Montlouis sur Loire

Chocolate mousse..and memories of christmas dinners.

Christmas time is chocolat time. A feather light chocolate mousse. The perfect ending to a magical christmas dinner. And in January we’ll go on a diet.


This is a recipe from Chocolate desserts by Pierre Hermé. I’ve been making this mousse for many years and haven’t found a recipe that is so light and delicious as this one…it is a true winner !!

Suggestions:

  • This is a basic mousse recipe…add some flavor the your mousse by infusing the milk with grated orange zest, or a tsp of coffee, or a pinch of cardamom, cinnamon, any other Christmas spices.
  • Using milk makes for a lighter mousse, but if you want it richer and creamier, use cream instead of milk. I even go so far as tu use 2 percent milk.
  • The longer the mousse stands, the creamier and denser it becomes, but it is still good. I prefer to make my mousse nothing more than 12 hours in advance…having a beautiful feather light chocolat mousse.
  • It can be kept up to two days in the fridge.
  • Cover the mousse when chilling it in the firdge to prevent it from absorbing other flavors in the fridge.
  • Serve as individual portions in glasses, or scoop quenelles from a glass dish onto a plate.
  • See how to make quenelles.
  • Decorate with chocolate shavings or a touch of edible gold leaf.

…and memories of christmas dinners…

How can we dwell on our past, delight in experiences long ago and not remember past years spent around a christmas table. Always special, however small or simple. Each table has a story of its own…one year a daughter arrived long after midnight from a long and problematic journey, one year there was a last meal with an elegant and fragile neighbor, one year was spent in the company of a crazy crowd of friends , one year delivered an utterly chaotic and catastrophical dinner ..one year was sad with last goodbyes, one year was spent alone and tearful in a strange country…so many christmas dinners, so many stories, so many memories…

May you have great memories of past dinners…whether you were with family or friends, or whether you were alone, or whether they were sad times…whatever the case…they are yours, cherish them, becausethey give you a history. A past.

…à la prochaine fois..

Ronelle


Winter root vegetables with lemon butter..and Toulouse, la ville rose.

Eat seasonal. It is cheap, delicious and it is harmony with the ryhythm of life. Winter root vegetables don’t have to be dull and bleak and tasteless. Steam them, roast them, pan fry them, cut in different shapes, add some separated laeves of brussels sprouts, a few broccoli fleurettes, add some chooped herbs, fry thin strips of leeks, turn them into a puree then scoop balls onto an oven pan and bake in the oven until brown….so many ways to bring colour…and nutrients to winter meals. See suggestions for more .

Suggestions:

  • Use other vegetables, but keep in mind the time each cooks and start off with the harde vegetables and add the softer veggies like mushrooms later, like 15 minutes before the end of baking time.
  • Vegetables can also be steamed and use the butter lemon sauce for all the vegetables.
  • Add other herbs of your choice…add towards the end.
  • The butter and lemon juice breaks the bitterness of the brussels sprouts.
  • A browned butter sauce can be used too.
  • Add some chopped walnuts when serving the vegetables or a mixture of chopped parsly and nuts.
  • Serve with any meat or fish dish or serve on its own with pasta.
  • Fry some thinly sliced leeks(in the length) until brown and crispy and place a small handful on the vegetables to finish off when serving.
  • Cut the vegetables in different sizes and shapes…matchsticks, cubes, rounds, curls…and remember to cook acoording to the thickness of the vegetables…ex. carrot curls cook much faster than carrot sticks.

..brussels sprout leaves and fried leek strips..

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…and Toulouse, la ville rose…

One can truly be considered fortunate when you have a daughter living in Paris and another living in Toulouse. Two equally amazing cities, each so unique and different…like the daughters themselves! And still in the theme of December memories, a visit to Toulouse, sleeping over in a quaint Toulouse apartement with the fairie lights of a first christmas tree and fresh foods from the market welcoming us…new memories and experiences enrich my life…those of being loved and spoiled by family.

..toulouse in all her splendor..

..Toulouse in December..

.. Sundays are market days…for all in France and those in Toulouse…as evidenced..

..buying clementines at the marché in toulouse..

..fresh vegetables..

..paella..

..oysters..

..le marché de dimanche..

..toujours des fleurs..

..empanadas..

..browsing the brocante..

..old pampilles(crystals) for lustres (chandeliers)..

..old books, paper, magazines, newpapers..

..a covered head and a bust..

..silver..

.. and having an outing in winter without pausing for a crêpe au nutella…unheard of!..

..eating crêpe au nutella at the borcante in toulouse..

..and going home…tired, happy and with old glass crystals in a bag..

..going home..

..à la prochaine fois..

..Ronelle..


Clementine and litchi amuse bouche..and a sous-chef.

Voiçi my very first starter I made in my mother’s house as a child. With a few changes here and there, it is better served now as a small amuse bouche before dinner. It is still very light and fresh and I’m still proud of my very first attempt! The little glasses it is served in (in the photos), are the original glasses from my mother that I used about 40 years ago for my starter of clementines and litchis.  So, les verrines is not something new…it was already a successful concept 40 years ago!

Suggestions:

  • Marinate the fruit in the vinaigrette for about an hour, but not longer.
  • Use mandarins or orange segments instead of clementines.
  • Try serving it as a bigger salad by placing the fruit on a bed of salad greens and add some shredded smoked salmon.
  • Can be used as a fruit salad…replace the vinaigrette with a sauce: clementine juice, sugar, a little water, few drops of lemon juice, zest of a clementine…simmer untul reduced to a syrup. Add a few drops of Clementine liqueur just before serving.
  • Replace the raspberries with a small scoop of raspberry sorbet.

..clementines, licthis and old tools from childhood..

…and a sous-chef..

To me, December is a month of remembrance, memories, reflections. Many memories surface during this time…some of which are funny, some sad, some without any particular significance and because memories aren’t always honest, I remember them all as dear, solely because they have brought me to this point where I am today and who I am today.

Christmas was a time in our house where things happened according to my mother’s schedule. She was a formidable woman who had the ability to organize an army into baking cookies. So,  under her hand, Decembers were very busy in our house and all the while she hoaxed me into thinking chores were fun! Baking cookies, cleaning the silver, polishing floors, washing curtains, ironing the Christmas tablecloth, decorating the living room, cooking jams, preparing for holidays…these were the things that filled up our month, with my mother holding the reigns firmly in her hands and me a close step beside her.

..chef et sous-chef..

I was sous-chef from a very young age,  whether it was washing the curtains or cooking a meal or baking the cookies. A very important position…the sous-chef! Without me, how could she have hung the wet heavy curtains  on the line to catch the sun…without me, how could she have polished the silver in time for Christmas,…without me being in charge of the cookiemaker, we would have no coffee cookies for December? It  would be disastrous…scandalous! How would the maizena cookies have jamfilled centres without me? Christmas would be sad and lonely, if I hadn’t had the responsibility of lavishing it in swirls of silver and gold streamers and glitter and shining stars!

It is of course one of the big secrets…the complete confidence of a chef in his/her sous-chef! My mom trusted me with many things, so much so that I was allowed the responsibility for the starter at a big dinner. This was my first ever solo contribution to a dinner.  She also allowed me the key to her dinnerware cabinet where I could choose something for my starter. Such an important position…the sous-chef!

So here I am presenting my first starter, then as a sous-chef in my mother’s kitchen. The only difference is that now I’ve been promoted to chef. I have my own kitchen. And the starter is now served as an amuse bouche.

..May your December memories be as dear as mine!..

..amuse bouche in old childhood glasses..

..à la prochaine..

Ronelle


Foie gras with mango .. and December ambiance 2010.

Foie gras is a traditional favourite in our home for Christmas. Along with oysters and “vin chaud” (or gluhwein), it always appears on our menu. Some years will see our foie gras home made in a terrine, served cold and some years it will be fried, served with warm mango and toasted brioche.


  1. Cut raw foie gras into escalopes of about 1.5-2mm thick. Dust lightly with flour and leave in the fridge until needed.
  2. Peel and cut a mango in thin slices. Heat a pan with a knob of butter and add the mango slices. Drizzle with balsamic vinegar and fry until caramelized.
  3. Keep warm.
  4. Cut some brioche in slices, toast and cut on the diagonal into two halves.
  5. Heat non stick pan to hot, add the escalopes of foie gras and fry on one side until caramelized. Turn over and tquickly touch the other side. Remove from the heat and serve immediatly.
  6. To serve: Place one half of the brioche on a plate. Place a slice of fried foie gras on top. Finish off with slices of mango  and place the second half of the brioche askew.  Serve immediately.

♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥

…My own space…

“So what are you hanging around here for, Mrs duck? You belong on the beautiful lake out there, not here with the people, this isn’t your place…”

“Well, I’m fed here, all kinds of goodies and I like it, so why not? You enjoy it out here on the terrace with your cheesecake, why can’t I…. and don’t be so selfish with it by the way, share some!  See the German tourists over there? No selfishness at that table!”

“No, you can’t have cheesecake. I’m a human, this is what we humans do. You’re an animal, a duck, you don’t eat cheesecake and you don’t belong on a terrace. And by the way, where are your ducklings?”

“Oh, smarten up! We’re not in the Middle Ages any more! And my ducklings are fine, they’re in good hands.  They’re with the nanny. I need my own space too, you know!”

♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥

Suggestions:

  • Have your pan hot before putting in your escalopes of foie gras.
  • Sear on one side and turn over for a quick touch on the other side and serve immediately.
  • Other fruit like plums, peaches, apple, pear and figs can be done the same way and served warm with the foie gras.

…and December ambiance 2010


And here we are again in the special month of December, with its cold and dark days, bright lights, snow and frost, snuggling in front of fireplaces and cupping our hand around a cup of hot chocolate, indulging in our nostalgias and reflecting on christmas dinners.

Our christmas tree gets decorated on the 1st day of December and for the rest of December we light a candle ever night to rememeber those who we loved or still love. And decorating the christmas tree means more than Santa Claus and Noel and gifts and the three kings, or the crib and a baby…it is a witness to our memories and tender sentiments which come to us in this month, the end of a year, when reflection on the past and pondering on future dreams travel with us towards the new year.

…May your December be whatever you wish it to be and may happiness be your biggest wish…


Previous years:

Duo de chocolat.. and December ambiance 2009

December ambiance 2008 with cinnamon dumplings

First day of December 2007

..à la prochaine..

Ronelle

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