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[personal profile] ornerie

 ok. Julia apparently doesnt DO peasant food, or if she does? its NOT the cider cream sauce with chicken and mushrooms that I remember from that farm kitchen in the Perche, where a charming french horseman with a grey handlebar mustache made us dinner with his own hands in our charming gite. we ate local stuff, drank local cider and ate till we were stuffed. we chattered and nattered in broken franglish about how people just dont know how to EAT anymore and all kinds of fun things

so I grabbed a package of chicken thighs and tried.

mushrooms, celery and leeks from my CSA braised in olive oil, white wine and cider until almost dry
chicken thighs browned in olive oil and nestled in the veggies
make a sauce of non fat quark, dijon mustard and more cider
add thyme, salt and pepper
let burble until sauce is thick

served on oven roasted potatoes (also from my CSA)

yum :). oh. and pretty much fat free. not the creamy stuff I remember (made with local creme fraische) but still a very satisfying mouth feel. complex but simple at the same time. will freeze great, methinks :)

Date: 2009-09-17 03:36 am (UTC)
From: [identity profile] joycebre.livejournal.com
yum. I had cocktail peanuts for dinner.

Date: 2009-09-17 03:45 am (UTC)
From: [identity profile] gattagrigia.livejournal.com
I highly recommend 'My Life in France', Julia's autobio. Puts the cookbooks into perspective, as well as a very enjoyable read.

Date: 2009-09-17 12:52 pm (UTC)
From: [identity profile] courtierka.livejournal.com
Yum! That sounds so good!

Date: 2009-09-17 03:18 pm (UTC)
From: [identity profile] countess-e.livejournal.com
Have you taken a look at Elizabeth David's books on French Provincial and French Country cooking? For everyday stuff I like them even better than Julia, and that's saying something.

Date: 2009-09-17 03:27 pm (UTC)
From: [identity profile] ornerie.livejournal.com
I'll have to check it out!!

Date: 2009-09-17 05:11 pm (UTC)
From: [identity profile] viking-food-guy.livejournal.com
Oooo, that does sound good. I wouldn't have thought of quark but that's a great idea...

Date: 2009-09-17 05:43 pm (UTC)
From: [identity profile] ornerie.livejournal.com
I was pleased....it didnt curdle like cream does or go all grainy like yogurt does....

Date: 2009-09-17 05:36 pm (UTC)
From: [identity profile] smithwick.livejournal.com
That does sound lovely. I haven't had a chance to dig into our CSA box yet. I saw in passing that it had some of those lovely yellow cherry tomates though ;-) I think spouse and child ate the leeks last night with the braising greens...pout. But then I had Nan and Curry. Yum.

Quark is drained yogurt right? I may try that Friday night.

Date: 2009-09-17 05:36 pm (UTC)
From: [identity profile] smithwick.livejournal.com
oh, and you need a special cooking icon for these types of posts.

Date: 2009-09-17 05:38 pm (UTC)
From: [identity profile] smithwick.livejournal.com
oh! and you need to check out this blog.


French home baker..oh, my gosh her stuff looks totally droolworthy.

Date: 2009-09-17 05:45 pm (UTC)
From: [identity profile] ornerie.livejournal.com
I do need a cookign icon. been waiting for the perfect one, or the time to take my favorite cooking medieval girl woodcut and make one....

quark is a fresh farmers cheese. thick like ricotta, with a bit of a tang but not as much as yogurt or sour cream

it worked well! and comes in full fat, low fat and non fat versions.

Date: 2009-09-17 05:46 pm (UTC)
From: [identity profile] ornerie.livejournal.com
I got a bunch of mozz balls to eat with the tomatos tonight :). tonight will be ensalada caprese, and braised chard, maybe?
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