Whether you call it Bastille Day, La Fête Nationale, or Le quatorze juillet, our family calls it a time to bring out the french food!Guillotine

I started with a cocktail, a new one for me, and not necessarily from France:

The French 75:

The French 75

The French 75

1-1/2 oz gin or cognac (I used the beautifully herbaceous  St. George gin from Alameda, CA, San Francisco area)

1/2 oz simple syrup

1/2 oz lemon juice


Shake first 3 ingredients with ice, strain into martini glass, and top with champagne.  Yep, citrusy and bubbly.  I’ll have to try my next one with cognac!  So many days ’til Cocktail Friday!

Free Form Onion Tart

Free Form Onion Tart

Onion Tart:

I took the Free Form Onion Tart from HuffPost Taste http://www.huffingtonpost.com/2011/10/27/free-form-onion-tart_n_1058392.html?view=print&comm_ref=false

Only difference was I substituted herbs de provence for the thyme (my family is not a big lover of thyme).  Buttery crust and sweet, caramelized onions, oiu, merci!

As you can see, I switched to champagne, ahem, sparkling wine.

Salade Mixte:

Various greens

Salade Mixte

Salade Mixte

Roasted beets (roasted in oven for 40 minutes with olive oil, salt & pepper)

Goat Cheese, crumbled

Pine Nuts, toasted

Fresh Mushroom, sliced

Vinaigrette:  2 parts olive oil, 1 part lemon juice, 1/2 tsp. dijon mustard, salt & pepper, whisked together thoroughly.

Then our main entree, Coq au Vin, prepared Mom’s way and served over smashed red potatoes:

Coq au Vin

Coq au Vin

2 slices bacon

3 boneless chicken thighs

1/2 cup pearl onions

1 cup whole fresh mushrooms

1 cup dry red wine thickened with 2 T flour

Salt & pepper

Fry cut-up bacon in oven proof skillet until crisp; remove and reserve.  Brown chicken thighs in bacon fat, seasoning with salt & pepper.  Stir in pearl onions and mushrooms, browning for 1-2 minutes.  Add reserved bacon and red wine with flour, stir, cover, and place in 350 degree oven for 30-40 minutes.  Try not to drool while bacon and browned chicken with wine simmers in oven!

We devoured our lucious coq au vin with vin, a 2010 Famille Perrin Cotes du Rhone Reserve:  smooth and mellow.  Perfect foods for a revolution!


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