Myfrenchkitchen

18-07-2007

Karin's summer salad

I have had this salad in my repertoire for many summers. Some years it has been a regular item on the menu, other years it is forgotten. I suppose it is closely connected to my mood. When I miss my friends and family in SA, it makes its appearance on the menu. This summer has seen it featuring as a lunch at our home many times. And then I think of Karin and remember those wonderful summers, years ago when our children were splashing in her pool and we would indulge in this salad. It brings the sun, as well as my friends and family, to me here in Europe, especially this year, since we're trying our best to grab a hold on summer. Karin in turn, got this recipe from a friend, who got it from a friend, so maybe it is more appropriate to call it something like ..The friendship salad. I don't know the real name, if ever it had a real name. To me it will always be...

Karin's summer salad

I don't have any quantities, just go with your instinct, because nothing goes to waste; whatever is left over, can go right back into the fridge or eaten right there while you're preparing.

• Some fresh salad leaves of your choice - butter lettuce, rocket, curly endive, romaine, lollo...
• A cucumber, seeded and cut into cubes
• Some Granny Smith apples, cored, cut into cubes and drizzled with lemon juice
• A bag of frozen petit pois, left at room temperature to defrost
• A good quality bought or homemade mayonnaise
• Kraft miracle whip
• Lemon pepper
• A well aged Cheddar cheese, coarsely grated
• Smoked bacon pieces, sauteed until crispy

1. In a glass salad bowl, layer the salad by starting with a layer of torn salad leaves at the bottom.
2. Follow up with the cucumber cubes, then the apple cubes, a thick layer of petit pois.
3. Mix the mayonnaise and Kraft salad dressing to taste and add a well coated layer on top of the petit pois.
4. Cover with the grated cheese and end with a sprinkling of crispy bacon pieces and lemon pepper.

You can use a big glass bowl or as in the photo above, individual glass bowls.

Another option is to serve it as an amuse bouche, using a serving ring (about 9cm) to assemble it.(Picure below). It can be done ahead of time and be served, ready on the plates, covered with a cloche, when your guests arrive for lunch.

16-07-2007

Champagne and a river

Summer arrived at last on Friday. Glorious skies, bright sunshine, and wonderfully hot, like summer should be. I left my husband, who just arrived back from a business trip, a note. We had a date at 18:00. By the Loire. He was not to be late.

I packed a basket full of niceties, and had it all on the ready when he arrived; All that was left to do, was for him to carry it down to the Loire. We live right opposite the Loire river, the only wild and uncontrolled river left in France, so the walk to our favorite spot took 5 minutes.

.......A fresh baguette, some fleur de sel(or rock salt), a soft olive oil...nothing like a torn off piece of baguette, dipped into olive oil and then into fresh salt. A cold champagne or rather, sparkling wine, from our region. Fruit. And some quick delights, favorites of my husband.(see below for recipes)

Delights: Peaches, prioscutto, scallops and oranges with a saffron mayonnaise.

I don't have quantities for these snacks. It just comes down to tasting and preferences.

Peach and prioscutto aperitif: Wash some peaches, nectarines and half them, taking out the seed. Cut each half into 3 or 4 slices, depending on the size of the peach. Roll some prioscutto or other ham of your choice around each slice and place on a baking tin. Drizzle with some olive oil and a sprinkling of freshly milled pepper. Grill until the ham is nicely colored and starts to crisp. Arrange on a platter with a basil leaf and a cocktail/toothpick.

Scallop and orange aperitif: Wash some fresh scallops, dry and saute quickly in a hot pan with some coconut oil until caramelized. Don't overcook, since they quickly go "leathery". Cut the peel of an orange or two and cut out slices of orange between the membranes. If you prefer, you can leave the orange unpeeled, in which case you'll half it and cut slices from each half. Add a slice of orange to each scallop and secure with a cocktail stick or toothpick and a chervil leaf. Sprinkle some "fleur de sel" or Kosher salt or rock salt over the scallop.

Saffron mayonnaise: Make your own, it'll only take 5 minutes - Two egg yolks, a pinch of salt, 1 teaspoon of lemon juice or white wine vinegar and 1 teaspoon of dijon mustard. Add olive oil(a softly flavored one) in a thin stream while you continue to whisk until the mixture is nice and thick.(about 1 cup) Don't overbeat or else your mixture might split. Use a softly flavored olive oil or a mixture or olive oil and Canola oil. You can also use a good store bought mayonnaise.

Mix into a bowl about 4 tablespoons of mayonnaise, 1 tablespoon of creme fraiche and 1 teaspoon of lemon juice. Infuse a pinch of saffron threads in about 2 tablespoons of warm water. Stir into the mayonnaise and mix well. The longer the mayonnaise stand, the better it will infuse. Serve alongside the aperitif.

09-07-2007

Flavors of summer

Melon carpaccio with goats cheese and olives

When having guests over, I enjoy having something ready on their plates when arriving at the table. It makes the table look festive and inviting. I always choose something that can be made and plated ahead, doesn't need heating up and can stand a while.It also adds to atmosphere, giving people immediately something to do, and everybody is usually quite eager to taste what is in front of them. I found this recipe in Coté Sud (Express editions).

• about 200g of fresh goats cheese
• about 100g of black olives
• 2 small melons
• about 2 tablespoons of finely chopped fresh rosemary
• 250 ml elderflower vinegar or verjus
• 25g sugar
• Some toothpicks

1. Chop the olives and mix with the chopped rosemary. Slice a few olives in "rings" for decoration.
2. Shape teaspoonfulls of cheese into balls and roll in the olive/rosemary mixture. Place in fridge until needed.
3. Peel the melon like an apple. Start at one end and slice thin rings until you get to the seeds. Turn the melon 90 degrees and start again at the end, slicing thin rings. Keep turning until you have only the middle section with seeds left.
4. Mix the vinegar and sugar in a small casserole and let it reduce to a syrup.
5. Cover a pretty plate with the thin slices of melon, overlapping slightly. Pick some goats cheese balls with a toothpick and place on the melon.
6. Drizzle with the reduced vinegar syrup and decorate with some olive rings and fresh rosemary.

                                           Serve 6

Marinated stuffed courgettes

Another find in Elle à table magazine, no 51 this time. It is great on a bed of mesclun or even served warmed. I serve it at room temperature and with a nice crusty bread to mop up the wonderful sauce.

• 4 small round courgettes
• 2 long courgettes
• 2 spring onions with their greens
• 1/2 lemon juice and zest
• 2 tablespoons Tamari sauce
• 2 tablespoons of olive oil
• 1/2 teaspoon of sesame oil
• some mixed pepper
• some chives
• a few thin shavings of parmesan cheese

1. Cut the tops off the round courgettes and scoop the flesh out with a spoon. Steam until just tender.
2. Wash the long courgettes and with a potato peeler, slice into thin roundsstarting at one end.
3. Peel and wash the onions and slice into thin rings. Slice the greens on the the dagonal for interest.
4. blanch in boiled water for 1 minute to get rid of the "bite" of the onions(optional). Mix with the sliced rounds in a small bowl.
5. Mix the lemon juice and zest, olive oil, sesame oil, Tamari sauce and chives and the mixed milled pepper and pour over the courgette mixture. Leave to marinade for about 15 minutes.
6. Fill the round courgettes with the marinated filling and pour some of the marine over the filling.
7. Serve with a drizzle of olive oil, some milled pepper and a shaving of parmesan cheese. Decorate with some chives.
8. Optional: For a more substantial meal, serve on a bed of fresh mesclun with a crusty bread.

                                                     Serves 4

Apricots with thyme

And finally, summer sees apricots at their peak. An adaptation from Ma cuisine aux herbes et aromates, Françoise di Vanni (Larousse).

• about 800g apricots
• 250g of gingerbread
• a bunch of thyme
• teaspoon cinnamon
• pinch of cardamom
• pinch of sichuan pepper(subsitute black pepper)
• 2 eggs
• 125 ml thick cream
• brown sugar 60 g grilled almonds
• some sugar
• butter to grease the ramekins

1. Heat the oven to 200 degrees C.
2. Butter 6 ramekins and sprinkle with sugar.
3. Wash the apricots, half and take out the seeds.
4. Mix the gingerbread into fine crumbs.
5. Grind the cinnamon, cardamom and sichuan pepper together in a mortar and pestle, add the thyme and mix together with the gingerbread crumbs.
6. Cover the base of the ramekins with a layer of gingerbread crumbs. Cover with the apricots, round side facing up.
7. Whisk together the eggs and cream. Pour over the apricots.
8. Sprinkle with the brown sugar and bake for about 15 to 20 minutes until set and nicely browned.
9. Grill the almonds in a dry pan until golden and sprinkle over the apricots after baking.
10. Serve while still warm with a dollop of ice cream or créme fraiche and a branch of thyme for decoration.

                                                    Serves 6

18-06-2007

Monday night's dinner

On Mondays dinner is simple. It depends on what the fridge and vegetable basket deliver. Tonight will see a tomato salad and turkey breast on the menu.

And since it is Monday, we'll pass on the glass of wine and start off with a glass of Perrier and of course...an apron.      

Turkey breast with tomato salad

• 4 turkey breasts filets
• a variety of tomatoes
• salt and pepper
• olive oil
• a lemon, sliced
• a handful of basil leaves
• a green chili of your choice
• 2 spring onions, shredded on the diagonal
• tomato vinegar/sherry vinegar

1. Sautee the turkey breasts along with the lemon slices in some olive oil until nice browned. Season with salt and pepper.
2. Cut the tomatoes in chunks, leaving the smaller ones whole and leaving some cherry tomatoes on the vine.
3. Shred the spring onion on the diagonal.
4. Sautee the smaller tomatoes, the cherry tomatoes on the vine and the spring onions in some olive oil until warmed through and the tomatoes begin to burst. Keep the cherry tomatoes on the vine aside for decoration.
5. In a bowl, lightly mix the tomato chunks, the tomato- and onion mixture, the basil leaves and the chopped chili. Season with salt and pepper.
6. Deglaze the tomato pan with the vinegar.
7. To plate: Serve the turkey breast on a serving of salad. Top with a slice of caramelized lemon and the cherry tomato on the vine.Drizzle with the pan juices, a sprinkling of freshly milled pepper and to finish off, a last drizzling of olive oil.
8. Serve immediately
9. Serves 4

To finish off our meal, we'll delight in a handful of plump, fresh cherries.

11-06-2007

Easy but tasty

Sunday was a glorious day and one of only a few since April. We were outside the whole day, absorbing the beauty of this summers day, the warmth, the clear skies. The trail of smoke from our neighbor, preparing lunch on the barbeque, prompted us to change our plans and to have lunch instead of dinner over the open fire.

So, take out the apron, pour a glass of Rose and enjoy cooking.

Butterflied chicken with an orange/honey glaze.

• One organic chicken, butterflied
• The juice of about 3 oranges
• The zest of one orange
• A good teaspoonful of honey
• Some thyme
• Salt and fresh milled pepper
• A Gracious knob of butter
• A few branches of rosemary tied into a glazing brush
• A spoonful of Cointreau for the flambé

1. Light a fire, first for good ambiance and then for good heat.
2. In a mug that can take the heat, mix the juice of the oranges, zest, honey, thyme and butter. Melt on the side of the grill over gentle heat.
3. While the chicken is slowly grilling over the coals, you glaze frequently with your rosemary brush and orange butter. Salt and pepper the chicken right after that first glaze.
4. When the chicken looks good, smells good, and the juices run clear when pierced into the thickest part, it is reoved from the heat and placed on a platter.
5. Heat the Cointreau in a big spoon, light and pour over the chicken.
6. Cut into portions at the table and serve with slices of orange, lightly caramelized for a minute or two on the grill.
7. Serves about 4.

Onions in the skin

• About 4 big onions, unpeeled
• Chopped chives, sage and marjoram
• Knob of butter
• Juice of half a lemon
• Salt and pepper

1. Cut a cross in each onion at the top without cutting right through. Fill with piece of butter, the chopped herbs, salt and pepper and sprinkel with the lemon juice.
2. Place inside a dish which goes inside a big pot/casserole that can go onto the fire. Place the lid on and "bake" inside the pot for until soft. Some new potatoes can be added along with the onions. Another alternative would be to wrap in foil and place in the coals, but we prefer doing it this way.
3. Serve, sprinkled with some fresh herbs and a sprinkling of black pepper.
4. Serves 4

Grilled melon with caramel sauce

• Two small lemons
• Caramel sauce
• Vanilla ice cream

1. Cut each melon in half, remove the seeds
2. Place each half upside down on the grill over meduim heat. When the flesh is nicely caramelized, turn over.
3. Drizzle some caramel sauce into the cavity. Leave for a minute or two on the heat.
4. Remove from the heat and serve immediately with a scoop of vanilla ice cream.
5. Alternative: the caramel sauce can be replaced by a lavender honey, and a lavender ice cream, sprinkled with some lavender flowers.

12-05-2007

Pears and some cheese

I had some pears in the house. And pears always make for a nice starter.

So, pour yourself a glass of wine and a nice chunk of cheese, tie your apron and enjoy cooking.

Pear and gorgonzola soup

1 chopped shallot

1 chopped leek

2tbs chopped sage

4 William pears, peeled and cut into chunks

a chunk of gorgonzola cheese

1 cup vegetable stock

salt and pepper

milk or cream to taste

1. Saute the leek and shallot in butter

2. Add the pears and saute for a few minutes

3. Add the stock, bring to the boil and simmer for about 20 to 30 minutes or until the pears are tender.

4. Add the herbs and cheese and process until smooth

5. Season, add milk and cream to taste.

6. Serve with a thin slice of pear, some crumbled cheese and some milled pepper

Serves 4

Footnote: Any blue chees of your liking can be substituted. I prefer to process the soup until smooth, stop processing before completely smooth, if you like it lumpy. It is equally delicious cold or at room temperature.

Grilled pears with goat's cheese

                              

2 William pears

100 g firm goat's cheese, crumbled(not too finely)

TBS  chopped sage, thyme and chives

4 chopped calamata olives

2 tsp creme fraiche

Tbs cider vinegar

olive oil

salt and pepper to taste

1. Cut the pears in half lengthwise. Core and scoop some of the flesh out without damaging the skin. Rub with lemon juice.
2. Roughly chop the flesh of the pear.
3. Mix with the crumbled cheese, chopped herbs, vinegar, olives and gently stir in the creme fraiche.
4. Taste for seasoning.
5. Fill the pear halves with the cheese mixture, drizzle with some olive oil and bake for 10 minutes at 180 degrees C. Place under the grill for about two minutes to brown.

serves 4

Footnote: Blue cheese can be substituted and walnuts added in place of olives.

         

02-05-2007

Ice cream versus salad.

How I love painting. And tennis. And I do love my garden, my house. Shopping. What else. Oh yes, and I love eating! Good food, healthy food, bad food, ordinary food, new food, traditional food, adventurous food...all food.

I am sitting here right now, licking a huge Magnum ice cream. A double caramel! Sweet and nerve rackingly rich, deliciously creamy, luscious, sticky, voluptuous and sensual...and far too small. While I am indulging in my ice cream I have a healthy menu for you, a great one for a long, lingering lunch on a hot summers afternoon around a huge table with great friends!

To start off: make a tomato mozzarella salad, using nice small vine tomatoes, some buffalo mozzarella torn into bite size pieces... stuff some in your mouth while you're at it. Tear some basil leaves and lastly, sprinkle with olive oil, balsamic vinegar, salt and mill some fresh pepper and then add a sprinkling of finely chopped sun dried tomatoes.To finish off, mix gently with your hands and then lick off those fingers, serve on a pretty plate and enjoy with crusty bread.

For the main meal you dig your beautiful platter out of the back of the cupboard, give it a rinse and then fill it with...crispy green leaves of your choice, mesclun, spinach, rocket and other herbs and don't forget some crunchy red cabbage sliced finely for great color and crunch....

In the middle you stack some cooked quinoa, first sauteed in coconut oil with some red onions and then cooked until just done.

On top of that, beet cut into chunks, hand fulls of organic grated carrot and around the rim, little bundles of steamed asparagus wrapped in prosciutto or parma ham. And finish off with a little sweetness; a handful of golden raisins and pumpkin seeds and a Calamata olive or two. I like some green peppercorns sprinkled too. Finish off with a vinaigrette of your choice, some more crusty bread, a bottle of good Rose and you're off to hear all the Oohs and Aahs from your hungry, anticipating guests waiting at the table! And do enter with flare...why else have you gone to so much trouble!

Dessert. No can't do without dessert. To keep to the theme of health, you take lots and lots of strawberries...do the usual, and cut them roughly into chunks. Using a large fork, you crush them until pulpy but not to a puree. Then you add a large handful of chopped mint, which you ventured into your garden for early morning, with your hat and herbs scissors and gloves...and of course you pulled out some weeds while you were there. OK, the mint..you add this generous handful of mint to your strawberries and follow up with some balsamic vinegar and if you like your strawberries a bit sweeter, add some honey. Just before you put this beautiful dessert in the fridge, take a big spoonful to taste...you should be able to just sigh with pleasure, if not, then start over. Serve it in some beautiful glasses where its beauty can be seen. Top with a dollop of Greek yogurt, drizzle with some honey, a swirl of syrupy reduced balsamic vinegar, a dash of milled black pepper and of course, a small mint leaf...and please, don't plant a tree!

So, off I go to fetch another Magnum...enjoy your lunch!