Oh the People You'll Meet!

David appreciating the selection of food

"Oh the people you'll meet".   That is a play on the line from Dr. Seuss's book The Places You'll Go.  It is a coming of age book for children that is meant to send them out into the world on their own, ready to face their futures... . But there is another connotation to the phrase.   Some of us who have established ties with friends and family still welcome getting to know new people.  We have found that to be especially true with the blogging community.

Welcome all!

When I heard that Larry ( Big Dude's Eclectic Ramblings) was having his yearly blogger get together at his lakeside home called Almost Heaven South, I knew that this was the year that we could be there.  Here is Larry welcoming everyone.  His place has always been a special gathering place for bloggers and friends.  This year the major part of the meal was prepared by Katherine of Smoky Mountain Cafe and her husband  A.J.  These native New Orleans transplants, who now live in Tennessee, are experts in making Crawfish and Shrimp boil.

A.J. and Katherine

The cooks are ready for the presentation.  We all appreciated the authentic tastes and demonstrations on how to eat  crawfish.  It was a bountiful presentation.

And here.

Crawfish, shrimp, sausages, potatoes, corn and whole cloves of garlic were strewn across the paper covered tables.  What a feast.  Thank you Katherine and A,J.!

Sam of My Carolina Kitchen made a Bahamian Pea and Rice Salad.  It was a perfect accompaniment to the crawfish boil.

I brought watermelon and pineapple and cream cheese stuffed celery.  The recipe is here.  There were many appetizers and desserts that I did not get a picture of including a medley of delicious nuts from Cathy of Wives with Knives, who could not be there.  Oregon would be a long way to come, but thank you Cathy.  The nuts were delicious.


Here are some of the bloggers in attendance.

Dave of My Year on the Grill and Inspired by eRecipeCards and his wife Jackie came all  the way from Kansas City.  What an honor it was to finally meet them.  Dave's website eRecipeCards is awesome and Jackie knows how to tell a mean story.  LOL.  In the background you can see David  of Big Daddy Dave and his wife Laurie.  They live close by and are lucky enough to visit Larry and Bev often.

Sam, of My Carolina Kitchen and her husband Meakin were also there.  They go to the event every year and it was good to see them again.  They, along with Meakin's brother Stuart and his wife Sandy, were staying an extra night so they could cook Larry and Beverly a special dinner.  I hope she blogs about it.

I didn't get a picture of  Chris ( Nibble Me This ) and his wife Alexis, but I enjoyed talking photography with him.  Go on over to his blog to see some of the attendees sucking mud bugs.  He has some great pictures of the whole event.

Larry makes the best Margaritas and I hope he will blog about them on Big Dude's Eclectic Ramblings.  Here he is holding the secret ingredient.

Thank you Larry and Beverly for opening your home and dock to all of us.  You are terrific hosts and if you can put up with all of us, we will be there next year.  You are the best!

Bloggers are Special People

Left to right, Penny, Jane, Me and Mary

One of the perks of blogging is getting to meet special people.  On Wednesday I met with three talented bloggers for lunch in Asheville.  Of course Penny (The Comforts of Home) and I live near Asheville so getting together for lunch is a regular occurrence.  But we had two other blogger buddies in town for a visit.  Jane from Blondies Journal and Mary from A Breath of Fresh Air joined us.  Jane is visiting from Chicago and also has a lake house in Michigan a stone's throw from where I grew up.  Mary lives in Raleigh and is a world traveler.  I enjoyed talking to her and her husband about France.  Jane's hubby also came and it was good to see them both again.  Last year we did brunch at the cottage which I wrote about here.

We had lunch at Corner Kitchen, one of my favorite restaurants in Biltmore Village.  Since I am on an all French theme this month, it was obvious what I would pick from the menu.  The Au Courant Steak Frites was my choice.  Steak Frites is served in many bistros in Paris and I have no doubt that I will experience the French version soon.  The frites at Corner Kitchen were wonderful, as was the salad with candied walnuts and goat cheese.  The steak was a bit tough but very flavorful.  But the lunch was more about talk and laughter.  You get a bunch of bloggers together and there are endless things to talk about.

After lunch we did some shopping at The Screen Door, one of Penny and my favorite antique stores.  I so wanted that French bread box to come home with me.  I have the perfect place for it in my kitchen.  But, with our trip coming up soon, I don't need to be spending extra money now.

Bloggers are special people.  And I will be meeting more of them over the Memorial Day Weekend.  Will keep you posted.  Enjoy the weekend.

A French Dinner with Friends

We were invited to dinner last Saturday night.  We are so lucky to have such good and supportive friends.  And to think that we met them because of our respective blogs.  The "Other Penny", as we sometimes refer to each other, has a lifestyle blog that has detailed her many talents in whispering houses back to life.  She and her husband both know what a house needs to make it a comfortable home.  Her blog, The Comforts of Home, chronicles the projects and ideas that can improve any house.  But she is also a fantastic cook.  Penny is well aware of our upcoming trip to France (Probably because that is all I talk about).  Both she and her husband  have been to France and have shared many tips with us.  For our Bon Voyage dinner Penny made a French meal.

One of France's national treasures is the Gourgere.  These small cheese puffs are made from pate a choux dough.  In its sweet version the dough is used in cream puffs stuffed with sweetened whipped cream.  But when you want a savory appetizer you add Gruyere cheese to the dough and allow them to bake, puff and form a hollow center.  They melt in your mouth.  They are made all over France, but the Burgundy region claims them as their own.  They are served in many restaurants there as an appetizer with the local aperitif.  We had them with a lovely white wine.  Here is the recipe from Barefoot in Paris.

Coq au Vin, the classic French chicken in red wine is one of the dishes that I have served many times.  But Penny's version, made with white wine, is a perfect alternative.  The one thing that has always bothered my about the original recipe is the burgundy color that infuses the chicken.  It just doesn't look natural.  White wine is a good thing for this dish.  Penny also uses boneless chicken thighs which cook faster and retain their juiciness.  Her rendition keeps the smoky bacon flavor, the earthiness of the mushrooms and the silkiness of the onions.  It is winey and earthy at the same time.  The mashed potatoes (David's favorite) and the braised carrots are the perfect  finishing touches.   You can find her recipe here.

Dessert was a spectacular lemon meringue tart.  The recipe came from Ina Garten's Barefoot in Paris.  The mood has been set and we are ready for our trip.  Thanks for a great meal Penny.

Endives, Apples and Grapes; So Unexpectedly Delicious

There is a 3 Star Michelin rated restaurant in Paris that I have no intention of visiting.  It is not that I wouldn't enjoy eating there.  I'm sure that I would.  But it would be hard for me to spend 360 euros per person for a meal.  The restaurant is L'Arpege and the chef is Alain Passard.   Alain Passard has come to be known as the vegetable magician.  In 2001 he removed red meat from his menu and put an emphasis on vegetables instead.  But these are not just any vegetables.  He maintains a large biodynamic vegetable farm in the Sarthe area of France, 200 kilometers Southwest of Paris.  The fields are plowed by mules and there is not a pesticide or machine in sight.  Each day's pick goes out to Paris by TGV fast train.  Within an hour it is in the L'Arpege kitchen where the magic begins.

This recipe for endives, apples and grapes is one of Alain Passard's creations.  It is in Dorrie Greenspan's cookbook, Around my French Table.  I have always loved braised endive but it had never occurred to me to braise grapes.  I will never look at grapes the same way again.  They are wonderfully sweet when cooked.  This dish combines the slightly bitter taste of the endive with the natural sweetness of the apple and grapes to make a memorable side dish.  It paired nicely with the pork ribs that we grilled.

I don't need to spend a fortune at a 3 star restaurant when I can enjoy a meal like this at home.  But still, I might just walk by L'Arpege when we are in Paris and admire it from afar.


ENDIVES, APPLES, AND GRAPES

2 plump endives, trimmed
1 tart-sweet apple, such as Fuji or Gala
1 1/2 tablespoons salted butter (if you can find butter with sea salt crystals, use it)
4 small clusters white or green grapes
4 small rosemary sprigs
Salt, preferably fleur de sel, and freshly ground pepper

Cut the endives lengthwise in half.  Cut the apple into quarters and remove the core.  Peel off a thin strip of skin down the center of each quarter.

Put a large skillet over low heat and toss in the butter.  When it's melted, put the endive into the pan cut side down and the apples skin side up.  Add the grapes, scatter over the rosemary, and cook, undisturbed, for 20 minutes, at which point the underside of the endives will have caramelized and the apples and grapes will be soft and perhaps browned.  Gently turn everything over, baste with any liquid in the pan, and cook for 20 minutes more.

Transfer the ingredients to a warm serving platter or to individual plates and using a sturdy wooden or silicone spoon, scrape up the cooking sugars sticking to the bottom of the pan.  You might want to pour a few spoonfuls of water into the pan to help you nab the sugars and make a spare amount of sauce.  Season the endive with salt and pepper, spoon over the jus, and serve.  Serves 2 to 4.

Printable recipe

Provencal Vegetable Soup (Soupe au Pistou)

The flavors of Provence can be found in this Soupe au Pistou.  In the Provencal language, pistou means basil and the word has come to mean this soup as well.  It is a summer soup utilizing all the the vegetables from the garden.

This authentic recipe came from Antoine Bouterin in his book Cooking Provence; Four Generations of Recipes and Tradition. 

Bouterin,  the former chef of Le Perigord in New York City, grew up in his Grandparent's 400 year old farm house in St.- Remy-de-Provence.  He learned how to cook watching his Grandmother turn out meals on her cast-iron, wood-burning stove surrounded by the aromas of drying herbs and citrus peel.  Each summer she would make this soup from the bounty of the farm with a generous addition of garlic and basil.

I had expected to like this soup, but I found it to be more complex than just a liking.  It has a depth of flavor to it that is soothing.  It makes you want to return your spoon to your bowl over and over again.  I am anxious to try it again when the tomatoes are at their peak.  It will be a regular summer soup at the cottage.

PROVENCAL VEGETABLE SOUP (SOUPE AU PISTOU)

2 tablespoons corn or peanut oil
1 large onion, roughly chopped
2 large carrots, cut into 1/2-inch dice
2 medium-size turnips, peeled and cut into 1/2-inch dice
8 cups water
4 cups homemade or canned low-salt chicken broth
1 medium-size zucchini, cut into 1/2-inch dice
1 cup green beans, cut into 1/2-inch dice
2 large leeks, white and tender green parts, well washed and cut into 1/2-inch dice
4 medium-size potatoes, peeled and cut into 1/2-inch dice (I used Yukon Gold)
1 cup canned flageolets, undrained (or cannellini beans)
1 cup broken pieces thin spaghetti
Salt and freshly ground black pepper to taste
3 large tomatoes, juice and seeds gently squeezed out and cut into 1/2-inch dice
6 cloves garlic, minced
2 tablespoons extra virgin olive oil
1/4 cup minced fresh parsley
1/4 cup shredded fresh basil

In a large pot over medium-high heat, heat the corn oil until very hot but not smoking, then add the onion and saute until golden, about 5 minutes.  Add the carrots and turnips and saute 2 minutes.  Add the water and broth and bring to a boil.  Reduce the heat to medium and cook 10 minutes.  Add the zucchini, green beans, leeks, and potatoes and simmer 30 minutes.

Add the flageolets and spaghetti and cook 15 minutes.  Season with salt and pepper.

In a small bowl, combine the tomatoes, garlic, olive oil, parsley and basil and set aside.  Just before serving the soup, add the tomato mixture and cook just until heated through.  Serve the soup hot or at room temperature.

Makes 6 to 8 servings

Note:  You can prepare the soup up to the point of adding the tomatoes and refrigerate up to 3 days.  It will thicken in the refrigerator, so add a little water or broth as needed.

Printable recipe

Meatballs Bayonnaise with Spicy Tomato and Pepper Sauce

The city of Bayonne is in the Southwestern region of France near the border with Spain.  The region is heavily influenced by the Basque language, architecture, and food.  It is known principally for its fine chocolates and Bayonne Ham, which is cured with the espellette peppers.  But these meatballs are also popular.

We will not be traveling to this region of France but this recipe sounded so good that I had to try it.  It was in the cookbook The French Slow Cooker by Michele Scicolone.  I have found many good recipes in this book and this one did not disappoint.  There are lots of red bell peppers in the recipe and although the title suggests that it is spicy, I found it to be quite mellow.  The large meatballs were almost "fall-apart" tender and it was delicious served on a toasted sourdough baguette with a serving of kale on the side.

Although it was easy to do in the slow cooker, I see no reason why you couldn't assemble it in a dutch oven and cook it in the oven at a low temperature.  It can also be served over rice or orzo.  I used orzo for our second meal (it makes a lot!) and it was a perfect combination; kind of like spaghetti and meatballs.


MEATBALLS BAYONNAISE WITH SPICY TOMATO AND PEPPER SAUCE

1 28-ounce can tomato puree
2 red bell peppers, seeded and chopped
1 medium onion, finely chopped
Salt
Pinch of crushed red pepper
1 bay leaf
3/4 cup crumbled French bread
1/4 cup milk
1/3 cup all-purpose flour
2 pounds ground beef chuck (I used lean ground beef)
2 tablespoons chopped parsley
2 garlic cloves, minced
1 large egg
1 teaspoon ground cumin
1/2 teaspoon dried marjoram
Freshly ground pepper

Stir together the tomato puree, peppers, onion, 1 teaspoon salt, crushed red pepper, and bay leaf.  Pour half of the sauce into a large slow cooker.

In a small bowl, soak the bread in the milk for a few minutes.  Lightly squeeze the bread and discard the milk.  Spread the flour on a piece of wax paper.

In a large bowl, mix together the soaked bread, ground beef, parsley, garlic, egg, cumin marjoram, and salt and pepper to taste.  Moisten your hands and shape the mixture into 2-inch balls.  Lightly roll the meatballs in the flour.

Transfer the meatballs to the slow cooker and top with the remaining sauce.  Cover and cook on low for 4 to 5 hours, or until the meatballs are cooked through.  Discard the bay leaf and serve hot.

As a side note I found it interesting that mayonnaise was purported to have been first made in Bayonne.  Its name is a corruption of Bayonnaise.

Printable recipe

Salade des Lentilles et Chevre

I have been corresponding with the proprietor of the place we will be staying in the Loire Valley of France.  He was the one who inspired me to make the Chicken Under a Brick in a previous post.  He kindly sent me this recipe for lentil salad that he likes to serve with the chicken.

We spent last weekend visiting our family in Cary, NC.  I love spending time with the Grandchildren, but I also like Cary for the Trader Joes, Whole Foods and The Fresh Market.  Kristen and I made a trip to Whole Foods while I was there.  I was on a hunt for French lentils.  Lentilles du Puy are grown in central France in Auvergne.  The volcanic soil and dry climate allow the lentils to dry on the plant.  They are thus smaller,  less starchy than other lentils, and have a more intense peppery flavor.

Lentils benefit from added flavor.  This salad is brightened with sprigs of thyme, bay leaves, whole cloves, garlic and red wine vinegar.  Sprinkled with goat cheese and cherry tomatoes it is a winner.  Served at room temperature, it goes well with grilled meats or as a stand alone dish for lunch.  Thanks for the recipe Steve.  It was delicious!


SALADE DES LENTILLES ET CHEVRE

2 cups (about a 1 pound box) of French lentils
1 tsp salt
Splash of red wine vinegar
1 sugar cube
1 carrot, minced
1 shallot, minced
Bouquet Garni*

1/2 cup best quality olive oil
3 garlic cloves, finely minced
1 shallot, minced
1/3 cup red wine vinegar
1/2 cup best quality olive oil, or to taste
8 oz "semi-dry goat cheese . . not the soft, fresh logs
1/2 cup chopped parsley
1/4 cup snipped chives
Cherry tomatoes for garnish

Rinse clean, then put the lentils in a heavy-bottom saucepan of about 8 inches diameter, cover the lentils by 2 inches of filtered water, then add the salt, sugar, vinegar, minced carrot and shallot and Bouquet Garni.  Stir and bring slowly to the simmer, lower heat and cover (just like cooking rice) and set the timer for 25 minutes.  Make sure the water does not evaporate.  After 20 minutes, check the lentils.  Depending on the age and other factor, they should be cooked, but not at all mushy, in 25-30 minutes.  If they are cooked but you have water remaining in the pot, drain the water off and return to the pan to the lowest heat to carefully evaporate what water remains.  Conversely, if you run out of water and the lentils are still undercooked, add boiling water 1/4 cup at a time and cook until done.  The goal is to have no water left when the lentils are cooked, as it would dilute the dressing.

Put 1/2 cup of olive oil and the minced garlic into a large bowl.  Pour the hot lentils on top of the garlic and oil and do not disturb for a couple of minutes.  The heat of the lentils will slightly cook the garlic, taking the edge off.  Then mix to combine, add the vinegar, salt and pepper to taste and leave to cool.  The bowl should be big enough to spread out the lentils so they cool quickly and evenly.

Once cool, add the other minced shallot, and more olive oil, salt and pepper if you feel they are needed.  Mix well.  Remove the rind from the goat cheese and crumble it into the bowl, and mix very well to end up without any large chunks of goat cheese.  Add the parsley and chives, mix and refrigerate for at least 3 hours, or overnight if possible.  Don't worry about correcting the seasonings at this point, as they really need a rest to develop the full range of flavors.

To serve, bring back to room temperature.  Mix again, check for salt, pepper, olive oil and vinegar.  Take your time adjusting the flavors so you get it just right.  Serve.   Bon Courage et Bon Appetit!!

*4 sprigs thyme, 2 imported bay leaves, 6 coves, 2 garlic cloves, 1/4 tsp celery seeds, tied in cheesecloth, cloves and celery seeds tied in a clean teabag.

I just sprinkled the goat cheese on top and added two stalks of chopped celery for added crunch.

Printable recipe

French Yogurt Cake (Gateau au Yaourt)

One of the first cakes that French children learn to make is this yogurt cake.  As a matter of fact variations of this cake are one of the few desserts that are made in home kitchens in France.  With the availability of patisseries in every village it is much easier to buy a luscious dessert than to make one.

It is simple to make.  There is no special equipment required.  It is just a matter of mixing the ingredients together.  The only unusual step in making it is how the lemon zest is treated.  The lemon zest is added to the sugar and then rubbed into it.  This releases the lemon oils and moistens the sugar

It is also a versatile cake.  Bake it in a round pan or a bread pan.  Glaze it with marmalade or jam.  Split it and fill it with strawberries and top with whipped cream.  Or eat it plain with a cafe au lait.  I think I will try it many ways this summer.  This recipe is courtesy of Bon Appetit.




FRENCH YOGURT CAKE  (GATEAU AU YAOURT)

1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 cup sugar
1 tablespoon finely grated lemon zest
3/4 cup whole-milk Greek yogurt
1/2 cup vegetable oil
2 large eggs
1/2 teaspoon vanilla

Preheat oven to 350 degrees F.

Coat a standard (8 1/2 x 4 1/4") loaf pan with nonstick vegetable oil spray.  Dust with flour; tap out excess.

Whisk 1 1/2 cups all-purpose flour, 2 tsp. baking powder and the kosher salt in a medium bowl.

 Using your fingers, rub 1 cup sugar with the lemon zest in a large bowl until sugar is moist.  Add the yogurt, vegetable oil, eggs and vanilla;   whisk to blend.  Fold in dry ingredients just to blend. 

Pour batter into prepared pan; smooth top.  Bake until top of cake is golden brown and a tester inserted into center comes out clean, 50 to 55 minutes.  Let cake cool in pan on a wire rack for 15 minutes.  Invert onto rack; let cool completely.

Printable recipe

Chicken Under a Brick

Grilling season has begun on our deck.  What better way to mark the event than with this special spatchcocked chicken cooked under a brick.  The weight of the brick serves two purposes; to hold the chicken in its flattened state and to keep all of the surfaces in contact with the grill to ensure crispy skin.

The inspiration for this dish came from an image that I saw on a rental place in the Loire Valley of France.

During our third week in France we will be staying in this 18th Century restored barn in the area of Lerne.

What attracted me to the property was not only the beautiful countryside and proximity to historic chateaux and wineries, but the stone walls and exceptional kitchen.

The hosts are former restaurant owners from San Francisco and are available for catered meals and food and wine tours of the region.  If you would like to see more about this property go to this link.

So in honor of our upcoming trip, I am trying to cook meals with a French influence.  Stay with me this month if you like French food because that will be my focus.

Julia Child in her book The Way to Cook talks about butterflying chicken for a handsome presentation.  Whether you call it butterflying or spatchcocking, it involves removing the backbone and flattening the bird.  It allows for more even cooking.

The exception to the French influence in this particular recipe are the seasonings and sauce.  I found the recipe in an issue of Food and Wine.   It is spiced with smoked paprika, garlic and oregano and then served with a Chimicurri Sauce.

It would be equally delicious with herbes de Provence and a sauce with rosemary and tarragon.  Bon appetit!


CHICKEN GRILLED UNDER A BRICK

For 2 small chickens:
1 tablespoon fresh lemon juice
1 tablespoon kosher salt
1 teaspoon sweet smoked paprika
1 teaspoon dried oregano
1 teaspoon granulated garlic
1/2 teaspoon crushed red pepper
1/4 cup extra-virgin olive oil
2 3-pound chickens, backbones cut out

CHIMICHURRI

1/2 cup extra-virgin olive oil
1/2 cup chopped parsley
2 tablespoons chopped cilantro
2 tablespoons fresh lemon juice
2 large garlic cloves, minced
1 teaspoon crushed red pepper
1 teaspoon red wine vinegar
1/2 teaspoon sweet smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt

Marinate the Chicken:  In a bowl, mix all of the ingredients except the chickens.  Set the chickens breast sides up on a rimmed baking sheet.  Flatten the birds, fold the wing tips under and arrange the thighs next to the breasts.  Make 2 slashes in the breasts and 1 slash in the legs and thighs.  Rub with the marinade, cover and refrigerate for 8 hours or overnight.  Bring to room temperature before grilling.

Make the Chimichurri:  In a bowl, combine all of the ingredients.

Light a grill.  Cover 2 bricks with foil.  Grill the chickens breast sides down, pressed with the bricks, over moderate heat until browned, 15 minutes.  Flip and grill over low heat until the juices run clear when a thigh is pierced, about 25 minutes longer.  Transfer the chickens to a carving board to rest for 10 minutes.  Carve and serve, passing the chimichurri at the table.

Printable recipe