This year we were excited to cook French food for French February.
We decided on a dinner menu that we thought would be a lovely. And while it was… it seemed like a few things went right and a few things didn’t. But I think that had to do with our skills (or lack thereof) vs. the actual recipes. What Julia Child had – we do not. But it was fun anyway! Here’s what we made:
Last year I made a special dinner for my Valentine. It was based on a Chicken Vol Au Vent recipe that Champagne Bakery
in Del Mar served, before they Americanized their menu. Because I made up my version, I was wise enough to write down what I did, and here it is for you to also try!
Chicken Vol Au Vent
Valentine's Day 2010
extra virgin olive oil
Sauté cremini mushrooms in olive oil, white wine, and unsalted butter. Add leeks and continue sautéing. Then add garlic and sauté for 1-2 minutes before adding spinach. Then add small amount of milk and sour cream, salt and pepper to taste. Cook chicken separate and add at the end.
Cut pastry into circle for bottom and cut another for top. Cut a smaller circle or other shape in the middle of the top pastry (in my case, I used a heart-shaped cookie cutter that my Grandma Barb gave me). Poke holes in the middle of the bottom pastry, and stack top on bottom with egg white in between. If desired, you can add another layer of pastry between the bottom and the top (with a section cut out) to add a more depth and bowl-like shape. Bake pastry according to instructions (don’t forget to also bake the special shape if you made one!) then add the chicken filling just before serving with the pastry shape on top. Voilà!