I’ve been in France for a little over a week and have already used more butter than in the last month combined…and I’m trying to cook light! The cuisine of Central France is really what makes french food famous. Encompassing the Burgundy region, this week’s domain includes Dijon (of the mustard) and Lyon (of the sausage). Every recipe I found had lots red wine, butter, cheese, cream….the good stuff that I usually avoid. My challenge this week is to try and capture some of these flavors without all the heft. Challenge accepted.
Hens Grilles a la Diable (Hens Broiled with Mustard, Herbs and Bread Crumbs)