Posted on by Myfrenchkitchen

Salmon rolls with roasted red pepper and ricotta…and a street barbeque by the Loire

Summer is a wonderful time to try new recipes. Not to cook. But simply to put together. Myabe a bit of cooking. But only a little. It is too hot and time is too precious to spend in front of a stove. These little rolls are something new to try and it involves no cooking. Delicious and refreshing cold.  Serve either on its own with a drizzle of thick balsamic reduction, or enjoy as a summer lunch with a salad and some wholesome bread.

VF: L’été est parfaite pour s’amuser avec des nouvelles recettes vite et facile à assembler. On cuisine pas. Il fait trop chaud à la cuisinière et il y a trop de choses à faire… Bon d’accord. Peut-être un tout petit peu. Mais c’est tout.  Ces rouleaux de saumon fumé sont intéressants, faciles et vite à faire. Ils sont délicieux froid et servis comme ils sont, avec un filet de réduction de balsamique sur l’assiette òu en salade accompagnée avec un bon pain rustique.

Suggestions:

  • The rolls can be made small like in the recipe, or bigger by leaving the salmon slices uncut. In this case rolling would be a bit easier and the rolls can be cut carefully afterwards ibnto two slices. If you want neat rolls, cut off the ends with a very sharp knife. I prefer a more rustic look.
  • Spread the ricotta cheese on the red pepper for easier spreading  and top then with the spinach leaves.
  • The red pepper can be chopped finely and mixed in with the ricotta cheese for a different version.
  • Prioscutt, basill leaves and roasted oven tomatoes could be an interesting substitute for the red pepper and spinach leaves, giving a more Italian ambiance.
  • Serve two rolls of salmon rolls per person on a plate with a drizzling of thick reduced balsamic syrup, as in the photo.

Our street kicked off the holidays with our yearly bbq across our homes, on the banks of the Loire. A sunny Saturday. A Smoke from the bbq. Set tables. Fresh flowers. Pique-nique baskets. And happy neighbors. Perfect.

Notre rue à commencée cette été dans un esprit de festival. Un barbecue aux bords de la Loire. Un Samedi bien ensoleillé avec une trainée de fumée  qui conduit vers le ciel. Des fleurs gaies. Des paniers éparpillées partout, l’évidence de pique-nique. Et les gents bienheureux. Un midi parfait.


As always, we enjoy our three course. Starting off with some aperitif and a petillante and icy cold rosé wines. We had different kind of cakes, abig favorite in France for an apritif with a sparkling wine. Cake with sauteed leeks and artichokes, cake with goats cheese and tomato.

Et bien entendu, nous nous régalons toujours en commencer avec une petite apéritif et une pétillante de la région. Très froid bien sur.Sur la table était un bon choix de différentes cakes salés; un cake aux poireaux et artichauts…un cake a la tomate et au fromage de chèvre.

..around the aperitif table(autour l’aperitif)…

…the pique nique baskets speak of heavy loads(les paniers de pique-nique)…

…what could possibly hide under that wrapping?(que cache au dessous)…

…someimtes keeping an eye on the pique-nique baskets(garder un œil sur les paniers)…

…baguettes and wine – couldn’t do without!(pas sans baguettes et du vin)..

…choosing seating(òu s’installer à table)...

…but first – time for some conversation among pretty ladies and heavy discussions(des jolies femmes et sérieuses discussions)

…and a far off call while the fire is stretching high(un appel et le feu)…

…and the smoke is a sign of good things to come(la fumée des promesses)…

…like this( de ca)…

…and this(et ca)…

…and while we wait for those good things from the smoke, we start with our starters…salads and baguette!(salades et baguettes pour entrées en attendant de la viande)…

…everybody is happy(le monde est content)…

…and silence sets over the long table(et la silence arrive à la table)…

…while we taste and share, discuss and delight(lorsqu’on goute et partage, discute et se régale)…

…far from done, we get to our cheeses(loin d’être terminé, on attack les fromages)...

…and clafoutis…of apricots and cherries, and peaches(et ensuite, un clafoutis de pêche.. et d’abricot.. et de cerise)…

…and after our coffee and chocolates, the Loire reclaims its silence once again, the only proof of an afternoon of laughter and good food and happy relionships are  some summer blooms picked from a garden in the street by the Loire…

…Et quand on a terminé nos cafés et chocolats et la Loire règne à nouveau en silence,  il ne reste comme preuve d’un après-midi de bons repas, de bonnes relations, et de joie,  que quelques fleurs d’un jardin de notre rue.


Posted on by Myfrenchkitchen

Asparagus with poppy vinaigrette and a confused chicken.

I always keep in mind something a great chef once told me:  “Asparagus are at their best until June 22”. This is my perfect excuse to luxuriate in  asparagus morning noon and night. By June 22 I then cross the finish line and can’t look an asparagus straight on. But for now, I am still running the course!

Suggestions:

  • Instead of making a vinaigrette…simple drizzle the asparagus with some oil and vinegar and sprinkle with salt an pepper just before serving.
  • Add a little bundel of sprouted seeds for some crunch and good health.
  • Use some green beans instead of aspaaragus.
  • The same can be done with purple or white asparagus, but be sure to cook them long enough to avoid struggling with stringy asparagus.
  • Green asparagus don’t need to be peeled, only break them at the ends(they will break easily at the most vulnerable point)  and rinse.
  • Boil them in only enough water to cover the end parts  and halfway up the asparagus. The top leafy parts must cook in the steam of the water, or else you will eb stick with mushy asparagus or without any tops.
  • Don’t overcook asparagus, they need to by JUST tender and still have some bite.
  • Serve them immediately if served on their own. If served in a salad, they can stand a while.
  • this recipe could be finished off with a perfectly  poached egg on top of the asparagus, my ultimate favorite way of enjoying asparagus!
  • Use nigella seeds or mustard seeds or poppy seeds instead of the black lava crystals(from Hawaii) and sprinkle only a little fleur de sel.

I fly violently out of bed, hit my hand hard agains the bedside table,  instantly feeling the pain in tears. Simultaneoulsy the two cats screech off the bed, run into each other and dive for cover. A shrill squawk just outside the window,  like that of a disorientated rooster, have us all in shock. In a haze of pain and confusion, I make it down the stairs, all the while fearing my chickens are hurt; my two eight weeks old poulettes,  who conversate in dainty chirping twitters, much like young débutantes giggling on their first public appearance. Very girly. Very excited.

Ah non! There it goes again! The false shriek. We soar down the last two stairs, anxious to see what affaire is stirring outside.

There they are. Petronella and Stephanie. Happily sitting on my chair in the shade of the big umbrella. Ecstatic to see me, they storm closer in a flurry of chirps and feathers,  look eagerly  into my eyes and wait for our usual intelligent conversations.

But first I pour a strong morning coffee, just to suddenly hear a blasting shriek again, right behind me.  The cats dart off  to safety leaving me standing there alone and barefoot in my pyjamas, hand bruised and aching, staring dumbfounded at  my two grinning poulettes…could it be that I have a gay chicken….or have I been duped?


…à la prochaine!…