am really excited that more and more people are interested in it. Forgive me, as this is a bear of a post with few pictures, but I hope you will enjoy the "journey" as it were, and will find some of it useful and practical for your family. My aim is to share my experience, and start a conversation... So I very much look forward to your feedback, comments and ideas on this. It appears more and more people in the United States are trying to adopt the French style of eating, given recent studies showing very low rate of child obesity in France compared to most other developed countries. Two very insightful book

Orzo with Prosciutto and Asparagus

Orzo with Prosciutto and Asparagus Sarah mentioned to me today that she will be making this dish from the blog to go with baked ham tomorrow when her in-laws come over for Easter dinner. And I was reminded just how good this dish is. One of our best. It was originally posted in 2010. This is a great side dish. We served it today with grilled butterflied leg of lamb, but it also works well with beef tenderloin or filets. The timing of the dish works out well for entertaining. And it requires only one pan. While Tom grills, I make this dish on the stovetop. Guests love it. Orzo with Prosciutto and Asparagus adapted from Bon Appetit, April, 2003 Serves 6 - 8 2 T. butter 4 ounces cubed prosciutto 1 1/4 cups orzo (about 8 ounces) 3 c. low-salt chicken broth 2 pounds slender asparagus, trimmed, cut into 1/2 inch pieces 1/4 c. grated Parmesan cheese On medium-high heat, add prosciutto and saute until almost crisp, remove with a slotted spatula, transfer to paper towels to drain.

Salt and pepper pork chop

I have modified the recipe so it is simpler and uses fewer ingredients. (I am actually more familiar with the version of the dish that has only one kind of pepper and no garlic.) Here's what I used to make the version pictured above: Ingredients: meat & marinade: 1 pound pork with some fat on it (I used "southern style pork rib" that we got from Costco) 2 tsp shaoxing wine (original recipe uses much more but I think it's too much) 1/2 tsp salt 1 tsp sesame oil breading: 2 Tbs cornstarch 1/4 cup wheat flour 1.5 Tbs canola oil 1/8 tsp ground pepper 3 Tbs water other ingredients: 2-3 hot green peppers, sliced into rounds (Jalapeno or serrano are good. You can deseed if you want.) oil for frying coarse salt Directions: 1. Cut the pork into long thin pieces, about 1/4 inch thick. Marinade the pork with the shaoxing wine, salt, and sesame oil. Let it sit for at least 15 minutes. 2. Move the pork to one side of the bowl and add all th

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