country cooking of france

♒ For the Allies?


(these are cooking/food headcanons btw)

2p!America/Allen F. Jones: He can cook a few decent meals, but most of them require little to no effort (instant ramen/mac and cheese, etc.). He’ll usually just eat that kind of food or stuff from a fast food place. When he has Oliver over, he likes to help him cook every so often.

2p!England/Oliver Kirkland: This guy is a domestic god, what else can I say? More than once, he’s cooked enough food for a month at a time and then some, so he’ll just give away food at world meetings for the other countries. Everything that he eats is home-cooked as well.

2p!France/Rainier Bonnefoy: He tried to make cereal once and it caught on fire, which sums up his cooking skills. Because of this, he just accepts whatever food Oliver will decide to give him, or he’ll just eat out. Rainier’s not very good with taking care of himself.

2p!China/Shui Wang: Shui definitely knows how to cook, but he doesn’t cook every meal like Oliver. He’s always up for eating weird foods as well, so he might freak out some of the light-hearted 2ps during a lunch break at a world meeting.

2p!Russia/Ion Braginsky: Ion was the main caretaker of his sisters when they were younger, so you bet he knows how to cook. His cooking has a very safe, almost nostalgic taste to it. He’ll reserve eating out to special occasions, though, and will restrict himself to nicer restaurants.

4

With our month-long experiment living gluten-free coming to an end, I was more than thrilled to say a hearty hello to bread again and celebrate with a couple of sandwiches.  To start, Jonathan roasted several shallots in olive oil, salt, pepper, and (garlic-free) Italian seasonings, as inspired by our previous meal with shallots, and purposefully left them in for an extra 15 minutes to really caramelize them.  Once roasted, he used the shallots as a garlic replacement in the Aïoli recipe on page 219 of The Country Cooking of France, producing a tangy, rich sauce, which Jonathan used as a spread for a hearty ham and cheese sandwich.

My own return to bread could only be properly celebrated with a revisit of my favorite sandwich, the croque monsieur (The Country Cooking of France, page 56).  Based on my notes from last time, we added a touch of Dijon mustard to the inside buttered surface of the sandwich, and grated an extra layer of Gruyere onto the top of the sandwich while it baked.  The two sandwiches shared mostly identical ingredients, but in different proportions, vastly changing the experience of each.