I started with a cocktail, a new one for me, and not necessarily from France:
The French 75:
1-1/2 oz gin or cognac (I used the beautifully herbaceous St. George gin from Alameda, CA, San Francisco area)
1/2 oz simple syrup
1/2 oz lemon juice
Shake first 3 ingredients with ice, strain into martini glass, and top with champagne. Yep, citrusy and bubbly. I’ll have to try my next one with cognac! So many days ’til Cocktail Friday!
I took the Free Form Onion Tart from HuffPost Taste http://www.huffingtonpost.com/2011/10/27/free-form-onion-tart_n_1058392.html?view=print&comm_ref=false
Only difference was I substituted herbs de provence for the thyme (my family is not a big lover of thyme). Buttery crust and sweet, caramelized onions, oiu, merci!
As you can see, I switched to champagne, ahem, sparkling wine.
Roasted beets (roasted in oven for 40 minutes with olive oil, salt & pepper)
Goat Cheese, crumbled
Pine Nuts, toasted
Fresh Mushroom, sliced
Vinaigrette: 2 parts olive oil, 1 part lemon juice, 1/2 tsp. dijon mustard, salt & pepper, whisked together thoroughly.
Then our main entree, Coq au Vin, prepared Mom’s way and served over smashed red potatoes:
2 slices bacon
3 boneless chicken thighs
1/2 cup pearl onions
1 cup whole fresh mushrooms
1 cup dry red wine thickened with 2 T flour
Salt & pepper
Fry cut-up bacon in oven proof skillet until crisp; remove and reserve. Brown chicken thighs in bacon fat, seasoning with salt & pepper. Stir in pearl onions and mushrooms, browning for 1-2 minutes. Add reserved bacon and red wine with flour, stir, cover, and place in 350 degree oven for 30-40 minutes. Try not to drool while bacon and browned chicken with wine simmers in oven!
We devoured our lucious coq au vin with vin, a 2010 Famille Perrin Cotes du Rhone Reserve: smooth and mellow. Perfect foods for a revolution!
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