I was a little bit shocked to discover that Cuisines of Europe and the Mediterranean only had two days in the schedule for all of France, Spain, and Italy. I had spent 5 months traveling all over France, and even dipped my toe into Spain and Italy and I for sure didn't see it all then. Even though, two days is all we get and here are some of the classics.
Burgundy produced the classic Coq au Vin. Braised rooster in red wine (Pinot of course), lardons, garlic and mushrooms. Since their is not a lot of demand for rooster in the American kitchen, the capon is the best substitute. Similar to a steer in the cattle world, the capon is...................well, I think Bob Barker said it best on the Price is Right, "Help control the pet population. Have your pets spayed or neutered."
Moving into Spain, the classic Pork Chops Stuffed with Prunes and Pine Nuts with a Port Wine reduction sauce. Could be French, the course guide says it Spainish, I say it is delicious!
And of course nothing says Spain like Paella! Paella de Marsico y Carne made with chicken, pork, peas, shrimp, mussels, rice, and clams. Sort of like a rice version of all those shellfish I shucked at Bouchon all summer. This way of opening them was a lot easier and produced a lot less puncture wounds. Up next, Greece and Turkey.
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