Steak Chevillot

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I’m not sure why this dish was particularly named after chef Marc Chevillot as it is a pretty standard recipe for a steak with a French red wine reduction sauce. One of the easiest and fastest recipes in the book, I used a red burgundy wine as instructed but the flavour of the wine was a little tart and so made the sauce a little tart as well. A lot of butter but surprisingly not salt or pepper added. Even so, it was a pleasant meal and I served the steak with sauteed spinach leaves and garlic.


Jambon Persille a la Bourguignonne (Jellied Ham with Parsley)

Seeing as how I had a bunch of left over ham from my “Braised Ham with Chablis” dish, I decided to try this jellied dish. I had all the ingredients except for calf’s feet and figured: hey, who needs calf’s feet anyway, right? Well, as it turns out aspic recipes that do not call for gelatin will often use veal bones because of their high percentage of gelatin to set the aspic. As a result (surprise, surprise) my aspic didn’t set! I wasn’t too upset though because I wasn’t actually expecting to eat this dish anyway (I mean why was aspic so popular in the 60s anyway?). It was cool to learn how to make clarified stock however by bringing it to a boil with beaten egg whites. So I learned a great deal with this dish, even if it didn’t turn out.

Le Jambon Chaud A La Chablisienne (Braised Ham with Chablis)

I used a smoked pork shoulder for this dish which perhaps was not the right choice of meat as it called for a ‘ready-to-eat- ham. Regardless, I found that braising the ham in the rather expensive Chablis was a futile pursuit. The ham was so salty that the Chablis was quite lost. As to the sauce that accompanied the dish, it kind of reminded me of Campbell’s tomato soup. I’m sure this dish is delicious at the Hostellerie de la Poste but I’ll be moving onwards and upwards myself.

Baked Indian Pudding

This dish should more properly be called in today’s society “Native American” pudding, as it refers to the natives of North America as opposed to India. I made this dish to complement my New England Thanksgiving dinner but I wouldn’t make it again. It’s not a bad dish but the molasses flavour is quite strong and the 5 hour cooking time is immense, especially for a dish that most diners will be neutral to hostile towards.

Whole Wheat Bread

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This was the first time I ever made bread by myself and it was certainly a fun little adventure. I was told before hand by a friend that the key to making good bread is kneading the dough for about twenty five minutes! This, I did not do. My bread was still fine but perhaps it would have been lighter and fluffier and risen a little bit more if I had. It tasted okay on its own but used as bread crumbs for a turkey stuffing and creamed onions it was absolutely fantastic.