cherydactyl: (cabbage)
[personal profile] cherydactyl
Mother's Kitchen organized and Rena of Locavorious hosted a fabulous Michigan Lady Food Blogger event today. Our designated theme was Julia Child et al's Mastering the Art of French Cooking, or bring something French anyway, for an April in ParisAnn Arbor extravaganza. ::grin::

We had chicken bouillabaisse, some wonderful cheeses from the AA farmer's market and Zingerman's, delicious baguettes, a superb onion quiche, two fabulous patés, chocolate crème brulée, financiers, tarte tatin with crème fraîche, and paté à choux avec crème Saint-Honoré au chocolate (chocolate cream puffs). [I have this nasty feeling I forgot something. If so, please correct me!]

I chose to prepare Champignons à la Grecque [see next post for recipe], which consists of making a "court bouillon" from various herbs and celery and lemon juice, then simmering mushrooms in the bouillon, and finally reducing the cooking liquid down as a sauce for the mushrooms. This recipe can be used with nearly any vegetable, with only adjustment to the simmering time depending on what is being cooked. The bouillon smelled out of this world, and the mushrooms were quite nice. I could easily see using them as a crepe filling or just eating them as a lunch main course. Even S thought they smelled wonderful when they were cooking. I would definitely make them again.

We also had one of the proprietors of Morgan & York bring a selection of wines for us to try. I quite liked the first one, though it was kind of barely there, the second white was another I enjoyed a lot, and the young red Beaujolais was nice with the quiche especially. I'm not much of a wine drinker though. I enjoyed the tasting and learned some new things about wine. All the wines were quite affordable at about $15 each max. Three glasses of wine is more than I usually consume in a month, so I'm glad home was only minutes away.

It was great to meet some more Michigan Lady Food Bloggers. The conversation was as wonderful as the food, which is saying something. I am so grateful to you all for including me.
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September 2010

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