French Fire

 Winter and French food tend to go together. There are plenty of rich dishes that will keep you warm when the temps drop. They are tasty and flavorful, full of protein and taste. The will warm you from head to toe - de la tete aux pieds.

If you want instant French food , then head to Lidl I love their potato gratins which are miniature pies full of cream and potatoes.

These are perfect , good on their own or with squash as I made them for a kind of Franco-American dinner.

This is a nice vegetarian option however if you want true French fire serve then with a hearty cassoulet. This is a mix of various meats and beans originating in the south of France, namely Toulouse. It can be made in a slow cooker. You can add fowl such as chicken or duck along with slabs of bacon and sausages. Use two kinds of pork for a flavorful dish, There beans too , namely both  cannellini and navy along with onions carrots and celery. Garlic is a must along with parsley and cloves. Another hot dish is pot au feu. Thisis a two part meal, with the broth cooked first and then the meats. it does take five hours on the whole, but a perfect dish to make on a snowy day. You can use beef shanks along with vegetables. It's served with a sauce of mustard and sour cream.

A wintry night in means good French food .it should be hot and satisfying. Make either pot au feu or cassoulet for a tasty dinner.

The Savory Side Of Apples

There will be apple recipes galore now that it's autumn. This luscious fruit can be used in sweet dishes  and desserts, but try something different. Apples can be a great savory dish as well.

The Germans have long used apples in savory dishes, mostly pork ones. One of the most flavorful and favorites is pork with apple laced sauerkraut. The shredded cabbage is mixed and cooked with  sliced apple, brown sugar and caraway seeds. The best kind for this is Braeburn or Red Delicious but you could use a Granny Smith for some zing. Ladle this over the chops and bake for about forty-five minutes until the meat is no longer pink inside. You can also stuff pork chops with the fruit as well.Mix the Granny Smith slices with pecans and mustard along with coarsely crushed Ritz crackers. You can add raisins too, if you' like. The chops should be split open and then stuffed. It only takes thirty minutes to cook at 145 degrees F.Surprisingly chicken and duck can also be stuffed with apples.Use the small Cortland apples shredded and blended with breadcrumbs, butter and corn flour. You can also try the apples with celery and raisins. It doesn't matter if you keep the peel on or not. Apple stuffed duck is another treat. Combine Macintosh apples with ginger along with maple syrup and onions for a zingy stuffing that goes well with the mellow meat.

Apples can also star in sides too. Golden Delicious ones can be used in a tasty slaw along with red cabbage Dijon mustard and caraway seeds, Apple cider vinegar and olive oil are the base for the dressing. Combine two different kinds of apple such as the sweet Red Delicious and the tart Granny Smith for a tangy side salad. Another idea is relish, a perfect side for roasted ham. It's combining four tart apples with apricots with sugar and vinegar,Orange peel and almonds are also thrown in for color and crunch.Even mashed potatoes can be zinged up with a sliced  Macintosh Empire or, Spartan  Shallots and butter are added so that the dish doesn't turn too dessert-ish. This would be a great side with any pork loin or roast ham. Apples can also be combined with mashed turnips too. For a fun holiday side tries mashed sweet potatoes with  apples. Cinnamon and nutmeg give it a warm, spicy flavor. This is the perfect accompaniment for any Thanksgiving or Christmas turkey instead of the usual marshmallow laden yam dish.For a smoother texture try applesauce instead.Applesauce can also be made savory by the addition of thyme garlic and cider.

Apples are just as good in savory dishes as they are in sweet. Use them as stuffing or in a slaw. Combine them with cabbage or apples. They make for a delicious ingredient in any main meal.