The regulars here on Myfrenchkitchen will by now know how much I love an apéro(apéritif), or amuse bouche, or the spanish tapas.. On weekends it is standard practice in our home to have a glass of wine before dinner with an apéro. I hope one day in heaven there will be some apéros awaiting me on weekends- that and good coffee-or else I will take my business elsewhere…
As all the regulars will alos know, is that everything on Myfrenchkitchen is simple, as these salmon amuses bouches clearly show. The only requisite is “l’envie”, the desire to make it and enjoy it.
- Cut 140 g smoked salmon into thin strips, about 2cm wide. If possible, use wild salmon, which is much stronger in flavour. If you have your own gravlax that you made, all the better. Wash and cut green 1 large Granny Smith apple(unpeeled) into matchtsticks. Drizzle liberally with freshly squeezed lemon juice.
- Wash a few branches of fresh dill.
- Roll about 5 matchsticks of apple and a tiny branch of dill in a strip of salmon.
- Arrange on a platter, sprinkle with freshly milled pepper and decorate with lemon slices, dill flowers and serve with cold white wine, rosé, sparkling wine or champagne.
- One large Granny Smith apple and 140g smoked salmon (4 slices) make about 14 amuse bouche.Provide for 3 – 4 helpings per person if it is the only apéritif served.
Serves 3-4 people.
Pincée de fleur de sel:
- Use fresh fennel or fresh chertvil instead of dill.
- Add a dollop of sour cream or crème fraìche when rolling the salmon.
- Serve with a bowl of mayonniase or crème fraîche as an accompanying dip.
- Use other fruits in season and use smoked ham instead of salmon.
Since we are in the greens today…the hydrangeas are beautiful at the moment with nuances of green and salmon. Two Granny smith apples complete the picture in the barn.
..Green is one of the colours I love for setting tables outside. And blue. And red. And of course white. And ochre. Well, for that matter, all colours! I have a few things here at Coin Perdu which we often use for dining on the terrace in summer: rustic green rimmed glasses, old bottles, green fun plates, green banana lreaf bowls, green pottery bowls..
..Some small wild apples live in harmony with berries and egglantine rosehips..
..the birds don’t shy away from digging into the small wild apples..
..and neither do the horses..
..when going through my artwork in search of painted apples, I realized I have almost nothing. I had to rectify that immediately with a sketch. Green is a difficult colour. So many shades of it in nature. The challenge lies in creating your own green from yellows and blues with touches of reds and purples. That way you get much richer and interesting greens than the greens directly from the tube.
We have been cheated a bit out of spring and summer here in France this year, but we have had our week or two of beautiful, perfect hot weather! When looking back, it was all good, however short. I am lucky enough to have my birthday in summer and we had the most beautiful evening, spent around our bistro table with friends and family. It was special.
..birthday around a bistro table..
..and around the fire, every evening..
..the sound of running water, every day..
..fruit and fruit and fruit..
..alcohol free mojito, especially for me..
..always an apéro with our glass of wine, in this case stuffed cherry tomatoes with ricotta and herbs..
..tomatoes from the potager for dinner..
As far as automne goes..the leaves haven’t coloured yet and the days are still sunny and warm, with slight winds, clouds are rolling by fast in the blue skies and the waters of the streams are still, awaiting the first rainfalls.
But before I start sounding like Thursday’s weatherman..
Welcome back to Myfrenchkitchen! I’ve had a busy summer and September was spent doing only art every day, which I thoroughly enjoyed. I posted my art when I had time and if you are interested you can see some posts on Africantapestry. It was a great month for me , trying different methods and mediums, searching for new directions. I did a lot of plein air painting, just practiced techniques in the evenings, making terrible messes( on the canvas and my clothes!), but I enjoyed every minute!
..three houses, oil on linen..
“A big thank you to everybody who supported me and especially Monique, who was there with me EVERY day, in spite of her busy schedule. Your encouragement and support throughout the month…I can’t express how much that meant to me! Please drop in at La table de Nana and catch up on her beautiful posts of this past summer…just an inspiring place to visit!! When I am down, I visit Monique at La table de Nana..”
..Gubi and the geese, Aglaé and Sidonie..
..Gaitchi, Gubi and her fillette Dumêla..
So. With these images of our sweet animals , I say goodbye! to summer and its fun and hi there! to fall and its splendour. Even on my Pinterest page, I have gone “autumn”, so inspired by the decorating for fall, the colour of the sunsets, the champignons, apples and acorns, the deep and atmospheric colour of nature just waiting to explode.
..spider webs on an early September morning..
à trés bientôt
Our potager is bursting with courgettes and we can’t keep up with eating them. With vegetables one doesn’t have to do much in summer, the vegetables are good just on their own. Which is why any salad or carpaccio is a good idea.
- Cut 4 small to medium courgettes into thin slices. Layer onto a plate and drizzle with lemon juice and olive oil and leave aside for 30 minutes to marinate.
- To serve: Divide the slices among 4 plates by spreading them evenly on each plate. Drizzle with some more olive oil and lemon juice, a teaspoon of sundried tomato paste, and a drizzle of balsamic syrup. Season with fleur de sel and freshly milled black pepper. Add some olives of your choice, shavings of Parmesan cheese and finish off with rocket/arugula leaves.
Pincée de fleur de sel:
- Use green pesto instead of the tomato paste.
- Add dry roasted pine nuts.
- Use small black Greek olives.
- Add chopped sundried tomatoes or semi-oven roasted tomatoes.
- Use crumbled goats cheese instead of Parmesan cheese.
Summer evenings at Coin Perdu
Our evenings are spent around the fire..we start off with a glass of icy cold rosé while the fire is lit and we munch on a little apéritif, a must to keep my legs from going jello from the wine. It is something quick and easy..fresh cherry tomatoes from the garden, baguette slices with some sliced sauccisson of the region, or melted Camembert over the fire with baguette slices, or fresh radishes with salt(a big favorite!).
In the meantime, while the fire is coming on, mon chéri still fiddles with some activities around the garden, like mowing the lawn, feeding apples to the horses who are allowed late afternoons to graze on the lawns, cleaning the fountain orother small tasks around the house.
I am mostly sunken deep into an Adirondeck by the fire in the shade of the tilleul tree. My feet are up and I have a book in my hand. It is my favorite time of the day and I savor every minute. War will break loose if someone expects me to do anything else than reading my book, sipping my rosé and enjoying the early evening ambiance. At that hour am in my zone and refuse to be disturbed.
After dinner, we linger as late as we can around the fire. As the coals burn away and the horizon turns dark, we start moving away from the fire, lazy and slowly. It is time to call it a day.
**And some summer music for these summer evenings…
Girls in their summer clothes – Bruce Springsteen
In midsummer, when the sun is blazing hot and the cigales are singing away, we don’t have much desire for eating, except for indulging in ice cream. A cold simmer peach soup is perfect for those days and brings a bit of welcome change to the ice cream menu.
- Bring to the boil 1 liter of water with 1 vanilla pod, 200 g sugar and the rind of 1 lemon. Remove from the heat, add a handful of fresh mint leaves and set aside to cool.
- Peel and cut 6 peaches of your choice into slices.
- Add to the warm syrup and leave to cool down completely before storing in the fridge for about 4 hours to infuse.
- Serve cold in glasses or bowls and add a handful of fresh red berries of your choice to the soup(optional).
- Decorate with fresh mint leaves and serve with a dollop of vanilla ice cream.
Serves 6 people.
Pincée de fleur de sel:
- I used a mixture of white and yellow peaches.
- Macerate the berries with some sugar before adding to the soup, since they may be too sour for the soup.
- Add the berries on a little kebab/cocktail stick and stick into the soup, to eat separately.
- Leave the berries if so desired.
- Replace the mint with lemon verbena for something different.
- Serve in frozen glasses for an icy effect.
The signature of Provence is its white limestone..in the countryside, the hills, in the built walls, the drywalls, the houses, the pavings , the flowerbeds, the villages… Some of them new and some weathered handsomely by the mistral and rains of centuries.
I love an atmospheric window..
Clearly seen in this image below, is the different types of stone used, maybe at different times by different craftsmen.
Just look at that stone…beautiful non?..
A stone staircase between these beautiful stone walls, going up and up and up…
A flowerbed by a front door, typical in the small villages with no gardens..
Lovely shutters and vigne vierge creeper..
Sedum growing on the rooftiles..totally content in the heat, like me…
Holly hocks…an old world flower and one of my favorites..
Gay colour in an ochre coloured flower container..
Bonnieux is known for its brocantes..
..which overlooks the valley..
Lavenders on the windowsill..
So, with these images it is back to reality here at Coin Perdu, where summer is in full swing..and I don’t want it to end!
à la prochaine
Red peppers are synonym with the Mediterranean and it is one of my favorite vegetables, raw or otherwise. We grow them in our potager(vegetable garden) rows of them..and they find their way to our table in every way possible. Une petite tarte, using ready made puff pastry or home made if you are so handy or ordered from your boulanger, which is how I prefer to do it, is one way of serving these delicious vegetables.
- Wash 4 red peppers.
- Remove the seeds and cut them into thin strips. Place in an ovenproof dish and drizzle liberally with olive oil. Season with salt and milled black pepper. Add three twigs of fresh rosemary and two lemon wedges.
- Roast in a preheated oven for about 30 minutes.
- Remove from the oven and leave to cool.
- Roll out 4 rectangles of puff pastry to about 1mm thick and 8x16cm long. Roll the sides to the inside to form a little rolled side. Prick the inside with a fork, cover with some baking paper and weigh down with baking beans. Bake in a preheated oven at 200° C for 10 minutes, remove the beans and bake for another 5 minutes.
- Arrange the roasted peppers on the prepared pastry shells. Add some cubed or crumbed feta cheese and dry roasted pine nuts. Sprinkle with red pepper corns and drizzle the pan juices from the roasted red peppers over the filling. Add some rosemary twigs and place under the grill for about 7 -10 minutes.
- Remove from the oven and serve warm with a dollop of créme fraîche and a large green salad.
Serves 4 people
Pincée de fleur de sel:
- Use courgettes instead of red peppers, or a mixture of both.
- Add some halved spring onions to the red peppers before roasting.
- Use goats cheese instead of feta cheese.
- Serve with homemade balsamic sorbet.
- Spoon some pesto on the base of the pastry shell before adding the red peppers.
- Turn into a dessert by spooning some sweetened mascarpone cheese on the bottom of the pastry shell, cover with red peppers and drizzle with honey and chopped mint.
..the lavenders of Provence..
Mon chéri treated me to a couple of days in Provence. I don’t have to say anything, except that it was pure joy. It was so short, but my senses were alive to its maximum every minute.
Apart from the wonderful Provencal sun, the delicious meals on sunny terraces, the Provencal rosé wines, I did indeed manage to complete 7 sketches, while mon chéri patiently waited and used the time to play chess. Since our time was so short, I didn’t want to spend too much time on sketching though, so all I wanted was to capture a bit of the ambiance of our short stay. I think I achieved that and I am so chuffed. So chuffed indeed. If you’d like to see the sketches, you can pop over to Africantapestry.
I love lavender. Just simply love it. Not in foods. Not in soaps. Not in perfumes. not in my closets. But in pots and in the fields and gardens. That is the only place I can appreciate its fragrance, which is too strong and overpowering anywhere else. But the joy of lavender and its fragrance in a field or in a garden…nothing else comes close.
If only I could pass along the fragrance with these images…but it is all up to you and your imagination. Stretch out your hand and touch the blooms, hear the bees, see the butterflies, sniff the air, feel the sun and dwell in the heady fragrance…
The soil varies between the different fields, but they all have three things in common…altitude, sun and poor soil.
A lavender field snaking over the hill into a row of Provence cypress.
At the abbaye de Senanque, the lavenders aren’t fully open yet, it being a different variety. But I love the faded blue which harmonizes with the gentle quietude of the abbaye and the greys of its old stone building.
Small fields, larger, tiny, among wheat, beside the roads…everywhere.
Where there is lavender, there you’ll find bees and butterflies!
Green vines, purple lavenders and red soil…the colours of Provence.
One of my favorite photos with a scene of all my favorite things..nature with its rocky area, the olive grove, the lavender, the hills, the colors, the smells..
A quilt of color in the valley just below Bonnieux; lavender fields, wheat fields and vineyards.
*Keep an ear to the ground for the next post on Provence..until then..
Je vous souhaite un trés bon weekend..
Have a great weekend with, or without friends, but definitely with good food and a good book and some exercise, like gardening!
Next week’s post is all about the washing day. A chore we either hate..or love. If you want to be inspired to do laundry, then remember to stop by. If you want to affirm your dislike for washing..then stop by too! If you want to know what I think about washing..then be sure to stop by!
I will also be making a spring petit pois and stinging nettle soup, picked right here in our meadows at Coin Perdu (with gloves of course!) Will it be good I wonder?
..a laundry day..
à la semaine prochaine!
I decided to make a walnut tart, even though it is actually an autumn dish which we make when our walnuts are harvested after summer. But here, we eat it throughout the year, because we love it. Tout simple. That’s it.
Coming home from the marché aux plantes in Curemonte last week, with my confiture de noix and my chutneys and oils and vinegars and dandelion syrup under my arm, I thought it would be appropriate to make a walnut tart to accompany this reportage on the plant day at Curemonte. I’ve never made a walnut tart myself and it is only recently that I started eating it. I never thought it could be something special, until that one day that I took a slice at a friend’s house. It was delicious and it still is. It tastes like autumn. It is a rather heavy tart (which makes sense for fall and winter comfort), so I make it in a small tart tin, to have small slices…a good idea in any case for all tarts and cakes and goodies!
Our walnut trees are always late off the mark. They start off late in spring with these nice “flowers”, which are then rapidly followed by the leaves. With 4 huge trees, we always have a large supply of walnuts, perfect for Noël.
..tarte aux noix (walnut tart)..
*Pastry base: Recipe here. Bake the pastry shell blind( without filling, but filled with dry baking beans to weigh down the pastry). Bake at 200 ° C for about 10 minutes. Remove the beans.
- Crush 200 g walnuts, but not completely into powder. Keep some whole for decoration.
- Whisk 2 eggs and 70 g brown sugar until light and fluffy.
- Add 1 tsp vanilla essence, 50 ml TBSP strong black coffee, 2 TBSP flour and 150 créme fraîche ( or thick cream). Mix gently together.
- Pour into the baked pastry shell and bake for 20-25 minutes. Test with skewer and the tart is done when the skewer is removed clean when piercing the tart.
- Remove from the oven and sprinkle with 1 TBSP of walnut liqueur.
- Leave to cool, decorate with dusted icing sugar and some whole walnuts and serve with some créme fraîche or whipped cream.
Serves 6 people
Une pincée de sel:
- The brown sugar and coffee gives a nice dark colour to the filling; but the coffee can be omitted if desired.
- For a winter tart, try adding some spices like cinnamon and nutmeg, or cacao instead of coffee.
- Pecan nuts can be used instead.
- Keep the portions small as it is a rich and heavy tart.
- Make extra pasty for the base and keep in the freezer for another tart.
…defrosting the pastry for the base..
...spring walnut branches..
Marché aux plantes à Curemonte
Curemonte is a quaint little village, 10 minutes drive from us. This past week saw the annual marché aux plantes (plant market) at Curemonte, an occasion I look forward to every year. Not only do they have plants, but also food, artwork and some bric a brac..a vide grenier. Everything sold and presented, is local. The bread is made locally, the beer is from the local brasserie, the plants and vegetables are local, the bees and honey, the walnut delicacies and walnut tarts are made locally , the wine is local and the vide grenier and brocante are from les Curemontais themselves.
I love the country side, whether it is a French one or an American one or and English one. I prefer the ambiance and laid back ambiance of les campagnards, country folk..of which I am one of course. Strolling the small streets, peeking around each corner, stroking the dilapidated doors and windows, enjoying the laisser faire gardens( gardens just seem to happen by themselves, relaxed..). the world just comes to a standstill in the countryside where chatting to your neighbour is still a pleasure, almost an obligation and something that can even happen on the road, simply expecting traffic behind to wait..everybody waits. Beauty is all around you, simple, nothing is ostentatious. Glamor has no place in the countryside. Nature isn’t glamorous. It is simple. Honest. sometimes hard and challenging. Always beautiful. I thus hope I pass a bit of the beauty of Curemonte and its marché aux plantes on to you by these images.
..and plenty of food for hungry visitors; 8 euros for a plateau repas, which consisted of a glass of rosé wine, rillettes with bread for a starter, steak frites and cheese to finish..so simple, but so delicious in the atmosphere of camaraderie with people joining in at the long tables..
..I found my bonheur(happiness)..
..fascination comes in the form of dilapidated doors and shutters, railings, gates-my fettish..
..à l’année prochaine..salut!(until next year, cheerio!)
I hope you enjoyed this day with me in the French country side! I of course loved every minute of it and I relived it all by sharing it here with you.
until very soon( à trés bientôt!)
..biscuit de Savoie..
My hens, tiny as they are, provide us with a plenitude of eggs. As if that is not enough, the two geese, Sidonie et Aglaé, add their daily quota as well. I donate eggs left and right and we still end up with a surplus! I don’t complain..an old Paysanne told me that laying hens are happy hens. So how can I deprive a happy poule from laying a happy egg?
The goose eggs are perfect for baking. They are far too rich for eating on their own, too rich even for an omelette or mixed with chicken eggs. Seeing that I have these basket fulls of goose eggs, I found this delicious Biscuit de Savoie that asks for 14 eggs. Yes, you read right – FOURTEEN eggs. It may seem expensive to you, but the cake is worth it. To me of course, it is a bargain, because I only dig into my basket for 7 goose eggs and I have a perfect cake. Mon chéri, who is not a cake lover, now asks for the 14- eggs-cake, as he calls it. I hope you try it…you will like it!
- Preheat the oven to 170 °C.
- Separate the yolks and whites of 14 eggs into 2 bowls.
- Add 500g castor sugar and the seeds of 1 scraped vanilla pod to the egg yolks. Beat until the mixture is light and fluffy.
- Add a pinch of salt to the egg whites and whisk/beat until stiff peak stage.
- Sift together 185 g Flour and 185 G Maizena(cornflour/cornstarch).
- Add 1/3 of the stiff egg whites to the creamed yolk and sugar mixture and mix well. Gently fold in the rest of the egg whites into the mixture, alternating with the sifted dry ingredients. Don’t over mix! Always stir/fold in by going in the same direction.
- Pour the batter into 2 buttered and flour dusted cake tins of 26cm in diam. each. Fill the cake tins only 2/3 with batter, as the cake rises high while baking.
- Bake for 45 minutes or until a skewer is removed clean when piercing the cake.
- Leave to cool and dust with sifted icing sugar or top with a vanilla butter icing.
- Serves about 8 people or more.
Une pincée de sel:
- Remember that 2 large chicken eggs = 1 goose egg.
- The lightness of the cake is due to the 14 beaten egg whites.
- Fill the cake tins only 2/3 with the cake mixture..the cake rises high in the oven.
- The cake is baked when a knife blade is retracted clean when piercing the cake.
- From this recipe I get 2 cakes (26cm diam. and 24 diam.). Half the recipe to get only 1 cake of about 26 diam.
- Use eggs at room temperature.
- Flavour with almond essence instead of vanilla.
- Dust only with sifted icing sugar, or top with a butter icing, or drizzle with a runny milk icing.
- Replace the vanilla pod with a packet of vanilla sugar (7.5g) or a tsp of vanilla essence.
- Serve (without the topping of butter icing) as dessert with strawberries, whipped cream and a strawberry coulis.
I am still old school. I love my metal cake tins. I have succumbed to the silicone stuff, but now I’m handing them all out as gifts and I am reverting back to my old tins, some of which still come from my mother. Maybe it is what happens when one gets older..you revert back to the things that once gave you joy, in spite of new trends and “fashionability”. By oiling my tins with butter and giving it a dusting of flour, sticking to the pan is not a problem. But of course..freedom of choice is what makes the world go round, so by all means use whatever you fancy!
The biscuit de Savoie was adapted from the book Pâtissier, Petit Larousse.
…a handful of spring lilacs..
Spring is awakening very slowly this year, causing the garden to be in a slow rising too. but nonetheless, colour is everywhere. The glycine (wisteria) is absolutely gorgeous in the gardens and of course, we all have lilas..of all colours. I only have the light lilac, of which the colour fades beautifully as it ages. And they fit into all pots and vases and tittles and cups. For tables and bathrooms and shelves and corners to enjoy to the full. They don’t last too long once picked, but for the day or two they provide me with such satisfaction and my barn house smells like spring, even on a cool rainy day! It is true. The biggest happiness comes in small doses.
*Our little poulain (faul) is a week old today and getting just more cute by the day. If you would like to see some pics of her and her equally adorable maman, make a stop at A spring poulain! on my blog Coin Perdu, to read and see how things went last Friday night with the birth! Very exciting, it was!
*Have a great Sunday tomorrow..I will be off to a brocante, make a stop at the jardinerie for some tomato plants and do some weeding at home…
So, as always..
à la prochaine!..
Easter is spring time. Or spring is Eastertime.Whichever way, that is of course for us here in the Northern Hemisphere. Down south everybody is preparing for winter with their days beautiful and lazy with fall colors entering the scene.
Because I am so busy in the garden(every minute the skies give me a chance!) I don’t get to the stove much, and when I pass the stove per chance, I am too tired to the bone to cook and bake….so….. I am re-posting this delicious little cake from a past post; Lemon cake and writing our stories. I might just make a stop with my tired bones next to the oven and put it together for us too on Sunday afternoon to enjoy with English tea! I have never come across someone who didn’t fall in love with it right after that first bite..and just look at the recipe down below.. really….this is as easy(yet delicious) as it gets!
Pincée de sel:
- Use freshly squeezed orange juice instead of lemon juice.
- Add some grated lemon/orange rind to the mixture.
- Top with some icing sugar of your choice, or serve without. I prefer without, since icing sugar makes it too sweet for me.
- Decorate with fresh edible flowers.
- The cake is even more flavorful the next day.
- Use for dessert: break into pieces and serve, topped with strawberries, whipped cream and a berry coulis, OR serve with warm caramelized peaches and crème frâiche.
Here at Coin Perdu, I am fervently planting and digging and dividing, as much as my arm allows, that is. It is just wonderful to be back in the garden. The rains are still coming down very regularly, but the moment it stops, I charge outside to do a little something. A new garden is such hard work, especially in the preparation thereof, because planting in bad soil makes for even harder work the next season! It might look like nothing at the moment, BUT in a few weeks…!
..passion fruit juice for our break…
..mon cheri preparing the potager for me..along with his very willing assistants..
..early morning by the potager and the mist slowly lifting..while I slowly sip my coffee…oh, that first morning coffee..sooo good..mince!
..when taking a pause the chickens are there to “pause” along – this day I had un fraisier(strawberry cake) which I shared with them(of course!) and they loved every morsel! for the rest of the time, they scuffle around my feet in the soil, just coming up for some air every now and then..!
..still a lot to be done: the dalles(paving stones) must be laid on the terrace and partly into the lawn at the bottom, the wrought iron pergola must be constructed for the white glycine(wisteria), a stone bench under the small window. To the right I have planted kitchen herbs which I hope will grow under the walnut tree, since not many things grow under a walnut…
..eh bah voila..there you are, mon café..!
..my tulips are slow in the rising, but they are coming on steady..pretty soon they will be spectacular in their show off! I am so chuffed, because all my bulbs I brought back from Amsterdam, (see post here) is pushing through, except for 3 Allium bulbs I lost to mischievous rabbits..
..a lot of planting still awaits me – 60 lavenders, (lavande angustifolia, lavande intermedia, white lavenders) 20 santolinas, agapanthus, cistes, 4 olive trees, 6 Cypres de Provence, buddleias, kniphofias, ceaonothe de Versailles, 100 Siberian irises, then a lot of Iberis, Eryngiums, ficoides…
..In between all the pathways and staircases and dry hot corners, I stick in some thym serpolet and succulents like the ever popular sedums, sempervivums and jovibarbas, which grow beautifully in all those sunny spots…
* I am working on a series on tartes, tourtes, quiches et cakes, which I will combine with some table setting in white with silver, yellow with pottery, red with vintage and blue with rustic.
*So stick around..if I can just get my act togehter and organise my organising better..i will be back soon with the series on tartes, tourtes, quiches et cakes,
et à bientôt!
I initially thought I would post a recipe for “du vin chaud” (mulkled wine), to celebrate the last of my fall colour posts. But then I “fell” upon this recipe..red cabbage..beetroot…apples…pork fillet..and it won me over. So here I give you the voluptuous, dark reds of beetroot and purple cooked cabbage, lazy late-fall plums instead of apples and a juicy, tender pork fillet.
Une pincée de fleur de sel:
- I used late season red plums, but use apples if you prefer.
- Use cider vinegar instead of red wine vinegar if you use apples.
- Add a handful of dry Gobi berries.
- Avoid cooking the cabbage to death… remove from the heat when it still has a bite, because it continues cooking, reaching the perfect stage while standing a bit.
- Also good with veal.
- If you are vegetarian, the pork can be replaced by large roasted or stuffed mushrooms, or fish fillets.
- Can also accompany a frittata or boiled eggs.
Recipe adapted from “Filet mignon de porc, chou poêlé; des recettes pour reçevoir; le grand livre Hachette.”
Yesterday was Beaujolais Thursday, the day when new Beaujolais and le vin primeur of the season are sold worldwide. It is tradition in our house to have a meal somewhere with a glass of Beaujolais. It is a day I always look forward to and this year was no different. It is also the last post of my autumn color inspiration and I can’t think of a better way to end it than to toast the wine reds of nature with a young Beaujolais 2012..
And so, with a touch of sadness I say good bye to the splendour of fall. It is time to move on.
à trés bientôt!
Once again, I had to scratch my head to think of a recipe that would accompany the stunning ochre colours of fall. Of course not only in colour, but also in taste, spirit, ambiance..Of course..cheese. I can’t believe I haven’t shared this simple salad yet. It can be manipulated and changed according to the seasons and is always a winner with its warm toast, cheese and apple and fresh green salad.
- Place the apple rounds and goat’s cheese on toasted bread before putting under the grill.
- Take care to slice your apples, bread for toast and cheese more or less the same size.
- Use slices of Camembert instead of goat’s cheese.
- Use pears or quince instead of apples.
- Use brown sugar to caramelize the pears or quince instead of honey and serve with a helping of quince jam/jelly.
- Play around and make your own combinations to serve a melted cheese and apple/pear/quince salad.
..stillife nicked by a chicken..
..stillife with Royal Gala apples..
..walnut oil, walnut vinegar, raspberry vinegar, truffle vinegar..
Our fall colors have only now really reached their peak and the ochres are in abundance. I don’t have much to say, except that nature is at the moment an explosion of magnificence..
à la prochaine!
I am very rarely inspired by a recipe. It almost never happens happens that I eat something great and I want the recipe. Of course I enjoy it, but my true inspiration to create a recipe comes from “things” of everyday life. At the moment I am inspired by colour. Every day as I watch nature, I witness colours deepen and darken, fade and disappear. I am mesmerized by the dark of wet wood.. the doors, the windows, the wood piles along the country roads ready for winter fires, the deep beiges of dry fields, the soft creams of the sheep grazing the green hills..and then I remember that recipe saw in a magazine, or the one I tasted at a friends home, and I’m inspired to create the same. This time - A chocolate mendiant tart I saw in a magazine at the hairdresser. I can’t remember the magazine, or theexact ingredients, except for the addition of the Nutella and the icing sugar roasted nuts. And yes, the chocolate colour perfect to accompany the browns I see around me. And the taste..perfect for the cold rainy days..or any other day!
Une Pincée de fleur de sel:
- I used orangettes(candied orange strips). See crystallized orange strips how to make them. It is worth making them yourself to buying those tasteless ones in the supermarket.
- Other dried fruits I used: Dried figs cut in slices and dried cranberries.
- Nuts I used: Freshly shelled walnuts and pistachios.
- I didn’t use a sweet pastry, because the chocolate is sweet enough.
- This dough is enough for 2 tarts. I always make a double quantity so I have a spare pastry ready to roll out in the freezer.
- Consider using this pastry recipe..Omit the cheese, thyme and peppercorns in the recipe. It is much more buttery, delicious of course, but also richer.
- Leave the tart/tartlets to stand for a day to develop flavor.
- It is important to leave the dough to rest. I always leave my dough overnight, it prevents shrinking. This time I was too hurried and in the photo you can see the result..shrinkage!
..an old dilapidated, but charming door contrast beautifully with white stone walls..
..typical Corréze country-with light cream stone houses and dark roofs, dark shutters, rusted barn equipment, nestling in the green hills..
green Corréze hills with brown soil prepared for new fields, dry cornfields of the past season and stark, late autumn trees..
..happy, creamy white sheep roaming the green hills..
..two friends, a familiar Corrézien sight..
..this is a time of year I love to sketch. At the moment, I am truly inspired by the browns and the shapes, especially those of leaves, branches and everything else I find on my walks..
..the stacks of wood ready for the fast approaching winter..
Autumn asks for rustic food. Because some days are sunny and mild, meals can still be enjoyed outside and as such a homey, rustic meal can add warmth and cosiness. A rustic meal also falls in step with the colours of the season, as the pumpkin tart shows. So what can be better than being right in the spirit of the season!
***Errata: 3. PASTRY: .. “Use a bit MORE water if too dry and add more flour if needed…”
Une pincée de sel:
- Sweet potatoes are just as good instead of pumpkin..treat the sweet potatoes the same way.
- Use wholewheat flour instead of plain flour.
- Drizzle some herb honey over the pumpkin just before serving, or caramelize the pumpkin with some honey.
- Make individual servings of tartlets instead of one large tart.
- Use leeks instead of red onion.
..and autumn gives us umber and sienna..
When I think of winter think of black and white, grey, mystery, design.. Spring makes me think of flowery pinks, blues, lavenders, whites..In summer it is the exuberance of reds and yellows, that come to mind… Autumn gives us siennas and umbers, rich, embracing us with its warmth. I always think that it is the season for artists.
I wish you a lovely artist’s season!
Armed with my camera and macro lens, my boots and hat, I headed for the woods.
But…champignons of course!!
..my favorite hat..
Note: I’m not a mushroom expert, except when it comes to eating them, in which case I do have a strong opinion. So I may be wrong in my classification of these mushrooms. It is very difficult to identify them, since some are so close in appearance and character. See the end of the post for the sources I tapped into. The photos are of course my own.
..Entoloma lividum - toxic, under leaves
.. Hypholoma fasciculare – a poisonous mushroom, very common, grows on dead wood..
..Polypore feutré (Inonotus cuticularis)- a parasite that live on the damaged parts of live trees..
..armillaria gallica – toxic, grows on dead branches and leaves
..dacrymyces microsporus -grows on dead branches and tree trunks..
..Clavaire etroite – common on dead leaves and rotting wood..
..Russules Maculée – common under leaves on alcalic soil..
- More photos can be seen in my gallery in the sidebar: Champignons d’automne.
- Le nouveau guide des champignons – Cécile Lemoine
- Champignons -Polesse Jean Marie
- Les champignons de France – Hervé Chaumeton
I will soon have to go back into the woods, because I haven’ captured even half of what is still out there; And some of my photos didn’t turn out good enough which I’ll have to redo. So, until such time…
♥ don’t eat mushrooms which haven’t been identified by an expert..
♥ keep unidentified mushrooms apart for the others..
♥ clean your hands after touching a strange mushroom..
♥ don’t forget your camera..
I have been like these butterflies the last few weeks…fluttering left, right and center! Our eldest daughter’s wedding is a week from today and I’m in top gear, working to get everything done. Truth be told, up until now most of the organizing had been done by the two themselves. My work only really started these last few weeks and being true to my very bad self, I left everything until the very last minute, which now means a mean scuffling of feet to be on top of things. But I’m almost there…on top of things!
..Inachis Io(Paon du jour) Peacock butterfly..
Every now and then I get distracted by my animals or the garden…the flowers, the vegetables and my potager, a coffee…before finding my rhythm again to move along with wedding stuff. One such a pleasant distraction was the seductive butterflies in my summer garden.
.. le petit nacré (Issoria lathonia) ..
..Iphiclides podalirius – scarse swallowtail (le flambé)..
..la belle dame (Vanessa cardui)..
..(papillons satyrinae (satyre)..
..Colias alfacariensis (Fluoré)..
A last sip of cool and calm Provencal Rosé at sunset with mon chéri before friend and family start arriving from tomorrow onfor the wedding. And so with these images of my summer butterflies here at Coin Perdu and two cold glasses of Rosé, I leave you until I resurface after the wedding!
Sunday was a real “Dimanche à la campagne” at Coin Perdu. Our children from Toulouse visited the weekend, the sun was shining, we stopped working on our house for the day and we had a great brunch outside under the Tilleul tree. What made it really perfect was that Mon Chéri made lunch! I just sat in the shade, sipped my Rosè and enjoyed the company of the people I love. This frittata/tortilla/ omelette is the brainchild of Mon Chéri and it changes every time he makes it which course is typical of a frittata…you use whatever is available and to your liking!
..frittata/tortilla/omelette on the barbecue..
..the assistant earns her lunch..
Une petite pensée:
- Make a frittata to empty the fridge at the end of a month.
- Normally a frittata is done on the stove and placed under a grill for a few minutes before serving. I is firm enough to cut into slices.
- If you want it creamier, add a TBSP of crème fraîche just after you’ve added the eggs and stir .
- Always add a sprinkling of freshly cut herbs before serving for a fresh appeal.
- Place your frittata under the grill for a few minutes to have it puff up, melt the cheese if added and brown nicely.
- To make it vegetarian, omit the left over meat.
- Be creative with your frittata.
- Serve with fresh green salad, toast or country bread and fruit.
..dèjeuner à la campagne..
But back to the moment: ..the strawberries try desperately to produce one last crop… I sure did something wrong, because my garlic went to seed and is even smaller than when I planted them!… I lost all my newly planted carrots by simple neglect unfortunately (I didn’t water them…too lazy?)…my basil dried up too, but I still have some new leaves pushing, so I’m not completely hopeless!…My onions are all dug up…my young leeks look a bit frail…
..an empty late summer potager..
But on the other hand…my maize (corn) looks beautiful, although few…my pumpkin is coming along beautifully and already have little pumpkins all over…I am in love with all my grey foliaged herbs like the Absinthe(Artemisia absinthium), the santolinas, the grey potent curry plants..
..absinthe, french marigolds, tomatoes, maize, pumpkin herbs..
My artichokes are late, but I’m happy, even though I have only one plant carrying buds…next year I will have plenty of artichokes..enough to leave for flowering and enough for eating!…
One thing I don’t fail at, is growing beets…deliciously sweet, small and big, the young leaves delicious in salads. We have feasted this season on fresh beets and I’ve just planted some more and I’m already picking the leaves for colour in my salads – of course beets are one of the easiest vegetables to grow, but I pretend they are very difficult and I’m just soo good!…
..young beetroot peeping through the lavender..
A lovely green view on my potager..I have to add that this photo was taken just after some hard work, like weeding and digging-in horse manure(with the help of sweet Mon chéri of course) and pruning and all the labour a potager asks for…but still… quite pretty with the bright tansy and gay French marigolfds, the cloches and yellow pots, tomato forest… heh?…
..bright yellows for a potager..
Now just look at my maize (admitting again in a whisper that Mon Chéri sees to it being watered…?). In France maize is not eaten “corn on the cob” wise. On the contrary, it is seen as animal food and frowned upon as human food..but once they try it our way..on the BBQ.. with butter and fleur de sel..they are converted!…
..maize(corn on the cob)..
Of course I have camomile, as everubody does…how can one not have Camomile…such an easy growing, abundant and gratifying herb! Don’t trust the marker…nothing is what it seems here at Coin Perdu…
rosemary…oops non, camomile..
Aha…the tomatoes – last year I was conscientious and my tomatoes were properly staked and all the necessary pinching and mulching were religiously done and they were beautiful! This year, it is more of a tomato war with cherries and grapes and rondes and ovals fighting for air and power and it is an ordeal to harvest, but when we succeed, we have nice sweet abundant crops; I’ll be perfect again next year!…
As said…I love the santolinas…the greens and the greys…mixed with lavender, I can dwell there for hours. Hopefully I’ll have a whole field of mixed santolinas and lavenders next year – it all comes down to efficient planning?…
The visitors are bountiful and it rewards the hard work of gardening without pesticides! This young lady goes by the pretty name of le Nacré de la ronce(Brenthis daphné)…
..Nacre de la ronce..
Without planning it, my potager developed and grew towards the yellows. And I love it! Yellows, oranges, greens, whites and grey. Beautiful. But only in my garden. and only in the potager. The rest stays all white. And definitely not on my body! Look at these cheeky marigolds, bursting with energy!… and they get picked when they start to wilt, the petals are dried and used in salads..Nothing goes to waste .
Salads. A potager isn’t a potager without its salads. A leaf here and a leaf there, a handful f tomatoes, a basil leaf, a beetroot leaf … voilà, a salad for lunch….
salads (feuille de chène)
I’m one of those crazy gardeners… I am greedy, I plant too much, I plant too close together, I sow too many seeds… And so I planted far too many courgettes for our household and we ended up having these giants…pretty to look at, not as tasty as the young sweet courgettes though. But I always reason that life must be pretty too, not only practical and sensible, and that same reasoning goes for a potager…pretty has its place too in a potager. So here they are, my pretty giants!…
I hope you enjoyed walking with me through my potager at the end of the summer…almost.
A potager is hard work…all that weeding, the watering, the planting and seeding, the harsh summer sun, fighting the slugs and the deer, the rabbits and snails……it IS hard work and I am fa..aar from being the most effective gardener. Around us, everything grows and wanders like it wishes(animals included, people included) and when the worms devour my artichokes, I break into an instant fit and man and animal flees, but then calm down and casually start over again. We pretty much believe in laisser faire, so you will never see perfection around here, but I believe that it is a stress free way of gardening. What is a few weeds after all? And insects do more good than harm, and if the snails feed on your salads, just plant a few more.. or plant some sorrel to keep them away from your salad(snails adore sorrel)..or cover the soil with broken eggshells, or ash from the barbecue…live and let live..
OK. I have to shower and clean my nails and go find my gloves, which stayed behind somewhere in the potager…
…kayaking down the Dordogne..
Today, 22 April 2012 is Earth day.I would like to add my small contribution to help make the world conscious of the wonder of this planet we are privileged to inhabit. We have only one lifetime we to enjoy it and at the same time secure and preserve it for the future.
If we can teach our children from a young age to see nature from close-up, we will see a beauty deeper than just by scanning the surface: Taking walks in nature, having closer looks at what lies beneath a leaf or a branch, having them plant their own bean in a saucer lined with cotton wool, giving them their own corner in a garden to plant annuals, teaching them the benefits of insects and other crawling critters we normally flee from, having books on our shelves about nature, riding bicycle with them rather than transporting them to ballet in a car, teaching them the precious value of water, lie on our backs with them and discovering the stars, smelling wet earth, freshly cut grass…so much that we can learn from nature just by being present, so much nature can teach us when we pay attention…
..argiope brunechii female..
..Arion rufus(red slug)..
..Forest shield bug on Scottish thistle..
..wild flowers in correze…
..Bufo bufo, common toad..
..Mellicta Athalia, butterfly..
..Lacerta agilis, common lizard..
..water canal at Le Pescher..
..Birds of the Loire..
..La Loire in July..
Read about earth day 2012 here.
Joyeuses Paques, happy Easter, gesëende Pase, buona Pasqua, felices Pascuas…!!!