I initially thought I would post a recipe for “du vin chaud” (mulkled wine), to celebrate the last of my fall colour posts. But then I “fell” upon this recipe..red cabbage..beetroot…apples…pork fillet..and it won me over. So here I give you the voluptuous, dark reds of beetroot and purple cooked cabbage, lazy late-fall plums instead of apples and a juicy, tender pork fillet.
Une pincée de fleur de sel:
- I used late season red plums, but use apples if you prefer.
- Use cider vinegar instead of red wine vinegar if you use apples.
- Add a handful of dry Gobi berries.
- Avoid cooking the cabbage to death… remove from the heat when it still has a bite, because it continues cooking, reaching the perfect stage while standing a bit.
- Also good with veal.
- If you are vegetarian, the pork can be replaced by large roasted or stuffed mushrooms, or fish fillets.
- Can also accompany a frittata or boiled eggs.
Recipe adapted from “Filet mignon de porc, chou poêlé; des recettes pour reçevoir; le grand livre Hachette.”
Yesterday was Beaujolais Thursday, the day when new Beaujolais and le vin primeur of the season are sold worldwide. It is tradition in our house to have a meal somewhere with a glass of Beaujolais. It is a day I always look forward to and this year was no different. It is also the last post of my autumn color inspiration and I can’t think of a better way to end it than to toast the wine reds of nature with a young Beaujolais 2012..
And so, with a touch of sadness I say good bye to the splendour of fall. It is time to move on.
à trés bientôt!
Armed with my camera and macro lens, my boots and hat, I headed for the woods.
But…champignons of course!!
..my favorite hat..
Note: I’m not a mushroom expert, except when it comes to eating them, in which case I do have a strong opinion. So I may be wrong in my classification of these mushrooms. It is very difficult to identify them, since some are so close in appearance and character. See the end of the post for the sources I tapped into. The photos are of course my own.
..Entoloma lividum – toxic, under leaves
.. Hypholoma fasciculare – a poisonous mushroom, very common, grows on dead wood..
..Polypore feutré (Inonotus cuticularis)– a parasite that live on the damaged parts of live trees..
..armillaria gallica – toxic, grows on dead branches and leaves
..dacrymyces microsporus -grows on dead branches and tree trunks..
..Clavaire etroite – common on dead leaves and rotting wood..
..Russules Maculée – common under leaves on alcalic soil..
- More photos can be seen in my gallery in the sidebar: Champignons d’automne.
- Le nouveau guide des champignons – Cécile Lemoine
- Champignons -Polesse Jean Marie
- Les champignons de France – Hervé Chaumeton
I will soon have to go back into the woods, because I haven’ captured even half of what is still out there; And some of my photos didn’t turn out good enough which I’ll have to redo. So, until such time…
♥ don’t eat mushrooms which haven’t been identified by an expert..
♥ keep unidentified mushrooms apart for the others..
♥ clean your hands after touching a strange mushroom..
♥ don’t forget your camera..