I met my Frenchman after losing in the semi finals of the European basketball championship, so I was in no mood for romance. But that clever man persuaded my teammates to drag me to his dinner party, and I’ll be darned if I didn’t fall in love at first bite. I still remember that meal a fondue bourguignonne.
On our first date, he invited me to dinner and served poulet aux pommes, a baked chicken with apples sauteed in fresh cream, a specialty from his Normandy region. I had never seen a chicken served whole let alone known a man who would cook one. So that pretty much sealed the deal, although it took me another year or so to make up my mind.
Since then, try as I might to pick up pointers in the art of cooking, me in the kitchen is like a bull in a china shop. I lack that French je ne sais quoi when it comes to timing, textures and flavors. I threw in the towel long ago and forfeited command of the kitchen. Why try to compete with ze French when it comes to cooking?
Gérald’s culinary expertise developed early on. He won his first cooking contest as a boy creating his omelet supreme over an open fire, no less, using the only ingredients available to scouts – eggs, potatoes, milk, salt, and pepper.
For decades, I have been spoiled by his vast repertoire of specialties. Our weekly fare varies from sole to trout, duck to quail, rabbit to lamb prepared in a variety of taste tantalizing ways. I could make a small fortune by renting out his services.
I am so spoiled; he cooks up a storm on a daily basis. Oh no, not burgers and dogs, but gourmet meals with hard to pronounce names like blanquette de dinde, agneau de 7 heures, and lapin en gibelotte as well as simple fare like salmon grilled in olive oil and herbs, sausage and lentils, beef and a carrot gratin. .
But I have good news for you. I decided to share. In addition to my usual gamut of fav topics, we will “serve” food. Stay tuned as we share not only cross-cultural living, but also favorite French and European recipes.
And Happy Halloween.
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[button link=”http://pattymackz.com/wordpress/recipes/” color=”default” size=”” type=”” shape=”” target=”_self” title=”” gradient_colors=”|” gradient_hover_colors=”|” accent_color=”” accent_hover_color=”” bevel_color=”” border_width=”1px” border_color=”” border_hover_color=”” shadow=”” icon=”” icon_divider=”yes” icon_position=”left” modal=”” animation_type=”0″ animation_direction=”down” animation_speed=”0.1″ class=”” id=””]Cooking the French way in the US[/button]