Monday morning was an odd combination of humid as hell and cloudy. Warm, wet clouds hunkered down and threatened rain for a while, but bravely we all decided to hire our regular Sherpas and make our way up THE HILL(tm).
Shopping trolly in hand, Nita and I dropped by the butcher shop for a brace o' bunnies we had ordered since everyone was in the mood for fast food. Get it? Fast food... Bunnies? I slay me.
Bunnies wrestled to the ground, we trekked over to the larger market on the for side of the old city for the rest of dinner. Veggies, wine, mustard, taters, everything looked fantastic as usual. This country is spoiling us with stellar produce.
We stopped in an unfamiliar district and enjoyed a cidre while the sun finally got off its ass and burned the clouds off. A welcome chill breeze sauntered in and turned the day into something quite nice to be out and about.
Back at home we dropped the supply cart off and went to the port for lunch. One of the curious things we run into here are all the Brits, especially those from Jersey. Apparently the island of Jersey is a cheap and short ferry ride from St. Malo so they tend to vacation here quite a bit. During our long, leisurely lunch, we chatted with 2 different tables from Jersey who genuinely seemed pleased to see Americans enjoying France so much. (Easy to do, it's really quite a remarkably friendly place)
For dinner I put on my game face and tacked a couple of recipes that I had been pondering for a while, in fact at least one practicing at home. The rabbit went into a braised bunny in mustard/white wine sauce that was a lot of finicky steps but well worth the effort. Once it was rolling in the oven, I grated Emmentaler cheese, made the base and readied the crock for my first ever souffle' in France.(I had been practicing at home)
Working out the timing for everything was complex, but we managed to get the rabbit, souffle', smashed taters, broccoli and reduced white wine/mustard pan sauce all together just in time.
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| Broccoli, bunny, souffle', taters, bread and cidre. |
The souffle' was slightly overdone due to my constant misunderstanding of the damn oven settings, but it did rise properly(almost).
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| Emmentaler souffle'. Well done, unfortunately... |
Everything came out wonderfully. Honestly, it's hard to mess up when you start with ingredients like we get here. Dinner was a blast and I got to tick another thing off my culinary bucket list. I made a souffle' in France.
And everything was *FABULOUS*!
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