Jun 9

I picked up a copy of Linda Dannenberg’s Paris Bistro Cooking at CDG airport on the way home from my most recent trip to Paris.  The book is a beautiful coffee table book with gorgeous photos and loving descriptions of Paris Bistros and their history.  It also includes their signature recipes.

I’ve decided that I’m going to cook my way through this book.  I truly love the simple hearty flavors of French Bistro cooking.  As you can see from the recipes I’ve posted so far I’m not a fan of fussy cooking.  Restaurants exist to create a food experience that I can’t reproduce at home.  I want to cook foods that warm my heart and are healthy (unprocessed).  Bistro’s started by feeding the local workers.  As Paris evolved and space was at a premium many of the apartments were so small they didn’t have kitchens.  The bistro became the place for a simple nightly meal.  People spent entire days at the Bistro working, writing, socializing.  Regular diners had a drawer for their cutlery and linens.

I’m not promising to cook every dish in the book, but once a week I plan to write about my experiences trying to create one of these recipes at home.  I’m working on the Coq au Vin Right now (p. 109).  I say “working on” because this isn’t a recipe you whip up in an afternoon.  I’ve seen many very good recipes that you can make in a couple hours but this particular recipe calls for marinading the chicken in a mixture of wine, boquet garni, onion and carrot.  Then there is three hours of cooking.

I actually made it yesterday and tonight it’s marinading more — which wasn’t in the plan but sometimes you have to roll with it.  Tomorrow we are going to have a French feast: pate, Camembert cheese, coq au vin and sauteed potatoes.  I’m pretty sure that I’m going to die and go to heaven.  The only way the night can be better is if the Pens win and I don’t have to see Detroit hoist the cup up again.

Check back to see how it turned out.  As for me, I’m going to get a glass of wine because it keeps me from whining!

One Response to “I’m a Woman on a Mission – Bringing Paris to Celebration”

  1. I love the pic of the ET. And I’m interested to know how your coq au vin is coming along. And I want to see my Darling Red Wings lift that cup again and drink from it. BRING IT ON!

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