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02/28/2013

Comments

Christine Webb-Curtis

Totally delicious. I do love the tian made with any selection of vegetables. And cilantro in the vinaigrette? I'm all over it. Thanks, Lynn. And thanks to your hostess.

Chris

Kellywatts@live.com

Nice post, Lynn! As a mom with no time, and a pile of social obligations to fulfill, I love your quick menu suggestions....I usually do roasts, but the idea of placing the roast on top of the veggies: brilliant. Wish I could invite you over when I make this...
Kelly

France Forever 24/7

Sounds delicious and wonderful! Thanks for the time management cooking tips too.

Heather Robinson

Oh my, what a lovely menu. And so simple that it gives the host or hostess more time with the guests--perfect!

Julie Farrar

Thank you thank you. I want to entertain more when we're in France, but I'm trying to be realistic about stocking all the cooking tools. Although I could shop and shop in all the kitchen stores in Dijon, I'm trying to resist the desire to buy one of everything for our apartment. This dinner sounds simple and delicious and wouldn't require me to run out and buy more pots and pans for a kitchen I use only 3 or so months a year (for now).

Barbara

Well you've done it again. Much thanks Lynn.

Ido

Hi Lynn, I love the menu, we are planning the baptism of our 7 month old son in April and I had no Idea what to cook, thank you for those great ideas!
How are you doing with your book? Are you going to publish soon?
XOOXO Ido

Suzanne Hurst

I love the idea of the roast on top of the veggies. I don't have the sort of baking dish called for; would an iron skillet work, or a roaster?

Martin Withington

I love your idea for coping with entertainment debt. Inspired!

Carrie @ Season It Already!

OH! I want to go to a dinner party with you!

Barbara Bell

I think your choice of dessert is brilliant! Anything with ice cream works for me. I'm currently re-reading an old favorite: Samuel Chamberlain's "Bouquet de France: An Epicurean's Tour of the French Provinces", originally published in 1952 and reissued in 1966. He had written these articles for Gourmet Magazine and they really focused on post-WWII France's efforts to restore and recover their cuisine and culture. If you can find a copy on Amazon, do read it. It's not a cookbook, but there are lots of recipes, and the tour of France can no longer be done in quite the same way. Very nostalgic with beautiful illustrations by the author.

Natalia

Lynn, what a heavenly menu!!! WOW!!!
We don't now entertain as much as we did (troiseme age),but one of my favorites was to serve Beef Wellington (is this retro or what?)
Like you, for two parties,tonight and tomorow.Cook the beef fillets (enough for the next night as well);cool (refridge the others for tomorrow).
Then top tonight's with pate,wrap in puff pastry,brush with egg glaze and bake till golden.(repeat tomorrow)
I'd sautee some potato slices to serve along side, and also a small salad.
Oh,my. Drooling at the thought of so much good stuff!
What a way to start the weekend!!
THANK YOU!!

Mickey

Lynn...I enjoyed your coments on perfune. Today a friend and I stopped at the perfume counter at a very exclusive shop and I explained to the professional sales lady that I have lost my sense of smell and hesitate to wear perfume now for fear of over-doing it. She suggested that I wear (use) only perfumed cream...
like cream that you would put on after a shower. I am delighted to know that most well known fragrances are repeated in a soft hand or body cream so one can slather it on without fear of getting too "scented"..... Ta dah ..problem solved. .

Jonelle Osburn

Dear Lynn,
As promised sometime ago, I'm sending my Louisiana French great-grandmother's "Oh-So-Good (or Osgood) Pie recipe that is always a hit at my dinner parties.
OSGOOD/OH-SO-GOOD RECIPE
2 DEEP DISH PIE SHELLS
5 EGGS
5 TBS. VINEGAR
4 TBS. BUTTER
1/4 TSP. CINNAMON AND ALLSPICE OR CLOVES
1 TABLESPOON FRESHLY GROUND NUTMEG (MUST BE FRESHLY GROUND!)
1 CUP GOLDEN RAISINS
1 CUP CHOPPED PECANS
DIVIDE EGG YOLKS FROM WHITES INTO 2 MEDIUM LARGE BOWLS. BEAT EGG WHITES UNTIL FLUFFY. MIX YOLKS, SUGAR, VINEGAR,BUTTER AND SPICES. ADD RAISINS AND CHOPPED PECANS AND MIX WELL. FOLD WHITES INTO MIXTURE UNTIL BLENDED. POUR EVENLY INTO TWO DEEP DISH PIE SHELLS. PROTECT EDGES WITH FOIL OR PASTRY RING. BAKE IN PREHEATED OVEN AS YOU WOULD A PECAN PIE, APPROXIMATELY 400 DEGREES. WATCH CLOSELY. WHEN DONE (WHEN FIRM AND GOLDEN BROWN) REMOVE FROM OVEN AND COOL COMPLETELY. SERVE WITH WHIPPED CREAM ON TOP. KEEPS WELL AT ROOM TEMPERATURE OR IN FRIDGE.

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