Food Unraveled Through Travel

Versailles, France

2017-06-12T12:33:00.001-07:00

Versailles, France

June 8th, 2017

Five years ago we landed in Charles de Gaulle Aéroport, but we quickly left Paris and checked in at Trianon Palace Versailles. No, not the palace that we would be viewing the next day, but the Waldorf Astoria hotel.

We pulled up and saw that Gordon Ramsey had a restaurant on the premises. We looked forward to a delicious breakfast the next morning.

The foyer took our breath away, we knew that we were in for a treat with the Trianon Palace, and we certainly were.






   We got to our room. There was nothing to unpack, as our bags didn't arrive until the following evening, so we took the that time as an opportunity to unwind in the side patio.

Beer with seasoned mixed nuts and hot chocolate with fresh macarons, we were in heaven.

Bon Appétit!

Bright-eyed and bushy tailed, we were excited to be waking up in France. We had a wonderful spread delivered to our room.

Assiette "Petit Déjeuner Anglais"
Full English Breakfast

Œufs Bénédicte
Eggs Benedict

Pain-perdu aux épices
Spiced French Toast with Almond Cream

What a beautiful way to begin our morning! Full and relaxed, we leisurely got ready and walked down the street Allée des Moutons, which lead us straight to the gardens of Versailles Palace!

Le Petit Trianon

Flowers of every shade were in bloom. Each area of the grounds had its own landscaping design and color scheme. There were sculptures and no shortage of things to see.

Eventually, in the gardens, we came across La Flottille. It was a great chance to rest our feet for a moment before we turned the corner and found that we had finally reached the palace!

Le char d'Apollon

Roaming the gardens, we thought we knew the splendors of Versailles, but as we traversed the halls our breath was taken away by the detailed architecture, the beautiful artwork, and the exquisite historic furnishings.

Later to become last queen of France, Archduchess Marie Antoinette of Vienna married Dauphin Louis XVI at the young age of 15. Together, they became a symbol of all things lavish and luxurious.
In the American Gilded age, the elites had décor reminiscent of Marie Antoinette in some form or other. The illustrious Henry Flagler married Mary Lily Kenan and built her a decadent home in Palm Beach, Florida. Mary Lily had her drawing room in the design of 18^th century France, with a blue and silver color scheme. The notorious colors of the upper crust women’s beloved patron: Marie Antoinette.

Marie Antoinette was not seen as such a kindred spirit to her subjects. Enjoying life to the fullest, she and the king emptied the coffers on a variety of frivolities. During the French Revolution, “Madame Deficit” and her family were taken into custody. She had been charged with a list of crimes, some more unlikely than others, and was guillotined on October 16^th, 1793.

Though her past was a mix of joy and despair, she remains a symbol of beauty, the arts, and royalty to this day.

Walking through this opulent room, you can view jewels, goblets, swords, and crowns from centuries past in the casings. Or, you can look up and find your astrological sign painted onto the ceiling.

It was certainly worth taking a day to explore!

The sights from the streets of Versailles

Peering into the windows, we were tempted more than once by their offerings.

Works of Art!

Oh la la!

The people of Versailles have the luxury of fresh produce every day from open air markets

After a busy day, the delicious aromas wafted down the avenue to our noses; we ended our day on one of the many patios we passed in charming Versailles.

If you ever find yourself in the area of Paris, a visit to Versailles is a must. It's only a short train ride away!

In their hearts humans plan their course, but the Lord establishes their steps.

Proverbs 16:9

Olavinlinna Castle

2012-07-09T13:17:00.001-07:00

Olavinlinna

Castle of Saint Olaf

9:40pm

We arrived safely in Finland and after settling in, we headed north to the countryside. We had planned a trip to Olavinlinna in the town of Savonlinna, Finland. This medieval castle is from the 15th Century.

Knight Erik Axelsson Tott, the Danish-born founder of the castle, decided that a powerful fortification should be build to protect the strategically important Savo region during the time of the Kalmar Union. The last time we visited this castle I was very young so, we thought it would be nice to tour it again.

The were some really neat artifacts in the Castle Museum

Medieval Fireplace and Stairwell

Walkway to the Church Tower

Breath-Taking Views from the Castle's Window

Gorgeous View of Lake Pihlajavesi

Top: Inside view of a medieval restroom in the Ladys' Chamber

Bottom: The drop from the toilet is 120ft to the rocks.

After spending the afternoon with my father's family, we finished the day with a boat ride around the Castle. It was a sight to see as the sun began to set over the Kyrönsalmi Strait.

Annually, in the summertime, Olavinlinna hosts an Opera Festival. This year, 2012, was the 100th Anniversary. In the picture above, you can see the tents that were set up in the courtyard for this long- time treasured event.

We had a wonderful at this fascinating medieval castle, which began construction in 1475. If you are ever in the Savonlinna, Finland Area it is a must-see!

Salvation is found in no one else, for there is no other name under heaven given to mankind by which we must be saved.”

~ Acts 4:12

"Olavinlinna." â Wikipedia. N.p., n.d. Web. 09 July 2012. <http://fi.wikipedia.org/wiki/Olavinlinna>.

"Olavinlinna Castle." Olavinlinna Castle. N.p., n.d. Web. 09 July 2012. <http://www.nba.fi/en/museums/olavinlinna_castle>.

"Savonlinna." Map. N.p.: n.p., n.d. N. pag. Print.

"Savonlinna." Wikipedia. Wikimedia Foundation, 07 Mar. 2012. Web. 09 July 2012. <http://en.wikipedia.org/wiki/Savonlinna>.

Simplistic Country~Style Sausage Gravy

2012-06-20T12:38:00.000-07:00

Simplistic Country~Style Sausage Gravy

A scrumptious breakfast comfort food

3:29pm

This recipe has been a favorite in our home for many years. Since I was little, whenever my mom asked me what I wanted for breakfast, I would always request biscuits and gravy.

Anytime I ever had a sleepover, my mom and I would run out to the store to get the ingredients necessary to make my favorite breakfast for the next day. Waking up groggy the morning after, eyes half open, stumbling down the stairs, and perpetually yawning, my girlies and I would arrive in the kitchen to find my mom welcoming us to her Bed & Breakfast. The kitchen table would be set up family style with bacon, scrambled eggs, ham, juice, chocolate milk, fresh fruit, and, of course, best of all, my personal favorite: biscuits and gravy.

Now we share this simplistic country~style sausage gravy with you.

Ingredients

· 1/2lb. Sausage

· 2 TBS. Butter

· 2 TBS Flour

· 16 fl oz. Heavy Whipping Cream

· Salt & Pepper

· Water (as needed to thin the gravy)

Instructions

1. Crumble sausage into frying pan set to medium-high heat. Constancy flipping and breaking it apart with a wooden spoon until fully cooked.

2. Stir in butter and flour; let cook for a few minutes.

3. Add whipping cream to the pan.

4. Salt & pepper to taste.

4. Constantly stirring, as it starts to boil it will thicken.

5. Add water if necessary if the gravy becomes too thick.

6. Serve with biscuits and enjoy!

Bon Appetité!

Love is patient and kind; love does not envy or boast; it is not arrogant

~ 1 Corinthians 13:4

Yaki Udon

2012-06-18T16:46:00.000-07:00

7:45pm

Our family loves Asian food and are always on the lookout for a new recipe. After many trials and errors we have got this little Japanese delight down pat. Normally, we use chicken in this, but featured here is shrimp. You could also substitute in beef. We suggest that you make extra sauce on the side to add on, just in case you want some more. We hope you love this dish as much as we do!

Yaki Udon

Ingredients

· Sauce

o 6oz or 1/2 beef bullion

o 2 tablespoon Soy Sauce

o 2 ½ tablespoon Worcestershire Sauce

o ½ tablespoon Sugar

o ½ teaspoon Miran

o ½ teaspoon Hot Chili Oil

§ Mix all ingredients into a small bowl and set aside

· Carrots

Zucchini

· Nappa Cabbage

· Snow Peas

· Bean Sprouts

· 8oz Udon Noodles or Linguini

· ¾ - 1 lb. of Meat (Chicken or Shrimp or Beef)

· 1 Tablespoon Minced Garlic

· Onion

· Olive Oil

· Salt

· Pepper

· 2 tablespoons of butter

Instructions

1. Cook Noodles to al dente

2. Set aside and coat with olive oil (so they won’t stick)

3. On high heat sauté meat (seasoned with salt and pepper) in wok or skillet till just done; then set aside

4. Sauté onion in wok on medium to high heat

5. Then add in vegetables

6. Season with salt and pepper

7. After the vegetable mix has been sautéing for a couple of minutes, mix in butter and garlic

8. Add meat back into the wok

9. Then add the pasta into the wok

10. Pour sauce over it

11. Stir-Fry everything quickly together

12. Serve and enjoy!

Bon Appétit

Don’t copy the behavior and customs of this world, but let God transform you into a new person by changing the way you think. Then you will learn to know God’s will for you, which is good and pleasing and perfect.

~Romans 12:2

Nut and Seed Toffee Brittle

2012-06-14T12:56:00.000-07:00

Nut&Seed

Toffee Brittle

3:43pm

Ingredients

· 3 tablespoons butter

· 1-1/2 cups sugar

· 1 cup water

· 1 cup light corn syrup

· 10 Oz or 2 cups o’ pistachios, almonds, peanuts,& cashews

· ¼ cup o’ Flax Seed

· ¼ cup of Sunflower Seeds

· 1 teaspoon Vanilla Extract

· 1-1/2 teaspoons Baking Soda

· 1 Teaspoon of Cinnamon

· Candy Thermometer

· Parchment Paper

Directions

1. Line a baking sheet with parchment paper; set aside.

2. In a large saucepan, combine the sugar, water and corn syrup.

3. Cook over medium heat until a candy thermometer reads 270° (soft-crack stage), stirring occasionally.

4. Sprinkle nuts and seeds with cinnamon

5. Add nuts and seeds; cook and stir until the mixture reaches 300° (hard-crack stage).

6. Remove from the heat;

7. Stir in vanilla and remaining butter.

8. Add baking soda and stir vigorously.

9. Quickly pour onto prepared baking sheet.

10. Spread with a buttered spatula to 1/4-in. thickness.

11. Cool before breaking into pieces.

12. Store in an airtight container

13. Enjoy! :)

Yield: about 1-3/4 pounds.

Bon Appétit!

"For I know the plans I have for you," declares the LORD, "plans to prosper you and not to harm you, plans to give you hope and a future."

~ Jeremiah 29:11

2012-06-12T10:21:00.001-07:00

Poached Steel-Head Trout Appetizer (Salmon)

This is delicious, easy and impressive!

1:15pm

The first time we had this was when two of our closest friends, Lori & Karen, made it for their parents 50th Wedding Anniversary. This dish has been made at our house twice in the past week.

For the last couple of months our Pastor has been coming over to prepare Farrah for her big step in confirming her faith. We recently found out he absolutely loves fish, but is unable to have it often, due to the fact that his wife is allergic. Immediately we called up Lori and asked how she made it. Graciously, she told us and, substituting salmon for trout, we were ready to roll when Wednesday came around.

Later that same week, a good friend of ours, Jorma, was going to come over for dinner. He was born and raised in Finland, just as my husband was, and will soon be leaving to go back and vacation there. Knowing that he, like many Finns, also loves fish, we decided to prepare this appetizer once more we he came over for dinner.

Here's the recipe:

Poached Steel-Head Trout Recipe

Ingredients
- 2lb Trout or Salmon
- Poaching Liquid
- Serve with
- Garnish
Steps
1. Combine Poaching Liquid in a frying skillet
2. Bring to boil, to infuse flavors
3. Add fish and and on medium heat, cover w/foil, and let simmer for 10-15 minutes, basting as needed
4. Discard Poaching liquid.
5. Plate, Garnish, Serve, and Enjoy!
Bon Appétit!

Trust in the Lord with all your heart
and lean not on your own understanding;

In all your ways submit to him,
and he will make your paths straight.

~Proverbs 3:5-6

2012-06-11T15:13:00.000-07:00

Chicken Marsala

A Simple Yet Elegant Italian Classic

6:33pm

So, for Our first dish we decided on a lovely Chicken Marsala. This meal doesn't take long to whip up, even a amateur chef can prepare it, but it leaves a lasting impression all the same.

Now for the recipe:

Chicken Marsala recipe

Ingredients

*Skinless, boneless, chicken breasts (about 1 1/2 pounds)

* *Flour (for dredging)

* Olive Oil

* Chopped Garlic

* Sliced Shallots

*Coarse Salt

*Cracked Black Pepper

*½-1 cup o’ Chicken Stock

*½ - 1 cup o’ Marsala Wine

*12oz of Sliced Mushrooms

*¼ cup o’ Flat-Leaf Parsley

*A bit o’ butter

*Pasta Al dente

I. Pound out chicken until a little thinner than ½ an inch.

II. Season chicken with coarse salt and cracked pepper, then dredge them till there is a light coating of flour.

III. Sauté the chicken till it is fully cooked and a golden brown. Then remove from pan and set to the side.

IV. In the same pan you cooked the chicken, add butter. Then the shallots and garlic. Let the shallots and garlic sauté together for a few minutes.

V. Add mushrooms to the mixture and season with salt and pepper. Cook it thoroughly.

VI. Add equal parts chicken stock and marsala wine, the amount varies with how much sauce you want. Bring to a boil so it can reduce and to cook out the alcohol.

VII. Bring the sauce to a simmer. Slip the chicken breasts back into the pan.

VIII. Top with chopped parsley.

IX. Boil pasta until it is al dente, then strain, and remove. We are using orecchiette, any type of pasta will suffice though.

X. Place some pasta on your plate, then top with the chicken marsala.

***Try pairing this meal a nice Pinot Noir: A red wine with a red berry, truffle, & earth flavor. Or a family favorite: Frontera: Cabernet Sauvignon/Merlot, imported from Chile.

Bon Appétit!

Delizioso!

If God is for us, who can ever be against us?

~ Romans 8:31

2012-06-11T08:41:00.000-07:00

The Beginning

10:52am
The 'Official Beginning' to our Summer vacation. My mom and mine that is. After contemplating a cookbook for years at the commencement of summer, never falling through with our idea, we had started to give up hope of ever staring one, much less finishing. This morning however, my Mumsie suggested a blog. Determined to finally get this show on the road, we immediately dove in head first.

So here we are.

Our Mission: Sharing our vast knowledge of kitchen skills, travel experiences, and the delightful combination of the two.

Our Summer Plan of Action: Try daring new recipes, healthy or otherwise, fly across 'The Pond'; visiting my father's homeland of Finland, the enchanting capital of France, and a family favorite, The Medieval Wonder: Tallinn, Estonia. All while recording our adventures and fascinating delicacies.


Now for the indructions:

Connie & Farrah

Mother & Daughter

Blogger Extraordinaires

Food Unraveled Through Travel

So now the question is: "Will you join us?"

If you choose to, 'Oh The Places You'll Go':

Paris, France

Versailles Palace, France

Aerial View of Tallinn, Estonia


St. Catherine's Pass in Old Town, Estonia

One of Finland's many Gorgeous Lakes and Sunsets


Helsinki, Finland

Alright, lets get cookin!

Taste and see that the LORD is good; blessed is the man who takes refuge in him.

~Psalm 34:8