A good luck gift for our friend who is moving to Brittany.
These are so crazy and fun! We don't get as much rain as they do up in Brittany, but now I want a pair too. Their bright color laughs in the face of gray, rainy weather!
Photo du Jour - Pink Polka Dot Wellies!
A good luck gift for our friend who is moving to Brittany.
These are so crazy and fun! We don't get as much rain as they do up in Brittany, but now I want a pair too. Their bright color laughs in the face of gray, rainy weather!
This Morning in Béziers
Our visit to the sous-préfecture this morning went very well...
They did want to see us for the 10 year cartes de séjours.
The interview included questions to find out if we've integrated into our community and how well we speak French. It was all surprisingly simple and the man behind the desk was really nice and had a good sense of humor.
Don't know what happened to the cranky women who used to work there.
Another step in the right direction.
What a relief!
They did want to see us for the 10 year cartes de séjours.
The interview included questions to find out if we've integrated into our community and how well we speak French. It was all surprisingly simple and the man behind the desk was really nice and had a good sense of humor.
Don't know what happened to the cranky women who used to work there.
Another step in the right direction.
What a relief!
Gumbo - The Conclusion
Voilà!The magnificent, steaming bowl of Gumbo. The roux could have been a tad darker, but its rich, toasty aroma was making my stomach growl so I hurried things along!
I know I used the word patience yesterday and how important it is. I thought I had more. Need to work on that....
sautéed chicken and smoked sausage heating up
after 40 minutes of stirring
just after adding the liquidChicken and Smoked Sausage Gumbo
serves 4 hungry people
- 2 tablespoons vegetable oil for sautéeing the chicken
- 1/2 cup vegetable oil for the roux
- 1/2 cup flour
- 1 large onion, chopped
- 2 stalks celery, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 2 chicken legs, divided into thigh and drumstick
- 1 pound smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices
- 1 teaspoon salt
- 1/4 teaspoon cayenne
- 2 bay leaves
- 6 cups water or chicken stock
- 1 teaspoon
- 1/3 cup minced parsley
- 1/3 cup chopped green onions
- 1 teaspoon filé powder
Season the chicken with salt, pepper and the Rustic Rub.
Brown the chicken on all sides and remove from the pot.
Add the smoked sausage, cook until browned and remove from the pot.
Wipe the pot clean to remove any caramelized, black bits.
Return the pot to medium heat, combine the oil and flour, grab a beer or pour yourself a glass of wine, find someone to keep you company in the kitchen or put on some good music and settle in to stir!
Stirring slowly and constantly for 25 minutes to an hour, make a brown roux, the color of milk chocolate. All the recipes I find state that the roux will be done after 25-30 minutes, but this is not true for our stove. So, keep your eye on it and don't rush it. (like I did!)
Add the onions, celery, garlic and bell peppers to the roux and cook, stirring, for 4 to 5 minutes, or until wilted.
Put the chicken, sausage, salt, cayenne, and bay leaves back in the pot, stir it all together for a few minutes, then add the water or stock.
Stir until the roux mixture and liquid are well combined.
Bring to a boil, then reduce heat to medium-low.
Cook, uncovered, stirring occasionally, for 1 hour, carefully skimming off any fat that rises to the surface.
Remove from the heat and stir in the parsley, green onions, and filé powder.
Remove the bay leaves and serve in deep bowls with steamed rice.
the all important filé powderSo, it should have been a bit darker...but the flavor was super bon! Creamy, velvety, slightly spicy and smoky.
One whiff and a small taste and I was instantly transported back to Liuzza's in New Orleans.
almost finishedMy recipe is a mélange of gumbo recipes from Chuck at The Gumbo Pages, Chef Emeril Lagasse and Chef John D. Folse.
You asked: Lamb recipe
So here is the recipe of the Syrian baked lamb I told you about. I bought a lamb leg, and asked the butcher to remove the bone and cut it in cubes (it makes 6 servings). I had about 7 ounces of meat per person.
lamb leg in cubes
2 chopped onions
1 lb ripe peeled tomatoes , cut in cubes
4 Tbs olive oil
1 cup of red wine
4 garlic cloves
salt
pepper
fresh rosemary
fresh thyme
Heat the oven over medium heat.
Heat the olive oil in a frying pan over high heat, put the lamb, and stir 5 minutes, then add the chopped onion, the garlic cloves that you have smashed with a knife, the tomatoes, salt, pepper, and herbs.
Remove. Put in a pan and cover, if the pan does not have a cover (I use a cast iron pan), you can improvise one with foil paper. Bake for 1 hour, then remove from the oven, remove the cover, and put back in the oven for 15 minutes. THere should be juice but not that much. Just enough, like the picture in the previous post!
Remove from the oven and serve.
We had Syrian rice with this lamb.
Bon appetit!
lamb leg in cubes
2 chopped onions
1 lb ripe peeled tomatoes , cut in cubes
4 Tbs olive oil
1 cup of red wine
4 garlic cloves
salt
pepper
fresh rosemary
fresh thyme
Heat the oven over medium heat.
Heat the olive oil in a frying pan over high heat, put the lamb, and stir 5 minutes, then add the chopped onion, the garlic cloves that you have smashed with a knife, the tomatoes, salt, pepper, and herbs.
Remove. Put in a pan and cover, if the pan does not have a cover (I use a cast iron pan), you can improvise one with foil paper. Bake for 1 hour, then remove from the oven, remove the cover, and put back in the oven for 15 minutes. THere should be juice but not that much. Just enough, like the picture in the previous post!
Remove from the oven and serve.
We had Syrian rice with this lamb.
Bon appetit!
Photo du Jour - Hot Chihuahua
Basking in front of the fire in our gîte near Cognac. He was one hot dog!
Photo du Jour - Bel Air
A classic American Chevrolet Bel Air. Not something you see very often in the south of France!
A Tale of Queen Mary (a Cruise)
We all like style, don't we? Spangler is an artist based in beautiful Malibu, California, who lives in style. Friends Melinda, aka Spangler, and Dick sailed in the Queen Mary from New York to London last August. To cruise in the Queen Mary you need a collection of long dresses, an outgoing personality, a handsome partner, and a talent to dance! Spangler has all these and more.Although she's a "visual" artist (painting and sculpture) she has kindly shared with me, and now with us, some short impressions of her trip.
When the captain announced on the loudspeaker that all should be careful during the potential rough fourth day sea he needn't have bothered. We were on the Queen Mary 2. When aboard her the tumult of the North Atlantic Ocean couldn't alter a smooth crossing. 
How divine was it? Every morning a soft knock on the cabin door heralded a tray of coffee, juice and a light breakfast. That's all Melinda needed before her swim in the indoor sky-lighted pool to begin the day. Dick was always seeking a new place to read while she ran from activity to activity: dancing, playing trivial pursuit, meeting new people and taking advantage of that amazing Canyon Ranch Spa. 
Melinda also ordered most all of the Canyon Ranch offerings on the menu which accounted for her waistband being looser when she departed than when boarding the ship. Of course, Dick ate everything and always (she was frequently caught taking bites of succulent offerings on his plate). And the dance floor was huge, (not a parquet floor in the middle of a bar, or a way too small floor somewhere near the main theater stage, or, in an inaccessible place too far away and way too high on the ship). 
Most nights there were special dance themes, which made it much fun to watch even when not dancing. Dick noted that the entertainment was much better than usual, largely due to the chorus dancers from The Ukraine who defy description. 
Finally, "can anyone do tea time better than the English"? All the teas were in the Derby Room, sometimes it was a tea dance, sometimes with a harpist, sometimes with a chamber orchestra. 
And, those scones---well, she's not perfect.Savoie Raclette
Back in Paris we have recreated the Alps atmosphere with a Raclette. Raclette is the name of a traditional dish. Long ago, the large half cheese was put close to the fireplace, and the melted cheese would be scrapped (this its name, raclette from "racler") and served on a plate. The traditional garnish for this melted cheese is dry raw ham, boiled potatoes, pickled cornichons and onions. The dish was served in restaurants and the manipulation costy, as one person had to be next to the cheese watching it melt. Then came the infrared raclette appliance, which reproduced the fireplace, and had a stand to hold the cheese. In the '80, the most used Raclette Grill was introduced - as I recall Italians from the Aosta valley used it first. Raclette lovers said it will never work, that people would not trade a fire melted raclette for the round little Teflon pans ... time has proved them wrong! This is the way raclette is served everywhere now. The round grills allow a convivial atmosphere everybody enjoys.
A white dry wine from the Alps blends perfectly well with this dish.
Lucky and happy to have this market near!
I could not resist buying two of each type of peppers! Merci to my local producer.
I cut fresh onions in slices, cooked them 5 minutes in olive oil, then added all thesee peppers in slices, sqaures, stripes ... plus salt, Espelette pepper ... and VOILA!
Welcoming in the New Year
As the curtains open to reveal a shiny, brand new year, I thought I would take a moment to reflect upon some of the highlights of 2008.
A new kitten. Poor little guy was abandoned at the age of 2 weeks. We took him in, fed him, cared for him, and now he rules our house.
A new American President. Finally, someone I can be proud of after 8 years of embarrassment.
The acceptance of my Demande de Nationalité Française application. I still can't believe it. Somebody pinch me!
A trip to Paris. Four absolutely perfect days in September complete with friends, cheese, Thai food, Korean food, Phở, chocolate and Naughty Paris. My fabulous hosts have since moved to Thailand so we have a new place to visit one of these days.
The Dollar got a bit stronger and the price of fuel dropped. We love having a some extra Euros every month. I can actually buy shoes again.
My first taste of frog's legs and tripe. The former, a welcome taste treat. The latter, not so much.
Another trip to Cognac. How much Chinese food and distilled alcohol tasting can three people fit into three days? Copious amounts, I can tell you.
A new ice cream maker. Hadn't owned one in 5 years and quickly made up for lost churning time. Sour Cherry Frozen Yogurt has got to be the best, most refreshing thing on a hot day, ever.
Smoking was banned in restaurants and cafés in France. My lungs continue to be thankful.
So, I bid adieu to 2008 (I know many would say good riddance!) and bienvenue to 2009!
A new kitten. Poor little guy was abandoned at the age of 2 weeks. We took him in, fed him, cared for him, and now he rules our house.
A new American President. Finally, someone I can be proud of after 8 years of embarrassment.
The acceptance of my Demande de Nationalité Française application. I still can't believe it. Somebody pinch me!
A trip to Paris. Four absolutely perfect days in September complete with friends, cheese, Thai food, Korean food, Phở, chocolate and Naughty Paris. My fabulous hosts have since moved to Thailand so we have a new place to visit one of these days.
The Dollar got a bit stronger and the price of fuel dropped. We love having a some extra Euros every month. I can actually buy shoes again.
My first taste of frog's legs and tripe. The former, a welcome taste treat. The latter, not so much.
Another trip to Cognac. How much Chinese food and distilled alcohol tasting can three people fit into three days? Copious amounts, I can tell you.
A new ice cream maker. Hadn't owned one in 5 years and quickly made up for lost churning time. Sour Cherry Frozen Yogurt has got to be the best, most refreshing thing on a hot day, ever.
Smoking was banned in restaurants and cafés in France. My lungs continue to be thankful.
So, I bid adieu to 2008 (I know many would say good riddance!) and bienvenue to 2009!
La Fête du Fromage - Brebis Férmier de David
One of the trio of cheeses that I picked up last November in Gascony got overlooked. Lost in the shuffle. Disregarded.
Ironically it was the favorite of we three tasters.
I think that after four days of canard, butchery education, Armagnac, fritons, the stunning scenery of Gascony and the enthusiasm and inspiration of Kate Hill, I was lulled into a blissful stupor. Obviously I'm still recovering.
But I can't wait to return.
Brebis Férmier de David is sold by a special fromager in Eauze who handpicks artisan and small farm produced cheeses from the Béarn region of the Pyrénées.
If I had to come up with one word to describe this unpasteurized ewe's milk cheese it would be lusty. The full-bodied, almost sharp, concentrated flavor is pure heaven on the palate. It has a flaky, crumbly texture and smells of fresh ewe's milk and grasses.
A bit like an aged Pecorino Romano. I loved it!
And enjoyed with a glass of 100% old vine carignan from the Minervois, it was even better.
Here's a very different Brebis Férmier from Aveyron that I tasted last summer.
Photo du Jour - Snowy Night
Nothing like a little weather to bring on the urge to settle in, stay warm and nest. And eat some serious comfort food.
- Fettuccine Bolognese
- Thai Red Curry
- Carnitas with Refried Beans and Mexican Rice
- Chicken Noodle Soup
- Aloo Gobi with Homemade Naan
Luckily the house is full of provisions, including plenty of red wine, so we aren't going anywhere until all this white stuff melts away.
Celery root cream (the recipe)
This recipe was inspired by my luncheon at Texture in London. I have served it many times, more or less thick, more or less warm, and with different toppings, and it always a great success! It's a great idea for an easy yet unusual appetizer that you can serve for your Thanksgiving menu!
Get a celery root from your local market. Celery root or Apium graveolens is a large brown root from the same family as the celery. It has a similar sharp taste and can be used cooked (see below) or raw, grated with a sauce "remoulade", and you will get the "celery remoulade t -hat is often served in the raw vegetables platters in France (assiette de crudites). Wash it thouroughly, remove the green leaves and the thin roots (I kept a few green leaves to give flavor to a soup).
Cut it in two and peel it (or peel it and cut it in two!). Then make large cubes. Put them in a pan with 6 cups of water over high heat. Add sea salt and freshly ground pepper.
Let boil until tender (it may depend on the freshness of your celery root). Use a knife to check that it is soft. Then blend it until smooth, adding 1/2 cup of "creme fraiche". Serve lukewarm with the topping you like. See below.
Fancy: Salmon eggs with freshly ground black pepper and thin slices of endive.
Summer: Finely cut chives and new baby turnips cut in mirepoix (small dices) that were previously blanched.
Winter: Plenty of thin slices of endives and paprika.
Pink: Beetroot cut in mirepoix and pink dry berries!
Get a celery root from your local market. Celery root or Apium graveolens is a large brown root from the same family as the celery. It has a similar sharp taste and can be used cooked (see below) or raw, grated with a sauce "remoulade", and you will get the "celery remoulade t -hat is often served in the raw vegetables platters in France (assiette de crudites). Wash it thouroughly, remove the green leaves and the thin roots (I kept a few green leaves to give flavor to a soup).
Cut it in two and peel it (or peel it and cut it in two!). Then make large cubes. Put them in a pan with 6 cups of water over high heat. Add sea salt and freshly ground pepper.
Let boil until tender (it may depend on the freshness of your celery root). Use a knife to check that it is soft. Then blend it until smooth, adding 1/2 cup of "creme fraiche". Serve lukewarm with the topping you like. See below.
Fancy: Salmon eggs with freshly ground black pepper and thin slices of endive.
Summer: Finely cut chives and new baby turnips cut in mirepoix (small dices) that were previously blanched.
Winter: Plenty of thin slices of endives and paprika.
Pink: Beetroot cut in mirepoix and pink dry berries!What is your version?
Celery root has plenty of vitamin K. Another celery root idea? Blend it until smooth, make home made mash potatoes and mix well. Delicious!
Photo du Jour - Innocent?
Daisy and Domino
They look so innocent, don't they? Don't be fooled. You should see them "hunt" the chihuahuas. It's hilarious!
Our little partners in crime.
Rheingold: no Wagner but food!
This post is not about Wagner's music but about food!
When in Montevideo, Uruguay, I rush to the Confiteria Oro del Rhin, an old styled pastry and tea shop, located in calle Colonia and calle Convencion, which has managed to survive the economic turmoil of this little South American republic.
It was founded by German immigrants and used to offer first quality select pastries to go, and had on the other side of the shop a large room with tables and chairs to sit and enjoy the food served.
Though quality has faded a bit with time and economic distress, it still offers in the same old styled large room good quick meals and pastries.
If you go for breakfast (it opens at 8:30), you have a choice of brioche toasts and butter and/or peach jam, medialunas (local croissant) plain or with ham and cheese, and any pastry you like, with tea, coffee, chocolate, or the local cortado (like a machiato). I regret the orange juice is bottled in a country known for the quality of its oranges and citrus and where ANY cafe serves a large glass of delicious fresh orange juice for a few pesos!
Tea time is my favorite! The broad array of home made pastries makes my choice a very difficult one! Mil hojas, bombitas with custard, chocolate or "dulce de leche" filling, palmitas with iced sugar, and the cake the shop is famous for, the Tree Cake or Torta Arbol (top picture) a cake built in extra thin layers over a pastry cylinder with its very particular shape similar to a tree trunk, hence its name.
When in Montevideo, Uruguay, I rush to the Confiteria Oro del Rhin, an old styled pastry and tea shop, located in calle Colonia and calle Convencion, which has managed to survive the economic turmoil of this little South American republic.
It was founded by German immigrants and used to offer first quality select pastries to go, and had on the other side of the shop a large room with tables and chairs to sit and enjoy the food served.
Though quality has faded a bit with time and economic distress, it still offers in the same old styled large room good quick meals and pastries.
If you go for breakfast (it opens at 8:30), you have a choice of brioche toasts and butter and/or peach jam, medialunas (local croissant) plain or with ham and cheese, and any pastry you like, with tea, coffee, chocolate, or the local cortado (like a machiato). I regret the orange juice is bottled in a country known for the quality of its oranges and citrus and where ANY cafe serves a large glass of delicious fresh orange juice for a few pesos!If you go for lunch, the large room is very animated and full of men and women of all ages in business geer, who are having one of the many quiches and tarts with a salad, or "croquetas de arroz" with a salad, or hot sandwiches. The most common drink on the tables of the healthy conscious clients is Agua Salus, a local mineral water. This very good spring water comes from the hills of Lvalleja and is bottled near Minas in the so called Puma's Fountain.
Tea time is my favorite! The broad array of home made pastries makes my choice a very difficult one! Mil hojas, bombitas with custard, chocolate or "dulce de leche" filling, palmitas with iced sugar, and the cake the shop is famous for, the Tree Cake or Torta Arbol (top picture) a cake built in extra thin layers over a pastry cylinder with its very particular shape similar to a tree trunk, hence its name.Enjoy!
The 24 Hour Vending Machine Store
So this is where you go when you get a Nutella craving at 3 in the morning!
Summer
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