Confit d'Oignon

I don't know WHY I don't have a photo of this delightful dip that has wowed my family repeatedly over the last week but let's just say it's bright, hot pink and delicious. So far I have only served it with salmon but it is also meant for meats, poultry sandwiches and hors d'oeuvres.

You will need:
2 tablespoons vegetable oil
3 red onions
1/4 cup red wine vinegar
1/4 cup grenadine
1 cup sugar
Freshly ground salt and pepper to taste

Heat the vegetable oil in a saucepan on medium heat and add the onions and cook until golden. ( NOTE, I minced mine in the food processor thus making them produce too much of their own water to turn golden - it did not spoil the confiture.)
Add the red wine vinegar and the grenadine and heat to a boil.
Stir in the sugar and continue to boil for an additional 10 minutes. Season with salt and pepper.
Pour the mixture into a hot, sterilized jar and seal. Refrigerate at least four hours before serving.

Another amazing concoction from my "Paris Cafe" cookbook. Click photo to order.

As Mentioned - The Creme Fraiche Omlette

I have learned not to be without Creme Fraiche in the fridge. I get excited just thinking about it's unique taste. (No matter what "they" say, in my book Sour Creme is NO substitute!)
Mireille says to have it with strawberries and cracked pepper, I even like it with black beans and a handful of natural corn chips but here is a three minute yet divine meal you can easily throw together. My blue collar baby and my two-year old love it...

You will need:
A skillet
One egg
Salt
Pepper
Creme Fraiche
Fresh herbs (hopefully from some pots just outside your kitchen) I use thyme, chives and rosemary.
Butter

Throw (toss, place, put..) a little butter in the skillet and heat until it just begins to turn brown, pour in a beaten egg that has salt and pepper added. Move the skillet around if needed to spread the egg - it should be very thin like a crepe.
Simply cook it on a lower level until done - you do not need to toss or turn. While it's cooking you can rinse and cut your herbs into tiny pieces. Thanks to your golden butter it will slide right out of the pan onto your plate and you can add two or three dollops of Creme Fraiche down the middle, fold the sides over,sprinkle your herbs and the top et voila - vous etes fini!
This makes a lovely light lunch or dinner. Serve with fresh strawberries and a green salad with a simple (homemade) vinaigrette.

Suggestion - if you are preparing for more than one, crack your eggs into separate bowls so you can keep the process moving.

PS- I am sure I found this idea on my shelf of French cook books but I can not remember from which one or I would give credit where it is due. Photos found under "creme fraiche" images on dogpile.com

Vive le Havana!

Perhaps this is not a "real" recipe per se since it is not from scratch, none the less is is very easy and very yummy! If you don't have a Trader Joe's nearby I could ship you the sauce if you want to try it!

You will need:
A Crock Pot
4 ( or more or less) Free range chicken breasts
Organic black beans
1 Mango
2 Bananas
8 miniature sweet potatoes (these may be difficult to find, you could use sliced full size sweet potatoes for leave them out all together)
2 Jars of Mojito sauce from Trader Joe's

1 Bottle of Rioja Spanish red wine

Directions:
Throw the chicken breasts and one jar of Mojito sauce in the Crock Pot. I start with frozen chicken and set the Pot to 6 hours. (If you are using sweet potatoes
Right before dinner cook the black beans on the stove - if you want to be really healthy do not use oil. On low they cook up nicely in about 15-20 minutes. Stir occasionally or set to simmer if you have a simmer option on your stove. There is no need to mash them and be sure and NOT drain the juice especially if you are not using oil. Dry beans are not tasty.

10 minutes before you are about to eat add half (or more if you'd like) of the second jar of sauce to the Crock Pot. The old sauce will become kind of watery after cooking all day so the second round of sauce will thicken it.

Slice the mango and bananas.

Place a chicken breast in a low soup bowl, pour the Mojito sauce over the top, scoop some beans (and sweet potatoes) on the side. Arrange mango and banana slices.

Bon Appetit!