This dish of chicken breasts with mushrooms and a cider cream sauce is a hearty fall or winter dish. The chicken breasts (or thighs) are sauteed in butter with mushrooms, then flamed with calvados and braised in cider until tender and cooked through. Then the sauce is finished with heavy cream and an egg yolk to thicken it, making it awesome comfort food.
The sauce is delicious, so consider serving this with rice or potatoes, or crusty bread - you will want to get every bit of the sauce!
In late February of 2022 we had a feast to explore the classic cuisine of Normandy. As usual we had multiple courses including fish, meat, vegetables, a dessert, and regional drinks. Here's how we did it:
Before dinner, we gathered in the living room to catch up over a slate with a Pate Campagne, three Norman cheeses (Camembert, Pont Leveque, and Livarot), and some chilled Dubonnet. Dubonnet is not from Normandy, but it's a popular aperitif throughout France and I had some in the fridge.
This recipe is built from three simpler recipes. First you poach the fish and save the poaching liquid, then you turn the poaching liquid into a Sauce Parisienne. At the same time on another burner, you make 1 quart of Mussels in White Wine. Then you enrich the Sauce Parisienne and add mushrooms, truffle, and shrimp.
I made this for our Feast of Normandy. This is double the size of the base recipes because I make it for dinner guests.
If you have made the Fillets of Sole Bercy, then this richer, more elegant Parisian version will be easy. It's essentially the same recipe but the sauce gets a little more attention, including thickening it with egg yolks.
After you make a Sauce Parisienne, you can garnish it in various ways to make it Normande, Dieppoise, Nantua, Bonne Femme, etc.
I made this one with halibut, but any white fish will work.
This Chou Rouge a la Limousine is a wonderful hearty fall-and-winter recipe to accompany roast pork or pork sausages, or roast goose. It's one of my favorite things to prepare when the cold weather finally returns to Plymouth!
It's easy to turn this into a full Porc Braise aux Choux Rouges dinner by cooking a 3-lb pork loin in with the cabbage.
This is from the French Riviera, with the typical bright flavors of sunny Provence, but less complicated than the similar Sicilian Swordfish alla Ghiotta.
The sauce from this, if you have any leftover, is great on black squid-ink pasta, along with any leftover swordfish. I often cook some shrimp with the swordfish with the plan to have leftovers on pasta.
These big predator fish can have a strong fishy flavor that improves when it's marinated for an hour or two. One batch of marinade is enough for two good-sized steaks or 1.5 pounds of cubed fish.
Steak au Poivre is awesome and awful - you really need to know what you are signing up for.
Steak with cracked pepper can be a fine combination if you keep everything in balance. This classic French recipe does just that. Rather than burn the aromatic pepper by searing it with the steak, you cook the steak properly and then dress it with a peppercorn cream sauce.
Some recipes call for crusting the steak with crushed peppercorns and then grilling it or searing it on a hot griddle. That's a bad idea. The best flavor of pepper comes from the volatile oils that provide that peppery zing. But exposing volatile oils to a screaming hot griddle burns them into smoke leaving only charred pepper-husks. Try it yourself and see. Then try this recipe.
Note: Black pepper is no friend to wine. Green and pink peppercorns work better, but they're not awesome. In my opinion, this recipe is best with no wine, but some fine cognac works wonders...
This simple dish serves as the base for any number of derivatives to accompany all sorts of dinners. It easy to make with the frozen petite peas from the supermarket even in the dead of winter.
Here is a presentation somewhat more restrained than the Swordfish Provencal or the Sicilian Swordfish alla Ghiotta.
After serving these steaks for dinner, I cut up the leftovers and tossed them in the sauce to use over pasta for lunch the next day.
