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.
A beetroot velouté, or creamy beetroot soup, is apart from delicious, also beautiful. Served as a starter in the way of a cappuccino, is a beautiful way to kick off an autumn or winter dinner. It is actually a good idea to always eta small starter of soup with any home dinner..it is healthy and helps fill one and so prevents over eating.
Pincée de sel:
- Younger beetroots give a deeper colour, are sweeter and softer. If possible, use small beets.
- Raw beets cab be replaced by ready cooked vacuum packed beets.
- add different spices for a more wintery touch…cardamom seeds, star anis, cinnamon, croriander – add together in a small muslin bag so it can be removed afterwards.
- To make froth with a machine: whisk a small amount(about 150 ml) milk in a high microwave proof) container. whisk vigorously until it starts foaming. Place in the microwave immediately. Heat the milk while keeping your eye on the milk all the time. The froth will start to rise high. Remove from the microwave and scoop the froth from the milk.
- Use vegetable stock to make it a vegetarian soup.
- A scoop of créme fraìche, or a scoop of whipped cream can be used, which will make the soup creamier and heavier.
- Ideal for a starter.
…and November in reds.
The artist in my appreciates November as the most beautiful month in the year. It is the most challenging and gratifing time of the year for painting, photographing, hunting for mushrooms in the woods, watching the leaves turn form green to yellow to red to purple to brown and finally float to the ground. No other season gives us this fast forward motion action of change in nature and it passes before your eyes from one minute to another.
…The stinky mushroom, Anthurus d’archer in bright autumn/winter red…
..la vigne vierge with its leaves turning red in autumn and a artistic spiderweb blinking in the morning light..
..foliage of vigne vierge, the attractive seedheads of Cleramtis vitalba, and stinging nettle in their natural environment..
..the stunning reds of hydrangea leaves in November..
..Ivy hugging a fallen vigne vierge red leaf..
à al prochaine fois
Winter has suddenly hit us with a bang and out came the soups of which onion soup is a favorite. The secret of a good onion soup rests on a good stock (preferably homemade) and of course the slow, deep caramelizing of the onions. If you want a quick soup for dinner, this is not it. But no doubt, for a cold day, an onion soup, topped with a melted cheese crouton, is pure heaven.
Pincée de fleur de sel:
- The longer you can caramelize your onions, the more flavorful they will be. It is a myth that onions can be caramelized within 10 minutes.
- I cut my onions in quarters and then slice the quarters finely, because I don’t like long strips dripping soup from my spoon.
- To serve country style, serve the soup in a tureen with the croutons on top and serve each portion from the tureen.
- It can also be served individually by placing a slice of bread on the soup, top with cheese and grill for a few minutes to melt the cheese.
- Don’t be skimpy with the thyme as it adds to the flavor.
- To really serve a soup and not soaked bread, don’t serve too much bread in the soup, for it soaks up a lot of the liquid and you will be left with only onions and soaked bread.
- Serve the soup hot in warmed bowls.
..a variety of onions..
..onions cut into quarters and sliced thinly, cooked until translucent and caramelized until dark and soft…
…countrybread, called a tourte here inCorréze, sliced and torn into smaller portions..
..Vieux Cantal( aged Cantal cheese) broken into small chunks and sprinkled on the bread and soup for a country dinner..
To all my American friends and readers…have a Happy Thanksgiving!
..à la prochaine fois..
The entrée (starter) for this menu is A topinambour (Jerusalem artichokes) and chestnut velouté with wild mushroom croûtons. It has a wonderful woodsy flavor and finished off with a shaving of black truffle on the chanterelles mushrooms, it transports you into a winter forest.
- Clean 1 onion and cut in slices. Fry the onion in a little olive oil until translucent.
- Clean 5 large Jerusalem artichokes, cut into small, even chunks and add to the the onion.
- Add a tin of peeled chestnuts (210g) to the mixture.
- Add a bouguet garni and 350 ml water or stock (vegetable) to the vegetables and bring to the boil. Lower the heat and simmer gently for 20 minutes or until the vegetables are tender.
- Remove the bouquet garni and remove the soup from the heat. Add a handful of washed parsley and mix with an electrical hand mixer until the soup is creamy. If you want the soupy perfectly creamy, you can push it through a sieve.
- Add some cream, or stock, or milk to bring it to the right consistency (like thick cream). Season with salt and freshly milled pepper and a few drops of lemon juice.
- Serve warm with some freshly grated nutmeg and a mushroom croûton.
- Mushroom croûton: Toast three thick slices of bread. cut into fingers and brush with truffle oil on all sides. Clean some some mushrooms of your choice with a brush and fry quickly in olive oil. Add some chopped parsley , season and place on top of the toast fingers. Finish off by placing two shavings of black truffle on the mushrooms and serve immediately with the soup.
- This soup can also be served as an amuse bouche, served in small glasses, with small fingers of toast.
Serves 4 people as a starter.
Une pincée de fleur de sel:
- Don’t add too much liquid in the beginning..you can always thin with some milk, or stock or water towards the end to the thickness you prefer.
- Replace the mushrooms with plain button mushrooms or with crispy Spanish ham.
- Replace the Jerusalem artichokes with pumpkin.
- Toast the croutons in a toaster or dry toast in a pan to keep it light.
- Finish the soup with a twirl of truffle oil.
- Never wash mushrooms with water, clean them with a brush.
- Fry mushrooms in a hot pan ..I prefer to fry mushrooms in duckfat(a little) which can be heated to very high heat without becoming toxic. Afterwards I drizzle a little Olive oil. In a hot pan, you don’t need much fat, because the mushrooms fry very quickly.
- I don’t push the soup through a sieve, because I like the tiny pieces of parsley which gives a nice 3speckly” effect to the soup.
The Christmas market in Meyssac was very quaint and I especially loved the lovely church with its display of nativity scenes in all the alcoves. Each nativity scene depicted a country…Brazil was there, France of course, Italy, Africa. Even Peru was there, each little figurine dressed in typical clothing. I adored it and planned on going back to Meyssac to take pictures of all the scenes. When I finally went back, it was gone! Of course, it made sense..it was on display only for the weekend of the market..all those precious figurines couldn’t be left unattended for the whole season. I can kick myself! So I lost out on the lovely nativity scenes..you will have to wait until next year.
But the little église of Meyssac is still adorable and here are some photos…
…The exterior of l’église de Meyssac…
..the interior towards the altar with Chrismas lights hanging above the aisle…
..the altar from close up..
..and the only nativity scene left for the season..
..un lustre lighting up one of the many figurines the Catholics so love..
- Tomorrow will see the plat principal (main meal): Beef tournedos with bone marrow in a wine sauce and steamed vegetables.
- A nice DVD to get you in a French vintage mood…La plus belle histoire des femmes.
.. alors, à demain!..