Velouté de brocoli et fleur de sel à la vanille.
We are leaving for Hawaii tomorrow for ten days. I’m looking forward to this break – I am really a bit tired and fatigued! Maybe summer was just too much fun!
I didn’t want to buy extra food for dinner tonight. The point is after all to clean the fridge when leaving. I had broccoli in the fridge. And it is cold and raining. And I still have to pack and clean up. So dinner was to be a broccoli soup. Or rather…a velouté. I always have a problem with broccoli soup. I can never get it to be tasty. It always tastes like over cooked broccoli. Awful.
…velouté de brocoli et fleur de sel à la vanille…
I sautéed two shalots in olive oil. Then added a big broccoli head with enough vegetable stock to cover the broccoli completely. I let it simmer until the broccoli stems were tender. Removed from the heat and with a hand blender, blended until smooth. I added some milk and a swirl of cream for thickness and mixed through, placed back on the heat and slowly brought back to boil and removed from the heat. I Seasoned with some vanilla salt(fleur de sel with scraped seeds from a vanilla seedpod) and a turn of the pepper mill. Still tasted bland. So I added a handful of chopped fresh tarragon, the grated skin of a lime, some lime juice to taste, and a drizzle of white balsamic vinegar. After mixing the soup again with the handmixer, I strained it through a fine sieve to get a velouté. Tasted again. Not too bad, but still not what I’m looking for in a broccoli velouté. I served it warm in bowls with a dollop of mayonnaise and a last sprinkling of the vanilla fleur de sel. The maynnaise adds a nice touch to the soup I thought.
I’d love to try a nice broccoli soup recipe, because I DO love broccoli! So, If you’re reading here and you have a nice broccoli soup recipe, please leave a link to your recipe in the comment section, so we can all delight in what’s good! If you don’t have a link, you can shortly describe your recipe in the comments.
I’m off packing now and will be back beginning of October. Until then: Try, Test and Taste…always!
…trying to get to Hawaii…
Green vegetable quinoa with saffron sauce.(Quinoa aux légumes vertes et sauce au safran)
I have many weaknesses and they all depend on time of year or time of week or kind of mood. I’m not talking character weaknesses, of which I have so many, I could create a whole new population! I’m talking about those weaknesses that make you jittery in the knees. Like a handsome guy passing you on the street( ladies..!), or a stunning woman smiling at you(for the men..!!), or that pair of shoes in the window whispering: “buy mee, buy mee…” all the while next to you, you see the man in your life droolingly staring at that iphone in the window next door.
…classic and romantic…
Weaknesses. As I said,I have many. But not in the line of clothes or make-up, or even kitchen gadgets. Maybe perfume? But my knees do go jello when I see old linen. Silver. Glasses. Old etchings. OLd books! Old postcards. Old tableware. Old kitchen towls. Tablecloths. I’d better stop. At the moment I am the napkin phase. I love eating with a fabric napkin. Old, new, classic, contemporary, embroidered, monogrammed, linen, cotton, colourful, white..
…old and wintery…
In summer we are loud and modern bright, fun and frivolous with our summer tables. In winter I turn to old and classic, warm, heavier storytelling table ware. And the napkins of course, have to play along…whites and soft greys, dark aubergines and burgundies. Here at the dawn to autumn, I have grown a bit bored with all the summer napkins we used, so I got seduced this morning into indulging in a few new autumn-spirited napkins, which I couldn’t wait to use with dinner!
And no, I don’t spend a lot of money on a napkin. I have a rule as to what I’ll pay for a napkin and I never cross that 
line. To buy expensive everyday napkins , would be obscene. And thus far I could find pretty, elegant, stylish, fun, wintery…every kind of napkin I desire, within my set budget boundaries. Of course there are beautiful ones far above my rule script, but I would have to leave the price tag on so people would see it and then be too intimidated to wipe their mouths and so the napkins would remain forever unused. If you have the time and a sewing machine, it becomes even cheaper and your choice of fabric is endless. But another rule when making your own(of course to be broken if you so wish, that is why there are rules..?) is to keep the napkin simple, easy washable and of a natural fabric like cotton. Leave the trimmings like buttons and boughs for your cushions. Napkins should be simple. Unadorned.
No, I don’t do any napkin folding. No swans, or donkeys, or rabbits or candles swooning next to my plate. No flowery creations suiciding over wine glass rims. Just simply folded(with the monogram or the embroidery on top, if any), or rolled and stuck into a napkin ring.
And NO STAINS!! Therefore you have the trusted old soap- and- soak trick, letting it dry in the sun. Treat your stains as soon as possible and DON’T EVER iron on a stain.
So. You’re thinking: “Fabric napkins! Urgghh! Work!!” Maybe. Or not? Isn’t it the washing machine who washes it? Or even the washing services? OK, yeah yeah yeah, it still needs to be ironed, but isn’t all the trouble a small sacrifice compared to the delight of having a lovely napkin beside your plate? 
So. How about an inspiring napkin drawer? Napkins neatly folded. Some maybe rolled and tied into a bundle with an oh, so pretty ribbon. And on the side in the drawer, interesting napking rings in a small basket, bowl, old tin, or pretty covered little box(that your creative self decorated at almost no cost!)Any fragrant herbs for repellant as well as perfuming? You wouldn’t want a guest, or yourself, bringing a musty, dusty smelling napkin to his/her mouth, that area right under the nose?
After spending time and energy and thought into preparing a meal, you owe it to yourself and to the food to present it at the best table you can create. It is called respect. For yourself, and your hard work, your guests and for the food you prepared.
…an inspiring napkin drawer makes for inspiring tablesetting. It doesn’t have to be expensive. It only has to be inventive and creative….
…now let’s eat!…
Suggestions:
- This is eaten like a risotto…only with quinoa, but use arborio rice and you can have a green vegetable risotto.
- Subsitute half of the boiling water with dry white wine.
- Any green vegetables can be used, or other for that matter.
- If on a diet, don’t mix the réme frâiche with the vetables, but serve it on the side, as I did in the photo, but still do toss the vegetables with some olive oil, a squirt of lemon juice and seasoning.
- Top off with some tasted almonds or some sunflowerseeds for crunch.
- Play around, and don’t skimp on the vegetables!
…shelled beans & peas…
Scorpion fish with citrus salad(Rascasse aux agrumes)
Sun and summer are still plentiful here in Montlouis. On arriving home, we opened the gates to a jungle of green. . Mosquitoes in the switched off fountain. Boxwood in pots dried and sad. Rosebushes hanging heavy with hips, spiderwebs in every corner, dust swirling around in the streams of sun light. Mail overflowing. Advertisements strewn over the entrance…does it sound familiar?
…bienvenue chez nous!…
…entrez!…
Back bending and hopeful we dug in. Into the garden. Into the house. Scraping, digging, pruning shoveling. We drank water by the liters and turned to icy cold colas. We washed and rinsed, dusted and coughed, groaned and polished. Not to mention attacking the washing machine with vigour and gratitude! I forgot how to set the time on my microwave oven and wondered if I still needed it? I listened to the murmur of my dishwasher and wondered how on ever I got by for 5 months without! I now once agin appreciate my comfy and (for me), simple but luxurious kitchen and delighted in putting together a meal of fish and citrus fruit. Then we indulged in our dinner under the parasol, hearing the fountain, smelling the September bloom of jasmin, dreaming and planning for this second half of 2009.
…indulgement…
Suggestions:
- Scorpion fish is really delicious and reminds somewhat of lobster flesh. But of course any fish can be used for this recipe and the method of cooking can be adapted as well. If on a diet and you want to stay away from sauteing, then go for poaching, or even roasting in the oven. Just make sure NOT to overcook the fish filets. In any case, fish should ALWAYS be done quickly, because a little standing time cooks the fish even further. Nothing is more off- putting than rubbered fish!! Another note on fish…do your guests the honour and favour, by removing ALL the fish bones…the reason why many people shy away from fish!
- Don’t raise the eyebrows for the amount of lemon segments…it really flavours the dish and it isn’t noticeable as..”eeuww…lemon!”
- For a suggestion on how a citrus fruit is segmented you can seethe slide show in a previous post here: Citrus and carrot salad – how to segment an orange.
- the orange flower water enhances the salad and it is a good idea to have it in your pantry as a few drops enhances many a dish. To harmonize with the citrus and orange flower flavour, the addition of a citrus honey would be perfect, but a flower honey is nice too, which is what I used. Try not to use acacia, since it competes with the orange flower water.
- And lastly…DO have fun when cooking! Remember, cooking is all about Try, Test and Taste!!
…letting it marinate…
Montlouis is situated on the banks of the wild, untamed Loire river in Touraine, 10 minutes from Tours, and on the route touristique…wines, chateaux, promenades, photograph tours and the special troglodytes of Touraines, where many people adore living in the caves. We also have 3 caves at the back in our property, going into the cliff. But more on that and les troglodytes and its lifestyles next time. For now, a taste of la vie quotidienne d’une Montlouisienne(moi!)!
…je vous prèsente Montlouis…
…then you turn right, then go up the hill, then.. then…
In the photo at the top left can be seen…an enormous bunch of grapes! Which at some stage was lit at night and it was a fountain, but now it only serves as the land mark of our little town. It forms part of every direction giving to deliveries and strangers and visitors: “…et puis on va tout droit, et puis on tombe sur une horrible grappe de raisin, et puis on tourne à droite et puis….(then you go straight, then you will see a huge ugly bunch of grapes right next to the Loire, then you turn right up the hill, then…”)
Turning at this bunch of grapes takes you up a steep hill to la centre ville, where cars play second fiddle to walking and cycling, shopping and chatting.
…centre ville…
…walking and shopping…
It is a busy little town with festivals going on throughout the year..brocantes et vide greniers, jazz festivals in September, tomato festival at the chateau bourdaisiere in September, garden festival in april, bread festvals, wine festivals, food festvals, fresh market every Thursday. We have the jour de Loire, with all activities and actions circling around the river Loire. And just as we think by the end of the year that the festivals are over, along comes the Christmas market, and we eat again, chat again, drink and buy wine again, shop for that star for le sapin noël…
…religion, homes and war..
…need directions?…
Life is a hustle and bustle at Montlouis, while the Loire just nonchalantly continues snaking forward – silently in summer and filling up with winterrains to a passionate and powerful flood..
Voilà a short introduction to the place we call home. There is more to come in follow ups- the festivals, the people of Montlouis, interviews with les vignerons(winemakers) and their pleasures, artists of the area, the caves and their history and all kinds of food, fun and flair! A bientôt!
…la Loire en septembre…
…sunset in September…
Back to my french kitchen..in Montlouis
After almost five months here in the still undiscovered, secret countryside of Corréze, we are heading back home to Montlouis sur Loire. I will be exchanging my Corréze kitchen for my Montlouis kitchen!
…a barn kitchen in Puy d’Arnac…
…Montlouis kitchen…
We’re locking up Coin Perdu for the winter:
Setting aside the wheelbarrows and cement mixers. 
Emptying the pantry in the Corréze kitchen corner. Stripping the beds of linen. Storing books and magazines away from humidity. Packing my art stuff. Taking my art stuff off the walls. A last sweep.
A last grand créme at the brasserie Les voyageurs at Beaulie where the charming Cecile always brightens my day with a smile.
A last stroll to our little bench to throw a last glance across the valley.
One more photo. Packing Tokala and Aiyani in our peugeot bleu.
Shutting la porte de la grange.
Au revoir notre petit Coin Perdu!
…our corner in Corréze…
…lovely Cecile at Les voyageurs…
May the owls be kept warm once again in the barn for this winter, may les vaches roam content on our hils, may les buses continue circuling the skies, may les chevreuils graze undisturbed down by the poplars and may the wild flowers welcome us bright and jovial on our return in the spring.
…working or fiddling…
…birthdays…
We enjoyed two birthdays, many sunsets and starry skies. We had good friends visiting us, staying with us in the barn. We had a surprise visit from good friends in South Africa. We got to know our neighbors, Jean Pierre and Michéle and Yvonne, 86 years old and along with her chickens, as fit as a fiddle! We became regulars at the bar in Beaulieu, enjoyed icy cold péche melba on hot afternoons, sipped aperitif at 17:00 along with all the other regulars.
We did lots of hard work: Turned the barn into a living home. Turned the old homestead into a construction site with ladders and cement and beams and trucks. There were tears and frustration. Arguments. Difference of opinions. Anger, irritation, misunderstandings. We had blisters and bruises and still have. We rushed off to emergency with a slashed open head, got stitched up and continued working. But we also went for long strolls in the forest, nibbled on peaches and oranges.
…Liandri & Marinell…dreaming?…
We became part of the heart beat of Corréze and we are going home, replenished and with vivid memories, patiently awaiting spring to restart it all over again. Of course! Can’t wait!
…a last glance…
Corréze ham and vegetable parcels
A while ago Nina posted some delicous rolls and I’ve been threatening to make them ever since… I adapted her recipe a bit acoording to the ingredients we have available here in the country side in Corréze. I also wanted to give them a little bit of Greek touch. They are delicious – whichever way they come! Quick, easy, colourful and fingerlicking good. Thanks Nina!
…veggie parcels…
I added some feta cheese to these rolls and made the sauce with greek joghurt, having someone special in mind when I made them this afternoon.
For Adela and John, two friends currently in Skiathos, Greece for 3 months. Adela is a regular reader here and I think this might be something she would enjoy. They love good food! So. May this be goo..ood..!
Thanks to Adela and all the other faithful readers who visit regularly and enjoy Myfrenchkitchen…I appreciate your support!
…sucrine, basil, string beans, feta, nectarine – voilà!…
…old but still working…
