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 think the majority of people will never have enough storage space in the kitchen. I am no different. I’m also a firm believer of “out of sight, out of use” which means everything in my kitchen is in plain sight, ready for the taking. You can see some images of our Loire home kitchen here). But it means mean that a lot of stuff can lie around in every nook and corner. And that of course…I hate too! It is always those small “tools” lying around in drawers that work on my nerves. So I prop them in old glass jars that I bought at the brocante, at the same time functional and nice to look at. The same goes for old apothecary jars, which I can unfortunately not show, since they are stored at the Loire house in Motlouis. They are SO beautiful!!you can see one filled with old porcelain pieces I pick up(bottom right image) These are old bonbon jars can now also be bought new, as reproductions from recycled glass, with the words engraved...bonbons, café, chocolats. Imagine how nice they would look on your shelves filled with petits gateaux over Christmas time, chocolats at Valentine or Oeufs de Pâques eggs during Easter? Any other sturdy glass jar can work too, just figure it big enough so you don’t get caught with your hand in the cookie jar!
..old glass bonbon jars and an old apothecary jar(the bottom right picture, left jar on the shelf)..
*Because it is still winter and too cold to hold a book …a movie with which you can cuddle up completely covered by blankets…Rabbit hole with Nicole Kidman and Aaron Eckhart and directed by john Cameron Mitchell (2010). The story of a couple coming to terms with the loss of their son.
..from the bonbon girl..
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.
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!
Garden work starts around February. It is trimming of the roses and lavenders and planting fruit trees and just general cleaning up of the garden. As it is still cold even though it is is uplifiting to fiddle in the garden, a nice thing to come back to inside the house, is a warm soup! This soup is one of the nicest lentil soups, in my mind…unpureed, thick and great with the subtle flavor of the fried pancetta ham. It is very quick and easy and very tasty. It even beats the lentil/red pepper soup I usually make.
- Heat some olive oil in a big casserole pot. Fry 10 slices of pancetta, torn into pieces. Add 2 chopped shallots, 3 sticks of chopped celery, 2 diced carrots. Cook together for about 5 minutes.
- Add about 200g of red lentils along with 3 cups of vegetable stock.
- Cover and cook for about 15 minutes over gentle heat until the lentils and carrots are tender.
- Remove from the heat and add one TBSP of tomato paste and some lemon juice to taste.
- Season with salt and freshly milled pepper.
- fisnish off with some freshly chopped parsley leaves.
- Serve warm.
Serves 4 people
- The soup can be served as a starter if you have a light meal.
- Use smoked bacon instead of pancetta.
- Add 2 chopped tomatoes for a more watery soup.
- Add more stock or less, depending on how thick you want your soup.
- Stir in a TBSP of cream at the end for a heavier, creamier soup.
- The parsley can be replaced by freshly chopped coriander.
- The soup is even better the day after.
The month in a year that I like the least, is January. I’m an ostrich and I hide my head, hoping no one will see me. Or I’m a bear, hybernating and I’m mean when disturbed. But I’m also the seed lying and waiting to push through the cold and the wet soil and bloom in the first rays of sunshine. When February hits, I’m usually back among the living, with a strong desire to be outdoors. We have had some beautiful days in February and the garden is winking at me. When wandering through the February garden, there are small delights which makes a colorless Tourangelle garden in February beautiful in its own way.
“L’hiver, c’est la saison du recueillement de la terre, son temps de méditation, de préparation.” – Lionel biosseau (winter is the time for the earth to meditate and prepare itself.)
All things cold and wintry, with emtpy potager cloches and emtpy watering cans, a dry lemon verbena whcih awaits some sun to push its leaves and 2 pretty pebbles from La Loire to add some ambiance in this “jardin en Fevrier”.
The rosehips are starting to show signs of weariness and fatigue, the monnaie du pape and dry hydrangeas are delicate in their white paper thin petals and in stark contarst with the dark berries of the “gloire de versailles”- Cyanothus.
The buddleia already has new growth on its woody stems, the hellebores are flowering in white clumps close to the dark wet soil, while the faithful Italian Arum sees to lush green vegetation in the garden, perfect to pick and stick into a vase along with a hellebore flower.
A lot of green moss on the terrace and stairs and around pots, while the rustic old chains that my husband so patiently aged for me, just gains more charm as the winter turns into spring.
Upturned terracotta pots everwhere in the garden, for protection and for housing/hybernating of “friendly” insects like the Forficule(earwig).
And of course…leaves and leaves and leaves!
Few things compare to enjoying that first drink outside and munching on some clementines, even though you have to jump up and down to keep warm!
Next time I’ll tell about my seeding and planting process in my brand new potager(vegetable garden) at Coin Perdu, our farm in Correze, the espalier of fruit trees I plan and just life in general in a March garden. We’ll be going to Coin Perdu more and more from now on, so much of the garden stories will happen there, where everything is still bare and new and in the raw!
a la prochaine fois!
As said before, I’m not fond of cucumber. But it is a handy vegetable to use as a basis for a cold summer soup, or a summer sorbet or as in this case, here in a European winter…a cup with a filling. The combination of shrimp and goat’s cheese , dill and capers, seasons the watery cucumber. And even though cucumber is not in season at the moment, I feel like fresh foods after the heavy holidays.
- The quantities are only approximate, use to your own taste.
- The filling can be varied to your taste too.
- Decorate the skin of the cucumber by scraping shavings off with a peeler, or use a fork or a small lemon scoop to scrape off strips..
- Use sardines instead of shrimps, or shredded white fish or chopped smoked salmon.
- Use fromage frais with chopped herbs or diced seasonal vegetables.
- Add mustard or pesto to ricotta and mix with shredded ham.
- Consider chopped almonds with a finely chopped chicken filling.
- Serve with a vinaigrette of your choice.
…a life around bicycles…
“Do you remember all the times we got pulled over by the policemen for me carrying you on the handles of my bicycle? “, he asked.
She laughed. “Oh yes! … such fun and carefree, irresponsible years!”
That happened of course in the university years of this couple. They relived these moments while reminiscing over past times and paging through all the old photo albums. They remebered the times when they both grew up in their childhood homes, each with their bicycle, driving to different schools in different towns. Then they met at university and continued cycling everywhere together…to class, to tennis matches, to university functions, to town, to the movies, to dances, to river picnics. Those years, most of the student population owned bicycles rather than cars. It was cheaper. And easier. And if yours got “borrowed”, you would just “borrow” the next one. Then after a while it got more romantic for the guy to carry his girl in front of him on the bicycle handles…his ox, as his bike was called…that way he could smell her hair waving in his face and have her close to him, and she enjoyed her Titanic-moment in front on the handles, with her guy doing all the pedalling work. So it happened many times that study hours were to be spent at “the dam”.She would ride in front on the handles, carrying their books and he would pedal for death to reach the top of the bridge crossing the rail road track so they could free down on the other side at an exhilirating speed. Suddenly a siren would honk beside them, forcing them to stop at the foot of the bridge and obediently and humbly they listened to the policemen’s rant about their criminal act of lifting on the bike handles. But when the stern officer of law disappeared in the distance, they continued on their course, unperturbed by the mean little piece of paper in the pocket. It is just what a student does in a university town. Laws don’t apply to students of course…which is why they carry student cards..
When this guy finally married this girl and entered the professional career world, they continued their cycling ways for a while, until they couldn’t hide behind their student faces any more.the fines started burning a hoole in their pocket, so they decided it would be cheaper for the girl, now a grown-up wife, to pedal her own bike again. Gone were the carefree riding on bicycle handles.
..the first cycles..
When two daughters enriched their lives, the tricycles and bicycles started taking up more and more space in the garage… The young guy was now a father and he trained his girls on thier bikes in the garage where it was safe, thenmoved into the garden andfinally he pedalled beside them to pre school across the big, scary main road. And on their firm demand, he watched them pedal the last two metres to school, where they turned and waved a proud little hand back at him. It continued for many years, and they enjoyed every minute on their bikes… doing their tricks, racing their father, chasing the dog, racing around the pool, falling into the pool…where the safety net proved its worth by allowing only their behinds to get soaking wet.
As young students, the girls too depended on their bicycles to get around and now, as young adults, they race their bicycles up and down mountains and in the challenging traffic of Paris and Toulouse. And the young student-couple of years ago, still ride their bicycles too…of which one is still a black ox and the other a cute pink velo with a basket for fruit and a flask of coffee and two old leather bags for art stuff. And like in their student years, the guy still holds the back line, and although he can’t feel her hair waving in his face as he did so long ago, he can now appreciate her cute derriére as she pedals frantically in front of him.
..riding my bicycle..
Christmas time is chocolat time. A feather light chocolate mousse. The perfect ending to a magical christmas dinner. And in January we’ll go on a diet.
This is a recipe from Chocolate desserts by Pierre Hermé. I’ve been making this mousse for many years and haven’t found a recipe that is so light and delicious as this one…it is a true winner !!
- This is a basic mousse recipe…add some flavor the your mousse by infusing the milk with grated orange zest, or a tsp of coffee, or a pinch of cardamom, cinnamon, any other Christmas spices.
- Using milk makes for a lighter mousse, but if you want it richer and creamier, use cream instead of milk. I even go so far as tu use 2 percent milk.
- The longer the mousse stands, the creamier and denser it becomes, but it is still good. I prefer to make my mousse nothing more than 12 hours in advance…having a beautiful feather light chocolat mousse.
- It can be kept up to two days in the fridge.
- Cover the mousse when chilling it in the firdge to prevent it from absorbing other flavors in the fridge.
- Serve as individual portions in glasses, or scoop quenelles from a glass dish onto a plate.
- See how to make quenelles.
- Decorate with chocolate shavings or a touch of edible gold leaf.
…and memories of christmas dinners…
How can we dwell on our past, delight in experiences long ago and not remember past years spent around a christmas table. Always special, however small or simple. Each table has a story of its own…one year a daughter arrived long after midnight from a long and problematic journey, one year there was a last meal with an elegant and fragile neighbor, one year was spent in the company of a crazy crowd of friends , one year delivered an utterly chaotic and catastrophical dinner ..one year was sad with last goodbyes, one year was spent alone and tearful in a strange country…so many christmas dinners, so many stories, so many memories…
May you have great memories of past dinners…whether you were with family or friends, or whether you were alone, or whether they were sad times…whatever the case…they are yours, cherish them, becausethey give you a history. A past.
Eat seasonal. It is cheap, delicious and it is harmony with the ryhythm of life. Winter root vegetables don’t have to be dull and bleak and tasteless. Steam them, roast them, pan fry them, cut in different shapes, add some separated laeves of brussels sprouts, a few broccoli fleurettes, add some chooped herbs, fry thin strips of leeks, turn them into a puree then scoop balls onto an oven pan and bake in the oven until brown….so many ways to bring colour…and nutrients to winter meals. See suggestions for more .
- Use other vegetables, but keep in mind the time each cooks and start off with the harde vegetables and add the softer veggies like mushrooms later, like 15 minutes before the end of baking time.
- Vegetables can also be steamed and use the butter lemon sauce for all the vegetables.
- Add other herbs of your choice…add towards the end.
- The butter and lemon juice breaks the bitterness of the brussels sprouts.
- A browned butter sauce can be used too.
- Add some chopped walnuts when serving the vegetables or a mixture of chopped parsly and nuts.
- Serve with any meat or fish dish or serve on its own with pasta.
- Fry some thinly sliced leeks(in the length) until brown and crispy and place a small handful on the vegetables to finish off when serving.
- Cut the vegetables in different sizes and shapes…matchsticks, cubes, rounds, curls…and remember to cook acoording to the thickness of the vegetables…ex. carrot curls cook much faster than carrot sticks.
…and Toulouse, la ville rose…
One can truly be considered fortunate when you have a daughter living in Paris and another living in Toulouse. Two equally amazing cities, each so unique and different…like the daughters themselves! And still in the theme of December memories, a visit to Toulouse, sleeping over in a quaint Toulouse apartement with the fairie lights of a first christmas tree and fresh foods from the market welcoming us…new memories and experiences enrich my life…those of being loved and spoiled by family.
..toulouse in all her splendor..
.. Sundays are market days…for all in France and those in Toulouse…as evidenced..
.. and having an outing in winter without pausing for a crêpe au nutella…unheard of!..
..and going home…tired, happy and with old glass crystals in a bag..
..à la prochaine fois..
Voiçi my very first starter I made in my mother’s house as a child. With a few changes here and there, it is better served now as a small amuse bouche before dinner. It is still very light and fresh and I’m still proud of my very first attempt! The little glasses it is served in (in the photos), are the original glasses from my mother that I used about 40 years ago for my starter of clementines and litchis. So, les verrines is not something new…it was already a successful concept 40 years ago!
- Marinate the fruit in the vinaigrette for about an hour, but not longer.
- Use mandarins or orange segments instead of clementines.
- Try serving it as a bigger salad by placing the fruit on a bed of salad greens and add some shredded smoked salmon.
- Can be used as a fruit salad…replace the vinaigrette with a sauce: clementine juice, sugar, a little water, few drops of lemon juice, zest of a clementine…simmer untul reduced to a syrup. Add a few drops of Clementine liqueur just before serving.
- Replace the raspberries with a small scoop of raspberry sorbet.
…and a sous-chef..
To me, December is a month of remembrance, memories, reflections. Many memories surface during this time…some of which are funny, some sad, some without any particular significance and because memories aren’t always honest, I remember them all as dear, solely because they have brought me to this point where I am today and who I am today.
Christmas was a time in our house where things happened according to my mother’s schedule. She was a formidable woman who had the ability to organize an army into baking cookies. So, under her hand, Decembers were very busy in our house and all the while she hoaxed me into thinking chores were fun! Baking cookies, cleaning the silver, polishing floors, washing curtains, ironing the Christmas tablecloth, decorating the living room, cooking jams, preparing for holidays…these were the things that filled up our month, with my mother holding the reigns firmly in her hands and me a close step beside her.
I was sous-chef from a very young age, whether it was washing the curtains or cooking a meal or baking the cookies. A very important position…the sous-chef! Without me, how could she have hung the wet heavy curtains on the line to catch the sun…without me, how could she have polished the silver in time for Christmas,…without me being in charge of the cookiemaker, we would have no coffee cookies for December? It would be disastrous…scandalous! How would the maizena cookies have jamfilled centres without me? Christmas would be sad and lonely, if I hadn’t had the responsibility of lavishing it in swirls of silver and gold streamers and glitter and shining stars!
It is of course one of the big secrets…the complete confidence of a chef in his/her sous-chef! My mom trusted me with many things, so much so that I was allowed the responsibility for the starter at a big dinner. This was my first ever solo contribution to a dinner. She also allowed me the key to her dinnerware cabinet where I could choose something for my starter. Such an important position…the sous-chef!
So here I am presenting my first starter, then as a sous-chef in my mother’s kitchen. The only difference is that now I’ve been promoted to chef. I have my own kitchen. And the starter is now served as an amuse bouche.
..May your December memories be as dear as mine!..
..à la prochaine..
Foie gras is a traditional favourite in our home for Christmas. Along with oysters and “vin chaud” (or gluhwein), it always appears on our menu. Some years will see our foie gras home made in a terrine, served cold and some years it will be fried, served with warm mango and toasted brioche.
- Cut raw foie gras into escalopes of about 1.5-2mm thick. Dust lightly with flour and leave in the fridge until needed.
- Peel and cut a mango in thin slices. Heat a pan with a knob of butter and add the mango slices. Drizzle with balsamic vinegar and fry until caramelized.
- Keep warm.
- Cut some brioche in slices, toast and cut on the diagonal into two halves.
- Heat non stick pan to hot, add the escalopes of foie gras and fry on one side until caramelized. Turn over and tquickly touch the other side. Remove from the heat and serve immediatly.
- To serve: Place one half of the brioche on a plate. Place a slice of fried foie gras on top. Finish off with slices of mango and place the second half of the brioche askew. Serve immediately.
…My own space…
“Well, I’m fed here, all kinds of goodies and I like it, so why not? You enjoy it out here on the terrace with your cheesecake, why can’t I…. and don’t be so selfish with it by the way, share some! See the German tourists over there? No selfishness at that table!”
“No, you can’t have cheesecake. I’m a human, this is what we humans do. You’re an animal, a duck, you don’t eat cheesecake and you don’t belong on a terrace. And by the way, where are your ducklings?”
“Oh, smarten up! We’re not in the Middle Ages any more! And my ducklings are fine, they’re in good hands. They’re with the nanny. I need my own space too, you know!”
- Have your pan hot before putting in your escalopes of foie gras.
- Sear on one side and turn over for a quick touch on the other side and serve immediately.
- Other fruit like plums, peaches, apple, pear and figs can be done the same way and served warm with the foie gras.
…and December ambiance 2010
And here we are again in the special month of December, with its cold and dark days, bright lights, snow and frost, snuggling in front of fireplaces and cupping our hand around a cup of hot chocolate, indulging in our nostalgias and reflecting on christmas dinners.
Our christmas tree gets decorated on the 1st day of December and for the rest of December we light a candle ever night to rememeber those who we loved or still love. And decorating the christmas tree means more than Santa Claus and Noel and gifts and the three kings, or the crib and a baby…it is a witness to our memories and tender sentiments which come to us in this month, the end of a year, when reflection on the past and pondering on future dreams travel with us towards the new year.
…May your December be whatever you wish it to be and may happiness be your biggest wish…
..à la prochaine..
Ratatouille is such a versatile dish – there are more ways than can be counted to do it nowadays and everyone swears by his/her way. The traditional way takes takes far too long(for me in any case!) and the vegetables are too soft and juicy to my taste. So I do it the quicker and crunchier way and so far, nobody has complained…on the contrary…everybody finds it fresh and enjoys the crunchiness still present and the appearance pleasant. It is a perfect little vegetable starter for the festive meals that await us!
La ratatouille est un plat assez commun et pourtant, chacun fait sa ratatouille a sa façon. La façon traditionnelle veut que ce soit cuit longtemps, comme tout les ragout. Pour ma part, je trouve ça pénible! Et de toute façon, je préfère mes légumes toujours plus croquants avec ces couleurs encore vive! Donc, je fais ma ratatouille vite et croquante et personne ne s’en plaint. Au contraire! Tout le monde la trouve très bonne!Voilà une bonne petite entrée aux légumes pour les fêtes qui nous approchent.
- Ratatouille can be used as a startert or an amuse bouche or as a side accompanying chicken, fish or red meat. If it is to accompany a meat dish, cut the dice a little bigger…perhaps 6×6 mm.
- Don’t overcook, so the texture can still be crunchy, which makes it different from the traditional ratatouille which is simmered for a longer time to have the vegetables really tender with more sauce than I have here.
- Add some garlic and provencal herbs to the ratatouille like thyme, marjoram, oreganum.
- It can be served warm or at room temperature.
- Serve with freshly shredded basil over the top for a nice fresh appearance.
- Serve on a canape(small slice of bread) for an amuse bouche, or serve in a little bowl or glass and toast some brioches to serve with it.
- If you want more special flavour to your ratatouille, add some chilies and spices to give it a kick.
- Add some langoustine, cut in chunks or mussels, oysters or shrimp to your rataouille along with chervil or dill.
..and hand me the scissors!..
I don’t have any fond feelings aboutf scissors, in fact, I pretty much associate them with pain and blood, of which I have first hand experience.
But then again, if I think of life without them..?
I had a pretty little old one from my mother which I kept in my handbag and forgot to take out before we had to board at the airport. I still have another one left, a very ancient model, frequently used by her and even though it lacks performance, its beauty stays unsurpassed. No psychedelic colored plastic in sight and the handle shows signs of hard use and yes, the blade is full of rust spots, but the lines are sleek and graceful and the grip allows for good comfort. Just a simple but beautiful, old pair of scissors from my childhood, one that came from my mother’s sewing kit and is now not so much a utility as a connection to the past.
And let’s not forget the garden scissors…those very important pruning tools and the small scissors for bonsai that I use to cut string for tying and staking in the garden. Do you keep your garden scissors clean and oiled? Not? shame on you!! the same goes for cutting flowers for the house…clean them, oil them and they will serve you a lifetime.
It seems I can actually conjure up some images of pleasure and so maybe I do have fond memories of scissors after all….
…à la prochaine!..
Butternut soup is probably my most favorite soup. Keeping it simple brings out the natural sweetness of the butternut and warm comfort of its creaminess. Don’t hide its wonderful autumn flavors behind all sorts of funny additions…sometimes something has to be left alone to speak in its own voice. Like the velvety butternut.
- Any other pumpkin of about 1 kg can be used in the same way.
- Add a knob of butter when sauteing the shallot…it adds more flavor.
- Use home made vegetable stock if possible, or else an organic vegetable stock. Water can be used instead.
- See here for a bouquet garni.
- Add about 2 tsps orange zest for a more pronounced orange flavor.
- If the soup is too thick, add cream for a richer version and milk for a lighter version to your taste.
..and fragrance in the home..
Isn’t it nice to step into a home and smell the most subtlest of fragrances…not an overwhelming smell, but just enough to have you wonder what it is, where it comes from.
There are many ways to bring fragrance into your home. But always remember the first golden rule: always keep it soft, gentle and subtle. Nothing is as sickening as a sweet and overpowering smell. It is much like an old woman seeking youth in powder and perfume. Or like a guy who fell into a bottle of Old Spice. The second rule is to never have a perfumed candle at the dinner table or around food.
To prevent a room from being invaded with scent, a perfumed candle should burn only for a short while. The small tealight tops are a favorite of mine to burn on winter evenings when it gets dark in the afternoons. They are very gentle in flavor and I leave them to burn the whole evening…romance and ambiance for all, even on week nights…everybody loves it!
Winter chases us inside earlier and for longer…we cook inside more, we make fires in the fireplaces and receive more visitors inside than in any other season. It is important to have fresh fragrance in the house as well…flowers, diffusers, lamp bulbs with rings and dotted wih essential oils, some envelopes in drawers or in hidden corners, some light house sprays, pillow sprays, sachets hanging on door knobs, incense burning after an open fire in the fireplace. Again…keep it light and stay away from the sweet and strong flavors, like vanilla and fruits. I sometimes use cedar incense to get rid of the smoky smell of our open fireplace. I never use potpourii, because it only gathers dust.
When using a diffuser and a tealight, take care to drop only a little 0il and burn the candle only a short while. The fragrance quickly disperses throughout the room.
In the bedroom, room sprays and pillow sprays are gentle enough..spritz on the bed rather than the pillow and a light spritz in the air with a room spray leaves a gentle frangrance.
My favourite fragrances are rose, heliotrope, amber, citrus, all tea leaves and cotton flower. Some of these tiny bottle below go back many, many years and I can’t get rid of them. They still carry the smell of essential oils…and sweet memories.
A drop of essential oil on a bulb ring, made from terracotta or balsawood on a bulb and the heat of the bulb disperses the fragrance through the room. The balsa wood works great on the new economy bulbs which don’t get as hot.
Although the scented envelopes are meant for drawers, I place them in bowls in corners in the house. They aren’t strong and overpowering and only give off a flavor when you pass them. And of course, nothing is easier than making your own envelopes: Use white envelopes and paint them in your favourite olours, drip the paint, flow it on the envelope, write, scribble, hand paint…whichever you feel like doing. Fill your handpainted envelope with clean catsand or wooden shavings, add a drop of soft essentail oil, glue your envelope and place in a corner where it can be admired as well as give off its gentle fragrance in the room.
May your winter days…and for otheres, summer days…be filled with the softt fragrances of cotton flower, and your evenings be cozy around the flicker of a cedar scented candle.
…à la prochaine!..
I had left over rabbit. And small chili peppers. Some goats cheese. Herbs. And guests for dinner. As un apéro, these would do perfectly.
But BEWARE: They are very hot. While I was preparing them, I took a tiny bite from one and it was fairly piquant, but not as I expected and I continued happily. BUT THEN… later the afternoon, I propped a smallish whole one in my mouth….well, I flounced desperately around the kitchen table, like a horse being backed for the first time. I fled outside in the rain for oxygen and help. Not finding it there, I scrambled back to the fridge and gulped down 6 joghurts… I think next time I will use the mild spanish red pepper instead…but oh, these look SO pretty on a platter…!
- Use left over chicken or duck or turkey instead of rabbit.
- When using duck, leave out the cheese and replace with balsamic vinegar and grated apple, sprinkled with lemon juice.
- Ricotta cheese or créme fraîche can be used in place of the goats cheese.
- Serve as a sterter with a small green salad, or serve as an apéritif with a cold white wine.
- If the chili peppers are too hot to your liking, use the long Spanish red peppers instead and cut them shorter from the thin point upward.
Apart from smelling freshly brewed coffee when entering a home, few other things can give a home that feeling of lived in comfort, cosiness , than seeing books…stacks of books, or shelves overflowing with a chaos of books. It doesn’t matter if it is a formal library or the living room where books are strewn on the table and couches. I’m not talking about the pretentious shelves and more shelves of beautiful books, only admired for their leather covers…No, I love entering a home and seeing books everywhere, inviting me to take on from a shelf or pick it up from a table or chair or even the floor….open it up and page through… read the end…the sinopsis and discover a little bit about the owner’s taste and likes and discover new titles…
We don’t have a libraryat home, only “corners” of books which I try in vain to keep neat. Now I look past it and only try to balance out the stacking in order to prevent a shelf from breaking. And I LOVE it when people come here and pick up a book…!
I bought this beautiful and inspiring book on libraries a while ago: BIBLIOTHEQUES – l’art de vivre avec des livres by Roland Beaufre and Dominique Dupuich..
*All the following images are borrowed from the book:
These next two libraries, are my most favorites in this book…if you leave me in either of these two, I’ll just happily disappear and you’ll never see me again!
Another wonderful treasure of books!
This library below is beautiful…too beautiful actually. I feel like someone’s is whispering…:”Don’t touch”!
Don’t you just love a space like this, with so much to see and look at and loaded with personality…except for that spider on the lamp shade of course…
This inviting couch and the lamp won me over!
A bit less chaotic, but still inviting with its couch and music station, the warmth of family photos, botanical prints…and of course…MANY books!!
I hope this kicked you into a mood of reading, like it did me…and instead of watching a good DVD this weekend, let’s make it one of reading those oldies we haven’t touched in a while!
Spaghetti squash makes for an quite an interesting meal…served with a homemade tomato sauce, or with oven baked tomatoes. Especially great for those who want to cut down on carbohydrates…and calories..
- Don’t overcook the squash, or else it won’t shred off in strands, but be mushy.
- The squash can alos be cooked in the microwave oven – prick all over with a knife and microwave for about 15 minutes or more until the skin is tender but not soft. (whole squash of about 1 kg)
- The squash on its own is fairly tasteless and bland, so take care to make your tomatoes/sauce flavorful.
- Instead of oven baked tomatoes, a tomato sauce can be made by sauteing some onions, adding chooped tomatoes and reducing at low heat until thick anad flavorful. Season with salt and pepper, lemon juice, balsamic vinegar and add shredded basil leaves.
- Chopped olives and parmesan cheese can be added when serving the dish.
- Marinate tomatoes are tomatoes that have been dried in the oven until semi dry and still holds juice. It must be refrigerated and doesn’t keep as long as dried tomatoes, but is much more flavorful.
- This spaghetti with sauce can be served as an accompaniment to any kind of fish.
I don’t do a lot of fall decoration, but I do like a little pumpkin and some fresh autumn fruit here and there. Some leaves… Nothing very whoo haa. Just a little something. A little autumn flavor brought inside.
Normalement je ne fais pas trop de décoration d’automne, à l’exception d’une courge çà et là. J’aime aussi les fruits saisonnales en abondances , comme des poires, de jolies pommes de saison et n’oublie pas de délicieux coings! Et bien sur, les belles feuilles mortes, que je ramasse quotidiennement partout sur mon passage, remplacent les bouquets de fleurs estivales. Je ne fais rien en grande pompe, mais tout ça donne juste un petit gout d’automne dans la maison et ses alentours.
Flowers get replaced by autmn leaves and greenery, picked up on walks by the Loire..in vases, in bowls.
White pumpkins make for attractive decor everywhere in the house. place some small ones on a stack of books, or on top of some dried moss, stack them in urns and pots…
Their shapes and smooth whiteness harmonize well with the rustic texture of outside walls and pots, urns and wooden surfaces.
Outside they can stand quietly beside a pot planted with white cyclamen. Or even inside keeping a vase of drying hydrangeas company. Alongside apples, they seduce us with color and form. A still life.., there.., to admire and enjoy the quietness of autumn.
Our youngest daughter loves apple-anything and she started baking this cake when she was only knee high. It is from The Australian woman’s weekly home librabry – Cakes and slices. We’ve changed it only a little . The recipe directs to cut apples in quarters and then cut 3/4 trhough in slices and then press into the dough. It gives a beautiful cake, but makes the slices too big(to include apples in each slice) so we cut the apples in slices and spread them through out the cake, which gives a less attractive cake, BUT much more moist and of course delicious!
PS: forgive the bad photo..I was being pushed on with the photo, because my daughter didn’t want the cake cold…and after all, she DID bake the cake..!
- Pears could be used instead of apples.
- Instead of inserting the apples slices all over the top of the cake, the apples can be cut into courters and then sliced only 3/4 way through. Press into the cake at the edges. I gives a prettier cake, but the slices won’t be spread through out the cake.
- Gelatin powder can be used…1 tsp.
- Best when served slightly warm with a spoonful of whipped cream on the side…or my ever trusting naughty crème fraîche!
- It can be stored for two to three days.
Last weekend, Montlouis held its yearly, autumn “marché des douceurs. A lot of eating and drinking, socializing and selling marks the day and if one arrives home hungry you have only yourself to blame!
Le week-end dernier etait le marché des douceurs en centre ville de notre petit village si sympa, avec des rencontres de Montlouisiens si sympa. C’est la fête automnale annuelle et on y mange et on y boire. On discute dans les rues, on vends et on achète . Si, après tout ca, on rentre à la maison sans un sourire ou encore affamé… eh bien, c’est pas à cause d’un manque de la nourriture ou un manque de divertissement!
…à la prochaine…
Coasters. That tiny but important little thing, preventing me from going crazy. I hate any kind of “ring” on furniture…a water ring from a glass , a heat ring from a hot mug, a wine ring from a bottle…it drives me nuts. So I have coasters everywhere. Beside the beds, by the computer, on the office desks, in my atelier, in the kitchen , outside… since we have become a “lazy mug using” society, rings have become more visible on our furniture. A pity. I would easily vote for going back to a cup and saucer. But until then..coasters it is. Maybe this weekend could be useful in getting rid of all stain rings everywhere and go shop for a variety of affordable, fun coasters to enjoy a drink without stress!
Les dessous-de-verres. Une chose apparamment petite, mais très importante. Moi, je ne supporte oas du tout les taches sur une table; soit si c’est une tache d’un verre d’eau, soit la tache dun verre du vin, soit une tache d’un “mug” de café… Ça me rend folle! Donc, j’ai des dessous-de-verres partoutes dans la maison, même à l’extérieur. Malheureusement, comme on est devenu une société de consommateurs de “mugs” de cafés, de “mugs” de thé, et de “mugs” de cacao, les taches commencée a faire leurs apparitions plus visibles sur les meubles à la maison. Dommage! Peut-être ce weekend peut-on investir dans quelques dessous-de-verres abordables et “fun”, pour que on puisse s’amuser plus tranquillement autour d’un verre ou d’un “mug” de café.
…an assortment of coasters for peace of mind…
Do we have time for a movie this weekend? Always! One of my favorite actresses, is Juliette Binoche. A great, versatile actress. I once received an amazing compliment…someone told me I remind him of Juliette Binoche. But … it was late at night and it was during a good meal with plenty of good wine… What I would like to have…is a laugh like her. A wonderfully spontaneous, bold and spirited laugh!
Est ce qu’on peut regarder un film ce weekend? Bien entendu! Une de mes actrices préférées, est Juliette Binoche. Une fois, on m’a fait un joli compliment; quel qu’un m’a dit que je ressemblais àJuliette Binoche. Mais…c’etait au cours d’un dîner, il etait, tard, et on avait bien bu… et pourtant, j’aimerais tellement avoir son merveilleux rire, si charmant, si spontané, si vif et si audacieux!
Copie conforme plays off in Italy, spoken in English, French and Itaian…to me a great film by Abbas Kiarostami.
I always think of lasagna as a true homy meal…served with a fresh green salad and a pungent vinaigrette and of course a crusty bread to sweep your plate…It can be served in a large oven-to-table dish, which is what I prefer with a lasagne. It can also be served in portion dishes, which makes it of course a bit more elegant.
- You can use any vegetable, but don’t use too big a variety. The same Golden three rule, as for any other decoration-, architect-, flower arranging- subject applies here too. Less says more.
- Frozen spinach can be used instead of fresh. There is no exact measure…check your dish and measure how much veggies and sauce and cheese you would need.
- Pasta sheets: Fresh or dried pasta sheets can be used but make sure to use enough liquid in the tomato/vegetable mixture for the pasta sheets to absorb. Pasta sheets can be cooked beforehand, which means more work!
- I prefer only two layers of pasta and I end with a third layer of vegetbale and béchamel sauce. But if you like more pasta in your dish, make as many layers as you like by spreading the layers thinner.
- Béchamel sauce: Heat 500 ml milk along with 5 parsley stems, 4 whole peppercorns, a small carrot, branch of thyme and 1 celery stick. Leave to infuse and to cool completely. Make a roux in a saucepan by melting 1 heaped TBSP butter. Whisk in 1 heaped TBSP flour. Leave to cook on medium heat unitl it becomes frothy…about 3 minutes. Remove the herbs from the milk and add slowly to the butter mixture, while whisking the whole time. Leave on low heat and stir until thick. If your sauce is too thick, add a little milk. I like my sauce like thick cream. I definitly don’t want to plaster a house! Season to taste.
- This is not a recipe where exact amounts are necessary. Add a little more spinach or less, add more courgettes or less..be interested in what you’re doing, taste and taste again.
- I serve with a drizzling of olive oil…just to give that bit extra mediterranean touch…
…1001 garders’ secrets - Jean-Michel Groult…
As mentioned before, I love garden b0oks…well, all books for that matter…new ones, old ones, worn ones, impeccable ones, thick ones, thin ones, beautiful ones, ordinary ones and all topics…but for today I’ll stick to a little book that gives so much advice on simple gardening. Just 1001 tips to make work in the garden a pleasure. there are many books on the market, worldwide, in all languages, presenting the same. We have all come to a stage where we are forced to do simplify work, whether in a garden or elsehwere. And we have come to a stage where we are forced to consider healthier ways of gardening…letting go of the pesticides in favour of more natural ways…plants, prevention, insects, animals…
My garden is all set for autumn. I’m just waiting for the colours to deepen a bit more before taking some photos. And in a few weeks, I’ll be setting the garden up for winter – wrapping the pots and some plants, wrapping and storing all garden furniture, setting out some winter decorations. But more about that later. For now there is still a lot of garden reading and writing going on and here is a little taste of a book that inspires gardening all year round.
So, why not get out to the bookstore and find a similar little book that inspires you to go for a greener, healthier but still beautiful and delighful garden, filled with colour and harvests, buzzing animal life and quiet moments of reflection.
All images below taken from the book, 1001 secrets de jardiniers.
…Simple and easy garden care…
* gone are the times where gardening was hard work to keep in tip top condition, even when being a natural garden. After all, we visit a garden to sow happiness, not difficulties. *
…à la cuisine…
* flavour above all else, wild plants, make vinegar!, store dried, cordon-bleu tricks *
…enhance your space…
* keep your garden seasonal, some interest in every seaon. let it breathe some freedom by breaking hard lines with freeflowing and -growing plants, leave some shrubs to grow high and shape onto arches hwich will give as much charm as climbing creepers. *
…baskets full of fruit and vegetables…
* what can be more gratifying thatn harvesting your own fresh fruit and vegetables? but it can be hard work and tiring as well if not simplified and made easy for yourself. *
… a green view…
* See the garden as you wouild see the interior of your home….walls with furniture and decorations and wall hangings. apply the same to your garden…not only a green lawn in an empty garden. See trees and shrubs and creepers and garden furniture as the decorations of your garden and keep it as aestethic as you would your house. *
…348 pages of secrets for a healthy, interesting and inspiring garden, simplified to do it the easy and environmently friendly way…
…à la prochaine!..
So we have arrived at October for 2010….and of course…weekend! I will continue working in my garden, preparing it for autumn, cleaning and changing, planting some bulbs… What ware your plans for this first weekend of the beautiful month of October?
Voila. On est arrivé en Octobre 2010. Et en plus…le weekend! Je continuerai à travailler dans mon jardin. L’automne demande la plantation des bulbes, le nettoyage, le bouturage et la préparation pour le printemps. Qu’est ce que vous prévoyez vous pour ce merveilleux weekend d’Octobre?
…cloches in an autumn garden…
And any suggestions for a good movie for the weekend? How about some suspense this time…Johnny Depp in Secret window..
Quelques propositions pour un bon film? Peut être un film suspense…Johnny Depp dans Fenêtre secrète…
When something is in abundance, we should make use of it…like the sorrel in my garden, which is growing profusely. Not to mention the rocket, which is close to taking over the garden. Combine the two in an early atumn soup, sprinkle with some pistachios and cut some baguette to accompany.
- Spinach and basil leaves can be used instead of the sorrel and rocket.
- The green peas are added for a green color…don’t boil the peas so they lose their green colour.
- Potatoes can be added for a more consistent soup.
- Be sure to sauté the sorrel beforehand in a bit of oil to prevent a sour taste to the soup.
- Use a cuppaccino frother to make milk froth for a light version, or use whipped cream instead.
- My way of making a creamy milk froth: Use cold, half fat milk. pour up to the marked level of the frother and froth until creamy. warm in the microvwave until the froth rises to the top. (Keep an eye on it, it haapens very quickly).Remove from the microwave and stir with a metal spoon until the mixture is nice and creamy.Spoon onto your soup(or coffee). The froth will hold its shap for quite a long time. For a cold soup, omit the heating.
- This soup is delicious warm or cold.
…while the soup is busy simmering… an update on the chicken chronicles...
I mentioned in a previous post: Asparagus with poppy vinaigrette and a confused chicken, that the one hen turned out to be a rooster, which forced me to give them to a friend living on a farm. It broke my heart to see them go and I especially missed Petronella, the rooster terribly, with his wonderfully cockey attitude! But they are happy where they are now and Petronella can crow to “his” heart’s delight without worrying about neighbours. Here they can be seen as cute tiny chicks…A simple salad and special corners.
After a while I got two new chickens…Tartelette and Omelette. Two Pekin bantam little chickens in the colour of Touraine…a soft grey, called “porcelaine“. They soon filled the sad corners of my heart…isn’t it amazing how much love we have to give? They are two adorable little featherfooted friends and I couldn’t ask for better chatterboxes to bring fun and laughter to my days!
Early mornings begin with joghurt. Healthy chicken food the rest of the day and a gouter(snack) late afternoon is their favorite joghurt again, some grated coconut and a few shreds of salami…yeah yeah…I know… chickens know nothing about joghurt and coconut…, but then I also think these two chickens don’t know they are chickens!
Where Tokala and Ayiani(my two beautifully chic cats)ignore me for the better half of the day to live their royal life, Tartelette and Omelette are just too eager to follow in my every fresh footstep, to entertain and be entertained all the way. They fiddle around under my easel in my atelier during the day, groom and massage their feathers by my feet and slip into the kitchen when I’m not looking to nestle in “their” corner for a nap, while looking at me with flirty eyes and charmingly tilted heads, begging to be allowed to stay…now tell me…how can I refuse such seduction?
…à la prochaine!
Isn’t a Friday morning just the greates part of the week? That waking up, knowing that in a few hours it will be…weekend! I have my biggest spurt of energy on a Friday morning when I wake up and realize it is Friday morning. So, what shall we do this weekend?
Vous ne trouvez pas le Vendredi matin formidable? A peine réveillée, je pressenti déjà le bonheur de weekend et je saute de mon lit pleine d’énergie. Alors,qu’este ce q’on va faire ce merveilleux weekend d’Octobre?
…how about going shopping for some plaides for the coming winter(quelques plaids pour rechauffer l’hiver) …
A kneeblanket/car wrap/plaide is one of those weekend delights. Whatever the season, cuddling up under something thrown over the knees, makes life feel good….on the sofa in front of the fireplace with a book, outside sleeping under a tree, breezing in a hammock, chatting by a BBQ fire, on a bench by the sea…so what are we waiting for?
Un plaid est un des petits plaisirs d’un weekend. Peu importe la saison, c’est toujours agréable de s’installer au canapé avec un livre et un plaid doux. C’est parfait pour les soirées autour de la cheminée, a l’extérieur autour d’un barbecue, sur un banc a la mer… assez motivation de s’en va trouver plusieurs pour nous et nos invités. Allons y~!
I got some nice plaides in shades of greys and whites at Ikea for only 6 euros. Given, they aren’t 100 percent wool, but they are soft and cozy and wash quick and easy.
J’ai eu de la chance de trouver des plaids très mignons, dans les tons de gris et blancs, à bons prix à Ikea…6 euros, pas mal non? Même si ils sont pas faites de la laine pur, ils sont doux et faciles à laver.
…or some colorful plaides for the summer evenings on the patio?(les colorés pour les soirées estivales?)…
And of course, if you enjoy a good film like I do…the weekend is just made for a movie…like one of my favorite films. “Dialoque avec mon jardinier. I don’t know whether it is available in English translation, but it is a beautiful movie and just the scenery and ambiance and acting will be enough to enjoy.
Et encore, un film pour un weekend…si, comme moi, vous aimez un bon film ! Un de mes favoris est “Dialogue avec mon jardinier”.
…dialogue avec mon jardinier…
…passez un bon weekend!…
After buying some local saffron…from here in Touraine, I had to make something fishy with a saffron sauce. I love saffron and with fish it is really special…in taste as well as in appearance. Sometimes a white fish can look fairly …bland, but a sauce can lift it to a different level. I used skate wing in this recipe, a fish that I love for its delicate taste and ease with which you can enjoy it without fishing out bones in your mouth.
J’ai acheté un peu de safran de Touraine au marché bio à Tours.j’adore le safran au départ j’ai eu envie de préparer un poisson au safran. Parfois un poisson blanc semble très triste sur notre assiette et le gout n’est rien que fade. Une sauce au safran relève ce poisson banal à une expérience gastronomique, facile à manger, sans péniblement pêcher les arrêts dans sa bouche!
NB: It is a fish that is being overfished and quickly disappearing from certain waters. Measurements have now been put in place to control the fishing and protect the skate. Please make sure that you buy your skate from a reputable fishmonger. Definitely don’t buy it at the supermarket!
NB: Faites attention a ce poisson qui est en train de disparaître très vite, a cause de la pêche négligente. Ne l’achetez surtout pas au supermarché, mais plutôt dans une poissonnerie réputable.
I served the skate wing with a spaghetti of courgette on the side, quickly plunged in boiling water and rinsed under cold water, dried and lightly seasoned.
- This recipe can work well with any white fish. I used skate wing.
- Serve on a big platter and serve individual portions from the wings by lifting small filets off the bone onto each plate.
- The courgettes can be peeled into long ribbons, using a potato peeler if you don’t have the special spaghetti tool. Cut the ribbons into thin paghetti or leave as ribbons(tagliatelle).
- Don’t boil the courgette spaghettie or else they will lose their color, break up and become mushy, without any crunch.
- Dry the courgettes well after rinsing to prevent them from being soggy in the plate.
The organic market day in Tours took off early in the morning, with everybody setting up their stalls and readying themselves for a day of sunshine and hungry, eager visitors. Indeed a successful day for Touraine on the banks of the Loire.
Le bio marché à Tours était une grande réussite. Chacun installé ses stands et se préparé pour une journée estivale, remplie de visiteurs affamés. Encore un succès pour la Touraine aux bords de la Loire.
…je veille sur le parc…
…journée de la patrimoine et pont wilson…
…safran de touraine…
..au marché bio…
…on achète, on goute, on mange, on s’amuse…
…les poissons de la loire…
…on mange pas sans du vin de la région…
…à l’année prochaine…
This post was meant for the weekend on last Friday, but unfortunately I couldn’t get around to posting. Now I’m putting it up for this week…
Wishing you a good, productive and satisfying week…
Ce billet était fait pour le weekend dernier, mais ce n’était pas possible, alors maintenant…je vous souhaite une bonne semaine productive et satisfaisante…
…with some flowers somewhere in the house(une fleur ou deux dans la maison)…
…and a good movie fitted in somewhere(un bon film)…
…and don’t forget dessert(et surtout, n’oubliez pas le dessert)!..
…à la prochaine..