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.

Apple Pie

I got this recipe when researching another related ingredient/product for class. Nothing like productivity!

1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
3 red and/or green apples (1-1/4 lb.), thinly sliced
1/4 cup granulated sugar
2 Tbsp. flour
1 tsp. cinnamon sugar
1 cup thawed COOL WHIP Whipped Topping
Make It!
HEAT oven to 450ºF.

LINE 9-inch pie plate with crust. Carefully spread cream cheese into 6-inch circle in center.

TOSS apples with granulated sugar and flour; spoon over cream cheese.

FOLD crust partially over apples; sprinkle with cinnamon sugar. Bake 25 min., covering loosely with foil the last 5 min. Cool. Serve topped with COOL WHIP. Refrigerate leftovers.

Spinach Puffs, Pulled Pork, Rootbeer

So I blogged about these recipes two nights ago and just as I was about to finish up, I hit a key and it was all gone, in one horrible moment. In a fit of frustration, I shut my laptop and went to bed. I will try to make up for it now:

After making my Spinach and Water Chestnut Chicken, I had a lot of ingredients left that I wanted to use up. So I googled everything I had in my fridge and pantry in one brilliant search to see what happened. Seconds later I had before my eyes a perfect recipe for Spinach Puffs! I will now quote my grandmother:

"I heahh zee most vundafull sings about zee intanet!"

and promptly concur.

Cheese and Spinach Puffs

10 oz frozen chopped spinach
½ chopped onion
2 lightly beaten eggs
½ cup grated parmesan cheese
½ cup shredded cheddar cheese
⅓ cup blue cheese dressing
2 tablespoons melted butter
½ teaspoon garlic powder or fresh
1 8½ oz corn muffin mix

Combine all ingredients, cover and chill one hour.

Shape into balls and bake at 350 degrees for 10-12 minutes or until tops are slightly brown.

I did not have blue cheese dressing so I used sour cream instead. I think this was a mistake. I feel like blue cheese would have added a really nice bite against the sweetness of the cornbread.

For dinner I went over to my brother's house. He had made a delicious pot of pulled pork using Root beer.

• 1 (2 pound) pork tenderloin
• 1 (12 fluid ounce) can or bottle root beer
• 1 (18 ounce) bottle your favorite barbecue sauce
• 8 hamburger buns, split and lightly toasted

1. Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

   

Delish!

Next up: Root Beer Floats. We hearkened back to our childhoods with this ever so simply delicious treat.



As the night concluded and I grabbed my things to go back to my apartment I hear...

"Oh, Hey Les, Mom left you a care package with me..."

AWESOME.

These are some of the food related contents:

always good...


hachacha!













And the crem de la crem:

Who knew something this beautiful is being sold next to Campbell's
cans? If I were Andy Warhol I would have made my millions off of this little treasure...