The afternoon light in the vineyards.
Taken just outside our village.
Sunday Reading
Never learned to appreciate Oreos, but these just might cure me of that.
You may have already read about the Deep Fried Poached Egg in Gourmet magazine. Since I am totally out of the loop living way out here in the country, you can imagine my delight when I read this.
Drool!
Beautiful. Inspirational. Enchanting.
I admit that I was kind of freaking out when it looked like the ganache wasn't going to set up. The cake needed to be decorated before we left for party and I only had an hour left.
Well, I couldn't have been more wrong. It set up just fine and this will now (and probably forever) be the only chocolate ganache frosting recipe I will ever use. It is perfection.
Love their beekeeping tales. Actually, I'm enjoying reading all about their adventures.
Wishing I was as talented as she is.
You may have already read about the Deep Fried Poached Egg in Gourmet magazine. Since I am totally out of the loop living way out here in the country, you can imagine my delight when I read this.
Drool!
Beautiful. Inspirational. Enchanting.
I admit that I was kind of freaking out when it looked like the ganache wasn't going to set up. The cake needed to be decorated before we left for party and I only had an hour left.
Well, I couldn't have been more wrong. It set up just fine and this will now (and probably forever) be the only chocolate ganache frosting recipe I will ever use. It is perfection.
Love their beekeeping tales. Actually, I'm enjoying reading all about their adventures.
Wishing I was as talented as she is.
Martine's Birthday (4)
What an incredible treat! A Château Haut Bergey 1989! That's how we savored our salad and cheese platter.The salad was a simple "sucrine" with a vinaigrette made with red wine vinegar and extra virgin olive oil, plus sea salt and fresh ground pepper. We tossed it 15 times, as it should be done!
Knowing that I was going to have to pair food with very good Bordeaux wines, I had been to my favorite cheese shop la Fromagerie d'Auteuil and had told Monsieur Fouchereau: - What cheese would you recommend for a very good bottle of Bordeaux?
He advised mild, fruity, cow milk cheeses. We settled for: a Livarot , from Normandy, a young Comte (fruity) from the Jura, a St Nectaire from Auvergne, and a Camembert from Normandy. All made with unpasteurized milk - of course. I invite all cheese lovers to visit the websites of these marvellous French cheeses.
I presented them in a platter I bought in Indonesia: a large green banana leave made of light wood. One knife is for the soft cheeses, the other one for the hard ones (like the comte). Quite daring for the traditional French!
Photo du Jour - Breathtaking
The sunset was breathtaking last night. Glowing pink and amber against periwinkle blue.
Valentine dinner with Jean-Pierre in Sanary
Jean-Pierre had promised a special dinner for Valentine, so Michele and I went driving along the beautiful Mediterranean coast around Sanary to leave space in the kitchen for our strong tempered chef! 
We started with a special wine from Corsica, a fruity white served very cold that was perfect for the appetizer! 
The appetizer was a large plate of sea urchins caught in the morning in the area. One dozen per person! It's sublime! 
Then came the main course, an elaborated roast of lamb cooked to perfection in puff pastry. The garnish was roasted granache potatoes, spring onions, and a delicious garlic cream that was perfect with the lamb. 
The dessert was a Corsica speciality made with chestnut flour, cooked in the oven as a pie shell with pine nuts sprinkled on top. 
What did your special one prepare for you for Valentine?
We started with a special wine from Corsica, a fruity white served very cold that was perfect for the appetizer! The appetizer was a large plate of sea urchins caught in the morning in the area. One dozen per person! It's sublime! Then came the main course, an elaborated roast of lamb cooked to perfection in puff pastry. The garnish was roasted granache potatoes, spring onions, and a delicious garlic cream that was perfect with the lamb. The dessert was a Corsica speciality made with chestnut flour, cooked in the oven as a pie shell with pine nuts sprinkled on top. What did your special one prepare for you for Valentine?Indian Spiced Potato Wedges
These are good. Really, really good. And easy.
Really, really easy.
I can't even look a jar of mango or peach chutney without a burning desire to roast up a big batch of these Indian Spiced Potatoes, which are basically big, oven roasted french fries that have been smothered in ghee and Indian spices.
Need I say more?
about to go in the oven
Indian Spiced Potatoes
serves 4
inspired by a recipe from The Australian Women's Weekly
2 pounds potatoes
2 ounces ghee
2 cloves garlic, minced
1 inch piece of ginger, peeled and minced
2 teaspoons black mustard seeds
2 teaspoons garam masala
2 teaspoons ground cumin
1/4 teaspoon chili powder
1/2 teaspoon freshly ground black pepper
Salt to taste
Pre-heat oven to 400 degrees F.
Peel and halve each potato lengthwise, then cut each half into two or three wedges.
Combine potatoes with remaining ingredients in a large bowl.
Place potatoes mixture on a large, non-stick baking dish and bake, turning occasionally, about 15-20 minutes, until browned and tender.
Really, really easy.
I can't even look a jar of mango or peach chutney without a burning desire to roast up a big batch of these Indian Spiced Potatoes, which are basically big, oven roasted french fries that have been smothered in ghee and Indian spices.
Need I say more?
about to go in the ovenIndian Spiced Potatoes
serves 4
inspired by a recipe from The Australian Women's Weekly
2 pounds potatoes
2 ounces ghee
2 cloves garlic, minced
1 inch piece of ginger, peeled and minced
2 teaspoons black mustard seeds
2 teaspoons garam masala
2 teaspoons ground cumin
1/4 teaspoon chili powder
1/2 teaspoon freshly ground black pepper
Salt to taste
Pre-heat oven to 400 degrees F.
Peel and halve each potato lengthwise, then cut each half into two or three wedges.
Combine potatoes with remaining ingredients in a large bowl.
Place potatoes mixture on a large, non-stick baking dish and bake, turning occasionally, about 15-20 minutes, until browned and tender.
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