Patates au Vin - a la Julia Child

Monday, March 12, 2018

It's no secret I'm kind of a Francophile.  I love French style, French food, and French fashion (hello Mademoiselle Chanel!). I, however, do not speak a lick of French except ballet terms and food terms, and even then my accent is questionable at best.  Anyway....
I watched "Julie & Julia" a couple months ago, and I'm obsessed with Amy Adams and this movie gave me the inspiration I needed at the time to keep blogging AND keep cooking.  Sometimes it's hard to keep going when you see so many others blogging and it's easy to feel like no one is out there reading your stuff.  But I just kind of realized I didn't care, and that I like doing this and I like sharing my food.  I'm rambling again... So I watched that movie and it inspired me to adapt more French recipes to being vegan friendly.  And you know what? I'm always surprised at how easy it is.  This recipe is hearty and filling without being heavy.  It's also super easy and tastes really fancy, which is kind of what I always strive for.

**Oddly enough, I was inspired to make this specific dish because of another Amy Adams movie, "Leap Year," that takes place in Ireland, not France. It's a charming flick, give it a go.
So here you go, bon appetit!

2 potatoes, peeled and rough cut into wedges
1 carrot, peeled and rough cut into wedges
1 onion, roughly chopped
oz. crimini mushrooms, quartered
a handful of fresh thyme
2 or 3 cloves garlic, roughly chopped (I like garlic, so I used 3)
3/4 cup merlot
1 1/2 cup vegetable broth (you can use my recipe, here!)
1 tbsp all purpose flour (for potatoes)
1 tsp all purpose flour
2 tbsp olive oil
1 tsp paprika

Heat your olive oil in a large pan, and season your potato wedges with salt, pepper, and paprika.  Roll em around in the flour.  Drop those suckers into the oil and fry em up (lightly). Use tongs to remove and set aside on a paper towel-lined plate.  In the same pan, add in garlic and onions, then carrots and mushrooms.  Allow the veggies to cook so the flavors mingle and they get a little tender, then add in the thyme and a pinch of salt.  Sprinkle in the rest of the flour and stir so that everything is well coated, then add in the wine and broth and the potatoes you removed earlier.  The sauce should thicken up. Cover and simmer. Once the vegetables have cooked through, plate and serve.  Tastes great with a french baguette and garnished with thyme.  You can also serve over noodles or rice.

Et Voila!

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