Anchoïade ( anchovy cream)..and hopes of spring.

*It seems my previous post of January  has been re-emailed to my subscribers last night..It is a mystery….I promise it is not of my doing and I have no idea how it could have happened. I have never emailed a post twice, but  I apologize and I trust all my regular readers know me by now and would have realized that it was a glitch.

An anchoïade(anchovy cream) is a big favorite of mine…that and aïoli (garlic cream). In summer it is frequently on our tables, served as an apéro with a cold glass of rosé wine.

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Anchoïade (anchovy cream)

  1. Everything is made to taste…
  2. Use 100g of anchovy fillets in olive oil, or marinated in wine.
  3. Place it in a mortar and pestle, or in a mixer/handmixer.
  4. Add about 10 capers, 1 large garlic clove with the inner core removed, 1/2 TBSP white wine vinegar, 1 tsp Provencal herbs and milled pepper.
  5. Mix together while slowly adding olive oil until it turns to a nice, firm paste.
  6. Taste and add a little more white wine or capers or herbs.
  7. Serve with crusty bread or vegetables as starter or an amuse bouche.

Suggestions:

  • Add a small tsp of sundried tomato paste to the anchoïade.
  • Add a few black seeded olives when grinding or mixing the anchoïade.
  • Add the olive slowly, like you would do for mayonnaise to prevent the oil from seeping out later and the paste becoming runny and oily.
  • Keeps in the fridge for 5 days.
  • Make it the previous day to allow the flavours to develop.
  • Using fresh anchovies can be done, but I find it a hassle to remove all the very fine bones.

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I have been occupied by other things this first part of the year, one of which was moving home and finding place for everything that needs storage until our house is finished here at Coin Perdu. Every nook in the barn is filled with something which needed to be “stored”. I have never been so challenged in finding a spot for everything. I can proudly announce that I have indeed found a resting place for everything, from a chair to a pillow case. Just in case you are wondering if we can still move about, I give you a shot of our kitchen corner in the barn where we were busy preparing a dinner for 10 people a while ago. So yes, we even still have room for a table and 10 guests in the barn.

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In the meantime, spring has crept up on us. the days are longer, the sun is bright and warm, nature is exploding in colour and I am glowing with contentment. winter is behind me. even if we still have colder days, I revel in the fact that I am in spring and summer for the wonderful months to come!

 ..my borage never stopped flowering this winter, a sign of our unusual, mild winter…

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..Working in March with many teabreaks in the sun..

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..and a tea break always leads to a nap..

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..the first paperwhites, perfect in beauty..

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..the cyanothes, waiting to explode in blue flowers..

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..happy chickens as company…

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..Jack Frost with its clouds of blue forget me not- flowers..

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..Viburnum..

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..Iberis..

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..Plum blossoms..

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..Lilas..

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à la prochaine fois

Ronelle

 

Salmon, apple and dill amuse bouche…and a touch of green.

The regulars here on Myfrenchkitchen will by now know how much I love an apéro(apéritif), or amuse bouche, or the spanish tapas.. On weekends it is standard practice in our home to have a glass of wine before dinner with an apéro. I hope one day in heaven there will be some apéros awaiting me on weekends- that and good coffee-or else I will take my business elsewhere…

As all the regulars will alos know, is that everything on Myfrenchkitchen is simple, as these salmon amuses bouches clearly show. The only requisite is “l’envie”, the desire to make it and enjoy it.

apple salmoin amuse bouche 04-10-2013 12-50-19 2462x2106 La Recette:

  1. Cut 140 g smoked salmon into thin strips, about 2cm wide. If possible, use wild salmon, which is much stronger in flavour. If you have your own gravlax that you made, all the better. Wash and cut green 1 large Granny Smith apple(unpeeled) into matchtsticks. Drizzle liberally with freshly squeezed lemon juice.
  2. Wash a few branches of fresh dill.
  3. Roll about 5 matchsticks of apple and a tiny branch of dill in a strip of salmon.
  4. Arrange on a platter, sprinkle with freshly milled pepper and decorate with lemon slices, dill flowers and serve with cold white wine, rosé, sparkling wine or champagne.
  5. One large Granny Smith apple and 140g smoked salmon (4 slices) make about 14 amuse bouche.Provide for 3 – 4 helpings per person if it is the only apéritif served.

Serves 3-4 people.

Pincée de fleur de sel:

  • Use fresh fennel or fresh chertvil instead of dill.
  • Add a dollop of sour cream or crème fraìche when rolling the salmon.
  • Serve with a bowl of mayonniase or crème fraîche as an accompanying dip.
  • Use other fruits in season and use smoked ham instead of salmon.

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Since we are in the greens today…the hydrangeas are beautiful at the moment with nuances of green and salmon. Two Granny smith apples complete the picture in the barn.

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..Green is one of the colours I love for setting tables outside. And blue. And red. And of course white. And ochre. Well, for that matter, all colours! I have a few things here at Coin Perdu which we often use for dining on the terrace in summer: rustic green rimmed glasses, old bottles, green fun plates, green banana lreaf bowls, green pottery bowls..

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..Some small wild apples live in harmony with berries and egglantine rosehips..

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..the birds don’t shy away from digging into the small wild apples..

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..and neither do the horses..

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..when going through my artwork in search of painted apples, I realized I have almost nothing. I had to rectify that immediately with a sketch. Green is a difficult colour. So many shades of it in nature. The challenge lies in creating your own green from yellows and blues with touches of reds and purples. That way you get much richer and interesting greens than the greens directly from the tube.

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..à bientôt!.

Ronelle