Wednesday, December 10, 2014

Tartiflette: One Dish Winter Comfort Food

It is cold outside. Just overnight it has become so cold in Provence, you don't want to leave the house without a big scarf and mittens. And a beanie won't hurt either. But there is reason to rejoice - cold means comfort food and I found just the recipe that spells comfort in capital letters.
Tartiflette hails from the Haute Savoie region of France and takes its name from the Franco Provençal word for potato - tartiflâ. And although it comes along like very simple, few ingredient peasant food this is not a dish with a long rural tradition but a genial bit of marketing dreamt up by some Reblochon producers in the 1980s to promote the sale of their cheese.
 Onions and Bacon
 Reblochon Cheese
 Tartiflette ready to go into the Oven
Start by parboiling 1 kg/2 lb waxy potatoes. Leave to cool. Peel and finely slice two white onions and sauté them in a bit of butter together with 250 g/ 8oz lardons (bacon bits) until the bacon is cooked and the onion translucent, taking care not the brown the mix. Season with freshly grated pepper - black or white, it doesn't really matter.
Peel and slice the potatoes. Layer the potato slices into a lightly buttered gratin dish, top with the onion/bacon mixture. Drizzle with a bit of either cream or white wine and top with slices of Reblochon. Cook in the oven at 180 C/350 F for 25 to 30 minutes until beautifully browned and bubbling. You won't  have to call your family to the table, the wonderful kitchen smells doing their magic calling them all by themselves. To be served either with a crisp white or a robust red wine.

Wednesday, December 3, 2014

Here we go again - Countdown to Christmas 2014

What a busy weekend this has been! Our "Countdown to Christmas" started on Saturday by volunteering for the "Banque Alimentaire", the local food bank. They do an annual collection where you hand out plastic bags to shoppers at the local supermarkets and ask them nicely to do a bit of extra shopping for the food bank. Much in demand this year: cooking oil, sugar, coffee and cans of vegetables and ready cooked meals. I am happy to say that the shopping carts filled up, maybe not quite as fast as a few years ago, but every little bit helps!

 Food bank collection - the vest was to identify the collectors...

Done that I did my own little bit of shopping making sure I had all ingredients for Sunday's big Christmas cookie bake. My friend Sabine's daughter Jade had asked me for a crash course in Christmas cookie baking, and I have a little suspicion she got more than she asked for: we baked almost non stop from 11 am to 6 pm - six different cookie recipes. Turns out Jade is a master decorator - my cookies never looked so pretty before!

 Jade with the first three cookie batches

 Jade's beautiful cookie decorations

Having given my "prettily" icing decorated kitchen a major clean I then made my husband get all our Christmas boxes out of the garage and while he was putting the outside Christmas lights up I decorated the tree. I have never counted but there must be hundreds of little ornaments going up that tree - it never takes me less than a full day to get it just right. Sorry about the less than fab photos but I dropped my camera on our stone floor and it went straight to camera heaven so I had to take these with a phone camera. At least Santa now knows what to bring me for Christmas....
 Collected from all over the world - our tree ornaments

Done! The tree is up!

Wednesday, November 26, 2014

Raspberrry Financiers

One thing I have learned in France is, when invited to a dinner party you don't just graciously accept and then think about what to gift your hostess. Oh no! It seems the polite thing to do is to ask "what can I bring?" That doesn't always mean your offer is taken, but sometimes it is and so today I am preparing a little dessert for six people to take along to an invitation tonight. Crème de Citron and Financiers aux Framboises it will be, elegant bite sized (oaky, two bites) petit fours that, as long as you have some frozen raspberries at hand are a cinch to make.
All you need is 110 g powdered sugar, 3 eggwhites, 55 g almond flour (ground almonds), 35 g flour,  100 g butter and a handful of raspberries.
With a wodden spoon, stir all ingredients except for the butter together. Melt the butter and let cook for a few minutes so its color changes to a nutty light brown. Let the melted butter cool down, then mix into the batter. Fill into a financier baking form (you could also use a madeleine form or miniature cupcake forms), push two frozen rasperries into each financier and bake at 180C/350F for 20 minutes.
Rasperry financiers in their baking form

Tonight's Dessert

Tuesday, November 18, 2014

Primeur Beaumes de Venise - the new wine of 2014

 Primeur 2014
Last night we were among the first to taste this year's "Primeur" - the new wine of the prestigious Beaumes de Venise wine cooperative. Beaumes de Venise is famous for its fortified sweet Muscat wine that often accompanies foie gras dishes. Although grown for more than 2000 years in and around Beaumes, Muscat only celebrated its 70 birthday as an AOC (controlled designation of origin) wine last year.
But Beaumes de Venise also produces wonderful red wines which became "cru" - the highest order of wines in the Rhone Valley in 2005.
Now you cannot just go and have a taste of a new AOC wine whenever you feel like it. There are strict rules and regulations to obey: the Primeurs, the new AOC wines, are only allowed to be sold after the third Thursday in November, which means this year from Thursday, November 20th after 12 am. So we were lucky to have a taste but also couldn't buy any. Too bad, because the red and the rosé are very nice even drunk this young and the vintners are more than  happy with their new vintage. Which means we better go back this Friday and stock up, not forgetting a bottle of Muscat or two!

But savour we could: the beautiful halls of the Beaumes de Venise Cave

and a scrumptious buffet the wine growers treated us to

 Great wine, delicious food

 The famous Muscat
Professional tasters: the owners of the Vaison restaurant "L'Epicurien"

Wednesday, October 29, 2014

Saturday, October 4, 2014

I might become a baker yet...

Most people are either a cook or a baker, seldom both. I so do not care for baking that I am grateful for living where I do, as in France we are spoiled for our choice of  bakers and patissiers. I have yet to find a French housewife who bakes her own bread and even dinner party desserts are very unashamedly bought in, inspite of often totally absurd prices. Today at a not even fancy village bakery I saw an medium sized apricot tart that even I would whip up in five minutes for the royal sum of  € 25 ($ 31/£ 20) - highway robbery!
So what got me baking? Again - ridiculus pricing. What the Italians call Foccacia and in Provence is known as Fougasse is easily thrown together with ingredients that cost "trois fois rien" - three times nothing as we say in Provence: wholemeal flour, semolina, some salt, olive oil and warm water plus a few grams of yeast , some Herbes de Provence and about 4 or five chopped up sundried tomatoes. Lovingly kneaded, then left to prove for an hour et voilà! Fougasse! Next time to be varied with lardons (bacon bits) and caramelized onions.