Last Night's Supper Club...

Was a great success! What a great night we had!

...I'm kinda paying for it this morning though ;-/  Somehow we always end up drinking waaaaay too much bubbleh and wine and it {literally} kills me the next day. I hate myself right now.

We started off with an Apéritif of brie, grapes and St. Germaine cocktails

 (An apéritif is usually served before a meal to stimulate the appetite.)

Yummy Yum Yum....Mrs. B couldn't get enough!

Anyway, back to supper....

Originally, I had chosen a Provençal dinner theme, because that's the southern region of France that my family is from. But, being the lame cook that I am, I kindof veered away from that in order to make things easier for myself... ha!

But in keeping with the theme, I did choose some nice (and easy) French recipes. Enjoy:

Coq á l’ail (et aux herbs de Provence)  {Garlic and herb roasted hen}

Ingredients:

4 small game hens

4 tablespoons butter

2 tablespoons chopped fresh herbs, such as tarragon, parsley, basil, thyme

Dry white wine

1 small clove garlic, very thinly sliced

Salt and pepper

Preparation:

Preheat oven to 450°F

Lightly spray a large baking dish or roasting pan with nonstick cooking spray.

Wash hens and pat dry. Cut hens in half lengthwise

Season the inside cavity with salt and pepper and arrange in the baking dish.

Mix butter with the chopped herbs. Separate some of the top skin of the birds. Push small amounts of butter mixture under the skin of the breasts, then tuck a few thin slices of garlic under the skin of each breast.

Pat any remaining butter over the outside of the hens and sprinkle lightly with salt and pepper.

Roast for 25 minutes, or until the hens are nicely browned and juices run clear when thigh is pierced at thickest part, basting every 10 minutes with pan juices,

Reduce oven temperature to 350°F about 45 minutes longer

Pour wine, broth and remaining 2 tablespoons oil over hens. Transfer pan juices and garlic to heavy medium saucepan 16 Boil until reduced to sauce consistency

Serves 4 to 6.

 

Frites Coriandre a l'huile de truffe blanc  {White truffle oil cilantro fries}

Ingredients

Nonstick cooking spray

1 bunch fresh cilantro

1 small clove garlic

1 (28-ounce) bag frozen potatoes

2 tablespoons olive oil

1 tablespoon kosher salt

Directions

Preheat the oven to 450 degrees F. Grease a baking sheet with nonstick cooking spray.

Combine the cilantro and garlic in a food processor and process until combined.

Toss the potatoes with the cilantro-garlic mixture and the olive oil, coating evenly.

Spread the potatoes wedges onto the prepared baking sheet and bake for 20 minutes, flipping the potatoes after 10 minutes to crisp on the other side.

Season the potatoes with the salt and serve.

Following our lovely meal was a fantastic French dessert:  Melon au Vin d'Orange

We simply soaked sliced cantaloup (because Mrs B didn't have one of those fancy scoop thingies to make little balls)  in my mother's home made orange wine and chilled it during dinner.  To serve we sprinkled sugar and garnished with a mint spring. Voila!

I like seeing people with happy faces when they eat my food. Mrs. S and MissD were all about the cilantro fries....and I don't blame them! Try it for yourself. It's a simple twist to spiff up an old fav--the french fry.

I can't wait until next month's supper club at Miss D's....I think it going to be a FIESTA!!

cheers, 

Mrs. V!ck