Life in a kitchen is an everyday audition and how well we do depends on laughter, attitude and a good cup of coffee. Welcome to Myfrenchkitchen, I hope you'll stay a while and join me in enjoying all that is good in life.

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“Un oeuf cocotte” for Easter.

Easter is coming up pretty fast and everybody is munching on Easter chocolate. So are we. But one can’t live on chocolate alone. An egg every now and then will help. An “oeuf cocotte”. It is easy to make with many variations to suit each taste an ddesire.

Pacques Avril 2015-004 La recette:

  1. Preheat the oven to 200°C. (39°F, gas 6)
  2. Butter 4 ramekins(with volume of 125 ml or 1/2 cup) liberally with butter. Sprinkle with salt and pepper and place some shredded spinach on the bottom.
  3. Spoon 1 heaped TBS of créme fraîche onto the spinach and spread it evenly over the spinach.
  4. Break open 1 egg into a little bowl and and slide onto the créme fraîche in each ramekin without breaking the egg yolk.
  5. Drizzle a little cream over the egg yolk to protect it during cooking.
  6. Place in a deep ovenproof dish, fill with boiling water up to half the height of the ramekins and bake at 200°C for 9 minutes for a runny yolk. The egg white should just be coagulated and don’t worry if there is still a little transparent egg white left…while standing the eggs will still continue cooking a bit.
  7. Remove from the oven and sprinkle with salt and pepper, some  fried bacon pieces and chopped chives. Serve immediately with toasted  bread fingers to dip into the eggs.

Pincée de fleur de sel:

  • Use any nice containers for the eggs as long as they are ovenproof. Glass looks especially nice with the layers of egg and cream showing through the sides.
  • Place bacon pieces or asparagus tips, frozen creamed spinach, mushrooms, strips of ham… and place at the bottom before filled with créme fraîche. the list is endless.
  • Use small brioche buns instead of ramekins and steady them in muffin pans, fill with eggs and bake…especially popular with children.
  • Infuse cream with saffron, or other spices/herbs of your choice, bring cream to a boil and simmer a few minutes to reduce and use instead of créme fraîche.

Pacques 2015

Pacques Avril 2015-003

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I am not one for a lot of  Easter decoration. But I love having spring flowers in my house and the chickns provide me with a moutain of eggs, which I use simply in bowls to add an Easter flavor.

..Eggs from the poulaillier, rosemary and terracotta in which the eggs end up when stolen from the poullaillier…a winning combination for me..

Pacques Avril 2015

..For a little playfulness – an empty egg carton filled with shredded wooden strips colour green, the egg shells used for the recipe filled with water and holding spring flowers and herbs, some eggs and tiny quail eggs..

Pacques Avril 2015-001

..tulips in hotelsilver, my ink drawing book, a feather pen, feathers from the poullaillier and …some eggs!..

Pacques Avril 2015-002   ..last, but not least..Lindt Easter chocolates, Raffaello and Ferrerro Rocher..Pacques Avril 2015-005

Gallery

Mushrooms filled with St. Moret cheese. (Champignons au St.Moret)..and doors with a view.

This is my daughters’ recipe which they were so kind to give me. I adapted it a little to serve it as a side rather than an  amuse bouche, which is how they serve it. In the suggestions, I will give their recipe. I love this, it is a vegetable and can serve as a meal on its own for vegetarians.

Mushrooms filled with St. Moret cheese.-002La recette:

  1. Clean a handful of button mustooms by peeling off the top layuer of the mushrooms
  2. Pull out the stems/feet.
  3. Sauté one shallot along the the chopped up feet/stems of the mushrooms. Add a handful of chopped tarragon.
  4. fill the mushroom cups with the shallot mix.
  5. top with a tsp of mixed creme fraiche, mayonnaise and St. Môret cheese(or Philadelphia).
  6. Add a piece of semi oven dried tomato slice to the top and place in ovenproof dish, drizzled with olive oil.
  7. Bake in a hot oven(200 °C) for about 10 minutes.
  8. Serve as a side dish or main dish for a vegetarian meal.

Pincée de fleur de sel:

  • To serve as an amuse bouche, leave out the creme fraîche and mayonnaise and top only with some Philadelphia St. Môret cheese. It makes for a drier mushroom to take by hand.

Mushrooms filled with St. Moret cheese. Mushrooms filled with St. Moret cheese.-001 Mushrooms filled with cream cheese.NEF

The doors of my house..

As most of my readers will know, we are still living in the barn next to our house which is in the process of restoration. It is taking much longer than anticipated, but that is no news to anybody who has undertaken a similar project before. But we’ll get there. In the meantime we are very comfortable in our barn, so much so that I am almost afraid to leave it!

As I walked around the garden this morning in the lovely winter sun, with the chickens and the geese and the cats following me, I noticed the glorious reflections of the sun and surroundings on my newly fitted glass doors. They have just been installed in the last few weeks by mon cheri, all of them made to measure by him and still far from finished, but already it gives me such a kick to see!

Let’s start with the front door:

I wanted a Provencal doors which is exactly what mon chéri gave me. He salvaged all the oak planks and found the bolts I wanted, burnt them in the fire to rust them and built my front door. If ever there was a solid door, this is it.Cn I be more chuffed with my front door?

..From the outside..

doors of my house.NEF-006

doors of my house.NEF-007

..Front door from the inside..

doors of my house.NEF-002

Front door inside on the book gallery walking towards a glass door facing east(gallery door), which receives the most beautiful morning light.. (ignore the staircase, only for work purposes) doors of my house.NEF-003

..Gallery door from outside..

doors of my house.NEF-008

A view on our private bathroom door from the outside, which was the ONLY door in the original house, into its little kitchen. Not the prettiest of doors, but I want to keep it as it is, as it is part of the history of the house and I can dream up all these stories it has lived through. It still has to be adapted to the lifted floor of the whole house.

doors of my house.NEF-005

..the little bathroom door on the inside looking out.. doors of my house.NEF-004

Once inside the house, I will have this view facing south. I wanted the whole south facing view in glass to let in sun and light and excitement, excitement!! A dark house turns me equally dark. My lifeline is sunlight. To the left is the balcony off our bedroom with doors opening up completely on hinges. I already “live” there with my coffee and just “my being”.

doors of my house.NEF

..view on the balcony from the outside – only a low wrougth iron railing will vbe added on the balcony? I want nothing to disturb my view. We have already sletp there on the balcony under the stars and I fell asleep with this “openness” around me…

doors of my house.NEF-011

..view on the southern face with all its glass windows and doors..

doors of my house.NEF-012

..the door opening onto our outside terrasse – when standing in the front door, one can see straight through the top window above this terrasse door, looking onto the distant hills. The view is magnificent.

doors of my house.NEF-013

The kitchen door opens onto the terrasse as well. It wat was originally the basement below the orignal farmhouse where animals were kept. We changed that whole basement into a large kitchen livingroom/atelier. the original little door in photo below, will be kept as shutters and adapted and mon chéri is busy building my stable door for the kitchen.

..My quaint little kitchen door onto the terrasse..

doors of my house.NEF-010

Last but not least…the doors of our barn which we call home for the moment..mon chéri also installed all the glass doors so I can open up the huge barn doors to get some light as the barn is of course quite dark with only one little window facing south.

..Looking out from inside my grange

doors of my house.NEF-015

..and looking in…

doors of my house.NEF-014

I hope to show you all the doors again this year, all finished, trimmings and all. You can see how Coin Perdu looked in the beginning, some changes it went through on my blog Coin Perdu. I am not keeping it up any more though. From now on all my Coin Perdu postings will continue here on Myfrenchkitchen. I hope you ‘ll join me.

à plus

Ronelle

Happy new year, Bonne année!

Like most people, I have also in the past waited impatiently for a year to end so I could put the bad behind me. I don’t do that any more. Every year has its bad, but also so much good. I now believe all the bad need to stay in the past and I will remember only the good. Life is too short.

I wish you all just the best of your memories and live the coming year to the full, take it all, the bad as well as the good.

Bonne année 10001Bonne année 20001Bonne année 3-001..à bientôt..

Ronelle

Tomato and orange soup with scallops….and a visit from Jack Frost.

Tomato velouté is my most favorite soup. Since childhood I loved my mother’s creamed tomato soup. In summer it is gazpacho and in winter a velvety soup.

veloute tomate-001

The recipe is so easy…I can only say what I used and then it is up to your own taste. Taste and taste and taste again. Unlike for a summer gazpacho, I don’t use fresh tomatoes for the soup. They are bland and tasteless. I use good quality Italian canned tomatoes which make a rich flavorful soup. It would be perfect if you have bottled your own tomatoes in summer.

La recette:

  1. A large can of tomatoes make about 2 to 3 large helping(2 of those helpings are mine…). Add to a saucepan with a bouquet garni, the juice and grated zest of 1 orange, 1 TBSP of sherry(Jerez) vinegar  and 2 cubes of sugar. Rinse the can with 1 cup of vegetable stock and add to the soup.
  2. Simmer over medium heat for about 30 minutes.
  3. Leave to cool a little and mix with a hand blender to a creamy soup.
  4. Remove the bouquet garni and adjust the seasoning…orange juice, vinegar, salt and pepper.
  5. Fry some scallops only on one side and season with salt and pepper.  Remove and keep aside. Deglaze the pan with some freshly squeezed orange juice .
  6. Serve the soup in warmed soup plates. Place a scallop, cut in half in the soup and drizzle the juice from the pan over the scallops.
  7. Decorate with a slice of orange and serve immediately.

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A visit from Jack Frost.

Mr Jack Frost showed up this morning. Totally unexpected. He just showed up without any call beforehand, without any warning. I actually find that a bit rude, just showing up like that at someone’s door and at a very indecent hour in the morning at that! But there he was in all his glory when I opened the door this morning. I couldn’t control the shiver that ran instantly through my body. We expected him, but I so hoped he would skip his visit to us this year. Alas…

Jack Frost Decembre

A very interesting character he is, this Jack Frost. Definitely not someone to take on without gloves. But speak of handsome! He has a disarming charm that cannot be missed, even if he’s rather cold and sometimes somewhat foggy and distant. Definitely not a boring character. But as handsome and charming as he is, he has a slippery side that I just don’t trust. I always feel unsure of my step around him. I have lost my balance around him before which resulted in me seeing my own butt and bright stars all at the same time. I’ve learnt my lesson since…don’t be fooled by the charisma of Mr Jack Frost!

Jack Frost Decembre-001

I sighed heavily on the sight of Jack Frost in front of me, just outside my barn door. Bof OK, he’s here, what else could I do but accept his arrival…after all, we are known for our hospitality here at Coin Perdu! So I decided to make the best of it. I dug into my linen closet for extra warm linens and blankets and duvets, all the time thanking the good Lord that this guest only shows up once a year and immensely grateful that he doesn’t stay the whole year. Now that would be unbearable!

Jack Frost Decembre-002

I wondered how long Mr Frost would stay this time? I didn’t dare ask for fear I wouldn’t like the answer. In any case, the sun came out and he took the road. I had no idea where he had gone off to or when we would see him again. He is like that, this Mr Frost…always takes off somewhere when the sun shines and returns in the early hours the next morning. Oh well, he’s here now for some time. I might as well accept it and make the most of it. I think I’ll go make a tomato soup for tonight. Mr Jack Frost will be cold when he gets in. Tomato soup will make him happy

Jack Frost Decembre-003 Jack Frost Decembre-004 Jack Frost Decembre-005 Jack Frost Decembre-006

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