The second country we’re visiting is France. What do they eat in France for Christmas? One thing that is pretty prevalent is the seafood course – and that usually means scallops!

Christmas Food Traditions in France

Christmas dinner is eaten either late on Christmas Eve, or at lunch time on Christmas day.

It often starts with appetizers and champagne. Foie gras is one popular appetizer, but very much for the wealthy.

The next course would be seafood and more champagne. Chilled oysters find their way on most tables, as do the plentiful scallops. Smoked salmon and chilled prawns are also popular.

The main course is often capon or turkey. Wild game, like pheasant or wild boar are also main course options. And champagne – champagne with every course!

The main course is followed by a cheese platter and green salad.

Finally, dessert. It wouldn’t be France without dessert!! The dessert most often served is one we’re familiar with – Bûche de Noël, the chocolate yule log! Along with the log, there would be chocolate truffles. And more champagne –

Today we celebrate the scallops. They are a spendy option, but there is nothing so delicious as the sweetness of a sea scallop.

Making the Coquilles St. Jacques

There are steps to making this dish, but it really is simple. The scallops will be cooked very last, but they do need some time to sit on paper towels to remove as much water as possible. The plan is to sear the scallops, not steam or boil them. If they aren’t completely dry, the water will in them will release in the pan and they won’t sear.

Lay the scallops on paper towels or coffee filters and let them sit about 15 minutes. Flip them over and place them on new, dry towels. Let them sit another 15 minutes.

Lay the gratin dishes on a cookie sheet and place them in the oven. Preheat the oven to 400 degrees.

Make the topping first. Place the bread, parsley, grated gruyère and 2 tablespoons of olive oil in a food processor.

Process until everything is crumbly and incorporated together. Set aside.

Next, the sauce. Keep in mind the sauce will seem a little watery, but it’s going to soak up some of the topping and will get thick and delicious in the end.

Melt 1/4 cup of the butter in a medium saucepan.

Stir in the shallot, mushrooms and garlic. Gently cook until the mushrooms are soft and golden, and the shallot is translucent.

Stir in the wine and continue to stir until everything starts to thicken.

Remove from the pan and set it aside.

Now melt the remaining butter in the pan.

Stir in the flour and cook gently until it’s a golden brown and getting thick.

Using a whisk, stir in the clam juice and the cream. Keep whisking until it while you add the oregano. Whisk until it starts to thicken a little.

Now stir in the shallot mixture and cook on low until the sauce has thickened. Again, it is supposed to be a loose sauce. Set it aside.

The scallops. Place a heavy skillet on the stove and heat it on high. When the skillet is hot, carefully add the remaining olive oil.

When it is hot – like 350 to 400 degrees hot – gently lay the scallops into the oil. Sear them for about 1 to 2 minutes, then turn them and sear the other side. They need to have a beautiful, brown crust.

Now to assemble.

Take the gratin dishes out of the oven and turn the oven to broil.

Place 5 scallops in each dish.

Top them with 1/2 of the sauce, then 1/2 of the topping.

Broil them for 2 to 3 minutes, or until the top is bubbling and brown.

Let them cool just a little, then serve them.

© Copyright 2023 The Lazy Gastronome

 

Joyeux Noël – Merry Christmas

Leave me a comment – I’d love to hear your thoughts!

It’s National Homemade Soup Day!

Soup has been eaten by us humans for more than 20,000 years! It can by creamy and thick like a chowder, or a simple broth, like good ol’ chicken noodle ^[5].

Each part of the world infuses their b0wls with the spices representative of each culture. And each family adds their own ingredients – from vegetables and meat to tofu and herbs. Even cold soup ^[6]s for a hot summer day!

And soup is so easy to make. With just a few, simple ingredients, you can have homemade soup every day. This time of year we have a lot of soup.

I’ve always loved bean and bacon soup, but often there is so little bacon you wonder why it’s even in the name! Well this one has lots of bacon and ham hocks – full of flavor and satisfaction. Give it a try – homemade – let me know if you think it’s the best too!

Making the Soup

Place the dried navy beans, garlic, dried onions, water and 32 oz of beef stock into a medium soup pot ^[7].

Add the ham hocks and bring to a boil. Reduce heat and simmer, covered, for about and hour to an hour.

While it’s simmering, cook half the bacon. Cut it into chunks

and cook on low until the fat starts to render and the meat begins to brown.

Using a slotted spoon, scoop it out of the frying pan and put it into the soup pot.

Continue simmering, covered, for about 2 hours. At this point, remove the ham hocks and let them cool.

After they are cool, remove the meat and put it all back in the pot.

I also put the skins back in for the added flavor.

Add the canned navy beans and cover. Simmer for about 4 hours on low. The canned beans break down faster than the dried beans and help to thicken the broth a little.

Next add the carrots. Stir and simmer on low for another hour and a half. Make sure the carrots are soft before serving.

Cook the remaining bacon until it’s super crisp.

Serve the soup garnished with the crispy bacon and some chopped chives.

Warm bread or biscuits on the side are the final touch. This soup will warm your belly and your soul!!

© Copyright 2023 The Lazy Gastronome

Leave me a comment – I’d love to know your thoughts!

 

I live in the upper Willamette Valley. The part I live in is often referred to as the banana belt. When it snows we rarely get any. But it’s been COLD since the day after Christmas. We got a couple inches yesterday and it’s still coming down!! And what tastes amazing after a day playing out in the snow? Soup! Of course! Here are some soups to give you some warm ideas!

Soups are On!

Vietnamese Chicken & Rice Soup ^[12]

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Crockpot Potato Leek and Andouille Soup ^[13]

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Slow Cooker Ham and Pea Soup ^[14]

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New Hampshire Clam Chowder ^[15]

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Homemade Minestrone Soup ^[16]

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Crock-Pot Mexican Pozole (Pork & Hominy Stew) ^[17]

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Clam Chowder II – Gluten free and super easy! ^[19]

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Pho ^[20]

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Sopa Azteca (Mexican Chicken Soup) ^[21]

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Crock Pot Beef & Bean Soup with Bacon & Cheese Biscuits ^[22]

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So lets get down to making some belly saving soup!

© Copyright 2021 The Lazy Gastronome

 

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!

Can you believe Halloween is just two weeks away! Here are some munchy ideas – for the party or while you wait for the trick or treaters. It’s all good! But we need some desserts – and that’s for you to bring!

Happy Halloween Haunting!

Just click on the picture to go to the recipe!

Starting off with drinks and appetizers – Add some crunch, a little heat and a salty drink. Let’s get this party started!

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Next Course – Soup! Creamy soup made from a real pumpkin and cream with a sour cream spider web sitting on the top. Totally delicious!

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And a couple of main dishes…

Pork Stew, cooked right inside the pumpkin. As you scoop it out, the pumpkin meat comes with it and adds a wonderful sweetness to the dish.

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Chicken pot pie at it’s finest – but you have to get past the spider and it’s web!

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Oh no! It’s dessert – I don’t have any dessert? Who’s got some Halloween dessert to share?

 

© Copyright 2021 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!

I love mushrooms, especially the big, meaty portobello. These beautiful fungi can be served as a side dish or as the main dish. This recipe can be sliced on the side (like I did with some grilled chicken) or left whole and put between a kaiser roll with tomatoes and lettuce. It’s simply delicious and incredibly easy to make!

Here’s How to Grill some Mushrooms:

Start with some simple ingredients. Place your favorite rub ^[36], some used finely ground coffee grounds, 2 Tablespoons of olive oil.

Mix it all together well.

Cut the stem off of the portobello as close as possible. Drizzle the remaining olive oil over the top and gills of the mushrooms.

Add a few twists of some fresh ground pepper and a couple pinches of salt to the top and bottom. You choose how much you want.

Rub the tops and very gently rub the gills

with the rub mixture.

Let it sit for about 20 minutes – while the grill heats up.

Place them on the grill over indirect heat, gill side down. I turned on all three burners to heat the grill, then turned off the middle burner and put the two end ones on low. This creates and area in the center of the grill for indirect heat.

Cook for about 10 minutes, then carefully turn. Cook for about 10 more minutes, then remove to a plate.

Let it rest for about five minutes. You can slice it, or build your sandwich now. The mushrooms will be soft, but still slightly firm and moist all the way through.

Delicious!

© Copyright 2021 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!