Salmon, potato and mussel salad..and a contribution to pie-ography

Nothing makes a better salad than leftovers.During spring, when all attention is focused on the garden and restoration work on the house, all sorts of salads with leftover meats and fish and vegetables make life so much easier. It is also a time when I stock my pantry heavier than usual with some interesting condiments to add zest to the salads without spending hours in the kitchen in the evenings. It is typically additions like sundried tomatoes, ready made pestos and tapenades, marinated mussels and oysters, canned sardines and anchovies, mackerels, beans and split peas.

salmon salad 3 2873x2471

For this easy peezy, light and delicious salad, I used the left over salmon and steamed potatoes from the previous evening’s dinner and turned it into a salad with all sorts of other goodies coming from the pantry and the fridge. I served it with toasted pita bread and  a cream and dill sauce. What can I say…“cetait un régal tout simple”!

Salmon, potato and mussel salad.

  1. Heat some leftover salmon(flaked) and potatoes(cut into chunks). Add some chopped spring onions and a handful of currants.
  2. Arrange a mix of fresh salad leaves and herbs on a large platter.
  3. Sprinkle with nuts and marinated mussels and sliced marinated tomatoes and artichoke hearts.
  4. Make a cream sauce of a finely chopped small shallot, handful of chopped dill, a cup of cream or créme fraîche and a TBS of mayonnaise. Season with salt and pepper and a squirt of lemon juice.
  5. Top with the warm(not hot) salmon mix. Sprinkle with chopped dill.
  6. Serve immediately with pita breads or a country bread and some extra sauce on the side.

Une pincée de sel:

  • Use a good mixture of herb salad leaves.
  • Use mushrooms instead of the fish, if you don’t like fish.
  • When using chicken, replace the dill int eh sauce with basil pesto or freshly sliced basil.

A contribution to Pie•ography..

Last year I’ve been asked by the creative Jo Packham, creator of Where women cook, to contribute, along with 38 other women, a recipe to her book, Pie•ography. The project was to create a pie which best described each author and write a short biography along with it. I found it quite a challenge, because talking about myself isn’t something I am comfortable with. Nothing wrong with revealing a little bite here and a little pinch there, but sitting down and directly saying: “..and so, his is who I am…”  – THAT is tough. BUT…I finally got something on paper and created my pie..so I can tap myslef on the shoulder and say ;..“not too bad, Ronelle, not too bad at all..!”

For fun, I listed 30 tongue in cheek- things you don’t know about me. Read at the bottom if you’re interested.

pieography

Thank you to Jo for inviting me to join in..it is a great book and I am honoured to be in the company of highly talented and educated and ambitious women in this book, of whom Jo is of course one. Her creativity is never ending. for me it was a fun and exciting  project to be part of!

pieography0002

pieography0003

pieography0004

pieography0005

30 things you don’t know about me:

  1. My worst characteristic is impatience.
  2. My best one is enthusiasm.
  3. I can lift my one eyebrow and drop the other at the same time.
  4. My ankles are rather thick
  5. My feet are quite cute.
  6. I used to trust people easily.
  7. I now put my trust rather in animals.
  8. I am impulsive and it gets me into trouble.
  9. I don’t fit into my wedding dress any more, but it doesn’t bother me.
  10. I  don’t fit into my bathing suit and that bothers me.
  11. I still want to do parachute jumping, but I hate flying.
  12. I don’t like sharing the licking bowl when baking.
  13. I hate washing dishes. I also hate stacking the dishwasher. I see no light.
  14. My mom used to say my bladder is situated just under my eyes. It takes very little to make me cry.
  15. I laugh easily and loudly.
  16. I have perfected the puppy eye flutter. Mon chéri is completely defenseless against it.
  17. I hate conflict of any kind.
  18. I don’t believe the truth has to be told at any cost. Sometimes the truth serves no purpose..
  19. I have a great sense of humour. It is my life line.
  20. I love to learn, but I hate to be taught.
  21. I don’t mind making a fool of myself, but I don’t like to be made a fool of by others.
  22. It only takes one glass of wine to have me make a fool of myself.
  23. I  don’t answer a telephone.
  24. I am a coffee snob.
  25. I have two experiences in my past which I can’t forgive and forget. They still influence my self image to this day.
  26. I am a nomad, I have to move on every few years.
  27. Autumn makes me  sad.
  28. When I am upset I get into bed and cover my head.
  29. I am a Leo.
  30. The sun is my oxygen.

You can find the recipe and how I worked my way to it here.

Pi•ography  can be ordered from Amazon.com.

If you want more information, don’t hesitate to contact me(details in my sidebar)

So, until next time…

Amusez vous bien et soyez sage sage!

(Have fun and stay out of trouble!)

Ronelle

Goat’s cheese and caramelized apple salad.. and ochre abundance.

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..

à la prochaine!

Ronelle

Les oeufs Mimosa(deviled eggs) for an Easter brunch.

Easter weekend is around our tables.. Families are preparing for visitors, or are preparing to hit the road to family.. We’re doing neither, but we prepare for an Easter brunch le Lundi de Pacques, just the two of us, mon chéri et moi. I have sent a sweet message Upstairs asking for a sunny day, so we can enjoy our lunch outside . But if I don’t get my wish, we will still have our brunch, albeit in the barn. Just as perfect.

Instead of showing Easter chocolate and with our two little hens being so prolific in their egg producing, I decided to do some deviled eggs, or as we call them here in France, Les oeufs Mimosa, reminding of the mimosa flowers which are of the first signs of spring here and it happens all around Easter. I had to do a search about why it is called deviled eggs…

According to Wikipedia it originated in ancient Rome…go figure. Apparently “deviled” referred to the spicy nature of the food.  The deviled egg gourmet has a description of the origin of the term deviled which you can read for some more info. I prefer to call them eggs Mimosa, like we do here in France. We push the hard boiled egg yolk through a fine sieve, having it look like the Mimosa flowers of early spring, which we sprinkle over the filled egg halves, so it looks like we have sprinkled some Mimosa petals over our egg halves. It is a little bit of old French cooking  but still sort of romantic, don’t you think? I revisited the “egg halve” -presentation, serving it with a salad of green vegetable brunoise.

So, without any further ado, I present some Easter Oeufs Mimosa revisités to you!

Suggestions:

  • If you have a rectangle inox shape, it works easy to shape it in the rectangle, I don’t have rectangle ones, but I do plan on getting, they work fantastic!
  • The Mimosa eggs can also be served in “petites verrines“, small glasses. Start off with toasted croutons at the bottom, follow with egg white, then the egg yolk cream en finish by decorating with the “mimosa”( the fine grated egg yolk).
  • OR make an egg sandwich , adding some of the salad to the filling too.
  • OR serve the egg whites and egg yolk cream and salad in small bowls, with toasted bread rounds separately for an aperitif i summer outside by the pool and each one serves himself/herself a small piece of toast with a scoop of whatever he/she feels like  topping up with.

Serves 4 people for starter

..large geese eggs, ordinary chicken eggs and small eggs from my little bantam hens…

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

A spring brunch and geese and chicken chronicles.

I’d like you to meet our two new feathered children…Sidonie et Aglaé. They are named after a 70’s French television show, called Sidonie et Aglaé.

They showed up last Sunday and after a week of discovering the farm, they already have their favorite spots and they continue roaming about, following me or the chickens or the cats. They love company and I , of course, love their company too!!

Sidonie et Aglaé

Since I am still in the process of constructing our little lake for the geese and the ducks and the peacocks and….and…, they have to make do with two large bowls for some swimming. Do they complain? On the contrary, looking at the photos below, they are having a ball! Wouldn’t life be wonderful if we all could be happy with so little…?

Camembert, Mimolette et Ciboulette are not disturbed by the newcomers. They do their thing tranquilement, happy as always – the amount of tiny eggs I have at the end of a week, is proof enough! I used their eggs to make some oeufs Mimosas for Easter, to be seen at Myfrenchkitchen, Les oeufs Mimosa, for an Easter brunch.

…Camembert..

…Ciboulette…

…Mimolette…

..and a very simple spring brunch last week with two good friends..

I am showing off my very simple but very wonderful day here…far too many photos of the same thing! But, it was such a glorious midday in early spring and we lingered lazily  under the still-leafless walnut and tilleul trees. I can’t stop reveling in the colors of the spring sky and the sun and the greens of the fields, the color of the air…everything…spring gives me such a kick!

Today is Vendredi  saint, which means for the roman Catholics that it is the Friday of fasting just before Pacques, of spiritual day of rest, peace, restrain from eating and alcohol and just quiet reflection. Many places were closed today, depending on the prefecture of the region. the death of Christ on the cross is celebrated and even Christians are invited to join in this “chemin du croix“. Because we have many friends in the Catholic religion, we too will respect this tradition and we will spend a quiet evening, with salmon, some salad and water and reflection.

 I wish you a wonderful Easter weekend !

à bientôt

Ronelle

Lemon verbena ice cream..and those ugly clothes hangers.

I love Lemon verbena…it dries beautifully, it makes a refreshing infusion, it adds zest to a cabinet, a room…and makes an elegant  ice cream. And whichever season you’re in, an ice cream is always a good ending to a meal.

Suggestions:

  • Use lavender flowers or other dried herbs that you like instead of the lemon verbena.
  • If you want a lighter ice cream, use only milk instead of the cream. \For an even creamier version, substitute 1 cup of cream for one cup of crème fraiche.
  • If you’re afraid of curdling the cream when heating, heat up only the milk and add the cream later.

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

One thing I am finicky about in my home, is clothes hangers.  I normally use wooden hangers, which are quite expensive for all our clothes.  And I don’t really like thickly covered hangers. And I don’t like plastic hangers. And here at Coin Perdu, while we are still living in the barn, wooden hangers feel too extravagant. Since Hartman’s shirts are being ironed professionally, I have loads of wire clothes hangers, which I return, but there are always a few lying around. and while we were around the barbeque fire one evening, an idea was born to cover these wire hangers with some strips of torn fabric.  I’m highly excited about my clothes hangers and have decided that they will just move into my clothes closet once our house is finished! not to mention my excitement about recycling, saving on money and being a wise consumer!

I used:

  • Wire coat hangers.
  • Old pieces of cotton fabric, cut/torn into strips of  roughly 4 cm wide and about 150 cm long, although the length is not such an issue, since one can just start off with a new strip if you run out of fabric on a hanger. I used off cuts of toile de jouy fabric in shades of beiges and whites. I used cotton which is easy to use and to manipulate around the hanger. the thicker your fabric the more difficult it becomes. If you want a thicker covering, make your strips a bit wider, or wind closer together.
  • I also tore my pieces of fabric so the edges are quite rough, giving nice texture to the hangers. I like the frayed edges and pieces of thread escaping wildly here and there. (See photo above)

Start at the top of the hook of the hanger and let a longish piece of your strip hang down to the middle(where you will tie the two strips together at the end.)

  • With your long strip, start winding down the hook to the middle, making sure you capture well around the sharp point of the handle.
  • If you run out of fabric halfway through a hanger, simply finish off tightly and start with a new strip of the same fabric, working forward and then a bit backward(like backstitching) and then continue. Both the end of the old strip and start of the new strip are now “buried” under the new strip.
  • Make sure to make your windings tight. (See image above)
  • When you have gone right around the hanger, you will end back at the middle, where your short piece of fabric strip is hanging.
  • Tie the two strips together into a tight knot and let the strips hang down like a ribbon/bow.
  • You can finish off the two strips by simply leaving them tied in a knot (like I did), OR work some ribbons or buttons or and other decoration of your choice.

…et voilà..a facelift for some ugly ole wire hangers!…