/ck/ - Food & Cooking

This is my entry for the regional cooking segment. I was bestowed with French cuisine as my challenge. I chose a simple chicken dish that I developed for this contest, my take on a well know French carrot dish, and an amazing artichoke au gratin. My household was not enthusiastic with the prospect of having to eat a French meal. So I was doubly challenged in that I had to create something delicious that met the retirements of this part of the competition that they would actually eat. I would say I succeeded, they would say they didn't know what I served them was my French entry and they LOVED it. (Please see the proceeding posts for the recipe verticals)

I created a recipe comprised of roasted chicken pieces that were similar to the whole roasted chickens (Poulet Cuit) I enjoyed at the boulangeries while visiting Aix en Provence as a child. The carrots are my take on “Carottes Vichy”,updated with pink grapfruit perrier instead of the traditional Vichy water and a bit of fresh dill. The artichoke au gratin was, by far, the best part of this whole meal. It is comprised of cooked artichoke heart bottoms that have been stuffed with a paste made of Gruyere cheese and sauteed Portabella mushrooms.
I hope you guys try this out and enjoy it as much as we did. It was SO delicious.