Bistro Burger et frites de Patate douce

Spring is starting to appear and we were looking to break out the BBQ and have some good grilled hamburgers with some sweet potato fries. However not wanting to ignore the cuisine of where we are living now we decided to meld the good old American cheeseburger with Steak Frites, voilà un bistro burger et frites de patate douce. I do not know if that is the correct translation for sweet potato fries, but it sounded good when I checked it out on Google translate.

The mixture of bacon and beef makes for a very juicy and tasty hamburger with a slice of any type of melting cheese to coat the meat. Jo Ann had the idea of using the  béarnaise sauce which added a great flavor to the burger.

It was a great meal to imitate the BBQ this spring and I hope the weather will continue to provide us with the warmer temperatures.

Bistro Burger et frites de Patate douce

We grind our own meat for our hamburgers using a mixture of 80% beef and 20% bacon.

Bistro Burger et frites de Patate douce

The sweet potatoes are sliced and ready to be oven baked to create our frites.

Bistro Burger et frites de Patate douce

Whisking the Béarnaise sauce

Bistro Burger et frites de Patate douce

Bistro Burger et frites de Patate douce ready to serve. The hamburger is toped with the Béarnaise sauce which is also used to dip the frites into.

Penne Boscaiola (Woodsman-Style Pasta With Mushrooms and Bacon)

Dinner last night was a scrumptious penne boscaiola, a recipe we found on Serious Eats. It was a chilly evening and this meal just warmed your insides and was a earthy and smoky pasta that had loads of favors packed inside.

Being in the Southwest part of France you would think that we would have little if any problems in getting some dried mushrooms, but Jo Ann and I ended up having to shop at three supermarchés before we were able to get all the ingredients (and the proper mixture of wild mushrooms).

This recipe is definitely a strong YUM recommendation for you to try. To get the recipe you can find it in our recipe database at Searching4Zen.com.

Penne Boscaiola (Woodsman-Style Pasta With Mushrooms and Bacon)

Finishing up the Penne Boscaiola, it looks so good I can’t wait for dinner!

Penne Boscaiola (Woodsman-Style Pasta With Mushrooms and Bacon)

The plated andd ready to eat Penne Boscaiola (Woodsman-Style Pasta With Mushrooms and Bacon)

 

Shallots and Sirloin Stew

It is always good to have a nice hot stew on a cold winter’s evening.

Shallots and Sirloin Stew

The ingredients are ready for the meal. l’entrecôte de boeuf fresh from our local boucherie.

Shallots and Sirloin Stew

The lardons sautéing in butter.

Shallots and Sirloin Stew

The crispy and browned sirloin.

Shallots and Sirloin Stew

Sautéing the shallots

Shallots and Sirloin Stew

The Shallots and Sirloin Stew with pain et fromage à la truffe

Beaujolais-Village

La Domaine de la Combe au Loup, a very nice Beaujolais wine

Shallots and Sirloin Stew

The Shallots and Sirloin Stew

If you would like to see the recipe, please check it out at Searching4Zen.com.