Thé ou de Café

Afternoon Tea a la Francaise

Kusmi tea

Lovely tea available all over the world

It would be hard to find a culture that did not drink tea.  In Europe it is an important part of every day.  It is normally served with a piece of cake or a sandwich eaten between lunch and dinner.

                From gothicteasociety blog

Along with the tea, it is nice to serve a delicious tea cake or finger sandwiches.  Better yet serve both.

I found these "ultimate finger sandwiches" hilarious. The Daily Goodie Bag has posted a recipe for Hand Sandwiches, delicious “handwiches” that use frozen dinner rolls to create a hand-shaped bun. They call them the “ultimate finger sandwiches.”

More traditional ones would be made on crustless bread and filled with thin cucumber slices, smoked salmon, cream cheese/chive or anything your imagination allows.

Don't forget to add some special sugar, like this rock candy on sticks.


Little bird tea cup

Set of 4 different printed chintz tea cups

The gorgeous stores that sell fresh ground coffee are everywhere, even in the mediaeval town of Perigueux, close to where I have my home.   The beans are freshly ground from these beautiful storage containers.

Have you tried Jamaica Blue Mountain Coffee?  If you are a serious coffee drinker you can't get much better than this.
Jamaica Blue Mountain Coffee is a classification of coffee grown in the Blue Mountains of Jamaica. The best lots of Blue Mountain coffee are noted for their mild flavour and lack of bitterness. Over the last several decades, this coffee has developed a reputation that has made it one of the most expensive and sought-after coffees in the world.

Jamaica Blue Mountain Coffee

I only write about things I love.  I am lucky that I love so much.

May you recognize the small pleasures in life and take the time to enjoy them.

A Bientôt

Audrey

Sticky, gooey, delicious homemade marshmallows

Making my own marshmallows never, ever occurred to me until several years ago friends of mine had Thanksgiving dinner at Martha Stewart's home and she made her own marshmallows.  I was very, very impressed. No one I knew ever made these lucious, sugary treats but now I know how.

Marshmallow Madness

Yes, you can make your own marshmallows.  It's easy.

I made these using this French book.

Spring Pink Cuisinart mixer

Pavlova is a meringue-based dessert named after the Russian ballet dancer Anna Pavlova. It is a meringue dessert with a crisp crust and soft, light inside. 

The dessert is believed to have been created in honour of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s. The nationality of its creator has been a source of argument between the two nations for many years, but formal research indicates New Zealand as the source.

The dessert is a popular dish and an important part of the national cuisine of both countries, and with its simple recipe, is frequently served during celebratory and holiday meals. It is a dessert most identified with the summer time, but is eaten all year round in many Australian and New Zealand homes.

Lindsay at Ultimate Foodies supplied this picture and recipe for the most delicious Pavlova with a soft marshmallow interior.

This pavlova has a crisp meringue encasing a soft marshmallow centre. and is sure to please. If you want a large pavlova (like the one pictured) then double the recipe.

Ingredients

4 egg whites

8oz caster sugar

4 level teaspoons cornflour

1.5 teaspoons white vinegar

1 teaspoon vanilla extract

600ml double cream

Little bit of sugar to sweeten (about a teaspoon)

Dark chocolate to grate on top 

Method

Line a baking tray with baking parchment and pre-heat oven to 130 degrees celsius.

Start mixing the egg whites (using freestanding mixer if possible, or hand beaters otherwise).

Add the sugar tablespoon at a time and beat.

When thick, add the cornflour, vinegar and vanilla extract.

Beat until stiff, then dollop out in a circle onto the baking tray (make a slight dip in the middle).

Bake for 50 minutes until crisp on the outside.

Turn off the oven and let it cool inside the oven.

Whip the double cream with the sugar and spread on top of the pavlova. 

Decorate with raspberries and grate a little dark chocolate onto them.

A Marshmallow recipe from my childhood is  Heavenly Hash.  I made it for my children, as my mother did for me, and they loved it.
It couldn't be easier.  Delicious.


1 c. whipped cream
1 sm. can crushed pineapple
6 chopped marshmallows
6 maraschino cherries, chopped

Mix all ingredients together and chill well.

Another great way to use marshmallows, only this time you can buy the cake instead of baking it.  It is a S'mores cake. It doesn't get better than this.

Neiman Marcus S'mores cake

If you would like to learn more about the highlighted items, just click on the bold blue letters.

I hope you like these recipes and will try them.

A Bientôt........

Cooking on my mind

Artist Simon Beck must really love the cold weather! Along the frozen lakes of Savoie,France, he spends days plodding through the snow in snowshoes, creating sensational patterns of snow art.

I, on the other hand would rather stay home and cook.  While I appreciate what he does and cannot imagine the patience he has, being out in the cold that long is frightening.

In order to cook, one must shop.  We are so privileged to be living in an area where all the food is locally grown, fresh, no preservatives and delicious.

I have taken pictures of my favorite places to shop in my town.  The vendors are so sweet and lovely, it makes shopping a pleasure not a chore.

Salade de Chevre Chaud

I truly love this goat cheese salad and I add a magic ingredient to it, not traditionally used.  It is onion confit and it makes all the difference in the world.  Toss mixed greens with your favorite vinegarette dressing and put on a plate.  Top it with two or three small slices of baguette, onion confit and goat cheese. It may become your favorite too.

To make the onion confit, slice two onions and sauté.  Add 1 teaspoon sugar, pinch of salt, pepper and thyme.  Add a dash of balsamic vinegar after the onions are nicely browned.  Cook until there is no liquid left in the pan.  Be sure not to burn the onions,just make them dark brown.It should take about 15 minutes.   Yum......

Darling measuring cups

Kitchenaid Tangerine Mixer

Button candy colour mug set

From Taste Inspired's Blog comes this lucious recipe for Sweet Potato Fries.  They are delicious.

Ingredients:

2 sweet potatoes, about 1 lb, cleaned and partially peeled

1 tbs extra virgin olive oil

1 tsp ground cumin

1/4 tsp garlic powder

Kosher salt and freshly ground pepper

final sprinkle of paprika

2 tbs cilantro, loosely chopped

directions:

Preheat the oven to 450 degrees. Cut the potatoes in 1/2 inch thick slices. Rinse the potatoes thoroughly with cold water. Let dry on a dish towel. Place the potatoes in a bowl, drizzle with the olive oil, and sprinkle with the cumin, salt, and pepper. toss to coat evenly.

Enjoy.....

Bon Appétit

A Bientôt

Audrey

Weekend in the countryside

Saturday night we were invited to a dinner of raclette and potatoes.  A very typical old French meal cooked from the heat of the fireplace. 

Our hosts Cynthia and Fabrice with darling neighbor from Australia, Circe.

Raclette is also a dish indigenous to parts of Switzerland. The Raclette cheese round is heated, either in front of a fire or by a special machine, then scraped onto diners' plates; the term raclette derives from the French word racler, meaning "to scrape," a reference to the fact that the melted cheese must be scraped from the unmelted part of the cheese onto the plate.

Traditionally the melting happens or happened in front of an open fire with the big piece of cheese facing the heat. One then regularly scrapes off the melting side. It is accompanied by small firm potatoes, gherkins, pickled onions, and dried meat, such as jambon cru/cuit and viande des Grisons.

Sunday morning was the brocante in Verteillac.  The first Sunday come rain or come shine, this brocante is held and so many of us show up. Unfortunately there were not many exhibitors and I was unable to add to our French Vintage Home treasures.  Hopefully next time I will have better luck.

Late afternoon I was invited to a party at the beautiful home of very good friends for champagne and Galette des Rois.

La galette des Rois (literally "the flat pastry cake of the Kings"), a cake celebrating Epiphany, is traditionally sold and consumed a few days before and after this date. In modern France  the cakes can be found in most bakeries during the month of January.

Tradition holds that the cake is “to draw the kings” to the Epiphany. A figurine, la fève, which can represent anything from a car to a cartoon character, is hidden in the cake and the person who finds the trinket in their slice becomes king for the day and will have to offer the next cake. Originally, la fève was literally a broad bean (fève), but it was replaced in 1870 by a variety of figurines out of porcelain or—more recently—plastic. These figurines have become popular collectibles and can often be bought separately. Individual bakeries may offer a specialized line of fèves depicting diverse themes from great works of art to classic movie stars and popular cartoon characters. The cakes are usually sold in special bags, some of which can be used to heat the cake in a microwave without ruining the crispness of the cake. A paper crown is included with the cake to crown the "king" who finds the fève in their piece of cake. To ensure a random distribution of the cake shares, it is traditional for the youngest person to place themselves under the table and name the recipient of the share which is indicated by the person in charge of the service.

Formerly, one divided the cake in as many shares as guests, plus one. The latter, called "the share of God," "share of the Virgin Mary," or "share of the poor" was intended for the first poor person to arrive at the home.

The French President is not allowed to “draw the kings” on Epiphany because of the etiquette rules. Therefore, a traditional galette without figurine or crown is served at Elysée Palace in January.

Yea!!! I got the "feve", that should mean a great year ahead.

Cake plate with dome from Target

Raclette grill

If you don't want to make the raclette in front of the fireplace, you can make it on this great grill.

I always try and include things I love and I hope you love them too.  You can click on the bold letters above and get details of the items if you would like to learn more about them.

Another very beautiful and full weekend and I didn't have to cook a thing. I did get to wear the Galette des Rois crown all evening as my reward for getting the feve.

Holiday parties are over and it is time to get serious about le régime, really serious.

A Bientôt........

Audrey

Lunch for friends

My friend Margaret Ryder, Dallas, is the most amazing floral artist.  I love the way she decorated this doggie. She does beautiful and unusual arrangements for your dining table too.

If someone asked me what my very favorite meal is, I might say roast chicken.  Having been a vegetarian for so many years, when I  roast a chicken it is also cooked with lots of vegetables.  Okay, I do eat more of the veg than I do the chicken but my guests seem to love the whole thing. This gorgeous chicken was roasted with about six different vegetables and then they were tossed over the whole thing.  The picture tells it all and the recipe follows.

I served it with sautéed mushrooms and dhal bat, a combination of rice, shallots and lentils.  All the recipes follow.

Recipe for roast chicken

Season the inside and outside of the chicken with salt, pepper and paprika.  Paint it with some olive oil, I use my hand as the paintbrush. If your family likes the giblets, just place them into the cavity of the chicken and roast them all together.  Living here in France, the giblets are loved by all.  They even make a Périgourdine salad which uses them.  That's for another time. 

Into a very hot oven, place the chicken in a covered roasting pan.  Add cubes of eggplant, chopped celery, carrot rounds, sliced onions, either sun dried or just raw tomatoes and mushrooms.  You can use any vegetable you prefer but the total should be about 2 cups. Circle the chicken with the vegetables.  Don't cover the chicken with the vegetables until ready to serve or the skin won't brown. Add two cups of chicken stock and cook on high heat for 45 minutes.
  
Remove cover and finish cooking in a semi-hot oven until chicken is nice and brown, maybe another 45 minutes depending on the size of the chicken. You might have to add additional water or stock as there should always be a bit of liquid on the bottom.

When chicken is finished, place on serving platter with vegetables scattered on top and cover with foil for about 15 minutes so juices will sink in.

Add 1 cup of white wine to the drippings in the pan and reduce by half.  This should take 15 minutes.
Pour over the vegetable covered chicken.

A few years ago I trekked in the Himalayas and  Dal Bhat was a staple for us.  It is typically cooked in Nepal on a daily basis and is the center of the meal.  Poultry and meat is very scarce in Nepal and we had very few fresh vegetables as well so we ate a lot of rice and lentils.

Recipe for Dhal Bat


Plain Rice (Bhat)
2 cups rice 
4 cups (1 lt) water
1 tsp butter (optional)
Cook rice in the litre of water until done.  Or you can used instant rice, it tastes fine.

Lentils (Dal)
1½ cups lentil (I used canned and they are just fine)
½ tsp turmeric
1 tsp garlic, minced
2 tbsp butter
3/4 cup diced shallots sautéed
Salt to taste
Sauté shallots in butter, add seasoning and lentils.

Mix the Bhat with the Dal and Voila, there you go.

The perfect roasting pan

Yotam Ottolenghi's new book

If you are not yet a fan of Ottolenghi cooking, I believe you will be.  He is amazing and so are his books.

Unique Vintage style apron

How cute you will look in this darling apron.  Even if you never wear an apron while cooking, this one is irresistible.


From About.com comes this recipe and photo of Wine Poached Pears, the perfect ending to your meal.


Ingredients:

4-6 Peeled, Cored and Sliced Pears (recommend Bosc or Anjou)
1 1/2 cups of red wine (recommend Zinfandel, Shiraz or Merlot)
3/4 cups of granulated sugar
2 Tablespoons of lemon juice (can also add lemon zest if desired)
2 teaspoons vanilla
2 teaspoons of cinnamon
Preparation:

Combine all ingredients, except pears, and bring to a boil. Once the wine mixture is boiling, turn heat down to a simmer and add the pears. Simmer pears for 10-12 minutes and then turn pears and simmer for an additional 8-10 minutes - until they are tender and are easily poked through with a fork. Remove pears and let them cool. Boil wine sauce until the liquid has been reduced by half. Pour sauce over pears and serve with either marscapone, crème fraiche or Devonshire cream.

I have tried this recipe and it is delicious.

Square white plate

Perfect for serving those beautiful red pears.

Enjoy......

A Bientôt........