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Post by geordy on Oct 13, 2009 17:23:44 GMT -5
So glad you enjoyed the dish Happy! Just curious..what did you have the first time...and for starters? Did you have the mushrooms in pastry?
Didn't really have Chicken ala King growing up....but those Pepperidge Farm pastry shells are not half bad....... ;D
And the first time I made a seafood newburg I was shocked at what a difference sherry can make in a cream suuce!
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Post by GitteK on Oct 14, 2009 3:50:43 GMT -5
Happy, I hadn't realized that you had actually BEEN there - and that you loved it.
Well, I was just unlucky or the chef had a bad day, I suppose. Each to her own liking !
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Post by Happygoin on Oct 14, 2009 10:39:18 GMT -5
Yes, Gitte. We had two wonderful experiences there last week. Really! I hate bad food. It was terrific both times. Here's what we had:
First time: Escargots and Aubergine Terrine with Onion Chutney
Grosse Bouchée, Coq au Vin, Duck Foie Gras with
Grapes and Figs
Second Time: Comté Cheese Soufflé (shared)
Grosse Bouchée, Cordon Bleu (with Marcellin
cheese), Duck Foie Gras (again)
I tried a bit of everything and it was very good. The soufflé was the only thing I thought was so-so. We had escargots at many different places and thought the ones at Auberge Bressane were the best we ate. The most expensive thing on the menu was the Grosse Bouchée at 32E. I guess I didn't think that was so bad...but as Gitte says, to each their own.
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Post by geordy on Oct 15, 2009 8:47:03 GMT -5
Interesting..Chicken or Veal Cordon Bleu were the first "fancy french food" I ever had....
Rarely see on menus...just in the frozen prepared foods section of the supermarket!
I'm sure it was tasty!
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Post by Anne on Oct 15, 2009 11:28:48 GMT -5
Geordy, escalope cordon bleu is a classic at boucheries/charcuteries. Not a fancy version like at l'Auberge Bressane, but the basic version of ham + cheese stuffing and a breadcrumbs batter.
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Post by geordy on Oct 15, 2009 16:09:19 GMT -5
Many years ago a married friend of mine made" chicken cordon bleu"....chicken breasts stuffed with ham and cheese and rolled in bread crumbs and cooked in a deep fryer. Since I fondly remembered the dish..in the fancy variety ..at a restaurant(when I got my Masters Degree my Mother and Sister took me to ''The Shadowbrook" restaurant in North Jersey where I had Veal Cordon Bleu..I think I was drinking Margaritas...tres sophisticated!!!   ....)..I ordered a deep fryer from a cooking type catalog..William Sonoma I think, thinking I'd make cordon bleus and other such things often! An on the stove type not the electric ones ....Fry Daddy , Fry Baby..that were popular like 20 yrs, ago. I think I've used that thing once...so much oil necessary and kind of dangerous in my tiny kitchen!! |
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Post by Anne on Oct 16, 2009 4:35:07 GMT -5
Geordy, you don't need a deep fryer for a cordon-bleu. Most people simply cook them in a frying pan, with a little more oil than usual and checking regularly whether some oil must be added.
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Post by Happygoin on Oct 16, 2009 7:13:00 GMT -5
I agree, Anne. Geordy, I've even baked them in the oven when on a low-fat kick. I sprayed the bread crumbs with PAM (or similar) and baked them for about 40-45 minutes. They weren't bad. But the sautéed ones were better, of course.  |
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Post by geordy on Oct 16, 2009 17:08:20 GMT -5
Yeah...I know Anne and Happy..but my newlywed friend at the time made the deep fryer sound so easy....I imagined the filling all oozing out in the fry pan! Though at the time I was making an unbreaded, "open face " version..chicken breasts topped with prosciutto and Parmesan cheese sauteed in a white wine butter sauce. I think the recipe was in Cosmopolitan Magazine!  ;D Hummm...they were tasty ..have to resurrect that! The oven version sounds doable..and a bit healthier! |
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Post by geordy on Jan 14, 2010 18:20:43 GMT -5
So Saturday night's dinner reservation was at L'Auberge Bressane at 9:00PM. Place was bustling....and packed....settled into a banquette table in the front room. Started with Champagne then Auberge terrine with onion compote for me..great dish for a cold night! Saw a recipe recently for an onion compote...have to try one as I really like the combination of terrine/pate and compote!  . Moved on to a Caroline St. Joseph with the main course....Grosse Bouchee..of course!! As described here...very rich and delicious....and pretty..most of the dish actually contained in the pastry...kind of latticed on top(little round top cut out... and nicely golden brown. Velvety, light, but a "trifle" earthy, after eating the pieces of chicken and sauce hitting the quenelles part, basically at the base of the shell, was divine. Not a fancy dining or a big date night place...the couple next to us looked to be on a awkward 1st, 2nd type of date...but lots of regulars being heartily greeted and Bonne Annee ed! And lots of hearty food! 5 men came in..greeted as known, waited for a table with a bottle of red at the bar. When their table was ready so too were two cheese souffles which they shared while choosing the rest of their meals! I admire such good meal management!!! ;D Had cafe, served with the little dark chocolate, while finishing the wine so I got to experience my favorite "trinity"! Poire Williams to linger and finish off a great night.  And to ward off the cold on the way home...past a man bedded down on the street...talking on a cell phone! |
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Post by Shoesy on Jan 15, 2010 6:15:47 GMT -5
 Nice dinner, Geordy ! I wish I knew how to describe meals that I've eaten.....rather than simply saying it was "yummy" or "delish".  |
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....)..I ordered a deep fryer from a cooking type catalog..William Sonoma I think, thinking I'd make cordon bleus and other such things often!
;D Hummm...they were tasty ..have to resurrect that!
. Moved on to a Caroline St. Joseph with the main course....Grosse Bouchee..of course!!
Nice dinner, Geordy ! I wish I knew how to describe meals that I've eaten.....rather than simply saying it was "yummy" or "delish". 
hahahha