dinner

Panfried quince(coings sautés)..et le jardin du Luxembourg.

It is now time for quince, pears, apples..all the lovely fruits of autumn with their heady fragrances when baked or panfried or poached. With added spices or without, they are wonderful as desserts and even better as accompaniment to venison and the heavier winter red meats. Serving it with a duck breast is something I love to do: Sauté the quince in a pan with butter and sugar, remove, add the juices of the panfried duck and reduce with some red wine, serve with the cooked duck slices and the quince on the side and a pain de campagne to sweep up the juices on the plate.. eh oui, we do love that! Doesn’t it sound delicious?

panfried quince 12-10-2013 12-30-28 3075x2625

La recette:

  1. Wash 2 large quinces and cut in quarters. Peel(optional) and remove the seeds. Cut each quarter again in half.
  2. In a large pan, melt a large knob of butter and about 3/4 cup sugar and some lemon juice to taste. Add the quince and pan fry for about 10 minutes or until the quinces are tender and caramelized. Remove the quinces from the pan heat before they fall apart and keep aside.
  3. Add 1/4-1/2 cup of red wine to the caramelized quince juice and reduce for about 5-10 minutes. Add the quince slices back to the wine sauce and keep warm until needed.
  4. Serve as accompaniment with venison or duck breast or pan fried foie gras.

coing sauté

Pincée de fleur de sel:

  • Use apples or pear instead of quince.
  • Add spices like star aniseed, or a cinnamon stick or juniper berries..
  • Use honey of your preference instead of sugar.
  • These quince can also  be baked in the oven  at 180 degrees C until the quince are tender.
  • Serve as a dessert with a dollop of thick cream or créme fraîche.
  • Use the pan fried quince for tarte tatin or use and make a topping for a crumble.

quince 1 12-10-2013 11-50-024

Well, back from Paris; t’was a quick there and back, but that is how I have to do Paris now with all the animals waiting back here at Coin Perdu. Not that I complain because that is exactly the way I like it. Paris is wonderful, but after a week my head hurts. All is well when you don’t have parcels and bags and cameras and bottles of water and it isn’t raining and you have enough money to be taxied around. But a week of city life is more than enough – enough shoving and pushing on buses and le métro, slipping on wet métro stairs, struggling through narrow métro gateways with parcels and umbrellas, enough garlic odours on the métro from the stranger breathing in your neck and spitting his chatting into his portable above your head.

BUT…thankfully Paris is also filled with stories and a rich history and incredible beauty and there is always a good seat and (albeit expensive) coffee at the next corner. Great lunch meals at bistros, which is cheaper and sometimes better than dinners. Great places(squares) where you can eat your sandwich jambon and read your book(given it doesn’t rain). And of course, there is always le jardin du Luxembourg.

..le jardin du Luxembourg with the Eiffel tower in the background..

Paris jardin du Luxembourg 09-10-2013 11-33-31 1766x1289

..Monsieur is out with his little sailboat..

Paris jardin du Luxembourg 09-10-2013 11-16-52 1905x1268

*Did you know…?

total surface of le jardin du Luxembourg:      about 23 hectares

  • ornamental lakes:    2 800 m²
  • lawns:                         5 400 m²
  • Shrub beds               17 700 m²
  • flower beds                6 000 m²
  • interior perimeter:       2km
  • Trees forming lanes:  2 200
  • trees forming shade:     740
  • shrubs:                         35 000

(source: Sénat.fr)

..the garden is still dressed in summer attire with géraniums in the pots and will soon be replaced by the habitual chrysanthémes..

Paris jardin du Luxembourg 09-10-2013 10-25-56 1677x1325

Paris jardin du Luxembourg 09-10-2013 10-21-37 1936x1462

..le jardin colours later in  autumn with the gay Chrysanthémes..(images from November 2009)

luxembourg 2009 19-11-2009 16-29-07 2587x1895

..Luxembourg pigeons basking in the November light..

luxembourg 2009 19-11-2009 16-28-25 1881x2417

..le palais in November with its security guard an elegant backdrop to they sunny yellow chrysanthémes..

luxembourg 2009 19-11-2009 16-21-01 1631x2252

..les chaises ..- I have always been fascinated by the chairs in le jardin and I am keeping my eyes wide open to find some for my own garden..love them, don’t you?

Paris jardin du Luxembourg 09-10-2013 10-50-13 1795x1345

..sketchbook exchange: my theme for the sketchbook exchange in 2008 was the chairs of le jardin du Luxembourg..see more here of our exchange Flying pictures

Luxembourg 7-29-2008 11-17-00 AM

..la buvette des Marinonnettes..

Paris jardin du Luxembourg 09-10-2013 10-56-28 1825x1309

..le Pavillon de la Fontaine..

Paris jardin du Luxembourg 09-10-2013 10-24-12 2048x1536

..Don’t forget to look upwards every now and then..

Paris jardin du Luxembourg 09-10-2013 10-36-20 1385x1616

 

..and for thirst and directions, always some help..

Parys Oktober 2013

..after a morning spent walking, reading, watching people, watching school kiddies run relay around the fountain, witnessing a great game of tennis, drinking coffee at le Pavillon de la fontaine, doing some tai chi with other Parisiens, I said goodbye to le jardin and left by the gate of Medici..

Paris jardin du Luxembourg 09-10-2013 10-26-55 1744x1256

*Read more about le jardin du Luxembourg: (they can all be translated)

..à la prochaine..

Ronelle


Un Noël à la campagne 4: Beef tournedos with bone marrow and steamed vegetable parcels.

Et voilà! Le plat principal ( the main dish)! Beef tournedos with bone marrow and steamed vegetable parcels. The beef is local, from our Limousin department and couldn’t be more tender..it is cut from the filet and enjoyed with the marrow served on top, sprinkled withmy favorite fleur de sel..wonderful…I am a hypocrite, I can’t be a vegetarian! The sauce is made from a shallot, red wine, a few drops of balsamic vinegar and a few cubes of ice cold butter, whisked into the reduced wine sauce. If you have never made a simple red wine sauce like this, you are missing out on a succulent slice of life!

tournedos de boeuf 5

beef tournedos & marrow recette1

Une pincée de fleur de sel:

  • Tournedos cut from beef filet is the most tender pieces and need quick cooking.
  • Order of preparation to serve your tournedos/ 1. Prepare the vegetable parcels. 2. Bard the tournedos. 3.Cut the shallots for the sauce. 4.Cook the marrow. 5.Cook the meat. 6.Cook the vegetables. 7.Reduce the sauce. 8.Serve.
  • The cooking foil can withstand  temperatures of up to 220degr. C.
  • The marrow can be removed from the whole bone beforehand and poached in stock for 3-5 minutes, instead of frying in a pan.
  • Replace 1 cup of wine with 1 cup veal stock for a lighter sauce.
  • Instead of cooking the vegetable parcels in the microwave, it can be baked in the oven at 180 degr. C for about 15 minutes.
  •  Choose other vegetables, but keep to a maximum of three.
  • You can find professional cooking foil here and a demo on one way to use it.
  • Have fun!

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Our Christmas this year is once again in the barn with  dry mossed branches from the woods, stuck in a pot, assisted with rocks and stones from the “building site” ( the house area)..pampilles from Marinell’s wedding, rusted keys, and last but not least..our little owls. I am also somewhat off faerie lights and went for tiny lanterns instead, burning with a tealight every evening till late night. It sort of replaced our candle we usually burn for December in memory of everybody we love.

1noël 2012

16noël 2012

13noël 2012

14noël 2012

11noël 2012

18noël 2012

Isn’t it great to just for once in a year let the child in us loose, whichever way you choose it…? I hope by now your tree is up, how simple or elaborate..I hope you have a tiny something with a bow under your tree for someone else…I hope you have a candle burning…I hope you have love for someone around you, and I hope your heart is filled with hope..

19noël 2012

  • Tomorrow we will end our menu with an apple turret for dessert with a touch of amaretto..I just love dessert! One should enjoy dessert, small quantity, but it resounds off a meal beautifully..I can’t wait for tomorrow..why? Because I get to eat the dessert after I photographed it, of course!
  • I have to pass on another good French film; if you think you would like the previous ones I advised, you would like this too _ I am a sucker for vintage French films...La tranchée des espoirs.

à demain mes chers amis

Ronelle


Un Noël à la campagne 3: Topinambours and chestnut velouté with wild mushroom croutons.

The entrée (starter) for this menu is A topinambour (Jerusalem artichokes) and chestnut velouté with  wild mushroom croûtons. It has a wonderful woodsy flavor and finished off with a shaving of black truffle on the chanterelles mushrooms, it transports you into a winter forest.

topinambour et marron velouté 2

Recipe:

  1. Clean 1 onion and cut in slices. Fry the onion in a little olive oil until translucent.
  2. Clean 5 large Jerusalem artichokes, cut into small, even chunks  and add to the the onion.
  3. Add a tin of peeled chestnuts (210g)  to the mixture.
  4. Add a bouguet garni  and 350 ml water or stock (vegetable) to the vegetables and bring to the boil. Lower the heat and simmer gently for 20 minutes or until the vegetables are tender.
  5. Remove the bouquet garni and remove the soup from the heat. Add a handful of washed parsley and mix with an electrical hand mixer until the soup is creamy. If you want the soupy perfectly creamy, you can push it through a sieve.
  6. Add some cream, or stock, or milk to bring it to the right consistency (like thick cream). Season with salt and freshly milled pepper and a few drops of lemon juice.
  7. Serve warm with some freshly  grated nutmeg and a mushroom croûton.
  8. Mushroom croûton: Toast three thick slices of bread. cut into fingers and brush with truffle oil on all sides. Clean some some mushrooms of your choice with a brush and fry quickly in olive oil. Add some chopped parsley , season and place on top of the toast fingers. Finish off by placing two shavings of black truffle on the mushrooms and serve immediately with the soup.
  9. This soup can also be served as an amuse bouche, served in small glasses, with small fingers of toast.

Serves 4 people as a starter.

Une pincée de fleur de sel:

  • Don’t add too much liquid in the beginning..you can always thin with some milk, or stock or water towards the end to the thickness you prefer.
  • Replace the mushrooms with plain button mushrooms or with crispy Spanish ham.
  • Replace the Jerusalem artichokes with pumpkin.
  • Toast the croutons in a toaster or dry toast in a pan to keep it light.
  • Finish the soup with a twirl of truffle oil.
  • Never wash mushrooms with water, clean them with a brush.
  • Fry mushrooms in a hot pan ..I prefer to fry mushrooms in duckfat(a little) which can be heated to very high heat without becoming toxic. Afterwards I drizzle a little Olive oil. In a hot pan, you don’t need much fat, because the mushrooms fry very quickly.
  • I don’t push the soup through a sieve, because I like the tiny pieces of parsley which gives a nice 3speckly” effect to the soup.
  • Enjoy.

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The Christmas market in Meyssac was very quaint and I especially loved the lovely church with its display of nativity scenes in all the alcoves. Each nativity scene depicted a country…Brazil was there, France of course, Italy, Africa. Even Peru was there, each little figurine dressed in typical clothing. I adored it and planned on going back to Meyssac to take pictures of all the scenes. When I finally went back, it was gone! Of course, it made sense..it was on display only for the weekend of the market..all those precious figurines couldn’t be left unattended for the whole season. I can kick myself! So I lost out on the lovely nativity scenes..you will have to wait until next year.

But the little église of Meyssac is still adorable and here are some photos…

…The exterior of l’église de Meyssac…

eglmise de Meyssac 1

..the interior towards the altar with Chrismas lights hanging above the aisle…

eglise de meyssac 2

..the altar from close up..

eglise de myessac 3

..and the only nativity scene left for the season..

eglise de meyssac 4

..un lustre lighting up one of the many figurines the Catholics so love..

eglise de meyssac 5

  • Tomorrow will see the plat principal (main meal): Beef tournedos with bone marrow in a wine sauce and steamed vegetables.
  • A nice DVD to get you in a French vintage mood…La plus belle histoire des femmes.

.. alors, à demain!..

Ronelle


Un noël à la campagne 2: Two-salmon and avocado terrine.

We are at the amuse bouche of our Noël à la campagne menu…a two salmon and avocado terrine with a cream herb sauce. When hosting a dinner for guests or on special occasions like our Christmas dinner, I like to have an amuse bouche, a  little surprise awaiting at the table when my guests seat themselves. We usually enjoy our aperitif somewhere else..outside or in another room, or even around the kitchen table. Then we move to the dining room for the rest of the dinner. It looks very welcoming when guests enter the dining room with candles burning at the table and an amuse bouche  waiting on each plate.. When we are all seated and I leave the table to quickly get my entrée(starter) ready, the guests can enjoy the amuse bouche at their leasure and by the time they are finished, I am ready and there with my starter, without them noticing my absence, since the amuse bouche kept them quite busy! To present such an amuse bouche ready at the table, you will have to keep to something that can be prepared beforehand and can stand a few minutes without melting, drying out, falling over etc.

Two salmon and avocado terrine

two salmon terrine recette

Une pincée de fleur de sel:

  • Keep the amuse bouche small and decorated attractively.
  • This salmon terrine can also be served as a starter or as a summer lunch with a salad on the side.
  • Replace half of the poached salmon with shrimp meat.
  • Add some crushed red pepper berries for a different taste.

salmon terrine 2

Brocante à Bordeaux:

Bordeaux has 2 huge brocantes on the place Quinconce every year…end of autumn and beginning of spring. I missed the spring brocante, but one doesn’t make the same mistake twice! On Saterday morning very early we jumped into our four wheels and took the road to Bordeaux, about two hours drive from us. We arrived in the cold, in the mist, just as les exposants were opening up their stalls. It was still quiet and calm and after our coffee and croissant(of course!!), I shifted my bag properly over my blades, pulled back my shoulders, rubbed my hands together, took a deep breath and advanced with  that first step into this other world where I lose touch with reality and modern life and lose myself completely in the beauty of dust and rust..

Le coq de la France greets the visitor at Place Quinconce. I have a coq like that here at Coin Perdu..he thinks the whole of France belongs to him..attitude, attitude..!

bordeaux 9

Greeted by mist, but not at all disturbed by it!

bordeaux brocante - coillage 1

Wouldn’t I love to have these drawers for my atelier! I hinted and hinted with puppy eyes lifted to mon chéri, but it is true what they say..no one as deaf as those who don’t want to hear… ah well…

bordeaux 5

Old postcards make my knees jello too, especially the ones with old towns and streets  life from years back: I imagine seeing myself roaming about, or maybe cycling about…everybody cycled those days..

bordeaux 7

And of course, chairs – we do need to sit, don’t we. Sitting on chair that tell a story…isn’t that special? I think I might come back for these chairs in spring…will mon chéri fall for these I wonder..?

bordeaux 11

And a cutie..no, don’t ask me what outomobile this is. I knew, but  forgot again..and mon chéri is in Paris, I can’t ask him…

bordeaux 10

It just keeps going on…and on…and on…, with something for everyone and every budget..

brodeaux 4

I also found mon bonheur…..a real trouvaille(bargain)! Mon chéri was happy too…I came home with only 11 small books and I have already finished reading  one!

livres anciens

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  • So, while the amuse bouche was enjoyed, the entrée has been siummering away..yes… topinambours and chestnut velouté with wild musqhroom croutôns.
  • Another holiday French movie: l’orange de Noël

Alors mes amis…

à demain

Ronelle


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