Velouté de butternut..and footprints in the snow.

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“Un rideau de flocons blancs ininterrompu miroitait sans cesse en descendant vers la terre; il effaçait les formes, poudrait les choses d’une mousse de glace; et l’on n’entendait plus, dans le grand silence de la ville calme et ensevelie sous l’hiver, que ce froissement vague, innommable et flottant de la neige qui tombe, plutôt sensation que bruit , entremêlement d’atomes légers qui semblaient emplir l’espace, couvrir le monde.” Guy de Maupassant, boule de suif.

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“It was early autumn, then, before the snow began to fly. –(There’s an expression for you, born in the country, born from the imaginations of men and their feeling for the right word, the only word, to mirror clearly what they see! Those with few words must know how to use them.) Men who have seen it, who have watched it day by day outside their cabin window coming down from the sky, like the visible remorse of an aging year; who have watched it bead upon the ears of the horses they rode, muffle the sound of hoofs on the trail, lie upon spruce boughs and over grass – cover, as if forever, the landscape in which they moved, round off the mountains, blanket the ice in the rivers – for them the snow flies. The snow doesn’t fall. It may ride the wind. It may descend slowly, in utter quiet, from the grey and laden clouds, so that you can hear the flakes touching lightly on the wide white waste, as they come to rest at the end of their flight. Flight – that’s the word. They beat in the air like wings, as if reluctant ever to touch the ground. I have observed them coming down, on a very cold day, near its end when the sky above me was still blue, in flakes great and wide as the palm of my hand. They were like immense moths winging down in the twilight, making the silence about me visible.” – Howard O’Hagan Tay John

…Voilà coin Perdu in January! Quiet and silent behind its curtain of white…

neige 2013-023..Our barn, where we are living until the house is finished..

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..A view on the bench, where I dream and plan, except in winter. Then I dream and plan by the fire..

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..Forgotten socks …

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..and terracotta pots waiting to be cleaned..

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..Two adorable faces, waiting for fresh hay..

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..The Eiffle tower, a bit askew in the potager..

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..Old barrel rims, waiting to become arches in the potager..

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..The wine bottle rack, serving some different purpose every so often..

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..The road to la toilette requires snow boots..

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..”La toilette” in snow attire..

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..Velouté de butternut..

velouté de butternut 1Recipe:

  1. Clean and chop and onion and fry in some olive oil.
  2. Add some cleaned Butternut, cut into chunks.
  3. Cover with vegetable or chicken stock until vegetables are completely covered. simmer until very tender.
  4. Mix to a puree and put back on gentle heat.
  5. Add coconut milk to the soup according to your preference.. Season and leave to simmer gently on low heat for about 10 minutes.
  6. Add the juice of 1 orange, season with salt and pepper.
  7. Serve warm with freshly grated nutmeg and crusty bread.

So, on this quiet, hushed snow note, I leave you..

à bientôt!

Ronelle

Un Noël à la campagne 3: Topinambours and chestnut velouté with wild mushroom croutons.

The entrée (starter) for this menu is A topinambour (Jerusalem artichokes) and chestnut velouté with  wild mushroom croûtons. It has a wonderful woodsy flavor and finished off with a shaving of black truffle on the chanterelles mushrooms, it transports you into a winter forest.

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Recipe:

  1. Clean 1 onion and cut in slices. Fry the onion in a little olive oil until translucent.
  2. Clean 5 large Jerusalem artichokes, cut into small, even chunks  and add to the the onion.
  3. Add a tin of peeled chestnuts (210g)  to the mixture.
  4. Add a bouguet garni  and 350 ml water or stock (vegetable) to the vegetables and bring to the boil. Lower the heat and simmer gently for 20 minutes or until the vegetables are tender.
  5. Remove the bouquet garni and remove the soup from the heat. Add a handful of washed parsley and mix with an electrical hand mixer until the soup is creamy. If you want the soupy perfectly creamy, you can push it through a sieve.
  6. Add some cream, or stock, or milk to bring it to the right consistency (like thick cream). Season with salt and freshly milled pepper and a few drops of lemon juice.
  7. Serve warm with some freshly  grated nutmeg and a mushroom croûton.
  8. Mushroom croûton: Toast three thick slices of bread. cut into fingers and brush with truffle oil on all sides. Clean some some mushrooms of your choice with a brush and fry quickly in olive oil. Add some chopped parsley , season and place on top of the toast fingers. Finish off by placing two shavings of black truffle on the mushrooms and serve immediately with the soup.
  9. This soup can also be served as an amuse bouche, served in small glasses, with small fingers of toast.

Serves 4 people as a starter.

Une pincée de fleur de sel:

  • Don’t add too much liquid in the beginning..you can always thin with some milk, or stock or water towards the end to the thickness you prefer.
  • Replace the mushrooms with plain button mushrooms or with crispy Spanish ham.
  • Replace the Jerusalem artichokes with pumpkin.
  • Toast the croutons in a toaster or dry toast in a pan to keep it light.
  • Finish the soup with a twirl of truffle oil.
  • Never wash mushrooms with water, clean them with a brush.
  • Fry mushrooms in a hot pan ..I prefer to fry mushrooms in duckfat(a little) which can be heated to very high heat without becoming toxic. Afterwards I drizzle a little Olive oil. In a hot pan, you don’t need much fat, because the mushrooms fry very quickly.
  • I don’t push the soup through a sieve, because I like the tiny pieces of parsley which gives a nice 3speckly” effect to the soup.
  • Enjoy.

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The Christmas market in Meyssac was very quaint and I especially loved the lovely church with its display of nativity scenes in all the alcoves. Each nativity scene depicted a country…Brazil was there, France of course, Italy, Africa. Even Peru was there, each little figurine dressed in typical clothing. I adored it and planned on going back to Meyssac to take pictures of all the scenes. When I finally went back, it was gone! Of course, it made sense..it was on display only for the weekend of the market..all those precious figurines couldn’t be left unattended for the whole season. I can kick myself! So I lost out on the lovely nativity scenes..you will have to wait until next year.

But the little église of Meyssac is still adorable and here are some photos…

…The exterior of l’église de Meyssac…

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..the interior towards the altar with Chrismas lights hanging above the aisle…

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..the altar from close up..

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..and the only nativity scene left for the season..

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..un lustre lighting up one of the many figurines the Catholics so love..

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  • Tomorrow will see the plat principal (main meal): Beef tournedos with bone marrow in a wine sauce and steamed vegetables.
  • A nice DVD to get you in a French vintage mood…La plus belle histoire des femmes.

.. alors, à demain!..

Ronelle