Aperitif – Page 7 – Myfrenchkitchen

Artichokes filled with red fig and topped with a goats cheese can be served whichever way you want to…on the side with a meat dish, or as a salad, or a starter, and even as an amuse bouche with a glass of cold white wine. It is truly delicious and even enjoyed by people who find artichokes without taste. If you want to be really gourmet, you will prepare the atichokes yourself, but you can choose the easier but still delicious way, by buying the frozen artichoke hearts, readily available everywhere.

Suggestions:

Use frozen artichoke hearts, which is as delicious and fresh and less work. BUT for a special occasion in season , DO put in some effort for some fresh, seasonal artichokes.
Feta cheese with ricotta or sour cream can be used instead of goats cheese and crème fraîche.
Yellow figs can be used instead of red figs.
Substitue maple syrup or thym honey for the white balsamic syrup.
Serve as a starter on a bed of greens, or as a side with duck, or as an amuse bouche, served on small plates.
Bake at 200 degrees C for about 10 -15 minutes.

artichoke 2-1 — ..les coeurs d'atichauts au four..

artichoke with fig- collage — les figues rouges...la crème de balsamique...les artichauts

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..and a little bit of Paris…

I was in Paris for a quick visit and when passing by Antoine, I couldn’t resist this parapluie for the coming winter and its rains. I never actually use one, because I knock everyone in the eye and over the head or umbrella them off the sidewalk. But I’ve decided everything can be worked at and I want to look chic this winter and for that I need this parapaluie. So I will work at my clumsiness with a parapluie and turn myself into a proper parisienne…just imagine…never again wet hair clinging to my forehead..

I’m almost tempted to say that the elagant Parisienne you see in the following images, is me, but unfortunately my concience won’t allow it! It is my beautiful friend who was willing to play model for me with my ombrelle! And she knows exactly how, since she had been une Parisienne a few years ago, before she became une Tourangelle.

la parisienne collage 1 — ..la parisienne et le parapluie..

And some scenes from my meanderings in Paris:

…statues always attract me with their wistfull quietness and their frozen stares…

: ..statues de paris..

…and architecture with roofs and chimneys, towers and balcomies, doors and windows…

: ..architecture de paris..

..and of course, on my way to catch the TGV home, I have to wander through le jardin du Luxembourg where I always stop for a game of chess and delight in the creative chaos of the the Luxembourg chairs…

: ..jardin du luxembourg..

… in le bois de Vincenne, autumn is a flaming opera with the colours performing the libretto with extravagant flair…

: ..l’automne à paris..

..à la prochaine!..

Ronelle

We will always have to eat. Even if it is just something quick and simple. A bruschetta is just that. Quick and simple.

I cut a baguette into slices, spooned some tomato paste on top with a slice of cemembert cheese, and lastly added a slice of semi dried tomato in olive oil and freshy shredded basil. Place onto a grill for a few seconds and serve with freshly milled pepper and a sprinkling of fleur de sel.

Last year, when we arrived back home, I wrote about my little village Montlouis sur Loire in this post: Scorpion fish with citrus salad. We are now back again from our time in correze and this morning I took my camera and sketching stuff and headed for our bigger town Tours, a place I really love for its architecture and green parks, tree lanes, fresh markets and yes, its shops and people. I wanted to show what I see. But it started raining. I ran for cover and enjoyed a coffee and croissant while waiting for the skies to clear. When that didn’t happen, I bought a cake and on impulse decided to drive to Montsoreau where there is a “puce”(fleamarket) on today. It is a quaint little village on the Loire and it just feels like holiday being there. The spirit today was one of holiday indeed. The clouds made room for the sun, which had me take out my purse way more than initially planned.

…a large platter…