My courgette is taking over my potager here at Coin Perdu…beautiful and healthy with enormous bright green leaves and underneath those cheeky yellow flowers peeking through. The male flowers are starting to fall of and I’m picking them up and drying them to use as dried flowers for sprinkling over my salads…my latest craze; if you keep still long enough, I sprinkle you with dried flowers
The female courgettes are the only ones carrying fruit and I’ve picked some of both to stuff with a crab filling. Both male and female flowers are edible. If ever you can get hold of some courgette flowers…they are absolutely divine, from another world and savored slowly and deliberately…well, I’m a lady, I can’t say what I really think, but you’ll know what I mean when once you’ve enjoyed one!
- Serve the flowers stuffed, without steaming.
- OR make a batter of some flour and add some fizzy water, mix until a thick cream . Dip the courgette flowers wth filling into the batter until coated and deep fry quickly, one by one, turning each once once. Remove, drain and serve sprinkled with fleur de sel and a few drops of lemon juice, or a light yoghurt/mint sauce (natural yoghurt, chopped mint, seasoning, lemon juice..)Make your own filling by choosing ingredients you like and by mixing flavor which compliment each other. Keep it light.
- Serve on a bed of mixed salad leaves with a vinaigrette.
Myfenchkitchen is off to Provence for a week of painting with 3 artist buddies. We’ll be staying in the Vaucluse home of well known painter of Postcards from Provence, Julian Merrow Smith and his wife Ruth Philips, while they will be in England where Ruth will be playing cello at the Garsington festival. We even have our own blog, Four go painting in Provence and you’re invited to follow us every step of the way on this trip if you’re interested in seeing all our adventures…which of course will be mostly painting…and eating…and painting again…and then visiting the markets and painting them …and eating…and having some wine perhaps and eating again… or is it painting…in any case, a lot of everything! you can read a little more on my art blog too: Africantapestry is off to Provence for a crazy painting experience!
I’m leaving on Sunday for a week..the other three artist buddies, Katherine, Sarah and Robyn will be there for 3 weeks. unfortunately I have some exciting obligations to tend to here at Coin Perdu, which I’ll share with you once I’m back! So don’t go away…keep well and in the meantime…keep those pots sizzling!
I am writing from Coin Perdu in Puy d’Arnac, Correze, where we’ve opened up the house and restarted the restoration process.
I have started work in the vegetable garden, where the process is much slower than I would like, but like with art, it should be about the process and not only about the end result. so I’m slacking down and enjoying the stiff muscles and backaches and bruises and blisters…or am I? Be it as it may; life here in the green valleys of Correze doesn’t care for haste and speed(except on the roads). Days are long and start and end in their own time. People stop in the roads to talk to the neighbour. Chickens and ducks waddle lazily by the roadsides and the cattle just graze without thought in the hills. how can I push on with my vegetable garden when the rest of the world around me is taking time to enjoy the present moment. So I suggest a break from our hectic programs…stop by the market, buy a bunch of radishes, call some friends for a sundowner and catch up on that friendship while you munch on fresh radishes with real butter and a sprinkling of fleur de sel. It is what we do often. It is what all French do. Often.
- Use any herbs of your choice, but stick to a maximum of three. I used parsley, chives and lemon peel, with a drop of lemon juice.
- Serve mayonnaise for those who don’t eat butter.
- Instead of Fleur de sel, use Maldon salt flakes.
- Don’t throw the leaves of the radishes away, use to make a soup, like you would use spinach.
- Serve with a cold rose or cold dry white wine as an aperitif.
…and a magazine feature.
I’ve had the big honor of being featured in the spring issue of the elegant magazine Where women cook, by the very creative team of Jo Packham. See the magazine cover on my sidebar.
In continuation of this article, everybody who is featured in this issue is also featured on the Where women cook – blog, Amuse bouche. I can promise you will enjoy Amuse bouche…it is full of inspiration with ideas and good reads about interesting people with exciting adventures and projects and stunning photography!
I will be featured on Amuse Bouchefrom Monday 18 April to Thursday 21 April with:
- Monday – On the frontburner
- Tuesday – Tools, tips and tricks
- Wednesday – Recipe
- Thursday – Photography
Please drop by and say hi…I hope you enjoy!
And last but not least: A BIG thank you to Jo Packham from the magazine Where women cook, for this invitation and to Loralee Choate who does such a fantastic job on Amuse Buche!
Ratatouille is such a versatile dish – there are more ways than can be counted to do it nowadays and everyone swears by his/her way. The traditional way takes takes far too long(for me in any case!) and the vegetables are too soft and juicy to my taste. So I do it the quicker and crunchier way and so far, nobody has complained…on the contrary…everybody finds it fresh and enjoys the crunchiness still present and the appearance pleasant. It is a perfect little vegetable starter for the festive meals that await us!
La ratatouille est un plat assez commun et pourtant, chacun fait sa ratatouille a sa façon. La façon traditionnelle veut que ce soit cuit longtemps, comme tout les ragout. Pour ma part, je trouve ça pénible! Et de toute façon, je préfère mes légumes toujours plus croquants avec ces couleurs encore vive! Donc, je fais ma ratatouille vite et croquante et personne ne s’en plaint. Au contraire! Tout le monde la trouve très bonne!Voilà une bonne petite entrée aux légumes pour les fêtes qui nous approchent.
- Ratatouille can be used as a startert or an amuse bouche or as a side accompanying chicken, fish or red meat. If it is to accompany a meat dish, cut the dice a little bigger…perhaps 6×6 mm.
- Don’t overcook, so the texture can still be crunchy, which makes it different from the traditional ratatouille which is simmered for a longer time to have the vegetables really tender with more sauce than I have here.
- Add some garlic and provencal herbs to the ratatouille like thyme, marjoram, oreganum.
- It can be served warm or at room temperature.
- Serve with freshly shredded basil over the top for a nice fresh appearance.
- Serve on a canape(small slice of bread) for an amuse bouche, or serve in a little bowl or glass and toast some brioches to serve with it.
- If you want more special flavour to your ratatouille, add some chilies and spices to give it a kick.
- Add some langoustine, cut in chunks or mussels, oysters or shrimp to your rataouille along with chervil or dill.
..and hand me the scissors!..
I don’t have any fond feelings aboutf scissors, in fact, I pretty much associate them with pain and blood, of which I have first hand experience.
But then again, if I think of life without them..?
I had a pretty little old one from my mother which I kept in my handbag and forgot to take out before we had to board at the airport. I still have another one left, a very ancient model, frequently used by her and even though it lacks performance, its beauty stays unsurpassed. No psychedelic colored plastic in sight and the handle shows signs of hard use and yes, the blade is full of rust spots, but the lines are sleek and graceful and the grip allows for good comfort. Just a simple but beautiful, old pair of scissors from my childhood, one that came from my mother’s sewing kit and is now not so much a utility as a connection to the past.
And let’s not forget the garden scissors…those very important pruning tools and the small scissors for bonsai that I use to cut string for tying and staking in the garden. Do you keep your garden scissors clean and oiled? Not? shame on you!! the same goes for cutting flowers for the house…clean them, oil them and they will serve you a lifetime.
It seems I can actually conjure up some images of pleasure and so maybe I do have fond memories of scissors after all….
…à la prochaine!..
After buying some local saffron…from here in Touraine, I had to make something fishy with a saffron sauce. I love saffron and with fish it is really special…in taste as well as in appearance. Sometimes a white fish can look fairly …bland, but a sauce can lift it to a different level. I used skate wing in this recipe, a fish that I love for its delicate taste and ease with which you can enjoy it without fishing out bones in your mouth.
J’ai acheté un peu de safran de Touraine au marché bio à Tours.j’adore le safran au départ j’ai eu envie de préparer un poisson au safran. Parfois un poisson blanc semble très triste sur notre assiette et le gout n’est rien que fade. Une sauce au safran relève ce poisson banal à une expérience gastronomique, facile à manger, sans péniblement pêcher les arrêts dans sa bouche!
NB: It is a fish that is being overfished and quickly disappearing from certain waters. Measurements have now been put in place to control the fishing and protect the skate. Please make sure that you buy your skate from a reputable fishmonger. Definitely don’t buy it at the supermarket!
NB: Faites attention a ce poisson qui est en train de disparaître très vite, a cause de la pêche négligente. Ne l’achetez surtout pas au supermarché, mais plutôt dans une poissonnerie réputable.
I served the skate wing with a spaghetti of courgette on the side, quickly plunged in boiling water and rinsed under cold water, dried and lightly seasoned.
- This recipe can work well with any white fish. I used skate wing.
- Serve on a big platter and serve individual portions from the wings by lifting small filets off the bone onto each plate.
- The courgettes can be peeled into long ribbons, using a potato peeler if you don’t have the special spaghetti tool. Cut the ribbons into thin paghetti or leave as ribbons(tagliatelle).
- Don’t boil the courgette spaghettie or else they will lose their color, break up and become mushy, without any crunch.
- Dry the courgettes well after rinsing to prevent them from being soggy in the plate.
The organic market day in Tours took off early in the morning, with everybody setting up their stalls and readying themselves for a day of sunshine and hungry, eager visitors. Indeed a successful day for Touraine on the banks of the Loire.
Le bio marché à Tours était une grande réussite. Chacun installé ses stands et se préparé pour une journée estivale, remplie de visiteurs affamés. Encore un succès pour la Touraine aux bords de la Loire.
…je veille sur le parc…
…journée de la patrimoine et pont wilson…
…safran de touraine…
..au marché bio…
…on achète, on goute, on mange, on s’amuse…
…les poissons de la loire…
…on mange pas sans du vin de la région…
…à l’année prochaine…