I love sorrel, especially with salmon. This time round, I thought a sorrel gazpacho could be nice too with its slightly sour characteristic. Topped with some apple brunoise and croûtons, it could only be gorgeous. So, why not try it and see if you love it as much as I did and still do. I tried it out on mon chéri and he devoured two bowls, practically licking them out. A sure winner for this spring and summer.
- Peel and cut 3/4 cucumber and 5 kiwis in cubes. Place in mixer/blender.
- Wash 1 large handful of green sorrel leaves(or mix of green and red sorrel) and remove the hard stems. Add to the blender.
- Blend together until a puree.
- Remove to a bowl.
- Season with salt, pepper, apple cider vinegar, balsamic vinegar and chopped tarragon.
- Cut 1 apple and the other 1/4 cucmber (with peel) into small dice(brunoise). Drizzle with apple cider vinegar.
- Cut 3 slices of stale country bread in small cubes, drizzle with olive oil, season with fleur de sel and chopped tarragon and roast in the oven until crisp.
- Serve the gazpacho in individual glass bowls, top with the cubes of apple, cucumber, croutons and tarragon.
- Drizzle with olive oil and a drop of french mustard and serve at room temperature with extra toppings on the side.
Serves 3-4 people
Pincée de fleur de sel:
- Use a mix of sorrel and a green with a more peppery taste, like watercress, or even young spinach leaves, some salad leaves with a pronounced taste, lamb’s ears salad leaves(which are sweet and mild), even radish leaves could be delicious.
- Add some green tomato(peeled) and for those with strong digestive systems, greenpepper.
- Stick to crispy toppings which contrast beautifully with the gazpacho.
- Don’t serve directly from the fridge…too cold a temperature kills the taste , room temperature or just below is the best.
The greens in April are quite special with all its new shoots, young leaves and colourful buds, while some trees and branches are still bare. Below some photos of the area with its greens, from dark to yellow to almost white.
..asparagus and dandelion seedhead..
..avocado and forest fern..
..cucumber and dandelion seed head..
..peas and forget-me-nots..
..Until next time, enjoy your last week of April..
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 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