My LOVE for French food never seems to die, but I have an equal admiration for FRENCH films. “J’aime Le Cinema” are words I live by! Here is a list of some of my favorites in no particular order. On any given night I will pop one of these films in and swoon. Rent one. Own one. Sit back with a toasty baguette, a jar of chicken pate, and find yourself feeling very French!
Fantastic Planet / Diva / Leolo / Delicatessen / Belle de Jour / The Umbrellas of Cherbourg / La Vie en Rose / Wild Reeds / The Dinner Game / Un Chien Andalou / The Big Blue / Paris, Je T’aime / The City of Lost Children / Persepolis / The Discrete Charm of the Bougoisie / Swimming Pool
Not to mention…. half the time I’m watching the film… I’m waiting to see what they’ll be eating. 🙂
All photos taken by: Nicole Presley
Ingredients for chicken marinade:
1 – tablespoon brown spicy mustard (I use Guldens)
1 – tablespoon minced garlic
1 – teaspoon black pepper
1/4 – cup green onion (sliced)
1/4 – cup olive oil
1/2 – cup white wine (I used chardonnay)
2 – boneless skinless chicken breasts
In a big bowl add mustard, minced garlic, black pepper, green onion, olive oil, and wine. Mix well.
Then add chicken breast and put in the fridge to marinade for a few (3 to 4) hours.
Ingredients for chicken pate:
1 – tablespoon olive oil
2 – garlic cloves (peeled)
4 – tablespoons butter (room temperature)
1/2 – teaspoon toasted sesame seeds
1 1/2 – teaspoons brown spicy mustard (I use Guldens)
3 – tablespoons mayonnaise (I use Best Foods)
1/2 – teaspoon black pepper
1/2 – teaspoon salt
Ingredients for pate spread:
1 – baguette
1 – green apple (sliced)
4 – radish (sliced)
Place grill pan over a medium high flame, add olive oil, and allow grill to get hot. Then add both chicken breast and discard marinade.
Grill chicken on each side for 7 minutes, or until middle is no longer pink.
Once cooked, take chicken off grill and cut into several pieces to cool.
Remove from food processor and place in a jar or bowl and refrigerate for 45 minutes. Then grab a baguette, slice it up, toast it if you like, and spread pate on bread. Top it off with slices of green apple and slices of radish. Voila!
My fiance says this pate is BITCHEN!