French Pierrot Gourmand bonbons et sucettes(lollipops)

Et voila…M Pierrot Gourmand, as promised!

We love our apéro (apéritif) before dinner. It can be many things and always quick and easy. Only with visitors do I try to do something more “travaillé” more elaborate. But most of the time it will be fresh tomatoes with some mozzarella, or a bowl of home marinated olives, or melted Camembert and baguette slices, or carrot sticks with vinaigrette dip, or brushcetta… These little tomato cocktails are very popular. Fresh from our tomato vines, they are dipped in caramel and in poppy seed and stuck into Pierrot and served with cold Provencal Rosé wine on the patio while Mon Chéri prepares his fire for our dinner… this is of course in summer where one can’t be anywhere else but outside!

Suggestions:

  • Dip the caramelized tips into any finish of your choice: dessicated coconut for a tropical touch; toasted seame seeds, finely chopped basil, or mixed fresh herbs; gremola; chopped dried tomatoes flakes, milled peppercorns, chopped nuts of your choice…
  • Don’t make the caramel too dark or else it will taste burnt.
  • Use wooden lollipop sticks for an authentic feel or use toothpicks and serve on wooden beard.
  • Serve with cold white or Rosé wines along with a bowl of torn and seasoned buffalo mozzarella pieces.

The birth of Pierrot Gourmand:

At the end of the XIXth century, the famous actor Debourreau created and played his own pantomime on the melody of  “Au clair de  la lune“. The personage Pierrot inspired Adolphe Willette, an artist to create a poetic Pierrot. He was referred to as “le Pierrot de Montmartre“. In 1892 Monsieur Everard of Everard and Herbert industries gave birth to a marquette of Pierrot sitting on the moon, offering bonbons to children.  And so Pierrot Gourmand was born.

The first lollipop was invented by Everard in 1924, made of barley sugar, fruit flavors, cola and caramel and shaped in the form of a spear head. The milky caramel was the first flavor on the market. Up until today Pierrot Gourmand lollipops still exist in both the round and original spear head shape.  With a production of over 2000 tons of candy per year, the fifties was regarded as the golden years for Pierrot Gourmand. Today it is part of the Agro-industriel-andros group, well known for its Andros jams and juices.

More reading on Pierrot gourmand:

* Adolphe Willett, the Pierrot of Montmartre.

*   “Souvenirs d’une p’tite Parisienne“.

Pierrot Gourmand, un siècle de création sucrée », Cherche Midi Editeur

..à bientôt mes amis!..

Ronelle

Ambiance 22/10: Spaghetti squash with three-tomato-sauce..and autumn flavour.

Spaghetti squash makes for an quite an interesting meal…served with a homemade tomato sauce, or with  oven baked tomatoes.   Especially great for those who want to cut down on carbohydrates…and calories..

 

Suggestions:

  • Don’t overcook the squash, or else it won’t shred off in strands, but be mushy.
  • The squash can alos be cooked in the microwave oven – prick all over with a knife and microwave for about 15 minutes or more until the skin is tender but not soft. (whole squash of about 1 kg)
  • The squash on its own is fairly tasteless and bland, so take care to make your tomatoes/sauce flavorful.
  • Instead of oven baked tomatoes, a tomato sauce can be made by sauteing some onions, adding chooped tomatoes and reducing at low heat until thick anad flavorful. Season with salt and pepper, lemon juice, balsamic vinegar and add shredded basil leaves.
  • Chopped olives and parmesan cheese can be added when serving the dish.
  • Marinate tomatoes are tomatoes that have been dried in the oven until semi dry and still holds juice. It must be refrigerated and doesn’t keep as long as dried tomatoes, but is much more flavorful.
  • This spaghetti with sauce can be served as an accompaniment to any kind of fish.

 

♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣

I don’t do a lot of fall decoration, but I do like a little pumpkin and some fresh autumn fruit here and there. Some leaves… Nothing very whoo haa. Just a little something. A little autumn flavor brought inside.

Normalement je ne fais pas trop de décoration d’automne, à l’exception d’une courge çà et là. J’aime aussi les fruits saisonnales en abondances , comme des poires, de jolies pommes de saison et n’oublie pas de délicieux coings! Et bien sur, les belles feuilles mortes, que je ramasse quotidiennement partout sur mon passage, remplacent les bouquets de fleurs estivales. Je ne fais rien en grande pompe, mais tout ça donne juste un petit gout d’automne dans la maison et ses alentours.

..autumn leaves in white vase..

Flowers get replaced by autmn leaves and greenery, picked up on walks by the Loire..in vases, in bowls.

..autumn leaves..

White pumpkins make for attractive decor everywhere in the house. place some small ones on a stack of books, or on top of some dried moss, stack them in urns and pots…

..sandpot with pumpkins...and old books with pumpkins..

Their shapes and smooth whiteness harmonize well with the rustic texture of outside walls and pots, urns and wooden surfaces.

...urn with pumpkins..

Outside they can stand quietly beside a pot planted with white cyclamen. Or even inside keeping a vase of drying hydrangeas company. Alongside apples, they seduce us with color and form. A still life.., there.., to admire and enjoy the quietness of autumn.

..autumn decor..

♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣♣

..bon week-end!..

Ronelle

 

Bruschetta with tomato…and a day at Montsoreau brocante.

We will always have to eat. Even if it is just something quick and simple. A bruschetta is just that. Quick and simple.

I cut a baguette into slices, spooned some tomato paste on top with a slice of cemembert cheese,  and lastly added a slice of semi dried tomato in olive oil and freshy shredded basil. Place onto a grill for a few seconds and serve with freshly milled pepper and a sprinkling of fleur de sel.

Last year, when we arrived back home, I wrote about my little village Montlouis sur Loire in this post:  Scorpion fish with citrus salad.  We are now back again from our time in correze and this morning I took my camera and sketching stuff and headed for our bigger town Tours, a place I really love for its architecture and green parks, tree lanes, fresh markets and yes,  its shops and people. I wanted to show what I see. But it  started raining. I ran for cover and enjoyed a coffee and croissant while waiting for the skies to clear. When that didn’t happen, I bought a cake and on impulse decided to drive to Montsoreau where there is a “puce”(fleamarket) on today. It is a quaint little village on the Loire and it just feels like holiday being there. The spirit today was one of holiday indeed. The clouds made room for the sun, which had me take out my purse way more than initially planned.

…a large platter…

…old prints…

…my weak spot – story plates, and tasses de cafés

…les puces de montsoreau…

…à la prochaine!..

Ronelle

Tomato and goats cheese tartlet…and a love for white: in the kitchen.

Tomatoes can be used in so many forms and a small tartlet is one of them. Combined with some goats cheese, a few chopped olives, some torn basil leaves and a drizzle of olive oil, served in a pastry cup and voila, you have a starter, or amuse bouche, or even a main meal served with a green salad.

VF: Avec une tomate on peut toujours s’amuser dans l’esprit estival – mettre ensembles dans une coupe de pâtisserie, les tomates avec un morceau de fromage de chèvre, des olives, des feuilles de basiliques, un filet d’huile d’olive et on sert pour une amuse bouche ou une entrée ou même un plat principal, accompagné d’une salade verte.

Suggestions:

  • Use any other cheese, like mozzarella or a piece of camembert or brie.
  • Use a puff pastry instead of Phyllo pastry. Adapt the baking time(longer).
  • Instead of marinated tomatoes, cherry tomatoes or grape tomatoes can be used in which case the tomatoes should be halved, the seeds removed and slightly sautèed before hand to soften them.
  • Add some chives or finely sliced spring onions to the tartlets.
  • Taste for seasoning, before adding any. The goats cheese and marinated tomatoes add enough flavor and salt.
  • Adapt the size of the tartlet for a starter. for an amuse bouche, a 5 cm size is good, for a starter, move to a 7 cm size and for a meal with a green salad make it even a little bigger, depending on the size of muffin pan/tart pan available.
  • To make a lighter version for health/diet…use a thin phyllo pastry, spread lightly with melted butter, use fresh cherry tomatoes and substitute mozzarella cheese.

If I say that I love white in the kitchen I know there will be  quite a few readers out there who will eagerly say the same.

Je sais qu’il y a plein de gens qui, comme moi, adorent utiliser le blanc dans la cuisine.

White in the kitchen is, apart from being practical, also beautiful, economical and fun. A white plate is a showcase for all foods, from a simple sandwich ton elaborate cooked leg of lamb. Combine different whites with different textures on the same table.

Utiliser le  blanc dans la cuisine est pratique, beau, économique et n’oubliez pas..amusant! Une assiette blanche est une façon parfaite de  faire une ravissante présentation.

…don’t overlook a little humor(un peu de gaieté dans l’assiette)…

My mother had the most beautiful complete tea sets; the teapot, sugar bowl, milk jug, cups and saucers, the cake stand and dessert plates. They were white tiny pink flowers, white with blue forget-me-nots, white with colored musical notes, pretty and feminine. She used a whole set at a time, especially on Sunday afternoons for tea; serving a tart on the cake stand, sprinkling colored sugar in the sugar bowl and warm tea leaves in the teapot with a tea strainer on the side. That is how it was in those days.

Today we mix and match. In our clothing and on our tables. I sometimes wonder whether I’m disturbing he3r peace in her hereafter life with my massacring her tea sets by mixing and matching;  the teapot for flowers, the cake stand for soaps in the bathroom or the cups for mints by the side table…or maybe she is watching me with a smile, shaking her head and thinking…”how much my little girl loves my tea sets!’…

Je me souviens des sets à thé complètes de ma mère…très féminines, très belles. Les théières, les bols de sucre, les assiettes de dessert, les tasses et ses soucoupes. Elles était blanches avec des petites fleurs en roses, des petites fleurs du myosites. Elle servais du thé et une tarte les dimanches après-midis à l’heure de goûter..comme d’habitude a l’époque.

Aujourd’hui ça change. On fait un mélange de styles et de couleurs, il n’y a pas de règles. Je me demande parfois si ma mère me regarde de si lointaine avec l’horreur quand j’emploie sa théière pour une vase de fleurs, ou l’assiette de gâteau pour les savons dans la salle de bain, ou les tasses de thé pour les menthes dans la chambre…ou peut-être elle me regarde souriante, surprise par ma créativité, et contente de voir que j’aime ses sets à thé..!

…old and contemporary in harmony side by side(ancienne et contemporaine vivent ensemble) ..

…”the hare and the tortoise”(le lièvre et la tortue) – jean de la fontaine…

…every day (quotidien)…

…fish days(les jours du poisson)…

…and mixed days(mélangé)…

…à la prochaine..!