Our popcorn secret

Tastes best with a high marshmallow : popcorn ratio, as shown!

Although not a traditional Lyonnais treat, this is our current favorite late night snack. Pop one bag of microwave popcorn and remove the 'old maids.' In a small saucepan melt 1 T butter, 1/4 c brown sugar, and 2-3 handfuls of marshmallows. Once completely melted and smooth, mix in 1 t vanilla. Pour the mixture of salted popcorn and stir well. Dig in!

French onion soup from Lyon

Melt 1 T. butter in a heavy skillet. Add 2 onions, finely chopped, and cook for ten minutes over low heat. Add 8 c. chicken stock and bring to gentle boil. Let simmer for 10 minutes. Slice 1 day old baguette (French bread) into thick rounds and place on cookie sheet. Toast until crisp and golden on edges. Place a layer of baguette slices in an overnproof tureen. Sprinkle with grated Gruyère (Swiss) cheese. Alternate layers, ending with cheese. Ladle the soup over the bread and cheese. Place in lowest part of oven and cook for 30 minutes at 350°. In a small bowl, whisk 1 egg, 1/4 c. port, and black pepper. When toping in tureen begins to brown, remove from the oven. Using a ladle, gently push aside the crust and remove a cup or so of soup. Pour the soup into the egg mixture slowly, stirring constantly. Pour the egg mixture back into the tureen under the crust. Bake another 10-15 minutes, then serve immediately.

Jonathan's stir-fry

Jonathan stirring the stir-fry and frying the fried-rice

This week we decided that we were craving food from "home"...so instead of our usual French fare, we made Asian stir-fry! No recipe included since most of you have access to amazing take-out options. Go enjoy them!


Stir-fry on Sunday

Pork medallions with prunes

A simplified version of a traditional recipe.


Filet de porc aux pruneaux

Trim and reserve the fat from 1 lb of pork medallions, sliced 1/2 inch thick. Sauté the medallions in butter for 3 to 5 minutes, or until golden. Remove from pan and keep warm. Cook the pork fat for about 5 minutes in the butter, then remove it. Add 1 chopped onion, 1 grated carrot, fresh thym, and a bay leaf. Let the onions cook slowly until translucent. Spoon off excess oil. Add 1 cup dry white wine and let simmer until almost evaporated. Add 1 cup beef bouillon and let simmer 30 minutes. Add 1 cup heavy cream and 1 cup pitted prunes. Simmer 15 minutes or until sauce thickens. Taste and sseason as desired. Place pork medallions in cream sauce and heat 2 to 3 minutes. Serve immediately.

This recipe is translated from

Le Cordon Bleu: Régions de France

Cider chicken in mushrooms

The traditional name of this dish is Poulet Vallee d'Auge, named after a valley in Normandy which is known for its cider, cream, apples, and calvados.


Poulet au cidre avec sauce champignons

Saute 5-6 pieces of chicken in 2 T butter, salt, and pepper until golden brown on all sides. Remove the chicken and place it in a saucepan, saving the butter mixture. Sprinkle the chicken with calvados (apple brandy) and flambe it. Add 2 chopped shallots and cook on low heat until transparent, but not golden. Pour 2 cups of apple cider over the chicken. Cover and cook for 15 minutes.
Saute 1 cup sliced, fresh mushrooms in the remaining butter for 4 minutes. Add the mushrroms and juice to the chicken and also 1 cup of sour cream. Cook for 5 minutes, then remove the chicken.
Continue cooking the sauce until it thickens to coat a spoon. Salt/pepper as needed. Return chicken to the sauce and heat for 2 minutes.
Peel, core, and thinly slice 2 Golden apples. Cook them gently with a little butter. Serve the chicken and sauce over wild rice and garnish with apples and fresh parsley.

This recipe is translated from

Le Cordon Bleu: Régions de France