On Tuesday we had the massive sirocco that dropped sand from the Sahara desert all over the place. Then on Wednesday I went to Béziers and there were a dozen camels in one of the squares.
Did the storm drop them too?
Photo du Jour - Colorful Camels
On Tuesday we had the massive sirocco that dropped sand from the Sahara desert all over the place. Then on Wednesday I went to Béziers and there were a dozen camels in one of the squares.
Did the storm drop them too?
Photo du Jour - Stones
A stone-filled, closed up old window (or maybe it was a doorway) on our neighbor's barn. I love the ancient look of the relieving triangle.
Oeuf a la coque, a French classic!
Got (very) fresh eggs? 
Try "Oeuf a la Coque" or soft boiled eggs the French way.
There is in France a little stand for the soft boiled egg called "coquetier". I have improvised these elsewhere with ... napkin rings. Or find your own invetion, walking around the house and opening kitchen cabinets for ideas. Place them on a small plate.
Then do the "mouillettes" or bread sticks - I always indulge into buttering them, and so more so that I had fresh home made butter from the farm (see post below).
Boil water, place very carefully the eggs, and let boil 3 minutes. Remove from the water, place on the "coquetier", cap off the egg, and eat!
Eggs should not come out of the fridge, because they can break when you put them in boiling water.
Try "Oeuf a la Coque" or soft boiled eggs the French way.There is in France a little stand for the soft boiled egg called "coquetier". I have improvised these elsewhere with ... napkin rings. Or find your own invetion, walking around the house and opening kitchen cabinets for ideas. Place them on a small plate.
Then do the "mouillettes" or bread sticks - I always indulge into buttering them, and so more so that I had fresh home made butter from the farm (see post below).
Boil water, place very carefully the eggs, and let boil 3 minutes. Remove from the water, place on the "coquetier", cap off the egg, and eat!
Eggs should not come out of the fridge, because they can break when you put them in boiling water.
Photo du Jour - Almost Frozen...
...but not.
The little stream near our house never did freeze over and it appears that the temperature should be warming up tomorrow.
Not that it hasn't been chilly!
The cold snap and dusting of snow kept us in all weekend. I did a lot of cleaning and organizing and cooking. When I ventured out to the market this morning the temperature was a numbing 0 degrees C (32 F). Too cold to linger over my purchases.
I did my shopping in a record 20 minutes and headed home to warm my toes.
This winter hasn't bothered me as much as the previous ones. The heat last summer was so unbearable that I've come to appreciate the other seasons much more.
Photo du Jour - Reine Claude
10 Reasons I Love Gascony
Ten reasons barely scratch the surface. But it's a start.
1) The Armagnac
Deep caramel flavors and fruity aromas. Very special stuff indeed.
2) The Landscape
Uncrowded and dotted with treasures to discover. Gascony is often referred to as "the land of milk and honey."
3) The People
Friendly, passionate and always willing to share a recipe or two, give restaurant recommendations or to just stop and chat.
4) The Towns
Nérac, Agen, Condom, Auch. A lifetime wouldn't be enough to explore them all.
5) The Fritons
Crispy, salty, fried duck skin. Need I say more?
6) The History
The Hundred Years war, King Henri IV, The Wars of Religion. Gascony's history is layered and rich.
7) The Pigeonniers
Why do I find them so charming?
8) The Foie Gras
Silky, rich and utterly irresistible.
9) Les Pruneaux
Dried or pitted and stuffed with natural cream or Armagnac infused cream. What a treat!
10) Kate Hill
Dynamic, kind and devoted to the region, its food and the people who grow and produce it.
I can't say enough kind things about her. If you have the opportunity to study Gascon cuisine with Kate at her Kitchen at Camont, you must!
It is an incredible and unforgettable experience
1) The Armagnac
Deep caramel flavors and fruity aromas. Very special stuff indeed.
2) The Landscape
Uncrowded and dotted with treasures to discover. Gascony is often referred to as "the land of milk and honey."
3) The People
Friendly, passionate and always willing to share a recipe or two, give restaurant recommendations or to just stop and chat.
4) The Towns
Nérac, Agen, Condom, Auch. A lifetime wouldn't be enough to explore them all.
5) The Fritons
Crispy, salty, fried duck skin. Need I say more?
6) The History
The Hundred Years war, King Henri IV, The Wars of Religion. Gascony's history is layered and rich.
7) The Pigeonniers
Why do I find them so charming?
8) The Foie Gras
Silky, rich and utterly irresistible.
9) Les Pruneaux
Dried or pitted and stuffed with natural cream or Armagnac infused cream. What a treat!
10) Kate Hill
Dynamic, kind and devoted to the region, its food and the people who grow and produce it.
I can't say enough kind things about her. If you have the opportunity to study Gascon cuisine with Kate at her Kitchen at Camont, you must!
It is an incredible and unforgettable experience
Photo du Jour
The gorgeous, sunny views from above our village yesterday.
See the church tower? It is almost right smack dab in the middle of the photo? Our house is next to it.
The wonderful world of bloggers
World Eatz is a blog I love! I like its generosity and insight on food, I enjoy the recipes and the whole atmosphere - and the blogger behind, as I have recently discovered.
Blogger Simone contacted me by email, she was visiting Paris! I invited her to come over for a drink. Simone, her husband, and sister in law, Sunanna, who's currently studying and living in Paris, showed up Sunday evening with this beautifl bouquet of flowers!
We treated them to a red Crement from the Domaine-Sanzay near Saumur, in the Loire. Its fine bubbles and it ruby color are an invitation to celebrate, smile, and share!
Jean-Louis and I discovered three young smart people, curious about everything: life, politics, Paris, cultures, food, and more. Thank you Simone and Nicky and Sunanna, we really enjoyed your company! Well, my, the world of bloggers is full of great people!
Our baby pigeon is growing fast, with tender down feather becoming big feathers that will allow it to fly away. 
Blogger Simone contacted me by email, she was visiting Paris! I invited her to come over for a drink. Simone, her husband, and sister in law, Sunanna, who's currently studying and living in Paris, showed up Sunday evening with this beautifl bouquet of flowers!We treated them to a red Crement from the Domaine-Sanzay near Saumur, in the Loire. Its fine bubbles and it ruby color are an invitation to celebrate, smile, and share!
Jean-Louis and I discovered three young smart people, curious about everything: life, politics, Paris, cultures, food, and more. Thank you Simone and Nicky and Sunanna, we really enjoyed your company! Well, my, the world of bloggers is full of great people!
>>> And now: Pigeon update
Our baby pigeon is growing fast, with tender down feather becoming big feathers that will allow it to fly away. Mother pigeon is away long hours both morning and afternoon - getting food I presume. But when it's cold, like yesterday morning, it stays in the nest with the chick all morning.
Photo du Jour - Changing Seasons
An early sign of the changing seasons in the vineyards.
Every year on August 15th there is a perceptible change in the weather. The air takes on a slight chill at night and the days aren't as blistering hot.
Brocante in my neighborhood
A "Brocante" is a secondhand fair.
I had one near my home and I stopped by as I was biking and enjoying the mild September sun. It runs for two days (usually weekends).
These fairs are very common in France and take place all year round in different neighborhoods. Some are very famous, like the Foire au jambon et a la brocante de l'ile de Chatou, where they sell second hand goods ... and whole hams (go figure!). It takes place in a posh suburb of Paris.
People go to find something (such as iron garden furniture, a hit last summer) or just for a stroll. The French buy here collectibles, old maps, watercolors, furniture, antiques, old linen, specialized furniture (right now, there is a lot of 50's furniture for sale and the Art Deco is in decline).
Brocanteur is a trade, and you need be registered to be able to have a stand in these street fairs.
Individuals who want to sell second hand things that belong to them, sell them in a "Vide Grenier", a something like "Emptying the Attic", that takes place in their neighborhood. Have not seen any of those here where I live.
I love maps, and I have bought in these brocantes old maps of different regions in France that I have given to friends as Christmas presents.
I also look for old cooking books.
Photo du Jour - A Little Something to Nibble On
I wish I could claim credit for this scrumptious creation. But I can't. I have to give it to a friend of mine.
A simple combination of horseradish cream cheese spread on thinly sliced rounds of toasted baguette and topped with slices of roasted beets. Sprinkle a bit of salt and freshly ground black pepper over the top and voilà - perfect apéro hour nibbles!
La Fête du Fromage - Le Caillou Creusois
Though le Limousin is famous for its lush, rolling pastures and famous cattle, it is generally not recognized as a cheese producing region.
In fact, Caillou Cruesois is the first one I've ever encountered.
La Creuse, one of the départements in le Limousin region, is located halfway between Paris and Toulouse. Celebrated AOC cheeses are produced in every direction - to the north, the south, the east and the west - yet this area doesn't seem to offer many regional cheeses for sale to the general public.
Maybe one has to live in the area to experience what cheeses it has to offer?
Le Caillou Creusois is a hefty little unpasteurized cow's milk cheese that gives off an enticing, earthy, barnyard aroma. Yes, I consider a barnyard aroma enticing...when it comes to cheese.
The compressed pâte has a rich chalky texture that coats your taste buds with satisfying yeast and fresh milk flavors.
A refreshing white wine from the Loire would be a good match to this delicious cheese.
In fact, Caillou Cruesois is the first one I've ever encountered.
La Creuse, one of the départements in le Limousin region, is located halfway between Paris and Toulouse. Celebrated AOC cheeses are produced in every direction - to the north, the south, the east and the west - yet this area doesn't seem to offer many regional cheeses for sale to the general public.
Maybe one has to live in the area to experience what cheeses it has to offer?
Le Caillou Creusois is a hefty little unpasteurized cow's milk cheese that gives off an enticing, earthy, barnyard aroma. Yes, I consider a barnyard aroma enticing...when it comes to cheese.
The compressed pâte has a rich chalky texture that coats your taste buds with satisfying yeast and fresh milk flavors.
A refreshing white wine from the Loire would be a good match to this delicious cheese.
Apéro Hour
I'm afraid that the apéro hour extended into apéro two hours this evening, thus la Fête du Fromage post didn't get finished. Please have a look for it tomorrow.
Merci!
.
Sea Bass flambes with Pastis by Jean-Pierre
The last day in Provence, Jean-Pierre served Tamaris mussles "mariniere", that is simply steamed in some white wine with sea salt, garlic, and herbs. 
These mussles found only in the Toulon area, are big and full and have a unique hazlenut flavor. They have been grown in this area since 1890. 
The main course was a Sea Bass flambe with Pastis, all local ingredients. The sea bass is called Loup de Mer in the Mediterranean and Bar when it comes from the Atlantic Ocean. You may find some refined restaurants in the US (such as Fraiche in Santa Monica) serve Loup de Mer. 
Jean-Pierre chose one 3/4 Lb loup de mer per person. He cooked them in a medium oven on a bed of of dry fennel sticks, for 20 minutes. Out of the oven, he left them in the pan while he heated 1 cup of pastis (a local alcool made with anis and liquorice and other herbs) that he poured flambe on the fish. Sea bass and Pastis ... a true regal!
These mussles found only in the Toulon area, are big and full and have a unique hazlenut flavor. They have been grown in this area since 1890. The main course was a Sea Bass flambe with Pastis, all local ingredients. The sea bass is called Loup de Mer in the Mediterranean and Bar when it comes from the Atlantic Ocean. You may find some refined restaurants in the US (such as Fraiche in Santa Monica) serve Loup de Mer. Jean-Pierre chose one 3/4 Lb loup de mer per person. He cooked them in a medium oven on a bed of of dry fennel sticks, for 20 minutes. Out of the oven, he left them in the pan while he heated 1 cup of pastis (a local alcool made with anis and liquorice and other herbs) that he poured flambe on the fish. Sea bass and Pastis ... a true regal! As in anything that you ignite (crepes Suzette among others) be very careful if you try this recipe to control the fire!
Bon appetit!
La Fête du Fromage - Round Up # 3
Voilà! - the November round up of La Fête du Fromage International Cheese Tasting Event.
Thank you to everyone who joined in and I hope to see you again in December!
Nathalie of Spaced Out Ramblings offers us an enticing chunk of Italian cheese from the Piemonte region ofItaly called
~~~~~~~~~~~~~~~~~~
My sincere apologies to Mariana at History of Greek Food, as I accidentally left her entry out of the original round-up. The recipe she shares for Cheese and Sesame Balls using Manouri, a fresh, delicate goat or sheep's milk cheese, was inspired by a poem that is over 2000 years old. Truly inspiring and a great idea for us "cheese junkies."
~~~~~~~~~~~~~~~~~~~~~~~~~~
Chelly at Rolling in Dough, wrote an engaging love letter to Comté, a cheese that conjures up fond memories of France in every delicious bite.
"When I have thin slices of Comte' on Baguette for lunch, I'm in France. But Comte' really shines when enjoyed with some crusty bread and a glass of red wine. Simplicity defined - to me there isn't a better combination."
~~~~~~~~~~~~~~~~~~~~
Camille, who lives in Paris and writes the inspiring blog Croque Camille, spiced up a humble tuna melt with some crumbly, tangy Tillamook Cheddar cheese (and this fellow expat living in France wants to know where she found it exactly?!?). This sandwich looks like some serious comfort food.
A Chutney Cheese Ball made with tangy and creamy artisan chèvre is the Fête du Fromage entry from Rachel at The Crispy Cook. The cheese is produced by Elizabeth Porter of Argyle, New York and the Chutney Cheese Ball is Rachel's brilliant creation.
Judith at A Shortcut to Mushrooms, a blog that is full of fabulous vegetarian recipes, really enjoyed the the soft, mild Port Salut that she tasted for La Fête. After sampling it on its own, she whipped up a Pepper, Port Salut and Onion Tart and loved how the cheese paired with the red pepper and sweet onions. This looks wonderful!
Thanks again everyone!
Come and celebrate cheese with us again in December.
Tell us why you chose this particular cheese. Tell us how it tasted. Tell us about its texture and aroma. Did you eat it on its own? Or with something? Did you drink anything special with your cheese? Would you recommend it or not? Is there something unusual or interesting about it?
The 15th of every month will be the official day for La Fête du Fromage. Please have your entries to me by the end of the 13th.
Thank you to everyone who joined in and I hope to see you again in December!
Nathalie of Spaced Out Ramblings offers us an enticing chunk of Italian cheese from the Piemonte region of
~~~~~~~~~~~~~~~~~~
My sincere apologies to Mariana at History of Greek Food, as I accidentally left her entry out of the original round-up. The recipe she shares for Cheese and Sesame Balls using Manouri, a fresh, delicate goat or sheep's milk cheese, was inspired by a poem that is over 2000 years old. Truly inspiring and a great idea for us "cheese junkies."
~~~~~~~~~~~~~~~~~~~~~~~~~~
"When I have thin slices of Comte' on Baguette for lunch, I'm in France. But Comte' really shines when enjoyed with some crusty bread and a glass of red wine. Simplicity defined - to me there isn't a better combination."
~~~~~~~~~~~~~~~~~~~~
Camille, who lives in Paris and writes the inspiring blog Croque Camille, spiced up a humble tuna melt with some crumbly, tangy Tillamook Cheddar cheese (and this fellow expat living in France wants to know where she found it exactly?!?). This sandwich looks like some serious comfort food.
~~~~~~~~~~~~~~~~~~~~~~
A Chutney Cheese Ball made with tangy and creamy artisan chèvre is the Fête du Fromage entry from Rachel at The Crispy Cook. The cheese is produced by Elizabeth Porter of Argyle, New York and the Chutney Cheese Ball is Rachel's brilliant creation.
~~~~~~~~~~~~~~~~~~~~~~~~
First a taste, then a tart.Judith at A Shortcut to Mushrooms, a blog that is full of fabulous vegetarian recipes, really enjoyed the the soft, mild Port Salut that she tasted for La Fête. After sampling it on its own, she whipped up a Pepper, Port Salut and Onion Tart and loved how the cheese paired with the red pepper and sweet onions. This looks wonderful!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
A beautiful trio of mezes, (mezes is an appetizer served with wine, ouzo or tsikoudia) called Cheese Sagnaki, is Ivy's of Kopiaste's entry to la Fête. "Saganaki is very easy to make but you will need a very good Greek hard cheese. Saganaki can be made with Graviera, Kefalotyri, Kefalograviera, Formaella, Halloumi, Kaskavalli..."
Ivy shares three recipes for Sagnaki and they all look fantastic!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
We're in the height of the Vacherin du Haut Doubs season, my cheese entry for La Fête. This is a soft and yeasty flavored cheese that is infused with mild pine flavors by the spruce wood box that the cheese sits in while it matures. It is only available from August 15 and March 31, so get some while you can!
A beautiful trio of mezes, (mezes is an appetizer served with wine, ouzo or tsikoudia) called Cheese Sagnaki, is Ivy's of Kopiaste's entry to la Fête. "Saganaki is very easy to make but you will need a very good Greek hard cheese. Saganaki can be made with Graviera, Kefalotyri, Kefalograviera, Formaella, Halloumi, Kaskavalli..."
Ivy shares three recipes for Sagnaki and they all look fantastic!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Thanks again everyone!
Come and celebrate cheese with us again in December.
Tell us why you chose this particular cheese. Tell us how it tasted. Tell us about its texture and aroma. Did you eat it on its own? Or with something? Did you drink anything special with your cheese? Would you recommend it or not? Is there something unusual or interesting about it?
The 15th of every month will be the official day for La Fête du Fromage. Please have your entries to me by the end of the 13th.
- Photos are wonderful, but not necessary
- Entries must contain the words La Fête du Fromage and contain a link to Chez Loulou
- Posts should be written specifically for La Fête du Fromage and not entered in any other food blog event
- Please send the link to your post to louloufrance (at) gmail (dot) com with the words Fête du Fromage in the subject line
Coming back to say Good Bye
Too many things to do .. too little time to keep up in my dear blog.
Celebrated a beautiful wedding for Celine and Joren in September at the Chateau de Feluy in Belgium ...
Celebrated a beautiful wedding for Celine and Joren in September at the Chateau de Feluy in Belgium ...
Visited Dubai in October, and was stunned by the imposing tower, the tallest building in the world.
Flew to Los Angeles and Palo Alto for a few days and had a great Thanksgiving dinner at the Tavern in Beverly Hills.
Made a sublime Pintade aux pruneaux d'Agen, miam, delicious guinea hen with Agen prunes.. for friends in Paris ...
Said "adieu" to brother-in-law Jacques, who passed away in November (and said adieu in my heart to uncle Carlos and to Pr Schweich)
Welcomed winter in my deck with 3 inches of snow - of course, nothing compared with the 20 inches they had in New York last week!!!
And flew back to Los Angeles to spend Christmas in the mild Angelino sun!
Thank you for your comments, thank you for your emails, thank you for your friendship.
Flew to Los Angeles and Palo Alto for a few days and had a great Thanksgiving dinner at the Tavern in Beverly Hills.
Made a sublime Pintade aux pruneaux d'Agen, miam, delicious guinea hen with Agen prunes.. for friends in Paris ...
Said "adieu" to brother-in-law Jacques, who passed away in November (and said adieu in my heart to uncle Carlos and to Pr Schweich)Welcomed winter in my deck with 3 inches of snow - of course, nothing compared with the 20 inches they had in New York last week!!!
And flew back to Los Angeles to spend Christmas in the mild Angelino sun!Thank you for your comments, thank you for your emails, thank you for your friendship.
I will try to leave here now and then a recipe, a snapshot of my whereabouts, and write a hello in your blogs ... but other professional activities have taken over in my life leaving me with very little time ..
I loved writing this blog, getting to know you, sharing recipes, reading your blogs ...
Happy and Prosperous 2011!!
Subscribe to:
Posts (Atom)