Yes, my name really is spelled that way.


bastille day.

Being a bit of a francophile, I love to do at least a little something to celebrate Bastille Day.  Mostly it involves food, wine and maybe a little Carla Bruni music!  I made a menu that utilized some leftovers (french potato salad from the Hollywood Bowl trip), an easy baked chicken with the star of my dinner: a decadent baked onion with vinaigrette.  Paired with an oaky chardonnay and France's First Lady's 2002 album (Quelqu'un M'a Dit) on my iPod....
baked onion with vinaigrette.
Adapted from Laura Calder
1 onion, unpeeled
1 handful sea salt
1 egg yolk 
1/2 garlic clove, finely minced
1 tsp champagne vinegar
pinch salt and pepper
1/2 cup grape seed oil
juice of 1/2 lemon
handful fresh rosemary, chopped
Preheat oven to 425 degrees.  Cut the bottom off the onion (so it doesn't roll) and pierce the onion with a knife a few times.  Mound sea salt on a baking dish and place the onion on top.  Bake for 15 minutes and lower heat to 350 degrees, baking for another 1 hour, 15 minutes.  For vinaigrette:  beat egg yolk, vinegar, lemon juice, salt and pepper and rosemary.  Add oil in a fine stream, whisking to emulsify.  Refrigerate until ready to use.
french potato salad recipe here

easy baked chicken.
1 chicken breast
1 tbsp Dijon mustard
1 tbsp aoli
1 tbsp herbes de provence
drizzle olive oil 
salt and pepper to taste
fresh chopped rosemary and thyme for garnish

Preheat oven to 350 degrees (I added this in while the onion was finishing up).  Combine mustard, aoli, oil and herbs in a small bowl.  Brush over chicken.  Place chicken in a baking dish and bake for 30 minutes.  

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