Fall and French Comfort Food

In Columbus, Ohio it’s sunny, hot and definitely doesn’t feel like Fall. Still, once the calendar turns the page to September, my thoughts turn to Autumn cooking. For my EatWith offerings, that means Parisian bistro fare. I also particularly love the cuisine of Normandy in the Fall. I just added a Normandy offering featuring apples, Calvados (apple brandy), Camembert and, of course, cider. I hope you’ll check it out! You can read a Columbus CityScene article about my EatWith offering here.
Bon Appetit!
TessIMG_0972.JPG

French Pickled Garlic

When pickled, garlic retains all the flavor of fresh garlic without the “bite” or oder. This is because the acid in vinegar breaks down the the oder-causing components in garlic. Pickled Garlic has long been a part of French cuisine and is often served as an appetizer. It’s particularly popular in Normandy. I prepared a  batch last night in preparation for my EatWith “Dinner In Normandy” offering which will go live in mid-September. You can find the recipe for French Pickled Garlic here. 

I’m leaving for a month in France tomorrow and will begin my stay with a week and a half at Casa Belle. Gilles, who is both host and chef, has kindly invited me to observe him in the kitchen. Such a treat! Since Pickled Garlic needs to brine for four to five weeks, it will be ready to enjoy when I return in a month….and enjoy it I shall!

Bon appétit!

Tess