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- Table is set with my beautiful Quimper faience
JE SUIS DANS L'HUMEUR DE FAIRE CUIRE LE FRANÇAIS AUJOURD'HUI. J'UTILISE MES LIVRES DE CUISINE FRANÇAIS ET FAIS DES PLATS de PROVENCE. J'AI ACHETÉ UN POULET DE GAMME LIBRE. JE FAIS POULARDE AUX QUARANTE GOUSSES D'AIL AVEC LES ANCHOIS ET LES CABRIOLES. JE FAIS AUSSI ARTICHAUTS un LA BARIGOULE. NOUS L'AURONS AVEC UN VERRE DE VIN ET DE QUELQUES BAIES POUR LE DÉSERT. L'ESPOIR VOUS AVEZ UN DIMANCHE REPOSANT. AMITIE VAL ET JOE Alright now in English: I purchased a free range chicken at the market and was in the mood to cook a french meal today. I used two of my french cookbooks and decided on recipes from Provence. I made the chicken with anchovies and capers, 40 cloves of garlic and stuffed with thyme. When done a sauce was made with the pan drippings, rosted garlic and a reductin of red wine. In french that is poularde aux gousses d'ail avec les anchois aet les cabrioles. I also found beautiful plump artichokes at the market and agin made a recipe from Provance. This was stuffed artichokes. It is stufffed with ham, shallots and mushrooms bound with a egg that is roasted in the oven in a merepoix of onion, carrots, tyme, garlic and white wine. In french that is artichauts un La Barigoule. A glass of wine and some berries for desert made for a sumptous sunday repas.
