barbecue – Page 2 – Myfrenchkitchen

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…

…old prints…

…my weak spot – story plates, and tasses de cafés…

…les puces de montsoreau…

…à la prochaine!..

Ronelle

In summer, we daily see a small promise of smoke appearing over a rooftop in the area, evidence of a barbecue taking off, with whiffs of onion and chicken, beef and brochettes teasing our senses. As if receiving a signal, we all run to our barbecues and soon the smoke is trailing all over the rooftops.

In the cold of winter, there is a different trail of smoke coming from snug fireplaces. Except over our rooftop. We are practically enveloped in smoke clouds…from our chimneys as well as our barbecue. We are alone outside, dressed in snow gear, cold, but firm in tantalizing with our canard a l’orange in the “fired oven”, côte de boeuf over coals with a mustard butter, chicken tagine, lamb curry, and yes, even vegetables en cocotte. We snuggle up to the flames, drink red wine to warm our bodies and we delight in the warmth of the moment.