Carpaccio de courgette..and summer evenings.

Our potager is bursting with courgettes and we can’t keep up with eating them. With vegetables one doesn’t have to do much in summer, the vegetables are good just on their own. Which is why any  salad or carpaccio is a good idea.

Carpaccio de courgettes 12-08-2013 15-57-026

Recette:

  1. Cut 4 small to medium courgettes into thin slices. Layer onto a plate and drizzle with lemon juice and olive oil and leave aside for 30 minutes to marinate.
  2. To serve: Divide the slices among 4 plates by spreading them evenly on each plate. Drizzle with some more olive oil and lemon juice, a teaspoon of sundried tomato paste, and a drizzle of balsamic syrup. Season with fleur de sel and freshly milled black pepper.  Add some olives of your choice, shavings of Parmesan cheese and finish off with rocket/arugula  leaves.

Pincée de fleur de sel:

  • Use green pesto instead of the tomato paste.
  • Add dry roasted pine nuts.
  • Use small black Greek olives.
  • Add chopped sundried tomatoes or semi-oven roasted tomatoes.
  • Use crumbled goats cheese instead of Parmesan cheese.

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Summer evenings at Coin Perdu

Our evenings are spent around the fire..we start off with a glass of icy cold rosé while the fire is lit and we munch on a little apéritif, a must to keep my legs from going jello from the wine. It is something quick and easy..fresh cherry tomatoes from the garden, baguette slices with some sliced sauccisson of the region, or melted Camembert over the fire with baguette slices, or fresh radishes with salt(a big favorite!).

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In the meantime, while the fire is coming on,  mon chéri still fiddles with some activities around the garden, like mowing the lawn, feeding apples to the horses who are allowed late afternoons to graze on the lawns, cleaning the fountain orother small tasks around the house.

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I am mostly sunken  deep into an Adirondeck by the fire in the shade of the tilleul tree. My feet are up and I have a book in my hand. It is my favorite time of the day and I savor every minute. War will break loose if someone expects me to do anything else than reading my book, sipping my rosé and enjoying the early evening ambiance. At that hour am in my zone and refuse to be disturbed.

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After dinner, we linger as late as we can around the fire. As the coals burn away and the horizon turns dark, we start moving away from the fire, lazy and slowly. It is time to call it a day.

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**And some summer music for these summer evenings…

Girls in their summer clothes – Bruce Springsteen

Enjoy!!

..à bientôt..

Ronelle

Roasted red pepper tart..and lavenders of Provence I..

Red peppers are synonym with the Mediterranean and it is one of my favorite vegetables, raw or otherwise. We grow them in our potager(vegetable garden) rows of them..and they find their way to our table in every way possible. Une petite tarte, using ready made puff pastry or home made if you are so handy or ordered from your boulanger, which is how I prefer to  do it, is one way of serving these delicious vegetables.

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La recette:

  1. Wash  4 red peppers.
  2. Remove the seeds and cut them into thin strips. Place in an ovenproof dish and drizzle liberally with olive oil. Season with salt and milled black pepper. Add three twigs of fresh rosemary and two lemon wedges.
  3. Roast in a preheated oven for about 30 minutes.
  4. Remove from the oven and leave to cool.
  5. Roll out 4 rectangles of puff pastry to about 1mm thick and 8x16cm long. Roll the sides to the inside to form a little rolled side. Prick the inside with a fork, cover with some baking paper and weigh down with baking beans. Bake in a preheated oven at 200° C for 10 minutes, remove the beans and bake for another 5 minutes.
  6. Arrange the roasted peppers on the prepared pastry shells. Add some cubed or crumbed feta cheese and dry roasted pine nuts. Sprinkle with red pepper corns and drizzle the pan juices from the roasted red peppers over the filling. Add some rosemary twigs and place under the grill for about 7 -10 minutes.
  7. Remove from the oven and serve warm with a dollop of créme fraîche and a  large green salad.

Serves 4 people

Pincée de fleur de sel:

  • Use courgettes instead of red peppers, or a mixture of both.
  • Add some halved spring onions to the red peppers before roasting.
  • Use goats cheese instead of feta cheese.
  • Serve with homemade balsamic sorbet.
  • Spoon some pesto on the base of the pastry shell before adding the red peppers.
  • Turn into a dessert by spooning some sweetened mascarpone cheese on the bottom of the pastry shell, cover with red peppers and drizzle with honey and chopped mint.

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..the lavenders of Provence..

Mon chéri treated me to a couple of days in Provence. I don’t have to say anything, except that it was pure joy. It was so short, but my senses were alive to its maximum every minute.

Apart from the wonderful Provencal sun, the delicious meals on sunny terraces, the Provencal rosé wines, I did indeed manage to complete 7 sketches, while mon chéri patiently waited and used the time to play chess. Since our time was so short, I didn’t want to spend too much time on sketching though, so all I wanted was to capture a bit of the ambiance of our short stay. I think I  achieved that and I  am so chuffed. So chuffed indeed. If you’d like to see the sketches, you can pop over to Africantapestry.

I love lavender. Just simply love it. Not in foods. Not in soaps. Not in perfumes. not in my closets. But in pots and in the fields and gardens. That is the only place I can appreciate its fragrance, which is too strong and overpowering anywhere else. But the joy of lavender and its fragrance in a field or in a garden…nothing else comes close.

If only I could pass along the fragrance with these images…but it is all up to you and your imagination. Stretch out your hand and touch the blooms, hear the bees, see the butterflies, sniff the air, feel the sun and dwell in the heady fragrance…

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The soil varies between the different fields, but they all have three things in common…altitude, sun and poor soil.

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A lavender field snaking over the hill into a row of Provence cypress.

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At the abbaye de Senanque, the lavenders aren’t fully open yet, it being a different variety. But I love the faded blue which harmonizes with the gentle quietude of the abbaye and the greys of its old stone building.Provence 2013 28-06-2013 14-22-24 4928x3264

Some homes with their “designer entrances”.Provence 2013 29-06-2013 10-27-12 4928x3264

A beautiful salmon coloured mas with its field of lavender and adjacent vineyard.Provence 2013 29-06-2013 10-50-08 4928x3264

Small fields, larger, tiny, among wheat, beside the roads…everywhere.

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Where there is lavender, there you’ll find bees and butterflies!

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Green vines, purple lavenders and red soil…the colours of Provence.

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One of my favorite photos with a scene of all my favorite things..nature with its rocky area, the olive grove, the lavender, the hills, the colors, the smells..

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A quilt of color in the valley just below Bonnieux; lavender fields, wheat fields and vineyards.

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*Keep an ear to the ground for the next post on Provence..until then..

à bientôt!

Ronelle

Un noël à la campagne 1: Marinated herring and litchi cups, and foie gras with mango toasts.

It is a crazy time, the end of the year. Whether winter or summer, it is Christmas, gifts, parties, holidays, celebrations…and food. thank goodness it only happens once a year. I have decided to propose a menu over the following 5 days. A series of posts covering “Un Noël à la campagne“. (And non, it is NOT our Christmas menu.) I’ve chosen light food, a little bit more creamy, warm, cold, great French cheese and a showstopper dessert. But don’t fret. Most of the dishes can be made ahead of time and others without fuss or long processes. I hope it inspires you to play around with ideas of your own. The secret to a Christmas dinner is always… keep it simple and small and DON’T WASTE!

menu-un noël à la campagne
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..Apéritif :
..marinated herring and litchi cups and foie gras and mango bites..
litchi cups and foie gras bites
..recette..
apéritif recette
Pincée de fleur de sel:
  • Use any other fish you prefer, even tartare de poisson(raw fish).
  • Cut the litchis on the opposite sides of the stem to make for pretty “lids”.
  • Use small kiwis instead of litchis and crab meat instead of fish.
  • Eat with small demitasse spoons.
  • Keep in fridge until served.
  • Use ham or other preferred cold meat instead of foie gras.
  • When using cold beef, add some mustard between the layers.
  • Use other firm slices of fruit in season instead of mango.
  • Work on five helpings of each per person to leave room for the rest of the dinner to follow.
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Noël window displays in Paris:
On a cold evening last week in Paris, I grabbed mon chéri and my camera at 23:00 to go snap some images of Lafayette and Printemps, famous for their Noël window displays. Here are somze images and just for that child in you, click on the following images to see the displays in action.. These displays always make me giggle with pleasure!
..vitrine Luis Vuiton..
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..ball..Dior- Printemps..
lights 2
..Dior – Printemps..
lights 4
..my favorite vitrine!..ice skating – Printemps..it reminds me of myself..on the ice, wrong way up and wondering how to camouflage my embarrassment in the most elegant way!
lights 7
..at the ball – Printemps..
lights 16
..la Fayette house..
lights 3
..table exhibits;.
lights 12
..Lafayette house vitrine
lights 9
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  • The menu will continue tomorrow with the amuse bouche: Two salmon and avocado terrine.
  • A nice French film for December – Tous les matins du monde with Gèrard Dépardieu ane Anne Brochet. It won the Louis Delluc prize for best film and the César for best music in 1992.
  • Some links of the window displays:

à demain

Ronelle

Quick fleur de sel grissinis..and Past Decembers, chronicles 2: tables.

I like to nibble on a grissini with a glass of wine. It prevents the wine making me do stupid things.. Or dunk it in a cup of tomato soup, a gazpacho.. But frankly, the store bought grissini are awful. No matter how expensive or grand they are. They taste like compacted paper. Maybe you agree. Then you might enjoy this recipe which is so easy and so quick and so delicious and has absolutely nothing to do with compacted paper!

The recipe is so easy, I can do it in only two sentences…

  1. Unroll a sheet of puff pastry and cut into strips of about 15mm and divide each strip into two short strips. Brush the flat strips with one beaten egg.
  2. Take each strip at the ends and twist while you stretch a little at the same time . Place on a baking sheet, brush with olive oil and sprinkle with fleur de sel, freshly ground pepper and crushed red pepper berries.
  3. Place under grill for 8 minutes until golden, remove from the oven, turn them over, return and grill for another 8 minutes until golden.
  4. Remove and leave to cool.
  5. Can be stored in an airtight container for a week.

Pincée de fleur de sel:

  • Sprinkle some grated Parmesan cheese on the flat strips, before twisting them. In which case you have to check your addition of salt, because the Parmesan is already very salty.
  • Use other interesting salts..vanilla salt, sea salt, saffron salt(see photo of ingredients), maldon salt…
  • Use some seeds of your choice. I’m not too fond of seeds like poppy seeds, which has no taste whatsoever and only embarrassingly sticks in between your teeth..
  • Take care not to over bake your strips so they too indeed become compacted paper.
  • Serve with a glass of wine or champagne or soup,  in summer with a cold gazpacho.
  • Sprinkle with sugar for something to serve with dessert or a champagne in summer.
  • Bake only with brushed olive oil and when out of the oven, still warm, sprinkle liberally with icing sugar.
  • Brush with melted butter for more flavor instead of olive oil.

..ingredients..

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As is the case all over the globe, December is family time. A time to snuggle in front of fires or laze on beaches and close to Christmas, we get together with families to open tins of cookies and traditional foods and drinks. Of course. It is Christmas. A time to remember. A time to forgive and forget. A time for peace..there is a song that says it all…

Its a time for giving, a time for getting,
A time for forgiving and for forgetting.
Christmas is love, Christmas is peace,
A time for hating and fighting to cease..”

Mistletoe and wine -Cliff Richard

Getting together with families, whether only one or ten, we do it around tables and food than matter to us. After all, food is more than just nourishment for our bodies. It also feeds our senses.  Our  sensitive souls. Yes, a soul is a sensitive thing, we fight and cry and love with our souls.When we sit around a table and taste our apple pie, we remember our parents, our childhood, our children. Sometimes we laugh. Sometimes we cry. It is all good. We are feeding our souls.

Like the Chronicles 1 I have decided to also show our family tables, because it has now changed too…our Christmas table for the last 7 years at home  has seated only  our small family of 4. We have now grown to a wonderful 6 around the table! An exciting new chapter!

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I’ll leave you in peace to browse if you like or skip top the bottom if you don’t.

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  • More photos of Decembers past can be seen in my gallery on the sidebar..Joyeux Noël.
  • Music to add to your December playlist..Une Nuit à Versailles – Vanessa Paradis. I am quite the fan. Sure, there are some songs I skip, but mostly I enjoy them all. this is her  4th live album..hope you enjoy. Here is one of the songs..Il Y A
  • Tomorrow I will see you with the last walk through memory lane… Easy caramel squares..and Chronicles III, backstage.

à plus!

Ronelle