Vegetables – Page 12 – Myfrenchkitchen

The entrée (starter) for this menu is A topinambour (Jerusalem artichokes) and chestnut velouté with wild mushroom croûtons. It has a wonderful woodsy flavor and finished off with a shaving of black truffle on the chanterelles mushrooms, it transports you into a winter forest.

Recipe:

Clean 1 onion and cut in slices. Fry the onion in a little olive oil until translucent.
Clean 5 large Jerusalem artichokes, cut into small, even chunks and add to the the onion.
Add a tin of peeled chestnuts (210g) to the mixture.
Add a bouguet garni and 350 ml water or stock (vegetable) to the vegetables and bring to the boil. Lower the heat and simmer gently for 20 minutes or until the vegetables are tender.
Remove the bouquet garni and remove the soup from the heat. Add a handful of washed parsley and mix with an electrical hand mixer until the soup is creamy. If you want the soupy perfectly creamy, you can push it through a sieve.
Add some cream, or stock, or milk to bring it to the right consistency (like thick cream). Season with salt and freshly milled pepper and a few drops of lemon juice.
Serve warm with some freshly grated nutmeg and a mushroom croûton.
Mushroom croûton: Toast three thick slices of bread. cut into fingers and brush with truffle oil on all sides. Clean some some mushrooms of your choice with a brush and fry quickly in olive oil. Add some chopped parsley , season and place on top of the toast fingers. Finish off by placing two shavings of black truffle on the mushrooms and serve immediately with the soup.
This soup can also be served as an amuse bouche, served in small glasses, with small fingers of toast.

Serves 4 people as a starter.

Une pincée de fleur de sel:

Don’t add too much liquid in the beginning..you can always thin with some milk, or stock or water towards the end to the thickness you prefer.
Replace the mushrooms with plain button mushrooms or with crispy Spanish ham.
Replace the Jerusalem artichokes with pumpkin.
Toast the croutons in a toaster or dry toast in a pan to keep it light.
Finish the soup with a twirl of truffle oil.
Never wash mushrooms with water, clean them with a brush.
Fry mushrooms in a hot pan ..I prefer to fry mushrooms in duckfat(a little) which can be heated to very high heat without becoming toxic. Afterwards I drizzle a little Olive oil. In a hot pan, you don’t need much fat, because the mushrooms fry very quickly.
I don’t push the soup through a sieve, because I like the tiny pieces of parsley which gives a nice 3speckly” effect to the soup.
Enjoy.

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The Christmas market in Meyssac was very quaint and I especially loved the lovely church with its display of nativity scenes in all the alcoves. Each nativity scene depicted a country…Brazil was there, France of course, Italy, Africa. Even Peru was there, each little figurine dressed in typical clothing. I adored it and planned on going back to Meyssac to take pictures of all the scenes. When I finally went back, it was gone! Of course, it made sense..it was on display only for the weekend of the market..all those precious figurines couldn’t be left unattended for the whole season. I can kick myself! So I lost out on the lovely nativity scenes..you will have to wait until next year.

But the little église of Meyssac is still adorable and here are some photos…

…The exterior of l’église de Meyssac…

..the interior towards the altar with Chrismas lights hanging above the aisle…

..the altar from close up..

..and the only nativity scene left for the season..

..un lustre lighting up one of the many figurines the Catholics so love..

Tomorrow will see the plat principal (main meal): Beef tournedos with bone marrow in a wine sauce and steamed vegetables.
A nice DVD to get you in a French vintage mood…La plus belle histoire des femmes.

.. alors, à demain!..

Ronelle

I initially thought I would post a recipe for “du vin chaud” (mulkled wine), to celebrate the last of my fall colour posts. But then I “fell” upon this recipe..red cabbage..beetroot…apples…pork fillet..and it won me over. So here I give you the voluptuous, dark reds of beetroot and purple cooked cabbage, lazy late-fall plums instead of apples and a juicy, tender pork fillet.

Une pincée de fleur de sel:

I used late season red plums, but use apples if you prefer.
Use cider vinegar instead of red wine vinegar if you use apples.
Add a handful of dry Gobi berries.
Avoid cooking the cabbage to death… remove from the heat when it still has a bite, because it continues cooking, reaching the perfect stage while standing a bit.
Also good with veal.
If you are vegetarian, the pork can be replaced by large roasted or stuffed mushrooms, or fish fillets.
Can also accompany a frittata or boiled eggs.

Recipe adapted from “Filet mignon de porc, chou poêlé; des recettes pour reçevoir; le grand livre Hachette.”

Yesterday was Beaujolais Thursday, the day when new Beaujolais and le vin primeur of the season are sold worldwide. It is tradition in our house to have a meal somewhere with a glass of Beaujolais. It is a day I always look forward to and this year was no different. It is also the last post of my autumn color inspiration and I can’t think of a better way to end it than to toast the wine reds of nature with a young Beaujolais 2012..

..Tchin tchin..!