I write about community and cooking here, sometimes trying to combine the two, whether it’s cookie swaps or sharing food with family and friends. There’s another aspect of community that plays into the food writing I do here and that’s the online community built by French Fridays participants. A number of us are participating in a holiday card exchange organized by Alice of A Mama, Baby and Shar-Pei in the Kitchen. It’s been just over two years and 100 recipes since French Fridays began and this card exchange seems like the perfect way to express appreciation to at least some of the people that make our community so worthwhile. It’s been a privilege to get to know these folks a little and to communicate through our blogs and the comments we exchange. Thanks, Alice for organizing the card exchange – I’ve received a few already and they’re lovely.
It’s also good for me to cook something new every week (well, mostly every week) and to compare my results and variations with the rest of the group. I think I’ve become a better and more inventive cook over the course of this project. Speaking of inventive, I played a little bit with this week’s recipe. I added ground herbs to the (gluten-free) dredging mixture, I substituted two-percent milk for the cream, chicken thighs for the breasts and I skipped the alcohol altogether. (I didn’t read the recipe until this afternoon, I’m out of my all-purpose Cognac, and I wasn’t about to brave the lines at the liquor store on a December Friday evening.) Oh, and I added garlic, because I couldn’t help it.
It turned out really well, though I can see that adding Calvados, brandy, or Cognac would make it even more flavourful. We had some tonight on its own and we’ll finish it tomorrow, perhaps with spinach or broccoli as Dorie suggests.
Tonight, I’d also like to let our American Doristas know that I’m thinking of them.
You can find many other blogged descriptions of this week’s FFWD recipe here: Chicken, Apples, and Cream à la Normande