fresh herbs – Myfrenchkitchen

I absolutely adore pesto. But the storebought variety leaves me cold. So, once again I have to say that a homemade product is so much better then what you buy on a shelf in the supermarket. And speak of easy and quick. I make a big batch and keep it in the refrigerator for up to tow weeks. Just make sure you cover it with a layer of olive oil. It never lasts that long though. We use a lot of pesto ; with pasta, on sandwiches, on toasted pannis, with tomatoes and burrata, with salads, soups… just about eveywhere. This recipe makes about one cup of pesto.

Recipe

60 g fresh washed and dried basil leaves
60 g finely grated parmesan cheese
50 g pine nuts
1 large clove of garlic
olive oil to taste (about 100 ml)
5 ml lemon juice
Salt and pepper

Add the basil leaves, parmesan cheese, garlic and pine nuts to a blender and blend.
Add the olive oil and blend to a pulp, not smooth like a sauce.
Add the lemon juice and salt and pepper.
Transfer to a container and taste for seasoning.
Add a layer of olive oil, cover with a lid and store in the refrigerator.

Makes about 1 cup of pesto

Pinch of salt.

Store for up to two weeks in the refrigerator.
Add to ice cube tray and store in the freezer. Take as many ice cubes of pesto as you need and defrost. Can be stored for a month.
Use parsley or arugula instead of basil.
Omit the lemon juice, which might add decoloration to the pesto.
Use on sandwiches, in salads, with tomato and burrata or mozzarella, on pizzas, toasted paninis.

Autumn is the most melancholic time of year for me. It is also the most beautiful. Every time, when I drive off the road in my efforts to admire the colours, I think this year is the most beautiful I have seen. Then comes the next autumn and the same thoughts go through my mind. As well as driving off the road.

All over the villages in France, les fêtes d’automne are celebrating with enthusiasm ..well…autumn. With stalls of food and bric and bracs, dancing in the streets and musicians sounding with loud self confidence their sometimes false chords into the air. But who cares! Everybody is having fun.

One such a fete was la fête de chataigne at Beynat, close to home. An atmosphere of vivacity reigned..for me in any case. Everything was there; Trophies for the best chestnut harvest. Traditional artisans who made their sabots and combed their wool, embroidered their linens and wove their baskets the old fashioned way. By hand, of course.You could buy roasted chestnuts, apples by the crate, walnuts, nutcrackers(of which I bought one, simply because I am too lame to say no!) the meal of the day was home made boudin(blood sausage) with…frites. The French love their frites at markets. The usual crepe a la nutella was ever popular.

I have to admit that I love to go to all these markets, and fairs and fêtes and foires and brocantes. I love browsing and tasting, having coffee(but of course!) I love the atmosphere of exuberance and fun, touching stuff, turning it upside down. I love the smells of food finding its way to my nose. I love the excitement of finding a tiny something for a tiny price; a pot of home made confiture, a piece of sauccisson with walnuts(my favorite), or an old coffee cup or two…simply just for remembering a great morning.

So, did I buy a tiny something for a tiny price. Oh yes I did! Chestnuts. For this delicious accompaniment. I ‘m not a big fan of chestnuts, but this dish is divine. I can eat it by the spoonful. It only consists of chestnuts, walnuts and prunes. Some butter(salted) and some chicken stock, or if you prefer, vegetable stock, in which case, it is completely vegetarian. The most fascinating aspect of this dish is that it is autumn at its best. It smells and looks and tastes like forest. OK, you might need a little imagination and heaps of enthusiasm, but autumn is short. Enjoy it.

La recette:

A handful of cleaned, cooked chestnuts. (It is much easier to buy the vacuum packed cleaned and cooked ones, just ready for use. It is quite an ordeal to clean and cook them. I will show how in a next post for this one is already starting to resemble a marathon.)
A handful of prunes, seeds removed.
A handful of walnuts, removed from the shells with the help of your fancy nutcracker.
A big knob of butter
A drizzle of olive oil.
A TBSP honey.
Fresh thyme, milled black pepper and mixed spices.
About 1 full cup of chicken stock(or vegetable stock for vegetarians)

≅ Heat the olive oil and salted butter in a frying pan. Add the chestnuts, prunes, mixed spices, milled pepper and fresh thyme (stripped from the stems). Sauté for about 5 minutes. Add the walnuts, honey and the chicken stock to the mixture. Leave to gently simmer on low heat just until the juices turned to a thick sauce. Remove from the heat. Serve with roasted chicken, rabbit or venison.

≅ Serves 4 people as accompaniment.