tag:blogger.com,1999:blog-58797269069904226632024-02-07T23:40:58.289-05:00Mary James en ProvenceMary Jameshttp://www.blogger.com/profile/07753505906753229559noreply@blogger.comBlogger76125tag:blogger.com,1999:blog-5879726906990422663.post-25680462527139536012014-06-01T08:57:00.000-04:002014-07-12T05:57:42.132-04:00La Poutargue ... New Years Day 2014<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2DiIeIANrgW8-n8uXKL2kYnzkbKo4_5S8Hpasq9MrsWnHV7tsV4ZcxAS7IDhMvKar9o4zZXdbJ0lz0WauYVxz58W9TnWLQNy4nbqTudKyyKfN8lXJMDCxbdvpn7jsSNoFYKAVX0dTrxA/s1600/64458055_p.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2DiIeIANrgW8-n8uXKL2kYnzkbKo4_5S8Hpasq9MrsWnHV7tsV4ZcxAS7IDhMvKar9o4zZXdbJ0lz0WauYVxz58W9TnWLQNy4nbqTudKyyKfN8lXJMDCxbdvpn7jsSNoFYKAVX0dTrxA/s320/64458055_p.jpg" height="152" width="320" /></a>Or 'boutargue' in the ancient Provençal language. La poutargue is the caviar of Provence and is the roe, or eggs, of the gray mullet (mulet cabon). The egg sacs are removed, being careful not to pierce the thin membrane covering them.<br />
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<span style="text-align: start;">They are then salted, pressed, and covered with a thin layer of wax.</span></div>
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They will now keep for at least a year refrigerated.......BUT, they never last that long with me around. <br />
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<span style="color: #cc0000;"><b>So what to do with it?!</b></span></h3>
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Sliced on a baguette with a slab of butter.<br />
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<i>Shown here with foie gras....What a combo!</i><br />
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<b>OR</b><br />
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<b>Spaghetti and Poutargue</b><br />
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<i>The poutargue is actually grated for the pasta....sauté shallots, garlic, fennel...add cream....reduce with white wine....you know the routine....finish with the grated poutargue and parsley....season....garnish with slices of poutargue!</i><br />
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<i><b>OR</b></i><br />
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A spoonful of grated poutargue on a slice of baguette with a drizzle of olive oil and a squeeze of lemon.<br />
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Poutargue is not inexpensive. This last purchase was 160 Euros per kilo but who purchases that much at once. Our 200 gram piece was about $45.</div>
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If you are interested in seeing the whole process from 'fisherman to table', French celebrity chef, Cyril Lignac, shows you <a href="http://youtu.be/KqIfVCnhWcw">HERE</a>. Yes, it is in French but the video is all you need to understand. Enjoy.</div>
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<br />Mary Jameshttp://www.blogger.com/profile/05253406340553538046noreply@blogger.com0tag:blogger.com,1999:blog-5879726906990422663.post-5550013216805999592014-03-18T15:52:00.000-04:002014-03-18T11:57:37.415-04:00Bacon Brittle<div class="separator" style="clear: both; text-align: center;">
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<b>8 SLICES BACON (NOT thick slice)</b><br />
<b>2/3 CUP SUGAR</b><br />
<b>2 TABLESPOONS SESAME SEEDS</b><br />
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Line a sheet pan with parchment paper or a non-stick pan liner. Set aside.<br />
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Slice cold bacon crosswise into 1/4-inch pieces. In a cast iron or heavy skillet, cook bacon until almost done. Remove from pan, draining all but 2 tablespoons of the fat. Add sugar, sesame seeds and drained bacon. With a heat proof spatula, stir continuously. Sugar will melt. Continue stirring until it is a rich chocolate color and you see a small wisp of smoke. Immediately and quickly pour onto prepared pan. Spread around as thin as possible. Let cool. Blot to remove any extra bacon fat. Break and store in a tin.<br />
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NOTE: Have everything ready before beginning the recipe....it goes fast and there is a very limited window of opportunity for spreading the hot brittle.Mary Jameshttp://www.blogger.com/profile/05253406340553538046noreply@blogger.com1tag:blogger.com,1999:blog-5879726906990422663.post-91776457447318087632013-11-19T18:08:00.000-05:002013-11-19T18:11:38.943-05:00Xavier's Vinaigrette Revisited and UpdatedXavier and I welcome many people to Provence every year and absolutely every week we find ourselves explaining his vinaigrette and its' infinite number of variations. Yes, it is in 'Mary James dishes it out', but there is so much more that I can say about it. So here goes......<br />
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<b>Base:</b><br />
<b>1 1/4 CUPS FRESH LEMON JUICE</b><br />
<b>2 TBS. DIJON MUSTARD</b><br />
<b>1/4 CUP RAW BLANCHED ALMOND BUTTER*(see note)</b><br />
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<tr><td class="tr-caption" style="text-align: center;">The base stores in the freezer. I vary the size of the jars. </td></tr>
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<b>2 1/2 CUPS OIL* (see note)</b><br />
<b>1 TBS. SALT</b><br />
<b>FRESHLY GROUND WHITE PEPPER </b><br />
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Combine these ingredients and whisk to make an emulsion.<br />
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*<i>The fact that the almonds are blanched i.e. no skin, makes a difference. The almond butter should be almost white. In fact, they call it Naked Almond Butter. I <a href="http://www.amminnut.com/products/naked/">order it online here</a>. Xavier also uses this same almond butter, instead of cream, for thickening savory dishes. </i><br />
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<i>*For the oil, we use a combo usually.....sunflower seed oil, olive oil, grapeseed oil....Lately I have not used the grapeseed here in the USA as it is expensive and seems to have an almost rancid taste. </i><br />
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<b>Marinated Onions:</b><br />
<b>2 CUPS ONION, SMALL DICE</b><br />
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Place diced onions in a jar (yes, another jar). Pour base on just to cover and let stand for several hours before using to make vinaigrette. Stores for 2 weeks refrigerated<br />
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<b>VINAIGRETTE:</b><br />
To make the finished vinaigrette, it depends on what he wants (his words, not mine....this is like hitting a moving target). SO...ideally, you don't make up a batch ahead of time but rather mix it up in the bottom of the salad bowl that you are using. For salad greens for 8-10 people, begin with about 1/4 cup base, add 3-4 TBS marinated onions, a splash of good red wine vinegar (see note below) and minced parsley. Taste for acidity and seasoning and add more salt and pepper, or vinegar, or olive oil if needed.<br />
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Other things you could add: minced garlic or chives or basil or pecans.....I have seen him add a diced hard boiled egg. Possibilities are endless. And you can also use the base just as it is. Once you start using it, you'll get the hang of it.<br />
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Other uses for the marinated onions:<br />
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<ul>
<li>Shred purple cabbage into a flat casserole. Spoon marinated onions over the top...just here and there...don't cover completed...add some chopped parsley and gently stir around to evenly distribute onions. Bake in a 325 oven until cabbage is just tender....long and slow ...45 minutes or so. </li>
<li>Shred 1 raw apple and 2 raw beets.....add marinated onions, a chopped hard-boiled egg, stir. Serve room temp</li>
<li>Xavier and MJ's stand-up 'no supper'.....a slice of baguette, a bit of your favorite cheese topped with marinated onions, maybe even a little piece of butter for overkill.......a glass of red wine.</li>
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<b>A note about RED WINE VINEGAR:</b><br />
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It wasn't until I started making my own red wine vinegar that I felt like the vinaigrette was right. I know many of you have seen the vinegar barrel at Xavier's and he is right....there is nothing like your own. Such great flavor. <br />
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I purchased my 5 liter barrel and 'mother' <a href="http://oakbarrelsltd.com/5-liter-oak-vinegar-barrel-un-toasted.html">online here</a>. I love using it. I love sharing it. If you want to try it, give me a call or email me.<br />
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Don't want to go to this extent? Then buy the best organic vinegar you can find, preferably one that you can see a bit of mother floating around.<br />
<b><br /></b><b>FINALLY....this has to be more than you ever wanted to know about Xavier's Vinaigrette.....let us hear how you are using it.</b>
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<i><br /></i>Mary Jameshttp://www.blogger.com/profile/05253406340553538046noreply@blogger.com0tag:blogger.com,1999:blog-5879726906990422663.post-57342479287435574962013-11-19T11:18:00.000-05:002013-12-15T07:22:34.595-05:00Caramelized Garlic Goat Cheese Tart<div class="MsoNormal">
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<o:p>This was a big hit with our Provence groups this 2013 season. Go to the <a href="http://maryjamesenprovence.blogspot.com/2013/11/caramelized-garlic-goat-cheese-tart.html">blog here</a> for a better view.</o:p><br />
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<o:p>I am giving you the recipe pretty much as it is in </o:p>Yotam Ottolenghi's book "Plenty", but, of course, I have added some of my usual tips, hints, and observations.<br />
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About the garlic:<br />
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<li> the caramelized garlic keeps at least 10 days or so when sealed in a small jar (love my jars)</li>
<li> or caramelized garlic can be done ahead and frozen, great to have on hand </li>
<li> caramelized garlic is just sweet and unctuous, don't be afraid of the amount</li>
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Cleaning the garlic used to be the most time consuming thing about this recipe until I saw <a href="http://www.saveur.com/article/Video/video-How-to-Peel-a-Head-of-Garlic-in-Less-Than-10-Seconds?r5qWgX6ftJfarPzR.01">this video.</a>.......IT WORKS like a charm. You must try it. Wish I had had this trick 6 months ago. Thank you Saveur magazine...and to Undercurrent Restaurant for posting on FaceBook. This works with the typical head of garlic we have here in the States but not on the fresh spring garlic of Provence.</div>
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<o:p>About bought puff pastry: </o:p><br />
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<li>Pepperidge Farm works. It is less expensive than Dufour and double the amount. Dufour is great but not necessary for this</li>
<li>In France , the Hyper U Bio feuilleté is perfect....Xavier has a stroke when I don't make my own. #justnotnecessaryforthis.</li>
<li>Works best when thawed slowly overnight in refrigerator</li>
<li>Pastry can be blind baked ahead, covered and refrigerated until filled</li>
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<o:p>You will see my changes in parentheses.....More balsamic because I love the flavor....savory instead of thyme because I think thyme overwhelms and savory is a close, milder cousin.....I buy the 2-pack of Montrachet at Costco (for my French friends, I buy fresh goat cheese at Hyper U)......I find hard goat cheese at EarthFare but, if not, just use Comte (yes, I know that is cow milk). In France, I use a goat tomme</o:p><br />
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<o:p>This looks like alot of explanation.....once you have made it the first time, you will get the picture and find it soooooo easy....otherwise I would not have been making this every week for the past 6 months!</o:p></div>
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<b style="mso-bidi-font-weight: normal;">CARAMELIZED GARLIC
TART<o:p></o:p></b></div>
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From Plenty by Yotam Ottolenghi</div>
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<b style="mso-bidi-font-weight: normal;">13 OZ. PUFF PASTRY
(375 g)<o:p></o:p></b></div>
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<i style="mso-bidi-font-style: normal;">Roll pastry to line
bottom and sides of a 28cm (9") tart pan with removeable bottom.<span style="mso-spacerun: yes;"> </span>Cover with parchment, add pie weights
or beans and refrigerate for 20 minutes.<o:p></o:p></i></div>
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<i style="mso-bidi-font-style: normal;">Preheat oven to
350.<span style="mso-spacerun: yes;"> </span>Bake blind for 20
minutes.<span style="mso-spacerun: yes;"> </span>Remove beans and paper
and bake another 5 or 10 minutes or until pastry is golden.<span style="mso-spacerun: yes;"> </span><o:p></o:p></i></div>
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<b style="mso-bidi-font-weight: normal;">3 MEDIUM HEADS OF
GARLIC, separated and peeled<o:p></o:p></b></div>
<div class="MsoNoSpacing">
<i style="mso-bidi-font-style: normal;">Place peeled cloves
of garlic in a small saucepan and cover generously with water.<span style="mso-spacerun: yes;"> </span>Bring to a simmer and blanch for 3
minutes.<span style="mso-spacerun: yes;"> </span>Drain well. Dry the
saucepan. This step is not necessary if you are using fresh spring garlic.<o:p></o:p></i></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;">1 TBS. OLIVE OIL<o:p></o:p></b></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;">1 TSP. BALSAMIC
VINEGAR (I use 1 1/2 Tablespoons)<o:p></o:p></b></div>
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;">1 CUP WATER<o:p></o:p></b></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;">2 TSP. SUGAR<o:p></o:p></b></div>
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;">1 TSP. FRESH
ROSEMARY, CHOPPED (I use 1 1/2 tsp)<o:p></o:p></b></div>
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;">1 TSP. FRESH
THYME, CHOPPED (I use a 3/4 tsp. dried savory)<o:p></o:p></b></div>
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;">¼ TSP. SALT (I use 1/2 tsp gray salt)<o:p></o:p></b></div>
<div class="MsoNoSpacing">
<i style="mso-bidi-font-style: normal;">Add olive oil to
saucepan.<span style="mso-spacerun: yes;"> </span>Add garlic and saute until nicely browned. Stir around to prevent burning.<o:p></o:p></i></div>
<div class="MsoNoSpacing">
<i style="mso-bidi-font-style: normal;">Add water and
balsamic vinegar.<span style="mso-spacerun: yes;"> </span>Bring to a boil
and simmer for 10 minutes.<span style="mso-spacerun: yes;"> </span>Add
sugar, herbs and salt. Continue simmering on medium heat for 10 minutes or so
or until most of liquid has evaporated.<span style="mso-spacerun: yes;">
</span>Garlic should be coated in a dark caramel syrup.<span style="mso-spacerun: yes;"> </span>Set aside.<o:p></o:p></i></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;">4 ¼ OZ. SOFT,
CREAMY GOAT CHEESE (such as Montrachet)<o:p></o:p></b></div>
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;">4 ¼ OZ. HARD GOAT
CHEESE <o:p></o:p></b></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;">2 EGGS<o:p></o:p></b></div>
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;">½ CUP (100ML)
HEAVY CREAM<o:p></o:p></b></div>
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;">½ CUP (100ML)
CRÈME FRAICHE<o:p></o:p></b></div>
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;">SALT AND BLACK
PEPPER<o:p></o:p></b></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b style="mso-bidi-font-weight: normal;">ASSEMBLY:</b>
Crumble the soft goat cheese over the cooked pastry.<span style="mso-spacerun: yes;"> </span>Top with grated hard goat cheese. </div>
<div class="MsoNoSpacing">
<br /></div>
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<div class="MsoNoSpacing">
Whisk together eggs, cream, and crème<span style="mso-spacerun: yes;"> </span>fraiche.<span style="mso-spacerun: yes;"> </span>Season.<span style="mso-spacerun: yes;"> Pour over cheeses leaving room for the garlic. Scatter garlic cloves over all. Drizzle with any remaining syrup (there won't be much)</span><br />
<br />
Bake in preheated 325 oven for 35-40 minutes or until set and golden.<br />
<br />
Serves 8 as first course.<br />
<br />
P.S. Did you notice the squash blossom in the center of this tart.....Didn't really add any flavor but love the look....If you want to make Squash Blossom Beignets next summer, <a href="http://www.maryjamesenprovence.blogspot.com/2011/07/its-girlnoits-boy.html">go here</a>.</div>
Mary Jameshttp://www.blogger.com/profile/05253406340553538046noreply@blogger.com0tag:blogger.com,1999:blog-5879726906990422663.post-64365505044568746432013-11-11T16:50:00.000-05:002013-11-12T07:59:04.007-05:00Courge de Muscade (French Pumpkin Soup)....Made in the USA<div class="separator" style="clear: both; text-align: center;">
</div>
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I have a feature in this month's O.Henry magazine. It is one one of my favorite soups and I want to elaborate more on its preparation and give you a head's up about the difference between the pumpkins that I use in France vs USA. </div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlJtoF8xTL9EZ7W4gva7DYIY_22VtlKvU88pySRhnSnQL3GNLGZQ1P-7rbdSHIzHXIqr5VxfiNB46hFTrVsCLBcrv7v0_qSgYo_fYZka4r_8xhMDdc928d6BsO39SxyUb4G166QXWZQX0/s1600/P1150333.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="135" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlJtoF8xTL9EZ7W4gva7DYIY_22VtlKvU88pySRhnSnQL3GNLGZQ1P-7rbdSHIzHXIqr5VxfiNB46hFTrVsCLBcrv7v0_qSgYo_fYZka4r_8xhMDdc928d6BsO39SxyUb4G166QXWZQX0/s200/P1150333.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCQ4wT9CfcHYS6c6x2GryED2babJaHjCJGkHti0s69oAG1Xz4d3kZqRVdq6t7xlPcO_YMEO9wxK1jbus2Drk2PTJdexw25uhV1UuZ8PDIBOV4wU2lsedfZU263ru1zHk72q9pvmX-4Iq4/s1600/Soup+Pumpkin.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="147" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCQ4wT9CfcHYS6c6x2GryED2babJaHjCJGkHti0s69oAG1Xz4d3kZqRVdq6t7xlPcO_YMEO9wxK1jbus2Drk2PTJdexw25uhV1UuZ8PDIBOV4wU2lsedfZU263ru1zHk72q9pvmX-4Iq4/s200/Soup+Pumpkin.jpg" width="200" /></a><b>Left:</b> The French Courge de Muscade pumpkin <b>Right:</b> My Greensboro pumpkin (back left) Almost the same....but not quite. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Don't let that stop you. You just need to make a slight adjustment. It is a simple soup and oh so good. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Now that I am back in the USA, I shopped our local markets for the pumpkins. I struck out in the grocery stores but found what I wanted at the Yanceyville Street Farmer's Market or so I thought. They were not sure of the variety but it looked close. However, when the pumpkin was cooked, it released soooooo much water. With this in mind, you need to change the recipe as it is written in O.Henry magazine. Instead of the 10 cups of water, just add 4-5 cups and if you need to add more later, you can. </div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Finished product....made in Greensboro. Ready </div>
<div class="separator" style="clear: both; text-align: center;">
for the truffle oil drizzle. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhErFYIlTxICNJw49BS2WQtbW0ipSZDVm9szRRspa8uGlfcrtuWKYhW879hDS-ESIMQbaI1YaLt8zMavXilsvaRoih5CVsEJB8jI-kzEjn6Yed35RmtkJ8usz7kVW38WwOnGR-fUlJkHs0/s1600/P1250955.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhErFYIlTxICNJw49BS2WQtbW0ipSZDVm9szRRspa8uGlfcrtuWKYhW879hDS-ESIMQbaI1YaLt8zMavXilsvaRoih5CVsEJB8jI-kzEjn6Yed35RmtkJ8usz7kVW38WwOnGR-fUlJkHs0/s400/P1250955.JPG" width="400" /></a></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkHhGEyBsnRshFIrKrpvZ2-bcS8NfRql4pksqJzmKDmF7psBKSvK8umQF2zYQER7PJMgMGpBNRopAPEI_m20RqnPoZSNumrQYC8QFd7q5MHS0ZfooKNRngTbOWoxpI29lbmsjOTNZ1tPc/s1600/P1250956.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkHhGEyBsnRshFIrKrpvZ2-bcS8NfRql4pksqJzmKDmF7psBKSvK8umQF2zYQER7PJMgMGpBNRopAPEI_m20RqnPoZSNumrQYC8QFd7q5MHS0ZfooKNRngTbOWoxpI29lbmsjOTNZ1tPc/s640/P1250956.JPG" width="640" /></a></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
The chanterelle des pins add alot but you can certainly substitute fresh shiitake....choose small ones and sauté briefly before adding to soup at the end. </div>
<div class="separator" style="clear: both; text-align: center;">
Now for the recipe......</div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman Bold";"><b>3 ½ - 4
LBS. MUSCADE * <o:p></o:p></b></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman Bold";"><b>OLIVE OIL<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman Bold";"><b>1 ½ CUPS
ONION, COARSELY CHOPPED<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman Bold";"><b>4 CLOVES
GARLIC, TRIMMED<o:p></o:p></b></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman Bold";"><b>4 SMALL
POTATOES, PEELED<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman Bold";"><b>½ TEASPOON
SAVORY<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman Bold";"><b>NUTMEG<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman Bold";"><b>BAY LEAF
and PARSLEY BOUQUET GARNI <o:p></o:p></b></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman Bold";"><b>½ CUP CREAM<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman Bold";"><b>SALT and
FRESHLY GROUND PEPPER<o:p></o:p></b></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman Bold";"><b>CHANTERELLES
des PINS, lightly sautéed in olive oil *<o:p></o:p></b></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman Bold";"><b>TRUFFLE OIL<o:p></o:p></b></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman Bold";"><b>Garnish:<span style="mso-spacerun: yes;"> </span>Homemade CROUTONS <o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman Bold";"><b><span style="mso-spacerun: yes;"> </span>or a few pieces of POPCORN
that has been tossed with truffle oil.<o:p></o:p></b></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman Bold"; font-size: 14.0pt; mso-bidi-font-size: 12.0pt;">Serves 6-8<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cut muscade into large chunks and peel.<span style="mso-spacerun: yes;"> </span>Set aside. </div>
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<br /></div>
<div class="MsoNormal">
In a large pot, sauté onion and garlic briefly in small
amount olive oil.<span style="mso-spacerun: yes;"> </span>Add muscade,
potatoes, savory, nutmeg, bay leaf, and bouquet garni.<span style="mso-spacerun: yes;"> </span>Add about 4-5 cups water. (I have found the American pumpkin releases much more water so less is better to start and add more if needed later). Bring to a boil, reduce
heat and cook gently until muscade is tender. Remove bay leaf and bouquet garni. Using an immersion
blender, puree until smooth. Add
cream. Season to taste with salt (don’t be shy, it needs alot) and pepper. At this point, you can freeze or
store. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Just before serving, stir in chanterelles.<span style="mso-spacerun: yes;"> </span>Serve hot garnished with croutons or
popcorn and a drizzle of truffle oil.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Homemade Croutons:<span style="mso-spacerun: yes;">
</span>Dice stale bread, baguette preferred, into petite squares.<span style="mso-spacerun: yes;"> </span>Heat olive oil in skillet.<span style="mso-spacerun: yes;"> </span>Add croutons.<span style="mso-spacerun: yes;"> </span>Season with salt and freshly ground pepper and a bit of
savory.<span style="mso-spacerun: yes;"> </span>Toast,<span style="mso-spacerun: yes;"> </span>stirring almost constantly until dry
and crunchy.<span style="mso-spacerun: yes;"> </span>Store in a tin or
glass jar. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman Bold";">*USA
SUBSTITUTIONS:<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<div class="MsoNormal">
For the muscade:<span style="mso-spacerun: yes;">
</span><span style="font-family: "Times New Roman Italic";">Hubbard Squash</span>
worked very well but not as fleshy so I purchased a 6 ¼ lb squash.<span style="mso-spacerun: yes;"> </span>Great flavor and very similar to the
muscade. Be careful with the amount of water added.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
For the chanterelles des pins:<span style="mso-spacerun: yes;"> </span>Need a small mushroom that can be sliced thinly....small shiitakes work well...just need to saute a bit. <span style="mso-spacerun: yes;"> </span>I have seen dried mushrooms at Whole
Foods that appear to be like the chanterelles des pins. They would need to be
reconstituted and also sauteed.</div>
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<br /></div>
<div class="MsoNormal">
MENU SUGGESTIONS: It is a ideal first course or use as part of a soup, sandwich salad menu. See my <a href="http://www.maryjamesenprovence.blogspot.com/search/label/country%20ham">Country Ham Past and Present</a> blog for the perfect match. This soup freezes beautifully.<br />
<br />
Some step by step photos....</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAoaGi6MLl_NUv03zLWM-ZoHI931nspFTooOgmHqbkPrkjKs_LsqXgGEezMxCuOsll9DOR72ZFTAhSjoJZQEjRPVfJUgLZCZGRakl-TXW2PPn9XOoJpGJ7pa1Q6z-uRcWcfpYQoXkNkm0/s1600/Collages4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAoaGi6MLl_NUv03zLWM-ZoHI931nspFTooOgmHqbkPrkjKs_LsqXgGEezMxCuOsll9DOR72ZFTAhSjoJZQEjRPVfJUgLZCZGRakl-TXW2PPn9XOoJpGJ7pa1Q6z-uRcWcfpYQoXkNkm0/s640/Collages4.jpg" width="640" /></a></div>
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And now just a bit of whimsy....photo taken in 2010 in the local market of Arlon, Belgium</div>
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Mary Jameshttp://www.blogger.com/profile/05253406340553538046noreply@blogger.com0tag:blogger.com,1999:blog-5879726906990422663.post-77880318094784753962013-07-24T06:34:00.000-04:002013-07-24T06:34:58.367-04:00Le Puy-en-VelayIn the 80's, I spent a week in the Auvergne, a region visited infrequently by Americans. I was there with Bob Noah who had arranged for a group of us to have private classes at the French National School of Pastry (Ecole Nationale Supérieure de Pâtisserie) in Yssingeaux. That's a whole other blog. The region intrigued me and I had always wanted to go back. I got my chance this past Fall. <br />
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<span style="text-align: center;">Xavier and I stopped in Yssingeaux briefly...had to see it again</span><br />
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<span style="text-align: -webkit-auto;">Not only is Le Puy known for being a stopover on the The Way of Saint James to Compostele (Chemin de Saint-Jacques de Compostelle), it is also well known for handmade lace and lentils. </span></div>
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We parked our car and began the walk up to Cathédrale Notre-Dame-de-l'Annonciation, a stopover on the pilgrimage route to Santiago de Compostela in northwestern Spain. It was a climb and steeper than it looks!</div>
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Just when you think you are at the top, you enter the church and there are more steps.</div>
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View from the top</div>
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Altar </div>
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Sacristy <br />
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Read <a href="http://en.wikipedia.org/wiki/Way_of_St._James">here</a> about John Adams journey in 1779, 10 years before he was 2nd President of the USA. </div>
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<i>(For this story, scroll down <a href="http://en.wikipedia.org/wiki/Way_of_St._James">this link</a> to 'history' )</i></div>
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and then think 1779!!</div>
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Local granite dominates the architecture....</div>
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The lace making fascinated me....</div>
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How does one keep track of all these pins and bobbins?</div>
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And finally, something we all know about...the green Le Puy Lentils. Les Auvergnats call them <a href="http://www.lalentillevertedupuy.com/">'le caviar végétal'.</a></div>
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Le Puy Lentils</h3>
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<b>2 CUPS Le Puy LENTILS</b></div>
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<b>DUCK FAT or OLIVE OIL</b></div>
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<b>1 CUP CHOPPED PURPLE ONION</b></div>
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<b>1/2 CUP CHOPPED CELERY</b></div>
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<b>1 CUP FINELY DICED CARROTS</b></div>
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<b>DUCK, CHICKEN, OR VEGETABLE STOCK</b></div>
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Wash lentils in several changes of water. In a large saucepan, heat chosen fat and sauté onions, celery and carrots until tender. Add lentils, and then stock to cover by 1-2 inches. Bring to a simmer and cook for 20 - 30 minutes or tender. Drain if necessary. </div>
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Serve with sausages...How about a Toulouse sausage?</div>
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NOTE: No need to soak lentils, a good rinsing is all that is necessary. Be careful not to overcook. Too many people put these into the dried ean category and think they need to be cooked for hours. Lentils should be tender with a slight bite and you should be able to separate them with a fork....no mush!</div>
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Mary Jameshttp://www.blogger.com/profile/05253406340553538046noreply@blogger.com0tag:blogger.com,1999:blog-5879726906990422663.post-91787311376605844772013-06-08T08:31:00.000-04:002013-06-08T08:36:49.386-04:00<h2>
<b><span style="color: #cc0000;">Why ENGLISH MUFFINS in the South of France??</span></b></h2>
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An unlikely topic but when there was one day after another of rain and cold, I thought it a perfect time to experiment with making English Muffins...<br />
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<span style="font-family: Arial, Helvetica, sans-serif;">And since I am here in Provence, I decided to use the flour of grand épeautre, a grain grown in Provence since the 5th century BC. And, yes, the flavor paid off big time. Epeautre is spelt in English and there is alot of misinformation about it. So, from about.com, we get this explanation <i>"<span style="background-color: white; color: #333333; line-height: 18px; text-align: left;">While not appropriate for individuals suffering from celiac disease, it is much lower in gluten than wheat and thus can be tolerated by many with minor wheat allergies. Its' taste is often described as nutty and sweet."</span></i></span><br />
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<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">Enough technical stuff. But I wanted you to know that this flour + the use of fresh yeast yielded the tastiest English Muffin I have ever had. I will give you the alternative of dry yeast* as well. </span></span></div>
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<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">Here's the recipe which I adapted from several sources. I began with a Momofuku recipe (3 pages long!) and then read and combined with others on the internet.</span></span></div>
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<b>18 GMS (1/2 cube here in Provence) FRESH YEAST</b></div>
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<b>1 CUP BUTTERMILK, ROOM TEMPERATURE</b></div>
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<b>2 2/3 CUPS (300 gms) EPEAUTRE (spelt in English)</b></div>
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<b>1 1/2 TBS. SUGAR</b></div>
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<b>2 TSP. SEA SALT ( I use the gray salt)</b></div>
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<b>2 1/2 TBS. BUTTER, <u>ROOM TEMPERATURE</u></b></div>
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<b>CORNMEAL (in Provence, I had to use polenta)</b></div>
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Combine yeast and buttermilk and set aside.</div>
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In a large bowl, combine flour, sugar and salt. Use a whisk to combine. Make a well in the center and add yeast/buttermilk mixture all at once. Stir vigorously to combine well. The add small pieces of the room temperature butter and stir to incorporate. Dough is sticky.</div>
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Leave at room temperature until double in bulk. OR for slower fermentation, refrigerate for several hours (I found that overnight was too long for the fresh yeast).</div>
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Spread a thin layer of cornmeal on a sheet pan. Remove risen dough from bowl to a very lightly floured counter and quickly (don't over knead) shape into a log about 2-3". Using a dough blade, cut the log into equal pieces (about 2 ounce portions yielding 10 muffins) . Place on the cornmeal and gently flatten into circle. Turn over and do same on second side. </div>
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At this point, I let them rest in the refrigerator for about an hour. They will not have risen much. That is ok. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHoGqMpsY7bNRdMNRlgeDOqV8pu3U1paTKi063oK5yYa1_BSRfFYkZC9z27YELMJr8viVN948xB5L1-bXxhsirsDxCf7kxaorDt2nTaorBv5Op1UZGvKSThNvvEq9_rgh_SkaGBAn_ZcM/s1600/P1180191.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHoGqMpsY7bNRdMNRlgeDOqV8pu3U1paTKi063oK5yYa1_BSRfFYkZC9z27YELMJr8viVN948xB5L1-bXxhsirsDxCf7kxaorDt2nTaorBv5Op1UZGvKSThNvvEq9_rgh_SkaGBAn_ZcM/s1600/P1180191.JPG" width="400" /></a>Preheat a flat griddle or cast iron skillet. Sprinkle griddle or pan lightly with cornmeal and transfer muffins from sheet pan. Heat must be VERY VERY low. Cook until just beginning to brown....about 5 minutes. Using an offset or flexible spatula, turn and cook other side for 4-5 minutes. For the next 25 minutes or so, turn back and forth about every 3-5 minutes. Transfer to preheated 250 degree oven and cook for another 10-15 minutes. Cool on rack.</div>
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To serve: Split with a fork and toast.</div>
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*Dry Yeast alternative: Simply add 1 package dry yeast to your flour mixture, whisk with other dry ingredients before adding buttermilk. </div>
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Extra added bonus for making these in X's kitchen... the French flat top stove was PERFECT for moving the pan around and keeping the heat where it needed to be . Hmmmmmm..wonder how an electric griddle would work....probably great! </div>
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#butnomoreappliancesforme</div>
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Like many recipes, the first time you make these, you probably won't see the simplicity of them. However, second time around, you will understand how little time they require.</div>
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The plan was to have a final photo of a toasted half with generous slab of butter and the season's homemade <a href="http://maryjamesenprovence.blogspot.fr/search/label/figs">fig confiture</a>! Sad to say for you, it was eaten before I realized I had not taken the photo. Next time!</div>
Mary Jameshttp://www.blogger.com/profile/05253406340553538046noreply@blogger.com3tag:blogger.com,1999:blog-5879726906990422663.post-7752610671523744202012-11-29T16:25:00.000-05:002012-11-29T16:29:16.991-05:00Bûche de NoëlI adore this showy Christmas dessert. Most people pass it by thinking that it is too much trouble, but break it down into its parts and it is really not that hard. BUT you do have to have a plan. Making it all in one day would be daunting, whereas doing it over time makes it fun and rewarding... It is sure to put you in the Christmas spirit!<br />
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<a href="http://www.froelichphoto.com/OHenryMagazine/Mary-James-Lawrence/i-Qs2TLWv/0/L/DSC_8489-L.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="http://www.froelichphoto.com/OHenryMagazine/Mary-James-Lawrence/i-Qs2TLWv/0/L/DSC_8489-L.jpg" width="640" /></a></div>
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<i>Day 1: Make the cake.</i><br />
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<b><u>Cake:<o:p></o:p></u></b></div>
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<b>6 EGG YOLKS<o:p></o:p></b></div>
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<b>½ CUP
POWDERED SUGAR, sifted<o:p></o:p></b></div>
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<b>1 TSP.
VANILLA<o:p></o:p></b></div>
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<b>6 TBS.
COCOA, sifted<o:p></o:p></b></div>
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<b>1/8 TSP.
SALT<o:p></o:p></b></div>
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<b>6 EGG
WHITES<o:p></o:p></b></div>
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Preheat oven to 325 degrees. Butter a 10x15 jelly roll pan. Line with parchment. Butter and lightly
flour the parchment. Using an electric mixer, beat egg yolks until light. Add sugar gradually and beat until very
creamy. Blend in vanilla, the
cocoa and salt. Set aside.</div>
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In a clean bowl, beat egg whites until stiff but
not dry. Fold into cocoa mixture. Spread
into prepared pan and bake until cake tests done, about 20 minutes. Immediately turn onto a barely damp
teatowel (cotton or linen, not terrycloth). Carefully peel off parchment. Roll from long side enclosing towel in roll. Set aside to cool at room temperature. DO AHEAD TIP: Cake can be made ahead and refrigerated
or frozen, rolled with towel and wrapped in plastic wrap Allow to come to room
temperature before unrolling and proceeding with recipe.<br />
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<i>Day 2: Finish the cake.</i><br />
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<b><u>Chocolate Buttercream:</u></b><br />
<b>2 OUNCES UNSWEETENED CHOCOLATE</b><br />
<b>1 OUNCE SEMI-SWEET CHOCOLATE</b><br />
<b>1/3 CUP SUGAR</b><br />
<b>1/4 CUP WATER</b><br />
<b>3 EGG YOLKS</b><br />
<b>1 CUP UNSALTED BUTTER, ROOM TEMPERATURE</b><br />
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Melt the chocolate. Set aside to cool. In a small saucepan, combine sugar and water. Bring to a boil and boil for 2 minutes over medium heat.<br />
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Using an electric mixer, beat egg yolks briefly and then with machine running at medium speed, slowly add the hot sugar syrup. Increase speed to high and continue beating for 5 minutes or so until mixture is thick and pale yellow. Decrease speed to medium/low and add the softened butter, one small piece at a time, until buttercream is smooth. Add room temperature melted chocolate and beat until smooth.<br />
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<b><u>Chantilly Cream for filling:</u></b><br />
<b>1 CUP HEAVY WHIPPING CREAM, <u>very cold</u></b><br />
<b>2 TBS. SUGAR</b><br />
<b>1 PACKET</b><i> Dr. Oetker's </i><i style="font-weight: bold;">WHIP IT </i><i>(baking section of grocery store)</i><br />
<b>1-2 TBS. GRAND MARNIER or KAHLUA or 1 1/2 TSP. VANILLA (You choose your flavor!)</b><br />
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Whip the cream with the sugar, <i>Whip It, </i>and your choice of flavoring until firm. <br />
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<u style="font-weight: bold;">Assembly: </u> Unroll cake and spread evenly with the whipped cream to within 1 inch of the edge of the cake. Using the towel to help lift, beginning from the long edge, roll the cake into a log, ending with the seam side down.<br />
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Trimming the cake: Trim each end about one inch to make even. Then, cut one end on the diagonal about 4" in from the end of the cake. This will be your 'branch' to place on top of the log. Cut the other end straight. Place branch (the diagonal cut will be against the log) on top of rolled cake.<br />
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Spread with chocolate buttercream covering the branch joint. Spread buttercream over remaining cake. If desired, you can ice the ends or leave them showing as the 'rings of the log'. Pull the tines of a fork along the log to emulate bark. Refrigerate uncovered until icing is set, then cover gently with plastic wrap. <br />
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<u style="font-weight: bold;">Presentation:</u> Place on serving platter and garnish with Meringue Mushrooms (see the following post) and fresh greenery.<br />
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<i>Photography credits: Completed buche: Sam Froelich, Froelich Photography. 'How To' photos by Mary James.</i><br />
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<!--EndFragment-->Mary Jameshttp://www.blogger.com/profile/05253406340553538046noreply@blogger.com0tag:blogger.com,1999:blog-5879726906990422663.post-77239235217390268162012-11-29T16:16:00.000-05:002012-11-29T16:27:09.749-05:00Glazed Cipollini & MushroomsI have just finished the magazine article for O'Henry's Christmas issue where they featured some of my favorite Christmas recipes. After what is usually a gargantuan spread at Thanksgiving, my family is saying 'Where's the beef?!" But I am personally ready for the sides....<br />
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<b> <u>The Cipollini:</u></b><br />
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<b>16 CIPOLLINI ONIONS, TRIMMED</b><br />
<b>WATER</b><br />
<b>2 TSP. OLIVE OIL</b><br />
<b>1 TSP. SUGAR</b><br />
<b>3/4 TEASPOON SALT</b><br />
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<b><u>The Mushrooms:</u></b><br />
<b>1 TBS. OLIVE OIL</b><br />
<b>8 OZ. WHITE MUSHROOMS, QUARTERED</b><br />
<b>8 OZ. CREMINI or BABY BELLA MUSHROOMS, QUARTERED</b><br />
<b>3-4 TBS. RED WINE</b><br />
<b>SALT & GROUND BLACK PEPPER</b><br />
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In a small wide-bottomed saucepan, cover onions completely with water. Add olive oil, sugar and salt. Bring to a simmer and cook until onions are tender and water has evaporated. If water evaporates before onions are tender, add a bit more water. Once water has evaporated, continue cooking until onions are well browned and glazed. <br />
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In a separate skillet, heat olive oil and add mushrooms. Saute until golden. Deglaze with red wine and cook until wine is evaporated. Season with salt and freshly ground black pepper. Add onions, toss, and serve.<br />
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<i><span style="font-size: x-small;">Photo credits: Sam Froelich, Froelich Photography</span></i></div>
<br />Mary Jameshttp://www.blogger.com/profile/05253406340553538046noreply@blogger.com0tag:blogger.com,1999:blog-5879726906990422663.post-90024338760399316782012-11-29T12:27:00.000-05:002012-11-29T16:26:38.685-05:00French Meringues<h3>
<i><span style="color: orange; font-size: large;">Foolproof and Versatile</span></i></h3>
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Who doesn't like a big ole fluffy, crispy sugary meringue? You can do whatever you want with these. Drop with a spoon into blobs on a cookie sheet......pipe into elegant swans....or make mushrooms for a Buche de Noel cake....a Christmas Yule Log. <br />
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The French secret for this recipe is the powdered sugar and the method for making them. No graininess or stickiness ... they are resistant to humidity ... they store beautifully in tightly closed tins. You can even make them on a rainy day. <br />
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<b>4 EGG WHITES, room temperature</b><br />
<b>PINCH OF SALT</b><br />
<b>2 TABLESPOONS plus 1/2 CUP GRANULATED SUGAR</b><br />
<b>3/4 CUP POWDERED SUGAR</b><br />
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Preheat the oven to 200F degrees. Place the egg whites in a large mixing bowl with a pinch of salt and 1 tablespoon granulated sugar. With an electric mixer, start at medium speed and beat for 2-3 minutes or until meringues are stiff. Increase the speed to high and add 1 tablespoon more sugar. When the egg whites are very stiff, add the remaining 1/2 cup granulated sugar and beat for 30 seconds longer. By hand, gently fold the powdered sugar into the egg whites. <br />
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Using a pastry bag fitted with the #6 closed plain tip, pipe the meringues onto parchment-lined (or grease and heavily floured) baking sheets. Or if shape does not matter, drop with a spoon. Place in preheated oven and bake for 2-2 1/2 hours, being careful not to let them brown. Remove from oven and let cool. Store in airtight tins.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIpDgdPxm7Mduv-dBr1subz5aE4bx6q9z0hbCDh-xk08vFUZ-rsYeczHDWPjjbxuLYUxG7MDPkEDUtbDDgGZpyRDqJSMC1bEByQAgjOR5VfFxkCEK7jRbwM1iVuZoZL5hwtRL6T7cYI40/s1600/P1160446.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIpDgdPxm7Mduv-dBr1subz5aE4bx6q9z0hbCDh-xk08vFUZ-rsYeczHDWPjjbxuLYUxG7MDPkEDUtbDDgGZpyRDqJSMC1bEByQAgjOR5VfFxkCEK7jRbwM1iVuZoZL5hwtRL6T7cYI40/s320/P1160446.JPG" width="320" /></a><b><u>To make mushrooms:</u></b> Pipe 2" rounds onto prepared sheet. Wet your fingertip and gently tap tops to make smooth. Pipe an equal number of stems (do extras for insurance) by pulling straight up on the bag. Don't smooth these. Once baked and cooled, assemble mushrooms by taking the tip of a paring knife and carving a small hole in the base of the rounds. Dot with melted chocolate chips and place stem. Set aside for chocolate to harden. Dust lightly with cocoa if desired.<br />
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<a href="http://www.lorismadeleines.com/sitebuilder/images/InStyle-330x600.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://www.lorismadeleines.com/sitebuilder/images/InStyle-330x600.jpg" width="220" /></a><br />
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OR for truly perfect mushrooms (and no stress!)<br />
order these from<br />
<a href="http://www.lorismadeleines.com/Catalog.html">Lori's French Connection Bakery</a>....<br />
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<br />Mary Jameshttp://www.blogger.com/profile/05253406340553538046noreply@blogger.com0tag:blogger.com,1999:blog-5879726906990422663.post-44097073548645612452012-08-26T11:54:00.000-04:002012-08-26T11:54:23.100-04:00Lunch in Nancy...the good, the bad!<div class="separator" style="clear: both; text-align: center;">
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We begin by our usual walk perusing menus (no "this is the dish" photos), clientele (look for locals) and setups (neat, clean & chef not smoking out front!).<br />
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We choose La Gentilhommiere because menu is not too big, plus our favorite dishes are offered. For him, it is Tete de Veau, and for me, it is Ris de Veau.<br />
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My Ris de Veau with capers, brunoise vegetables and croutons was probably the BEST I have ever had. I have never thought of the caper/lemon juice finish for sweetbreads. Work beautifully on these perfectly cooked sweetbreads.......Thennnnnn<br />
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Let's talk about the Tete de Veau....wrong wrong wrong. I knew it as soon as they set it on the table. And though he shared his comments only with me....here are just a few. It was steamed when it should have been cooked for several hours with vegetables and seasoning...court bouillon....so no juice/sauce on plate...now check out those raw onion rings on the plate...& finally the sauce gribiche did not even come close....So, let's move to dessert...<br />
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My favorite French dessert, Iles Flottante. Perfect Creme Anglaise with flecks of vanilla bean, tender meringue and delicious caramel (though I would have liked more). Plus it was not stuffed in a parfait glass like so many restaurants are doing. Thennnnn.....<br />
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Here comes his Mirabelle Creme Brûlée....What's with the ICE CREAM....Heaven forbid!! Anyway, the creme brûlée was delicious by itself but the cherry ice cream totally hid the flavor of the mirabelle. Don't think I have ever seen ice cream on crunchy creme brûlée<br />
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Bottom line....I loved and thoroughly enjoyed this restaurant and was dying to go back. I tried all during the 2 weeks we were there...to no avail. <br />
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But, I have to snicker about it.....for once, he was the chef who ordered wrong.....but who knew.Mary Jameshttp://www.blogger.com/profile/05253406340553538046noreply@blogger.com1tag:blogger.com,1999:blog-5879726906990422663.post-10395298967591210522012-07-29T14:15:00.000-04:002012-07-29T15:23:51.294-04:00French Villages: TOURNUS<div class="separator" style="clear: both; text-align: center;">
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From time to time, I want to feature some of my favorite villages of France. First up is TOURNUS, a village in Southern Burgundy just north of Lyon not far from Macon. Why this one, you say? Well, on our treks north to Lorraine and on to Belgium, this is always our first stop. It is one of the few locations off the auto route where there are gas stations at the exit. Plus fuel is 10-11 centimes cheaper per liter than at the auto route service areas. And as you will see, it is a beautiful place to take a break. Let's go.<br />
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Street into the village leads to the 11th century church </div>
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St. Philibert.</div>
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Crypt (upper left) is one of the most beautiful I have seen.<br />
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Below: the cloister<br />
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Our jaunt through the village always takes us past beautifully restored places....</div>
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<span class="Apple-style-span">..... and finally to a stop at the artisanal boucherie where we can purchase a hard to find Saucisse de Morteau, a smoked sausage not from this area but from the </span><span class="Apple-style-span" style="color: #222222; font-family: arial, sans-serif; font-size: x-small; line-height: 22px;">Franche-Comté region</span><span class="Apple-style-span">...</span></div>
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Great saucisses et saucissons but look at the nice Bresse chicken in the upper right photo (first one on the left)....</div>
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In the end, we find ourselves on the Saone River....time for lunch...</div>
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I know, I know....lunch looks kinda meager, but we still have a long drive ahead of us......However, we have usually made a stop at the patisserie during our walk .. no yummy desserts this day....it was exceptionally closed ....c'est dommage!</div>
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<br />Mary Jameshttp://www.blogger.com/profile/05253406340553538046noreply@blogger.com2tag:blogger.com,1999:blog-5879726906990422663.post-88641367031333036982012-07-25T13:53:00.000-04:002012-07-25T13:54:09.622-04:00Apricots, Apricots, Apricots<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-V0rQekChpCE/UBAVBjXNaeI/AAAAAAAACv4/plVwYtbseSw/s1600/CIMG3599.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://2.bp.blogspot.com/-V0rQekChpCE/UBAVBjXNaeI/AAAAAAAACv4/plVwYtbseSw/s640/CIMG3599.JPG" width="640" /></a></div>
We have one apricot tree on the property and for the past 3 years it has not given us any fruit....the weather worked against us. Xavier even threatened to send this tree to tree heaven...I don't think he was really serious, but, nevertheless, I protested loudly. It has such a beautiful shape that I didn't care if it gave us fruit. Well, at least not until this year. Oh my......I now call it the giving tree. I think everyone of these blossoms survived to give us fruit.<br />
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<a href="http://4.bp.blogspot.com/-oNSQAgC8kls/UBAVIySzByI/AAAAAAAACwQ/f3Xr4GZKc3o/s1600/CIMG3606.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-oNSQAgC8kls/UBAVIySzByI/AAAAAAAACwQ/f3Xr4GZKc3o/s400/CIMG3606.JPG" width="400" /></a></div>
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As you can see, it even made the bees happy.</div>
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<a href="http://3.bp.blogspot.com/-tI6GBOXXt6E/UBAVLLtm7iI/AAAAAAAACwY/oUaGBxsLT1o/s1600/P1100569.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-tI6GBOXXt6E/UBAVLLtm7iI/AAAAAAAACwY/oUaGBxsLT1o/s400/P1100569.JPG" width="400" /></a></div>
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And then the fruit began to come....</div>
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<a href="http://3.bp.blogspot.com/-zEJ36s5yWTU/UBAVNPY9KyI/AAAAAAAACwg/8jns8auYcqs/s1600/CIMG3626.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-zEJ36s5yWTU/UBAVNPY9KyI/AAAAAAAACwg/8jns8auYcqs/s400/CIMG3626.JPG" width="400" /></a></div>
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The tree is loaded...</div>
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<a href="http://1.bp.blogspot.com/-jx2JdyG51Mc/UBAVUi1WJOI/AAAAAAAACw4/qNVxb7gE98Y/s1600/P1120491.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://1.bp.blogspot.com/-jx2JdyG51Mc/UBAVUi1WJOI/AAAAAAAACw4/qNVxb7gE98Y/s640/P1120491.JPG" width="640" /></a></div>
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The fruit is ripening....</div>
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<a href="http://2.bp.blogspot.com/-om4eP5BjnY4/UBAVWYcBRiI/AAAAAAAACxA/RcMKFD4pM-o/s1600/P1120490.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://2.bp.blogspot.com/-om4eP5BjnY4/UBAVWYcBRiI/AAAAAAAACxA/RcMKFD4pM-o/s640/P1120490.JPG" width="640" /></a></div>
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And then the work began....First..</div>
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<h2 style="text-align: center;">
<b><span class="Apple-style-span" style="color: #660000;">APRICOT CONFITURE</span></b></h2>
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<a href="http://2.bp.blogspot.com/-NLfgJrTcypw/UBAigY3jg5I/AAAAAAAACzo/ppoFjAaKa5o/s1600/My+Apricot+Tree+..jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="451" src="http://2.bp.blogspot.com/-NLfgJrTcypw/UBAigY3jg5I/AAAAAAAACzo/ppoFjAaKa5o/s640/My+Apricot+Tree+..jpg" width="640" /></a></div>
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<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span class="Apple-style-span" style="color: #660000;">1 KILO FRESH APRICOTS, QUARTERED (or halved in
small)</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span class="Apple-style-span" style="color: #660000;">700 GRAMS SUGAR<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span class="Apple-style-span" style="color: #660000;">JUICE OF ½ LEMON</span><o:p></o:p></b></div>
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<span class="Apple-style-span" style="color: #660000;">In a large pot, combine apricots, and 1/2 cup
water and 2 pinches salt. Bring to
a simmer. Slowly cook down the apricots. They will melt down and skins will soften. This takes about 15-20
minutes. Add sugar. Increase heat to fast boil. Cook 20
minutes stirring occasionally but constantly near the end of the cooking time to prevent scorching. About 5 minutes before end, add juice of ½ lemon.
</span></div>
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<span class="Apple-style-span" style="color: #660000;">Remove from heat.
Continue to stir to dissipate h</span><span class="Apple-style-span" style="color: #660000;">eat….about 3-4 minutes. Fill jars to
top. Screw on lids. If reusing old jars, invert
jars for 10 minutes and then set upright until cool.</span></div>
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<span class="Apple-style-span" style="color: #660000;"><br /></span></div>
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<span class="Apple-style-span" style="color: #660000;"><i>By the way, I stopped counting how many jars at 160!</i></span></div>
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<span class="Apple-style-span" style="color: #660000;"><i><br /></i></span></div>
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<span class="Apple-style-span" style="color: #660000;"><i>And then next comes my favorite way to cook fresh fruit...a tatin. I use the same pastry for any kind of fruit.....</i></span></div>
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<h2 style="text-align: center;">
<span class="Apple-style-span" style="color: #660000;"><b>APRICOT TART TATIN</b></span></h2>
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<span class="Apple-style-span" style="color: #660000;"><b><br /></b></span></div>
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<a href="http://1.bp.blogspot.com/-riKksVdtZbo/UBAV7XmXjNI/AAAAAAAACzA/l2YlPxtg6P8/s1600/CIMG4682.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-riKksVdtZbo/UBAV7XmXjNI/AAAAAAAACzA/l2YlPxtg6P8/s400/CIMG4682.JPG" width="400" /></a></div>
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<span class="Apple-style-span" style="color: #660000;"><b style="mso-bidi-font-weight: normal;"><u>PASTRY:<o:p></o:p></u></b></span></div>
<span class="Apple-style-span" style="color: #660000;">
</span><br />
<div class="MsoNormal">
<span class="Apple-style-span" style="color: #660000;"><b style="mso-bidi-font-weight: normal;">1 ¼ CUPS ALL PURPOSE
FLOUR<o:p></o:p></b></span></div>
<span class="Apple-style-span" style="color: #660000;">
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">½ TEASPOON SALT<o:p></o:p></b></div>
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<b style="mso-bidi-font-weight: normal;">6 TABLESPOONS
UNSALTED BUTTER, DICED<o:p></o:p></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">¼ CUP GROUND ALMONDS<o:p></o:p></b></div>
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<b style="mso-bidi-font-weight: normal;">2 TEASPOONS SUGAR<o:p></o:p></b></div>
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<b style="mso-bidi-font-weight: normal;">1 EGG YOLK<o:p></o:p></b></div>
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<b style="mso-bidi-font-weight: normal;">2-3 TABLESPOONS COLD
WATER</b></div>
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<b style="mso-bidi-font-weight: normal;">CRÈME FRAICHE<o:p></o:p></b></div>
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<b style="mso-bidi-font-weight: normal;">Pastry: </b>In a medium bowl, combine flour and
salt and rub in butter until the mixture resembles fine bread crumbs. Stir in almonds and sugar, then work in
the egg yolk and 2 TBS cold water to form a soft dough. Add remaining water if dough is too
firm. Press into a disk, wrap with
plastic wrap and refrigerate for at least 30 minutes.</div>
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Preheat oven to 425F. </div>
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<a href="http://1.bp.blogspot.com/-K1PDu6JCS3M/UBAskbx0zeI/AAAAAAAACz0/mVtgoGChZ3I/s1600/Apricot+Tart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="http://1.bp.blogspot.com/-K1PDu6JCS3M/UBAskbx0zeI/AAAAAAAACz0/mVtgoGChZ3I/s320/Apricot+Tart.jpg" width="320" /></a></div>
</span><span class="Apple-style-span" style="color: #660000;"><br /><br /><div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Apricots: </b> <b style="mso-bidi-font-weight: normal;"> </b>Heat butter in a 9-10-inch skillet
(preferably cast iron). Stir in
brown sugar and cook just to melt. Remove from heat and stand apricots up as seen in photo.</div>
</span><span class="Apple-style-span" style="color: #660000;">Finish by arranging a layer of apricot halves flat on top, skin side up. Return to heat and cook gently until apricots are caramelized and juices are reduced ....can take up to 30 minutes....</span><span class="Apple-style-span" style="color: #660000;"><div class="MsoNormal">
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<b style="mso-bidi-font-weight: normal;">Finish: </b>Remove
pastry from refrigerator and roll out to a circle a little larger than the
skillet. Place over the apricots to
cover them completely, pressing the edges up the sides of the pan. Work fast to avoid the dough softening
too much.</div>
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<div class="MsoNormal" style="text-align: justify;">
Transfer skillet to oven and bake
until pastry is golden, about 20 minutes.
Remove and let rest for 5 minutes before inverting onto a serving
platter large enough to contain the pan juices. <b style="mso-bidi-font-weight: normal;"><o:p></o:p></b></div>
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Serve warm or cold….garnish with a dollop of crème fraiche.</div>
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<span class="Apple-style-span" style="color: #660000;">Tips: I usually do the tatins in stages....make the pastry...maybe even the day before, or better yet, always keep one in the freezer. You can cook the fruit (do the caramelization part) early in the day and add pastry later and finish. Just warm up the pan a bit before you add the pastry.</span></div>
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<span class="Apple-style-span" style="color: #660000;"><i>And we are not finished yet....There are still lots and lots of apricots. </i></span></div>
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<span class="Apple-style-span" style="color: #660000;"><i>Next up is the apricot chutney. I love to use this on toasts with the duck rillettes from Hyper U... ... oui, they are great from the jar with this tangy topping. And if you don't have duck rillettes, buy some barbecue....that would be North Carolina style barbecue.</i></span></div>
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<h2 style="text-align: center;">
<span class="Apple-style-span" style="color: #660000;"><b>APRICOT CHUTNEY</b></span></h2>
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<b style="mso-bidi-font-weight: normal;"><span class="Apple-style-span" style="color: #660000;">1500 GRAMS FRESH
APRICOTS<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span class="Apple-style-span" style="color: #660000;">250 GRAMS DRIED
CRANBERRIES ( OR A COMBO OF RAISINS & DRIED CRANS)<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span class="Apple-style-span" style="color: #660000;">3 MEDIUM ONIONS,
CHOPPED<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span class="Apple-style-span" style="color: #660000;">5 LARGE CLOVES GARLIC<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span class="Apple-style-span" style="color: #660000;">¼ CUP FRESH GINGER,
MINCED<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span class="Apple-style-span" style="color: #660000;">2 TBS. TOMATO PASTE<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span class="Apple-style-span" style="color: #660000;">2 CUPS DARK BROWN
SUGAR<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span class="Apple-style-span" style="color: #660000;">2 CUPS RAW SUGAR<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span class="Apple-style-span" style="color: #660000;">1 TSP. SALT<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span class="Apple-style-span" style="color: #660000;">2 CINNAMON STICKS<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span class="Apple-style-span" style="color: #660000;">2 DRIED CHILIES <o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span class="Apple-style-span" style="color: #660000;">50 CL CIDER VINEGAR</span><o:p></o:p></b></div>
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<a href="http://1.bp.blogspot.com/-9vFlmmEQJHM/UBAV_-eAbGI/AAAAAAAACzU/8IiqG7aZ3-8/s1600/CIMG4704.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-9vFlmmEQJHM/UBAV_-eAbGI/AAAAAAAACzU/8IiqG7aZ3-8/s320/CIMG4704.JPG" width="320" /></a></div>
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<o:p><b> </b><i>....the ingredients</i></o:p></div>
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<o:p><i><br /></i></o:p></div>
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<span class="Apple-style-span" style="color: #660000;">Pit apricots and cut into small pieces. Combine with remaining ingredients in
large heavy bottomed pot such as Le Creuset . Bring to a simmer and cook gently for about one hour. Stir occasionally . Toward the end of the cooking time,
stir almost continuously to prevent burning. </span></div>
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<span class="Apple-style-span" style="color: #660000;">Transfer to sterilized jars and seal. Yields about 6 jars (1 ½ cup ….380 gms
each)</span></div>
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<span class="Apple-style-span" style="color: #660000;"><i>Sorry, I forgot to take a picture of the finished product....and you can't tell anything from the jar.....</i></span></div>
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<span class="Apple-style-span" style="color: #660000;"><i>Now, did you think we were finished.....non, non, non</i></span></div>
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<a href="http://2.bp.blogspot.com/-fEghQRaNj5Y/UBAV9Q565QI/AAAAAAAACzI/IYKD515P-n4/s1600/CIMG4690.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-fEghQRaNj5Y/UBAV9Q565QI/AAAAAAAACzI/IYKD515P-n4/s400/CIMG4690.JPG" width="400" /></a></div>
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<span class="Apple-style-span" style="color: #660000;"><i>This is going to be an apricot aperitif. Put the fruit in the jars with sugar and place them on their side in the sun. Rotate several times a day for 3 days then add good quality grain alcohol....This is an experiment with the apricots....we always do it with cherries.</i></span></div>
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<span class="Apple-style-span" style="color: #660000;"><br /></span></div>
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<span class="Apple-style-span" style="color: #660000;">I haven't mentioned the apricot halves (rondeles) in syrup for winter tarts.....or the containers of coulis for sorbets.....or the stewed apricots. </span></div>
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<span class="Apple-style-span" style="color: #660000;"><br /></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="color: #660000;">And the piece de resistance????? You have to guess what I am going to do with these pits. They have been washed, boiled and dried in the sun....What do you think?</span></div>
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<a href="http://3.bp.blogspot.com/-5SIx6OFK4FU/UBAWCEkkYVI/AAAAAAAACzc/FOJxzFUCNrk/s1600/P1130448.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-5SIx6OFK4FU/UBAWCEkkYVI/AAAAAAAACzc/FOJxzFUCNrk/s640/P1130448.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="color: #660000;"><br /></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="color: #660000;">And there are still apricots on the tree...got any ideas....???</span></div>
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<br /></div>Mary Jameshttp://www.blogger.com/profile/07753505906753229559noreply@blogger.com14tag:blogger.com,1999:blog-5879726906990422663.post-87143411315278596252012-07-02T07:56:00.001-04:002012-07-02T07:56:39.532-04:00ROQUEFORT CRISPBREAD<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-6ucNxbAp690/T_F5aUC949I/AAAAAAAACnU/o78WF0ANps0/s1600/P1060699.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="370" src="http://2.bp.blogspot.com/-6ucNxbAp690/T_F5aUC949I/AAAAAAAACnU/o78WF0ANps0/s400/P1060699.JPG" width="400" /></a></div>
<br />
<h3>
<i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-weight: normal;">This is one of the quickest, easiest appetizers you can make. I saw the original recipe on <a href="http://www.cowgirlchef.com/" target="_blank">one of my favorite blogs</a>, the Cowgirl Chef. And she had adapted it from a recipe in Saveur that used feta instead of roquefort.....I have tried both and the roquefort is by far the best. Ease of preparation comes from the fact that the crust is a batter, not a dough......</span></i></h3>
<h2>
<b><span class="Apple-style-span" style="color: #3d85c6; font-family: Georgia, 'Times New Roman', serif;">ROQUEFORT CRISPBREAD</span></b></h2>
<div style="text-align: left;">
<b><span class="Apple-style-span" style="color: #3d85c6; font-family: Georgia, 'Times New Roman', serif;">Batter:</span></b></div>
<div style="text-align: left;">
<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 TBS. OLIVE OIL</span></b></div>
<div style="text-align: left;">
<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 TSP. VODKA*</span></b></div>
<div style="text-align: left;">
<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 EGG</span></b></div>
<div style="text-align: left;">
<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 CUP WATER</span></b></div>
<div style="text-align: left;">
<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/4 CUPS FLOUR</span></b></div>
<div style="text-align: left;">
<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 TSP. SALT </span></b></div>
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<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/8 TSP. BAKING POWDER</span></b></div>
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<b><span class="Apple-style-span" style="color: #3d85c6; font-family: Georgia, 'Times New Roman', serif;">Final Prep:</span></b></div>
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<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 TBS. OLIVE OIL</span></b></div>
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<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5 OZ. ROQUEFORT CHEESE, CRUMBLED</span></b></div>
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<span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Preheat oven to 500F. Place an 11x17 half sheet pan (it has sides) in preheated oven while preparing the batter...about 5 minutes.</span></span><br />
<span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In a medium bowl, whisk together olive oil, vodka, egg, and water. In a separate bowl, whisk together the flour, salt, and baking powder. Pour the wet mixture over the dry and whisk until smooth.</span></span><br />
<span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Remove hot pan from oven and pour 2 TBS. olive oil over pan. Using a heatproof silicone brush, spread quickly over bottom of pan. Add batter and evenly distribute across the bottom of the pan. Pan should still be hot enough that the mixture sizzles and begins to set immediately. Sprinkle roquefort pieces over all. </span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Return to oven for about 20 minutes (or a little less if using convection). </span><br />
<span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></span><br /><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Allow to cool slightly. Cut with kitchen shears and serve.</span></span><br />
<span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span><span class="Apple-style-span" style="color: #0b5394; font-family: Georgia, 'Times New Roman', serif;"><b>MJ Dishes it out .....Notes:</b></span><br />
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<ul>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Can be frozen but reheats best if placed on hot pizza stone.</i></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><i>Do Ahead Notes: For entertaining, measure dry ingredients, set aside. Measure wet ingredients into a jar and refrigerate until ready to use. Complete recipe just before, or after, guests arrive. </i></span></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I have done the recipe with blue cheese but the flavor was not as good and the cheese was not as 'melty'. Might just need more if using the blue cheese.</span></i></li>
<li><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-weight: normal;">*If anyone has any idea what the vodka does for the batter, let me know.....I am always tempted to leave it out but then don't want to waste a good recipe if it doesn't work as well.</span></span> </i></li>
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<b><br /></b>Mary Jameshttp://www.blogger.com/profile/07753505906753229559noreply@blogger.com2tag:blogger.com,1999:blog-5879726906990422663.post-71539588599413487872011-11-12T20:40:00.000-05:002011-11-13T14:17:14.252-05:00The CAMARGUE and SETE....<div style="margin: 0px auto 10px; text-align: center;">
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There is nothing like a French Road Trip.....especially when you don't know where you are going to end up......having absolutely no plans. Well, this is where we were. We started out on very familiar road where we have taken many a group but quickly after a couple of hours, we were in the back country of southern France. We traveled on our whims....saw a sign....interested...ok.....wanna go there....yeh.......and we were off. First? I saw the sign for Salin de Giraud and immediately knew that I needed to see SALT! OK. Quick exit and we were on our way.<br />
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THERE! Looming in front of us was salt, salt, salt.<br />
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Trucks moving in all directions.....<br />
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and then there is a conveyer belt moving the salt from one side of the road to the other ......What happens when it rains????? X says the salt is very coarse and it just washes/cleans it.....looks like to me that it would melt!<br />
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Seems a bit primitive.....it is a huge operation so I don't think I call it artisanal.....This operation would never fly in the US of A! <br />
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But thank goodness, I have my salt....the Fleur de Sel AND the Sel de Gris......I guess you could call me a salt snob.....<br />
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NEXT??? We passed field after field (should it be paddy after paddy) of rice. Harvest had already taken place so we saw the 'rice straw' and then lots of smoke where they were burning the field of rice straw.</div>
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Yes, we were in the Camargue.......</div>
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Home of the 'Original Cowboy'<br />
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and where 'les taureaux' rule....the bulls are raised for meat as well as for the bull fights. Then there are also flamingos, wild horses, and, in some seasons, lots of mosquitoes.<br />
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You can't come to the Camargue without going to.....</div>
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...the story is that the three biblical Marys (Maries) arrived here from Palestine along with Sara, who became the patron saint of the gypsies. And since medieval times, Saintes Maries de la Mer is the site of an annual Roma (gypsy) pilgrimage. </div>
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Houses of the Camargue use a local resource.....the canes that are everywhere are the roofing material for their homes. Note the leaning cross at the peak of the roof. It is on all the houses.<br />
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Then it is a quick stop in ...<br />
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Aigues Mortes....<br />
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a walled village dating to 10th century AD and also a safe haven for Protestants in the 16th century.<br />
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The day is winding down and we make our way along the coast to<br />
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<a href="http://en.sunfrance.com/discover/destinations/cities_towns_villages/lively_cities2/sete3"> Sete</a><br />
'the little Venice of the Languedoc" <br />
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Canals and fishing boats abound.....though it is one of the major fishing ports of France, it has kept its local character and quaintness.<br />
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Sun is setting...time for an aperitif.....<br />
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Picturesque spot!......fishing boats coming in with their catch.....<br />
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Now time to make a restaurant choice....we do our usual walk...peeking in and out of places...looking at posted menus....then we narrow it down.....not surprisingly, we both thought there were 2 choices. One seemed to be a husband and wife team...not too big a menu. But, the other, had lots of fresh seafood for sale (which had obviously just come off the boats) plus the restaurant..........a crowd was also gathering for dinner.... Chez Francois it will be...<br />
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I started with 'jols', a tiny fish done 'friture' style. It is one of my favorite things. Xavier had the 'couteux' (razor clams). Both outstanding!<br />
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As if that was not enough, we move on to the entree....<br />
whole fish for X, and a combo of gambas (large shrimp), seche (kinda like calamari) and lotte (monkfish) for MJ.<br />
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Could not begin to finish.....would kill for it today....so perfectly grilled.<br />
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Up early the next morning......stay tuned for Part 2.....the Aubrac!</div>
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<a href="http://picasa.google.com/blogger/" target="ext"><img align="middle" alt="Posted by Picasa" border="0" src="http://photos1.blogger.com/pbp.gif" style="background: none repeat scroll 0% 50% transparent; border: 0px none; padding: 0px;" /></a></div>Mary Jameshttp://www.blogger.com/profile/07753505906753229559noreply@blogger.com3tag:blogger.com,1999:blog-5879726906990422663.post-65076625814290025852011-11-12T15:51:00.001-05:002011-11-12T16:32:51.354-05:00CHEESE STRAWS......a Southern Delicacy!<div class="separator" style="clear: both; text-align: center;">
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I am amazed how people in other parts of the country have no idea what a cheese straw is. Ask around and see what <u>you</u> find out. Ya'll, it IS a 'Southern Thing'.....especially making your own!<br />
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I had planned to blog about cheese straws at some point but am hastened along by my friend, Nathalie Dupree. Today she posted her <a href="http://bcove.me/je3bmwca">cheese straw making video</a> on Facebook and I shared with her my method. Instead of a cookie press, I use my Simac Pasta Machine....It was a must have piece of equipment for me years ago and I did indeed use it to make pasta....but not any more. This machine is now most valuable to me for making cheese straws. You can generate hundreds in no time. Don't have a pasta machine....check out EBay. <br />
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Here is my recipe....works great in the machine.<br />
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<span style="font-size: small;"><b>CHEESE STRAWS</b></span></div>
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<span style="font-size: small;"><b>1 LB. EXTRA-SHARP CHEESE, grated</b></span></div>
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<span style="font-size: small;"><b>1 1/3 CUPS BUTTER, room temperature</b></span></div>
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<span style="font-size: small;"><b>2 TSP. TABASCO</b></span></div>
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<span style="font-size: small;"><b>4 SCANT CUPS FLOUR</b></span></div>
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<span style="font-size: small;"><b>1 TSP. PAPRIKA</b></span></div>
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<span style="font-size: small;"><b>1 1/2 TSP. SALT</b></span></div>
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<span style="font-size: small;"><b>1/2 TSP. CAYENNE or to taste</b></span></div>
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<span style="font-size: small;">Using an electric mixer, combine cheese, butter and Tabasco. Combine dry ingredients and then add to cheese mixture. Mix until well blended. Do NOT refrigerate.</span></div>
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<span style="font-size: small;">Transfer to cookie press fitted with star pattern. OR to Simac Pasta Machine (in batches) fitted with disk that has 2 straight ridged openings (see photo). Extrude and cut into desired lengths. Place on parchment lined baking sheets. Straws can be placed close together since they do not spread. .</span></div>
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<span style="font-size: small;">Bake in preheated 400 degree oven for 15-20 minutes. They should have a slight color change. Cool completely before storing. Store in tins. </span></div>
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<span style="font-size: small;">TIPS and VARIATIONS: You should grate your own cheese because grated cheese has an anti-caking agent on it. Also, I like to use Kraft Cracker Barrel Extra Sharp cheddar in the red foil package. </span></div>
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<span style="font-size: small;">Add 1-2 tsp. Dijon mustard (like Nathalie) OR leave out the paprika and add 1 1/2 tsp. curry powder. </span></div>
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<br />Mary Jameshttp://www.blogger.com/profile/07753505906753229559noreply@blogger.com2tag:blogger.com,1999:blog-5879726906990422663.post-84137049395502877672011-09-01T08:06:00.000-04:002011-09-02T10:20:38.339-04:00FIGS, FIGS, FIGS<br />
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<a href="http://2.bp.blogspot.com/-6oZsHdjIafI/Tl5UysTpsAI/AAAAAAAACcQ/cMbkOG7KyGQ/s1600/P1070687.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="276" src="http://2.bp.blogspot.com/-6oZsHdjIafI/Tl5UysTpsAI/AAAAAAAACcQ/cMbkOG7KyGQ/s400/P1070687.JPG" width="400" /></a><a href="http://1.bp.blogspot.com/-AlCCacc5v2c/TlztCo03AfI/AAAAAAAACbI/x2LcpjIOiGk/s1600/Figs+are+Ready.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-AlCCacc5v2c/TlztCo03AfI/AAAAAAAACbI/x2LcpjIOiGk/s200/Figs+are+Ready.jpg" width="200" /></a></div>
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<a href="http://2.bp.blogspot.com/-grYfakX6AkI/Tl5VaXmdFoI/AAAAAAAACcU/jC6jIxGoif4/s1600/P1070690.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="234" src="http://2.bp.blogspot.com/-grYfakX6AkI/Tl5VaXmdFoI/AAAAAAAACcU/jC6jIxGoif4/s320/P1070690.JPG" width="320" /></a></div>
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So what is it about figs that has everybody atwitter....Before I left the United States this month, I had a phone call from my
son in Atlanta....his fig crop was exceptional....exceptionally
prolific! And then, I was facebooking with my friend, Dorette Snover of
<a href="http://www.cestsibon.net/">C'est si Bon</a> in Chapel Hill. She, too, was covered up with figs. Now I am in Provence and I am greeted by tubs of figs. <i>Nous crulons sous les figues</i>! Perhaps the excitement is because it is one of the few truly seasonal fruits. We know we won't have them any other time of the year plus we really don't see that many in the grocery stores.....they are a farmer's market purchase or a tree in your back yard. <br />
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So Dorette and I decided to both blog about our figs this week. See her at <a href="http://www.plantingcabbages.com/">www.plantingcabbages.com</a><br />
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<a href="http://2.bp.blogspot.com/-Isj7mIpw6JQ/TlztFerU6fI/AAAAAAAACbU/6v3TtrwRXdM/s1600/Fig+platter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-Isj7mIpw6JQ/TlztFerU6fI/AAAAAAAACbU/6v3TtrwRXdM/s400/Fig+platter.jpg" width="400" /></a></div>
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<a href="http://1.bp.blogspot.com/-pcqGEjl5Mcw/TlztGU_JH2I/AAAAAAAACbY/OOwPRHu8elA/s1600/Figs+picked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-pcqGEjl5Mcw/TlztGU_JH2I/AAAAAAAACbY/OOwPRHu8elA/s400/Figs+picked.jpg" width="400" /></a></div>
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The plump, purple variety shown here is Soliès-Pont, named for a village here in the Departement du Var. Sollies Pont is also home of the Fete de la Figue, an August festival that celebrates this ancient fruit. This is the fig that I have come to know and love. In the American South, it is mostly the small brown turkey fig.....to me, a different fruit that is good in its own way, but nothing like the purple fig of Provence. <br />
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So what is a girl to do with so many figs.....Well, you might see me sneaking out the back door where just steps away I can feast to my heart's content. But Xavier might have other ideas....there are jars of fig confiture dancing in his head.....and I mean lots of jars. So far this year, the count is 220! Read on for recipes and lots of uses for everything fig......Then don't miss the end......where there is <b><i>No Fig Leaf for Apollo!</i></b><br />
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<a href="http://3.bp.blogspot.com/-dBo3dYcqFfc/TlztMUor2YI/AAAAAAAACbo/_J4rjZ18-Mo/s1600/Figs+finished.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-dBo3dYcqFfc/TlztMUor2YI/AAAAAAAACbo/_J4rjZ18-Mo/s320/Figs+finished.jpg" width="240" /></a></div>
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So here is Xavier's recipe for the most popular confiture we put on the table for our groups. It is divine on a croissant or in your breakfast yogurt.<br />
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But not just for breakfast, we make a Shallot Fig Confit to use with Pan Seared Magrets (duck breasts) or MJ will use it as a topping for the Duck Rillettes on Crostinis at cocktail hour. To make the confit: carmelize shallots, deglaze with a light red wine vinegar and add some fig confiture. Reduce. Season with salt. Taste for sweet/sour balance & adjust. If you have no duck rillettes, then use shredded barbecue.<br />
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<span style="font-size: 14pt;"><b>FIG CONFITURE</b></span></div>
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<b>1 KILO (2.2 lbs) FRESH PURPLE FIGS, QUARTERED (or halved in small)</b></div>
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<b>1 HEAPING TBS. ZEST DE CITRON CONFIT (below)</b></div>
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<b>700 GRAMS RAW SUGAR (1 1/2 lbs)*</b></div>
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<b>JUICE OF ½ LEMON</b></div>
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<i>(Photo is 7-8 kilos)</i></div>
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In a large pot, combine figs, citron confit, and 1/2 cup
water and 2 pinches salt. Bring to
a simmer. Slowly cook down the
figs. Stir often. They will melt down and skins will soften. This takes about 15-20
minutes. Add sugar. Increase heat to fast boil. Cook 15-20
minutes stirring constantly. About 5 minutes before end, add juice of ½ lemon.
Reduce heat. </div>
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Remove from heat.
Continue to stir to dissipate heat….about 3-4 minutes. Fill jars to
top. If reusing old jars, invert
jars while cooling. Lids will
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<b>NOTES:</b><span style="font-weight: normal;"> When going
from sweet and more pulpy fruit such as pears, figs, apricots to more acidic
watery fruits such as strawberry, raspberry, you add more sugar to the latter (750-800 gms per kilo)</span> </div>
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Short fast cooking time after sugar is added will give you
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*Raw sugar is the free flowing sugar that is less processed than white sugar. I buy the Florida Crystals that comes in a plastic jug. It is not turbinado sugar....too coarse.</div>
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Now for the 'piece de resistance' of the Fig Confiture. ....</div>
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<span style="font-size: 14pt;"><b>ZESTES DE CITRON CONFITS</b></span></div>
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<b>10 LEMONS (to yield 1 ½ cups
zest weighing .140 kg [5 oz])</b></div>
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<b>1 ½ CUPS RAW SUGAR</b></div>
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Peel lemons and julienne into ‘needle’ size pieces …tiny
width and about ½ inch long. In 2-quart saucepan, cover with cold water. Bring
to a boil, Blanch, strain and rinse.
Return to pan and just cover with water (there should be enough so that the zest floats). Add the juice of 1 ½ lemons and pinch
of salt. Simmer very slowly for 20
minutes. Water will be almost
gone. Add juice from other half of lemon then level with 1 1/2 cups raw sugar. Cook very SLOWLY for 15-20
minutes. Add about 2 tablespoons
more water if zest is not tender at this time*. Do this several times…..the color becomes somewhat
brownish. The syrup is obviously
thicker and the zest is very transparent and crystalline-like. It is done when color of zest is
correct…..cooked, tender and transparent.</div>
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If the lemon peel is tough, it is because it was not cooked
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<b>*TIP:</b><span style="font-weight: normal;"> If you cook
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need to add more water to prevent caramelization.</span></div>
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<a href="http://2.bp.blogspot.com/-eSZRyEpfbhs/TlztPE6u9YI/AAAAAAAACbw/KYriDYAkXlE/s1600/Lemon+Peel+for+Confit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-eSZRyEpfbhs/TlztPE6u9YI/AAAAAAAACbw/KYriDYAkXlE/s400/Lemon+Peel+for+Confit.jpg" width="400" /></a></div>
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<b>NOTE: </b>You can collect your zest over a period of time (freeze it). As fig season approaches, every time a lemon is used, the zest is removed first, julienned, and put in a small jar in the freezer until there is enough to make the confit. Did someone say this is labor intensive? Great for honing your knife skills too. </div>
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I might also call it 'heaven on a spoon'....<br />
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<i><span style="font-size: large;"><b>For the gardener....</b></span></i><br />
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<a href="http://2.bp.blogspot.com/-YwOBMMy0-No/TlztNoZCt5I/AAAAAAAACbs/du7qycUOoQE/s1600/CIMG1033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-YwOBMMy0-No/TlztNoZCt5I/AAAAAAAACbs/du7qycUOoQE/s400/CIMG1033.JPG" width="400" /></a></div>
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Xavier is very much the gardener and has the
patience of a saint (for some things!). So at the end of last summer, I
saw him collecting soil on a plastic bag. What's up? He walked over to
the tree and wrapped the bag around the limb
surrounding a joint with the soil....winter came, spring came, summer
came. Then I am in the States for 4 weeks only and he goes to the next
step without me. Cut the branch, removed the plastic....Voila, lots of
roots.....potted it for his brother. And not one damn photo!! I WILL
take a picture the next time we go to his brother's!</div>
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This just speaks to the fact that fig trees are hardy, fairly easy to propagate. We see so many in the villages growing from tiny cracks in stone walls and fortifications ...seeds left there by a petite oiseaux (bird)....<br />
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If you are indeed interested in all the different varieties of figs, <a href="http://www.figs4fun.com/">check out this website</a>. It is an excellent source of information about all things fig!<br />
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<span style="font-size: large;"><b>Fig Leaves</b></span> <span style="font-size: small;"><i>are very helpful when building a simple food tray </i></span><br />
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<span style="background-color: #6aa84f; font-size: large;"><i><span style="background-color: white;">and finally, from </span></i><span style="background-color: white;">Nice Matin</span><i><span style="background-color: white;">, we unravel why there is</span><span style="background-color: white;"></span></i></span></div>
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<span style="font-size: large;"><b style="background-color: #93c47d;">No Fig Leaf for Apollo!</b></span></div>
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<a href="http://3.bp.blogspot.com/-WUWOPcYQVuo/Tl0VB30qa1I/AAAAAAAACcM/Etv0A-HUi8A/s1600/apollo-WITH-figleaf.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-WUWOPcYQVuo/Tl0VB30qa1I/AAAAAAAACcM/Etv0A-HUi8A/s400/apollo-WITH-figleaf.jpg" width="298" /></a></div>
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<b><span style="font-size: large;"> </span></b>This larger than life statue in Nice has generated much controversy. It was banned in the 70's from its prominent position on Place Massena because some people were offended by his endowment. In June of this year, it was re-erected on Place Massena sans fig leaf in the location where it was originally intended.</div>
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<a href="http://www.bestofniceblog.com/2011/04/09/no-fig-leaf-for-apollo/">Click here to read the complete story and see Apollo's final resting place.</a> </div>
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Don't forget to visit <a href="http://www.plantingcabbages.com/">Dorette's blog</a>! </div>
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<br />Mary Jameshttp://www.blogger.com/profile/07753505906753229559noreply@blogger.com6tag:blogger.com,1999:blog-5879726906990422663.post-81421228203867804572011-08-24T09:19:00.000-04:002011-08-24T09:20:00.011-04:00My French Grocery - the Hyper U<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Ul49WCnPyHc/TlSqPy7XYZI/AAAAAAAACZA/dXwRTQPeMxM/s1600/CIMG0557.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="63" src="http://1.bp.blogspot.com/-Ul49WCnPyHc/TlSqPy7XYZI/AAAAAAAACZA/dXwRTQPeMxM/s400/CIMG0557.JPG" width="400" /></a><a href="http://2.bp.blogspot.com/-R1Ye3IUl1NA/TlSqQ5qf4oI/AAAAAAAACZE/8z4FuHQTVd8/s1600/P1050934.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="205" src="http://2.bp.blogspot.com/-R1Ye3IUl1NA/TlSqQ5qf4oI/AAAAAAAACZE/8z4FuHQTVd8/s400/P1050934.JPG" width="400" /></a> </div>
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Everytime I go back to the States, I am asked the question.....What is it you miss from France when you come home to the States? You might be surprised, or maybe not, but I miss my Hyper U, the grocery store. No matter where I am, hardly a day goes by that I am not in a grocery store And the U stores are the best.... they make grocery shopping a pleasure....WHY??? </div>
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In a nutshell, they are clean, very well organized, and the U brands are exceptional....</div>
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<span style="font-size: large;"><span style="font-size: small;">(Remember, if you want to see the photos larger, just double click on them.)</span><i><b> </b></i></span></div>
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<span style="font-size: large;"><i><b>Let's go inside....</b></i></span></div>
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<a href="http://4.bp.blogspot.com/-Ng69x5UiBvk/TlSqSoGq2pI/AAAAAAAACZI/t09L0Cncmjs/s1600/P1060042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-Ng69x5UiBvk/TlSqSoGq2pI/AAAAAAAACZI/t09L0Cncmjs/s320/P1060042.JPG" width="320" /></a></div>
You only see it this empty during lunch time when most French people are home having lunch. Great time to shop...no crowds. Yep, you can buy your dog house there too.<br />
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Produce is seasonal. You won't see strawberries in September or grapes in June.....so much more flavor. Notice the price of the leeks...and that is per kilo (2.2 lbs) Why do they have to be so expensive in the US.<br />
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Well, it goes without saying that the cheese aisle...no, make that plural...aisles are over the top. Cow, goat, ewe.....fresh, aged.....bio (organic). What did DeGaulle say? "<i>Comment voulez-vous gouverner un pays qui a deux cent quarante-six variétés de fromage?</i>" (How can you govern a country that has 246 varieties of cheese?) And, I am sure there are many more than that now. This is just 2 of the 6 photos of the cheese areas.<br />
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<u><span style="font-size: large;"><b>It's BIO!</b></span></u></div>
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<span style="font-size: large;"><span style="font-size: small;">Bio (organic) products are integrated into all areas of the store. But this particular week, they brought them to the front of the store into what I call the 'special features' area that gets changed every 3-4 days.....This area is one of the first things you see when you walk in the store and it is always changing. </span></span></div>
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Another special feature....Products of the World...</div>
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<span style="font-size: large;"><b>ROSÉ TIME!</b></span> </div>
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OK.....maybe this would be my favorite section......so many choices....so little time....</div>
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There are also my favorite things to accompany the rosé...and all of these go home in my suitcase. Great hazelnuts that are so so fresh. The U brand fois gras is to die for. The duck rillettes are really just duck BBQ...quick spread for a crostini. And sometimes the cheese palmiers find their way into my carry-on for a petite snack on the way back. Notice these are all the store brand....the best!<br />
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To see more photos, <a href="https://picasaweb.google.com/mjmlprovence/HyperU?authuser=0&authkey=Gv1sRgCMq0lan8wIubjwE&feat=directlink">CLICK HERE</a><br />
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So between the local village markets and the Hyper U, groceries are a cinch.....except where are the grits??? Mary Jameshttp://www.blogger.com/profile/07753505906753229559noreply@blogger.com2tag:blogger.com,1999:blog-5879726906990422663.post-38050508775859825772011-07-28T19:44:00.002-04:002011-07-30T07:54:17.337-04:00It's a girl...NO...it's a BOY.....And lots of them, so that means we will be making Squash Blossom Beignets!<br />
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Every morning, the squash plants are checked for girl vs. boy flowers. The girls have fruit so we leave those behind to grow into zucchinis, but the boys bear no fruit so they are destined for beignets. In the right photo, he would be the top flower. Can you see the squash beginning on the base of the lower flower? That's our girl! Click on photo to enlarge. <br />
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<u><span style="font-size: large;">Squash Blossom Beignets</span></u></div>
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<b>1 1⁄2 CUPS ALL-PURPOSE FLOUR<br />1 TSP. SALT</b><br />
<b>FRESHLY GROUND BLACK PEPPER</b><br />
<b>2 CUPS WATER </b><br />
<b>1 TBS. OLIVE OIL </b><br />
<b>1 EGG, SEPARATED</b><br />
<b>18 LARGE or 36 SMALL SQUASH BLOSSOMS<br />VEGETABLE OIL</b><br />
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<b><i>optional seasonings: </i>FRESH BASIL, MINCED or FRESH PARSLEY, MINCED or HERBES de PROVENCE</b><br />
<b><br /></b>Sift flour and salt into a medium bowl. Whisk in water, olive oil, and egg yolk. Whip egg white to stiff peaks and fold into batter. Add any optional seasonings, if desired.
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Heat 1'' vegetable oil in skillet over medium high heat. Dip
flowers in batter, coating them well. Fry 1–3 minutes,
turning frequently. Drain on paper toweling. Sprinkle with salt and serve. Beignets freeze very well. Once cooled, wrap individually in plastic wrap and freeze in ziploc bags. Reheat until crisp in 350 oven or toaster oven.<br />
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<i>How to slideshow......Click to enlarge</i><br />
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<br />Mary Jameshttp://www.blogger.com/profile/07753505906753229559noreply@blogger.com2tag:blogger.com,1999:blog-5879726906990422663.post-47473120333749861002011-07-27T12:43:00.001-04:002011-10-23T12:08:06.143-04:00Glorious LAVENDER<div class="separator" style="clear: both; text-align: center;">
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<a href="http://3.bp.blogspot.com/-PaTAJ8Q5q58/TjApHhgw4nI/AAAAAAAACRw/S2J3KOA4hh8/s1600/P1060536.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-PaTAJ8Q5q58/TjApHhgw4nI/AAAAAAAACRw/S2J3KOA4hh8/s200/P1060536.JPG" width="200" /></a>What extraordinary lavender we saw this year! It came early....at least 3 weeks early. We packed our picnic and struck out early for the Valensole plateau above the Gorges du Verdon and Lac Ste. Croix (another extraordinary place to blog about later). <br />
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The group was excited, and we were too, as we got our first glimpse of what our day was going to be! This was only the beginning!</div>
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<b>It only gets better</b></div>
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<b>Breathtaking!</b></div>
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Different intensities in color....different varieties. The pale grey is actually the true and most precious lavender....</div>
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<span style="font-size: large;"><b>WHAT NEXT?</b></span></div>
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<b>DISTILL IT </b> to make lavender oil. Again the essence of lavender is different depending on which lavender is distilled. The true (lavandula augustifolia) is my favorite. Aspic lavender (lavandula latifolia) and lavandin (a hybrid of the two) can have a bit of a camphor scent...subtle but there.<br />
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or <b>MAKE LAVENDER WANDS </b>to add fragrance to your closets, your drawers or even in a vase in a room.<br />
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<i><a href="https://picasaweb.google.com/mjmlprovence/HowToMakeLavenderWands?authkey=Gv1sRgCM7orJKilNrg_gE">CLICK HERE for STEP by STEP photos on how to make a lavender wand</a>.</i></div>
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<b>or DECORATE A TABLE </b><br />
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<b>and PRACTICALLY SPEAKING....</b><br />
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<li>put a few drops in your hand with some bath soap, lather it in your hands and add to your bath water for a relaxing 'homemade spa'</li>
<li>have a scratch or a bite, lavender oil will take out the 'bite'</li>
<li>glue left behind on a bottle label, rub with a spot of lavender oil and 'VOILA!'</li>
<li>a spot or two on a cotton ball tucked into the corner of a room or in your car is a favorite of mine</li>
<li>a small drop of pure essence in sugar cookie dough for a yummy treat</li>
<li>and last, but not least.....a great aftershave men's cologne </li>
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<span style="font-size: large;">We hope you enjoyed our day in the lavender fields of Provence! </span></div>
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<i><span style="font-size: large;">à la prochaine,</span></i></div>
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<span style="font-size: large;"><i>MJ and X</i></span></div>
</div>Mary Jameshttp://www.blogger.com/profile/07753505906753229559noreply@blogger.com2tag:blogger.com,1999:blog-5879726906990422663.post-34655209889240590222011-07-15T05:13:00.008-04:002011-07-15T05:39:10.861-04:00THE TABLE IS SET.....for the French neighbors to come for an American supper.....<br />
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The menu centers around Ribs....or Travers de Porc.....cold salads, cornbread.....and Peach Crumble.<br />
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It is all a huge hit even though X had told me that they might not buy into the cold salad idea. </div>
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Wrong! </div>
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They loved it. </div>
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Another big hit is the Tabasco rack. Thanks to our friends at Tabasco, we have the complete complement of Tabascos....Everybody is trying a different kind. Fun!</div>
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Great evening.....now I just have to figure out what I will prepare the next time we have 16 French speaking people around the table.</div>
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Suggestions??</div>
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<span style="font-size: large;">RIBS 101</span></div>
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This is the practical side of things. I love this menu because it can be done 100% ahead of time....important when entertaining this many people. I, being in France, also have to think about availability of products. There is no Costco or Sam's where I can go pick up a few packages of ribs. I have to place an order with Daniel, the butcher. And we just happened to be there when they delivered the pork. Daniel trims out the 2 slabs and then he has another for me.....this would definitely not be enough if I were serving 16 Americans but X reassures me that we will have plenty. But honestly, we thought we were going to have 13 but invited extras at the last minute....<br />
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Two days ahead, I rub the ribs down with <a href="http://www.nantucketoffshore.com/Products/productdetail.aspx?s=780999000075:Dragon+Rub+-+2++++++++++OZ.">Dragon Rub</a>, place them on a rack in a large roasting pan. Add water to just below the rack. Cover with plastic wrap, yes plastic wrap, then heavy duty foil, being sure to tuck the plastic wrap into the edges of the foil when you crimp around the edge of the pan. Place in 400 degree oven and bake for 2 1/2 hours...If using non convection, you may need to go to 3 hours.<br />
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<tr><td class="tr-caption" style="text-align: center;">Ready with the Dragon Rub, on rack over water...Now cover as described above.</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Out of the oven, refrigerate overnight.<br />
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After grilling and ready for reheat!</td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Next day, coat with <a href="http://www.stonewallkitchen.com/shop/speciality-foods/sauces-marinades/grille-sauces-marinades/131114.html">Sesame Ginger Teriyaki Sauce</a> and head to the grill. Grill just to set the sauce. You can do this part at the time of your party or you can do it ahead as I did. Then at the time of your party, put them on a sheet pan and reheat in the oven. <br />
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NOTE: The Dragon Rub and the Sesame Ginger Teriyaki Sauce are essential traveling companions. Asian flavored recipes take so many special ingredients that are hard for me to locate in France. So thank you to my New England manufacturers that make life easy. Follow the links above to their websites. Of course, you can change up your rub and your sauce to create different flavor profiles.<br />
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It is also possible to freeze them on a sheet pan, then bag and pull them out as you need them. So yes, they can be done weeks ahead<br />
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<br />Mary Jameshttp://www.blogger.com/profile/07753505906753229559noreply@blogger.com3tag:blogger.com,1999:blog-5879726906990422663.post-20423132038803668332011-07-07T10:46:00.000-04:002011-07-07T10:46:08.257-04:00PARMESAN TRICK<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-eF_tE16wFcY/ThXE6RG45wI/AAAAAAAACQU/vEm1Q3yI14s/s1600/P1060798.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-eF_tE16wFcY/ThXE6RG45wI/AAAAAAAACQU/vEm1Q3yI14s/s640/P1060798.JPG" width="640" /></a></div>On the 4th of July, in FRANCE, celebrating AMERICA, X made his fabulous ITALIAN bolognese sauce... But he topped it off with Parmesan rinds....yes, rinds. Remember the fabulous Parmesan I blogged about a few weeks ago. Well, we have been eating away on it and unbeknownst to me, he was saving all the pieces of rind. What in the world for? Soup??? noooooo. It is even better than that. He took these small pieces trimmed into 1" lengths (see photo) and slowly sauteed them in a small amount of organic shortening .....He worked on and off the heat for about 30 minutes, being careful not to scorch or burn....on and off the heat is crucial here. These little jewels along with some fresh peppers from the garden, some pasta, and our Tabasco Reserve made for a fabulous dinner. Gave us just what we needed to get our own little concert going......<b><span style="font-size: small;"><i>God Bless America.</i></span></b><br />
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Just had to share this Parmesan trick....when done, they were cheesy little pillows!Mary Jameshttp://www.blogger.com/profile/07753505906753229559noreply@blogger.com2tag:blogger.com,1999:blog-5879726906990422663.post-23040729366552193402011-06-15T03:11:00.000-04:002011-06-15T03:11:05.662-04:00The Romans Did EverythingIt was a beautiful evening on the coast, but we would learn later that it was the calm before the storm. We journeyed 30 minutes South to check out the coastal town of Ste. Maxime.....explore a bit and have dinner. Here are a few photos.....<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-PA-f5B6rM2k/TfhQPF5scbI/AAAAAAAACMU/AbcxWBcQrzY/s1600/P1050869.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-PA-f5B6rM2k/TfhQPF5scbI/AAAAAAAACMU/AbcxWBcQrzY/s400/P1050869.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-0i01Fs6YH7s/TfhQNWM4t0I/AAAAAAAACMM/0b-NGTgnAaA/s1600/P1050867.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-0i01Fs6YH7s/TfhQNWM4t0I/AAAAAAAACMM/0b-NGTgnAaA/s200/P1050867.jpg" width="150" /></a></div>After walking the back streets and checking out the shops, we see there is an Italian Fair on the waterfront. Among the vendors are the Parmesan guys from, you guessed it, Parma. We have bought from them before...their cheese is OUTSTANDING......bio (organic) and aged. We bought the 24 and 36 month. Older than that, the texture was a bit powdery. 125 Euros later, we thought we had purchased what we needed! <br />
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Then we come upon the truffle booth......can't get past without making a purchase. I bought a couple of jars of the truffle/mushroom spread that I will use on some blinis the next couple of weeks. We are having a great time discovering what we love best.....FOOD!<br />
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Time to move on to dinner. We head down the coast and this is where the Romans come in. You know they were everywhere here in the South of France. Julius Caesar came over from Italy (on the Aurelian Way) around 45-50 BC. Frejus was a big Roman enclave, but here, between Sainte Maxime and Frejus, is a small unique site. I guess you would say it was the first fish farm. Yes, way back then, the Romans had the idea to farm raise fish (a vivier). <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Ve0AiOD_d74/TfhQSeF67zI/AAAAAAAACMg/w7fmxB1AGFY/s1600/P1050883.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-Ve0AiOD_d74/TfhQSeF67zI/AAAAAAAACMg/w7fmxB1AGFY/s320/P1050883.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-X_gNgc3mCBI/TfhQV6E6MAI/AAAAAAAACMs/0g2E948_NLs/s1600/P1050880.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-X_gNgc3mCBI/TfhQV6E6MAI/AAAAAAAACMs/0g2E948_NLs/s400/P1050880.JPG" width="400" /></a></div><br />
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Look very carefully in the center of the picture and you will see, underwater, the walls to contain the fish. They used the natural calanque on each side to construct the ponds between them. If you focus, you will see 2 connecting walls.<br />
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It is getting dark now so we turn our thoughts to dinner. <i>Nous avons faim! </i>A little further down, we stop at a restaurant on the water. Great setting....casual...and the food was exceptional. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-b8lA72CAp14/TfhQZ4MxbTI/AAAAAAAACM4/Aej5YtcCF5Y/s1600/P1050898.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-b8lA72CAp14/TfhQZ4MxbTI/AAAAAAAACM4/Aej5YtcCF5Y/s320/P1050898.JPG" width="320" /></a></div>X had the gambas and I had the whole grilled fish of the day. Have a photo of his but I dove into boning mine before I realized that I had not taken a photo. C'est dommage....it was great and their sides were outstanding...a couscous. Here is Xavier's shrimp...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Ks9_mat5Cic/TfhQazuTQvI/AAAAAAAACM8/u2ONzvxAe54/s1600/P1050900.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-Ks9_mat5Cic/TfhQazuTQvI/AAAAAAAACM8/u2ONzvxAe54/s320/P1050900.JPG" width="320" /></a></div> And our wine was, of course, rosé......from Rocquebrune s/Argens....our neighbor!<br />
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Headed back home as raindrops started to fall. It was the night of the big storm. Made it into the garage as the deluge began! Perfect timing.Mary Jameshttp://www.blogger.com/profile/07753505906753229559noreply@blogger.com2tag:blogger.com,1999:blog-5879726906990422663.post-65310260274144508032011-06-13T13:20:00.000-04:002011-06-13T13:20:05.211-04:00Gateau de Jambon, Olive et Fromage<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-7FkA27Fu7gY/TfZEjuJDCDI/AAAAAAAACLc/WARMUecqRHk/s1600/P1060089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://2.bp.blogspot.com/-7FkA27Fu7gY/TfZEjuJDCDI/AAAAAAAACLc/WARMUecqRHk/s400/P1060089.JPG" width="400" /></a></div>Xavier and I have been cooking for the last couple of days getting ready for the next groups. For once, I had a bit of extra time and got to cook too. <br />
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The French call this a gateau or cake. I call it a bread....a quick bread. It is perfect for cocktail hour or a picnic. The bones of the recipe began with Robert Brunel, a chef friend in Avignon. Of course, I have modified it on more than one occasion to make it work for us in the home kitchen. Give it a try. Enjoy!<br />
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</div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-size: 14pt;"><b>GATEAU DE JAMBON, OLIVE, ET FROMAGE</b></span></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-size: 14.0pt;"><i>A Provençql treat!</i></span></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal"><span style="font-size: 14.0pt;"><b>2 CUPS FLOUR</b></span></div><div class="MsoNormal"><span style="font-size: 14.0pt;"><b>1 TBS. BAKING POWDER</b></span></div><div class="MsoNormal"><span style="font-size: 14.0pt;"><b>2 TSP. SALT</b></span></div><div class="MsoNormal"><span style="font-size: 14.0pt;"><b>FRESHLY GROUND PEPPER</b></span></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><span style="font-size: 14.0pt;"><b>5 OUNCES COOKED HAM, diced ¼” cubes </b></span></div><div class="MsoNormal"><span style="font-size: 14.0pt;"><b>1 ½ CUPS COMTE CHEESE, grated</b></span></div><div class="MsoNormal"><span style="font-size: 14.0pt;"><b>7 OUNCES GREEN OLIVES, coarsely chopped</b></span></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal">Combine the flour, baking powder, salt, and pepper in a large bowl.<span style="mso-spacerun: yes;"> </span>Set aside.</div><div class="MsoNormal"><br />
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</div><div class="MsoNormal">Toss together ham, cheese and olives.<span style="mso-spacerun: yes;"> </span>Add to batter and stir to combine.<span style="mso-spacerun: yes;"> </span>Pour batter into a well-greased oblong bread pan.<span style="mso-spacerun: yes;"> </span>Sprinkle top with gray salt.<span style="mso-spacerun: yes;"> </span>Bake at 350 for approximately 1 hour….internal temperature 190 degrees or skewer inserted comes out clean.<span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Turn out on rack to cook completely before slicing. </div><div class="MsoNormal"><br />
</div> Mary Jameshttp://www.blogger.com/profile/07753505906753229559noreply@blogger.com1tag:blogger.com,1999:blog-5879726906990422663.post-7877893931345996242011-06-10T05:34:00.000-04:002011-06-10T05:34:41.420-04:00OUR OWN TRUFFLES!<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-brnLX_7DCbU/TfHdn3un_JI/AAAAAAAACLQ/jIEiTZGhY-I/s1600/P1050960.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-brnLX_7DCbU/TfHdn3un_JI/AAAAAAAACLQ/jIEiTZGhY-I/s400/P1050960.jpg" width="400" /></a></div>What a surprise when I walked into the kitchen this morning to see Xavier with a PILE of fresh truffles. It could be only one thing. Cedric and his team came early today to work in the yard and after the espresso that Xavier fixed for everyone, they thought they would give the yard a quick 'look see' for truffles. They didn't have the dog but, lo and behold, they found a mother lode under one tree. From now on, I think we should call him 'the giving tree'! He sits there so innocently at the back door but is quietly working away to give us precious truffles. <br />
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So this early bird, who is always up by 6, did not get the worm this morning. Can't believe I missed the photo op.....haven't slept in until 8AM for months and look what happened!....You would think the X after being with me so much would have grabbed the camera on the kitchen table to capture the moment! Oh well, here they are with the morning harvest of squash blossoms. Lunch today???? Of course, a truffle omelet and squash blossom beignets....Can't wait!<br />
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</div><a href="http://3.bp.blogspot.com/-ADrMexQ4bfs/TfHfC9Csb6I/AAAAAAAACLU/zt8ZM6r4fT8/s1600/P1050951.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-ADrMexQ4bfs/TfHfC9Csb6I/AAAAAAAACLU/zt8ZM6r4fT8/s400/P1050951.JPG" width="400" /></a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ZHMJwYWrdw8/TfHftw7NErI/AAAAAAAACLY/BtZnxYSqA0w/s1600/P1050962.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-ZHMJwYWrdw8/TfHftw7NErI/AAAAAAAACLY/BtZnxYSqA0w/s200/P1050962.JPG" width="200" /></a></div><div style="text-align: center;">No way these are for sale but in the market, these summer truffles would fetch close to $300....<br />
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<a href="https://picasaweb.google.com/mjprovence/TruffleOmelet">To see the making of the truffle omelet, click here</a> <br />
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<div style="text-align: left;">P.S. I have just read this to X and he corrected the fact that in my original post, I made the tree feminine. Of course, I know that in French it is masculine but, for me, this tree that is so giving just has to be feminine. I called her a she. Anyway, when you see it written in French, both the masculine and feminine are 'l'arbre' because arbre begins with a vowel and needs the link. THIS LANGUAGE!!!</div></div>Mary Jameshttp://www.blogger.com/profile/07753505906753229559noreply@blogger.com2