Fresh seafood in les Halles in Cognac.
I was drooling! Pin It
November 30, 2008
November 29, 2008
November 27, 2008
November 26, 2008
Photo du Jour - Persimmon Tree
Behind a tall stone wall in our village stands this persimmon tree, heavy with ripe fruit.
It belongs to our neighbor, an unfriendly man who scowls at me when I say "bonjour" as I walk by. I never bother to ask him if I can pick some of the fruit that he lets fall off the branches and rot on the ground.
Sometimes I wonder if his scowl is permanent. And I wonder how his wife manages to be so souriante* after living with that scowl every day.
Maybe he saves his smiles for her.
*cheerful; always smiling Pin It
November 25, 2008
La Fête du Fromage - Cabretou
Yesterday I had a glance at my little book that contains the list (alphabetized of course) of each and every French cheese I have tasted thus far for la Fête du Fromage and realized that the number has now surpassed 100!
110 to be exact.
There are so many that I am completely and utterly smitten with; Langres, Tomette des Corbières and Tomme Périgourdine to name a few.
Now I have a new love. Cabretou.
Perfectly aged, and with a luxurious flavor to die for, Cabretou is made from pasteurized goat's milk and produced in the picturesque Ariège departément where it is matured in caves for 18 months.
This cheese is magnificent! Rich and substantial, with a gorgeous creaminess that I fell head over heels for. It has a dense, meaty texture and an ultra smooth flavor with no acidity whatsoever.
Cabretou has a very slight, tangy fragrance and a hard, amber colored rind that I cut away before eating.
We tasted it with a glass of Minervois white, and some white Gaillac would also be good. Pin It
110 to be exact.
There are so many that I am completely and utterly smitten with; Langres, Tomette des Corbières and Tomme Périgourdine to name a few.
Now I have a new love. Cabretou.
Perfectly aged, and with a luxurious flavor to die for, Cabretou is made from pasteurized goat's milk and produced in the picturesque Ariège departément where it is matured in caves for 18 months.
This cheese is magnificent! Rich and substantial, with a gorgeous creaminess that I fell head over heels for. It has a dense, meaty texture and an ultra smooth flavor with no acidity whatsoever.
Cabretou has a very slight, tangy fragrance and a hard, amber colored rind that I cut away before eating.
We tasted it with a glass of Minervois white, and some white Gaillac would also be good. Pin It
November 24, 2008
French Citizenship - One Step Closer
Just home from the sous-préfecture in Béziers with (pinching myself to make sure I'm not dreaming) Good News!
My French citizenship dossier has been accepted! I have a signed, dated and stamped récipissé in my hands, which means that it is now up to Béziers to process my application, then send it all on to another office somewhere in France for the second part of processing.
The gendarmes should be knocking on our door for an interview sometime in the next few months.
They have asked for a few more pieces of paper such as copies of my diplomas from high school and university and an attestation from my French teacher stating that I have indeed made an attempt atbutchering studying the French language since moving to France, but these are easy to provide.
I was walking on air when I left the sous-préfecture. Then as I was driving home and came around the last bend on the road to our village, there was a slice of rainbow stretching over the hills.
A good sign. And a very, very good day.
Pin It
My French citizenship dossier has been accepted! I have a signed, dated and stamped récipissé in my hands, which means that it is now up to Béziers to process my application, then send it all on to another office somewhere in France for the second part of processing.
The gendarmes should be knocking on our door for an interview sometime in the next few months.
They have asked for a few more pieces of paper such as copies of my diplomas from high school and university and an attestation from my French teacher stating that I have indeed made an attempt at
I was walking on air when I left the sous-préfecture. Then as I was driving home and came around the last bend on the road to our village, there was a slice of rainbow stretching over the hills.
A good sign. And a very, very good day.
Pin It
Photo du Jour - Stuck
Sections of the Canal du Midi have been drained for winter cleaning and maintenance, leaving these boats stuck in the mud. Pin It
November 23, 2008
Corn Chowder
The wind is howling. Dark grey, puffy clouds are sailing across a crisp blue sky.
Sun one minute, dark the next.
Time for some Chowder. Not Clam Chowder. Don't like clams.
Unfortunately no scallops in the house for Scallop Chowder. I love scallops.
I did manage to find a big can of corn in the depths of our mini pantry and we had some potatoes, onions and carrots. So, Corn Chowder it is.
Corn Chowder
serves 6-8
2 ounces thick cut bacon, diced
2 cups onion, diced
2 large carrots, peeled and diced
1 celery rib, diced (optional)
8 ounces white or yellow potatoes, peeled and diced
5 cups chicken stock
2 fresh thyme sprigs
3 cups corn - canned, frozen or fresh (about 6 ears)
1 1/2 cups heavy cream
1 teaspoon sea salt
1 teaspoon black pepper
a pinch of cayenne (optional)
Sun one minute, dark the next.
Time for some Chowder. Not Clam Chowder. Don't like clams.
Unfortunately no scallops in the house for Scallop Chowder. I love scallops.
I did manage to find a big can of corn in the depths of our mini pantry and we had some potatoes, onions and carrots. So, Corn Chowder it is.
Corn Chowder
serves 6-8
2 ounces thick cut bacon, diced
2 cups onion, diced
2 large carrots, peeled and diced
1 celery rib, diced (optional)
8 ounces white or yellow potatoes, peeled and diced
5 cups chicken stock
2 fresh thyme sprigs
3 cups corn - canned, frozen or fresh (about 6 ears)
1 1/2 cups heavy cream
1 teaspoon sea salt
1 teaspoon black pepper
a pinch of cayenne (optional)
Cook bacon in a large, heavy pot over moderate heat, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain.
Add onion, carrots and optional celery to bacon fat and cook, stirring, until onion is softened, 8 to 10 minutes.
Add the potatoes, chicken stock and thyme and simmer, covered, until potatoes are tender, about 15 minutes.
Add the corn and cream and simmer 10 minutes, uncovered.
Add salt and pepper to taste, and optional cayenne, then stir in bacon and serve.
Pin It
Add onion, carrots and optional celery to bacon fat and cook, stirring, until onion is softened, 8 to 10 minutes.
Add the potatoes, chicken stock and thyme and simmer, covered, until potatoes are tender, about 15 minutes.
Add the corn and cream and simmer 10 minutes, uncovered.
Add salt and pepper to taste, and optional cayenne, then stir in bacon and serve.
November 22, 2008
November 21, 2008
Not Something You See Every Day...
Every Thursday we head to our village bar where my husband plays bridge with friends and I sit and read or meet friends and sometimes watch a French soap opera called "Plus Belle La Vie" (so bad it's good) that the bar owner is a bit addicted to.
Last night this kid (18-20 years old) walked in wearing a black, long sleeved t-shirt and jeans. When he turned toward the bar I saw what was written on the back of the shirt, in giant silver capital letters...
VAGINA LOVER.
I saw it about the same time as hubby. We looked at each other and burst out laughing. And couldn't stop!
It begs the question: Did this kid know what it meant? And if so, was he advertising his amorous services?
I curse the fact that my camera batteries were dead.
About an hour after his arrival the locals in the bar started discussing the expression and wondering what it meant. The kid just ignored them. It was just too hilarious!
And a bit surreal.
Definitely not something you see every day. Thankfully.
Has anyone ever seen a t-shirt in English speaking countries with this expression written on it, or is this t-shirt company taking unfair advantage of foreigners? Pin It
Last night this kid (18-20 years old) walked in wearing a black, long sleeved t-shirt and jeans. When he turned toward the bar I saw what was written on the back of the shirt, in giant silver capital letters...
VAGINA LOVER.
I saw it about the same time as hubby. We looked at each other and burst out laughing. And couldn't stop!
It begs the question: Did this kid know what it meant? And if so, was he advertising his amorous services?
I curse the fact that my camera batteries were dead.
About an hour after his arrival the locals in the bar started discussing the expression and wondering what it meant. The kid just ignored them. It was just too hilarious!
And a bit surreal.
Definitely not something you see every day. Thankfully.
Has anyone ever seen a t-shirt in English speaking countries with this expression written on it, or is this t-shirt company taking unfair advantage of foreigners? Pin It
November 20, 2008
Photo du Jour - Espresso
Autumn makes me long for Italy.
I traveled to Milan a year ago and to Lucca two years ago. Both amazing places. One busy, bustling and an interesting mix of old and new. The other tranquil, red brick and charming.
Both had fabulous food and strong, liquid energy espresso that I couldn't get enough of. Pin It
November 19, 2008
November 18, 2008
La Fête du Fromage - Le Petit Risso
The Lozère is a wild and isolated department of the Languedoc-Roussillon which encompasses rugged mountains, vast meadows, deep gorges and limestone caves. Its human population is the lowest in France, leaving plenty of wide open spaces for the cows and sheep to graze.
It is home to several well known French cheeses such as Laguiole, Tomme de Lozère, Pélardon, and blue cheeses such as Bleu des Causses, Bleu d'Auvergne and Roquefort.
My most recent cheese discovery from the Lozère is another blue veined cheese called le Petit Risso. It is produced at the farm, La laiterie Rissoan, a small scale producer of cow's milk and sheep's milk cheeses since 1948.
Don't let that blue veining fool you. This is not Roquefort!
Le Petit Risso is soft and mild with slightly salty, grassy and tangy flavors. Its texture is dense, rich, quite buttery and chewy, and the rind is hard, but totally edible.
The cow's milk used to make this cheese is lait thermisé - heated at a lower temperature than pasteurized milk so that harmful bacteria are killed but flavorful enzymes remain.
Lait cru - never heated above 40°C
Lait thermisé - heated at 45°C for 30 minutes or 72°C for 1 second
Lait pasteurisé - heated at 63°C for 30 minutes or 72°C for at least 15 seconds
While I didn't fall head over heels in love with le Petit Risso, I would absolutely recommend it if you like mild blue cheeses.
It pairs best with some dry, fruity white wine or a dry rosé. Pin It
It is home to several well known French cheeses such as Laguiole, Tomme de Lozère, Pélardon, and blue cheeses such as Bleu des Causses, Bleu d'Auvergne and Roquefort.
My most recent cheese discovery from the Lozère is another blue veined cheese called le Petit Risso. It is produced at the farm, La laiterie Rissoan, a small scale producer of cow's milk and sheep's milk cheeses since 1948.
Don't let that blue veining fool you. This is not Roquefort!
Le Petit Risso is soft and mild with slightly salty, grassy and tangy flavors. Its texture is dense, rich, quite buttery and chewy, and the rind is hard, but totally edible.
The cow's milk used to make this cheese is lait thermisé - heated at a lower temperature than pasteurized milk so that harmful bacteria are killed but flavorful enzymes remain.
Lait cru - never heated above 40°C
Lait thermisé - heated at 45°C for 30 minutes or 72°C for 1 second
Lait pasteurisé - heated at 63°C for 30 minutes or 72°C for at least 15 seconds
While I didn't fall head over heels in love with le Petit Risso, I would absolutely recommend it if you like mild blue cheeses.
It pairs best with some dry, fruity white wine or a dry rosé. Pin It
November 17, 2008
Home
Last night I watched a series by Stephen Fry in which he traveled across America, spending a bit of time in each and every state. The final leg of his journey took him through San Francisco, northern California, Portland and Seattle. My old stomping grounds.
I sat there glued to the TV and experiencing some pretty strong feelings.
In San Francisco I could feel the vibe of that city, that amazing energy that I've never felt anywhere else, the satisfaction oozing from the people who know that they live in a very special, very unique place.
In Portland I could feel the clean air, the positive energy, the kind people, the green.
In Seattle I could feel the edginess, smell the salty air and roasting coffee beans, experience those breathtaking views out over Puget Sound and feel that misty rain on my face.
It was like visiting home.
Home.
In my heart New Orleans is my home away from home. Even though I don't get it sometimes, it is a place that is addictive, seductive, sultry. And rare.
But those jewel like cities along the Pacific still tug at my heart strings.
I get them. I know how to navigate them and know how the people think.
So watching Stephen Fry cavorting around the west coast made me a bit misty eyed.
Now France is my home. And I wouldn't want it any other way.
If I could fully express how fortunate I feel to be living here, I would. I thank my lucky stars every day that I am here, that I have the chance to live in Europe and in a country that values so much of what I value; recognizing the little things, appreciating family time, experiencing joy, savoring local delicacies.
And to have the time to be. Just BE.
To experience life. To enjoy amazing food and wine. And cheese!
So this definition of home. For me it is slippery. I still feel attached to so many places.
But I know that for now, even though my heart strings get tugged at from time to time, I am. Home. Pin It
I sat there glued to the TV and experiencing some pretty strong feelings.
In San Francisco I could feel the vibe of that city, that amazing energy that I've never felt anywhere else, the satisfaction oozing from the people who know that they live in a very special, very unique place.
In Portland I could feel the clean air, the positive energy, the kind people, the green.
In Seattle I could feel the edginess, smell the salty air and roasting coffee beans, experience those breathtaking views out over Puget Sound and feel that misty rain on my face.
It was like visiting home.
Home.
In my heart New Orleans is my home away from home. Even though I don't get it sometimes, it is a place that is addictive, seductive, sultry. And rare.
But those jewel like cities along the Pacific still tug at my heart strings.
I get them. I know how to navigate them and know how the people think.
So watching Stephen Fry cavorting around the west coast made me a bit misty eyed.
Now France is my home. And I wouldn't want it any other way.
If I could fully express how fortunate I feel to be living here, I would. I thank my lucky stars every day that I am here, that I have the chance to live in Europe and in a country that values so much of what I value; recognizing the little things, appreciating family time, experiencing joy, savoring local delicacies.
And to have the time to be. Just BE.
To experience life. To enjoy amazing food and wine. And cheese!
So this definition of home. For me it is slippery. I still feel attached to so many places.
But I know that for now, even though my heart strings get tugged at from time to time, I am. Home. Pin It
Photo du Jour - Palmiers
Little, savory palmiers.
Puff pastry rolled out into thin sheets, a layer of Dijon mustard, a drizzle of honey, a layer of thinly sliced prosciutto and a good dusting of Parmesan cheese, rolled up from each side so they meet in the middle, then sliced into little hearts and baked until golden.
Sweet palmiers used to be my favorite treat from the boulangerie. Flaky and sugary, they shower you with sticky crumbs while you eat them.
These savory versions are perfect for parties or to serve with apéros. Pin It
November 16, 2008
November 15, 2008
La Fête du Fromage - Round Up # 3
Voilà! - the November round up of La Fête du Fromage International Cheese Tasting Event.
Thank you to everyone who joined in and I hope to see you again in December!
Nathalie of Spaced Out Ramblings offers us an enticing chunk of Italian cheese from the Piemonte region ofItaly called
~~~~~~~~~~~~~~~~~~
My sincere apologies to Mariana at History of Greek Food, as I accidentally left her entry out of the original round-up. The recipe she shares for Cheese and Sesame Balls using Manouri, a fresh, delicate goat or sheep's milk cheese, was inspired by a poem that is over 2000 years old. Truly inspiring and a great idea for us "cheese junkies."
~~~~~~~~~~~~~~~~~~~~~~~~~~
Chelly at Rolling in Dough, wrote an engaging love letter to Comté, a cheese that conjures up fond memories of France in every delicious bite.
"When I have thin slices of Comte' on Baguette for lunch, I'm in France. But Comte' really shines when enjoyed with some crusty bread and a glass of red wine. Simplicity defined - to me there isn't a better combination."
~~~~~~~~~~~~~~~~~~~~
Camille, who lives in Paris and writes the inspiring blog Croque Camille, spiced up a humble tuna melt with some crumbly, tangy Tillamook Cheddar cheese (and this fellow expat living in France wants to know where she found it exactly?!?). This sandwich looks like some serious comfort food.
A Chutney Cheese Ball made with tangy and creamy artisan chèvre is the Fête du Fromage entry from Rachel at The Crispy Cook. The cheese is produced by Elizabeth Porter of Argyle, New York and the Chutney Cheese Ball is Rachel's brilliant creation.
Judith at A Shortcut to Mushrooms, a blog that is full of fabulous vegetarian recipes, really enjoyed the the soft, mild Port Salut that she tasted for La Fête. After sampling it on its own, she whipped up a Pepper, Port Salut and Onion Tart and loved how the cheese paired with the red pepper and sweet onions. This looks wonderful!
Thanks again everyone!
Come and celebrate cheese with us again in December.
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?
The 15th of every month will be the official day for La Fête du Fromage. Please have your entries to me by the end of the 13th.
Thank you to everyone who joined in and I hope to see you again in December!
Nathalie of Spaced Out Ramblings offers us an enticing chunk of Italian cheese from the Piemonte region of
~~~~~~~~~~~~~~~~~~
My sincere apologies to Mariana at History of Greek Food, as I accidentally left her entry out of the original round-up. The recipe she shares for Cheese and Sesame Balls using Manouri, a fresh, delicate goat or sheep's milk cheese, was inspired by a poem that is over 2000 years old. Truly inspiring and a great idea for us "cheese junkies."
~~~~~~~~~~~~~~~~~~~~~~~~~~
"When I have thin slices of Comte' on Baguette for lunch, I'm in France. But Comte' really shines when enjoyed with some crusty bread and a glass of red wine. Simplicity defined - to me there isn't a better combination."
~~~~~~~~~~~~~~~~~~~~
Camille, who lives in Paris and writes the inspiring blog Croque Camille, spiced up a humble tuna melt with some crumbly, tangy Tillamook Cheddar cheese (and this fellow expat living in France wants to know where she found it exactly?!?). This sandwich looks like some serious comfort food.
~~~~~~~~~~~~~~~~~~~~~~
A Chutney Cheese Ball made with tangy and creamy artisan chèvre is the Fête du Fromage entry from Rachel at The Crispy Cook. The cheese is produced by Elizabeth Porter of Argyle, New York and the Chutney Cheese Ball is Rachel's brilliant creation.
~~~~~~~~~~~~~~~~~~~~~~~~
First a taste, then a tart.Judith at A Shortcut to Mushrooms, a blog that is full of fabulous vegetarian recipes, really enjoyed the the soft, mild Port Salut that she tasted for La Fête. After sampling it on its own, she whipped up a Pepper, Port Salut and Onion Tart and loved how the cheese paired with the red pepper and sweet onions. This looks wonderful!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
A beautiful trio of mezes, (mezes is an appetizer served with wine, ouzo or tsikoudia) called Cheese Sagnaki, is Ivy's of Kopiaste's entry to la Fête. "Saganaki is very easy to make but you will need a very good Greek hard cheese. Saganaki can be made with Graviera, Kefalotyri, Kefalograviera, Formaella, Halloumi, Kaskavalli..."
Ivy shares three recipes for Sagnaki and they all look fantastic!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
We're in the height of the Vacherin du Haut Doubs season, my cheese entry for La Fête. This is a soft and yeasty flavored cheese that is infused with mild pine flavors by the spruce wood box that the cheese sits in while it matures. It is only available from August 15 and March 31, so get some while you can!
A beautiful trio of mezes, (mezes is an appetizer served with wine, ouzo or tsikoudia) called Cheese Sagnaki, is Ivy's of Kopiaste's entry to la Fête. "Saganaki is very easy to make but you will need a very good Greek hard cheese. Saganaki can be made with Graviera, Kefalotyri, Kefalograviera, Formaella, Halloumi, Kaskavalli..."
Ivy shares three recipes for Sagnaki and they all look fantastic!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Thanks again everyone!
Come and celebrate cheese with us again in December.
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?
The 15th of every month will be the official day for La Fête du Fromage. Please have your entries to me by the end of the 13th.
- 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
Photo du Jour - Onion Bhaji and Vegetable Pakora
We had another scrumptious World Food Evening last night. This month's theme was Indian and it was a meal that rivaled any restaurant.
To whet our appetites; homemade onion bhajis and vegetable pakoras served with three kinds of chutney, a refreshing raita and spicy lime pickle.
Two kinds of curry, dal, saag aloo, homemade naan bread and rice followed. Needless to say, we were absolutely stuffed at the end of the meal.
We woke up this morning with our clothes and hair smelling of curry. I can only imagine how our friend's entire house must smell... Pin It
November 14, 2008
Photo du Jour
The autumn leaves on our house.
The wind picked up this morning so I'm not sure how much longer they'll hang around. Pin It
November 13, 2008
Indian Spiced Potato Wedges
These are good. Really, really good. And easy.
Really, really easy.
I can't even look a jar of mango or peach chutney without a burning desire to roast up a big batch of these Indian Spiced Potatoes, which are basically big, oven roasted french fries that have been smothered in ghee and Indian spices.
Need I say more?
about to go in the oven
Indian Spiced Potatoes
serves 4
inspired by a recipe from The Australian Women's Weekly
2 pounds potatoes
2 ounces ghee
2 cloves garlic, minced
1 inch piece of ginger, peeled and minced
2 teaspoons black mustard seeds
2 teaspoons garam masala
2 teaspoons ground cumin
1/4 teaspoon chili powder
1/2 teaspoon freshly ground black pepper
Salt to taste
Pre-heat oven to 400 degrees F.
Peel and halve each potato lengthwise, then cut each half into two or three wedges.
Combine potatoes with remaining ingredients in a large bowl.
Place potatoes mixture on a large, non-stick baking dish and bake, turning occasionally, about 15-20 minutes, until browned and tender.
Pin It
Really, really easy.
I can't even look a jar of mango or peach chutney without a burning desire to roast up a big batch of these Indian Spiced Potatoes, which are basically big, oven roasted french fries that have been smothered in ghee and Indian spices.
Need I say more?
about to go in the ovenIndian Spiced Potatoes
serves 4
inspired by a recipe from The Australian Women's Weekly
2 pounds potatoes
2 ounces ghee
2 cloves garlic, minced
1 inch piece of ginger, peeled and minced
2 teaspoons black mustard seeds
2 teaspoons garam masala
2 teaspoons ground cumin
1/4 teaspoon chili powder
1/2 teaspoon freshly ground black pepper
Salt to taste
Pre-heat oven to 400 degrees F.
Peel and halve each potato lengthwise, then cut each half into two or three wedges.
Combine potatoes with remaining ingredients in a large bowl.
Place potatoes mixture on a large, non-stick baking dish and bake, turning occasionally, about 15-20 minutes, until browned and tender.
Pin It
Photo du Jour - Indian Pommes Frites
November 12, 2008
Food and Wine Courses at Château Ventenac
Julia Bristow, the owner of the spectacular Château Ventenac, situated on the Canal du Midi in Ventenac-en-Minervois, is offering two courses in the spring of 2009 for all you food and wine lovers out there.
May 3-7
A five day/four night Mediterranean Vegetarian Cookery Course which offers the opportunity to learn seasonal vegetarian cooking with Rachel Demuth, owner of the award winning Demuth's Vegetarian Restaurant in Bath, and Jo Ingleby, experienced chef and cookery tutor.
The vegetarian course includes four cookery sessions with a combination of hands on cookery and demonstration where we will create delicious Mediterranean meals together using the best seasonal vegetables, local oils and wines. We will visit a local market, visit local producers and have a special wine tasting with Juliet Bruce Jones, Master of Wine.May 18-21
Discover the diverse and award winning wines of the Languedoc over 4 days on a Wine Tasting Holiday with your expert wine guide, Juliet Bruce Jones, one of only 287 Masters of Wine worldwide.
Juliet is a friend of mine so I've had the pleasure of being a second (and much less educated) opinion on a few wine tasting outings with her. Her knowledge of wine is extensive and her enthusiasm for the wine of the Languedoc is contagious!
Contact Julia Bristow to sign up for either course or for information about the other courses on offer at Château Ventenac.
Pin It
November 11, 2008
La Fête du Fromage - Timanoix
Somehow, in the midst of my Parisian cheese orgy in September, I forgot to take a photo of Timanoix, a monastic cheese that I bought in one of Pascal Beillevaire's shops.
Fortunately it looks almost exactly like a cheese we tasted last June, so if you need a visual, have a look at the photos from La Fête du Fromage featuring Trappe Echourgnac.
Timanoix is another impressive cheese from Brittany, a region that is celebrated for its sweet butter, but isn't really known for cheese. From what I've tasted, the cheese they do offer is of very high quality and exquisite flavor.
It is produced by Trappist monks in the style of Trappe Echourgnac at the l'Abbaye Notre Dame de Timadeuc, located in the town Bréhan in southern Brittany. A rich, chocolate brown rind enrobes a cream colored, semi-soft cheese made of unpasteurized cow's milk cheese. I've also seen it described online as pasteurized, so possibly it is pasteurized for export?
Frequent bathing in walnut liqueur and brine during two months of affinage produces a cheese with a rich, warm aroma and pronounced, walnut flavor that also has enticing hints of coffee and smoke. The texture is at the same time silky, creamy and chewy.
I believe this one could be an acquired taste, but I found its earthy, nutty flavor absolutely delicious!
The robust flavor of Timanoix would pair well with some strong, hearty ale or a glass of Cabernet Franc.
Don't forget to join in November's La Fête du Fromage International Cheese Tasting Event! The deadline for entries is November 13. Pin It
Fortunately it looks almost exactly like a cheese we tasted last June, so if you need a visual, have a look at the photos from La Fête du Fromage featuring Trappe Echourgnac.
Timanoix is another impressive cheese from Brittany, a region that is celebrated for its sweet butter, but isn't really known for cheese. From what I've tasted, the cheese they do offer is of very high quality and exquisite flavor.
It is produced by Trappist monks in the style of Trappe Echourgnac at the l'Abbaye Notre Dame de Timadeuc, located in the town Bréhan in southern Brittany. A rich, chocolate brown rind enrobes a cream colored, semi-soft cheese made of unpasteurized cow's milk cheese. I've also seen it described online as pasteurized, so possibly it is pasteurized for export?
Frequent bathing in walnut liqueur and brine during two months of affinage produces a cheese with a rich, warm aroma and pronounced, walnut flavor that also has enticing hints of coffee and smoke. The texture is at the same time silky, creamy and chewy.
I believe this one could be an acquired taste, but I found its earthy, nutty flavor absolutely delicious!
The robust flavor of Timanoix would pair well with some strong, hearty ale or a glass of Cabernet Franc.
Don't forget to join in November's La Fête du Fromage International Cheese Tasting Event! The deadline for entries is November 13. Pin It
Photo du Jour - Cépage
Cépage - French for grape variety
Each individual color represents a different cépage that grows here in the Minervois. Pin It
November 10, 2008
French Citizenship Update
About ten days ago I took another trip to Béziers for a haircut and a stop at the Centre Hobson to drop off my parent's birth and marriage certificates for official translation. Not just anyone can translate documents in the official capacity, only government certified translators can. Which is fair enough. A bit pricey though, at €40 a page.
The funny (i.e. annoying) thing is, it would be cheaper if I were from the UK, as American English is considered a dialect, so they charge about 20% more for a spécialiste du dialecte.
No, I'm not joking.
Five years ago we gave Madame Hobson plenty of business as she did all of the translations for our first cartes de séjours. She's wonderful to work with; warm and friendly and works quickly and efficiently.
She looked over my new sheaf of papers and made a few notes, then told me how happy she was to hear that I loved living in France and that I wanted to become a French citizen. I left her office with a smile on my face.
The translations were ready last Tuesday. Madame Hobson kindly only charged €20 a page, as birth and marriage certificates are mostly names and dates, thus easy translation work. We had a nice chat about American politics and how I might get past the brick wall that has become my ability to progress with the French language (she advised reading more in French) and sent me on my way with encouraging words about my upcoming citizenship process.
The big news: the sous-préfecture in Béziers has decided to let those of us applying for citizenship to make an appointment and bring our dossiers directly to them instead of having to turn it in at the local level, in my case the village mayor's office . They found that upwards of 80% of the dossiers were being returned due to numerous reasons so they decided to make it easier for everyone involved.
The mayor's secretary gave me a phone number to call and miracle of miracles, an actual human being answered the first time I called and gave me an appointment for November 24.
I've got my apostilles, I've got my translations, I've got my casier judiciaire.
I am ready. Pin It
The funny (i.e. annoying) thing is, it would be cheaper if I were from the UK, as American English is considered a dialect, so they charge about 20% more for a spécialiste du dialecte.
No, I'm not joking.
Five years ago we gave Madame Hobson plenty of business as she did all of the translations for our first cartes de séjours. She's wonderful to work with; warm and friendly and works quickly and efficiently.
She looked over my new sheaf of papers and made a few notes, then told me how happy she was to hear that I loved living in France and that I wanted to become a French citizen. I left her office with a smile on my face.
The translations were ready last Tuesday. Madame Hobson kindly only charged €20 a page, as birth and marriage certificates are mostly names and dates, thus easy translation work. We had a nice chat about American politics and how I might get past the brick wall that has become my ability to progress with the French language (she advised reading more in French) and sent me on my way with encouraging words about my upcoming citizenship process.
The big news: the sous-préfecture in Béziers has decided to let those of us applying for citizenship to make an appointment and bring our dossiers directly to them instead of having to turn it in at the local level, in my case the village mayor's office . They found that upwards of 80% of the dossiers were being returned due to numerous reasons so they decided to make it easier for everyone involved.
The mayor's secretary gave me a phone number to call and miracle of miracles, an actual human being answered the first time I called and gave me an appointment for November 24.
I've got my apostilles, I've got my translations, I've got my casier judiciaire.
I am ready. Pin It
November 9, 2008
Photo du Jour - Church Bells
The church bells ring 24 hours a day, twice on the hour and once on the half hour.
They can be heard from miles away and are one of the only sounds of civilization that I hear when out walking in the vineyards. Pin It
November 8, 2008
Photo du Jour
Seeing this makes me wonder about the history of this stone wall.
Was it originally a small opening in the village's remparts* wall? Was it a window?
*a defensive wall or fortification Pin It
November 7, 2008
Baked Apple Crunch
For the last couple of days we've been wrapped up in a warm, comforting blanket of contentment due to Tuesday's fantastic election results.
Add to the mix a hearty portion of cinnamon, clove and nutmeg laced Apple Crunch topped with vanilla ice cream, and you've got yourself a recipe for nirvana.
This recipe is my adaption of Hannah Davis' Baked Apple Crunch, a recipe from the 1700's that is prinited in the New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants, by Molly O'Neill.
I love this cookbook! It is crammed with delicious recipes ranging from Afghan to Argentinian, Chinese to Creole, Italian to Indian. And it was the first gift my husband, a native New Yorker, ever gave me (a subtle hint that he had high expectations of my cooking abilities, perhaps?).
My version of Apple Crunch is often requested by friends so I find myself making it over and over every autumn. Once you try it, you'll know why.
sliced up apples, mixed with sugar and spices
the crunch topping
the golden Apple Crunch, hot out of the oven and fragrant with spices (I made this twice in the last week, hence the different dish)
Apple Crunch
serves 6
filling:
2 pounds tart cooking apples, such as Granny Smith
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon freshly ground nutmeg
1/2 teaspoon ground cloves
topping:
1/2 cup flour
1/4 cup sugar
3 tablespoons butter, cut into small pieces
1 teaspoon vanilla
Pre-heat oven to 350 degrees F.
In a large bowl mix the sugar, cinnamon, nutmeg and cloves together.
Peel, core and thinly slice the apples and mix with the sugar and spice mix so all the apples are coated well.
Spoon into round pie plate or square ceramic baking pan.
In another bowl, mix the flour and sugar together, then add the butter and the vanilla.
Using your fingers, combine the mixture so the butter is combined with the dry ingredients.
Spoon over the apples to evenly cover.
Bake for 1 hour, until apples are soft and cooked through and top is golden.
If serving without ice cream, sprinkle with a couple of tablespoons of powdered sugar. Pin It
Add to the mix a hearty portion of cinnamon, clove and nutmeg laced Apple Crunch topped with vanilla ice cream, and you've got yourself a recipe for nirvana.
This recipe is my adaption of Hannah Davis' Baked Apple Crunch, a recipe from the 1700's that is prinited in the New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants, by Molly O'Neill.
I love this cookbook! It is crammed with delicious recipes ranging from Afghan to Argentinian, Chinese to Creole, Italian to Indian. And it was the first gift my husband, a native New Yorker, ever gave me (a subtle hint that he had high expectations of my cooking abilities, perhaps?).
My version of Apple Crunch is often requested by friends so I find myself making it over and over every autumn. Once you try it, you'll know why.
sliced up apples, mixed with sugar and spices
the crunch topping
the golden Apple Crunch, hot out of the oven and fragrant with spices (I made this twice in the last week, hence the different dish)Apple Crunch
serves 6
filling:
2 pounds tart cooking apples, such as Granny Smith
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon freshly ground nutmeg
1/2 teaspoon ground cloves
topping:
1/2 cup flour
1/4 cup sugar
3 tablespoons butter, cut into small pieces
1 teaspoon vanilla
Pre-heat oven to 350 degrees F.
In a large bowl mix the sugar, cinnamon, nutmeg and cloves together.
Peel, core and thinly slice the apples and mix with the sugar and spice mix so all the apples are coated well.
Spoon into round pie plate or square ceramic baking pan.
In another bowl, mix the flour and sugar together, then add the butter and the vanilla.
Using your fingers, combine the mixture so the butter is combined with the dry ingredients.
Spoon over the apples to evenly cover.
Bake for 1 hour, until apples are soft and cooked through and top is golden.
If serving without ice cream, sprinkle with a couple of tablespoons of powdered sugar. Pin It
November 6, 2008
Photo du Jour
My little helpers.
I was taking some cheese photographs and the cats decided that they should be my assistants! Pin It
November 5, 2008
A Collective Sigh of Relief
Today I could hold my head up high.
Proud that my fellow Americans made the right choice. Happy that there is hope in the air.
Finally, after eight long, excruciating, embarrassing years, a person who deserves to be President.
There was no apologizing to our neighbors this time around. Unlike the last election, when we were asked over and over again, "Why would the American people re-elect such a horrible President?"
We would sadly shake our heads and tell them that we couldn't understand it either.
I walked to the épicerie this morning and had several neighbors congratulate me on the outcome of the election. Like me, they were all smiling and happy.
I think the world breathed a collective sigh of relief last night. Pin It
Proud that my fellow Americans made the right choice. Happy that there is hope in the air.
Finally, after eight long, excruciating, embarrassing years, a person who deserves to be President.
There was no apologizing to our neighbors this time around. Unlike the last election, when we were asked over and over again, "Why would the American people re-elect such a horrible President?"
We would sadly shake our heads and tell them that we couldn't understand it either.
I walked to the épicerie this morning and had several neighbors congratulate me on the outcome of the election. Like me, they were all smiling and happy.
I think the world breathed a collective sigh of relief last night. Pin It
November 4, 2008
La Fête du Fromage - Menez Hom
Our friends are leaving for their new home in Brittany in a couple of weeks.
I'm really sad to see them go...however, I think they'll be seeing me up there in the land of cider and crêpes before too long.
I would happily travel all the way to the ends of Brittany just to get my hands on some more of this little gem of a goat's cheese, Menez Hom.
The cheese is named for le Menez Hom, a "mountain" (330 meters) that is way out on the tip of the Crozon Peninsula in Finistère département in Brittany.
This is one of the most unusual unpasteurized chèvres I've ever tasted. Unusual because Menez Hom has no goaty flavor at all and only a very slight, fresh milk aroma. If you're not a fan of goat's cheese, this one might be safe for you to try.
It is delicate and sweet and even though it looks like it might be chalky, it isn't. The texture is super creamy and melts in your mouth. The ash covering is edible and doesn't seem to add any flavor. It has a slight hint of citrus, and some grass and straw flavors. Truly a divine cheese!
I would suggest some hard apple cider, from Brittany, of course, or white wine with this one.
Pin It
I'm really sad to see them go...however, I think they'll be seeing me up there in the land of cider and crêpes before too long.
I would happily travel all the way to the ends of Brittany just to get my hands on some more of this little gem of a goat's cheese, Menez Hom.
The cheese is named for le Menez Hom, a "mountain" (330 meters) that is way out on the tip of the Crozon Peninsula in Finistère département in Brittany.
This is one of the most unusual unpasteurized chèvres I've ever tasted. Unusual because Menez Hom has no goaty flavor at all and only a very slight, fresh milk aroma. If you're not a fan of goat's cheese, this one might be safe for you to try.
It is delicate and sweet and even though it looks like it might be chalky, it isn't. The texture is super creamy and melts in your mouth. The ash covering is edible and doesn't seem to add any flavor. It has a slight hint of citrus, and some grass and straw flavors. Truly a divine cheese!
I would suggest some hard apple cider, from Brittany, of course, or white wine with this one.
Pin It
Photos du Jour - Olives
Olives ripening in the sun.
Many of our neighbors have begun harvesting their olives. These two trees sit alone at the edge of a vineyard and aren't looked after.
Pin It
November 3, 2008
November 2, 2008
A Rabbit Tale
Well not a rabbit exactly, but a hare. Un lièvre.
As I mentioned a couple of weeks ago, our neighbor stopped by with a generous gift of a freshly shot hare from his most recent hunting venture out in the vineyards. A very red, very bloody, very fresh hare that he had kindly "cleaned" (removed fur, chopped off head and cleaned out insides) before bringing to our house.
After getting over the initial shock of all that blood, I managed to cut it into pieces without hurling (and all the while mumbling to myself that this damn thing better be worth it).
I'm really far too squeamish to cut apart animals. The last time I was given a wild boar's leg and had to scrape the bristles off of it and cut the meat off the bone, I almost passed out.
Anyway...
in the marinade
There were several Civet de Lièvre recipes online so I ended up taking bits and pieces from a few and melding them into my own. The result was really fantastic! Very rich and robust, with wonderful, earthy flavors from all the wild thyme and rosemary it had nibbled on out in the garrigue. We loved it!
I hope he brings us another one soon. It was so delicious that I will do my best to ignore all that blood. It really was worth it.
rustic!
Civet de Lièvre
serves 6
2.5 pounds hare, cut into 6-8 portions
The marinade:
1/2-1 bottle (enough to cover the hare) hearty, full-bodied red wine I used a Minervois.
2 tablespoons Armagnac or Cognac
1 large onion, thinly sliced
2 carrots, peeled and sliced into rounds
5 juniper berries
2 bay leaves
2 cloves garlic, minced
~~~~~~~~~~~~~~
2 tablespoons butter or duck fat
6 ounces thick cut, smoked bacon (lardons)
1 large onion, thinly sliced
1 garlic clove, minced
1/4 cup flour
8 ounces button mushrooms, wiped clean and quartered
salt and freshly ground black pepper
Mix the wine and next 6 ingredients and marinate the hare in a big glass bowl, covered, for 24 hours in the fridge, turning the pieces a few times.
The next day, remove the hare from the marinade and pat dry.
Put the reserved marinade in a pan and bring to a boil, then lower the heat and simmer for 30 minutes. Strain the marinade through a fine sieve, pressing down on the solids with the back of a spoon.
While the marinade is simmering, warm the butter or duck fat in a cast iron pot with a lid over medium heat and brown the hare on both sides. Remove to a plate.
Add the lardons to the pot and sauté until lightly browned. Remove to the plate with the hare.
Add the onions to the pot and sauté until just turning a pale golden color, then add the garlic and flour and sauté another minute.
Put the hare pieces, lardons and strained marinade in the pot and bring to a boil. Turn the heat down, cover and simmer for 2 hours.
Add the mushrooms and cook an additional 30 minutes until the hare is tender and falling off the bone.
Season to taste with salt and freshly ground black pepper.
Serve with fresh pasta or potatoes.
If the sauce seems too thin, make a slurry of 1 tablespoon flour dissolved in 2 tablespoons ice water and whisk into simmering sauce. Simmer at least 15 minutes more to allow the sauce to thicken. Pin It
As I mentioned a couple of weeks ago, our neighbor stopped by with a generous gift of a freshly shot hare from his most recent hunting venture out in the vineyards. A very red, very bloody, very fresh hare that he had kindly "cleaned" (removed fur, chopped off head and cleaned out insides) before bringing to our house.
After getting over the initial shock of all that blood, I managed to cut it into pieces without hurling (and all the while mumbling to myself that this damn thing better be worth it).
I'm really far too squeamish to cut apart animals. The last time I was given a wild boar's leg and had to scrape the bristles off of it and cut the meat off the bone, I almost passed out.
Anyway...
in the marinadeThere were several Civet de Lièvre recipes online so I ended up taking bits and pieces from a few and melding them into my own. The result was really fantastic! Very rich and robust, with wonderful, earthy flavors from all the wild thyme and rosemary it had nibbled on out in the garrigue. We loved it!
I hope he brings us another one soon. It was so delicious that I will do my best to ignore all that blood. It really was worth it.
rustic!Civet de Lièvre
serves 6
2.5 pounds hare, cut into 6-8 portions
The marinade:
1/2-1 bottle (enough to cover the hare) hearty, full-bodied red wine I used a Minervois.
2 tablespoons Armagnac or Cognac
1 large onion, thinly sliced
2 carrots, peeled and sliced into rounds
5 juniper berries
2 bay leaves
2 cloves garlic, minced
~~~~~~~~~~~~~~
2 tablespoons butter or duck fat
6 ounces thick cut, smoked bacon (lardons)
1 large onion, thinly sliced
1 garlic clove, minced
1/4 cup flour
8 ounces button mushrooms, wiped clean and quartered
salt and freshly ground black pepper
Mix the wine and next 6 ingredients and marinate the hare in a big glass bowl, covered, for 24 hours in the fridge, turning the pieces a few times.
The next day, remove the hare from the marinade and pat dry.
Put the reserved marinade in a pan and bring to a boil, then lower the heat and simmer for 30 minutes. Strain the marinade through a fine sieve, pressing down on the solids with the back of a spoon.
While the marinade is simmering, warm the butter or duck fat in a cast iron pot with a lid over medium heat and brown the hare on both sides. Remove to a plate.
Add the lardons to the pot and sauté until lightly browned. Remove to the plate with the hare.
Add the onions to the pot and sauté until just turning a pale golden color, then add the garlic and flour and sauté another minute.
Put the hare pieces, lardons and strained marinade in the pot and bring to a boil. Turn the heat down, cover and simmer for 2 hours.
Add the mushrooms and cook an additional 30 minutes until the hare is tender and falling off the bone.
Season to taste with salt and freshly ground black pepper.
Serve with fresh pasta or potatoes.
If the sauce seems too thin, make a slurry of 1 tablespoon flour dissolved in 2 tablespoons ice water and whisk into simmering sauce. Simmer at least 15 minutes more to allow the sauce to thicken. Pin It
November 1, 2008
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