French Market Tour + Lunch! (BETH IN FRANCE 🇫🇷)

Join me this week as I shop the Market in Saint Gilles Croix de Vie, a seaside town in the Vendee region in France. We'll pick up provisions and then I'll show you how to put together a delicious summer lunch!

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FOR ROAST CHICKEN RECIPE:
   • Beth's Cast Iron Skillet Roast Chicke...  

FOR FOOLPROOF ROASTED POTATO RECIPE:
   • Beth's Foolproof Roasted Potato Recip...  

SHOP THIS EPISODE:
These links go to Amazon where I am compensated for products sold at no additional cost to the consumer.

SALAD SPINNER: https://amzn.to/3hujASX
PINK PEPPERCORNS (for Salmon) https://amzn.to/3htX6kQ
AMORA MUSTARD:https://amzn.to/3yg6T4M
GRAPE LEAVES:https://amzn.to/3ygUCgu
SIMILAR WOODEN CHEESEBOARD:https://amzn.to/3dGFsJH
SIMILAR GLASS DESSERT BOWLS: https://amzn.to/2TvzuV2


THE RECIPES!

MARINATED SMOKED SALMON WITH CITRUS
Serves 4

INGREDIENTS:
12 oz Smoked Salmon
1 1/2 Ruby Red Grapefruit
1 Navel Orange
1 Lemon
1 Tablespoon Olive Oil
Freshly Cracked Pepper
1 Tablespoon Fresh Dill
1 Teaspoon Pink Peppercorns

METHOD:
Drape the smoked salmon, by slice, on a platter. Drizzle the salmon with Olive Oil. Squeeze half a grapefruit over the salmon, reserving the other whole grapefruit for the segments. Squeeze a small amount of lemon juice on top.

Segment the grapefruit and orange and place the segments on top of the salmon. Then add a few slices of lemon. Add freshly cracked pepper, dill, and pink peppercorns. Et voila! Refrigerate until ready to serve, up to 1 hour.

CHARENTAIS MELON + PROSCIUTTO
Serves 4

INGREDIENTS:
1-2 Charentais Melon (These are the smaller melons that originate from Charentes, France. In the States the closest would be a Tuscan Melon and I see those at Trader Joes all the time in the summer!)
4-8 Slices of thinly sliced Prosciutto
Freshly Cracked Pepper, Optional

METHOD:
Slice and de-seed the melons. Cut into slices, top with prosciutto. Serve with freshly cracked pepper if desired.

CHEESE TRAY + SALAD
Serves 4

*For a nice selection of cheese, I like to add a creamy brie, a salty blue cheese, and a harder cheese like a Tomme or an Emmental.

1 Head of Bibb or Boston Lettuce
1 Tsp Dijon Mustard
1/2 Tsp Red Wine Vinegar
6-8 Tablespoons Grapeseed Oil
1/2 Minced Shallot

METHOD:
Take the cheese out at least 30 min before serving to get to room temperature. Wash lettuce, wrap in a clean kitchen towel and place in the crisper.

Whisk up dressing in a salad bowl. Add mustard and vinegar first, then slowly drizzle oil, whisking all the while until a dressing forms. Season with salt and pepper, then add the minced shallot.

When ready to serve, toss the lettuce leaves with the dressing.


CREME FRAIS WITH SYRUPY STRAWBERRIES
Serves 4

INGREDIENTS:
3 Cups Creme Frais OR this substitution below
2 cup heavy whipping cream
1/2 cup Sour Cream or Creme Fraiche
3-4 Tablespoons powdered sugar. Start with 3, add more if needed after tasting
1 Vanilla Bean or 2 Tsp Vanilla Extract
3 cups fresh strawberries, hulled and sliced in half
2 Tablespoons granulated sugar
Fresh Mint Sprigs for garnish
Lady Fingers or another lightly sweetened cookie

METHOD:
Place strawberries in a bowl. Toss with the granulated sugar. Cover and refrigerate for at least an hour, overnight even better!

If using the substitution for Creme Frais, place the heavy cream in the bowl of an electric mixer, add sugar and vanilla bean paste, and whip on high until soft peaks form, then add the sour cream and whip quickly just until combined. Cover and refrigerate until ready to serve.

To serve spoon out into some footed glasses, top with strawberries and syrup, garnish with fresh mint and cookie.