Photo du Jour - Feathered Friends

Kate's rooster holding court in the gardens of Camont. Pin It

Thanksgiving in Gascony

How do three Americans celebrate Thanksgiving in rural southwestern France?

No turkey. No cranberry sauce. No green bean casserole (for that I am thankful!) No pumpkin pie.

For our Thanksgiving in Gascony, Kate, Carol and I spent the morning at the market in Éauze, spent the afternoon tasting Armagnac and after un p'tit apéro when we got home, whipped up a simple, yet festive meal of Chestnut Soup, Duck Legs with Prunes, cheese from the Pyrénées and Fromageon Gascon spread on toasted fig bread.
What a perfect day.






Fromageon Gascon

• 250 grams/8 ounces chèvre frais or faisselle
• 1 tablespoon honey
• 1 tablespoon Armagnac

Mix the three ingredients together and spread on toasted slices of walnut or fig bread
Drizzle extra honey on top if you like it a bit sweeter

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Photo du Jour - Un Petit Potager

This is my kind of gardening!*

I left my camera cable at home so can't upload any photos of the fun we're having at Camont until Friday. zut!



*Taken at Camont in 2007 at Camp Cassoulet Pin It

Blanquette de Veau

Let me begin this post by saying that I'm not a huge fan of veal. I just feel guilty about eating it.
And I'm not even going to touch the whole "politics of veal" subject...which these days seem to have been replaced by the politics of foie gras. Don't people care about the baby cows anymore?

Husband adores veal. He waxes lyrical about the Veal Milanese he used to enjoy in Italian restaurants in New York, so on the rare occasion that we go out to lunch and veal is on the menu, he always orders it.

Recently, I had moment of weakness.

Living in France changes the way you look at meat. Wild boar, frogs, gizzards, glands, feet, brains, hare, snails...all of it is celebrated and enjoyed with reckless abandon.
I also find that while waiting patiently in line at the butchers and watching what every one else is buying can be incredibly inspiring. I stand there and scroll through recipes in my head, imagining savory pots of bubbling Coq au Vin, rich Boeuf Bourguignon, rustic Cassoulet, garlic studded Gigot d'agneau...

So I'm at the butcher's one day and the price of nice looking, healthy-sized chunks of blanquette de veau was incredibly reasonable. I stared at them and stared at them, debating the purchase.
The line was long so I had plenty of time to argue with myself.

In the end I just gave in and bought a kilo.

And finally made Blanquette de Veau.


This recipe is my adaptation of Dilled Blanquette de Veau from The New Basics Cookbook by Julee Rosso and Sheila Lukins.
Dill is one of the few herbs that I absolutely cannot stand the taste of, but I liked the look of the recipes, so I 86'd the dill and added bay leaves and fresh thyme. And a bit of minced parsley sprinkled over at the end.

Blanquette de Veau
serves 6

• 12 tbs (1 1/2 sticks) unsalted butter
• 3 pounds boneless veal, cut into 1-inch cubes
• 8 tablespoons unbleached all-purpose flour
• 1 scant teaspoon freshly grated nutmeg
• 1 1/2 teaspoon salt
• 1 1/2 teaspoon freshly ground black pepper
• 3 fresh sprigs of thyme
• 2 bay leaves
  
• 3 cups diagonally sliced peeled carrots (sliced 1/8 inch thick)
• 3 cups coarsely chopped onions
• 3 to 4 cups chicken stock
• 3/4 cup heavy cream
• 3 tablespoons freshly minced parsley
  

1. Preheat the oven to 350 degrees F.
2. Melt 8 tablespoons of the butter in a heavy flameproof casserole or Dutch oven. Add the veal and cook over medium-low heat, turning frequently, until opaque but not browned, 5 to 10 minutes.
3. Stir 3 tablespoons of the flour together with the nutmeg, salt, and pepper in a small bowl, and sprinkle over the veal. Continue to cook over low heat, stirring, for 5 minutes. The flour and veal should not brown.
4. Add the carrots, onions, thyme, bay leaves and enough stock to just cover the meat and vegetables. Raise the heat to medium and bring just to a boil. Then cover the casserole, transfer it to the oven, and bake for 1 1/2 hours.
5. Remove the casserole from the oven and pour the stew through a strainer placed over a bowl. Reserve the solids and liquid separately, discarding the bay leaves and thyme sprigs.
   
6. Return the casserole to medium heat, and melt the remaining 4 tablespoons of butter in it. Sprinkle in the remaining 5 tablespoons flour, and cook over low heat, whisking constantly, for 5 minutes.
7. Whisk the reserved cooking liquid slowly into the butter and flour mixture, and bring to a simmer. Cook slowly, stirring constantly, for 5 minutes.
8. Whisk in the cream and additional salt, pepper and nutmeg to taste. Return the veal and vegetables to the casserole, and simmer to heat through, about 5 minutes.
   
9. Transfer to a deep serving dish, sprinkle with the minced parsley and serve at once.

Have to admit that even though I loved this dish -really loved it - I've yet to buy veal again. Stupid guilt.

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Photo du Jour - Blown Away

The soft, unseasonable autumn weather we've been having means that the leaves have been hanging on for a bit longer than usual.
Some strong winds blew last night and sadly blew most of them away.

Luckily I snapped this photo (and many others of the vineyards) before that happened. Pin It

South of France Views

Since October I've taken advantage* of friends who live in beautiful places and made a couple of trips around southern France to two stunning regions, each of which with their own unique personality and charm.
Last month I went east on the train to Marseille & Cassis and last week I jumped in our little car and drove north to Rodez.

Both times I was well taken care of!
There were local wines to taste and cheese shops to visit; I was driven to a picturesque Provençal village perched on a hill, and to a picturesque Aveyron village perched on a cliff; we explored le Panier neighborhood in old Marseille and sat with un café noisette in a sunny café along the pretty port in Cassis; we toured the lovely city of Rodez and sat with a glass of Marcillac red wine in a local bar looking out at the glowing nighttime Rodez cathedral.
Both times my French got a good work out, as did my little camera.

The view from Cassis


La Vielle Charité in Marseille


The Vallon des Auffes in Marseille


Provençal patisserie


Petite maison à Rodez


Gothic courtyard of Rodez


Cathedral in Rodez


Village of Bozouls

Église de Bozouls


Side street in Bozouls



Next week I'm taking trip number three.
Tuesday morning I'm pointing the car northwest and heading to the Lot-et-Garonne to visit Kate for few fun-filled days of Armagnac, duck fat infused cooking and Gascon markets.


No camp this time, (I will definitely miss my fellow campers) but I'm sure there will be Cassoulet!


le Relais de Camont



*I mean that in a nice way, of course Pin It

Photo du Jour - Time Flees

Tempus Fugit Pin It

Photo du Jour - Eye Catching

Funny when you drive by something every so often and barely notice it, then one day it seems to shout, "look at me!" Pin It

La Fête du Fromage - Tomme de Brenac

If a cheese could evoke the spirit of the region where it is produced, in my opinion Tomme de Brenac is it.

Though I spent a mere twenty-four hours in Aveyron last week, I feel like I got a good sense of the place thanks to my personal tour guide and her lovely family, and a brief spin around the beautiful, cow and sheep filled countryside.


Tomme de Brenac's somber, grey rind is reminiscent of the cloudy skies and foggy weather of mid-autumn that I experienced, but underneath that rind is a cheese with a reliable, honest character and surprising joie de vivre.
It is full of rich butter, mushroom and yeasty flavors and has a faint, moldy aroma. Its texture is soft and smooth, and a bit chalky in the center.

Overall this Tomme is somewhat rustic, yet refined. But not complex.
You're following me, aren't you?


The pastures surrounding the tiny village (population 230 or so) of Graissac in northern Aveyron is home to a herd of forty Simmental cows whose sweet, grass-rich milk is used to produce Tomme de Brenac (as well as Laguiole and Tome Fraîche de l'Aubrac).

It pairs wonderfully with our local Minervois red, but a glass of Marcillac, produced just down the road from this cheese, would also be a good wine match. Pin It

Photo du Jour - Light

Light streaming though a window of the cathedral in Rodez. Pin It

La Fête du Fromage - November Round Up

November brought a trio of delicious cheeses from around the world for La Fête du Fromage International Cheese Tasting Event.


An aged, unpasteurized goat’s milk cheese produced at the Bonnie Blue Farm in Waynesboro, Tennessee is Danielle's entry for this month's Fête. Head on over to her blog, Savor Culture, where you can read all about Tanasi Tomme which she describes it as having a firm texture, mild and "...non-threatening to goat neophytes."
Danielle also shares recipes and describes her adventures in home cheese making. I must try her ricotta!

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Ah Gorgonzola! Magnificent Gorgonzola.
Nathalie of Spaced Out Ramblings indulges herself and our senses by sharing two versions of this famous Italian blue cheese - Dolce and Piquante (pictured below) - which have been produced since the year 879 and are currently stamped with the prestigious DOC label.
Nathalie had a bit of a challenge trying to keep her cat away from the cheese long enough to photograph and taste - and cook up some scrumptious Gorgonzola stuffed mushrooms.

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It's Languedoc-Roussillon month at Croque-Camille and Camille was fortunate enough to find a Fromagerie in Paris who sold this distinctive Languedoc cheese, Cathare.
I've tasted this one and think her description is spot on! "...smooth and gooey, while the inside is just a bit firmer and drier. The cheese definitely has that goaty tang with a hint of chalkiness, but the flavor is full and rich."
It's great to know that these local cheeses are available in Paris and I look forward to reading about any other Languedoc specialties that Camille shares this month.

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My entry for La Fête is another delicious French cheese - a succulent, runny fromage de brebis.
I tasted Le Lacandou last summer and was reminded of it last week when I drove by Sévérac-le-Château on my way home from visiting Betty in Aveyron.
This is a young cheese with a delightful grassy and fruity flavor. It comes highly recommended!

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A most sincere thank you to all of you who continue to share your cheese tastings with us. Every month I look forward to seeing what my cheese loving friends around the world have to offer!


December brings us to the 12th Fête du Fromage International Cheese Tasting Event.
If you would like to join in, and I hope you do, please have your entries to me by December 13. The entire round-up will be posted on December 15.

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 cheese? Would you recommend it or not? Is there something unusual or interesting about it?

• Photos are wonderful, but not necessary
• Entries must contain the words La Fête du Fromage and contain a link to Chez Loulou
• Posts should be written specifically for La Fête du Fromage and not entered in any other food blog event
• Please send the link to your post to louloufrance (at) gmail (dot) com with the words Fête du Fromage in the subject line

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Photo du Jour - An Aveyron View

A view over Bozouls, in Aveyron. Pin It

La Fête du Fromage - FAIL

It's Alive!

The cheese I had lined up for this week's Fête du Fromage, Chèvre Moulis, was a bit of a disappointment. (to put it mildly)

I've nicknamed this one Chèvre Moldy.

After chucking it in the garbage I read that Chèvre Moulis is only available from April to November. I guess the wheel that I bought this piece from was on its way out.

And since I don't want to waste any more Euros on another possibly rotten wedge, a proper tasting is going to have to wait until the spring.

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Hitting the Road

the destination - Rodez
the reason - Betty

I'm off to the Aveyron!
I'll be crossing that really big bridge and driving though Roquefort, Laguiole, Cabécou and Bleu des Causses country.



A reminder: Only a few days until La Fête du Fromage World Cheese Tasting Event!
Please have your entries to me by November 13. The entire round-up will be posted on November 15.

• Photos are wonderful, but not necessary
• Entries must contain the words La Fête du Fromage and contain a link to Chez Loulou
• Posts should be written specifically for La Fête du Fromage and not entered in any other food blog event
• Please send the link to your post to louloufrance (at) gmail (dot) com with the words Fête du Fromage in the subject line

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Pad Thai

Over the years, especially the twelve I spent in Seattle, I have most definitely eaten my weight in Pad Thai. Well, probably more than my weight, if I'm totally honest.

My favorite was from Tup Tim Thai on lower Queen Anne. Their Pad Thai was spicy, sinfully slick with flavorful oil, and chock-full of broccoli, shrimp, tofu, eggs, bean sprouts and green onions. It was so unbelievably good, I could easily polish off an entire order in one sitting.

Since moving to rural France we've been severely deprived of Asian and Indian food. There's a serious dearth of any kind of restaurant other than French around here.
Not that we don't love the local French cuisine: tapenade, paté, duck in its many preparations, Cassoulet, goat cheese salads, brandade de morue, gigot d'agneau, etc. But variety is the spice of life and sometimes we need a little variety. And a little spice!
(and we can only spend so much time in places like Cognac and Paris trying to quench our Chinese, Vietnamese, Thai, Korean and Indian food cravings)

So I've learned to make my own versions of the take out food that we love and miss so desperately - Indian and Thai curries, Chinese food, even pizza.

Pad Thai is one dish that I've tried to make from time to time, but was never really pleased with the results. Until now.


My Pad Thai is a mélange of four different recipes that I've gleaned from cookbooks and from the Internet. It is loaded with flavor and isn't greasy, which I find many recipes for this dish are. It can be as spicy as you like and can be enjoyed with shrimp and chicken or packed full of vegetables and tofu for a fresh vegetarian version, like the one pictured above.


Pad Thai
serves 2-3 as a main course

• 8 ounces Thai rice noodles
• 8 ounces shrimp, peeled and deveined
  
• 4 ounces thinly sliced chicken breast
• 4 ounces firm tofu, cut into bite sized strips
  
• 3 tablespoons vegetable oil
  
• 2 garlic cloves, minced
• 1 onion, thinly sliced
• 2 eggs, lightly beaten
  
• 4 ounces bean sprouts
• 2 green onions, cut into 1-inch pieces
• 1/4 cup roasted, unsalted peanuts, finely chopped
  

For the sauce

• 1/3 cup fish sauce
• 1/4 cup tamarind concentrate (some brands require diluting the concentrate in water, so please read the label)
  
• 1/4 cup brown sugar (or 1/3 cup palm sugar)
  
• 2-4 teaspoons chili powder

for the garnish

• 2 ounces bean sprouts
• 1 lime, cut into 8 wedges
• 1/4 cup roasted, unsalted peanuts, coarsely chopped

1. In a large bowl, cover the noodles with plenty of cool water and let soak for 1 hour. Drain.
2. Make the sauce by bringing the sauce ingredients to a gentle simmer on the stove. Add chili powder, 1 teaspoon at a time, to get the degree of heat you like. The sauce should be tangy, with a bit of sweetness and spiciness. Adjust it to your palate.
3. Heat oil in a large wok or frying pan until almost smoking. Add the onions and sauté until translucent, about 5 minutes.
4. Add chicken, if using, and sauté for 1-2 minutes.
5. Add garlic and tofu along with a couple of tablespoons of the sauce and the shrimp, if using, and sauté until shrimp is pink, about 2-3 minutes.
6. Add the eggs and let them set for 10-15 seconds, then give them a quick stir with the other ingredients in the pan.
7. Add the drained noodles and most of the sauce, and stir together. If it seems too dry, add the rest of the sauce.
8. Add the bean sprouts, the green onions and the peanuts and stir everything together.
9. Taste for seasoning. Sometimes I add a bit of lime juice for extra zing at this point.
10. Serve with the garnish.
    

*A note about tamarind* (from Chez Pim)
"You can buy tamarind in blocks or readymade pulp that comes in plastic or glass containers (see the photo above). If you can't find a local market that carries tamarind you can order it online. If you buy readymade pulp, check to make sure that the ingredients only contain tamarind and water, no sugar or anything else. If you buy block tamarind, soak the block in 4 cups of hot water in a large bowl. Mesh the tamarind and water together and let sit until the water cool down enough not to burn your hands. Stick your hands -your impeccably clean hands as Julia Child would say- into the bowl and work the tamarind and water together until the consistency is a bit looser than room-temperature ketchup. Add more warm water if needed. Then, strain the mixture to remove the pits and tough membranes from the tamarind pulp. The consistency will be thick enough that you'd need to press it through the strainer. Use as much as you need for the Pad Thai sauce and keep the rest in a glass jar in your fridge. You'll have tamarind pulp handy for a long time." Pin It

Victim!

Thank you to my fellow cheese lover, Nathalie! She has presented me with a thought provoking and unexpected award, the Kreativ Blogger Award.

There are, of course, rules: Write seven random/interesting things about me and coerce seven others to share their quirks and secrets with us.

• I love the group ELO
• I once had a baby ball python as a pet
• Aspic freaks me out
• I think I have a handbag fetish
• I definitely have a cookbook fetish
• I hate mayonnaise from a jar
• Nebbish and quenelle are two of my favorite words.

The seven I've chosen are just a few of the many writers and bloggers out there who I interact with via Twitter and keep up with on my links page. Can't wait to learn a bit more about you!

Kirstin of It's Not You, It's Brie
Peter of Kalofagas
Jamie of Life's a Feast
Sarah of Food Bridge
Nanette the Gourmet Worrier
Laurie of Mediterranean Cooking in Alaska
Camille of Croque-Camille, who tagged me last time for the Blues. Pin It

La Fête du Fromage - Le Trou du Cru

Attention!
Be very, very careful how you pronounce this cheese's name.

I embarrassingly mangled it in front of my friend's kids. Oops. Honestly, I didn't mean to refer to it an asshole when I asked the fromagère for a piece.

I assume that the name Trou du Cru is a play on words, but the pronunciation of the word cru requires a throaty, gargling sound that is difficult for me!


Basically, Trou du Cru is a flavor-packed, mini Époisses.
It looks like a little muffin and I would have happily peeled back that paper wrapper and devoured it in one bite. However, manners dictated that I share it with my hosts, so I managed to control myself.

The edible rind is washed for several weeks in Marc de Bourgogne, infusing this pasteurized, cow's milk cheese with its flavor and creating a very pungent aroma. The flavor is quite strong, but utterly sublime! Salty, creamy and rich, with mild hints of sweet flowers and pastures.

I will happily buy a little morsel of Trou du Cru again. And I will be very careful how I ask for it.

This one pairs nicely with a glass of chilled Chablis. Pin It

It's Wednesday?

Darn if I didn't up and forget what day of the week it was! Please check back tomorrow for La Fête du Fromage.

Merci!

In the meantime, here are 350+ photos of cheese to whet your appetite. Pin It

Photo du Jour - The Village Château

When I walk to the épicerie in the morning, I can look up of of the tiny streets in the center of the village and catch a glimpse of the Château.

A bit of history and another view. Pin It

I Think Our Cat Has a Lingerie Fetish

Domino likes to help me do the laundry.
And by "help" I mean he likes to pull various pieces of my clothing off the drying rack and drag them around the house. I've found t-shirts, socks, and once a cardigan scattered about.

But his big thrill are my panties. Which I find really annoying because I keep finding my clean knickers either on the stairs or on the landing, crumpled up and covered in cat hair.

I suspect that our cat has a lingerie fetish.

Now one of my bras has gone missing and I can't find it even though I have searched for it everywhere.
I think I know who to blame.

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