Un noël à la campagne 2: Two-salmon and avocado terrine.

We are at the amuse bouche of our Noël à la campagne menu…a two salmon and avocado terrine with a cream herb sauce. When hosting a dinner for guests or on special occasions like our Christmas dinner, I like to have an amuse bouche, a  little surprise awaiting at the table when my guests seat themselves. We usually enjoy our aperitif somewhere else..outside or in another room, or even around the kitchen table. Then we move to the dining room for the rest of the dinner. It looks very welcoming when guests enter the dining room with candles burning at the table and an amuse bouche  waiting on each plate.. When we are all seated and I leave the table to quickly get my entrée(starter) ready, the guests can enjoy the amuse bouche at their leasure and by the time they are finished, I am ready and there with my starter, without them noticing my absence, since the amuse bouche kept them quite busy! To present such an amuse bouche ready at the table, you will have to keep to something that can be prepared beforehand and can stand a few minutes without melting, drying out, falling over etc.

Two salmon and avocado terrine

two salmon terrine recette

Une pincée de fleur de sel:

  • Keep the amuse bouche small and decorated attractively.
  • This salmon terrine can also be served as a starter or as a summer lunch with a salad on the side.
  • Replace half of the poached salmon with shrimp meat.
  • Add some crushed red pepper berries for a different taste.

salmon terrine 2

Brocante à Bordeaux:

Bordeaux has 2 huge brocantes on the place Quinconce every year…end of autumn and beginning of spring. I missed the spring brocante, but one doesn’t make the same mistake twice! On Saterday morning very early we jumped into our four wheels and took the road to Bordeaux, about two hours drive from us. We arrived in the cold, in the mist, just as les exposants were opening up their stalls. It was still quiet and calm and after our coffee and croissant(of course!!), I shifted my bag properly over my blades, pulled back my shoulders, rubbed my hands together, took a deep breath and advanced with  that first step into this other world where I lose touch with reality and modern life and lose myself completely in the beauty of dust and rust..

Le coq de la France greets the visitor at Place Quinconce. I have a coq like that here at Coin Perdu..he thinks the whole of France belongs to him..attitude, attitude..!

bordeaux 9

Greeted by mist, but not at all disturbed by it!

bordeaux brocante - coillage 1

Wouldn’t I love to have these drawers for my atelier! I hinted and hinted with puppy eyes lifted to mon chéri, but it is true what they say..no one as deaf as those who don’t want to hear… ah well…

bordeaux 5

Old postcards make my knees jello too, especially the ones with old towns and streets  life from years back: I imagine seeing myself roaming about, or maybe cycling about…everybody cycled those days..

bordeaux 7

And of course, chairs – we do need to sit, don’t we. Sitting on chair that tell a story…isn’t that special? I think I might come back for these chairs in spring…will mon chéri fall for these I wonder..?

bordeaux 11

And a cutie..no, don’t ask me what outomobile this is. I knew, but  forgot again..and mon chéri is in Paris, I can’t ask him…

bordeaux 10

It just keeps going on…and on…and on…, with something for everyone and every budget..

brodeaux 4

I also found mon bonheur…..a real trouvaille(bargain)! Mon chéri was happy too…I came home with only 11 small books and I have already finished reading  one!

livres anciens

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  • So, while the amuse bouche was enjoyed, the entrée has been siummering away..yes… topinambours and chestnut velouté with wild musqhroom croutôns.
  • Another holiday French movie: l’orange de Noël

Alors mes amis…

à demain

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.

caramel squares_ collage

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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