VOLUME 1, ISSUE 2 Page 1

HOMAGE TO A BIG CHEESE IN BRIE BY MERIL MARKLEY

WehavefondrecollecͲ Ɵonsofaseriesonthe TravelChannelfrom manyyearsagocalled “TheFlavorsofFrance” Initthehosttraveledto aregion,visitedthe sights,andĮlmedreͲ nownedlocalchefsas theypreparedsignature dishesintheirrestaurant kitchens. Episode37focusedon Parisandtheregionto theeast,featuringadish calledpoulardeaucidre etmoutarde(chicken withciderandmustard). Welovedtheseries,esͲ peciallythisepisodeas wecouldalmostsmell thechickenbrowning restaurantlistedona nown),aboutanhour’s onthemenuthatdaysowe andtheessenceofleeks, Frenchwebsiteandsent drivefromParis. optedforastarterofrisde carrotsandonionsina aninquiry.ChefChrisͲ veauorvealsweetbreadsina sauceofcider,mustard Despitebeingonthe ƟanBertonwroteback lightpuīpastryandamain andcreamwaŌingfrom edgeoftownandsurͲ andconĮrmedthathe courseofwildduckbreast theskillet.Myhusband, roundedbyfarmland,La hadmadethepoularde, (colvertsauvageon)stuīed Michael(chefatour Chaum’YerreswasanyͲ andhewasdelighted withfoiegrasandpreparedat house),wasabletofashͲ thingbutarusƟchideaͲ thatanyoneinAmerica thetableinaŇamingĮnale. ionaversionthathas wayandinsteadoīered hadseentheshow, Toaccompanyourmeal, becomeabeloveddish anelegantdiningroom muchlessremembered Michelchosea2006Pernand forfriendsandfamily. decoratedinshadesof hissignaturedish.He VergelessfromtheBurgundy So,inanƟcipaƟonofa pinkandrose.At sƟllownedLaChaum’ RegionnearBeaune,adeep recentbusinesstripto lunchƟmeitwasfull–a Yerres andwouldwelͲ purplishͲredwinewithenough France,wedecidedto familycelebraƟnga comeusforlunchthe heŌtostanduptotherobust tryandtrackdownthe birthday,businessmen followingFriday. Ňavorsofaduckwhohaslived restaurantandsay ontheirwaytoa inthewild. thanks,inperson,toour Onadampandchilly meeƟng,andnumerous herothechef. Decembermorning,we “regulars”choosingfrom ToĮnishitalloī,MicheloptͲ setoutwithourFrench amenufeaturinglocally edforcrèmebrûlée,amasterͲ Owingtothewondersof friends,BrigiƩeand grownitemsandanexͲ piecereŇecƟnghowlocal theinternetandsome Michel,forthetownof tensivewinelist. dairyproductshavedisƟncƟve cyberspacedetecƟve ChaumesͲenͲBrie(the Ňavorsdependingonwhatthe work,Ifoundahoteland Therewasnopoularde regionofcheesereͲ

M. Markley Antiques -- www.mmarkley.com VOLUME 1, ISSUE 2 Page 2

HOMAGE TO A BIG CHEESE IN BRIE (CONTINUED)

cowseat,whileMichaelhadproĮterollesinachocoͲ PoulardeauCidreet FrychickeninduckfatunƟl latesaucesointenseandfragrantweallhadtohave Moutarde lightly browned(about15Ͳ20 ataste. TakenfromTheFlavors minutes), turningasnecesͲ ofFrance sary. Removefrompan. onTheTravelChannel Sautecarrots,leeksand onͲ ionsintheduckfatandchickͲ 8chickenthighs* en juices(5Ͳ10minutes).Put 1onion,chopped chicken backinpanwiththe vegetables. 3leeks,slicedin¼inch rings Addciderandpepperand bringtoasimmer;coverand 1bunchorganiccarrots, conƟnue cookingfor45Ͳ60 slicedin ¼  inchrings minutes,turning thechicken 1boƩlehardcider atleastonce. RemovechickͲ enandvegetables,separateͲ Dijonmustard Whippingcream Michel,Michael,andMerilwithChefChrisƟanBerton Duckfat  Pepper AŌerthemeal,ChefBertonstoppedbyourtableto chatandtotellusabouthisdaughterwholivesinLos Angeles.WehopehecanstopinHoustononhisway *Originalrecipecallsforachicken cutintoparts,butwe tovisithersowecanintroducehimto“TheFlavors thinkthighsworkbest,andweleavetheskin onthroughͲ ofTexas”andthewondersofTexaswines. outthecookingprocess  LaChaume’Yerres 1,avenuedelaLibéraƟon 77390ChaumesenBrie hƩp://www.chaumyerres.fr   NextƟme–aroadtripthroughSouthernFrancein searchofaCount’selusiveelixir.

    

M. Markley Antiques -- www.mmarkley.com