Food and Travel are two of the things I love the most; and
my aim to share with you all is a taste of these two in just a few paragraphs.
Every blog will be a new experience in a different place. Today, we are
traveling to… France!
Even if a very devastating event just happened there a few
weeks ago, France is still able to stand strong as one country. The beauty of
this country is beyond words and being able to have a small taste of it would
be an amazing experience.
Food- as it is in a lot of places- is a big part of French
history and of course, its traditions. France has a lot of restaurants and
cafes that are known to be some of the best in the world.
A great thing about France is that it possesses the same
things it did from a century ago- From the Louvre that was established in 1792
and is already 223 years old, to the
Palace of Versailles which was opened in May 6, 1682 and is now 333
years old. France is a place full of history which is waiting to be discovered!
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| Photo credits: https://creative2curation.files.wordpress.com/2014/08/the-louvre-16.jpg |
A budget-friendly tip would be to stay in less
tourist-ridden areas. Instead of staying in Paris, try having a vacation in
Nice which is also a very beautiful vacation area in France and is in fact, one
of the cheapest cities in Europe (56 European cities by price: Europe
Backpacker Index for 2016, 2015). Something you could do in Nice is to visit
the Nice Carnival which is actually an upcoming event and is happening on Feb
13, 2016 - Feb 28, 2016. “Around a million people flock to the Nice carnival
each year. It runs a full fortnight in late February and is the biggest Mardi
Gras bash in the South of France — in fact, one of the biggest carnivals in the
world. Crowds line Nice’s famous coastal boulevard, the Promenade des Anglais,
to see the grand parade of colorful floats and fight for the early spring
blooms that fly through the air as part of the festival’s legendary 'battle of
flowers.' (Nice Carnival, 2015) Nice also has the most museums in France so you
could see a whole bunch of history right by your doorstep.
If you do decide to
visit Paris, you could rent a car and have a nice road trip! On the way you
could stop by places like Yonne. “The landscape of the Yonne is one of small
fields, vineyards, forests, and small scale agriculture on the undulating
landscape. There are numerous rivers and small lakes that enhance the landscape
and also provide opportunities for swimming, fishing and other activities.” (Yonne:
Tourism and Sightseeing) It is 932 km journey away from Paris which is a 9 hour
drive but it will all be worth it in the end after seeing all the beautiful
lights of the city, the architecture, food, and all the treasures waiting to be
found.
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| Photo credits: http://quartier-latin.education/index.php/about-france/parizh |
The recipe that I will be sharing with you today is a recipe
that my family has been making for years. It is one of my favorite dishes I’ve
ever made. The dish we are making today is the Cordon Bleu. 'Cordon Bleu' is a
French term, literally translated as 'blue ribbon' that originally referred to
an award for culinary excellence given to women cooks! The term can now apply
to any superior cook (yes, men too), and also to this dish (chicken, ham and
Swiss cheese slices, breaded and sautéed). This scrumptious version adds
paprika and a creamy white wine sauce worthy of its own blue ribbon.
Ingredients:
6 slices Swiss cheese
6 skinless, boneless chicken breast halves
6 slices ham
3 tbsp all-purpose flour
1 tsp paprika
6 tbsp butter
½ cup dry wine
1 tsp chicken bouillon granules
1 tbsp cornstarch
1 cup heavy whipping cream
Prep: 15 m
Cook: 45 m
Ready In: 1 h
Pound chicken breasts if they are too thick. Place a cheese
and ham slice on each breast within 1/2 inch of the edges. Fold the edges of
the chicken over the filling, and secure with toothpicks. Mix the flour and
paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet over medium-high heat,
and cook the chicken until browned on all sides. Add the wine and bouillon.
Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no
longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm
platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly
into the skillet. Cook, stirring until thickened, and pour over the chicken.
Serve warm.
Tip: Aluminum foil can be used to keep food moist, cook it
evenly, and make clean-up easier.
Thank you for sharing this adventure with me today! I’ll see
you next time on another adventure.
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