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.
- Clean a handful of button mustooms by peeling off the top layuer of the mushrooms
- Pull out the stems/feet.
- Sauté one shallot along the the chopped up feet/stems of the mushrooms. Add a handful of chopped tarragon.
- fill the mushroom cups with the shallot mix.
- top with a tsp of mixed creme fraiche, mayonnaise and St. Môret cheese(or Philadelphia).
- Add a piece of semi oven dried tomato slice to the top and place in ovenproof dish, drizzled with olive oil.
- Bake in a hot oven(200 °C) for about 10 minutes.
- 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.
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..
..Front door from the inside..
..Gallery door from outside..
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.
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”.
..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…
..view on the southern face with all its glass windows and doors..
..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.
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..
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…
..and looking in…
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.
*It seems my previous post of January has been re-emailed to my subscribers last night..It is a mystery….I promise it is not of my doing and I have no idea how it could have happened. I have never emailed a post twice, but I apologize and I trust all my regular readers know me by now and would have realized that it was a glitch.
An anchoïade(anchovy cream) is a big favorite of mine…that and aïoli (garlic cream). In summer it is frequently on our tables, served as an apéro with a cold glass of rosé wine.
Anchoïade (anchovy cream)
- Everything is made to taste…
- Use 100g of anchovy fillets in olive oil, or marinated in wine.
- Place it in a mortar and pestle, or in a mixer/handmixer.
- Add about 10 capers, 1 large garlic clove with the inner core removed, 1/2 TBSP white wine vinegar, 1 tsp Provencal herbs and milled pepper.
- Mix together while slowly adding olive oil until it turns to a nice, firm paste.
- Taste and add a little more white wine or capers or herbs.
- Serve with crusty bread or vegetables as starter or an amuse bouche.
- Add a small tsp of sundried tomato paste to the anchoïade.
- Add a few black seeded olives when grinding or mixing the anchoïade.
- Add the olive slowly, like you would do for mayonnaise to prevent the oil from seeping out later and the paste becoming runny and oily.
- Keeps in the fridge for 5 days.
- Make it the previous day to allow the flavours to develop.
- Using fresh anchovies can be done, but I find it a hassle to remove all the very fine bones.
I have been occupied by other things this first part of the year, one of which was moving home and finding place for everything that needs storage until our house is finished here at Coin Perdu. Every nook in the barn is filled with something which needed to be “stored”. I have never been so challenged in finding a spot for everything. I can proudly announce that I have indeed found a resting place for everything, from a chair to a pillow case. Just in case you are wondering if we can still move about, I give you a shot of our kitchen corner in the barn where we were busy preparing a dinner for 10 people a while ago. So yes, we even still have room for a table and 10 guests in the barn.
In the meantime, spring has crept up on us. the days are longer, the sun is bright and warm, nature is exploding in colour and I am glowing with contentment. winter is behind me. even if we still have colder days, I revel in the fact that I am in spring and summer for the wonderful months to come!
..my borage never stopped flowering this winter, a sign of our unusual, mild winter…
..Working in March with many teabreaks in the sun..
..and a tea break always leads to a nap..
..the first paperwhites, perfect in beauty..
..the cyanothes, waiting to explode in blue flowers..
..happy chickens as company…
..Jack Frost with its clouds of blue forget me not- flowers..
à la prochaine fois
The regulars here on Myfrenchkitchen will by now know how much I love an apéro(apéritif), or amuse bouche, or the spanish tapas.. On weekends it is standard practice in our home to have a glass of wine before dinner with an apéro. I hope one day in heaven there will be some apéros awaiting me on weekends- that and good coffee-or else I will take my business elsewhere…
As all the regulars will alos know, is that everything on Myfrenchkitchen is simple, as these salmon amuses bouches clearly show. The only requisite is “l’envie”, the desire to make it and enjoy it.
- Cut 140 g smoked salmon into thin strips, about 2cm wide. If possible, use wild salmon, which is much stronger in flavour. If you have your own gravlax that you made, all the better. Wash and cut green 1 large Granny Smith apple(unpeeled) into matchtsticks. Drizzle liberally with freshly squeezed lemon juice.
- Wash a few branches of fresh dill.
- Roll about 5 matchsticks of apple and a tiny branch of dill in a strip of salmon.
- Arrange on a platter, sprinkle with freshly milled pepper and decorate with lemon slices, dill flowers and serve with cold white wine, rosé, sparkling wine or champagne.
- One large Granny Smith apple and 140g smoked salmon (4 slices) make about 14 amuse bouche.Provide for 3 – 4 helpings per person if it is the only apéritif served.
Serves 3-4 people.
Pincée de fleur de sel:
- Use fresh fennel or fresh chertvil instead of dill.
- Add a dollop of sour cream or crème fraìche when rolling the salmon.
- Serve with a bowl of mayonniase or crème fraîche as an accompanying dip.
- Use other fruits in season and use smoked ham instead of salmon.
Since we are in the greens today…the hydrangeas are beautiful at the moment with nuances of green and salmon. Two Granny smith apples complete the picture in the barn.
..Green is one of the colours I love for setting tables outside. And blue. And red. And of course white. And ochre. Well, for that matter, all colours! I have a few things here at Coin Perdu which we often use for dining on the terrace in summer: rustic green rimmed glasses, old bottles, green fun plates, green banana lreaf bowls, green pottery bowls..
..Some small wild apples live in harmony with berries and egglantine rosehips..
..the birds don’t shy away from digging into the small wild apples..
..and neither do the horses..
..when going through my artwork in search of painted apples, I realized I have almost nothing. I had to rectify that immediately with a sketch. Green is a difficult colour. So many shades of it in nature. The challenge lies in creating your own green from yellows and blues with touches of reds and purples. That way you get much richer and interesting greens than the greens directly from the tube.
In the spirit of the fraise season and it being the fruit of our region, I trumped up these little strawberry helpings. Very versatile, they can be served as part of a buffet, or an ending to a meal as dessert, or with a cheese platter, or even an apéritif for an al fresco dinner. Won’t hurt to try them, non?
Basil stuffed strawberries
- Rinse and dry a handful of large strawberries.
- Cut the stem side off each strawberry to form a lid and keep aside. Cut the tip off to make the strawberry stand up straight.
- Use a small melon scoop and hollow out the inside to form a little cup.
- Cut the remove strawberry flesh into small pieces.
- Add to the chopped strawberry flesh: Some chopped berries of your choice(blueberries, blackberries, mulberries…), a few drops of balsamic vinegar, a few drops of a fruit coulis of your choice, a few shredded fresh basil leaves. Mix together gently and spoon into the empty strawberry cups.
- Sprinkle some chopped pistachio nuts over the tops and replace the strawberry lids.
- Serve individually on a plate or on a large platter for a buffet and accompany with fruit coulis(which you have used in the strawberry cups)
- Decorate with berries and sifted icing sugar, basil leaves..
Pincée de fleur de sel:
- I used blueberries and raspberries with a raspberry coulis.
- If the berries aren’t in season yet, combine with another fruit like kiwi, which will also see to a nice filling.
- Remember that the bigger the strawberries, the less flavor and sweetness they have, So choose youraccompanying fruit accordingly.
- Pomegranate can make for a nice crunchy filling.
- For an sweet/salty apéro(amuse bouche), try a filling of quinoa, chopped spring onion and chervil with a drizzling of lemon juice, olive oi, and serve on some salad leaves..mmm, superb! Serve with a cold rosé wine by the barbeque fire..
- Don’t serve directly from the fridge..too cold temperatures kill the strawberry taste..in facet, I never serve anything, except ice cream and the likes, directly from the fridge. The fridge kills all flavours.
- Serve as part of a cheese platter..fill with a small cube of feta cheese, a shredding of dill and add a little piment d’espelette jelly(or another piquant jelly) and a drop of olive oil.
- Play around with your own preferences.
This year’s fête de la fraise happened in the rain. Although the number of visitors were lower than previous years, there were still many brave ones..like mon chéri and me. The fraises were as usually in abundance, but I missed the taste of sunshine..it is clear that our fruit and vegetables aren’t what they usually are. All the rains and grey and rainy days are taking its toll. But nonetheless, going to la fête de la fraise is what we just do and we strolled the streets and nibbled on strawberries all day long.
..a cool fête de la fraise
..This was my attraction all day long..
..Strawberries, smoothies, meringues, crèpes..it was all there..
..just a few names under so many varieties..
..and the traditional giant tarte aux fraises, a combined effort by the patissiers of Beaulieu..
..I was as as fascinated by the bubbles as the kiddies were..
..How I wish we could hang on to that uninhibited spontaneity..
..just like the strawberries, bubbles of all sizes and shapes..
..and this is where the bubbles originated from..a complicated vintage machine..
..As usual, mon chéri had to discuss the engineering principles behind the bubbles with Monsieur bubble machine..
..And..forgive me..more bubbles!..
..such a pity I have no more daughters; musicians and bands galore throughout the day…
..and with this last image I want to say:
“Gros bisous à toutes les mamans et à ceux et celles qui les entourent..
bonne fête des mamans!!”
**Note: the washing day post is postponed to later date due to loss of images(total computer clumsiness on my part!!)..I have to await a sunny day to redo it all…my apologies!
à la prochaine fois,