La Fête du Fromage will be a day late this week. Tune in tomorrow for this week's cheese.
To whet your appetite, here is a bit of cheese porn.
Can anyone guess which cheese this is? C'mon, take a guess. This is an easy one!
La Fête du Fromage
La Fête du Fromage will be a day late this week. Tune in tomorrow for this week's cheese.
To whet your appetite, here is a bit of cheese porn.
Can anyone guess which cheese this is? C'mon, take a guess. This is an easy one!
Bouquet garni
Very many recipes call for a "bouquet garni" .. and it may be that you wonder what that is.
A bouquet garni or "garnished bouquet" is an assortemnt of herbs, such as bay leaves, thyme, parsely, bundled together and used to give aroma and taste to a marinade, soup, or sauce.
To make one, tie together with some cooking thread 2 bayleaves, 1 branch of thyme, and 1 branch of parsely, and add them to your marinade, soup, or sauce.
Remove at the end of the cooking time.
These are the "classic" ingredients, but I am sure many of you have your own ideas on how to make one!
A bouquet garni or "garnished bouquet" is an assortemnt of herbs, such as bay leaves, thyme, parsely, bundled together and used to give aroma and taste to a marinade, soup, or sauce.To make one, tie together with some cooking thread 2 bayleaves, 1 branch of thyme, and 1 branch of parsely, and add them to your marinade, soup, or sauce.
Remove at the end of the cooking time.
These are the "classic" ingredients, but I am sure many of you have your own ideas on how to make one!
Does it REALLY add something to the flavor of your dish?
Do this experiment (I did it!). Boil in a small pan some water and add a bay leave and taste ... boil more water and add a thyme branch .... start again and this time add fresh parsely ...
Are you not convinced now? I was .. so now I NEVER forget my bouquet garni!
You can try to learn toidentify what type of flavor an herb adds to your dish by boiling different herbs separetly and tasting the infusion: fennel branches, thyme, sage, mint .. and more!
Are you not convinced now? I was .. so now I NEVER forget my bouquet garni!
You can try to learn toidentify what type of flavor an herb adds to your dish by boiling different herbs separetly and tasting the infusion: fennel branches, thyme, sage, mint .. and more!
Bon appetit!
La Fête du Fromage - Gloriotte
Spring and early summer offer a bounty of seasonal fromages de chèvre to enjoy. Chèvres from almost every corner of France: the Pyrénées, the Auvergne, the Poitou-Charentes, the Aveyron and the Savoie.
Many of these delightful cheeses are only available for a short time, so as the saying goes, Gather Ye Rosebuds While Ye May.
Introducing glorious Gloriotte! A sensational petit chèvre from the Loire.
I expected a bold and piquant flavor to come from a cheese with such an intense, goaty aroma and rough, rustic appearance. Boy was I wrong.
Gloriotte is mellow, fruity and sweet and its texture is smooth and a bit chalky. Drizzled with a bit of acacia honey - WOW - absolute heaven!
The most frustrating thing about Gloriotte is that I have to go either to Paris or the Loire Valley to purchase another delicious morsel. Or I could say that it gives me an excuse to make another trip up north.
(Ok, if I have to...)
Some white wine from the Loire would be a perfect match for this cheese.
Many of these delightful cheeses are only available for a short time, so as the saying goes, Gather Ye Rosebuds While Ye May.
Introducing glorious Gloriotte! A sensational petit chèvre from the Loire.
I expected a bold and piquant flavor to come from a cheese with such an intense, goaty aroma and rough, rustic appearance. Boy was I wrong.
Gloriotte is mellow, fruity and sweet and its texture is smooth and a bit chalky. Drizzled with a bit of acacia honey - WOW - absolute heaven!
The most frustrating thing about Gloriotte is that I have to go either to Paris or the Loire Valley to purchase another delicious morsel. Or I could say that it gives me an excuse to make another trip up north.
(Ok, if I have to...)
Some white wine from the Loire would be a perfect match for this cheese.
A Hopeful Week in Paris
Life. You can plan all you want, but sometimes things happen that completely turn your world upside down.
Like it did for us several weeks ago. When I had an interview and was offered a job in Paris.
Paris!
And we decided to go ahead and make the move.
Heck, we've made much bigger moves before. Like when we sold 97% of our earthly possessions, organized our visas and moved to France from America almost 8 years ago.
So moving to Paris should be a snap. Right?
I am a French Citizen and my husband has his 10 year Carte de Résident. We know how the system works here. There should be no problem.
Then I hear the horror stories.
"Find an apartment in Paris? In only 6 weeks? During the holidays???"
It was pretty daunting.
Instead of worrying too much, I donned my best pair of rose colored glasses and went to Paris for a one week trial period with my prospective employer* and proceeded to spend every non-working moment looking for an apartment.
And you know what? It turns out that the horror stories are true.
The 35-40 square meters (approx. 350-400 square feet) that we could barely afford in the 2-3 arrondissements that we needed to limit our search to were proving to be impossible to find.
Or impossible to even get a look at might be a better way of describing the situation.
As soon as I entered an estate agent's office after noticing that there were plenty of potential apartment rental listings in their window, I would quickly be dismissed with "I have nothing to rent right now" or "Even though you're a property owner with no mortgage, have healthy bank accounts in two countries, no outstanding debt and have a contract for a full time job at a respected business located just around the corner, you don't qualify."
In other words, they didn't even want to know me.
I wanted to rip off those rose colored glasses and throw them at somebody. Then stomp on them.
I did a lot of thinking (even though I felt like drinking) on the 4½ hour train trip home.
This was a move that we had been discussing for a long time. We knew the money would be tight, but the apartments, if you could even get one, were looking much more expensive than we had previously thought.
After my return my husband and I spent several days talking and doing the math, and in the end we decided that it just wouldn't work. The numbers just didn't add up. The job was 6 days a week and the amount of money I would earn would barely be enough to pay for an apartment and leave us with very little left over to live on.
We really wanted to live in Paris, but not on those terms.
Eh bien. We're not moving to Paris after all.
So, what's our next step?
To stay put for the time being. To enjoy the beautiful place we live. And to visit Paris as often as possible.
I would also like to thank all the friends in Paris who I shared meals and drinks with when I was in town for the interview in November and during that long, cold week earlier this month. You knew what was going on and were all very supportive and excited at the prospect of our upcoming move. I wish it would have worked out! And who knows what the future will bring...
Merci.
*more on that later
The story continues....
I'm Tardy
Another Tuesday when I couldn't get La Fête du Fromage finished in time. Three friends are coming for dinner in 30 minutes and I've got to get cooking!
Tune in tomorrow for some luscious cheese.
Here's a glimpse...
Tune in tomorrow for some luscious cheese.
Here's a glimpse...
Photo du Jour - Learning to Drive
I walked outside the other day and witnessed this scene in front of our neighbor's cave, just across the street from our house.
Their dog was learning to drive the tractor.
I wonder if he knows that here was a job listing for a tractor driver on the unemployment website the other day?
La Fête du Fromage - Kalidaan
Certain cheeses just belong on the breakfast table.
I don't mean cheese mixed in with eggs or made into quiche. Nor do I mean cheese melted over potatoes or baked into a breakfast strata.*
Just a wedge of fresh, tangy cheese.
Hopefully with a nice hunk of baguette and some fresh fruit or jam. Cheese like this one: Kalidaan.
Kalidaan is a soft, flavorful fromage de chèvre that is produced on a small farm (approximately 300 goats) in the Poitou-Charentes region.
There is no "goatiness" to this goat's cheese and the texture is wonderful and creamy with a mere hint of chalkiness. It has a well balanced, grassy, light flavor that was delicious with some cherry jam and bread for petit déjeuner.
As it was fairly early in the morning, I had a big café au lait with my wedge of Kalidaan.
A glass of crisp white wine from the Loire would also be good. A bit later in the day, of course.
*my mom used to make a mean strata for brunch on the weekends. Mentioning it brings back yummy childhood breakfast memories...
I don't mean cheese mixed in with eggs or made into quiche. Nor do I mean cheese melted over potatoes or baked into a breakfast strata.*
Just a wedge of fresh, tangy cheese.
Hopefully with a nice hunk of baguette and some fresh fruit or jam. Cheese like this one: Kalidaan.
Kalidaan is a soft, flavorful fromage de chèvre that is produced on a small farm (approximately 300 goats) in the Poitou-Charentes region.
There is no "goatiness" to this goat's cheese and the texture is wonderful and creamy with a mere hint of chalkiness. It has a well balanced, grassy, light flavor that was delicious with some cherry jam and bread for petit déjeuner.
As it was fairly early in the morning, I had a big café au lait with my wedge of Kalidaan.
A glass of crisp white wine from the Loire would also be good. A bit later in the day, of course.
*my mom used to make a mean strata for brunch on the weekends. Mentioning it brings back yummy childhood breakfast memories...
Sunday Reading
Thought I would venture outside of France today.
Not too far...only about 5 hours by car...a fact that makes me wonder why we don't go more often.
To Italy
Infatuated by all of her recipes, including the one for Zeppole di San Guiseppe, a pastry that makes my New York born and raised husband swoon.
She may be lost, but I'm glad I found her.
Delicious advice from an American living in Italy.
She's on vacation at the moment, but I never tire of reading about Michelle's Calabrian adventures. And I love seeing photos of her new kids!
What a beautiful and inspiring dream of a life. With some practical advice thrown in.
She shares my love of food and wine, especially cheese, and takes interesting, thought provoking photos. What's not to admire?
Not too far...only about 5 hours by car...a fact that makes me wonder why we don't go more often.
To Italy
Infatuated by all of her recipes, including the one for Zeppole di San Guiseppe, a pastry that makes my New York born and raised husband swoon.
She may be lost, but I'm glad I found her.
Delicious advice from an American living in Italy.
She's on vacation at the moment, but I never tire of reading about Michelle's Calabrian adventures. And I love seeing photos of her new kids!
What a beautiful and inspiring dream of a life. With some practical advice thrown in.
She shares my love of food and wine, especially cheese, and takes interesting, thought provoking photos. What's not to admire?
My spring extravaganza!
The Keukenhof in the Netherlands, 35 km south of Amsterdam, is the largest floral park in the world. Hundreds of different types of tulips, lilies, hyacinths, and all sorts of bulbs are planted in a 32 hectare park. Keukehof means "kitchen garden" because this is the place where herbs were picked - and game hunted -for Jacoba van Beieren, Countess of Holland, in the 15C.
Last fall, in one of my visits to Amsterdam, I went to the lovely flower market and bought many many different bulbs for my deck: white and pink tulips, pale yellow, narcissi, and more ... but also small flowers to give color and life to the deck while the bulbs slowly grow.
The sky is very blue today in Paris, it feels like spring, and I'd like to share the beginning of my little Keukenhof with you.
I have to be patient, as you see in this picture, not all my bulbs have given flowers yet.
But to help me get that extra dose of patience, I always bring back from Amasterdam a large bouquet of the freshest tulips, to enjoy them while I wait for all the flowers to blossom in my deck.
La Fête du Fromage - Le Razégou
About an hour drive northeast of the Minervois, nestled in the spectacular, rugged Haut-Languedoc, is one of the most picturesque villages in the region. Roquebrun has been nicknamed le Petit Nice as it sits smack dab in the middle of a balmy micro climate where citrus trees, cacti and various types of succulents proliferate.
In the rugged Mediterranean scrub land surrounding Roquebrun is a small farm where Le Razégou, un petit fromage de chèvre, is produced.
The aroma left no doubt that this was a goat's cheese, and it was obvious that it was a very fresh goat's cheese. Look at how it was oozing when I unwrapped it.
Le Razégou's flavor is very gentle and even though the aroma is heady, the flavor definitely isn't overly "goaty." What struck me the most when I tasted it is how delicate a cheese this is, and how its supple texture literally melts in your mouth.
Delicious!
We tasted it with Confit de Figues aux Noix (Fig and Walnut Jam), a special jam that Betty brought us, which is made to enjoy with fromages de chèvre. It was perfect!
It also paired beautifully with the local red, which has hints of the same garrigue herbs and grasses that are grazed on by the goats in Roquebrun.
Local cheese and local wine. An impeccable match.
In the rugged Mediterranean scrub land surrounding Roquebrun is a small farm where Le Razégou, un petit fromage de chèvre, is produced.
The aroma left no doubt that this was a goat's cheese, and it was obvious that it was a very fresh goat's cheese. Look at how it was oozing when I unwrapped it.
Le Razégou's flavor is very gentle and even though the aroma is heady, the flavor definitely isn't overly "goaty." What struck me the most when I tasted it is how delicate a cheese this is, and how its supple texture literally melts in your mouth.
Delicious!
We tasted it with Confit de Figues aux Noix (Fig and Walnut Jam), a special jam that Betty brought us, which is made to enjoy with fromages de chèvre. It was perfect!
It also paired beautifully with the local red, which has hints of the same garrigue herbs and grasses that are grazed on by the goats in Roquebrun.
Local cheese and local wine. An impeccable match.
Santa Monica!
So exciting to be in Santa Monica! The sky has a perfect blue and tall palm trees make you feel you're always on holidays.
I bought some postcards at Borders and sat in a cafe to have a drink, watch the people pass by, and write. 
It's the 4th of July sales season; shops have huge signs announcing incredible rebates.
I love ice creams here, so I had one on the way back.
Le Quatorze Juillet
My Quatorze Juillet Wish - that next year on le Quatorze Juillet I will be singing le Marseillaise and toasting la Belle France with some Champagne as a proper French citizen.
Shallots
It's important to always have shallots in the kitchen! Mostly found is the common shallot (Allium ascalonicum, upper right picture). The picture on the left is of grey shallots (Allium oschaninii ), a milder version with a very typical flavor. Shallots can be used with mushrooms (Bordelaise ceps), you can mix chopped shallots and wine vinegar and have this sauce with oysters (though I prefer the sharp flavor of the sea), you can use chopped shallots in your vinaigrette sauce, or have them with beetroots (perfect combination).
Shallots can be kept for a long time in a dry, cold place.
Enjoy!
Enology: Wine in Saumur!
The first session of the Enology Workshop I have registered for at the Universite of Angers was exciting indeed. In the four hours we learned indeed a lot of things about wine: scents, color, body... and crystal deposits (one bottle had some), names, production, grape harvest, and more. We were all given a glass - to be brought for every class - and we tasted a three wines: A Muscadet of Sevres et Maine 2005, a Coteaux de Layon 2005, and a Coteaux de Aubance 1996. Here I show you the Wheel of Flavors.
Enjoy!
La Fête du Fromage - A New Blogging Event
This is an idea I toyed around with about a year ago. Then a gentle suggestion from Danielle brought the idea back to the forefront of my mind;
A monthly blogging event called La Fête du Fromage for everyone to participate in.
The timing seems right. Summer is slowly coming to a close and a new season will take its place - autumn - one of my favorite times of the year. The time for something new.
So, I'm inviting you to come and celebrate cheese with me.
It can be homemade cheese, Mexican cheese, Dutch cheese, artisan cheese, Italian cheese, Swiss cheese, American cheese, farm produced cheese, Spanish cheese or most importantly, French cheese. Let's try to leave American ultra processed, orange cheese out of this, shall we?
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 chosen cheese? Would you recommend it or not? Is there something unusual or interesting about it?
The first ever Fête du Fromage begins now.
Entries may be submitted until Saturday, September 13. The entire round-up will be posted on Monday, September 15.
A few rules:
Happy Fêting!
A monthly blogging event called La Fête du Fromage for everyone to participate in.
The timing seems right. Summer is slowly coming to a close and a new season will take its place - autumn - one of my favorite times of the year. The time for something new.
So, I'm inviting you to come and celebrate cheese with me.
It can be homemade cheese, Mexican cheese, Dutch cheese, artisan cheese, Italian cheese, Swiss cheese, American cheese, farm produced cheese, Spanish cheese or most importantly, French cheese. Let's try to leave American ultra processed, orange cheese out of this, shall we?
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 chosen cheese? Would you recommend it or not? Is there something unusual or interesting about it?
The first ever Fête du Fromage begins now.
Entries may be submitted until Saturday, September 13. The entire round-up will be posted on Monday, September 15.
A few rules:
- Photos are good, but not necessary
- Entries must contain the words La Fête du Fromage and contain a link to Chez Loulou
- send the link to your post to louloufrance (at) gmail (dot) com
Happy Fêting!
Our menu
Le Grand Jeu! Forks and knives for every course: first one to the outside left and right, the small fork and knife for the appetizer, foie gras. Second, fork and knife for the lobster. The third one is for the main course.Note that later in the day, because I did not want to have yet another type of wine, I decided to start hte meal with the lobsetr and to pair it with Champagne, and then move into foie gras, hence the order of the silverware was changed.
We used one plate per course, a large one for the lobster, then I put smaller dishes for foie Gras, another square red one for the duck and mushrooms, a smaller one for salad and cheese, and a last one for dessert.
We started with Spiny Lobster Tails, bought over at the local fish mungler, one per person, which I simply steamed for 12 minutes; I served them with a light home made saffran flavored mayonnaise. We paired them with our Champagne.
Then we moved into fresh Foie Gras that I served with a prune chutney, a speciality from South West France. We paired foie gras with a glass of chilled Coteau de Layon from Chateau Soucherie at Layon in the Anjou. I served toasts of brioche bread and country bread to suit all tastes, both from Le Grillon d'Auteuil pastry and bakery shop on rue d'Auteuil.
The main course was La Comtesse de Barry duck preserve or confit de canard served on a round silver serving dish from the refined French silver manufacturer Christophle.
I decided to pair the duck with a 2000 Pomerol, served at perfect room temperature.
The garnish of cepes mushrooms, also a preserve from La Comtesse de Barry, had been simply sauteed with a dash of Espelette chili, a thinly sliced shallot, and sea salt.
Then came the salad and cheese. The choice of cheese was obvious: A Mont d'Or or vacherin du Doubs. It's the ideal season to have it! I got it at the cheese shop I have previously praised in this blog, La Fromagerie d'Auteuil, also on rue d'Auteuil.
We really enjoyed this family meal - and the gift opening as well!
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