Slowly but surely, my life is returning back to normal after the past month when I literally shut out everything in order to finish a major book translation. There was urgency to the assignment, and the subject was very delicate. I can’t wait to see the results in print. I will definitely let you know when the book is out.
Hopefully, I will have a bit more time to blog more frequently. This morning I sat down with my coffee and made a list of all the recipes I still want to share with you. Most, of course are French. I still need to make a perfect Îles flottantes, for example. And, I would love to get back on YouTube again. I miss cooking in front of the camera. I won’t promise anything, but I will try!
Great news! As of this month, you can read me in France magazine En Route! I recently joined the magazine as a food columnist, something which gives me great pleasure to announce. I have been reading En Route for a while now and thoroughly enjoy it every time anew. It has a wonderful mix of interesting features, travel articles, columns and news on what Francophiles like myself should not miss (everything from concerts to books).
A few months back, I wrote a little story about one of our lunchtime adventures in France. One that included a fly in the wine, strong men eating with Opinel knives and garlicky pork chops. It was quite an adventure, but it inspired me to create a slightly different version of that dish, one that is quite popular in France and one that shines with its rustic French simplicity. Here is the recipe. Don’t forget to see how I made them on my YouTube channel (and please subscribe!).
Pork Chops in Mustard Cream Sauce
- 1 tbsp mild olive oil
- knob of butter
- 2 pork chops
- salt (preferably fleur de sel) and freshly-cracked pepper
- 1 fat garlic clove, finely sliced
- 125 ml dry white wine
- 3 tbsps single cream
- 2 tsps Dijon mustard
- freshly-chopped parsley
Heat the oiland butter in a frying pan and season your chops on one side with salt and pepper. Fry them for about 3 minutes on one side, flip them over, season and give them the same time on the other side. Take the meat out of the pan and add the wine, making sure to scrape up any bits left at the bottom. Return the meat to the pan, cover and give them 5-10 more minutes, depending on their size. Plate the chops and stir the mustard and cream into the pan juices. Pour the cream sauce over the pork chops and garnish with chopped parsley. Delicious with a green salad, fresh bread and a bottle of Chardonnay or a fruity Pinot Noir.
Mention ‘Dijon’ and some people will immediately think of mustard. Dijon is not only the capital of Burgundy, but it is also the world’s mustard capital.
The history of Dijon mustard begins in the culinary wonderland of Burgundy, France – a region known primarily for its exquisite wines. The Romans were the first to introduce mustard seeds to this fertile region and by the Middle Ages, abundant mustard plants covered the area’s hills right along with the lush grapevines.