 
I love how serendipitous life can be. Sometimes the most rewarding experiences come in the unlikeliest of places. For example, my husband and I planned an entire weekend trip to a different country all because of a conversation on twitter. There, I met a certain M. Jean-Charles Fagot, vintner and restauranteur in the heart of Bourgogne, France, who invited us to come try his wine and food. We’d been wanting to take some short holidays in France as it was, and so quickly agreed and made reservations. Ha and yes, we are the types who think nothing of planning an entire trip centered around one meal.
After the hustle and bustle of our current lives en Suisse, the entire trip was a welcome reprieve, with a theme of leisure and relaxation. From the fresh Springtime flowers, to the gorgeous textured old buildings, to the sweet and succulent tastes of everything from delicate macaron cakes (did you know you can make a layered cake from giant macaron cookies? omg amazing) to succulent and rich l’escarboeuf, the entire weekend was about stopping to admire and fill the senses. Dinner at Jean-Charle’s restaurant was no exception. On the taxi ride to Corpeau we got a great tour of some of the history and wines of the area, and entering the restaurant, we were immediately greeted by Jean-Charles, whose charisma can fill a room with excitement and energy. Down into le cave we went to taste some wines – I really wish I knew more about how to taste wine – I knew which I liked best, and we talked a bit about the differences between American and European tastes – what I tasted as lusciously smooth he remarked most local people would think was rather spicy. I think this means I just need to taste more wine from the area and broaden my current wine palate. He also explained to us how the Côte d’Or gets its name, from the blazing golden hue all the hills become in the Fall when the leaves on the vines change color. I shall have to go back I think, just to see this 
Continue reading Un Voyage en France: Julia Child's Bourguignon, avec Canard
Yes, this is osso buco stew, not osso buco. Why? Mainly because sometimes I am lazy. I did not want to have to check it and baste it, especially since it was an amazing miracle that the pot I cooked it in even fit in my countertop oven. Yes, I slow cooked osso buco for nearly 4 hours in a fancy toaster oven. And know what? It worked The veal (queues de veau) was totally fall off the bone fork tender and flavorful. To be lazy, I added more liquid so that the entire thing really stewed. Another part of my lazyness is that I didn’t feel like carrying cans of stewed tomatoes the half mile back with me from the grocery store, so just used some tomatoes I already had in the kitchen instead. I also used leeks instead of onions, and then, I didn’t even serve it over the classic risotto milanese. I just dished it up in a bowl and we devoured it. At this point I probably shouldn’t even be allowed to call it osso buco anymore haha – so I call it osso buco stew.
But then I am one for breaking all the rules and being more concerned about cooking and eating what suits me than getting everything exactly right. I think the world does not need to be quite so worried about doing everything exactly the same. It’s one of the beauties of cooking, because like an art, you cannot help but add your own colors to the canvas that is the food we eat. What would the state of art be if impressionist artists had to see the world exactly as Monet did, or if we all had to listen to music by one composer? Well Monet is a bad example because I love his works and would never tire of seeing them. But you get the idea – creativity and diversity of thought are good things, and no one benefits from cooking everything the same way. That is not to say that people should not learn the proper skills to cook, because understanding how to use the tools you have to work with is important – but a recipe is not a technique, it is an idea, a personal and unique expression. Sometimes I think we should not be so fussy to get every detail just right, and be able to play.
I’m not saying that is an excuse for me being lazy and not wanting to carry cans of stewed tomatoes back with me – but my end creation was something a little different and yet still satisfying. In fact, it was perfect on a cool blustery Winter day that desperately tried to be Spring. Continue reading "Osso Buco" Stew, Sorta OK Not Really
I’ve never been a big fan of Valentine’s -all those silly chalky conversation hearts that taste like Tums just don’t do it for me. Most years it just feels like another “Hallmark holiday” – I mean, if you truly love someone, do you really need a special day during the . . . → Continue Reading: Beurre Blanc Poached Cod
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