Today

Today I would like to be sitting here...



with a glass of this...



nibbling on some of these...



and some of this...



followed by one of these...



with a view like this...



or even like this.


What would you like today? Pin It

Inspiration From A French Market

French markets inspire! How can they not?

Walking through our local market, I can't help but be seduced by the juicy berries, the snappy green beans, the tender lettuce, the shiny eggplant.

Each season has its highlights, which require only a minimal amount of effort in the kitchen, so planning a menu is easy. Simply purchase the freshest fruit and vegetables and mix and match with eggs, meat, cheese, more fruit, more vegetables, whatever you're craving.

Right now the stalls are piled high with asparagus, strawberries, radishes, artichokes, spring onions and spring garlic.
Here are a few recipes to tempt you.


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Photo du Jour - Strawberry Tart

Why I love France: Reason # 341

The Strawberry Tart Pin It

Tangy Lemon Crème Fraîche Cake

Gather ye lemons while ye may....


Sunshine on a plate. That's what I like to call this zesty lemon cake.

Its flavor sparkles! It is zingy and tangy and creamy all at the same time. The "pucker factor" is what I look for in a lemon dessert and this recipe does not disappoint.

I added some sliced strawberries, fresh from the market, and some chantilly for mon mari.




Lemon Crème Fraîche Cake
serves 8

1 stick plus 1 tablespoon (4 ½ ounces) butter
¾ cup superfine sugar (I have made it with regular granulated sugar and that was fine too)
1 ½ tablespoons lemon zest
2 large eggs, lightly beaten
1 ½ cups self-raising flour (cake flour)
½ cup crème fraîche (or sour cream)
½ cup freshly squeezed lemon juice

Preheat oven to 350 F.
Place the butter, sugar and lemon zest in the bowl of an electric mixer (or use a hand mixer) and beat until light and fluffy.
Add the eggs and beat well to incorporate, scraping down the sides of the bowl a couple of times.
Mix in the flour, crème fraîche and lemon juice on low speed.
Immediately pour mixture in a greased, 8 inch square cake pan and bake for 40 minutes or until a toothpick inserted into the center comes out clean.
Serve warm with more crème fraîche or chantilly. And strawberries, if you like. Pin It

Photo du Jour

Yay! Strawberry time again! Pin It

Saturday Morning in Carcassonne

I know I was complaining the other day about the cold, windy weather here in the Minervois, but Mother Nature has decided to be generous with us again. Today it is 70 degrees and sunny. Can't complain about that!


The Place Carnot in the center of Carcassonne hosts a picturesque, lively food market every Saturday morning. It is much bigger and more diverse than our little Tuesday Olonzac market, but quite a bit further to drive. Every time I go I wonder why I don't make the effort to go more often.



Strawberries were on offer everywhere. Big, fat ones from Spain and smaller, very aromatic French strawberries called garriguettes.









The Canal du Midi runs through the center of Carcassonne. The locks reopened last week so the holiday boaters are back cruising the canal. It is estimated that over 50,000 tourists take a trip on the canal each year, either by guided afternoon trips, barge hotels or self-piloted weekly boat rentals.



I came home with a basket bursting with carrots, tomatoes, asparagus, eggs and a baguette. Tonight's menu: asparagus gratin and salad with bread and wine. Pin It

Saumur Spring

Spring, beautiful spring.
The almond trees are in bloom, the vines are waking up and strawberries and asparagus are in season.



Asparagus Risotto time. I look forward to this every year.
I picked up a fat bunch of asparagus and a basket of deep, red strawberries at the market on Tuesday morning. The cupboards were pretty bare when I returned from the States, so I had to make do with what I could find.
Asparagus risotto usually calls for white wine but I didn't have any. I did, however, have Saumur, a sparkling white wine from the Loire Valley. A quick look in the Internet and voilà, a recipe for Champagne and Asparagus Risotto.



This is my adapted version. I didn't even have cheese for the recipe! Fortunately, the flavor was great without it.

• 2 Tbs olive oil
• 1 medium onion, minced
  
• 1 cup arborio rice
• 1 1/2 to 2 cups chicken broth
  
• 2 cups Champagne
• 1 lb medium sized asparagus, trimmed
  
• black pepper, freshly ground
• salt
• 1 Tbs butter
• 2 Tbs Pecorino-Romano cheese, freshly grated

Directions

1. In a large skillet, heat the olive oil over medium heat.
2. Add onion and cook until the onion is translucent.
3. While onion is cooking, blanch asparagus for 2-3 minutes, plunge into ice water and cut into 1 inch pieces.
   
4. Add rice, stirring to coat all the grains. Cook, stirring, for a few minutes.
5. Add 1 cup stock. Cook, stirring, until stock is absorbed.
6. Add 1 cup Champagne or Saumur. Continue to cook over medium heat, stirring frequently.
7. When almost absorbed, add the rest of the Champagne.
8. After the Champagne is absorbed, add 1/2 cup of the stock. Cook, stirring, until the liquid is almost absorbed.
9. Add the rest of the stock in small amounts until rice is tender, about 30 to 40 minutes from when you put in the first cup of stock. I always find that the liquid to rice ratio is relative to the quality of the rice. You may need more than 4 cups liquid, you may need less.
10. Just before the last of the stock is added, add the asparagus to the rice.
    
11. Stir in freshly ground pepper, to taste.
12. Add the butter and cheese.
13. Stir well, taste for seasoning, adding salt and pepper if necessary.
14. Enjoy!
    

The risotto had a really lovely, balanced flavor from the sparkling wine. It was creamy and delicious! I plan to do more experimenting with replacing regular white wine with the fizzy stuff in recipes.

For dessert: strawberries and the rest of the Saumur.

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