Your Oscar Party Lush Or Simple

 The Oscars are this Sunday, March 27th and it's time to celebrate. Will you have a lavish Hollywood type of do or one that without all the drama? Will  it be a party for many or for one and two? either way , you can have a fun night ,full of delicious foods.

Even though prices have gone up, you can still have create a lush spread. Just cut down on the variety. You can have shrimp or lobster but not both. Pick the one you know your guests will enjoy more. Another fun bite are steak sliders.This is just cutting up grilled steak and  placing the cutlets on toasted brioches.What about sides. Stuffed artichokes would be a nice idea or asparagus drizzled with lemon butter.A fun idea for a cold dinner is the classic charcuterie platter.Have boule, those crusty rounds of bread instead of the usual baguettes.Also have a variety of crackers or savory shortbread.This is an easy bake with omitting the sugar in the recipe.Cheese and herbs are added in instead.As for the meat, think prosciutto, thinly sliced ham and dried salame.,You can also include black and green olives along with cornichons. Cheeses can be a richy runny Brie or a tasty Gruyere. Cheddar slices also work here as well.Have wine and champagne for drinks along with mock tails for those who don't drink.

What about when it's just you and another film buff? Think small but tasty.Homemade French bread pizzas are always a fun treat.It is also an easy make.Just split a baguette, hollow out the loaf and add olive oil, sauce and mozzarella cheese.Top with whatever you want. Try veggies like broccoli and peppers or meats like pepperoni, ham or even bacon. You can even do this with bagels or English muffins too.Homemade chili over cornbread is another fun dinner and best of all you can have the leftovers through the week.Another idea is air fryer chicken wings or nuggets. Serve these with ramekins of different sauces like honey mustard and barbecue.Keep in mind that you can also do this with batter dipped cauliflower too.Use your air fryer or toaster oven for making kale chips too.Of course popcorn would also be good too. Think about one popped in olive oil and sprinkled with dried rosemary.Cheddar corn is a tasty treat too. Finely grate a good ,solid cheddar over the cooked popcorn. Add bacon for a kind of a loaded snack. What to drink?Go with what you want. Beer, cider or even an ice cream soda woeks.

Celebrate lavishly or comfortablIty.It s the Oscars . Enjoy them with a good bite.

A,

Le Bouchon A Hidden Gem Along The Hudson

 Cold Spring New York is one of those idyllic towns with beautiful views of the Hudson River and a thriving riverfront town. It's quaint and picturesque, being only an hour north of New York City.There are some good restaurants there including Le Bouchon,a phenomenal Alsatian French bistro with a lovely outdoor garden.

The quaintness alone can draw anyone into this eatery that even has spaetzles, baked into a chic mac and cheese and a dish of duck confit. The restaurant is located at 76 Main Street,at the corner of Main and Fair Streets. It's on the first floor of  a charming early 19th Century building with a cheery red interior and ample back garden complete with a fountain and brick patio.

Despite its' meagerness , the menu has a wide range of different Alsatian  and American inspired dishes along with craft beers and wines.

I started with their Alsatian onion soup which had a good amount of Gruyere cheese and flavorful onion broth. The onions were plentiful and melt in your mouth tender.

I had to have the charcuterie plate which was a generous mix of mortadella ,prosciutto, salame and an in house pate. This last was interesting. It kind of had a beefy liverwurst quality to it (I didn't ask what it was made from, however). There was also a generous helping of cornichons, those cute but tart little pickles and a small cup of mustard..

Of course I had to have dessert,knowing that French restaurants  always have the best choices. I chose their flaky apple tart with vanilla ice cream.

This was a wonderful confection of sliced apples baked in a choux pastry and served with different berries and vanilla ice cream. The apples and ice cream were perfect together (I suspect that Le Bouchon makes the ice cream ) and the pastry was just buttery and tender. C'est parfait, especially with the accompanying blueberries and blackberries.

Le Bouchon is worth the trip alone to beautiful, picturesque Cold Spring, New York. It is a quaint eatery serving Alsatian food with an American twist. Head up there this fall for a lovely dinner , reminiscent of Northeastern France.

Recettes D'Hiver

France in the winter can be a glorious season. Yes, there are endless ski days in the French Alps and Pyrenees Paris sparkles under a crust of snow while the north and western coasts provide a certain gray moodiness. Even the French Riviera gets a bit nippy but still perfect for a walk along the water. It's also a perfect time for hearty French dishes, full of  wine and rich ingredients. You don't have to visit France for them. They can easily be made in your kitchen.

One of the most famous winter dishes is onion soup. This is a lush blend of caramelized onions thyme sprigs, beef stock and dry white wine.It's usually served in piping hot crocks. Thick slices of baguette topped with a blend of shredded Swiss and Gruyere cheeses. The onions are cooked first with garlic until a creamy brown and then beef broth and the wine are added. It's then ladled into individual pots and topped with the bread and cheese. Another hearty and flavorful one is cassoulet. This layered dish has duck legs cooked with cannellini or tarbais beans - which are preferred along with pancetta A pork ragu is added to the stew This is a mix of boneless pork shoulder - Boston butt- along with carrots and crushed tomatoes. Chicken broth and a variety of spices from thyme to bay leaves round out the recipe. More pork sausage,usually Toulouse, made with duck , ground black pepper and pork top it off along  garlic sausage and breadcrumbs . Keep in mind this is a labor intensive dish with the duck confit being made the day before.If you don;'t have the time , the duck legs can be confitted even three weeks before.Then the day of it's cooking the beans and ragu, and then browning the bread crumbs. The whole stew is then baked for half an hour .

For something a bit easier, think raclette. This is a popular ski resort dish  that originated in Switzerland.  Raceltte cheese is used for the dish but if you can't find it then Gruyere or Swiss also works. You can even use cheddar too! Usually a special machine is used to melt the cheese however putting it in a skillet in your broiler also does the trick.It's served with peeled boiled potatoes  along with pickled cornichons and gherkins for some tang.Also have cured meats like ham, prosciutto and slalami. The cheese is melted and then scraped over the pickled veggies and meats. It's a fun, communal dinner, perfect for a Saturday or Sunday night supper.One of the most famous winter dishes is the famed bouef bourguignon. Julia Child had the best recipe for it. This is a combination of cubed lean beef cooked with beef stock, tomato paste and red wine.Thyme, bay leaf and garlic flavor it while two tablespoons of flour thicken it.Ms Child also added braised  pearl onions - an easy make - and  butter sauteed mushrooms to it for more taste. It's the perfect dish for company but also for a Sunday dinner as well. Add hot crusty baguettes with butter and a crisp green salad as sides.

France is  beautiful in the winter. However you don't have to travel there to get tasty and hearty French winter fare. It can be made dans votre cuisine in your kitchen