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.
- Preheat the oven to 200°C. (39°F, gas 6)
- 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.
- Spoon 1 heaped TBS of créme fraîche onto the spinach and spread it evenly over the spinach.
- Break open 1 egg into a little bowl and and slide onto the créme fraîche in each ramekin without breaking the egg yolk.
- Drizzle a little cream over the egg yolk to protect it during cooking.
- 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.
- 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.
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..
..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..
..tulips in hotelsilver, my ink drawing book, a feather pen, feathers from the poullaillier and …some eggs!..
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.
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.
- 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.
- Simmer over medium heat for about 30 minutes.
- Leave to cool a little and mix with a hand blender to a creamy soup.
- Remove the bouquet garni and adjust the seasoning…orange juice, vinegar, salt and pepper.
- 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 .
- 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.
- Decorate with a slice of orange and serve immediately.
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…
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!
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!
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
Apples and spices…only two words necessary to express winter. And the festive season. The markets groan under the weight of all the apples available and we are used to eating varieties picked recently here in our own region. We don’t even consider buying imported apples and pears when we can pick and choose between many varieties home grown. Which is exactly what I did to make this festive apple, pear and date compote. You can’t get it any easier than this..quick, simple, but so flavorful. It goes to show just once again that you don’t need complicated ingredients to get flavour into your dishes. The golden phrase in cooking is always…keep it simple and use quality ingredients.
- Peel and cut 3 firm pears and 3 firm apples into cubes.
- Place in a saucepan and drizzle liberally with the juice of 1 lemon.Add to the fruit mixture: 6 dates halved and seed removed, 1 vanilla pod with its seed scraped into the mixture, the grated peel of 1 lemon, 1 star anise, 1 bark of cinnamon, 1/2 tsp of Szechuan pepper(crushed in mortar and pestle, a tiny pinch of salt, 1 TBSP of maple syrup and 1tsp of cane sugar.
- Simmer on gentle heat for about 30 minutes or until the fruit is tender, but NOT PUREED. The fruit must still have a slight bite. Strain the compote and remove the cinnamon and star anise. Keep aside.
- Replace the juice on the heat and reduce to syrup.
- Serve the compote in bowls and sprinkle with pomegranate seeds for a fresh crunch. Drizzle with the syrup and serve with a dollop of crème fraîche.
Serves 6 people (dessert)
Pincée de fleur de sel:
- Instead of serving the compote as a dessert, it can be served as an accompaniment to meat like porc or veal.
- As an accompaniment, omit the pomegranate seeds and chop a red onion into small dice. Add some of the meat juices to the onion and compote to make it more suitable for an accompaniment.
- the compote can be served at room temperature or warm.
- Serve with whipped cream or vanilla ice cream instead of créme fraîche.
- It can be prepared a day ahead and reheated at a gentle temperature.
This year has passed by so quickly, totally without my permission. I have the feeling I wasn’t even present at times. I am definitely present today, the 1st of December 2014…a day I usually enjoy, because it is the day day we put up our Christmas tree, decorate it, drink vin chaud and listen to our first Christmas carols.
Every year, since Myfrenchkitchen’s first December in 2007, I have posted on 1 December showing our Christmas tree for that year. It has just been a delight being able to share it with you these 7 years. Little has changed in these 7 years. From the beginning I had a recipe and then rambled on about some subject with words and images and bored you with my art. the only change is probably that I don’t write from Montlouis any more, but from a barn on a farm in the south west of France.
Some years I wrote a lot and some years my presence was few and far between. there were times I even thought of quitting. But My little blog(s) has become such a part of me, I don’t think I could let it go. I have many friends who gave it up for Facebook and Instagram, but finishing a post on my blog, still gives me such a big kick, every time.
I hope I can be more present in the near future, but if not, then that will be OK too. I am not going anywhere and I won’t desert this baby of 7 years. This is my own little “corner”, where I write for myself and for those readers and friends who have walked alongside me all this time. It is still fun.
And so, our Christmas this year is all in white and silver, my favorite colours for the festive season. the dry branch with moss from the garden, a pot filled with sand, candles and tea lights we burn every night for those gone, far away or just simply those we love. Birds are omnipresent on/in our trees. and there they are again this year, perched high on the branches I chose to hang a large brightly coloured painting behind the tree. I love the contrast of the simple tree in white and silver against the abundant colour of the painting. The painting depicts a scene in a church, which is quite fitting too. I wish you all a wonderful month of December. This is not the last you’ll see of me for the month, so I greet you as usual:
à la prochaine fois!
A big hello to all! I took a break, longer than intended, but summer kept me busy in several ways. As is the habit with summer, it is over before you know it and October sets in with all kinds of challenges: digging for warmer clothes….rain, bulb planting, cleaning garden tools to store away, facing weeds that have grown undisturbed, working vegetables from the “potager“, picking up walnuts and rushing to get to the chestnuts before the squirrels do.
I love the fall colours of the hydrangeas…the blues turn to greens and the pinks and whites turn to an old, faded pink. The Maroccan mint is still a deep green which peeps through the pinks of the hydrangeas.
After the rain.
A bottle of wine forgotten outside….
The “potager” delivered a bounty of vegetables this year and is still going strong even though the weeds are flourishing right there along with the vegetables.
A yellow rose in the yellow garden..
Cleaning up is not a favorite passtime of mine. I love to make a mess..and I love to have someone else doing the cleaning up. Unfortunately, I am that “someone else”… Evidences of unfinished spring work still staring me incriminatingly in the face.
The mornings stay darker longer and the evenings turn darker earlier..lighting candles and chandeliers and lanterns make for atmospheric evenings, which is what autumn and winter should be about, after all.
Our windows are in and I revel in the reflections!
Reading asks for blankets…
Bright yellow nasturtiums in the yellow and orange garden add a blast of sunshine to cloudy days.
Apart form the beautiful colours of autumn which is so obvious, many other scenes of October beauty can also be found in: the disarray of garden chairs, a chicken hiding in a flowerbed, walnuts bursting, a dilapidated rattan chair for the chickens, an enamel jug, a garden tap, a garden cloche…
Work in a garden is never ending, no matter which season. And beauty in a garden is never ending, no matter which season.
…à la prochaine!..