food – Page 49 – Myfrenchkitchen

I’ve been back from Provence for some time, but very busy at my gallery(which I’ll talk about in a next post).

I’ve suddenly come down with a terrible gastro and I’ve been like a limp fish the last two days. but I need to get up an just move a little, so I thought it good to recall some moments from my painting trip.

I can’t face food at the moment, but I can show you the lovely desserts we had at Le vieux Four, in Crillon le Brave.

…apricot soup…

…French cheesecake with red berry coulis…

…red fruit sorbets…

More photos can be seen here in my gallery, Beauty of la France and Paintings can be found on Africantapestry…posts More paintings from Provence, Paintings from Provence and Two oil paintings and a gouache.

Our home away from home…the lovely home of artist, Julian Merrow Smith from Postcard from Provence.

…the view on Mont Ventoux from my room…

...early mornings in pj’s around painting, coffee and croissants…

…my afternoon painting in progress…

…Sarah’s early morning oil painting in progress…

…Robyn’s watercolor in progress…

…Katherine’s pencils…

..a gathering of Provenceaux in Bédoin…

…when the market is quiet…

…Pizza anyone?…

…The closest I got to lavender…

…au revoir et à bientôt!…

In the spirit of this perfect spring , enjoying fresh asparagus with a balsamic sauce, topped with a poached egg fresh from my chickens, is a sin easily forgiven. It is a popular spring dish and with a twist here and there, you can enjoy it several times and each time have something different on your plate. (see suggestions below)

Suggestions:

Stem or boil the asparagus instead of sauteing in oil if you want to cut down on fat. Make a vinaigrette of olive oil and lemon juice and balsamic and drizzle when served.
If the asparagus are too thick, cut in half.
Use wild asparagus.
Use thin green string beans instead.
Instead of a poached egg, a soft boiled egg can be used.
Chop a hard boiled egg finely, sprinkle on the asparagus and top off with a dollop of mayonnaise and fresh herbs, instead of the poached egg.
Instead of balsamic vinegar, make a reduction of white wine and a few saffron strands: Remove the asparagus from the pan, add about 150 ml white wine, 1 tsp of white balsamic to the pan along with a few strands of saffron, let simmer until syrupy and drizzle over the asparagus.
Use dry roasted almond flakes instead of pine nuts.

***********************************************************************************

…and a brocante at Collonges la rouge.

Elsewhere it may be cold and rainy, but here in Correze, France, it seems we have skipped spring and jumped straight into summer. Browsing the brocante in Collonge la rouge this past Easter weekend, couldn’t have been more perfect, The brocantes are starting off with full force and every weekend one can pick and choose between several. I prefer the small town, more informal ones with jovial, hearty conversations and laid back country side ambiance.

Collonges la Rouge counts as one of “The most beautiful villages of France” and is a charming little 800’s village with its rustic red stone. In a next post I’ll show and tell more about it.

We can never do it any other way..always start off with a coffee!