Final Countdown, Day 4

It's getting close...only 4 days until launch Next Tuesday!
And on Monday I'll announce the details of my fun launch contest.

So here is snippet number 4.

Coco Chanel has persuaded Georgie, much against her will, to be a model in her fashion show for the elite expats in Nice. Georgie is sure something will go wrong.....

“And for my piece de resistance I give you the royal look, as modeled by a member of England’s ruling family, Lady Georgiana Rannoch,” Chanel announced.


There was a gasp and then applause. The catwalk stretched into darkness, looking about a mile long. I was conscious of upturned faces, sparkling jewels, champagne glasses. I forced one foot in front of the other, trying to walk as I had been taught. I was going to do this. I had done harder things in my life. I was not going to stumble. Step followed step. I was going to get through it.

Then suddenly it was as if my foot wouldn’t move, as if something was holding it fast to the floor. I felt myself pitching forward, stumbling, trying to right myself. I might have done so but the end of the runway was before me. Flash bulbs went off in my face, blinding me. I vaguely heard gasps of horror as I staggered then pitched forward into blackness

French Feast Memories

Returning to French food today and to some memorable meals I've had in France. When I was sixteen I went to stay with a French family. Usually the meals were simple in the extreme: a green bean salad with olive oil and bread for lunch. A thin slice of steak cooked in butter.
 However while I was there they had family from Corsica visiting and Maman cooked a special lunch. To describe this as lunch is an understatement, except that it started at one o'clock. The first course was a whole lobster each, accompanied by champagne. Then followe a pate, duck in a very rich sauce, a salad, a gateau sinfully dripping with cream and liqueur and then a cheese board. Every course was accompanied by a different wine. The meal went on until five o'clock. I had grown up on simple school food and maybe a sip of wine at Christmas and this was all way too much for me. That evening I was extremely sick.
But it did show me that when the French go to town on food, they REALLY go to town.

Pastry to Die For

Day 8 in my month of French Fun, leading up to the grand release of Naughty in Nice on Sept 6,
and I thought it was time for some favorite recipes.

I absolutely love French pastries. Lock me in a boulangerie or patiserie and I would die happy. But I also love French savory pastries--quiches and onion tarts and the like.

What's more, good savory patry (called Pate brisee) is really easy to make.
For one tart shell take
1 and a quarter cups all purpose flour
pinch of salt
7 tablespoons cold butter
3 tablespoons iced water

1.combine flour and salt in food processor. Cut the cold butter into slices, add to flour and process until mixture turns pale yellow, like cornmeal
2. Gradually add water through feed tube while processing with short pulses. Dought should hold together when pressed between fingers.
3. Wrap dough in plastic film and refridgerate at least half an hour.

4. Spread flour on wooden board, rub rolling pin with flour, then roll out from center until you have a thin sheet big enough to fit over pie plate.

The secret is making sure butter is cold, water is iced and YOU DON"T OVERPROCESS.

This can be baked blind, using dried beans as filler for quiches or filled for turnovers.

Tomorrow I'll give you my favorite quiche recipe.

Bon appetit!

Rhys

Eating Like the French

Day 6 of my month of French fun, in anticipation of the publication of Naughty in Nice on Sept 6th:

If you want to know why French food tastes so good, there are big differences in their approach to cooking.

1. The word processed is foreign to them. The French like their food nautral and fresh.

2. Fresh food means shopping daily at the market, smelling, touching, examining each item bought. This is still the norm in France in spite of supermarkets.
Bread is bought every morning for breakfast at the local bakery.

3. The French are not afraid to use butter and cream (unsalted butter for most things) and yet their cholesterol count is lower than ours. Why is that? Could it be the red wine? Could it be a less stressful life-style? Or could it be all those chemical compounds we put into our bodies in that processed food?

4. Most of the time they eat very simply, and one flavor at a time--a green bean salad with oil and vinegar dressing, followed by a grilled piece of meat or fish, followed by some cheese and fruit. On big occasions they go wild with banquets that would daunt the stomachs of anybody not used to them.

Do you have a favorite French food or food memory? I'll share mine tomorrow.

And don't forget to comment for a chance to win a prize at the end of the month.