dinner – Page 9 – Myfrenchkitchen

I’m not a very big potato fan, but with our extremely cold temperatures here in Europe and especially here at Coin Perdu in the barn, I take comfort in a hearty true mountain tartiflette. It does wonders for my cold body…and spirit! It is a favorite in my family and we make it different every time. It is a recipe that can be played around with, except for the cheese..that can NOT be replaced. It won’t be a tartiflette without that strong flavoured creamy cheese.

There aren’t any specific quantities for making a tartiflette…I can only tell you more or less what I do:

Wash 4 -6 large potatoes and boil until almost tender.
Rinse, leave to cool aside.
Fry 2 large onions in a pan, add a handful of sliced champignons de Paris and a packet of bacon pieces. Season to you taste.
When the potatoes have cooled down, remove the skin and cut into thin slices.
Heat the oven to 200 degr. C.
Layer the potatoes in an oven proof dish, alternating the potatoes and the onions.
Cut a Reblochon cheese(or another soft cheese of your choice) through the middle so you have two thin rounds. I used a Montagnard des Vosges. Place cut side down on the potatoes.
If your dish looks too dry, add a drizzling of créme fraiche before placing the cheese on top.
Bake for about 30 minutes or until the cheese has melted and the crust has become dry and brittle. Remove from the oven and remove the crust from the dish. Sprinkle with some paprika or “piment d’Espelette” and bake for another 10 minutes or until the top is nicely caramelized.
Serve warm with some slices of smoked ham and a large fresh green salad on the side with a pungent vinaigrette.

Serves 4 as a meal.

Europe had been covered in a Siberian snow blanket for the past week or so…freezing cold, hyper dangerous, but spectacular! It is exceptionally cold here at Coin Perdu and I have a rough time keeping warm, seeing to fresh water for the horses with all the plumbing frozen rock solid. Warming up the barn to a comfortable temperature has also been a challenging task as of late and the only solution is to dress Inuit style, shuffling around in multiple layers and moving with less agility than a polar bear. don’;t even mention femininity.. We were snowed in without snow chains for the car and couldn’t get up the hill. the small French country roads are not made for snow and tiny cars and evidence of this is seen all around the countryside with cars in ditches off the roads.

..our/my home for now…

..bringing the horses in for the night, feeding them, carrying hay from the e other barn and water from the swimming pool..

…an unfinished home – what would I give to be all snug in my home..

…VERY c..c..c..c0ld visits..!!

…the boxwoods are still standing and showing off their beauty against a white background…

..first time snow for Mimolette…

…discovering this all-white-business…

..a white potager(vegetable garden) with the eiffel tower empty, a garden cloche looking quite pretty and last year’s cherry tomatoes…

Mésanges bleues(blue tits and a mésange charbonniére(Great tits) are all too playful in this cold. Between them and the red robins and the pies and the horses and the chickens and the cats and the rabbits and whoever else…; I just can’t keep up with feeding everybody!…

…just some prettiness…

Last, but not least: THANK YOU to everybody who has sent me emails and messages expressing concern for our staying here in the barn at Coin Perdu during this cold, wondering how we/I’m holding up and whether we/I’m surviving. It is very much appreciated.!! I’m still here, even though I have to admit it is a bit tough lately. Thank you for caring!

à bientôt

the polar bear(ess)!

We were in Singapore for a few days and with a food repertoire stretching from East to West, you could enjoy anything you desired. My prime choice of course was sushi! It was wonderful. I couldn’t get enough , but did put several other foods to the test, especially at the “hawkers stalls”, where you could choose to your heart’s delight between Malay and Indian, vietnamese and Indosian and Cambodian, thai and chinese…the list goes on…

…scattered sushi( chirashi sushi)..

Suggstions:

There are many different types of sushi, of which the most known would be the rolled sushi. But if you shy away from making rolled sushi at home, becasue of the effort and time consuming aspect, (or you are too tired, like I am since being back!), try making the scattered sushi, which is quick and easy and just as tasty.
Use fillings and accompaniments that you have in the house…fresh vegetables, fruit…
Make that extra little effort to cut the vegetables into attractive shapes…it is what Japanese cooking is all about.
Keep the portions small and serve several small helpings of servings, like a broth, a fresh simple salad, and fresh fruit.
Keep attractive bowls and small dipping bowls in the kitchen, square plates, oblong plates and mix and match for an interesting table setting.
Serve extra soya sauce(shoyu) in an attractive small teapot.