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ISSUE 15
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This week, a "poelée" - pan-sauteed, a special recipe to improvise a refined dinner…
All the "fresh" ingredients can be frozen…

Cécile

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SUGGESTION OF THE WEEK : POELEE DE PETONCLES A LA CRÈME
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Pan Sautéed Variegated Scallops with Cream

600 gr [1.3 lbs] variegated scallops / 200 gr [7 oz] rice (thai type) / 200 gr [7 oz] green asparagus /
150 gr [5 oz] shell beans / 40 gr [1.5 oz] butter / 15 cl [5 fl oz] single cream / salt & pepper.

- Cut the end of the asparagus and cook them in salted boiling water for 10 minutes.
Add the shell beans and cook for another 3 minutes. Strain and reserve.

- Boil 45 cl [15 fl oz] salted water and cook the rice in it for about 10 minutes turning from time to time.
Let half of the butter melt in it and season with salt & pepper.

- In a frying pan, melt half of the butter and fry the scallops for 2 to 3 minutes in it. Reserve in a plate.

- Pour the cream in the pan, salt & pepper. Let thicken for 2 minutes, then add the beans, asparagus
cut in large strips, then the scallops. Let reheat for a minute.

- Prepare the individual plates : display rice in the centre, cover with the pan-sautéed and top
with a few pinches of fresh chopped mint if you have any.

Serve right away.

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600 gr de noix de pétoncles / 200 gr de riz thaï / 200 gr d'asperges vertes / 150 gr de fèves / 40 gr de beurre /
15 cl de crème liquide / sel & poivre.

- Couper le bout des asperges et les cuire dans de l'eau bouillante salée pendant 10 minutes.
Ajouter les fèves laisser bouillir encore 3 minutes puis égoutter et réserver.

- Faire bouillir 45 cl d'eau salée et cuire le riz durant 10 minutes en remuant de temps en temps.
Y faire fondre la moitié du beurre puis assaisonner de sel et de poivre.

- Dans une poêle anti-adhésive, faire fondre l'autre moitié du beurre et faire revenir les noix de
pétoncle durant 2 à 3 minutes. Réserver dans un plat.

- Dans cette même poêle, verser la crème et laisser épaissir 2 minutes, puis ajouter les fèves et les asperges coupées en tronçons, puis les pétoncles. Laisser réchauffer 1 minute.

- Préparer les assiettes individuelles : placer le riz au centre, puis verser la poêlée et parsemer
de menthe fraîche ciselée si vous en avez.

Servir immédiatement.

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WINE OF THE WEEK : VIOGNIER 2002
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Viognier 2002 - Ile La Forge

Dear wine lover,

The Domaines Paul Mas consist of several vineyard totaling 60 hectares. Among them,
the Ile la Forge covers 10 Hectares of Viognier. At harvesting time every grape is destemed.
There a little bit of aging in new oak barrel (20%) but most of it age in stainless steel.
This Viognier has a bright gold yellow color with straw yellow tints. It is a very elegant wine with a quintessence of dry fruits, peach and floral (violet) aromas with a hint of Acacia honey notes.
It is rich, fresh and mellow with a very long persistence finishing on toasted notes. Serve it cool with preferably seafood and fish dishes, white meats, blue cheeses.
This Viognier will be fruity in its first five years then the aromas will mature beautifully as it has a very good aging potential.

"A votre sante"

This article was written by Michel Boucher, owner of the French Wine Club.
Discover unique French wines from independant growers. The French Wine Club features
wines from all regions of France. Send a wine gift to your friend or your business acquaintance, visit

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QUESTION OF THE WEEK : IMPROVISED TART
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TARTE IMPROVISEE

Let me give you an example of what cooking should be…
My young son wanted to cook with me this week-end so we decided to prepare a tart.
I had a puff pastry in my fridge but I did not have much fresh fruit :

I had 2 apples - 2 pears - 1 banana….

We washed and peeled the apples, cut them in big cubes, cooked them in the microwave for a few minutes ; meanwhile sliced the banana and pears.
Then we laid the pastry in the tin, displayed all banana slices on it (nice games !), spread with the melted apples then displayed nicely the thin pear slices…

It cooked in oven for 30 minutes !

So, never be dependant on a list of ingredients if you'd like to prepare something !

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CONTACT ME
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Send me your questions and comments about French cuisine or suggest your French recipe :
info@frenchfoodandcook.com

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