Tuesday, 14 September - Clermont-Ferrand

I had the day off from class again today,  I studied in the morning, then shopped in the afternoon.  I was going to school to get on the internet, when I decided to try from home again and WOO HOO, I DO have internet in the apartment.  It took me a while to get a laptop and a notebook both up and running, but finally SUCCESS!   

I also attempted to call Fred, but it took three tries to get his number right.  Then when it finally rang, it rang to the front desk where they speak French.  I asked for Fred's extension and was connected.  He attempted to call me, but the phone did not work for incoming calls.  Anyway, I am very happy to be back online!  I spent several hours catching up. 

Eventually, I started dinner - I had planned couscous, but had not found a recipe quite like  I wanted, so I used one recipe for a base and went from there.  Here is what I did:
Couscous with Chicken and Vegetables:
2 large chicken legs and 2 thighs
4 small link sausages
1 medium onion
1 medium tomato
2 large fresh carrots
4 oz fresh mushrooms
1/3 of a medium Celery Rave or celery root (can be purchased at Dillons or HyVee)
3 small potatoes
1 C chicken stock
1/4 C red wine
Olive oil
parsley
black pepper
ground ginger
ground cayenne pepper

1. Heat a large fry pan, when hot, add the oil
2. Dice the onion, peel the other veggies and cut in small cubes
3. Brown the sausages and push aside (my pan has a low spot in the middle, so I can push things aside and they stay warm, but the oil drains to the middle
4. Brown the chicken pieces until golden
5. add the vegetables one at a time, browning each in small batches until you have added everything except the potato.
6. Heat a large stock pot
7. Remove the meat from the fry pan and set aside
8. Remove the vegetables and place in stock pot - add the chicken stock and water to cover
9. add wine to fry pan and deglaze the pan - add the liquid to the stock pot
10. add a dash of ginger and cayenne, then add pepper to taste
11. add chopped parsley
12. Lay the chicken pieces on top and bring to a slow boil
13. reduce heat and simmer for several hours, at least until the chicken falls from the bone
14. remove the meat to a plate and cover with foil
15. test the stew - add salt if needed
16. cook couscous
17. Place couscous in a serving  bowl
18. serve the vegetable stew from a large bowl or tureen
19. serve the meat from a plate

I lucked out having no recipe - it was super!   We rounded the meal out with bread and wine, then finished with fresh fruit (2 varieties of plums here) and cheese.  AND we have leftovers for tomorrow night!!!