In addition to a jumble of various farming equipment, inside you'll find a tractor or two, several wine cuves, harvesting baskets, wine bottles, maybe an old car and most likely a couple of cats. Pin It
July 31, 2009
Photo du Jour - Minervois Barn
In addition to a jumble of various farming equipment, inside you'll find a tractor or two, several wine cuves, harvesting baskets, wine bottles, maybe an old car and most likely a couple of cats. Pin It
July 29, 2009
La Fête du Fromage - La Lauze?
It seems that there has been some confusion.
Every summer a local goat's cheese maker shows up at the Olonzac market with their mouth-watering, seasonal offerings. I stopped by their stand last week and in the midst of the pyramides, wheels and crottins I noticed two square shaped cheeses. One I recognized as Fouettard Claquemolle, which I bought from them last July. I asked what the other one was called and the young woman replied, "Fouettard Claquemolle".
Hmmm....
I told her that I had bought the other square cheese last summer and the man selling the cheese at the time had called it Fouettard Claquemolle. She insisted that the one I was currently interested in was le vrai Fouettard Claquemolle and the other one, the one we tasted last summer, is called La Lauze.
Alors.
Whatever they're called, the one thing that these two cheeses have in common is that they are both divine!
Fouttard Claquemolle's inviting aroma is warm and nutty and it has a smooth, soft and chewy pâte that could almost be described as meaty. The flavor is well balanced with mild yeast and salt, earthy mushrooms and just a hint of goatiness, and there is a nice tang and piquancy on the tongue. The combination of the soft texture and lively flavor is truly delicious!
All three of the organic, unpasteurized fromages de chèvre that I've tasted from La Ferme de Roquecave have been amazing. While I have the chance I plan on tasting their entire range of cheeses this summer.
A glass of red wine from the Minervois was a perfect match to Fouettard Claquemolle. Pin It
Every summer a local goat's cheese maker shows up at the Olonzac market with their mouth-watering, seasonal offerings. I stopped by their stand last week and in the midst of the pyramides, wheels and crottins I noticed two square shaped cheeses. One I recognized as Fouettard Claquemolle, which I bought from them last July. I asked what the other one was called and the young woman replied, "Fouettard Claquemolle".
Hmmm....
I told her that I had bought the other square cheese last summer and the man selling the cheese at the time had called it Fouettard Claquemolle. She insisted that the one I was currently interested in was le vrai Fouettard Claquemolle and the other one, the one we tasted last summer, is called La Lauze.
Alors.
Whatever they're called, the one thing that these two cheeses have in common is that they are both divine!
Fouttard Claquemolle's inviting aroma is warm and nutty and it has a smooth, soft and chewy pâte that could almost be described as meaty. The flavor is well balanced with mild yeast and salt, earthy mushrooms and just a hint of goatiness, and there is a nice tang and piquancy on the tongue. The combination of the soft texture and lively flavor is truly delicious!
All three of the organic, unpasteurized fromages de chèvre that I've tasted from La Ferme de Roquecave have been amazing. While I have the chance I plan on tasting their entire range of cheeses this summer.
A glass of red wine from the Minervois was a perfect match to Fouettard Claquemolle. Pin It
July 28, 2009
Photo du Jour - La Terrasse
La petite terrasse.
Passed by this little roadside café in a neighboring village yesterday. Not sure if it's still open or not.
Love the collection of chairs! Pin It
July 26, 2009
Summertime Sangria
Our local co-op sells Minervois rosé for the bargain price of €1.30 a liter.
We enjoy its thirst-quenching, refreshing qualities all summer long, and like to do all we can to support our local vignerons!
Husband recently decided that we should try to make Sangria with rosé instead of red so I happily mixed up this concoction late this morning and left it to sit and infuse in the fridge for a few hours. At lunchtime we poured ourselves a couple of icy cold glasses to taste.
What a wonderful flavor!
Tangy, not too sweet, invigorating and delicious. I'm so happy with the results!
Loulou's Summertime Sangria
Leave in the refrigerator for several hours or overnight to allow the flavors to blend.
Serve over ice.
¡Salud!
*no need to use your best Cognac for this recipe
.
Pin It
We enjoy its thirst-quenching, refreshing qualities all summer long, and like to do all we can to support our local vignerons!
Husband recently decided that we should try to make Sangria with rosé instead of red so I happily mixed up this concoction late this morning and left it to sit and infuse in the fridge for a few hours. At lunchtime we poured ourselves a couple of icy cold glasses to taste.
What a wonderful flavor!
Tangy, not too sweet, invigorating and delicious. I'm so happy with the results!
Loulou's Summertime Sangria
- 1 bottle of dry rosé
- 1/4 cup Cognac* or brandy
- 2 lemons, cut into pieces
- 1 orange, cut into pieces
- 3-5 tablespoons sugar
Leave in the refrigerator for several hours or overnight to allow the flavors to blend.
Serve over ice.
¡Salud!
*no need to use your best Cognac for this recipe
.
Pin It
July 25, 2009
Photo du Jour - A Little Something to Nibble On
I wish I could claim credit for this scrumptious creation. But I can't. I have to give it to a friend of mine.
A simple combination of horseradish cream cheese spread on thinly sliced rounds of toasted baguette and topped with slices of roasted beets. Sprinkle a bit of salt and freshly ground black pepper over the top and voilà - perfect apéro hour nibbles! Pin It
July 23, 2009
July 22, 2009
La Fête du Fromage - Brie de Nangis
When I go shopping and want to pick up some cheese to have around the house to nibble on, Brie is not one that I usually go for. I like Brie just fine, but living in the land of hundreds, some say thousands, of varieties of delicious cheese, I tend to go for more something a bit more interesting.
Then I spotted a big wheel of Brie de Nangis on offer at the cheese counter of our little local grocery store.
Hmmm...a Brie I've never seen before. How is that possible?
This is a delectable cheese!
It is lush with the taste of sweet creamy butter, and is packed with rich, but not too rich, mushroom flavors. It has a smooth, luscious texture and a pleasant, chewy mouthfeel that is wonderful with a crispy baguette.
Originally from the town of Nangis in the Seine-et-Marne département (home of Disneyland Paris, the Château de Fountainbleau, Brie de Melun and Brie de Meaux), this unpasteurized cow's milk cheese almost disappeared into obscurity until a lone artisan producer revived its production.
Brie de Nangis is charming and friendly and oh-so-easy to fall in love with.
Please try it. I promise you won't be disappointed!
A glass of fruity Beaujolais or crisp, summery Sauvignon Blanc would pair well with this cheese. Pin It
Then I spotted a big wheel of Brie de Nangis on offer at the cheese counter of our little local grocery store.
Hmmm...a Brie I've never seen before. How is that possible?
This is a delectable cheese!
It is lush with the taste of sweet creamy butter, and is packed with rich, but not too rich, mushroom flavors. It has a smooth, luscious texture and a pleasant, chewy mouthfeel that is wonderful with a crispy baguette.
Originally from the town of Nangis in the Seine-et-Marne département (home of Disneyland Paris, the Château de Fountainbleau, Brie de Melun and Brie de Meaux), this unpasteurized cow's milk cheese almost disappeared into obscurity until a lone artisan producer revived its production.
Brie de Nangis is charming and friendly and oh-so-easy to fall in love with.
Please try it. I promise you won't be disappointed!
A glass of fruity Beaujolais or crisp, summery Sauvignon Blanc would pair well with this cheese. Pin It
July 21, 2009
July 19, 2009
Sunday Reading
The many travel adventures of an exuberant and passionate duo. (well, trio actually)
Dreaming of becoming a chef? Shuna offers some of the best, most practical advice on the subject that I've ever read.
This recipe is a keeper -Ratafia de Cerises.
One of the most sublime (and wonderfully photographed) seasonal treats ever! Rainier Cherries. Sadly, no Rainier cherries in France, though there is a variety here called Napoléon that looks similar, but the flavor isn't the same.
Love that they're sharing their recipes with us, but that dark grey background has got to go. I can hardly read it!
A project to "bring sunshine every day." This makes me smile. Pin It
Dreaming of becoming a chef? Shuna offers some of the best, most practical advice on the subject that I've ever read.
This recipe is a keeper -Ratafia de Cerises.
One of the most sublime (and wonderfully photographed) seasonal treats ever! Rainier Cherries. Sadly, no Rainier cherries in France, though there is a variety here called Napoléon that looks similar, but the flavor isn't the same.
Love that they're sharing their recipes with us, but that dark grey background has got to go. I can hardly read it!
A project to "bring sunshine every day." This makes me smile. Pin It
July 18, 2009
July 17, 2009
Photo du Jour - Over the Canal du Midi
Blue skies and hot, sunny days. Summer in the Languedoc is here with a vengeance!
Too hot to turn on the oven except for the early morning. Summer recipes are keeping us cool.
melon and serrano ham
panzanella
cold tomato soup with basil
pasta with cherry tomato, garlic, arugula and feta cheese
fresh peach tart
cherry frozen yogurt
A glass or two of icy cold rosé doesn't hurt either. Pin It
July 15, 2009
La Fête du Fromage - Gloriotte
Spring and early summer offer a bounty of seasonal fromages de chèvre to enjoy. Chèvres from almost every corner of France: the Pyrénées, the Auvergne, the Poitou-Charentes, the Aveyron and the Savoie.
Many of these delightful cheeses are only available for a short time, so as the saying goes, Gather Ye Rosebuds While Ye May.
Introducing glorious Gloriotte! A sensational petit chèvre from the Loire.
I expected a bold and piquant flavor to come from a cheese with such an intense, goaty aroma and rough, rustic appearance. Boy was I wrong.
Gloriotte is mellow, fruity and sweet and its texture is smooth and a bit chalky. Drizzled with a bit of acacia honey - WOW - absolute heaven!
The most frustrating thing about Gloriotte is that I have to go either to Paris or the Loire Valley to purchase another delicious morsel. Or I could say that it gives me an excuse to make another trip up north.
(Ok, if I have to...)
Some white wine from the Loire would be a perfect match for this cheese. Pin It
Many of these delightful cheeses are only available for a short time, so as the saying goes, Gather Ye Rosebuds While Ye May.
Introducing glorious Gloriotte! A sensational petit chèvre from the Loire.
I expected a bold and piquant flavor to come from a cheese with such an intense, goaty aroma and rough, rustic appearance. Boy was I wrong.
Gloriotte is mellow, fruity and sweet and its texture is smooth and a bit chalky. Drizzled with a bit of acacia honey - WOW - absolute heaven!
The most frustrating thing about Gloriotte is that I have to go either to Paris or the Loire Valley to purchase another delicious morsel. Or I could say that it gives me an excuse to make another trip up north.
(Ok, if I have to...)
Some white wine from the Loire would be a perfect match for this cheese. Pin It
July 14, 2009
Le Quatorze Juillet
My Quatorze Juillet Wish - that next year on le Quatorze Juillet I will be singing le Marseillaise and toasting la Belle France with some Champagne as a proper French citizen. Pin It
Photo du Jour - Imprimerie
One of my favorite old shop signs on a rue pietonne* in the center of Narbonne.
*pedestrian street Pin It
July 12, 2009
A Tour Through Transylvania
Peles Castle
Peles Castle Gardens
Colorful Sibiu
Carpathian MountainsTransylvania fully restored my faith in Romania.
After one day in Bucharest it was seriously waning, and I would have been happy to stay comfortably ensconced in our hotel for the remainder of our trip.
Our original plan was to arrange an overnight trip into the wilds of Transylvania once we arrived in Bucharest, so with the help of our hotel's concierge, we happily drove out of the city a day later with our guide, Nic and driver, Igor (no, that wasn't his real name but since he said his real name was impossible to pronounce, he suggested that we call him Elgor, which jokingly became Igor - he cracked up every time we said it).
Before I go any further, I have to mention the obvious; What is the first thing that you think of when you hear the word Transylvania?
Surprisingly, the focus on Dracula wasn't as overwhelming as I thought it would be. Especially after living in the French Quarter of New Orleans and seeing all of the goth/Ann Rice fans/vampire wannabees taking Vampire Tours through the Quarter and the Garden District.
The tour groups that we encountered in Transylvania appeared to focus more on the historical figure of Vlad Tepes, not the fictional figure of Bram Stoker.
Though if you wanted them, there were some Dracula souvenirs to take home.
Bran Castle
Bran Castle
Sighişoara
Braşov Central Square
Sibiu Skyline
Various modes of transportationThe two day tour was action packed.
We visited beautiful Braşov, toured the very ornate and breathtaking Peles Castle and the smaller, charming Bran Castle, spent the night and morning in the stunning UNESCO World Heritage medieval city of Sighişoara and spent an afternoon in colorful and friendly Sibiu, the 2007 European Capital of Culture.
By the time we returned to our hotel in Bucharest, we were churched and castled and medievaled out. We'd climbed to the top of not one, not two, but three very tall church towers and had aching thighs. We'd spent a late night out in a happening little night club in the center Sighişoara's old town. We'd covered hundreds of kilometers and learned volumes of history. We were exhausted.
And it was worth every minute. Pin It
July 11, 2009
July 10, 2009
Photo du Jour - Old Stones and Old Vines
July 9, 2009
La Fête du Fromage - Brin d'Amour
Looking to fall in love?
It may look a little sharp and spiky on the outside, but its velvety, savory inside will seduce you.*
This prickly little porcupine of a cheese is Brin d'Amour.
Brin d'Amour - "a little bit of love" is produced by artisan cheesemakers on the island of Corsica. It is an unpasteurized ewe's milk cheese that is wrapped in a blanket of aromatic local herbs from the maquis, the distinctive Mediterranean shrubland of Corsica, and matured for 2 weeks to 2 months. This cheese also goes by the name Fleur de Maquis.
As you can probably guess, the herbs -rosemary, thyme, savory, and juniper- infuse the cheese with their assertive flavors. There are also subtle hints of green olives, hazelnuts and tangy citrus, making this a very unique cheese.
The texture is firm, yet creamy and smooth, and melts in your mouth. The aroma is dominated by the heady herbs, especially the rosemary.
Enjoy with a Côtes de Provence rosé or a white wine from Corsica.
*We cut the herb covered rind off because the texture was too sharp, but a less matured cheese should have a softer coating.
Larousse translation of brin.
Pin It
July 7, 2009
Photo du Jour - European Markets
Potatoes with dirt still clinging to their skin, piles of onions, pink spring garlic and bright green sprigs of asparagus.
A familiar scene.
It looks just like the local Tuesday Olonzac market. But this outdoor market is several hundred kilometers away...in Zagreb. Pin It
July 6, 2009
Sunday (you mean it's Monday already?) Reading
So bad it's wickedly good.
It's that time of year again. Stage 5 will be zooming through our little corner of France on Wednesday.
Paris.
Paris!
Paris!!
The longer we live in France, the stronger my desire to live in Paris. Maybe one day...
This woman has the most incredible eye. Truly stunning photos.
Husband came dangerously close to having one too many of these delightful drinks yesterday at a friend's BBQ. They are the ultimate summer refresher. I find that they go down far too easily...so I usually play it safe and stick to rosé. Pin It
It's that time of year again. Stage 5 will be zooming through our little corner of France on Wednesday.
Paris.
Paris!
Paris!!
The longer we live in France, the stronger my desire to live in Paris. Maybe one day...
This woman has the most incredible eye. Truly stunning photos.
Husband came dangerously close to having one too many of these delightful drinks yesterday at a friend's BBQ. They are the ultimate summer refresher. I find that they go down far too easily...so I usually play it safe and stick to rosé. Pin It
July 5, 2009
July 4, 2009
What I Love About Being a Chef (Again)
Many, many years ago I had the chance to apprentice as a pastry chef for an expensive little restaurant in San Francisco. I was considering spending a small fortune to attend the CCA at the time, so this was a golden opportunity.
I absolutely loved the cooking part of the job; spending all day making different flavors of ice cream and fruit sorbet from scratch, making paper thin tuile cookies and handmade chocolates and rich sauces, working with sugar to create beautiful, fragile decorations such as sugar corkscrews and orbs, and making puffy loaves of golden brioche and stuffing sheets of pasta to make agnolotti and ravioli.
Then service would start and the restaurant became a volatile place. Frenetic people running around, cursing, yelling and sweating. I wanted to escape back to my tranquil little pastry room and be left alone to create delicious things.
But with the good comes the bad, right?
In the end though, I quit.
Working 10-12 hours a day without a break, 5-6 days a week, and making a pittance while trying to pay the rent in one of the most expensive cities in America took its toll. The apprenticeship had turned into a full time job without any of the perks of a full time job.
And I discovered that this wasn't the life for me. I am so glad I didn't spend that small fortune going to school at the CCA!
However it was the beginning of an intense passion for cooking and food in general.
the shady terrace at En Bonne Compagnie, looking toward the Canal du Midi
Since then I have been a personal chef, taught cooking classes, done many catering jobs and written about food. Recently an opportunity to work for some friends literally fell into my lap and couple of weeks ago I stepped back into a restaurant kitchen as a sous-chef.
It couldn't be more different from my first restaurant experience!
Thankfully. (the cursing - mainly by me - and the sweating are inevitable though!)
panna cotta with rhubarb compote
What I love about being a chef again:
What I'm not loving:
If you're ever in the Minervois and craving something delicious, then come to Restaurant En Bonne Compagnie, on the Canal du Midi. Please be sure to send a "hello" to me in the kitchen.
Restaurant En Bonne Compagnie
Quai des Negociants
11200 Homps
Telephone 00 33 (0) 4 68 91 23 16
. Pin It
I absolutely loved the cooking part of the job; spending all day making different flavors of ice cream and fruit sorbet from scratch, making paper thin tuile cookies and handmade chocolates and rich sauces, working with sugar to create beautiful, fragile decorations such as sugar corkscrews and orbs, and making puffy loaves of golden brioche and stuffing sheets of pasta to make agnolotti and ravioli.
Then service would start and the restaurant became a volatile place. Frenetic people running around, cursing, yelling and sweating. I wanted to escape back to my tranquil little pastry room and be left alone to create delicious things.
But with the good comes the bad, right?
In the end though, I quit.
Working 10-12 hours a day without a break, 5-6 days a week, and making a pittance while trying to pay the rent in one of the most expensive cities in America took its toll. The apprenticeship had turned into a full time job without any of the perks of a full time job.
And I discovered that this wasn't the life for me. I am so glad I didn't spend that small fortune going to school at the CCA!
However it was the beginning of an intense passion for cooking and food in general.
the shady terrace at En Bonne Compagnie, looking toward the Canal du MidiSince then I have been a personal chef, taught cooking classes, done many catering jobs and written about food. Recently an opportunity to work for some friends literally fell into my lap and couple of weeks ago I stepped back into a restaurant kitchen as a sous-chef.
It couldn't be more different from my first restaurant experience!
Thankfully. (the cursing - mainly by me - and the sweating are inevitable though!)
panna cotta with rhubarb compoteWhat I love about being a chef again:
- Working for friends
- Satisfaction at the end of the night
- Learning new things
- Giving people a meal they'll remember
- Working with food
- Great hours
- Receiving my first paycheck in France
What I'm not loving:
- Moments when I lose my confidence
- When the temperature in the kitchen hits 40 degrees C (that's 104 degrees F) during service
- Making mistakes
- My rusty knife skills
- My skin is breaking out
If you're ever in the Minervois and craving something delicious, then come to Restaurant En Bonne Compagnie, on the Canal du Midi. Please be sure to send a "hello" to me in the kitchen.
Restaurant En Bonne Compagnie
Quai des Negociants
11200 Homps
Telephone 00 33 (0) 4 68 91 23 16
. Pin It
July 3, 2009
July 1, 2009
La Fête du Fromage - Brebis Férmier
Don't get me wrong, I adore salt. (especially Brittany butter packed with crunchy salt crystals)
And I think that a good sprinkling of salt enhances the flavor of most cheese.
But the excessive saltiness of this Brebis Férmier that I bought from my favorite cheese guy at the Olonzac market the other day was a bit over the top.
So much so that I found it almost inedible. Almost.
Because I loved everything else about it.
Brebis Férmier is an unpretentious, unpasteurized ewe's milk cheese that is produced in the Aveyron. It has a supple, dense, chewy texture and other than the heavy salt, I loved its subtle nutty and mushroom flavors.
And the eau de barnyard parfum makes it impossible to forget that this cheese comes straight from the farm.
A hearty red such as Marcillac or Gaillac would be a good wine pairing.
Pin It
And I think that a good sprinkling of salt enhances the flavor of most cheese.
But the excessive saltiness of this Brebis Férmier that I bought from my favorite cheese guy at the Olonzac market the other day was a bit over the top.
So much so that I found it almost inedible. Almost.
Because I loved everything else about it.
Brebis Férmier is an unpretentious, unpasteurized ewe's milk cheese that is produced in the Aveyron. It has a supple, dense, chewy texture and other than the heavy salt, I loved its subtle nutty and mushroom flavors.
And the eau de barnyard parfum makes it impossible to forget that this cheese comes straight from the farm.
A hearty red such as Marcillac or Gaillac would be a good wine pairing.
Pin It
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