This is a picture of the Dentelles de Montmirail. I particularly enjoy “wiking.” Not a walk, not a hike. And not to be confused with what my friend Felecia calls “wogging.” There happens to be a great wike right up there in the Dentelles. Probably a few – but we’ve only done one. It is an easy twenty minute drive and not far from the town of Gigondas, where there just happens to be a robust wine shop with all their bottles open for tasting.
Unfortunately, on Thanksgiving, I sustained the worst case of a stubbed toe I have ever suffered. Ya know, the kind where you hear the crack. The bruising indicated at least a broken toe if not a foot bone. To the doctor I will not go. Thus my walking ability has been terribly limited. Having lived in Seattle, it is imperative now to enjoy just about every moment of sun, so last week we visited our secret picnic table.
It’s a quick walk from a small hilly road and is isolated. I can’t remember how Jon found it. It makes for a perfect place to enjoy some local wine and egg salad sandwiches.
After a quick much more boring walk on my sore foot (whoa is me), I tried my hand at cuisses de pintade (guinea hen legs). Who doesn’t love a sticker on their poultry? Label rouge indicates quality as well as humane and sustainable practices. The beef in France is, generally, terrible but the poultry is always a good choice: chicken, guinea hen, cornish hen, turkey, quail, duck, little duck. Watch this to see a bizarre way to eat a bird: you know you want to.
The other thing that is cool here is that you can buy 1/2 a cabbage or a slice of squash – which is perfect when cooking for a duo.
I used this recipe for inspiration but changed quite a few things.
First things up – gotta saute those legs and get them nice and brown. Then into the oven.
In the meantime, we braised some cabbage for a side dish.
And then this morning we had pancakes with apple and pear compote.
This is a picture of a happy husband. I certainly won’t tell you what I told him to think of to get him to smile like that. Sweater courtesy of highway rest stop shop 😉
We are planning a trip to Burgundy in a few weeks – so if you have any tips give me a shout!
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 tablespoon sugar, optional
- 2 eggs
- 1 ½ to 2 cups milk
- 2 tablespoons melted and cooled butter (optional), plus unmelted butter for cooking, or use neutral oil
- Heat a griddle or large skillet over medium-low heat. In a bowl, mix together dry ingredients. Beat eggs into 1 1/2 cups milk, then stir in 2 tablespoons melted cooled butter, if using it. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don’t worry about a few lumps. If batter seems thick, add a little more milk.
- Place a teaspoon or 2 of butter or oil on griddle or skillet. When butter foam subsides or oil shimmers, ladle batter onto griddle or skillet, making pancakes of any size you like. Adjust heat as necessary; usually, first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes.
- Cook until second side is lightly browned. Serve, or hold on an ovenproof plate in a 200-degree oven for up to 15 minutes.