S.E.E.K: More Than Just Romance

by: Katrina Dovey

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!

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.

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.