Friday, February 1, 2013

Jan 2013

Galette des rois
  JANUARY 2013

It has been foggy, rainy, blustery,and a down right miserable month! A little boring for the most part too.

It is the month of the Epininay and it is celebrated with the Galette des rois. The bottom and top are puff pastry with an almond paste filling. Both my Photo Club and the Assoc de Histoire celebrate the first meeting of the year with Crémant and Galette des rois. I am almost positive that there are no calories in a piece of this!!

My Photo Club also takes it annual photo, and some members come in costume. If you want to see this photo: click here: photo .

To get ready for the Association (history, heritage  genealogy....), I had to get the budget report in order and also prepare a video of the work done by the Flora and Fauna subgroup. Marie Therese and I put in time getting it all ready.

So although the weather was ugly outside, there were a few chores to be done inside. But that said, it also means that I did not take many photos.

The other project however is the Photo Club. We have to have our photos ready this next week for the Exposition in May!! The theme this year is Form. I have put together a few ideas, trying to pick the finals. I am only going to submit 2 this year.
spring color


Different forms...know what they are?

I did end the month on a fun note, however. I have mentioned before the Saint Vincent ( pronounced more like- van san). He is the patron saint of the vines. His feast day is Jan 22. Here in this region of France there is  always the BIG celebration, always in a new location (this year north of Dijon at Chatillon sur Seine). Paper said there were 30,000 people there this last weekend.
But each wine village also has a small celebration. This year Marie Therese is the "guardian' of Saint Vincent for the village of Messanges. So of course we celebrated in Messanges (Messanges and the village of Curtil celebrated together). We started with Mass at 10am, then the procession to the community room of Messanges ( not that far), and we were served an apertif (Crémant, Kir, juice, and snack..gougeres, of course, were included).
After the apertif at Messanges, we went over to the community room at Curtil and had a delicious lunch ( lunch is a misnommer actually....we had paté for the 1st plate, a fish -2nd plate, a dinner-3rd plate, a cheese -4th plate and dessert -5th plate and somewhere in between a trou bourguignon, and fancy candy nibbles with coffee!!!!!oh la la la la la) . The weather was supposed to get nasty, so when it started to rain at 5pm, a few of us took off. All in all, a fun day and a great way to spend a dreary Sunday afternoon.
Carrying St Vincent

Lining up for the walk over to the Salle de Fete. St Vincent of Curtil in front
Everyone lined up for the photo

And now "lunch"

That is about all, really.

Recipe of the Month
Chicken Girard Gaston

I decided to pick a recipe that originates in Dijon. It is a great winter recipe.

The recipe was prepared by the wife of the mayor of Dijon, Girard Gaston..
Today it is a very Burgundian recipe.
So have a glass of Kir ( to celebrate the mayor Canon Kir of Dijon) while making this recipe to celebrate this mayor of Dijon. 

Serves 6
  • 6 boneless skinless chicken breasts.. traditional recipe uses chicken from Bresse
  • 4 tablespoons butter
  • 3 tablespoons vegetable oil
  • 1 white onion sliced
  • ½ teaspoon  mild paprika ( no hot paprika here in Dijon!)
  • 1 ½ cups dry white wine
  • 2 teaspoons Dijon mustard
  • 3/4 cup Crème Fraiche 
  • 1 cup grated Gruyère Cheese or Comte
  • Salt and pepper to taste

 1. Pre-heat the oven to 350F.
 2. Add the butter and oil to the frying pan large enough to hold the chicken and heat on medium high.
 3. Season the chicken with salt and pepper on both sides.
 4. Add the chicken breasts to the hot butter and brown, about 2-3 minutes on each side.
 5.Remove the chicken  to a baking dish
 6. Put the baking dish in the oven to finish cooking the chicken ( 15
minutes, but it will depend on the thickness of the breast)
7.In the same skillet turn down the heat to medium and add the onion slices and sauté the onions until golden brown.
 8. Stir in the paprika and add the wine. Let the wine reduce by half.
 9. Stir in the Dijon mustard and then the crème fraiche. Let the sauce simmer for a few minutes and then pour over the cooked chicken.
10. Add tge  Gruyère cheese on top of the chcken and sauce and then place back in the oven to warm the chicken and melt the cheese.
Et VOILA.... a great chicken dish.  What is there not to like...chicken, butter, creme fraiche, and cheese!

No comments:

Post a Comment