Foodie goes to France!

Although this food blog has taken on a strange travel spin, I thought chronicling my foodie experiences along with my travel adventures would be the perfect way to keep family and friends updated on my whereabouts, while staying true to the blog's original purpose.So back to the city of love...While in Paris, I figured I would make the most of my weekend in the gastronomical wonderland of France, and eat to my heart's content. And eat, I did.
Upon arrival, we checked out our hostel and grabbed some lunch on our way to the Eiffel at a French bakery. I had a delicious Salmon Broccoli Quiche and Jake had a jambon (ham) baguette. The perfect start to a fabulous weekend.
And of course, the obligatory fabulous French croissant!

I also experienced my first French Bistro! Delicious on all accounts, these charming little restaurants definitely live up to their name. For my entree (which is the equivalent to our appetizer) I had a delicious Foie Gras. It was rich, it was creamy, it was almost buttery. Phe-nom nom nom nom! I later learned that this delicacy is achieved by force feeding, or rather force fattening, a duck or goose and then extracting it's liver...No doubtedly inhumane, but afer a week of fast food and frozen pizzas, it made me feel human again. Sorry, PETA.
For my entree, or plat, I had a Veal Steak in a Blue Cheese Sauce with an Asparagus Croquette. Delicious. (Again, more heart-felt omnivorous apologies, this time for the year old, milk-fed baby calf on my plate...)Despite the fantastic flavors of the blue-veal combo, my favorite aspect of this meal was the asparagus croquette. I guess I am still a recovering vegetarian at heart!
Then, for dessert, I had the most lovely trifecta of chocolate delection in the form of Chocolate Mousse. This three flavored chocolate fluff combination was the perfect way to end a fabulous meal. Accompanied by some fantastic red wine and great company, I could not have been happier.

Papa al Pomodoro with Portabellos

My boyfriend and I made this one day over my fall break when my Oma came over for lunch. Upon seeing the two of us cooking, she promptly commented "Ahh! It iz so nice to see romaahnce in dee kitchen!"

I blushed like a red-headed seventh grader at a boy-girl party with poop on my shoe.

* 3 tablespoons extra-virgin olive oil, 3 turns of the pan, plus some for drizzling
* 4 to 6 cloves garlic, chopped
* 1 medium to large onion, finely chopped
* 1 (15-ounce) can diced tomatoes
* 1 (28-ounce) can crushed tomatoes
* Salt and pepper
* 1 quart chicken stock
* 4 cups, about 1/2 pound, chopped or torn stale bread
* 2 (15-ounce) cans small white beans, such as Goya brand (smaller than cannellini beans)
* 1/2 cup grated Parmigiano-Reggiano to pass at table
* 10 fresh basil leaves, torn, optional
*Pesto
*Prosciutto

Directions

Heat a medium soup pot over medium heat. Add 3 tablespoons extra-virgin olive oil, garlic and 3/4 of the onion. Cook 7 to 8 minutes, then add tomatoes and crushed tomatoes and season with salt and pepper. Add stock and raise heat to make the soup bubble. Reduce heat to simmer and add bread and beans. Stir soup as it simmers until it thickens to a stew-like consistency. Turn off heat, adjust seasonings and ladle into shallow bowls. Top with grated cheese, prosciutto, an additional drizzle of extra-virgin olive oil or pesto and a spoonful of reserved finely chopped raw onions. Torn basil is an optional garnish.

Sweet Potato Rosti and Butternut Squash Pear Soup

Autumn is definitely in full swing. Leather jackets, boots, and plaid flannels are finally back! For no explained reason,other than the general magical transformations that come with the changing of the seasons, Saturday football and Thursday night television are all of the sudden important parts in my weekly routine. To fully immerse myself in the wonders of the season, I have been cooking hearty meals with ingredients from someones farm or patch or something. YUMZ.

Sweet Potato Rosti 750g Sweet potatoes, peeled and grated Olive oil, for frying 1 Small onion, finely chopped 1 Clove of garlic, finely chopped 200g Goats cheese (or any other – stilton also works well 2 Small eggs, beaten Salt and ground black pepper

1. Squeeze the liquid out of the grated potato and place into a bowl.
2. Lightly fry the onion and garlic in the oil, until they have softened and turned a golden colour. Add to the potato.
3. Add the eggs and half the cheese to the potato mix and season as required.
4. Divide the mixture into six, and mould into cakes with your hands.
5. Place the cakes onto a greased baking tray, and drizzle each with a little olive oil.
6. Bake in the oven at 210 degrees C for 20 minutes, or until they are golden brown and cooked through.
7. Remove from the oven and scatter the remaining cheese on top. Brown for 5 minutes under the grill, and serve immediately

While cooking tonight, I had this song stuck in my head:

http://www.youtube.com/watch?v=M11SvDtPBhA

I know. Embarrassing.
Peel and chop pears.

"My tummy's turnin' and I'm feelin' kinda homesick. Too much pressure and I'm nervous, and the taxi man turned on the radio and a Jay-Z song was on, and a Jay-Z song was on, and a Jay-Z song was on..."

Incredible lyrics, I know.

In a 4-quart saucepan melt the

butter over medium-high heat, and add and sweat the onions. Add squash and pears and sweat those too a bit.

"So I put my hands up, they're playin' my song, and the butterflies fly away, noddin' my head like yeah, movin' my hips like yeah, and I know I'm gonna be okay..."

Pour in the stock, enough to submerge solids. Add sprig of rosemary and bring to a simmer and cook until squash is fork tender about 15 to 18 minutes.

"Yeah, it's a party in the USA, it's a party in the USA..."

Remove rosemary. Puree with immersion blender. Add a touch of cream and season, to taste.

"It's when the DJ played my favorite jam and a Britney song was on... So I put my hands up, they're playin' my song..."

Enjoy.

"It's a party in the USA..."

No matter how much you hate to admit it, the girl's got pipes. Plus, I'm glad somebody's partying, I've about had it with all of this economic talk. Lets just party in the USA...