First stop, finding a crepe for Chris. We had a neighborhood crepe shop right by our hotel! It was fun to watch them make these "French burritos" and my, were they tasty. Here's our favorite Crepe Man:
|1st start with the thin pancake-like batter|
|Fill it up with your favorite fillings-|
Nutella (hazelnut butter & sugar) is popular here
|Make friends with the Crepe Man so he'll hook you |
up when you come back!
|Roasted Duck and French Green Bean Salad|
|Fresh quiche, salads, sweets, paninis- hard to resist!|
|We had beef fondue one night. It was a fun experience |
and forced to eat slowly!
But my favorite food experience was definitely the market we visited in Versailles before our picnic on the Grand Canal. Not only did they have fresh produce, but wine, cheese, meats, seafood, olives, tapanades and spreads, fresh flowers- and even a crepe stand.
As if we didn't get enough in France, I came home determined to make beef bourguignon, and found a delightful Slow Cooker recipe, which I adapted as below:
Slow Cooker Beef Bourguignon
3 Tablespoons Flour
2-3 lbs beef chuck, trimmed of fat, cut into 1 inch cubes
3 large carrots, peeled and sliced
1 medium onion, sliced
2 large potatoes, peeled and cut into 1 inch pieces
8oz fresh mushrooms, sliced
4-6 strips cooked bacon, cut into 1-2 inch pieces (I used 4 slices thick-cut)
1 14.5 ounce can beef broth
1 cup red wine
1 Tablespoon tomato paste
2 cloves garlic, minced
1-2 tsp dried thyme
1 bay leaf
1. Coat beef chunks in flour seasoned with salt and pepper. Sear beef in a skillet on stovetop in 1 Tbs canola or vegetable oil until browned on the outside but not cooked through. (The searing is optional, but I think it brings out a wonderful flavor!)
2. Place meat in slow cooker and add remaining ingredients
3. Cover, and cook on LOW for 8 hours, or until meat and potatoes are both tender. (Mine only took about 6-7 hrs)
*Note: my 5 quart crockpot was filled to the brim! Everything turned out fine, but I ended up adding a little more water so they vegetables would stew and not roast.
**Note: My chef friend informed me that 1 cup of wine isn't enough..I just followed the recipe, but feel free to add more!