Ambiance – Page 9 – Myfrenchkitchen

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..

..Tchin tchin..!

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!

Ronelle

Autumn asks for rustic food. Because some days are sunny and mild, meals can still be enjoyed outside and as such a homey, rustic meal can add warmth and cosiness. A rustic meal also falls in step with the colours of the season, as the pumpkin tart shows. So what can be better than being right in the spirit of the season!

***Errata: 3. PASTRY: .. “Use a bit MORE water if too dry and add more flour if needed…”

Une pincée de sel:

Sweet potatoes are just as good instead of pumpkin..treat the sweet potatoes the same way.
Use wholewheat flour instead of plain flour.
Drizzle some herb honey over the pumpkin just before serving, or caramelize the pumpkin with some honey.
Make individual servings of tartlets instead of one large tart.
Use leeks instead of red onion.

..ingredients..

..and autumn gives us umber and sienna..

When I think of winter think of black and white, grey, mystery, design.. Spring makes me think of flowery pinks, blues, lavenders, whites..In summer it is the exuberance of reds and yellows, that come to mind… Autumn gives us siennas and umbers, rich, embracing us with its warmth. I always think that it is the season for artists.