Wildly Beautiful

Did you know France has a Grand Canyon?
Gorges de Verdon is a river canyon that is considered to be Europe’s most beautiful. The turquoise color of the water and dramatic ravine that cuts through walls of limestone makes this a don’t miss for hikers, rock climbers, kayakers and photographer’s. The river flows into the Sainte Croix du Verdon Lake. The canyon is close to the French Riviera, making it very popular with tourists.

Have you heard about the Golden Isles (also known as the Hyeres Islands)? These three islands off the coast of Southern France are named for the sunlight reflecting off their golden-brown mica shale. They consist of Porquerolles, wildly beautiful with long sandy beaches and rocky cliffs; Port-Cros, a thickly forested National Park; and Levant, surrounded by steep, rocky cliffs and popular with “naturalists.” (You might want to avoid this one if taking a family vacation. The only place nudity is not permitted is on a few public beaches.)

Here's a final French recipe for meat lovers.

Boeuf (beef) Bourguignon
2 large onions, chopped
2 large carrots, sliced in rounds
2 tablespoons cooking oil
6 ounces lean bacon cut into small pieces
2 pounds of stew meat, cut into bite size pieces
1 bottle of red wine (less a glass or two if you wish)
1 bouquet garni or 2 tablespoons mixed dried herbs
1 garlic clove, peeled
1 pound mushrooms, sliced
2 tablespoons butter
1 tablespoon tomato concentrate
salt and pepper
Optional Ingredients for Beurre Manié
2 tablespoons softened butter
2 tablespoons flour

In a large heavy pot or Dutch oven, cook the onions and carrots in the oil on medium heat until soft, about 10 minutes. Add the bacon and continue cooking and stirring for 10 minutes.
Add the meat and cook until browned on all sides. Sprinkle the meat with salt and pepper. Add the herbs, the garlic and the red wine. Cover, turn down the heat, and let simmer for at least two hours.

Meanwhile cook the mushrooms in the butter until soft and add to the stew after about two hours along with the tomato concentrate. Simmer until meat is very tender. Sometimes I cook it for the last hour without the lid to get a more concentrated sauce. If you are thickening your stew before serving, mix the butter and flour together in a small bowl until well blended. Blend in a tablespoon of the cooking liquid, and then stir this mixture back into the stew. Continue cooking for several minutes.
Makes 6 generous servings.

France Fun Facts

While researching France I found some interesting facts to share, but first I want to tell you about a book written by a friend of mine, Margot Justes. Margot and I give food and travel programs at libraries and will be presenting “A Taste of Italy” at 7 p.m., Monday, May 24 at the Elk Grove Village Library, 1001 Wellington Ave., Elk Grove, IL. If you live in the area, come by for a beautiful slide presentation and tasty treats!

Margot was born in Poland and has lived in some of the world s most wonderful places, including Israel, France and South Africa, and has traveled to many countries worldwide. Her book, A HOTEL IN PARIS, features Minola Grey, an American painter who decides that a trip to Paris is just what she needs to re-capture her muse. Soon after her arrival, a murder in the hotel disrupts her peaceful contemplation. Pick up a copy to see what happens next!

In the meantime, check out some Fun France Facts that might surprise you!

1. France is the largest European country in terms of land area after Russia and Ukraine.
2. French people cheek kiss to greet each others between family and friends, even between men. The number of kisses varies according to the region, from 1 (e.g. in the tip of Brittany) to 4 (e.g. Paris and most of the North), and occasionally up to 5 in Corsica (wow…a bit much for me!)
3. According to a 2004 IFOP survey, 44% of French people are Atheists (How sad.)
4. The French are the world's biggest consumers of psychotropic drugs. About one fourth of the population admits having taken anti-depressants or tranquilizers over the past year. (Hmm…any connection to Fact #3???)
5. Nicotine was named after Jean Nicot (1530-1600), a French diplomat and scholar who introduced the tobacco plant to France in 1559 (from Portugal).
6. In France, in exceptional cases, it is possible to marry a deceased person with the authorization of the President of the Republic. (Okay…why? And one more comment…ewww.)
7. Famous French inventions include the adding machine, the hot air balloon, the airship, the parachute, the submarine, the ambulance service, photography, animation and cinema.
8. 72% of the adult French population finds it difficult to understand French wine labels.

My final post on France will provide some interesting sites and another recipe. Stay tuned!

On to France

Okay, break’s over. Time to visit a little place Europe known for its fancy cuisine, high fashion and expensive wine. France is on the rather long list of places I have not yet been and want to go. Not for any of the reasons mentioned above (well…maybe the food), but just because it is so beautiful. The photo at left may not be a typical representation of France, but I liked it far better than a shot of the Eiffel Tower or an outdoor café. And if I go, I’d rather see the French countryside than Paris.

Our virtual visit to France begins with a recipe that not only sounds delicious, but is fun to say. Rich and chock full of calories, Chicken Fricassee combines, chicken, mushrooms, carrots, garlic, wine and cream for a dish you won’t soon forget. Fricassee is a cooking method where the meat and/or vegetables are browned lightly in butter, sprinkled with flour and than cooked in bouillon or wine, resulting in a flavorful sauce. You’ll notice this recipe calls for fresh Tarragon. Remember that when replacing fresh herbs with dried, you substitute approximately 1 tablespoon of dried herbs for 3 tablespoons of fresh.

Fricassée de Poulet
(Chicken Fricassee)

2 tablespoons butter
2 tablespoons olive oil
1 onion, peeled and chopped
2 cloves of garlic, peeled and minced or crushed
1 1/2 pounds skinned chicken breasts, cubed in bite sized pieces
(I prefer dark meat and would use thighs. Also, cubing the chicken is optional.)
1/2 teaspoon pepper
1/2 teaspoon salt
3 tablespoons flour
1 cup water
1/2 cup white wine
1/2 pound mushrooms, cleaned and sliced 1/4 inch
3 medium carrots, scraped and julienned in 1/4 inch wide strips
3 tablespoons chopped fresh tarragon
1/2 cup crème fraîche or whipping cream
(for a crème fraiche recipe, go to www.joyofbaking.com/CremeFraiche.html)

Melt the butter and olive oil together in a Dutch oven or other heavy large skillet on medium heat. Add the chopped onion and crushed garlic and cook for five minutes stirring occasionally. Add the chicken and brown on all sides - about five minutes. Stir in salt and pepper. Sprinkle the top of the chicken with the flour and stir for 1 minute, thoroughly coating the chicken with the flour. Stir in the water and wine and then the prepared mushrooms, carrots and tarragon. Bring to a low boil, cover and simmer on medium low heat for 15 minutes or just until the vegetables are cooked as you like them.
Turn off the heat and stir in the crème fraîche or whipping cream. Serve hot. Makes 6 servings.