Inspired by autumn

This week, we are featured again in Pia Jane Bijkerk's (blog) house kitchen and we shared a recipe for rôti de veau with wild chanterelles.  The market is filled with wild mushrooms of every sort, shape and size this time of year and their earthy flavor enhances an autumn menu with their addition to a simple warm salad, a savory tart or one of the classics boeuf bourguignon or coq au vin.  Some of my favorites include chanterelles, morels, black trumpet as well as cêpes and wild porcini.  When shopping for wild mushrooms, be sure to choose them carefully. They should be fragrant and smell of the earth and have no sign or hint of mustiness or mold. Ideally, mushrooms should be dry and relatively clean. However, you'll always find a little bit of sand or grit that you can easily remove with a pastry brush or soft cloth.

When cooking mushrooms, the technique really depends on the condition of the mushrooms.  If they are wet, it is best to sear them in a very hot pan to help them release their liquid quickly so it can evaporate. Cooked wild mushrooms should be tender, but a little crisp on the outside.  Be careful not to crowd the pan when cooking mushrooms.  If you do, it will prevent them from getting crisp. 

One of my favorite things about living in France is simply going to the markets.  I love taking the time to gather my ingredients for a meal and visiting with the local producers.  Many of the producers literally harvest their produce from their potagers and bring their offerings to the morning market.  If you are early enough, you can purchase your eggs from Madame Petits' hens that have free range of her yard, or Madame Loichot's tender baby carrots, plucked from her garden just outside the center of Beaune.  In France, people are still connected to the people who supply their food and the food itself  is still a very important part of their culture.  The French sit down everyday for a long leisurely lunch and dinner and enjoy the conversation with their friends and family over a multi-course menu and the wine flows.  

It is my belief that to be a good cook, the focus should always be on your ingredients.  In France, it is still possible to find natural milk-fed veal that is far removed from the factory-style veal that is produced in the United States. If you can't find good veal, you may use a pork loin roast (from a politically correct nonfactory pig farm).

Please click here to see the recipe.

Comments

[kimberly at mimicharmante]

I do believe you are my very favorite place to visit when I am in need of inspiration. I truly adore your blog~
Have a lovely weekend mon amie,
xx

[Marjorie@The Cook's Atelier]

Hello Kimberly,

Thank you so very much for your sweet comment. It makes me happy to know that you enjoy my blog and that this crazy expat life can be an inspiration.

xoxo

[Vegan Food]

My stomach is rumbling with hunger. Great meal.. http://www.youtube.com/watch?v=Dolxfld6uQE France is always known for its food and fashion. Their ingredients are always fresh and hand picked. Nice post. Thanks for the recipe.