Velouté de butternut..and footprints in the snow.

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“Un rideau de flocons blancs ininterrompu miroitait sans cesse en descendant vers la terre; il effaçait les formes, poudrait les choses d’une mousse de glace; et l’on n’entendait plus, dans le grand silence de la ville calme et ensevelie sous l’hiver, que ce froissement vague, innommable et flottant de la neige qui tombe, plutôt sensation que bruit , entremêlement d’atomes légers qui semblaient emplir l’espace, couvrir le monde.” Guy de Maupassant, boule de suif.

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“It was early autumn, then, before the snow began to fly. –(There’s an expression for you, born in the country, born from the imaginations of men and their feeling for the right word, the only word, to mirror clearly what they see! Those with few words must know how to use them.) Men who have seen it, who have watched it day by day outside their cabin window coming down from the sky, like the visible remorse of an aging year; who have watched it bead upon the ears of the horses they rode, muffle the sound of hoofs on the trail, lie upon spruce boughs and over grass – cover, as if forever, the landscape in which they moved, round off the mountains, blanket the ice in the rivers – for them the snow flies. The snow doesn’t fall. It may ride the wind. It may descend slowly, in utter quiet, from the grey and laden clouds, so that you can hear the flakes touching lightly on the wide white waste, as they come to rest at the end of their flight. Flight – that’s the word. They beat in the air like wings, as if reluctant ever to touch the ground. I have observed them coming down, on a very cold day, near its end when the sky above me was still blue, in flakes great and wide as the palm of my hand. They were like immense moths winging down in the twilight, making the silence about me visible.” – Howard O’Hagan Tay John

…Voilà coin Perdu in January! Quiet and silent behind its curtain of white…

neige 2013-023..Our barn, where we are living until the house is finished..

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..A view on the bench, where I dream and plan, except in winter. Then I dream and plan by the fire..

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..Forgotten socks …

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..and terracotta pots waiting to be cleaned..

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..Two adorable faces, waiting for fresh hay..

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..The Eiffle tower, a bit askew in the potager..

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..Old barrel rims, waiting to become arches in the potager..

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..The wine bottle rack, serving some different purpose every so often..

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..The road to la toilette requires snow boots..

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..”La toilette” in snow attire..

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..Velouté de butternut..

velouté de butternut 1Recipe:

  1. Clean and chop and onion and fry in some olive oil.
  2. Add some cleaned Butternut, cut into chunks.
  3. Cover with vegetable or chicken stock until vegetables are completely covered. simmer until very tender.
  4. Mix to a puree and put back on gentle heat.
  5. Add coconut milk to the soup according to your preference.. Season and leave to simmer gently on low heat for about 10 minutes.
  6. Add the juice of 1 orange, season with salt and pepper.
  7. Serve warm with freshly grated nutmeg and crusty bread.

So, on this quiet, hushed snow note, I leave you..

à bientôt!

Ronelle

Easy and quick caramel squares..and December chronicles 3: Backstage.

Don’t you just love it when a recipe says in its first line..easy and quick? I definitely do! With these last three daily  posts, I had to think of very quick and easy but still delicious recipes and it being a time of nostalgia, this little recipe came to mind…It is not a stunner, but still a delicious little snack. It is even easy enough for young children to make….keeping them busy during the upcoming holidays.

My sister made this treat regularly so many years ago when she was living in her tiny apartement during university years. I loved visiting her on weekends with my parents, sure in the knowledge that this delicacy would be waiting in her fridge.  It is sort of one of those treats that was part of a certain era and then disappeared. It was great for students to make on their desks in their rooms, without the need for cooking facilities.

You need only 2 ingredients: 2 packets of butter biscuits and a can of caramelized condensed milk. If you live in SA or a country which has “tennis biscuits”, then that is exactly what you will use. It has a slight coconut taste and it absorbs the caramel nicely to go all tasty soft and flavorful. Here I used le grand petit beurre from St. Michel, which is a nice square shaped biscuit. I also used  confiture de lait by Bonne Maman (what will we do here in France without Bonne Maman?).

  1. Place two biscuits next to each other on a sheet of baking paper.
  2. Spread the caramelized condensed milk thickly over both biscuits.
  3. Place two more biscuits on top of the caramel layer.
  4. Continue until you have about 9 to 10 layers of biscuits.
  5. Close up tightly with the baking paper and wrap tightly(without crushing the biscuits!) in  tin foil.
  6. Leave overnight.
  7. Will keep about a week or even longer in an airtight container in the fridge.
  8. Cut in slices and serve with a coffee or tea.

Pincée de fleur de sel:

  • Try using nutella instead of caramelized condensed milk.
  • The longer it stand, the better the flavor and softer the biscuits become.

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Backstage. If there is one thing we all have in common, it is that “fun” behind the scenes. But, I am unfortunately not Jacky Chan, so my behind the scenes will probably only have significance for me and no one else. It is a bit like the friend who comes back with  photos from Russia, taken with his expensive Canon and ten lenses, and entertains you with great enthusiasm to his hundreds of touristy cathedrals and fountains and bridges and museums, while your jaw aches from biting back your yawning. But just maybe seeing a bit of my backstage scenes, will have you run to your photos to remember your own backstage times with loved ones.

We are always in our total number represented in the kitchen, stretching over one another, reaching over heads for a tool, tasting, licking, nibbling, fighting. It is amazing the busyness only 4 people can cause in a kitchen..

These are truly precious memories..

Not everything that came out of the kitchen was that big a success, but that didn’t matter in the least..we made our flops together, that is what counts.

Even guests had to pitch in, and they did it with enthusiasm… for that reason I have plenty of tabliers(aprons).

One thing to be found in practically all our scenes, is the opening of oysters. It is the task of mon chéri. I will probably lose all my fingers, because I have never opened an oyster! and mon chéri and our youngest daughter always have to get into a dish cloth fight..in the kitchen!

We normally start off our evening of Réveillon with some vin chaud et apéritifs in the living room. then we start warming up and finish off our menu and seat ourselves at the table where an amuse bouche is awaiting us. I always have something ready at the table when guests seat themselves..it adds to the expectation and while everybody start eating their amuse bouche and have their wine poured and just simply settle at the table, it gives me the time to finish off the starter. Our entrée(starter) is plated in the kitchen.

After the starter, we bring the plat principal(main course) arranged on a large platter to the table, where we keep it warm over a flame. It is normally fish and a vegetable accompaniment, all arranged on one platter. We follow that up with a cheese board..

..and end of course our dinner with la piéce de résistance….le dessert! Byt that time, we are close to midnight,; which is the time we pass around our gifts. But before that, we go for a late pre-midnight walk..or rahter that is what we used top do in the Loire house – we went for a walk by the Loire, just to walk down some calories. On arriving back home, we warm ourselves by the fireplace,  make coffee and start opening up gifts..slowly, deliberately, lingering on each moment.

Christmas day followed about the same pattern, except that we ate earlier and afterwards we walked up to the DVD store and rented a DVD while we had coffee and chocolates a and fell asleep before halfway through the movie..

Thank you for sharing this trip down memory lane with me. If nothing else, I hope it took you on your own roads back, remember with tenderness all the good and I hope it inspires you to make many new memories this December and note them down, either in words or in pictures.

Merci et à bientôt!

Ronelle