Caramel Heavenlies

This recipe from MARY JAMES dishes it out is great for gift giving.

CARAMEL HEAVENLIES

12 DOUBLE GRAHAM CRACKERS
2 CUPS MINIATURE MARSHMALLOWS
¾ CUP BUTTER
¾ CUP BROWN SUGAR
1 TEASPOON CINNAMON
1 TEASPOON VANILLA
1 CUP SLICED ALMONDS
1 CUP FLAKED COCONUT

Arrange graham crackers in a single layer in a 10x15 inch jelly roll pan. Sprinkle with marshmallows.

Combine the butter, brown sugar, and cinnamon in a saucepan. Cook over medium heat until the brown sugar dissolves, stirring constantly. Remove from heat. Stir in the vanilla. Drizzle over the marshmallows; sprinkle with the almonds and coconut.

Bake at 350° for 12-14 minutes or until light brown. Cool in pan on a wire rack. Cut into 3-inch squares; cut each square into halves to form triangles.

Store in airtight container in refrigerator for up to 2 weeks or freeze for up to 3 months.

Teaching Notes: If bars become too hard to remove from pan. Return pan to oven for 30 seconds to a minute to soften. Once you get a corner lifted up, you will be able to easily cut between the squares. I usually cut them in squares first then remove from pan and cut 1 or two times more to create medium or small triangles. The small triangles are great bite sized treats.

Lamb Sweetbreads with Morel Sauce

It seems that each time my departure from France draws near, my favorite things begin to show up on the table. And this night was decadent. Lamb Sweetbreads with Morel Sauce that had more morels than you could count in it. It was absolutely yummy and the 2004 Domaine Santa Duc Haute Garrigues (Gigondas) was a perfect match.

Thinking Thanksgiving

Thanksgiving is not far away and by now you could have 90% of the work done.....don't worry, it is not too late. For 25 years, I taught as many as 3 classes every Fall on The Southern Thanks
giving. In fact, this mostly do-ahead menu is in my book, Mary James dishes it out (page 112).

Now for some of those extra tips. The dressing can be done now and frozen....makes 24 pieces.....freeze it on a sheet pan then bag it if you don't have freezer room....just remember to put it back on the cookie sheet before it thaws! Cook it on turkey day

By all means make the cranberry conserve....this is a HUGE hit every year.....double the recipe and it will carry you through Christmas...don't freeze...just refrigerate.....I don't like to do more that a double batch at a time....it seems to change how it sets up and thickens if you do more than that......The picture on the left shows you the approximate size of the fruit when it is cut......Bring to a simmer (slow boil) and then time it for 20 minutes stirring occasionally......This dish sparkles when presented in a glass/crystal dish.

MJ in Provence

OLIVES....one year later

OK...I know, I know. I keep getting requests for more blogs. Even though there is so much that I want to share, it is next to impossible to blog when we are welcoming groups to Provence.

So now it is early in the morning. The Provence light is casting its golden/orange shadows across the porch. I have my cup of steaming coffee and am the beginning of this day could not be better.

Throughout the season, Xavier and I get lots of questions about the olives. There are 17 trees here on the property and everyone wants to know what happens next. So, in a nutshell, here it is. As the olives ripen, they are hand picked or, in some instances, raked from the trees. At this point, they can go to the mill to make olive oil, or be preserved whole in brine, or dry cured with salt, or treated industrially with lye. But, to become edible/palatable, no matter how green or ripe (black) an olive is, it must be processed to remove the bitterness.

So now, it has been almost a year since these olives went into the brine. Yes, I know we are rushing the process a bit since it can take a year ++ to cure olives this natural way, but my time here is short and I just can't wait! Anyway, they will continue to mellow without the cap. During this past year, a cap formed across the top and actually acted as a seal. Yes, it looks like mold and, in fact, is mold. But, by now, you know that all mold is not bad i.e. the cheese lesson posted previously (see Blog Archive, May 2007) Xavier carefully lifts the cap from the olives and !voila!, we are sampling the olives grown right here on his property. Delicious and full of flavor.....we even rinse those that were trapped in the cap, drizzle with some of the olive oil from his trees and yum, yum, yum! Click on the slideshow to view the uncapping process!

Sights from Xavier's and the Cote d'Azur

To enlarge, click on the photo, then view album, then slideshow.......

Sights from MJ's House in Provence

Enjoy!..

Oatmeal Cherry Cookies & Black Ice

PHOTOS: Breakfast set-up. Warm McCann's nutty oatmeal in the copper chafer accompanied by Raspberry Muffins, bacon, fresh OJ, and hot coffee. The raspberry muffins are on page 48 of Mary James dishes it out!

So my day began at 4:30 with prepping for the arrival of The Good Morning Show here at the house. Today was to be all about oatmeal. Warm and cozy with great smells coming from the kitchen, we thought we were all set until someone mentioned black ice and a winter weather advisory. Whoops!...Out the door they went to cover developing weather. Since we had mentioned that Oatmeal Cherry Cookies were coming up in the next segment and they are still on the counter waiting for their moment of fame, I will pass along the recipe here.

OATMEAL CHERRY COOKIES

2/3 CUP FLOUR
1 TEASPOON CINNAMON
1/2 TEASPOON BAKING SODA
1/2 TEASPOON SALT

3/4 CUP BUTTER
1/2 CUP SUGAR
1 CUP LIGHT BROWN SUGAR

1 EGG
2 TABLESPOONS WATER
1 TEASPOON VANILLA EXTRACT

3 CUPS QUICK COOKING OATS
1 CUP DRIED CHERRIES

Combine flour, cinnamon, baking soda, and salt. Set aside.

Using a mixer, combine the butter, sugar, and brown sugar well. Add egg, water, and vanilla. Beat to thoroughly combine. Add flour mixture and mix well. Add oats and cherries, stir to combine.

Using a #16 ice cream scoop, place cookie dough on cookie sheet lined with parchment or reuseable pan liner (or grease the pan).

Bake in preheated 350 oven for 15-18 minutes.

Yield: 20 cookies

Variation: Add 1/2 cup chopped walnuts to the batter when adding oats and cherries.

These cookies freeze great.

Spinach Artichoke Dip

1 13.5 OUNCE CAN ARTICHOKE HEARTS IN WATER
1 10 OUNCE PACKAGE CHOPPED SPINACH

1/2 CUP MAYONNAISE
2/3 CUP SOUR CREAM
3 OUNCES CREAM CHEESE, ROOM TEMPERATURE
3/4 CUP CHEDDAR CHEESE, GRATED
1/2 CUP PARMESAN CHEESE, GRATED
1 TEASPOON DRIED THYME
1 TEASPOON FRESHLY GROUND BLACK PEPPER
1/2 TEASPOON TABASCO OR TO TASTE

Drain artichokes very well. Chop coarsely. Thaw spinach and drain very well, squeezing very dry with your hands. Set aside.

In the mixer, combine mayonaise, sour cream and cream cheese. Add remaining ingredients plus artichokes and spinach. Mix to combine.

Transfer to a heatproof shallow serving dish. Bake in preheated 350 oven for 15-20 minutes or until hot throughout. Serve with crackers or sliced toasted baguette.

Alternative: For large events, transfer mixture to chafing dish and serve hot from chafer.

Variation: Add 1/2 pound crabmeat.

Coming Soon...

As promised, when I am asked about a recipe that was not included in Mary james dishes it out, I will try to include it here or in the e-newsletter. So to quiet the roaring crowd...a Roosters on the Run favorite will be the next recipe posted in my blog....Spinach Artichoke Dip.. Currently, the recipe is food service size yielding 15 pounds. I just need to trim it down to a household version, test it, then post. This should happen within the next few days.

Add this blog to your favorites list
www.maryjamesenprovence.blogspot.com
and keep checking. It will be posted before the next e-newsletter.

Favorite Equipment - The Steamer

The steamer has become my best friend. Above you see three different sizes of the traditional stackable bamboo steamer (left) that works over water in the wok...you would keep one basket for meat/fish and the other for vegetables. These are inexpensive especially when purchased in the ethnic markets.

However, my favorite is the electric steamer (right). It is inexpensive also...$29.99 at Target the last time I checked. I use it almost everytime I cook....and, by the way, I don't cook every night. The Sizzling Fish Filets with Ginger and Green Onions (p. 116) are fabulously quick and easy in the steamer...And you will get RAVE reviews on this dish.... The steamer is perfect for all your vegetables.... steam potatoes for mashing or serve them just steamed with a bit of parsley, salt and pepper....or add a few turnips to the potatoes for an interesting twist....cabbage, carrots, cauliflower....asparagus, parnips, sweet potatoes....the list is endless. So healthy and they really do taste better. Dishwasher clean up or sometimes just a quick rinse will do. Bowls stack to store.

Testimonials

Booksignings have been great for me. Not only do I get to visit but many of you already have the book, and are trying the recipes, and are giving me such great feedback.....THANK YOU!.... I just have to share some of your comments...

-I LOVE your book.....It does not challenge my culinary skills...

-The Pan Seared Scallops were divine....and so quick to do

-I had no idea it would be this easy....all I have to know how to do is measure! I am inspired.

-I have already made the Sizzling Fish Filets with Ginger and Green Onions for my family and they loved it and it took me no time. MJ'S note: read about steamer in previous blog.

-The recipes are so easy to read and to follow.....I love the teaching notes.

So it seems that many of you have picked up on the ease of preparation of the recipes in Mary James dishes it out. It has always been my goal to make life easier and simpler in the kitchen whether it is the recipe you are preparing or the equipment you are using.

Getting Ready for the Holidays

This has been a great morning....up very early....turned on the Christmas music in the kitchen and started baking. First on the agenda was angel biscuits ....I made the dough last night and after being refrigerated overnight, the dough is perfect to roll out. Remember that it is sticky....just scoop part of it out onto a heavily floured board.....sprinkle heavily with flour and press with the palm of your hand before you finish rolling with the rolling pin. Tomorrow or the next day, they will be stuffed with country ham, wrapped in foil and put in the freezer.....Do you think 24 dozen is enough??? Maybe not. TIP: Kathy S. reminded me .. use cold water to wash a bowl with dough remnants.....it just rinses away!

Next project.....Raspberry Muffins...page 48 of Mary James dishes it out I LOVE these muffins...light...not too sweet. These are a real treat on Christmas morning. They freeze great! When I freeze them, I usually
bake them in greased and floured muffin tins.....no paper liner.

The pictures are just a petite dejeuner (breakfast) set-up from these goodies that I had in my freezer at the time....

Speaking of Christmas......there are 2 favorite holiday breakfast casseroles in THE book.....pages 123 for Hash and Sausage Casserole (can do ahead and it freezes, uncooked) and the #1 requested breakfast casserole is on page 124 French Toast Casserole (can do a couple of days ahead and cook on Christmas morning, but does not freeze).

I could go on and on with suggestions but will save my quick entree ideas for a later blog...

Here is a popular recipe from one of the Gifts of Food classes....

MARSHMALLOW FUDGE

1 1/2 CUPS SUGAR
1 7-OUNCE JAR MARSHMALLOW CREAM
2/3 CUP EVAPORATED MILK
1/4 CUP BUTTER
1/4 CUP KAHLUA
1/4 TSP. SALT

2 CUPS SEMISWEET CHOCOLATE CHIPS
1 CUP MILK CHOCOLATE CHIPS
1 TSP. VANILLA
3/4 CUPS CHOPPED NUTS

Combine first 6 ingredients in 3-quart saucepan. Bring to rapid boil and cook stirring constantly for 5 minutes. Remove from heat. Add chocolate chips. Stir until melted. Add vanilla. Stir. Pou into greased 8-inch square pan. Refrigerate until set.

PROVENCE ART in Greensboro

You get a taste of Provence these days when you walk down South Elm Street. The work Xavier's father, Bernard, is being featured at The View on Elm for the next couple of weeks. Stop by and enjoy!

Grand Canyon of France

On this day, we headed North from Xavier's into more of the backcountry. It seems that many people think that Provence is a flat country. We explode that myth when the Grand Canyon of France pops into our view. The lake is phenomenally blue...the paddle boats are most inviting as they wind there way into the gorge. No one can believe the vividness of color. Today we are lucky and the Canadair fire planes are doing practice exercises.....flying in, swooping down and scooping water from the lake to take to distant fires....one after the other. We could make a whole album with the photos taken here.

Cashiers, Carts, and Sacks

I live in the grocery store in France as much as I do here in the States. I have made several observations....not just about the food that is there...which is obviously different...but, the basics are different too.

First, once you are parked, you go to the cart area and get a cart. To do this, you must use a 1 Euro coin or perhaps you have a token from a grocery store promotion. Insert the coin and the chain releases and you have a cart for shopping. NO, you are not paying a Euro for the use of the cart. You get your Euro back when you return the cart and reconnect the chain.. SIMPLE....No carts rolling around the parking lot....and never necessary to send someone to round up carts. So when I think about how this could be done here, I realize that we don't have a 'common' coin that has perhaps enough value to insure the return of the cart....would a quarter do it......no one ever has a $.50 piece or a dollar coin in their pocket.

Second....Note the pic of the cashier....she is seated and has total control of all around her. Cashiers unite! You need to sit down...it works.

Third.....Over the past 2-3 years, ALL the grocery stores...big and small....do not give you any kind of sack or bag for your purchases. It is about 'being green' and environmentally conscious. You can purchase a plastic bag (like we have) for less than a nickel or you can bring your own bag and fill it. Heavy duty reuseable bags are always on sale for less than a Euro. I must tell you that I have never seen anyone buy the bags like we use. If they don't have a bag with them, many people keep a box or cooler in their car and just reload their cart at check-out and make the transfer when they get to the car. Obviously, it is easier to just take your reuseable bag into the store. And, you do bag your own groceries. I do that here but I think I am the exception. I like organizing them to make putting them away easier when I get home. OK ...enough of this.

Finally, I don't think there is much you and I can do about the first two items but we can certainly take our own shopping sack with us and diminish our impact on the planet. It is just a habit that we need to develop.

Exploring Provence

Free days between groups are frequently spent exploring new places. In June, we took advantage of one of these days to head up into lavender country. The lavender was just beginning to open, the poppies were finishing their season and the backroads were calling us.....the route touristique was not yet busy and one could enjoy the scenery without the hassle of traffic. This route through the gorge du Nesque is very popular with cyclists.....they definitely outnumbered cars and once at the top we see that the village is indeed full of bicycles. Hadn't been here in 7 years but nothing has changed....a favorite nougatier is still here....the artisanal butcher shop hasn't changed....there are just more cyclists.....the Gorge du Nesque is beautiful but doesn't quite match the Verdon on the other side. From here, our loop takes us to a small village above Apt where we visit a local lavender grower who produces his own lavender oil......we stock up....quarts of lavender oil....did I say 100 kilos of blossoms to produce a liter....WOW...we just bought 4 liters....

Paris Surprise

Headed to Paris the beginning of June for a friend's birthday party. Of course, days were taken up with sightseeing and visiting places I hadn't been to in years....and walking miles and miles. BUT all this walking paid off.

Xavier took the less traveled route from the Arc de Triomphe and we ended up on Rue du Faubourg Saint Honore in front of the Elysee Palace...the home of the new French president, Nicolas Sarkozy. He must have known we were there because the gates opened, the car pulled into the street, stopped and out jumps Sarkozy! He greeted the 10-15 of us who were lucky enough to just be passing by. Very exciting....and I can say that he has a great smile and lots of charisma. Check out the photo

From there, we landed at a restaurant that I can highly recommend. Alain Senderens closed Lucas Carton and reopened as Senderens...a more low key casual restaurant than his starred Lucas Carton. There are actually 2 entities here....the restaurant Senderens and the upstairs bar. ...Le Passage.....named this since access is through the alley (Passage de la Madeleine) to the side of the restaurant. Get buzzed in, proceed upstairs and enjoy the small plates that they offer. I loved the Pastilla de Pigeon, Vinaigrette Epicée et Mesclun...it was perfect with the crisp white wine that was chosen

Flowers of Spring

The poppy fields have been extraordinary...more plentiful and brilliant than ever. There are fields of poppies...then there are poppies falling over stone walls and even a lone ranger or two in the middle of a rocky path. They grow everywhere. We were such in search of them last year but never had the vistas that there have been in '07. Am taking lots of photos for my artist friends.

So many things are blooming. Here at Xavier's, he allows the wildflowers to progress through the Spring and mows only when they are spent.....first the tiny yellow flowers that blanket the yard....then come the bluets (though not the one we have), followed by the poppies and now the wild verbena (perennial verbena at home) with a yellow daisy......Nature sure does have alot to offer.

Last week, we made the trip to Abbaye de Senanque where the monks grow lavender and lavandin.....The monks have done an amazing amount of work since my last visit in September. The fields are gorgeous and I can't wait to return there in June when the lavender blossoms will be bursting forth......a field of purple. Lavender fields are everywhere......Did you know that it takes 100 kilos of blossoms (and think how light they are) to produce 1 liter of lavender essence! Below is the picture from the entrance of Senanque. I will take the same picture with the lavender in bloom in June.

CHEESE LESSON

I share with you a picture of yesterday's cheese tray. I want you notice the cheese in the center and the cheese at 12 o'clock. Most Americans would have discarded these cheeses long ago. However, they are the most special cheeses on the tray. Both began as a simple fresh goat cheese about the size of the cheese in the center. The cheese in the center is about 1 month old and has a bit of fluff growing on it. You know, good cheese is alive!!! The cheese at 12 o'clock was fresh in February and has been allowed to cellar age or age in a refrigerated situation where there is air circulation. So with this cheese tray in front of you, what do you choose and in what order.

At 9 o'clock is a Brique de Ewe. This is the mildest cheese and a place for you to begin. Next, at 2 o'clock is the Petit Basque (another ewe cheese but the process is different where the milk has been warmed and then the rind is rubbed with a salted cloth..causing the rind to get thicker and thicker). Then let's move to the first aged fresh goat cheese in the center. It has a bit more flavor than the fresh goat...don't shy away from the fluffy mold. It is okay. Remember cheese is living! Then the aged fresh at 12 o'clock....Before going further, I will tell you that I love all of them but I found this cheese a bit salty. As with all aging processes, flavors are concentrated. The mold you see on the cheese was not a problem, but the salt was for me. Finally, the cheese at 6 o'clock is calling me. I know this cheese and I love it!.. It stinks to high heaven when opened, but has a flavor that goes fabulously with red wine. It is Muenster from Alsace.

None of these cheeses are cut so that I can address the issue of 'cutting off the Pope's nose'.....a bit of cheese etiquette 101. Maybe another blog

P.S. I have corrected the times listed for my postings. They have been wrong. It is 8:05PM here and from now on you will see that I am posting on my time here in France....C'est 2:05PM in NC right now....