Thorrison’s book “French Country Cooking.” Besides wonderful recipes, this book contains beautiful
photographs and nice stories. The book begins with the history of Mimi and her husband’s house at No. 1 Rue De Loudeme in the Medoc. Mimi offers workshops at their home throughout the year.
The two recipes I made were both delicious. I started with the mashed potatoes and fennel. My husband kept asking me ”are you sure about fennel in the mashed potatoes?” This recipe also had an egg yolk in it which I had never heard of before. The steaming method was something I had never done before and now I won’t ever go back to boiling. The result were the creamiest mashed potatoes. All my husband could say was mmmmm!
Mimi wrote that the Black Pig Pork Chops are a traditional Normandy dish. One of the ingredients was another first for me dry hard cider. I had to research a little to find which hard cider brands were dry. I ended up using Angry Orchard Belgium Style. No French hard cider was available at my local grocery store. I will be sure to find some French cider the next time I make this. The combination of the creme fraiche, shallots, garlic,and hard cider resulted in a creamy textured sauce with the sweetness of the shallot and a hint of cider. While the sauce is made, the pork chops are kept warm in the oven with sage leaves. The sage gave the pork a wonderful flavor.
The potatoes and the pork are a perfect combination. Thank you Mimi for your books and the recipes!
The picture above was not styled, just how it came out and what we ate!
Thanks everyone for reading My Imaginary French Village.
À bientôt
Jane
Wow! Looks like a great meal. Fennel and potatoes steamed to create a creamy texture? Very surprising, but sounds very good. I’m sure you had a nice wine to go with it.
ReplyDeleteI concur that I like to see meals as prepared not how a stylist thinks it should look.
Thanks for the comments! Yes, the potatoes and fennel went great together. Presentation and platting of the food is very important, but I like to keep the food as it’s prepared. Thanks for reading My Imaginary French Village.
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