photo from the Food Network Canada website
I have a confession to make.
Although I have been to Paris twice before I have not eaten much French food.
Rich sauces built around a lot of milk, cream or cheese do not work well with me, no matter how delicious.
On this trip I will finally visit one of the many fromageries because Dave loves cheese. Adding insult to injury, I don’t really care for wine either. I don’t hate it but I haven’t been enamored of those that I have tried.
Some say it is an acquired taste and perhaps they’re right. I say it’s a lot of effort and money to acquire such a taste; money better spent on buying art or yarn. A French chef would surely run from me, screaming in fear, I am such a scary barbarian!
The last time I was in Paris I enjoyed many fabulous meals. My absolute favourite was at a Mexican restaurant in the 10th with the nicest tri-lingual waitress. I hope they are still in business so I can eat there next month. I had a lovely haddock dish at a small Parisian restaurant owned by the chef. (Regrettably, I can’t remember exactly where.) If only I could show you how huge this fish was – it hung over the sides of the plate! How did we live without the convenience of a smart phone with a high quality camera built in?
I stopped in many (and I mean many) boulangeries and patisseries to try the specialty of the house, of course. (I’m not a complete barbarian.)
These days I am actively pursuing more knowledge about French cuisine. The process, presentation and variety of recipes intrigue me. One of my earliest discoveries was Laura Calder’s Beef with Carrots.
This recipe is easy to follow* and a real crowd pleaser. Unlike many beef stews this recipe is not built around tomato sauce. For something so simple it really has great depth of flavour and easily feeds a crowd. We have a larger than average family so a recipe like this is a real godsend. Serve with a loaf of fresh French bread and your favourite dessert and you’ll have the enjoyment of fine dining at home for the right price.
With beef it’d be a glass of red, n’est-ce pas?
*Full disclosure: I did not add any dry wine to the recipe and it was still delicious.