Bonjour!  I just returned from a much needed vacation in the food mecca known as France.  The purpose of my man crow and I’s trip was to visit our dear friend Tara and be witnesses at her wedding to the charming Alex Paret.  During the week leading up to the main event the four of us cooked dinner most nights at their flat in St. Just Rambert.  It was here where Alex gave us insight in to day to day routine of casual french eating.

I’m used to filling up on bread prior to my meal, then not having enough room left in my stomach to finish my plate.  Alex informed us that in France people eat baguette after their meal using it to wipe up the extra sauce and juices on their plate because the French never leave a morsel behind.  They also use the baguette in the cheese course which follows the main course.  After the baguette and cheese there is a dessert usually consisting of yogurt or fromage blanc.  My initial thought was that this routine was completely backwards but by midweek I began to really enjoy this style of eating, the dinner portions weren’t enormous and if you’re still hungry afterward there is always plenty of baguette and cheese to finish the job.

Even though I’m happy to be back in Boston there is a part of me that misses being in France.  Last night, with my jet lagged conquered, I decided to recreate a couple of dishes I enjoyed over there.  Neither of them are particularly “French” but that fact that I ate them there makes them french in my book.

Culinary treats I brought back, they confiscated my sauscisson at US Customs!

Roasted Chops with Apples & Red Cabbage and Carrot Slaw with Mustard Dressing
Preheat oven to 375.  Slice up an apple and onion, toss with olive oil, salt pepper and herbs (thyme or rosemary work well) and evenly distribute to the bottom of a baking dish.  Season the pork chops with olive oil, salt and pepper, then crush a couple of garlic cloves and run them over the meat.  Leave the garlic cloves and a sprig of herb on top of each chop and before baking add a splash of beer to the baking dish.  Cook for 30-45 mins (depending on the thickness of the cut) and let sit for another 5 minutes before serving with the roasted apples, onions, and drippings.

Pre-roasted chops

The slaw was a recipe that we enjoyed at the wedding dinner Alex’s parents had for he and Tara and I was very anxious to recreate this with the dijon I brought back to states.  This side is so simple and I ate it as a snack most of the work week.  Finely shred red cabbage and carrots and mix together in a bowl.  When you are ready to eat spoon some mustard vinaigrette on your potion and toss together.  For vinaigrette blend together 3 TBS french mustard, 2 TBS white wine vinegar or lemon juice, salt, pepper and enough olive oil until it reaches your desired consistency.