I have a few risotto recipes that I adore. One is made with sweet potato, another with saffron, yet another with wild mushrooms and then…asparagus. In this case I used wild asparagus with a very short season, but delicious while they last.
- Asparagus, lemon and sage:
- Sauté the asparagus for only 3 – 4 minutes, in a large pan with olive oil, lemon wedges, a sprinkling of white balsamic vinegar, salt and pepper. Remove and keep aside. they should still be crunchy. Saute the lemon wedges a bit longer to caramelize.
- Heat enough olive oil in a small frying pan to cover the base.
- Add some sage leaves and fry until crisp. Remove and drain on kitchen towel.
- Sauté 1 chopped shallot in a little olive oil. Add about 1 cup of arborio or carnarolli rice and sauté for another 3 minutes top release the nutty flavors of risotto rice.
- Add 1/2 cup white wine and 1TBSP of white balsamic vinegar. Stir. Add about 500ml of hot vegetable stock, ladle by ladle to the risotto, stirring all the while over medium high heat.
- Chop a few leaves of fresh sage in thin ribbons and add to the risotto.
- Taste the risotto…the rice should still have some bite and not be mushed to a porridge.
- Add 1 TBSP of créme fraiche, 1 knob of butter and 2 TBSP of grated parmesan cheese and the grated rind of 1 lemon. Turn off the heat and stir through.
- Taste for seasoning.
- Serve immediately – spoon the risotto onto individual plates. top with the asparagus en finish off with the crisp oil fried sage leaves.
- Sere with extra Parmesan on the side.
Serves about 4 people.
- Use garden asparagus or string beans instead of wild asparagus.
- Combine with tarragon instead of sage.
- Leave out the creme fraiche and use a soft goats cheese instead.
- Leave out the creme fraiche and sprinkle with crumbled feta cheese just before serving.
- The risotto should be creamy and not dry at all.
When the bumps on the road get too disconcerting, I always pull off the road, switch off the engine, empty my mind and drift off to that world where I know giggles and laughter are plentiful. And smiles. That place where we run off to when life is too blue and we want it more colourful. They are our private corners where we deal with these road bumps in our own unique ways so we can be able to turn the ignition key and continue on the bumpy roads. I thought I would share some of the things I run to for a smile or a hearty laugh or a tickling giggle.
- I adore that first coffee of the morning.It turns me inside out with happiness.
- I love watching someone enjoying a meal with gusto and joy(and good manners of course), someone who has a visible appreciation for the goodness of good quality products and for the preparation that goes into a meal.
- I love people who can fold double with laughter, enjoying laughing so much you can hear it right in the pit of their stomach! It is contagious and I might not know what the laughter is about, but I have to join in, just for the sake of the joy it brings.
- I love that good sharp which some people have. Not jokes. Jokes are flat and boring. Wit is something completely different. It is an art. That ability to be able to catch a moment and react to it with just the perfect touch of irony and humor.
- I love the smell of horses…their sweat, their manes, the oil on their skin..
- I love playing tennis; running for every ball, sweating, groaning like a pro, stretching, running, sliding…all of it..
- I love my chickens’ eager trot-run when they see cheese in my hand, it makes me burst out in spontaneous laughter.
- I love watching the geese’s rhythmic swaying from behind.
- I adore our apéros at sunset. If heaven doesn’t have that, I don’t want to go there…
- I love swimming..not lengths or any fashionable style, but splashing and diving and twirling and drowning… like a dolphin. I just love being in the water.
- I love waking up early morning to blue skies and sunshine..I can just burst with happiness.
- I love the smell of oil paints on my palette.
- I love a scalp massage when I go to the hairdresser.
- I love walking barefoot.
- I love walking in the rain.
- I love walking in my garden endlessly throughout the day, hoping I’ll see something new every time.
- I love having coffee and croissant with mon chéri in town and we talk about everything and anything, especially since he is a man of few words.
- I love my perfumes..I splash it on when I go to dinner, when I go to town, when I go to bed or when I go work in the garden. M favorite, you ask? But Coco , eau de perfum, Chanel of course.
- I love burying my face and kissing the soft belly of my cat Ayiani…she grabs my head gently with her paws and it makes me giggle with pleasure…although I have had the occasional scratch of her fury when she’s not in the mood…
- I adore my bed and I adore slipping into crisp linen smelling of sunshine. I fall asleep with a content smile.
I hoe I have touched some of your soft spots or at least made you pull off the road to find your private world where laughter and giggles abound!
…my favorite perfume; Coco, from Chanel…
(for more sketches of perfumes, see my art blog Africantapestry)
à a prochaine fois
Spring is a month of greens. From sprouting to adult leaf and branch. From bud to flower. From seed to fruit. It bursts with health and it begs for salads. Green asparagus is at its peak at the moment and will only last one more month before it comes to rest for whole year. Assemble your salads. Feast on your asparagus. There are no limits to pure goodness.
- Boil some pasta of your choice to al dente and keep aside.
- Clean and cut an onion into slices. Sauté in a pan with some olive oil. Add 3 or 4 small potatoes cut into rings, cover and cook over low heat until soft.
- Rinse some asparagus. Rinse some pois gourmande. Steam together until just tender. Add to the onions and mix lightly. Add freshly chopped herbs of your choice…basil is nice.
- Grate 2 or 3 carrots and mix lightly with some olive oil, lemon juice and a drizzle of flowered honey.
- Assemble the salad by adding the warm onion mixture to the pasta; Season with salt and pepper, leom juice and olive oil.
- Top with the cool, fresh carrot salad, sprinkle dry roasted pine nuts and drizzle with the carrot juices.
- Serve a good mayonnaise and baguette on the side.
Pincée de sel:
- Sauté the asparagus beforehand in olive oil, herbs and lemon butter and then add to the pasta…tastier.
- Use other vegetables like spring peas, or beans.
- Keep the variety of vegetables to a minimum to avoid a confusion of flavours.
- Omit the potatoes and add a meat of your choice, like chicken. add more sauce in that case to avoid a dry salad.
- Omit the carrot salad and use grated beetroot instead with a pungent vinaigrette which goes well with the potaoes and pasta.
Spring greens come in many shades (and tastes as well). For now, we will stick to the shades and tones. for this excercise I stuck to pure greens straight from the tube., painting some ribbons of greens on paper and walking around in the garden, trying to match the colour on the paper to the greens I can find in the garden.
Another fun project would be to do it with food…matching greens to what one can find in the fridge. Or doing it with summer yellows, reds, aubergines. Colour makes the world go round…at least for me.
Maybe in the next post I’ll set a spring green table..;paint some greens on paper ribbons and try to find matching greens for the table.
..grass green chives…
..young tilleul leaves with golden greens, brown greens and ochres..
..a young olive branch in olive greens and earth green..
..and my favorite green in the garden is Sennelier grey – the santolinas, some lavendins, curry plants, stachys, armoises, ballotas, convolvulus(image below), cérastiums…
..and lastly the lovely dark rich greens of ceanothes with its overflowing purple flowers..
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Winter has suddenly hit us with a bang and out came the soups of which onion soup is a favorite. The secret of a good onion soup rests on a good stock (preferably homemade) and of course the slow, deep caramelizing of the onions. If you want a quick soup for dinner, this is not it. But no doubt, for a cold day, an onion soup, topped with a melted cheese crouton, is pure heaven.
Pincée de fleur de sel:
- The longer you can caramelize your onions, the more flavorful they will be. It is a myth that onions can be caramelized within 10 minutes.
- I cut my onions in quarters and then slice the quarters finely, because I don’t like long strips dripping soup from my spoon.
- To serve country style, serve the soup in a tureen with the croutons on top and serve each portion from the tureen.
- It can also be served individually by placing a slice of bread on the soup, top with cheese and grill for a few minutes to melt the cheese.
- Don’t be skimpy with the thyme as it adds to the flavor.
- To really serve a soup and not soaked bread, don’t serve too much bread in the soup, for it soaks up a lot of the liquid and you will be left with only onions and soaked bread.
- Serve the soup hot in warmed bowls.
..a variety of onions..
..onions cut into quarters and sliced thinly, cooked until translucent and caramelized until dark and soft…
…countrybread, called a tourte here inCorréze, sliced and torn into smaller portions..
..Vieux Cantal( aged Cantal cheese) broken into small chunks and sprinkled on the bread and soup for a country dinner..
To all my American friends and readers…have a Happy Thanksgiving!
..à la prochaine fois..
Vegetables are part of our every day healthy diet, right? Five portions of different fruit and veggies every day. Yes, that is what we are advised here in France. I try my best to adhere to that..in any case, we love fruit and we love our vegetables. On the menu here are thus some carrots of all colours served with Greek yoghurt and a sauce flavoured with orange flower water.
Pincée de fleur de sel:
- Serve the carrots warm in fall and winter as a starter on individaul plates.
- Serve cold with salad leaves in summer.
- The sauce can be kept in the fridge for about two weeks.
- Add orange juice to the sauce with the vinegar and reduce to a syrup.
- Use an orange flower honey if possible, but otherwise a wildflower honey can work too.
..parsnips can serve as “white carrots”..
..when using young and organic carrots, it isn’t necessary to peel, only wash and use..
*recipe adapted from “Les légumes de Monsieur Wilkinson; Matt Wilkinson.
Like the carrots, my chickens are rainbow coloured too. And I adore them, no doubt about that. Every day is a story that unfolds before me from the morning to the evenings when silence dawns finally on the chicken coop.
..keeping an eye on the cooking in the barn kitchen…
..aren’t I pretty with all my colours..?
..I am the epitome of elegance, in case you haven’t noticed..
..life looks interesting from up here..
..Where are those hens again..!
..Don’t mess with our corner..!
à la prochaine fois
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
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..
Unimaginable that nettle soup can be delicious and yet, it is! Once cooked, the stinging effect disappears completely and all that is left, is a dark green, flavorful soup. Stinging nettle grows everywhere, the sign of fertile soil, and costs nothing. So why not make use of it? It reminds me somewhat of watercress, of which I often make soup too. Along with the spring petit pois pesto, it makers for a typical spring lunch or dinner or even a starter. See the Pincée de fleur de sel below for more ideas. I do hope you’ll try it.
Nettle soup with petit pois pesto
- Pick nettle leaves, wearing a pair of leather or other thick gloves. Separate the leaves from the stems, keeping only the tender leaves and stems. Harvest about 3 large colanders full of leaves for 4 people.
- Rinse the leaves in cold water to get rid of sand and grit. Don’t forget using the gloves, or switch to tongs.
- Clean and chop two spring onions and sauté in coconut oil(not to be confused with palm oil)or olive oil. Add 5 stems of garlic along and its flowers.(optional)
- Mix the nettle leaves with the onion and add enough vegetable stock to JUST cover the nettle/onion mixture. Adding too much liquid will result in a watery soup.
- Simmer on medium heat for about 20 to 25 minutes.
- Remove from the heat and mix with a hand mixer to a creamy soup.
- Add 3/4 can of coconut milk and 1 large TBSP of mascarpone cheese to the soup. Stir and leave to simmer very gently over low heat for another 10 minutes.
- Season with salt and pepper, lemon juice and a drizzle of balsamic vinegar.
- Leave aside until needed.
Petit pois pesto:
- Boil 1 large cup of freshly shelled petit pois for 2-3 minutes and rinsed under cold water. Leave to dry.
- Mix together in a mortar and pestle with 5 sprigs chives, 2-3 TBSP olive oil and 1 TBSP pine nuts.
- Season with salt and pepper, lemon juice and a drizzle of white balsamic vinegar.
- Don’t overwork to a puree.
To serve: Serve the soup warm OR cold with a quenelle of petit pois . Finish off with sprinkling of milled pepper and a drizzle of olive oil.
Pick nettles with a pair of leather or other thick gloves!
I picked the leaves(with gloves of course) early morning, separated the leaves from the harder stems, kept the softer ones, rinsed it very well and kept it in the fridge until I started the preparation.
Rinse very well!
Pincée de fleur de sel:
- Remember to pick the leaves with gloves, rinsing and adding to the casserole, working with gloves or tongs all the time.
- Like spinach, nettle must be rinsed well, preferably under running water. Catch the water in a bowl and add to you plants.
- It resembles spinach when cooked.
- Use watercress, or spinach leaves instead of nettle.
- If you fear the nettle to be too “wild” to your liking, add 1 large peeled, boiled and mashed potato, OR add some spinach leaves along with the nettle.
- Don’t add too much stock or else the soup will be watery. It is always possible to add some stock afterwards.
- Serve the soup cold in glasses or cups, topped with a room temperature pesto, or serve warm in bowls with room temperature pesto.
- If using frozen petit pois, boil longer than fresh peas..about 4 minutes. Stop the cooking process by placing in ice cold water.
- For a nice apéro, make a cuppacino – Place a layer of petit pois a the bottom of a small glass,pour over some soup and finsih off with whipped cream. sprinkle with grean matcha tea powder.
Freshly shelled petit pois.
Last, but not least..the pea shells are off to the compost heap!
*Note: I have finally gotten the chance to redo my photos for the Washing day post and if you would like to see and read my thoughts on a washing day..just follow this link to Coin Perdu -Laundry day!
* Thank you to everybody who shared their laundry stories either on Facebook, in an email or on the blog..I loved reading them..if there are more of you who want to share..please do so, I would love to hear your washing day stories and I know others would like to read them too!
Bon appétit et à la prochaine!
Nothing makes a better salad than leftovers.During spring, when all attention is focused on the garden and restoration work on the house, all sorts of salads with leftover meats and fish and vegetables make life so much easier. It is also a time when I stock my pantry heavier than usual with some interesting condiments to add zest to the salads without spending hours in the kitchen in the evenings. It is typically additions like sundried tomatoes, ready made pestos and tapenades, marinated mussels and oysters, canned sardines and anchovies, mackerels, beans and split peas.
For this easy peezy, light and delicious salad, I used the left over salmon and steamed potatoes from the previous evening’s dinner and turned it into a salad with all sorts of other goodies coming from the pantry and the fridge. I served it with toasted pita bread and a cream and dill sauce. What can I say…“cetait un régal tout simple”!
Salmon, potato and mussel salad.
- Heat some leftover salmon(flaked) and potatoes(cut into chunks). Add some chopped spring onions and a handful of currants.
- Arrange a mix of fresh salad leaves and herbs on a large platter.
- Sprinkle with nuts and marinated mussels and sliced marinated tomatoes and artichoke hearts.
- Make a cream sauce of a finely chopped small shallot, handful of chopped dill, a cup of cream or créme fraîche and a TBS of mayonnaise. Season with salt and pepper and a squirt of lemon juice.
- Top with the warm(not hot) salmon mix. Sprinkle with chopped dill.
- Serve immediately with pita breads or a country bread and some extra sauce on the side.
Une pincée de sel:
- Use a good mixture of herb salad leaves.
- Use mushrooms instead of the fish, if you don’t like fish.
- When using chicken, replace the dill int eh sauce with basil pesto or freshly sliced basil.
A contribution to Pie•ography..
Last year I’ve been asked by the creative Jo Packham, creator of Where women cook, to contribute, along with 38 other women, a recipe to her book, Pie•ography. The project was to create a pie which best described each author and write a short biography along with it. I found it quite a challenge, because talking about myself isn’t something I am comfortable with. Nothing wrong with revealing a little bite here and a little pinch there, but sitting down and directly saying: “..and so, his is who I am…” – THAT is tough. BUT…I finally got something on paper and created my pie..so I can tap myslef on the shoulder and say ;..“not too bad, Ronelle, not too bad at all..!”
For fun, I listed 30 tongue in cheek- things you don’t know about me. Read at the bottom if you’re interested.
Thank you to Jo for inviting me to join in..it is a great book and I am honoured to be in the company of highly talented and educated and ambitious women in this book, of whom Jo is of course one. Her creativity is never ending. for me it was a fun and exciting project to be part of!
30 things you don’t know about me:
- My worst characteristic is impatience.
- My best one is enthusiasm.
- I can lift my one eyebrow and drop the other at the same time.
- My ankles are rather thick
- My feet are quite cute.
- I used to trust people easily.
- I now put my trust rather in animals.
- I am impulsive and it gets me into trouble.
- I don’t fit into my wedding dress any more, but it doesn’t bother me.
- I don’t fit into my bathing suit and that bothers me.
- I still want to do parachute jumping, but I hate flying.
- I don’t like sharing the licking bowl when baking.
- I hate washing dishes. I also hate stacking the dishwasher. I see no light.
- My mom used to say my bladder is situated just under my eyes. It takes very little to make me cry.
- I laugh easily and loudly.
- I have perfected the puppy eye flutter. Mon chéri is completely defenseless against it.
- I hate conflict of any kind.
- I don’t believe the truth has to be told at any cost. Sometimes the truth serves no purpose..
- I have a great sense of humour. It is my life line.
- I love to learn, but I hate to be taught.
- I don’t mind making a fool of myself, but I don’t like to be made a fool of by others.
- It only takes one glass of wine to have me make a fool of myself.
- I don’t answer a telephone.
- I am a coffee snob.
- I have two experiences in my past which I can’t forgive and forget. They still influence my self image to this day.
- I am a nomad, I have to move on every few years.
- Autumn makes me sad.
- When I am upset I get into bed and cover my head.
- I am a Leo.
- The sun is my oxygen.
You can find the recipe and how I worked my way to it here.
Pi•ography can be ordered from Amazon.com.
If you want more information, don’t hesitate to contact me(details in my sidebar)
So, until next time…
Amusez vous bien et soyez sage sage!
(Have fun and stay out of trouble!)
“Un rideau de flocons blancs ininterrompu miroitait sans cesse en descendant vers la terre; il effaçait les formes, poudrait les choses d’une mousse de glace; et l’on n’entendait plus, dans le grand silence de la ville calme et ensevelie sous l’hiver, que ce froissement vague, innommable et flottant de la neige qui tombe, plutôt sensation que bruit , entremêlement d’atomes légers qui semblaient emplir l’espace, couvrir le monde.” Guy de Maupassant, boule de suif.
“It was early autumn, then, before the snow began to fly. –(There’s an expression for you, born in the country, born from the imaginations of men and their feeling for the right word, the only word, to mirror clearly what they see! Those with few words must know how to use them.) Men who have seen it, who have watched it day by day outside their cabin window coming down from the sky, like the visible remorse of an aging year; who have watched it bead upon the ears of the horses they rode, muffle the sound of hoofs on the trail, lie upon spruce boughs and over grass – cover, as if forever, the landscape in which they moved, round off the mountains, blanket the ice in the rivers – for them the snow flies. The snow doesn’t fall. It may ride the wind. It may descend slowly, in utter quiet, from the grey and laden clouds, so that you can hear the flakes touching lightly on the wide white waste, as they come to rest at the end of their flight. Flight – that’s the word. They beat in the air like wings, as if reluctant ever to touch the ground. I have observed them coming down, on a very cold day, near its end when the sky above me was still blue, in flakes great and wide as the palm of my hand. They were like immense moths winging down in the twilight, making the silence about me visible.” – Howard O’Hagan Tay John
…Voilà coin Perdu in January! Quiet and silent behind its curtain of white…
..A view on the bench, where I dream and plan, except in winter. Then I dream and plan by the fire..
..Forgotten socks …
..and terracotta pots waiting to be cleaned..
..Two adorable faces, waiting for fresh hay..
..The Eiffle tower, a bit askew in the potager..
..Old barrel rims, waiting to become arches in the potager..
..The wine bottle rack, serving some different purpose every so often..
..The road to la toilette requires snow boots..
..”La toilette” in snow attire..
..Velouté de butternut..
- Clean and chop and onion and fry in some olive oil.
- Add some cleaned Butternut, cut into chunks.
- Cover with vegetable or chicken stock until vegetables are completely covered. simmer until very tender.
- Mix to a puree and put back on gentle heat.
- Add coconut milk to the soup according to your preference.. Season and leave to simmer gently on low heat for about 10 minutes.
- Add the juice of 1 orange, season with salt and pepper.
- Serve warm with freshly grated nutmeg and crusty bread.
So, on this quiet, hushed snow note, I leave you..
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.
- Clean 1 onion and cut in slices. Fry the onion in a little olive oil until translucent.
- Clean 5 large Jerusalem artichokes, cut into small, even chunks and add to the the onion.
- Add a tin of peeled chestnuts (210g) to the mixture.
- 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.
- 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.
- 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.
- Serve warm with some freshly grated nutmeg and a mushroom croûton.
- 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.
- 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.
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…
..the interior towards the altar with Chrismas lights hanging above the aisle…
..the altar from close up..
..and the only nativity scene left for the season..
..un lustre lighting up one of the many figurines the Catholics so love..
- 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!..
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!
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!
Once again, a great time spent on my feet. This time round I spent my days leisurely strolling around. Gone are the days I fly on my feet and hyperventilate to catch all museum doors open. Now I simply enjoy the different culture which I find myself in for a few days, the different lifestyle and the habits of the pedestrian passing me by, and I fall in with each moment as it presents itself. And I still have a lot of fun..like getting lost.
I thought I knew Amsterdam by now, but I got so lost this time I almost ended up in Antwerpen! I walked for 2 hours before admitting I am lost and then spent almost another 2 to get out of my predicament and to some familiar ground. I have a good sense of direction(usually) and very rarely use a map and I have (usually) some great experiences with getting a bit lost. Unfortunately this wasn’t one of those occasions where one falls upon treasures on your lost road, on the contrary, it was a bit challenging. Maybe because it started getting dark and the streets I wandered started getting empty, or maybe because I saw so many black dogs lying outside the doors, or could it be the barred doors and windows I passed? With a dead phone battery and a very fertile imagination I continued walking. When I saw a young woman with a black Doberman on a leash, I decided this was my saving line..I followed her, not having the slightest idea where she was going, but I hoped if something happened, maybe she would unleash that black dog. I also had the good hope that she would get me to a less scarier corner. It worked. Following her brought me back to where I could at least see the church tower and I started breathing easier again.
By that time, my feet burned from wearing winter shoes my feet aren’t used to yet, I was hungry and thirsty and exhausted from visualizing the end of my life. A tiny Turkish eating corner and its beautiful young owner with her long dark black hair came to my rescue. I plonked my tired body into one of her chairs and ordered a chicken tajine with yellow rice and dried fruits and beetroot and a large glass of mint tea. That was the best meal I’ve ever had and I could see a future ahead of me again!
So, in commemoration of that wonderful reviving tajine, here is my version of it…delicious if I may say so myself..or maybe it lies in the memory..
..Tajine d’agneau(lamb tajine)..
Une pincée de fleur de sel:
- Use whichever meat you prefer, just adjust the cooking time. White meat like chicken cooks quicker than red meat like lamb and beef.
- ALWAYS brown your pieces of meat before making a stewing dish..it enhances flavor.
- Don’t drown your meat with liquid when braising. Adding a little liquid thorough the cooking time makes for a more flavorful and thicker, caramelized sauce.
- Add fruits towards the end if you want whole pieces of fruit in your meal. Adding them earlier will break up the fruit and thicken and naturally sweeten the sauce
- A tajine served the next day is even better in flavor. Just add a little water to reheat because the sauce thickens when standing.
Everybody knows Amsterdam for its tulips and canals and of course bicycles. And so, like all tourists, I also took some typical touristy shots, depicting Amsterdam in its daily habit. Of course there is much more to a buzzing city like Amsterdam apart from its colorful dress code. There is its poverty and illness, its age and constructional city problems, the crime and simply mean people, as I’ve had the misfortune of discovering.
..My soup bench and the surprise element..
But there is also the surprise element like when I was taken aback by a young man, staggering towards me and my soup on a bench(above). With a half empty bottle in his one hand and a full one in the other, he asked me in Dutch for a cigarette; I shook my head and pulled up my shoulders, suggesting I don’t understand. He switched to English and again I shrugged my shoulders. Being convinced he would understand no word of French, I answered him and satisfied with myself, I turned my attention to my soup. In perfect French, he addressed me again and even paid me an askew compliment, while holding out his hand to me in greeting. I almost swallowed my soup cup. What are the odds of a street bum speaking 3 languages fluently? Of course I had to take his sweaty hand in acknowledgement of him checkmating me in my own game.
..Pompadour chocolates and coffee..
I frequently stopped r for so,something to drink, which would be either a coffee or freshly squeezed orange juice. And it hit me how the little coffee shops differ so immensely from ours here in France. It could be anything from only one tiny table to a single wooden bench or a row of cushions. This is what I wanted to capture.
..Royal bagels and muffins..
..Greenwoods, with everything and anything..
..A single bench at LEF..
..Cushions and blankies at Kaldi..
..So many, many more coffee shops to choose from..
I skipped on museums this time, but I visited many an art gallery..some highly expensive, some interesting and some plain boring. But there is sure something for everyone. And with capturing a little of the art here in Amsterdam, I couldn’t resist being a little kitschy in introducing a bicycle sweeping by in front of my lens…now that was fun!
Of course Amsterdam isn’t Amsterdam without its bulbs. I carried somewhat heavy on my plastic bag all the way back to Coin Perdu, where they await their planting. Bulbs, bulbs and bulbs..will they grow?
..Bulbs and bulbs and bulbs..
Too soon I had to say goodbye to my new friends and head back home. But there is always the prospect of seeing them again..I wonder what experiences will await me then..
Yesterday was hot. Very very hot. I thought I was going to melt. Here in the southwest of France we are “au niveua 2 du canicule” (level 2 heatwave). In Paris everybody is in water…by the Eiffel, in die seine, in the fountains. We are drinking water by the tons, the ice cream shelves shelves are empty. We are thirsty and hot and sticky. We are like limp fish. But it isn’t the worst heat I’ve known, so I don’t complain..pretty soon it will be dark European winter days and I will miss this heat.
In the meantime, there are many ways to keep cool. One of them of course is eating cool meals…like sipping cold gazpacho!
Une petite pensée:
- I don’t add bread to the gazpacho, but I love to serve it with croutons sprinkled on top. Omit the croutons and mix some country bread together with the vegetable mix.
- Serve with vegetables cut into small dice(cucumber, peppers, spring onions)
- Serve with a cocktail stick of goats cheese, cherry tomato, basil leaf.
- Serve topped with a spoonful of scraped iced tomato juice.
- Use a celery branch to stir.
- Add cubes of ice in each glass
- Serve in rustic Spanish glasses for the best effect.
A visit to Brive la Gaillarde..Les rues, des petits chemins, un bistro, la collegiale St. MArtin, lesboputis(quilts), l’architecturte et les fontaines..voilà Brive la Gaillarde a Corréze.
From an overheated Vallée de la Dordogne…à bientôt!
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…
Et voila…M Pierrot Gourmand, as promised!
We love our apéro (apéritif) before dinner. It can be many things and always quick and easy. Only with visitors do I try to do something more “travaillé” more elaborate. But most of the time it will be fresh tomatoes with some mozzarella, or a bowl of home marinated olives, or melted Camembert and baguette slices, or carrot sticks with vinaigrette dip, or brushcetta… These little tomato cocktails are very popular. Fresh from our tomato vines, they are dipped in caramel and in poppy seed and stuck into Pierrot and served with cold Provencal Rosé wine on the patio while Mon Chéri prepares his fire for our dinner… this is of course in summer where one can’t be anywhere else but outside!
- Dip the caramelized tips into any finish of your choice: dessicated coconut for a tropical touch; toasted seame seeds, finely chopped basil, or mixed fresh herbs; gremola; chopped dried tomatoes flakes, milled peppercorns, chopped nuts of your choice…
- Don’t make the caramel too dark or else it will taste burnt.
- Use wooden lollipop sticks for an authentic feel or use toothpicks and serve on wooden beard.
- Serve with cold white or Rosé wines along with a bowl of torn and seasoned buffalo mozzarella pieces.
The birth of Pierrot Gourmand:
At the end of the XIXth century, the famous actor Debourreau created and played his own pantomime on the melody of “Au clair de la lune“. The personage Pierrot inspired Adolphe Willette, an artist to create a poetic Pierrot. He was referred to as “le Pierrot de Montmartre“. In 1892 Monsieur Everard of Everard and Herbert industries gave birth to a marquette of Pierrot sitting on the moon, offering bonbons to children. And so Pierrot Gourmand was born.
The first lollipop was invented by Everard in 1924, made of barley sugar, fruit flavors, cola and caramel and shaped in the form of a spear head. The milky caramel was the first flavor on the market. Up until today Pierrot Gourmand lollipops still exist in both the round and original spear head shape. With a production of over 2000 tons of candy per year, the fifties was regarded as the golden years for Pierrot Gourmand. Today it is part of the Agro-industriel-andros group, well known for its Andros jams and juices.
More reading on Pierrot gourmand:
..à bientôt mes amis!..
I make only easy, simple and quick food. I have done the difficult, intricate thing, but now I enjoy doing relaxed cooking. This is another very simple, very versatile recipe, which I’m sure many a home has in its possession. Only the presentation differs from the one occasion to the next and the one family to the next.
- Use any other white fish.
- Instead of folding the pastry in rolls, fold them in triangles.
- serve as a cold apéritif before dinner with a cold dry white wine.
- The same recipe can be used in different ways: as a crumble with a breadcrumb, butter and oats topping and baked in the oven. OR topped with mashed potatoes and baked in the oven, OR with flour and butter and eggs added for some fish cakes…
- Can be served small as a starter or larger as a light lunch with a big mixed salad.
Some Koi images. I’m not truly a fish person, but Koi can fascinate me with their movements, their colors and their behaviour. they really have personalities, which I didn’t believe until I saw it for myself. I have done some paintings and some studies of them, but find it very difficult…it is much easier to capture the personality of a person than a fish!
Have a great weekend!
Today is Grandmothers’ day here in France. everywhere “les Mamies” were taken out to lunches, flower shops were open(normally closed on Sundays) and husbands and children walked around with small bouquets for their sweet “Mamie” I wish I had a “Mamie” who I could spoil today, but the best I could do, was join in the fun at out Cecile’s bar, “le café du Centre” in Beaulieu sur Dordogne, where everybody gathered in happy spirit for coffee and croissants!
Of course that is something just up my alley, for I adore my coffee and I adore my croissant. I’m not a very routine and organized focused person, but not a day goes by that I don’t routinely start my day with my black “café allongé, un verre d’eau, un croissant and the day’s journal, La Montagne.
..my habitual café et croissant..
And so…right there, this morning, next to mon Chéri, among our cafés and croissant crumbs, camera, lenses and writing carnets and laughter of Cecile’s clients, the idea was born for a new blog. I am up for change!
..le café du centre..
So maybe I will move over from Myfrenchkitchen to Café & croissant, which will just be about everything I encounter in my everyday life…I suppose not much different from what I’ve done on Myfrenchkitchen. and of course food is included….man can’t live on croissants alone! I am considering having only the one blog…for my art, for our coin Perdu and its country life and restoration and all things that I find brings sense to this challenging life we live. But maybe I won’t move…I will of course lose many of my readers and will have to start all over and my URL will change which is always a complicated story for all involved. But where is a will, is a way. I need to move on to something new…some new juice! The future will lead me.
I’m also leaving this week for a week or two in Hawaii with mon Chéri. All tech stuff will stay behind, except for my camera. I’m taking only my bathing suit, sketching tools and little black number…for all those dinners awaiting me! I want to switch off and indulge in nature the sun and surroundings, let my senses treat me every day. Can you tell I’m excited?
And to round off this post…I made a curry chicken tagine for dinner..
- Chicken cut into portions, browned in olive oil and madras curry. Added potatoes cut in cubes, onions cut roughly, a handful of organic dried apricots, chopped preserved lemon, a tablspoon of wild flower honey and some homemade chicken stock from the freezer. Bring to the boil and slowly simmer until you have a thick sauce and tender vegetable and chicken.
- Add some spices of your taste…I used cinnamon, freshly grated nutmeg, salt and pepper and crushed juniper berries.
- Serve with couscous.
- Bon appétit!!
I’m not a very big potato fan, but with our extremely cold temperatures here in Europe and especially here at Coin Perdu in the barn, I take comfort in a hearty true mountain tartiflette. It does wonders for my cold body…and spirit! It is a favorite in my family and we make it different every time. It is a recipe that can be played around with, except for the cheese..that can NOT be replaced. It won’t be a tartiflette without that strong flavoured creamy cheese.
There aren’t any specific quantities for making a tartiflette…I can only tell you more or less what I do:
- Wash 4 -6 large potatoes and boil until almost tender.
- Rinse, leave to cool aside.
- Fry 2 large onions in a pan, add a handful of sliced champignons de Paris and a packet of bacon pieces. Season to you taste.
- When the potatoes have cooled down, remove the skin and cut into thin slices.
- Heat the oven to 200 degr. C.
- Layer the potatoes in an oven proof dish, alternating the potatoes and the onions.
- Cut a Reblochon cheese(or another soft cheese of your choice) through the middle so you have two thin rounds. I used a Montagnard des Vosges. Place cut side down on the potatoes.
- If your dish looks too dry, add a drizzling of créme fraiche before placing the cheese on top.
- Bake for about 30 minutes or until the cheese has melted and the crust has become dry and brittle. Remove from the oven and remove the crust from the dish. Sprinkle with some paprika or “piment d’Espelette” and bake for another 10 minutes or until the top is nicely caramelized.
- Serve warm with some slices of smoked ham and a large fresh green salad on the side with a pungent vinaigrette.
Serves 4 as a meal.
Europe had been covered in a Siberian snow blanket for the past week or so…freezing cold, hyper dangerous, but spectacular! It is exceptionally cold here at Coin Perdu and I have a rough time keeping warm, seeing to fresh water for the horses with all the plumbing frozen rock solid. Warming up the barn to a comfortable temperature has also been a challenging task as of late and the only solution is to dress Inuit style, shuffling around in multiple layers and moving with less agility than a polar bear. don';t even mention femininity.. We were snowed in without snow chains for the car and couldn’t get up the hill. the small French country roads are not made for snow and tiny cars and evidence of this is seen all around the countryside with cars in ditches off the roads.
..our/my home for now…
..bringing the horses in for the night, feeding them, carrying hay from the e other barn and water from the swimming pool..
…an unfinished home – what would I give to be all snug in my home..
…VERY c..c..c..c0ld visits..!!
…the boxwoods are still standing and showing off their beauty against a white background…
..first time snow for Mimolette…
…discovering this all-white-business…
..a white potager(vegetable garden) with the eiffel tower empty, a garden cloche looking quite pretty and last year’s cherry tomatoes…
Mésanges bleues(blue tits and a mésange charbonniére(Great tits) are all too playful in this cold. Between them and the red robins and the pies and the horses and the chickens and the cats and the rabbits and whoever else…; I just can’t keep up with feeding everybody!…
…just some prettiness…
Last, but not least: THANK YOU to everybody who has sent me emails and messages expressing concern for our staying here in the barn at Coin Perdu during this cold, wondering how we/I’m holding up and whether we/I’m surviving. It is very much appreciated.!! I’m still here, even though I have to admit it is a bit tough lately. Thank you for caring!
the polar bear(ess)!
Very few people enjoy white beans. I’m actually not one of those few. But a salad…that’s something I always enjoy, and with bean salad, it is no different. Not a cold salad though. Slightly warm. And not a mushy one either. Fresh and crispy. That’s how I like all my salads. Try it, you might like it too.
There can be so much playing around with this recipe:
- Use a mixture of white and red beans.
- Do yourself a favor and use either the fresh pods or dry beans from the organic store, but not the canned beans…there is just no comparison between beans freshly cooked…just, just tender with still some bite…and those overcooked, bleak, mushy, floury canned stuff.
- Keep the colors and flavors in your recipe simple.
- Add other grapes of your preference, or try figs, which are also in season now.
- Use chervil along with the parsley, which will compliment the anchovies.
- The anchovies can be left out or replaced by another fish like sardines.
- Use red onion for its sweetness.
- Add some freshly grated ginger for extra piquancy and flavor, in which case one would leave out the chervil.
- This little salad can be used as an aperitif, which is very “tendance” at the moment – serve a helping on pretty spoons with a cold wine, or serve on a small toast triangle, or in a verrine(small glass), or serve in a bowl with slices of baguette so each person can serve him/herself.
- Add the grapes cold and just before serving, so as to have nice crisp and cool contrast with room temperature.
Here at the end of summer, I am remembering a garden by the Loire. One I haven’t seen in almost 6 months. A garden I miss for its beauty. Its tranquility. Its animal life. For the many memories it gave birth to.
I remember the hard work, shaping something from nothing. I remember the many mistakes made. But mostly I remember the small but significant successes. The bounty in flower and foliage, the madness of rambunctious herbs, the unforgiving heat of summer sun, the many surprises and no less , the stubborn, but amusing persistence of the weeds. This all shaped my garden, gave it a rich and full life… gave me a rich and full life… season after season.
I remember being too ambitious. Having too little space and planting far too much. I My little garden turned into a forest by the end of summer…the roquette sweeping through the pebbles, the fennels reaching for the skies, the lavenders dancing wild sambas in the beds, the Pierre de Ronsard climbing rose playing out a Sleeping Beauty fairytale. The boxwoods’ constant demand for pruning, the long shoots everywhere, the new shoots everywhere, the dead heads waiting paitiently…
I remember how the garden could change as often as I can change my mind. Each seasons’ corners were plentiful and changed from one year to the next. Or even more. There was a corner for reflection, for morning coffee, one for sipping a coolness in midday. There was room to bask in the sun and of course a spot chosen somewhere for the meal of the evening. And how romantic were these summer evenings in this garden by the Loire, accompanied by the heady fragrances of jasmines and roses, lavenders and lilies! These lazy dinners lasted long into the night, lit up by candles and lanterns, handmade especially for me by a lover.
I remember how different this love affair with my little garden was to what I have now here at Coin Perdu, where our eyes follow the fall of the sun every evening to far beyond the horizon. It flames up the skies and we are woken up much later by the brightness of a moon and a starlit sky. In the garden by the Loire, sunsets were rare, cut off early evenings by the shadows of the cliffs and the welcome coolness of the caves. The small garden enfolded our evenings in a soft dusk pashmina, a warm embrace of familiarity and comfort. We lit up our candles and made fires in the summer kitchen. With herbs from the garden we stuffed meats and marinated vegetables. Our summer days began and ended in this little garden.
We lived and worked close together in this tiny “jardin de curé”...the cats, the chickens, the people…we all crowded in the summer cave, or in the working “cave” or in my “ atelier“…purring on cushions, lounging on daybeds, playing guitar, listening to music, reading, talking deep talks, speaking deep thoughts, painting, eating, sleeping…
It was nice.
No. It was magical.
It was mine.
This tiny garden by the Loire.
My courgette is taking over my potager here at Coin Perdu…beautiful and healthy with enormous bright green leaves and underneath those cheeky yellow flowers peeking through. The male flowers are starting to fall of and I’m picking them up and drying them to use as dried flowers for sprinkling over my salads…my latest craze; if you keep still long enough, I sprinkle you with dried flowers
The female courgettes are the only ones carrying fruit and I’ve picked some of both to stuff with a crab filling. Both male and female flowers are edible. If ever you can get hold of some courgette flowers…they are absolutely divine, from another world and savored slowly and deliberately…well, I’m a lady, I can’t say what I really think, but you’ll know what I mean when once you’ve enjoyed one!
- Serve the flowers stuffed, without steaming.
- OR make a batter of some flour and add some fizzy water, mix until a thick cream . Dip the courgette flowers wth filling into the batter until coated and deep fry quickly, one by one, turning each once once. Remove, drain and serve sprinkled with fleur de sel and a few drops of lemon juice, or a light yoghurt/mint sauce (natural yoghurt, chopped mint, seasoning, lemon juice..)Make your own filling by choosing ingredients you like and by mixing flavor which compliment each other. Keep it light.
- Serve on a bed of mixed salad leaves with a vinaigrette.
Myfenchkitchen is off to Provence for a week of painting with 3 artist buddies. We’ll be staying in the Vaucluse home of well known painter of Postcards from Provence, Julian Merrow Smith and his wife Ruth Philips, while they will be in England where Ruth will be playing cello at the Garsington festival. We even have our own blog, Four go painting in Provence and you’re invited to follow us every step of the way on this trip if you’re interested in seeing all our adventures…which of course will be mostly painting…and eating…and painting again…and then visiting the markets and painting them …and eating…and having some wine perhaps and eating again… or is it painting…in any case, a lot of everything! you can read a little more on my art blog too: Africantapestry is off to Provence for a crazy painting experience!
I’m leaving on Sunday for a week..the other three artist buddies, Katherine, Sarah and Robyn will be there for 3 weeks. unfortunately I have some exciting obligations to tend to here at Coin Perdu, which I’ll share with you once I’m back! So don’t go away…keep well and in the meantime…keep those pots sizzling!
A salad is something that can be eaten at any time…mealtimes or snack times and even those times you feel like eating out of boredom. Go for a salad. It is safe. It is my ultimate favorite dish, summer through winter.
In our home we are always stocked to the brim with ingredients for a salad. Vegetables, greens, leaves, nuts and seeds, dried fruits, cheeses, flowers and herbs, essential oils, but even more so… an interesting vinaigrette and little “addition” to prevent a salad from becoming boring.
This time… a salad with broccoli and preserved ginger, a pungent ginger vinaigrette and a scattering of dried edible flowers for some interest.
- Use a mix of broccoli and cauliflowers florets.
- Use broccolini instead of broccoli.
- Omit the ginger and use a firm fruit in season. Use some juice or pulp of the same fruit in the vinaigrette.
- Try different herbal/flower teas or infusions as a base for a vinaigrette.
- Use fresh flowers instead of dry dried ones.
- Add some fried bacon pieces or thin strips of pancetta for a salty addition.
- Serve the broccoli still warm for a salad with more substance and sprinkle the dried flowers just before serving.
- Marinate the broccoli in the vinaigrette for 15-30 minutes before serving at room temperature.
…and edible flowers:
Nothing can be easier than making your own dried flowers to use in vinaigrette, salads, and sauces and any other food decoration, with only one rule to keep in mind: make sure the flowers are edible! sometimes the leaves can be used, but not the flowers or vice versa. Make sure you’re not allergic to some flower or pollen. Don’t use flowers from florists which may be sprayed with pesticides. Your own garden or nature is the place to gather your flowers. Whether you’re in summer or winter, you can always find some flowers around you to use in your foods and of course, so much the better, because you DO eat seasonal don’t you?
We all use herbs in our salads, dried and fresh and they are familiar to us. A few lesser known flowers for a vinaigrette are marigolds, lawn daisies, dandelions, pansies, clover, hibiscus, cornflower, mallow, zinnia, tulips, phlox, day lilies, begonia, gardenia, lilacs, magnolias, fuchsias…
and of course, the well known violets, nasturtiums, borage, lavender, sages, sunflowers,roses, camomile, marguerites, geraniums, honeysuckle, poppies, courgette…
I’m showing a few that I’m drying now which are in season:
I pick my flowers when I dead head them…snip off the drying ones. Pick them during midday, wash them, let dry. I then use a scissors to cut the flowers off right behind the petals, as to keep only the softer tips of the petals. I mostly use only the petals of the flowers to dry, except for the small lawn daisy which looks very cute scattered on a salad or sorbet. To keep its daisy shape, I let them dry face down with a little pressure to keep them open . The harder and tougher stems aren’t always enjoyable in a salad or sauce, so make sure all hard stems are removed. Spread the petals on a large tray, covered with a absorbing paper or kitchen towel. Leave in a dark, cool and dry place. The petals dry very quickly and can then be stored separately in small glass containers to use on different occasions and with different dishes. Store in cool dark spot.
…lawn daisy (paquerette)…
When you’re not in the mood for drying your own flowers, you can run off to the organic store or any herbalist where you will find interesting tea infusions and herbal infusions which you can buy.
à la prochaine!
In the spirit of this perfect spring , enjoying fresh asparagus with a balsamic sauce, topped with a poached egg fresh from my chickens, is a sin easily forgiven. It is a popular spring dish and with a twist here and there, you can enjoy it several times and each time have something different on your plate. (see suggestions below)
- Stem or boil the asparagus instead of sauteing in oil if you want to cut down on fat. Make a vinaigrette of olive oil and lemon juice and balsamic and drizzle when served.
- If the asparagus are too thick, cut in half.
- Use wild asparagus.
- Use thin green string beans instead.
- Instead of a poached egg, a soft boiled egg can be used.
- Chop a hard boiled egg finely, sprinkle on the asparagus and top off with a dollop of mayonnaise and fresh herbs, instead of the poached egg.
- Instead of balsamic vinegar, make a reduction of white wine and a few saffron strands: Remove the asparagus from the pan, add about 150 ml white wine, 1 tsp of white balsamic to the pan along with a few strands of saffron, let simmer until syrupy and drizzle over the asparagus.
- Use dry roasted almond flakes instead of pine nuts.
…and a brocante at Collonges la rouge.
Elsewhere it may be cold and rainy, but here in Correze, France, it seems we have skipped spring and jumped straight into summer. Browsing the brocante in Collonge la rouge this past Easter weekend, couldn’t have been more perfect, The brocantes are starting off with full force and every weekend one can pick and choose between several. I prefer the small town, more informal ones with jovial, hearty conversations and laid back country side ambiance.
Collonges la Rouge counts as one of “The most beautiful villages of France” and is a charming little 800’s village with its rustic red stone. In a next post I’ll show and tell more about it.
We can never do it any other way..always start off with a coffee!
…Wooden farm furniture at the brocante…
…and two sketchers…not buying, only observing…
…and Scruffy is keeping an eye from down below…
…bottles I would love to have, but can’t afford…
…and ditto for this beautiful white and black Gien pot…extremely expensive…
…such nice milk glass vases…
…and finally I found lovely lace curtains for the barn door at Coin Perdu…
I am writing from Coin Perdu in Puy d’Arnac, Correze, where we’ve opened up the house and restarted the restoration process.
I have started work in the vegetable garden, where the process is much slower than I would like, but like with art, it should be about the process and not only about the end result. so I’m slacking down and enjoying the stiff muscles and backaches and bruises and blisters…or am I? Be it as it may; life here in the green valleys of Correze doesn’t care for haste and speed(except on the roads). Days are long and start and end in their own time. People stop in the roads to talk to the neighbour. Chickens and ducks waddle lazily by the roadsides and the cattle just graze without thought in the hills. how can I push on with my vegetable garden when the rest of the world around me is taking time to enjoy the present moment. So I suggest a break from our hectic programs…stop by the market, buy a bunch of radishes, call some friends for a sundowner and catch up on that friendship while you munch on fresh radishes with real butter and a sprinkling of fleur de sel. It is what we do often. It is what all French do. Often.
- Use any herbs of your choice, but stick to a maximum of three. I used parsley, chives and lemon peel, with a drop of lemon juice.
- Serve mayonnaise for those who don’t eat butter.
- Instead of Fleur de sel, use Maldon salt flakes.
- Don’t throw the leaves of the radishes away, use to make a soup, like you would use spinach.
- Serve with a cold rose or cold dry white wine as an aperitif.
…and a magazine feature.
I’ve had the big honor of being featured in the spring issue of the elegant magazine Where women cook, by the very creative team of Jo Packham. See the magazine cover on my sidebar.
In continuation of this article, everybody who is featured in this issue is also featured on the Where women cook – blog, Amuse bouche. I can promise you will enjoy Amuse bouche…it is full of inspiration with ideas and good reads about interesting people with exciting adventures and projects and stunning photography!
I will be featured on Amuse Bouchefrom Monday 18 April to Thursday 21 April with:
- Monday – On the frontburner
- Tuesday – Tools, tips and tricks
- Wednesday – Recipe
- Thursday – Photography
Please drop by and say hi…I hope you enjoy!
And last but not least: A BIG thank you to Jo Packham from the magazine Where women cook, for this invitation and to Loralee Choate who does such a fantastic job on Amuse Buche!