Bastille Day Dinner – A Feast at Home Among Friends

Written by Emily Shearer on August 6, 2009 – 1:00 pm -

Sarah Turnbull is a former Australian journalist who married a Frenchman and wrote a compelling memoir of her first years acclimating to life in Paris and circumnavigating the somewhat confusing new culture she found herself enmeshed in.  Almost French is a quick read; I finished three-quarters of it on the plane home.  Her descriptions of the maddening yet charming ways of the Parisians she encountered in her day-to-day life were spot-on.  I recommend it, especially if you enjoyed eat, pray, love.

In one chapter,  Turnbull describes what it’s like to host a typical French dinner party.  According to her, all those gorgeous patisseries that line the streets of Paris aren’t just there for the enjoyment of American tourists whose closest approximation back home is Dunkin’ Donuts.  When the French decide to entertain at home, they may spend hours on entrees and plats, but they purchase the dessert.

Well, not I!  The very notion of a store-bought dessert is an affront to my Martha Stewart aspirations.  When I decided to try my hand at French cooking, I planned my menu based around the dessert I wanted to serve.  It would be the crescendo at the end of the meal, the crowning jewel in my toque:  chaussons aux pommes.

Sara and I had practically come to blows over the ones we had in Paris.  I was determined to try making them myself.   Though they were a pain in the arse, (and the arms.  LOTS of rolling out pastry dough involved.) they were a delicious, sweet, flaky, aromatic success, if I may say so myself.  The picture at the bottom of the post doesn’t do them justice, but I would have made Martha and Julia proud.

I invited close friends over to celebrate Bastille Day, the 14th of July.  I knew they wouldn’t mind being guinea pig to my forays into the world of French cooking.  To complement the chaussons (apple turnovers), I would be serving the duck breasts with fig sauce from Le Petit Prince (See Le Petit Prince Post).  You can find ths Bastille day Dinner Menu below.

 
I thoroughly enjoyed preparing and eating this wonderful meal and encourage anyone to try their hand. French cooking is not as intimidating as you might think.  It’s based on three simple principles:  seasonality, simplicity, and passion.  After dinner was over and the wine had been drunk I came up with my own rules:

1. Allow yourself plenty of time.  It took me all day to shop for, prep and cook everything.
2. Cook for the people you love and they will love you for it.
3. Buy dessert.

Bon appetit!

Bastille Day Dinner Menu

Mediterranean Olive Medley

White Wine – Etienne Boileau Chablis Premier Cru Grand Vin de Bourgogne, 2007 from French Country Wines

Seared Duck Breasts with Fig Sauce 

Zucchini Gratin* The notes section of this recipe suggests that you can make these ahead and then rewarm them in the over just prior to serving.  Don’t do it.  Although you will be slaving at the stove while your guests are chit-chatting, you need to make these immediately before you want to serve them.  Right out of the pan they are crispy and light, but when rewarmed they become heavy and lose a lot of their flavor.

Baguette

Red wine – Terrasses Chateau Pesquie 2006 Cotes du Ventoux

Dinner is served!

Cheese Course

Gorgonzola with fresh pear, sliced very thin, brie d’affinois, goat cheese with honey, served with pretzels (pretzels?  Yes, I know.  Sounds almost like bar food.  The cheese maiden at Central Market suggested it, and it was outstanding.  The crisp, saltiness of the pretzels contrasted with the smooth, sweet, creaminess of the honeyed chevre.  Mmmm. )

Dessert & Cafe

Chaussons aux Pommes – This recipe takes up three pages in my cookbook.  Find it here**

Bon appetit!  Jamie toasts, “Vive la France!  Vive l’amitie!”  (Long live France!  Long live friendship!)

 

 


Tags: , , , , , , , , ,
Posted in Adventures in Paris, Entertaining, OPMOM Series | No Comments »

Post a Comment