Montlouis sur Loire – Page 32

Topinambours counts under “the old vegetables/foods” which have been making a come back the last few years. Previously I made a Velouté de topinambour which is great. This time it is is cut into chunks, sprinkled with powdered espelette pepper and baked in the oven on a bed of fresh thyme.

Suggestions:

Sauté some apple chunks in butter, add a bit of cassonade(brown sugar) and fry until nicely caramelized. Mix gently with the baked topinambours and serve warm.
The piment d’espelette can be replaced by any other chili of your choice, either dry and in powder form, or finly chopped.
Cook the topinambours in water on the stovetop until almost tender and then add to an oven pan with the seasonings to caramelize. It shortens the baking time.
Serve the topinambours on a bed of salad greens or as an accompaniment to any meat.
By adding créme frâiche after baked in the oven, you can serve it with a pasta or add it to a saffron risotto.
Be sure to have it nicely tender or else it has a “burning” taste, much like raw potato.
It is a healthy alternative to potatoes, seeing that it has a lower glycemic index than potatoes.
Enjoy!

…topinambours…

Piment d’espelette is a variety of pepper, with a light “bite” that is produced in the Basque region of France. Because of its fragrant flavour and taste, it is frequently used instead of pepper. We also find a beautiful fleur de sel d’espelette, which is powdered espelette mixed with a good quality fleur de sel, which is what I used on my baked topinambours)

…piment d’espelette…

For Liandri’s birthday in beginning of Octobre, we had dinner le chateau de Beaulieu here in Tours. A nice quaint hotel with a menu gastronomique; we could choose between foie gras, turbot, pigeon, filet de boeuf, magret de canard, carré d’agneau… A small dinng room, a local wine list as well as some distant cousins, nice dessert, coffee and olde worlde ambiance. A charming place to stay and dine when you visit our area.

…chateau de beaulieu…

…Olde world memories for olde world foods…

Except for a scoop of ice cream from the fridge, I don’t think there is a quicker, easier and more delicious dessert than a crumble.

I grew up with crumble in my mother’s house. Usually an apple crumble, made in her usual pyrex glass baking dish and she served it with fresh cream scooped from the full cream milk my father brought home from the farm every other day.

Crumbles have changed a little face today, being now made with all kinds of fruit, topped with all kinds of different toppings, either sweet or salty, served from a big dish or as individually petite servings. It is popular with old and young and equally at home at the family table or finishing off an elegant meal.

…frozen berries whole year long…

I especially favour red berris for a crumble. I love the colour and I love the sweet/tartiness of the berries and now that we can have berries available the whole year in frozen form, I could’nt be happier. I don’t feel guilty for eating berries frozen out of season, for the simple reason that they are so healthy and low in sugars, and they add some welcome colour towards the end of winter when the root vegetables and bleak winter foods start getting a bit difficult to swallow down.

…slowly and deliberately…

Suggestions:

With a bag or two of frozen red berries in the freezer you have dessert at the tip of your spoon whole year. *Add beaten egg whites and some whipped cream and refrigerate for a feather light mousse. *Defrost in the firdge and add to a salad. *Mix to a puree and add to a vinaigrette. *Make a coulis for ice cream or a chutney for foie gras or roasted duck. *Bake a muffin on a sunday morning. *Simply saute with a bit of honey in a pan and spoon over french toast. *Make a sorbet to lift a heavy winter casserole. *Spoon over joghurt for an evening snack. *Simply defrost to room temperature and nibble on a handful. Any more ideas?

…old wishes…

When I was born all those years ago, a neighbour further down our street came over to see the newborn baby, me. She congratulated my parents and gave my mother this little cup and saucer with the wish that when I turn 21 one day, I should drink from this cup, and with it all the good wishes and happiness she wishes for me in life. So. I turned 21 and I did drink tea from this cup and I am a happy person! I own this little cup today and it got damaged with all our moving around, but I carefully glued it all together and low and behold, it still holds a cup of tea without leaking…. and even in that I find solace. Our lives aren’t perfect either, but we can be happy and content, by opening up to it. Not that I dedicate my happiness to the drinking from the cup, but symbolically it means to me that every good wish we receive will eventually help fill our cup. Given of course that the wishes are really meant and not only empty words!

I love this little cup and saucer and have started carrying on the tradition. This specific cup and saucer is promised to a little six year old girl named Karla, who will one day have her tea poured into this imperfect, but beautiful and unleaking cup. I have in the meantime started collecting my own special little anitique cups and saucers to pass onto my grandchildren one day and other new born babies who come into my life. My wish will also be that their cup be filled with happiness.

…ongoing tradition…

LASTLY: An update on the spices of Zlamushka:

My husband drew a name from all the comments recieved on the two pervious posts and Monique at latabledenana, is the lucky winner and her parcel as well as Zlamushka’s will soon be on its way.
The list of the secret ingredients can be seen in an update on Zlamushka’s spices.

Similar posts you might be interested in :