Today i decided to cook up a storm from a new french cookbook that we purchased a couple of weeks back
(The Food OF France - A journey for Food Lovers Recipes by Maria Villegas & Sarah Ranell)
We have a love for everything French, we are yet to go to France but are hoping to in the new few years. My husband is currently taking fench studies in preperation. I am picking up some sayings but will stick to creating french food for now LOL
Last week we tried our first recipe from the book Croque Monsieur, Basically this is a very luxury and rich version of a ham and cheese toasted sandwich filled with a bechamal sauce, Ham and Gruyere cheese and toasted in butter in a frypan. YUM YUM YUM I will be making them again in a few weeks as part of an afternoon tea i am having for some family so i will post pics.
This weekend i decided to make two recipes from my new french cookbook. Chicken Tarragon and Apple Tart. The tart will be consumed at lunch at my parents house tommorrow but this dish was attacked tonight by myslef and my Husband. I have to say it was just tottaly DIVINE the sauce is unbeleivable. I bought a new cast iron Casserole dish especially for the task but for those that do not have one a lidded casserole dish would work just as well but the browning and sauce would have to be done in a stove top pan.
I dont think this was a very difficult recipe but some may. The flavours are wonderful. The Tarragon is unusual but subtle it is just wonderful. Definatley a repeater. I served this with Roasted salted Baby potatoes in Olive Oil, Salt Pepper and some Rosmary. Along with Sauteed Zuchinni.
I must also say that the left over sauce over the potatows the next day YUMMMM .
Chicken Tarragon
Personally i like to use free range meat the tase and quality is so much nice. Worth the extra few dollars.
Filling The Cavity with the Butter, Taragon and Garlic Mixture.
Please also note my new Donna Ha Spatula From her Woolara Store. Its great the silicone head pulls off for easy cleaning.
Chicken has been browned on all sides and stock and wine added ready for the oven
1 Hours 20 mins later MMMM smells so great.
Next week i am going to try my hand at Rabbit Fricassee.
