Photo du Jour - Minervois Wine

La Livinière's winemakers hosted a great wine and tapas evening last night.

In addition to wine, charcuterie, moules frites and duck breast sandwiches (not exactly my definition of tapas, but we're in France, not Spain, so I guess it's more loosely defined) the evening offered live music by a very traditional brass band and a separate dance floor complete with a modern, Mararena-playing DJ and flashing disco lights.

Not a bad way to spend a Saturday night. Pin It

Photo du Jour - Fire

Formidable clouds of smoke from an out of control fire Thursday evening, about 25 miles from the village. After dark we could see the flames.
At the time it looked a heck of a lot closer than 25 miles!

Officials say that 400 firefighters, 36 fire engines and nine water-carrying airplanes are trying to put out the flames which spread across an uninhabited and uncultivated area in mountains 15 kilometres from the southern city of Narbonne.

They say that they have contained the smaller blaze, which has destroyed about 150 hectares of brush, but that the larger has spread to an area which is inaccessible by land.

That fire, which was the first to start, had already destroyed 450 hectares of vegetation by 5.30 pm on Thursday.

No injuries or serious damage to crops or premises are reported but firefighters have had to protect some buildings. The lightly-inhabited area is in a natural park in the southern Corbières region near the Mediterranean coast.

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Susan Herrmann Loomis' Pizza Tart

I've written about this Dijon mustard and garlic infused, tomato and cheese tart before. Since I finally got a photo of my most recent attempt, I thought I would remind you all of just how fantastic a tart this is!

It is adapted from a recipe in Susan Herrmann Loomis' French Farmhouse Cookbook, one of my most tired, wine splattered and battered cookbooks.
She makes her own tart shell, but I buy pre-made pâte brisée at the store. They pure butter version is so good and reasonably priced in France that I rarely make my own.




Pizza Tart

• 1, 10½ inch tart shell, pre-baked
• 2 tablespoons Dijon mustard
• 6 ounces Gruyère cheese, cut into thin slices or shredded
  
• 1 large clove garlic, minced
• 2 large, ripe tomatoes, cored and cut into thick slices
• 2 tablespoons extra virgin olive oil

1. Preheat the oven to 425 degrees
2. Spread the mustard evenly over the bottom of the pre-baked tart shell
   
3. Top with the cheese, then sprinkle with the garlic
4. Arrange the tomato slices in a single layer evenly over the cheese
5. Place in the middle of the oven and bake about 40 minutes, until the cheese is bubbling and the tomatoes have cooked through and are nice and tender
6. Remove from the oven and drizzle the olive oil over the top
   
7. Serve immediately

Makes 4-6 main course servings or 6-8 appetizer servings

A couple notes: If using a metal tart pan, put it on a baking sheet before placing in the oven to keep the bottom from overcooking.
It can also be served at room temperature. We took this one on a picnic and it was just as delicious as when it is piping hot from the oven! Pin It

Photo du Jour - The Food Life

Great book! Delicious looking recipes. Wonderful story written by a man who is truly passionate about food and cheese. Loved reading it. Made me salivate. Made me want to become an olive oil connoisseur. Made me want to move to New York.

However, there was one ghastly, glaring error on page 209 that made me want to strangle the editors.

Ail Rose de l'Autrec? Non. Non. Non.
It's Ail Rose de Lautrec!!! Pin It

Photo du Jour - Wine Press

Remnants of an old wine press.

The vendange has begun! The white is currently being harvested and the red will begin, normalement, around September 10. Pin It

La Fête du Fromage - Brie de Melun

Brie de Melun is not your average Brie.

It achieved AOC (Appellation d'Origine Contrôlée) status in 1980 along with Brie de Meaux and is produced in the same area as Brie de Meaux, about 50 kilometers outside of Paris in the Île-de-France region, but that is where the similarities end.

Brie de Meaux is soft, Brie de Melun is robust.
Brie de Meaux is refined, Brie de Melun is lusty.
Brie de Meaux is perfumed, Brie de Melun is heady.
If Brie de Meaux were Jackie O, then Brie de Melun would be Marilyn Monroe.

The difference in flavor has to do with the method of production. Whereas Brie de Meaux's production uses rennet to achieve coagulation in a mere 30 minutes, Brie de Melun relies on lactic fermentation, which takes at least 18 hours.
Seven to eight weeks of affinage* produce a dense, pale yellow colored interior and a bloomy, white rind that is brushed with reddish-brown streaks. The flavors are fruity, salty, slightly sour and rustic. I also tasted hints of mushroom and hazelnuts.

Brie de Melun is absolutely fantastic!



Serve with red wine such as Sancerre, Bourgogne or Gaillac.



* the process of maturing and ripening cheese




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Photo du Jour

A few of yesterday's figs. Pin It

I'm Tardy

Another Tuesday when I couldn't get La Fête du Fromage finished in time. Three friends are coming for dinner in 30 minutes and I've got to get cooking!

Tune in tomorrow for some luscious cheese.



Here's a glimpse...


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Photo du Jour - Spice!

One of the things that isn't easy to find in rural areas of the south of France is chili peppers.
We grow our own so I can make spicy Mexican, Thai, Indian, etc. Pin It

The Cost of Living in France

The other night a friend asked us exactly how many euros he would need each month to to be comfortable living in France.

As I started to answer the question, I realized that there was no way I could.
It is far too subjective.

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Photo du Jour - Le Minervois

On the road that takes us from our village, population 402, to "civilization." Pin It

Photo du Jour

Emerging from the shadows. Pin It

Photo du Jour - Domino

Domino, having a calm moment.

He sleeps. He eats. He runs around like the Energizer Bunny, hunting everything in sight - my feet, the chihuahuas, the corner of the couch, his toys, the kitchen chairs, his refection in the mirror...
He sleeps. He eats. Repeat cycle. Pin It

A Gutsy Cherry Tomato, Garlic, Arugula and Feta Cheese Pasta Sauce Recipe

We're practically drowning in tomatoes.

There are currently two big bowls that need eating/canning/whatever. Two big bowls. Which isn't bad actually, the other day there were four.

One big bowl with ripe red, giant black and zebra striped green tomatoes and a smaller bowl with normal sized cherry, little yellow teardrop and tiny cherry tomatoes.



Trying to incorporate them into almost every meal without inciting boredom has been the challenge.
I never want to hear the words, "not tomatoes, again?" This winter we'll be longing for the taste of sweet, vine ripened tomatoes, so we must gather ye rosebuds...

Good ol' reliable epicurious.com aimed to please when it popped up with this fabulous recipe;
Pasta mixed with juicy, bursting cherry tomatoes cooked with garlic and spring onions, mixed with peppery arugula and scattered with a generous amount of crumbled feta cheese. We didn't have campanelle or fusilli, but I'm not that fussy when it comes to matching pasta and sauce. (actually I do think that there are a few pasta sauces that must be matched with the appropriate pasta shape, but this wasn't one of them). I used penne and it was just fine.

Come to think of it, I don't think I've ever seen campanelle here anyway.



This was one great dish! It deserves to be made a couple more times before tomato season finally ends.


Campanelle with Tomatoes and Feta

from Bon Appétit magazine

8 ounces campanelle (trumpet-shaped pasta) or fusilli (spiral-shaped pasta)
6 tablespoons extra-virgin olive oil, divided
6 green onions, chopped (about 1 cup)
3 large garlic cloves, minced
1 pint whole cherry tomatoes
1 pint whole grape tomatoes
5 cups (loosely packed) arugula
1 1/2 cups crumbled feta cheese (about 7 ounces)

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Meanwhile, heat 3 tablespoons olive oil in heavy large skillet over high heat. Add green onions, garlic, and all tomatoes; sauté until tomatoes begin to soften and collapse, about 7 minutes. Sprinkle with salt and pepper.
Drain pasta. Return to pot. Add tomato mixture, arugula, and remaining 3 tablespoons olive oil; toss until arugula begins to wilt. Season to taste with salt and pepper. Transfer pasta to plates. Sprinkle with feta cheese and serve.

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Photo du Jour

Every year it creeps further across this empty house. Pin It

Photo du Jour - Changing Seasons

An early sign of the changing seasons in the vineyards.

Every year on August 15th there is a perceptible change in the weather. The air takes on a slight chill at night and the days aren't as blistering hot. Pin It

Photo du Jour

Vivid colors of summer. Pin It

La Fête du Fromage - Brebis du Larzac

The Causse du Larzac - Larzac Plateau - in the Aveyron in central France, is home to many sheep, many cheesemakers and many serious cheeses.
Roquefort AOC, Pérail du Larzac, Bleu des Causses and Laguiole AOC are all produced in this here, as is my most recent discovery, Brebis du Larzac.



This week I picked up this little wedge of Brebis du Larzac from a cheese vendor who comes down from the Aveyron from time to time to sell his cheese at the Olonzac market.

What a discovery!

Brebis du Larzac has a natural, moldy exterior and melt-in-your mouth texture that develops after 6-8 weeks of affinage in humid conditions on the farm.



Soft, floral and honey flavors tickle your tongue as you savor each bite of this meaty, richly textured cheese. It has an elegant, round aroma, full of herbs and grass, that reminded me of Italian Pecorino.

A glass of robust, Minervois red paired perfectly with Brebis du Larzac.



Next time, I'm buying a bigger piece! Pin It

Photo du Jour - Fig Trees

I often say that figs grow literally everywhere here.

Here's proof: two little volunteer fig trees coming out from under the stones of our next door neighbor's house. Pin It

This Week's TO DO List

1) Go to the Mairie for this year's letter stating my validity as a resident in France. As usual, my Carte de Séjour is late. It expires today and there's no indication that the new one will arrive any time soon.

2) Drop off 5 liter cubie (a plastic jug that holds 5-10 liters of wine) at neighbor's to be filled with his fantastic, 100% Cabernet rosé. If he's not at home I'm to leave it on his windowsill between the flowerpots and he'll fill it and bring it to our house.

3) Tuesday market in Olonzac. Must go early to avoid the August crowds.

4) Price paint for the bedroom. This involves driving to Olonzac, Lézignan and Narbonne or Carcassonne to BricoRama, Brico Marché, Monsieur Bricolage and Tridome. It could be September by the time I find the color I want at the price I'm willing to pay.
Doesn't €60 for 2.5 liters of wall paint seem rather exorbitant?

5) Order 6 cases of Domaine Coudoulet Viognier.

6) Do something with all of these tomatoes. I need my kitchen counters back.

7) Teach kitten to use the stairs so I don't have to keep carrying him upstairs to the litter box.

8) Go to the bank to find out why they haven't moved money from our account in the States to our account in France yet. This normally takes 1-2 days. When I went in last week after 3 days, they shrugged and said, "it's August, c'est les vacances, check after 7-8 days." Unfortunately the direct debits due to come out of the account this week don't know that it's August.

9) Invite summer friends around for a drink before they head back home. Pin It

Photo du Jour

Olive.
maturing
ready to harvest this winter Pin It

Paella Under the Full Moon

Friday night we were invited to our friend's garden to taste their family specialty, Paella Valenciana.

The giant pan, the paellera, was balanced on a homemade "stand" made from flower pots and metal stakes.
José brought the homemade broth to a boil then started adding the ingredients.


The first layer was chunks of cuttlefish and small pieces of cut up chicken. Then the rice was tossed in, followed by chicken legs and thighs, mussels, giant prawns and finally roasted red peppers.


tossing in the rice

mussels going in

It was a smoothly orchestrated event. José's wife, Jocelyn, was standing by, ready to hand over each ingredient as they were needed.

giant prawns, called gambas, ready to be added

the final addition - a scattering of roasted red peppers


keeping an eye on the flames

we all watched it bubble away but José was in charge of making sure that the paella cooked evenly

love the heat resistant gloves!


Finally, a dazzling, saffron enriched Paella Valenciana. The flavor is almost indescribable. There is nothing to compare to paella when it is done right.
I've tasted some pretty awful versions, both in Spain and here, so to have the chance to enjoy a gutsy, rich, smoky homemade paella under the full August moon with good friends...well, it just doesn't get much better than that.

¡Gracias José y Jocelyn! Pin It

Photo du Jour

Toothsome, whole grain walnut bread and a crunchy baguette.
What's missing from this photo?


Cheese of course! Pin It

Photo du Jour - Through the Trees

A view of the Olonzac church from our friend's terrace. Pin It

Photo du Jour

Creeping up the fence in our garden.

But it won't be our garden for much longer.
We've decided to sell it for some much needed Euros. The weak dollar definitely hasn't made living in France easy!

And, to add insult to injury, the price of cheese keeps going up. Quel horreur!

Hopefully, one day I'll be granted citizenship and the right to work. (don't laugh, I'm trying to be positive) Until then, we do what we have to do to survive.

Good thing that train ticket to Paris and back was only 34€. I plan on enjoying a lot of free activities and cheap food!
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Photo du Jour - Citroën 2CV

A classic Citroën deux chevaux. Pin It

Photo du Jour

Hanging Garden Pin It

La Fête du Fromage - Etorki

Sometimes I think it's better not to have any expectations.

I knew I would get around to tasting Etorki eventually, as it is readily available in our little corner of France. I thought it would be good, but not great. (Don't ask me where I got my pre-conceived ideas about Etorki, because I really have no idea)
Well, I am happy to report that I was wrong!

Etorki is an unpasteurized sheep's milk cheese that has been produced in the Basque region of southwestern France for over 4000 years. Each hard pressed, squat cheese is formed by hand by shepherds in the French Pyrénées using fresh milk from the black faced Manech sheep. It is produced from mid-December until late June/early July and allowed to mature for 3-6 months.



I highly recommend buying a nice chunk and tasting Etorki for yourself.

It has a smooth, velvety texture and rich, hazelnut and almost caramel-like flavor. The aroma is sweet and buttery and it is voluptuous on the tongue.
Its supple texture would be perfect in recipes calling for grating or melting cheese, and if you're intolerant to cow's milk, Etorki makes an excellent substitute.

It pairs beautifully with red wine from Médoc or the Rhône Valley.


Don't forget to join in the new monthly blog event, La Fête du Fromage. Send me your submissions by September 13.


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Photo du Jour - Wine in a Can?

Forget your Coke, Pepsi, Mountain Dew or Fresca.
Who needs Coors, Fosters or Heinekin.
Now there's WINE IN A CAN!

Yes, good ol' vin de pays d'oc red or rosé. In a can. Only 85 euro cents each. Pin It

Photo du Jour

Big, juicy oysters from the Étang de Thau. Pin It

Photo du Jour

Shade
So necessary during the height of summer. Pin It

Conversation

A typical conversation between us:

him "Honey, do we have any cheese in the house?"
me "Yes, but I haven't photographed it yet..."

He knows what that means. Pin It

Photo du Jour - Reine Claude

Gorgeous, diaphanous green Reine Claude plums are in season.

Shall I make a tart? Some sorbet?
Maybe I'll just eat them. Their syrupy sweet, juicy, perfumed flesh has a flavor like no other. Pin It

La Fête du Fromage - A New Blogging Event

This is an idea I toyed around with about a year ago. Then a gentle suggestion from Danielle brought the idea back to the forefront of my mind;

A monthly blogging event called La Fête du Fromage for everyone to participate in.



The timing seems right. Summer is slowly coming to a close and a new season will take its place - autumn - one of my favorite times of the year. The time for something new.

So, I'm inviting you to come and celebrate cheese with me.

It can be homemade cheese, Mexican cheese, Dutch cheese, artisan cheese, Italian cheese, Swiss cheese, American cheese, farm produced cheese, Spanish cheese or most importantly, French cheese. Let's try to leave American ultra processed, orange cheese out of this, shall we?

Tell us why you chose this particular cheese. Tell us how it tasted. Tell us about its texture and aroma. Did you eat it on its own? Or with something? Did you drink anything special with your chosen cheese? Would you recommend it or not? Is there something unusual or interesting about it?

The first ever Fête du Fromage begins now.
Entries may be submitted until Saturday, September 13. The entire round-up will be posted on Monday, September 15.

A few rules:

• Photos are good, but not necessary
• Entries must contain the words La Fête du Fromage and contain a link to Chez Loulou
  
• send the link to your post to louloufrance (at) gmail (dot) com

I've also created a Flickr site for La Fête du Fromage. Please feel free to join the group and upload photos here.

Happy Fêting! Pin It

Photo du Jour

Pure, cascading color in a corner of our friend's garden. Pin It

Tomatoes and Basil - The Classic Summer Duo

Thank god/budda/zeus/shiva/(insert name of favorite deity here) for recipes like this!

Our kitchen gets pretty darn hot in the summer. These beautiful, thick stone walls seem like they would stay cool but definitely start to warm up when the sun beats down on them day after day. And turning on the oven to do any baking or roasting certainly doesn't help matters! If I do need the oven I try to use it only in the morning. We usually eat cold food and salads in the summer anyway.

This Tomato Soup with Basil recipe is one of my new favorite's. It's fresh, simple and ultra flavorful. You can enjoy it warm, at room temperature or cold.
And in the height of summer, when tomatoes are ripening on the vine and basil is in abundance, there's nothing better!



Tomato Soup With Basil
from Patricia Wells At Home in Provence

• 2 cloves
• 1 onion, halved
• 2 pounds (1 kilo) firm, ripe tomatoes, quartered
• 4 plump. fresh garlic cloves. peeled and quartered
• 2 teaspoons sea salt
• 1 stalk celery, minced
• 1 tablespoon extra-virgin olive oil
• 2 cups (50cl) water
• 1 bunch fresh thyme
• 2 bay leaves, preferably fresh
• 4 tablespoons basil leaves, rinsed, patted dry, and cut into julienne strips
• Several tablespoons cream, of a few drops of extra-virgin olive oil, for garnish (optional)

Press a clove into each half of the onion and place in a stockpot. Add the tomatoes to the stockpot along with the garlic, salt, celery, oil, water, thyme and bay leaves.
Bring to a boil over high heat, lower the heat, and simmer, uncovered, for 20 minutes.
Remove the onions, thyme and bay leaves, and discard.
Pass the soup through the coarse blade of a food mill into a bowl.
Taste for seasoning.
The soup can be served either hot or cold, sprinkled with fresh basil.
For a richer soup, swirl in cream, or olive oil, if desired. Pin It

Photo du Jour

The view from my table at the Tuesday morning market in Olonzac. Pin It

17 €!

Paris, here I come!



SNCF sent an email last month advertising special train prices to various cities. I typed in Béziers to Paris and and an unbelievable price popped up - only 17€ each way!
I immediately called my friend who had invited me to stay and booked my tickets.

Going to Paris is still like a dream to me. In 5½ years of living in France I've only been once.

There are a few things I plan on doing over the four days but mainly I just want to BE in Paris.
To wander the streets aimlessly, explore little streets and alleyways, sit in cafés and watch people (so cliché but I love it) and take endless photographs.

La vie est belle. Pin It