Tag Archives: French

Celeriac Crunch Salad

When I go to Paris an overwhelming force hustles me into La Bon Marche Food Hall directly to the Celeriac Salad.! Its fresh crunchy creamy goodness is like a magnet! The tenderness of the Celeriac makes this “French Coleslaw” unforgettable.
Here is my best shot !

1 lemon-juiced

zest of  1 small orange

1 head celeriac- grated

1 head fennel -grated

2 teaspoons dijon mustard

3 teaspoons mayo

3 tablespoons olive oil- (more if needed)

salt

cracked pepper

1 tablespoon fresh parsley-chopped

In a small bowl combine mustard, mayo, olive oil and lemon and zest- whisk until incorporated.

Add salt and pepper to taste. (don’t be shy)

Pour over grated veggies.

Toss well and refrigerate for at least 2 hours before serving.

Sprinkle with parsley before serving.


Coq Au Glam

  • 6-8 -chicken thighs
  • 1 tablespoon – fresh thyme
  • 3-4 cloves garlic- peeled –chopped roughly
  • 2 cups- Cabernet Sauvignon
  • 2 tablespoons – butter
  • 4 slices bacon- chopped
  • 4-5 shallots – sliced
  • 10 baby carrots- whole and peeled 
  • 1 cup- chicken stock
  • 1 tablespoon – flour
  • 1 tablespoon – tomato paste
  • 1 cup- sliced mushrooms

Soak chicken in wine, thyme, and garlic overnight in a covered glass dish or bowl. Make sure chicken is turned a couple of times during the soaking process.

Heat oven 300*.

On the stovetop on medium heat ,In a large pan, melt butter, and add the bacon. Cook until all brown and yummy. Add shallots and carrots. Cook for 5 min. Sprinkle with flour and stir for 2 minutes. Add tomato paste and chicken stock. Separate chicken and wine marinade. Stir wine marinade into pan with other ingredients and bring to a boil. Add mushrooms, cook for 5 minutes. Add chicken, cover and move into oven. Cook for 25 minutes. Turn chicken and cook for 25 more minutes.

Serve hot with crunchy bread and butter and a nice fresh green salad.