Myfrenchkitchen

September is the peak of the tomato season in Europe. At the chateau de la Bourdaisiere, where le festival de la tomate is held every year, tomatoes are found that is hardly ever seen on the street with names as cute and funny and original as you can get them; bloody butcher, daxacan jewel, burrackers’ favorite, little monk, black zebra, black prince, banana legs….

…chateau de la bourdaisiére à Montlouis sur Loire…

This sunny weekend in September had everybody out and about, dogs with their owners, mothers with daughters, grandparents, babies, toddlers, fathers carrying tired litle feet on their necks, tired pets carried in backpacks, photographers, writers, dreamers, painters. Le festival de tomate is an occasion to revel in the colours of the September garden. Having just entered la rentreé, where everybody is back to school and work, la festival de tomate provided that last occasion for us to soak up the warmth of the mellow September sun. A last outing before we slowly but surely creep into winter disguise and start our hybernation cycle with our red wines in front of the fireplace.

…walking – but not in the beds, please!…

fete de tomate 30

…children, dogs..backpacks, sunglasses…

The late summer colours of the September garden, already whisper of autumn with reds and yellows, dark purples, greens and oranges, burgundies. The herb gardens are full, the basils are setting seeds, the fennels are standing high and whispy. Pumkins abound in their plump autumn attires and burgundy cock’s combs take the lead to yet another bed, another colour, another discovery, another feast for the eye. Lavenders still stand high and full with flavours whifting through the air.

…reds, oranges, purple, green, yellows…

No festival can be really successful without eat and drink, with Le festival de tomate no exsception. From traditionally baked breads to confitures, to jus de tomates, freshly squeezed, to small tomato appetizers, a variety of fleur de sels, to contemporary creations from l’ecole de la cuisine and last but not least in the eyes of la population Francaise – lunch at set tables under la grande tente marquise – booking essential!

…la dégustation…

Even when experiencing this year after year, it is always fun. Maybe because it is tradition. Maybe because of the ambiance. Maybe because everybody does it. Maybe because we meet friends there. Maybe because the days are so beautiful. Maybe because…well, maybe just because.

… à l’année prochaine!…

Back from Hawai’i, I’m inspired to do some “island painting” and eat more seafood, especially fish. I’m alittle disappointed in the availability of fish and seafood there as well as exotic fruits. I expected a wealth of seafood and a whole range of interesting and different fish meals. We could find loads of pasta meals and New York steaks and hamburgers and chips, even French resturants, with Mahi Mahi quite frequently, but for the rest, exciting fish meals were scarce. We also had to drive quite deep into Kona island to find guavas , which we picked from a tree and they were absolutely delicious! But maybe the season wasn’t producing what I was looking for. At least it got me back into the “fish and fruit” zone again and the first thing I did when arriving back home – apart from loading a first bundle of washing – was to take off to the fish market and buy fish for our dinner! For now, a little appetizer – ocean inspired, to get going…

…baguette slices with seaweed salsa…

With a glass of cold, dry white wine, it is a good and easy little appetizer to tantalize the tastebuds while waiting for your fish to appear on the table. You can also be sure of many health benefits in seaweeds. In french we call it salade de mer, which literally means sea salad, composed of different sea weeds, found at health and Asian stores. It is healthy cocktail of vitamins and proteins and minerals.

The quantities are relative. Start with a little and add more as you proceed. Here is what I did:

2 TBSP of salade de la mer(a mixture of dried seaweeds)
1 heaped teaspoon of chopped , rinsed capers
a pinch of fennel fleur de sel
TBSP of rice vinegar
TBSP of mirrin
TBSP olive oil
Toasted slices of seeded baguette

Mix all the ingredients together and leave for about 10 minutes for the seaweed to absorb the oils and vinegars. Taste again and adjust seasoning. Serve in a little bowl along with toasted baguette slices.

* Suggestions:

The seaweed can be replaced by finely shredded white meat fish, or fish can be added along with the seaweed.
A drop or two of white balsamic vinegar can be added with lime/lemon juice and shallot wine vinegar, instead of the rice vinegar and mirrin, for a different interpretation.
The salsa can be eaten with fish, like tuna or a cod or any other “gentle flavoured” white fish”.
A cold dry white wine, like a chenin blanc is a good companion.
Don’t leave the seaweed salsa standing for too long, since it becomes “rubbery” after a while.
The seaweed mixture can be found at health stores or at Asian stores.

…ingredients…