What the French Got Right

You hear many jokes about the French and their ability to fight wars, conduct diplomacy, act nicely.  I am in no position to comment on any of those things as an expert (those French citizens I know are lovely people), but they sure got something right: food.  Something magical happens when one cooks simple ingredients simply, with the help of a bit of butter, wine, and cream.

Take last night for example.  I happened to have about a quarter of a bottle of a good California Cabernet lying around and some extra cream from my potato soup.  Those things combine with some butter into an amazing sauce with, say, mushrooms and served over, say, salmon and spinach.

This one is also pretty easy to make and MAN, is it good!

Baked Salmon with Mushroom Cream Sauce
1/3 lb salmon per person (the rest of the recipe makes enough for 4 servings, so adjust accordingly)
One package sliced mushrooms (any kind you want, but button work just as well as anything more expensive)
Appx 1 cup red wine
Appx 1 cup heavy cream
1/2 stick unsalted butter
Dry thyme, salt, black pepper
Fresh spinach, lightly blanched
Bake your salmon with a little salt and pepper at 350 until flaky and pink inside.  Meanwhile, melt butter in a hot pan with a pinch of dry thyme to bloom.  Add mushrooms, reduce to medium, add a little salt and pepper, and saute until the mushrooms begin to brown.  Add red wine and bring to boil.  Simmer until reduced by about half, then add cream.  Again simmer until thickened.  Serve over salmon and spinach.

French cooking, like Italian, is about using simple ingredients and letting them sing for themselves.  In this dish, you will really taste the mushrooms, brought out by a little wine and thyme.  There is nothing fancy, no complicated spice blends or weird techniques, just straightforward simplicity.  The spinach will provide color, while the salmon will give you a bit of substance.  Bon appetit, and merci, my French friends!