Scenes from Normandy

We've been in Normandy for 11 days now and we haven't wasted a minute! 

Happy Holidays!

Wishing you the Happiest of Holidays!

Photo du Jour - Along the Quai

Crates of Coquilles St. Jacques along the quai in Port-en-Bessin. Straight from the sea, heading to tables all over France. 

(a bit blurry as it was raining...it is Normandy after all!)

Taking the Plunge

Tomorrow we're moving to Normandy.
Please don't think we're crazy.

We've discovered that when you tell people in the south of France that you're moving to the north of France, they tend to think that you've lost it. Completely.

Well, we haven't.

Savory Mini Muffins

When it comes to apéro nibbles I have but one requirement - they should not be fussy.

Actually, now that I think about it, I might have a few more...
Nibbles shouldn't require utensils, they can be eaten in only one or two bites, and of course they should be delicious.
Oh, and one last thing...they shouldn't take hours and hours to make.

Luckily there are a myriad of recipes out there that meet my strict requirements, and these mini muffins are one of them.

I have British chef, Delia Smith to thank for this recipe. These savory little muffins are bursting with a sweet onion and rich chèvre flavor.

This is my adapted recipe.

Savory Mini Muffins
Makes 24 muffins

For the muffins:

• 10 ounces (275 g) all purpose flour
• 1 tablespoon baking powder
• 2 large eggs
• 8 ounces (225 ml) milk
• a little butter for greasing the muffin pan
• 1 teaspoon sea salt

For the filling:

• 4 ounces (100 grams) fresh goat's cheese, broken into little pieces
• 4 ounces (100 grams) red onion, peeled and finely chopped
• 3 teaspoons chopped fresh rosemary, plus 24 small sprigs for garnishing
• 1 ounce butter

1. Begin by melting the butter in a small saucepan and softening the onion in it for about 5 minutes. Allow onions to cool.
2. Pre-heat the oven to 400°F (200°C)
3. Sift the flour, baking powder and salt on to a large plate, then take a large mixing bowl and sift the mixture again, this time into the bowl. You want to give the flour a good airing.
4. Beat one egg together with the milk.
5. Next, fold the egg and milk mixture into the flour, using the minimum number of folding movements. (ignore the lumpy look of the mixture at this stage and don't over mix.)
6. Gently mix the onion along with the goats' cheese and chopped rosemary into the muffin mixture, folding in, as before, with as few strokes as possible.
7. Spoon the mixture straight into greased mini muffin tins. You can pile the mixture quite high.
8. Beat the second egg and brush the muffin surfaces with it, then top with a sprig of rosemary.
9. Bake them for about 20 minutes, or until well risen and golden.
10. Remove the muffins from the tins to a rack.
11. Enjoy warm or at room temperature.

Previous recipes: Spiced Party Pecans, Smoked Salmon in Endive Leaves and  Herbed Chèvre
Bonus recipes: Puffy Cheese Straws and a Savory Cake aux Olives

Herbed Chèvre

You didn't think that I would share a bunch of fabulous nibbles and snacks recipes without including at least one that was made almost entirely of cheese, now did you?

About 15 years ago I tried this recipe from The Silver Palate Good Times Cookbook by Julee Rosso and Sheila Lukins (I love these ladies!), and it became an instant favorite.
It is super rich and flavorful, and is always one of the first things to disappear when served at a party or an apéro dînatoire.

Herbed Chèvre
makes 2 cups

• 1 log (12 ounces) Montrachet or other soft mild chèvre
• 1/4 cup heavy or whipping cream
• 3 bunches (about 12 stems each) chives, finely snipped
• 1 teaspoon dried thyme
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon fresh lemon juice
• 1 teaspoon grated lemon zest

1. Break the log of Montrachet into 4 pieces and process in a food processor fitted with a steel blade while slowly adding the cream. Process until smooth. Scrape into a mixing bowl. Whisk in the chives, thyme, pepper, lemon juice and zest. Refrigerate several hours to allow flavors to blend.  
2. Transfer to a serving bowl and serve with crusty bread...

I've also tried it using my homemade chèvre, but without the cream and by simply mixing it in a bowl with a spoon, instead of in a food processor. The flavor is more tangy and the texture is much lighter, but it is just as delicious.

Previous recipes: Spiced Party Pecans and Smoked Salmon in Endive Leaves
Bonus recipe: Savory Palmiers

Smoked Salmon in Endive Leaves

My second simple nibbles and snacks recipe comes from Cooking Light magazine. I just don't think you can go wrong with this one.
It's both elegant and packed with flavor - and low calorie as well!

Smoked Salmon in Endive Leaves
yields 2 dozen

• 1 tablespoon chopped fresh parsley
• 2 tablespoons fresh lemon juice
• 1 tablespoon capers
• 1 teaspoon minced onion
• 1/2 teaspoon Dijon mustard
• 1/8 teaspoon pepper
• 4 ounces smoked salmon, chopped
• 24 Belgian endive leaves
• Parsley sprigs (optional)

1. Combine first 7 ingredients in a bowl; stir well. 
2. Spoon 1½ teaspoons salmon mixture onto each endive leaf. 
3. Garnish with parsley sprigs, if desired.

Yesterday's recipe: Spiced Party Pecans

Spiced Party Pecans

Moving is always stressful. Moving during the holidays...doubly so!
I still don't know what we were thinking when we decided to move only one week before Christmas. (and I'm sure our friends and family are wondering the same thing)

But that doesn't mean that we won't be celebrating! We have a friend arriving from the States on Christmas day and although we'll be keeping this year's cooking and festivities fairly simple, they will be festive indeed!

Over the next few days I thought I would share some of my simple, tried and true nibbles and snacks recipes that can either be made in advance or only take a few minutes to assemble right before serving.
Just in case you too are experiencing that overwhelmed-by-the-holidays feeling, either from moving or from life in general.

Santé!

France Roundtable - Favorite Art in France

In general I'm not much of a joiner.

But when Christine of Why Go France invited me to be a part of the France Roundtable, a group of five bloggers who write about France, I thought it would be an exciting collaboration. Every month a theme will be chosen and we'll each share our thoughts, advice and experiences.

The first topic, our Favorite Art in France, was an easy one, though I did find it difficult to choose just one favorite!

Photo du Jour - Divine Light

Getting a shot that captures the soft light and atmosphere of a church's interior has never been my forté.

This time though, I think I got a good one.

Paris Eats

The Paris dining scene. I find it a bit daunting.

First you've got your très branché type places that get the anglophone message boards all in a buzz and are the "must go" restaurants for seemingly every American foodie coming to Paris.They're usually impossible to get in to and I'm just not that interested in eating at the trendy places. But that's just me.
Then you've got your (misguided in my opinion) chefs who love to dollop savory foam on everything. Non, merci.
And we can't forget to mention the classic, old world restaurants like La Tour d'Argent and Taillevent. I would love to try these places, but I simply can't afford them.