Thyme For Cooking, the Blog

Chicken with Spanish Rice; How to buy 2 potatoes

I've been wanting to participate in Gay's (A Scientist in the Kitchen), Market Event, but, frankly, our markets are kind of boring up here in the Vendée.

Could be all the rain.

The markets we went to in Spain were all outdoors, taking over most of the streets and plazas in the village.

They were loud, bustling, raucous affairs, teaming with shoppers, people meeting and chatting, kids running and dogs barking

Here they are all indoors, in purpose-built pavilions.

And, being French, everything is very neatly stacked, arranged,.... Even the shoppers are 'propre'!

So rather than waxing eloquently about the wonders of my market, let me tell you about my own, somewhat slow, learning process, taking me from the giant supermarkets to the small veggie stall.

In the U.S. people buy big (Costco); here they buy small.

Even at the farmer's market I went to in Minneapolis, things were often for sale in large quantities - bushels of tomatoes, peck's of beans.

It's taken years to break myself of the 'sack of potatoes' habit when I buy food.

I'm feeding two people.  We have potatoes once or twice a week.  What am I going to do with a 10lb (5 kilo) or even a 5lb bag of potatoes?

For a long time, I just couldn't convince me that it was okay to buy in small quantities.

That it didn't say bad things about me as a person if I only wanted/needed 6 olives.

That it didn't reflect negatively on my status in the world, my disposable income, my ability to provide sustenance for my family, my capabilities as a 'femme du foyer'  (housewife) or the size of my penis (Just seeing if you're paying attention...)

At the markets here (at least in France and Spain) one does not touch the merchandise.  The vendor will pick out your fruits and vegetables for you.  You tell them what and how much you want and trust them to choose.  If it's a perishable item, like an avocado or a melon, you also tell them what day you will be eating it so they can select appropriately.  They do know their stuff, after all.

I always felt that, if they we're going to do all this work for me, I should make it worth their while, and buy lots.

Then, one hot summer afternoon in Spain, I popped into a small market to buy a bottle of water.

All I wanted was 1 bottle of water. 

I was there for 20 minutes.

There was a woman in the shop already, doing a bit of shopping.  I watched as she bought (as best as I remember):
    4 thin slices of salami, which had to be cut
    4 thin slices of ham, which had to be cut
    3 thin slices of some bologna-type sausage, which had to be cut
    8 thin slices of chorizo, which had to be cut
    4 thin slices of Manchego cheese, which had to be cut
    1/2 of a very small goat's milk cheese
    1 small wedge of a soft cheese
    1 spoonful of fromage frais
    1 chicken breast
    2 pork chops
    1 baguette
    1 avocado
    1 tomato
    a small handful of strawberries
    1/2 head of broccoli
    2 containers of yogurt

Well, you get the idea... Everything was carefully sliced, cut, weighed, and wrapped by the shop owner, with a smile and a "What else".

I would have bought a lb of some kind of cured meat, a whole chicken, a slab of cheese and a bag of oranges.

I would have ended up without nearly the variety and, probably, with lots of waste.

I still have to really force myself, and I often end up with a bit more than I intended, but I can now buy 2 potatoes, or 3 apples, or 8 strawberries, or 6 olives....

The biggest challenge in cooking for one or two or three, is not the cooking; it's the shopping!

And the planning to use up all the odd bits....

Here 's my last cool weather dish for those of you still waiting for spring - or anticipating winter - in memory of the lesson learned in that little shop in the village.

Chicken Breasts with Spanish Rice

2 chicken breasts, boneless, skinless
1 onion
1/3 green bell pepper
1/3 red bell pepper
2 cloves garlic
1 tsp chili powder
1/2 cup brown rice
1 can whole tomatoes, 15 oz (450gr)
1/4 - 3/4 cup chicken stock or water
2 tsp Worcestershire sauce
1 tbs olive oil

Chop onion and peppers. Mince garlic. Cut chicken breasts in half.  Heat oil in deep skillet over medium heat. Add chicken breasts, and brown on both sides, about 5 minutes each. Remove to a plate. Add chili powder, onion, pepper, and garlic. Sauté for 5 minutes. Open tomatoes and drain liquid into a bowl. Chop the tomatoes and drain again. Add drained tomatoes, Worcestershire sauce and rice to pan. Measure the drained liquid and add enough water or chicken stock to equal 1 cup (or however much liquid your rice package calls for). Pour this over the rice/vegetables in the skillet and stir well to combine. Lay the chicken breasts on top of the rice and cover. Reduce heat to simmer and cook until rice is done. Mine took 20 minutes - check rice package. Stir occasionally while cooking. When done, serve - either from the pan or arrange nicely on a platter.

Check out all the markets at A Scientist in the Kitchen right after the end of May.

Spring is Purple, at Giverny

With a few touches of pink, blue and complimentary orange.

Along the walkway, in front of the American Museum, are a series of 'rooms', small areas, enclosed by hedges and themed in colors.  This is one of the 'Blue Rooms'

The American Museum showcases works from American artists.  The museum also welcomes both American and French students with grants, to live, study and paint at Giverny....

Sigh.....

Photos are not allowed inside Monet's house, which has been perfectly restored to reflect life with Monet.  One is allowed to take a photo from Monet's bedroom window, which gives a lovely view of the walled, Norman gardens below.

 

Visitors are not allowed on the interior paths of the walled garden... which means one gets to take photos without the tourists hordes. 

One of the many side paths in the walled garden.  The day we were there was a public holiday in France, VE Day.  There were crowds everywhere but the gardens are very well managed... As you can see by the lack of people in the photos.

Of course, we did get there in the morning before the bus loads from Paris.

Another path... With all of the purple, the orange really makes an impression.

There is an underground passage from the walled garden to the water lily pond and Japanese gardens.  The wisteria covering the foot bridge over the water lily pond was planted by Monet.

It takes 30 days of water temperatures above 16C (70F) before the water lilies bloom.  All I can do is use my imagination gazing across the pond.  Meanwhile, that red bush is rather spectacular!

The tulips were about done, but there were still a few prime specimens.  Please don't expect me to tell you what kind...

Did I mention the wisteria being in full bloom?

Just so you know we did more than look at flowers... We also looked at this 12th century castle built by Richard, Coeur de Leon, to defend Normandy from the French.

For more photos - there's a link to the album in the side bar.

Asparagus and Chevre Quiche; Tiptoeing thru the Tulips

Did you know that one cannot limp on both legs at the same time?

I know that.

Now: Do as I say; not as I do.

The most important thing I tell anyone coming to Europe is to wear comfortable shoes. 

They don't have to be sensible... But they do have to be comfortable.

Wandering the beautiful, Monet-designed gardens of Giverny...  I ran out of Bandaids (plasters).

And I was ever so grateful that my anal-retentive little self always has a stash in my bag.

Next time it will be a bigger stash.

In my defense I did bring my most comfortable pair of walking shoes fit to be worn in public.

In my stupidity/chronic lateness/everything at the last moment/procrastination I did not wear them a few times first.

They're not new.  They're old, comfortable, well-worn favorites.

It's just that I so seldom wear proper shoes that my feet balk at the idea when I do.

I spend the winter wearing felt clogs inside and rubber Wellie clogs outside.

I spend the summer wearing nothing inside and rubber Wellie sandals outside.

My feet are spoiled.

The hour or two I spend, a few times a week out in public, wearing, er, 'better' clogs or sandals (this is farm country, not Paris) hardly counts.

My feet are not accustomed to the confines of proper shoes.

I had blisters on my heels.

I had blisters on my toes (open-toe shoes - it's summer... And Giverny is only an hour from Paris.  I have some standards - or, at least, I did.)

I had blisters on my blisters.

I left a trail of Bandaid wrappers.

I walked the last bit barefoot....Ahhhhhh!

But, I did not miss a nook or cranny.

I want to go back every week for the rest of the year.

I want to become an artist in residence... even if I'm not any good.

I want to sit in the gardens and stare and paint and draw....even if I'm not any good.

I want to lay on the wisteria covered bridge and look through the flowers to the sky.

I want to sit in the Japanese Gardens and eat foie gras and sip rosé.

Even with bloody feet.

After the foie gras, maybe a nice quiche.

I've been on a quiche-kick lately.

With a brown-rice crust they're a snap to make, and much healthier than the traditional pastry crust.

Perfect for a Mother's Day Brunch.

And, how could I let asparagus season pass without just one more Asparagus Quiche?  It seemed like such an appropriate entry for Weekend Herb Blogging, this week: it's being hosted by Laurie of Mediterranean Cooking in Alaska.  Stop by her blog on Monday for the complete round-up. If you want to look at the Weekend Herb Blogging archives, visit Kalyn, of Kalyn's Kitchen,  the founder  of this great event.

Asparagus.

What says spring better than asparagus!

Besides being full of vitamins, minerals and low in calories, it is a natural diuretic, and contains a carbohydrate that, while indigestible to us, is a favorite of all the health-promoting bacteria living in our gut. We do want healthy guts, don't we.... Hmmm?

Asparagus and Chevre (Goat Cheese) Quiche 

The Crust: 
2 cups cooked brown rice
1/4 cup shredded cheese (1 oz, 30 gr)
1 egg



The Filling:
4 - 5 thin slices, (3oz, 100gr) Prosciutto
6 - 8oz (250gr) asparagus, trimmed
4 - 5oz (125 - 150gr) chevre (goat cheese) the kind that comes in a log with a white (edible) rind
2 tbs snipped fresh chives
2 tbs snipped fresh basil
2 - 3 tomatoes, depending on size I used 2 very long roma tomatoes
3 eggs
1 cup milk

The crust: Cook brown rice according to package directions. Can be done ahead or the day before. If rice is just cooked, spread it on a plate to cool for 5 minutes before adding to egg. Oil a 9" (22 cm) pie or quiche plate. Lightly whisk 1 egg. Add 1/4 cup of cheese and the cooked rice. Mix well. Pat into the quiche plate, working it up the sides as best you can. Bake in 400F (200C) oven for 10 minutes. Remove and set aside.

The filling: Trim asparagus, snapping off tough ends. Cut into 1" (2.5cm) lengths. Heat water in a saucepan over high heat. When boiling, add asparagus and blanch for 3 minutes. Drain and refresh under cold water. Dry on paper towels.
Snip herbs. Slice tomatoes and goat cheese. Cut Prosciutto into large pieces.
In medium bowl whisk 3 eggs well. Add milk and whisk to combine.

To assemble: Lay Prosciutto evenly over the bottom of the crust. Lay the goat cheese on top. Sprinkle with herbs. Lay the tomatoes on top of the herbs and top with the asparagus. Pour the egg mixture over all and bake for 40 minutes. (Check after 30) Let stand 5 minutes before serving.

Note: I put the quiche/pie plate on a pizza pan before pouring the egg/milk over. Makes it easier to get into the oven and catches any drips and spills - saving oven clean-up.

You can rest assured that you will never see me in a pair of $700.00 Manolo Blahnik stiletto sandals.

Or a pair of $50.00 Target stiletto sandals.

More about Giverny tomorrow....

Couscous Feta Pilaf and the Weekly Menu Plan

Mon mari has never been a big fan of couscous.... No substance; no flavor; he claims.

This may have converted him....

Couscous Feta Pilaf serves 2

1/2 cup couscous
3/4 cup chicken broth
6 cherry tomatoes
6 olives
1 ounce (30gr) feta
1 tbs snipped chives
1 tbs snipped basil
2 tsp olive oil - the good stuff

Heat chicken broth to a boil. Put couscous in a medium bowl. When broth is boiling pour over couscous, cover and let stand for 10 minutes...Do not stir it. Snip herbs. Cut cherry tomatoes in half. Pit olives if needed, then cut in half. Crumble feta. When couscous is ready, uncover, add remaining ingredients, including olive oil, fluff gently with a fork to combine and serve.

Note: The easiest way to pit olives is to lay them on a cutting board or counter, put the blade of a large knife flat on top and whack the flat blade with the heel of your palm. The olive will split, and you can remove the pit.
This is also the easiest way to peel garlic.
Plus it's a great stress reliever.... Do remember to keep the blade flat.

In addition to the above, for the week of May 9, we have Warm Leek Salad with Prosciutto, Baked Salmon Dijon, Steak with Cheesy Oven Fries, Asian Chicken and Cabbage Salad, and more...

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Bon Weekend!

Asparagus Frittata; Some lesson are never learned

Remember, sometime in the fuzzy past, when I complained, confided, confessed to the fact that I always try to cram way too much work into way too little time, leaving me perennially stressed, rushed and late?

Wouldn't one think, that after so publicly admitting to this chronic character flaw, one would take steps to correct it?

Well, one would be wrong!

Once again, here I am, leaving in 36 hours, with 48 hours of work to do, not to mention little things like sleeping and eating and packing and taking the girls to their pensione.

Apparently some lessons just cannot be learned by some people.

Where are we going?

Giverny, to visit Monet's Gardens.

We were meant to visit them last summer, on another trip.....

But, I, er, tried to cram too many other things into that day.... Other stops, things to see, stuff to do...

By the time we got their, they were just closing the gates.

Just as well.  Now we have an excuse to go back.

And we really should be doing something special... It's our 30th wedding anniversary. 

Good Lord!!!!

This garden photo is MY garden terrace and herb garden.  Not Monet's...

In case you are looking for a lovely brunch idea  for Mother's Day.....

Tortilla de Espárragos (Asparagus Frittata)

8oz (250gr) green asparagus
6 eggs
2 cloves garlic
1/2 onion
2 tbs fresh, snipped chives
2 tbs olive oil
1/3 cup (1.5oz, 45gr) shredded cheese,
1/2 cup (3oz, 90gr) cherry tomatoes

Asparagus: Snap off bottom ends of asparagus. Cut into 1" (2.5cm) pieces. Bring a medium saucepan half full of water to a boil. Blanch the asparagus for 3 minutes. Drain and plunge into a bowl of cold water. Drain again and lay out on paper towels to dry.
Frittata: Snip chives. Finely chop onion; mince garlic. Whisk eggs, cheese and chives together. In medium nonstick skillet (8". 20cm) heat 1 tbs oil. Add onions and garlic and sauté until tender, about 7 minutes. When onions are ready, add the blanched asparagus and heat through, stirring. Add the onion/asparagus mixture to the eggs and mix well. Put the skillet back on medium heat with remaining tbs of oil. Add egg mixture. Cook until eggs are cooked through, 6 - 8 minutes. If necessary, cover for 2 - 3 minutes, to set the top.
Turning the Frittata: When eggs are cooked through you need to turn it: slide it carefully onto a plate, put another plate on top and turn it over. Now slide it back into the pan to brown the other side, another 1 - 2 minutes. Slide it carefully onto a plate. Cut in wedges and serve.

Gotta run.... I'm late, I'm late.....

Spinach Salad with Chicken and Quinoa; Saturday Lunch

It's Saturday.

Every Saturday, in the village of Sant Julià de Lòria, Andorra, there is a group of people meeting for lunch at El Principat, more familiarly know as Ramon's

It's not a formal group.  Anyone can show up and be welcomed, anytime.

There is only one rule: the gathering is for English speakers only, though not necessarily as a first language.

We went once a month.

The group can range from 4 to 30 and include British, American, Dutch, Spanish, French, Andorran, Belgian, German, Scandinavian, Irish, and other assorted unknown 'English speakers'. 

People start straggling in around noon for coffee or a drink at the bar.  At 1:30 a nose count is taken and Ramon is informed of the number.  The table is set-up in the dining room and around 2:00 the group slowly meanders in. 

Ramon walks by, depositing 1 bottle of red wine in front of every two people.  A few bottles of white and maybe, just maybe, a bottle of water or two fill in the middle.

Ramon, yellow post-it note in hand, starts taking the order. 

Now, his menu only offers a choice of six starters and six main courses.  It hasn't changed in 10 years and the same people come for lunch most Saturday's. 
Still, some are always unsure what to order.  A discussion in many languages ensues (no, the 'bacalao' is halibut, not cod... You're wrong, it's monkfish.  What's merluza again?)

Ramon is from Paraguay and speaks Spanish and Catalan (Andorra's official language); the group orders in Spanish, Catalan, French or English depending on which names have been learned for the food. 

Periodically Ramon plops another bottle of red on the table. 

A couple of hours of eating, talking, mild arguments and bland jokes follow (much the same as the week before - thus our monthly as opposed to weekly attendance). 

Around 4:00 Ramon starts sweeping the floors and putting up the chairs - a not-so-subtle hint. 

The bill is asked for.

It's presented - one number scrawled on a post-it note. 

A new price is established each January, but for the rest of the year it stays the same, regardless of how many bottles of wine are consumed and how many peach schnapps are served with coffee. 

Still, the calculator comes out and after several minutes of serious discussions, recounting of noses and frantic punching of buttons, the individual tab is announced. 

This week?  Same as last week, and the week before, and the one before that...

Last time we had lunch at Ramon's it was a whopping 8.45 euros per person, including tip.  It's probably up to 9.25 by now, it's been 4 years.

Everyone carefully counts out the exact change and all toddle out the door for a nice siesta before dinner.

As I spent this morning digging moss out of the rocks and herbs in my garden, I realized how very much I miss lunch at Ramon's....

On the other hand, being in the garden means that salad season is here. 
It's too early for fresh lettuce in my area, but the spinach has been beautiful.

Spinach is packed full of vitamins, minerals, and antioxidants.  It is known to promote cardiovascular health, prevent prostate and ovarian cancers, and slow the loss of mental agility.  But the two big benefits, for me, are it's ability to promote strong bones and strong eyes.

Popeye was really onto something....although, I prefer mine fresh.

Toss in some quinoa, and we have a near perfect meal, and my entry for this week's edition of Weekend Herb Blogging, started by Kalyn, of Kalyn's Kitchen and hosted this week by Anh, of Food Lover's Journey.  Stop by her blog on for complete round-up from around the world!

Spinach Salad with Chicken, Quinoa and Avocado

2 chicken breasts, boneless, skinless
2 tbs teriyaki marinade
Fresh spinach  6oz (180gr)
1/3 cup quinoa
2/3 cup chicken stock
1 avocado
1/3 cup walnut halves
1 tbs snipped fresh chives 
1 tbs snipped fresh basil
Vinaigrette

Pour marinade over chicken and set aside.
Combine quinoa and stock in small saucepan. Cover and bring to a boil. Reduce heat and simmer until done, about 15 minutes (or whatever your package says).
Cook chicken on barbecue grill over direct heat for 8 - 10 minutes per side. When done remove and slice. Or cut into strips, toss with teriyaki sauce and stir-fry in nonstick skillet in 1 tbs oil for 4 - 5 minutes.
Slice avocado. then cut it into large cubes. Snip herbs.
Wash and spin-dry spinach if needed.  Tear any large leaves.
To assemble: Prepare spinach and put into large salad bowl along with the herbs. Toss with about half of the vinaigrette - be careful not to use too much to start. Fluff the quinoa and spoon it around the spinach. Toss lightly to distribute. Add chicken, avocado and walnuts. Toss lightly. Taste, add more vinaigrette if needed, and serve, any remaining vinaigrette on the side.

Oriental Vinaigrette

1 tbs soy sauce
1 tbs Balsamic wine vinegar
1/2 tsp Dijon-style mustard
4 tbs olive oil - the good stuff

In a small bowl whisk vinegar, soy sauce and mustard. Slowly whisk in olive oil.

Note: We only used about 2/3 of the vinaigrette - but we like lightly dressed salads.

Note 2:  This is another, slightly reworked, post from the archives - actually one of my first, back in the beginning of time.... You may have missed it ;-)).  One must make hay (or in my case, pull weeds) while the sun shines...