Autumn – Page 3 – Myfrenchkitchen

The regulars here on Myfrenchkitchen will by now know how much I love an apéro(apéritif), or amuse bouche, or the spanish tapas.. On weekends it is standard practice in our home to have a glass of wine before dinner with an apéro. I hope one day in heaven there will be some apéros awaiting me on weekends- that and good coffee-or else I will take my business elsewhere…

As all the regulars will alos know, is that everything on Myfrenchkitchen is simple, as these salmon amuses bouches clearly show. The only requisite is “l’envie”, the desire to make it and enjoy it.

La Recette:

Cut 140 g smoked salmon into thin strips, about 2cm wide. If possible, use wild salmon, which is much stronger in flavour. If you have your own gravlax that you made, all the better. Wash and cut green 1 large Granny Smith apple(unpeeled) into matchtsticks. Drizzle liberally with freshly squeezed lemon juice.
Wash a few branches of fresh dill.
Roll about 5 matchsticks of apple and a tiny branch of dill in a strip of salmon.
Arrange on a platter, sprinkle with freshly milled pepper and decorate with lemon slices, dill flowers and serve with cold white wine, rosé, sparkling wine or champagne.
One large Granny Smith apple and 140g smoked salmon (4 slices) make about 14 amuse bouche.Provide for 3 – 4 helpings per person if it is the only apéritif served.

Serves 3-4 people.

Pincée de fleur de sel:

Use fresh fennel or fresh chertvil instead of dill.
Add a dollop of sour cream or crème fraìche when rolling the salmon.
Serve with a bowl of mayonniase or crème fraîche as an accompanying dip.
Use other fruits in season and use smoked ham instead of salmon.

Since we are in the greens today…the hydrangeas are beautiful at the moment with nuances of green and salmon. Two Granny smith apples complete the picture in the barn.

..Green is one of the colours I love for setting tables outside. And blue. And red. And of course white. And ochre. Well, for that matter, all colours! I have a few things here at Coin Perdu which we often use for dining on the terrace in summer: rustic green rimmed glasses, old bottles, green fun plates, green banana lreaf bowls, green pottery bowls..

..Some small wild apples live in harmony with berries and egglantine rosehips..

..the birds don’t shy away from digging into the small wild apples..

..and neither do the horses..

..when going through my artwork in search of painted apples, I realized I have almost nothing. I had to rectify that immediately with a sketch. Green is a difficult colour. So many shades of it in nature. The challenge lies in creating your own green from yellows and blues with touches of reds and purples. That way you get much richer and interesting greens than the greens directly from the tube.

..à bientôt!.

Ronelle

Once again, I had to scratch my head to think of a recipe that would accompany the stunning ochre colours of fall. Of course not only in colour, but also in taste, spirit, ambiance..Of course..cheese. I can’t believe I haven’t shared this simple salad yet. It can be manipulated and changed according to the seasons and is always a winner with its warm toast, cheese and apple and fresh green salad.

Une pincée de fleur de sel:

Place the apple rounds and goat’s cheese on toasted bread before putting under the grill.
Take care to slice your apples, bread for toast and cheese more or less the same size.
Use slices of Camembert instead of goat’s cheese.
Use pears or quince instead of apples.
Use brown sugar to caramelize the pears or quince instead of honey and serve with a helping of quince jam/jelly.
Play around and make your own combinations to serve a melted cheese and apple/pear/quince salad.

..stillife nicked by a chicken..

..stillife with Royal Gala apples..

..walnut oil, walnut vinegar, raspberry vinegar, truffle vinegar..

Our fall colors have only now really reached their peak and the ochres are in abundance. I don’t have much to say, except that nature is at the moment an explosion of magnificence..