Thyme For Cooking, the Blog

Chicken and Avocado Salad; The Joys of Moving

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I'm making lists.

Lists of stuff we'll need before, during and immediately following our move. 

We'll be homeless for a bit and lists, I have learned, are important.

When we left the US, I did not have a list.

I packed our airline tickets.

Anyone who has ever done a major move knows it's serious business.  When everything you own is going to be in a shipping container for 4 - 8 weeks, it's even more crucial to get it right.

After we decided to move to Ireland, and sold our house in Minnesota, we rented a house in 'town' to get ourselves organized. 

That was an easy, leisurely move.  
A 'shall we sleep in the old house or the new house tonight' kind of move.
A 'I have to run back to the old house because I forgot X' kind of move.

We spent the next year deciding where we were going to live in Ireland, sorting and discarding our stuff, carefully packing what we were taking with us, and saying goodbye to our city of almost 20 years.

We picked our move date, contracted the shipping company and sold our car.

We packed 2 suitcases, each, with the clothes and stuff we would need for our 6 weeks of living in a 'holiday home' in Ireland.  (Fortunately, those were still the good old days, when one could travel with 2 suitcases and a set of golf clubs - it wasn't easy, but one was allowed to do it.)

We rented a room at a 'no-tell motel' to live in while the movers packed the shipping container.
We saved old, throw-away clothes to wear to clean the house and do the last minute bits.
We thought of everything...

The evening before our flight, we had the last bottle of wine from our former 'cellar'; a fresh baguette, some cheese and paté were laid out on the floor for a motel picnic.

The subconscious mind is an amazing thing: before opening the wine I had the sudden, inexplicable urge to check our travel documents.  This was 12 years ago... We still used paper....

Two passports: check.  Car rental voucher for Dublin: check.  Hotel confirmation for Dublin: check.  Papers, phone numbers and driving directions for our rental house in Killorglin: check.  Airline tickets....

Airline tickets?????  Where are the plane tickets??!!??  Do you have them ???!!!???

When your life is reduced to a motel room it doesn't take long to look everywhere.

Oh. My. God!!!  I had packed the plane tickets.

It came back in a blinding flash: Me looking at the tickets, which had been safely tucked away in my filing cabinet for months, in the folder marked 'Travel Documents'.  The rest of the documents were on my desk and my hand was poised over the file when the movers came charging into my office.

"Ready?" they asked.  I panicked, said yes, and in a flash my office was duct-taped within an inch of respectability and gone.

Apparently, rather than adding the tickets to the pile of documents I had dropped them back into the file. 

They were now still tucked away, quite securely, in the filing cabinet, in the middle of a 40 foot shipping container halfway to New York.

Our flight left in the morning.

I had 20 minutes to get to the airline office and explain our predicament.

What I often find frustrating and mystifying when dealing with large corporate or governmental bureaucracies is how poorly truth works.

Were the tickets stolen? 
No.

It would be easier if they had been stolen, then we could get a police report and...
They weren't stolen!

Did you lose them?
No, I know exactly where they are.

It would be easier if they were lost, then we could file a lost ticket report and refund the money in a month...

We leave tomorrow; we have no place to live here; we are homeless; we are moving; we need to be on that flight....

We need new tickets.

You can buy new tickets and turn the lost ones in for a refund if you ever find them....

The tickets were free business class tickets, compliments of our last Frequent Flyer Miles.  They had no monetary value to anyone but us.

You can buy coach tickets and sort it out later...
If I bought coach tickets we would have to pay to take the second suitcases and golf clubs.
And our tickets were FREE!  In the front of the bus!!!!

The only thing that saved us was the fact that it was so late in the evening.  They all wanted to go home; I wasn't leaving.

After a conference amongst themselves and a few phone calls to The Powers That Be, they declared the tickets lost and as a one time favor, I was allowed to replace them for a small 'reissue charge' of $150.00.

Once again, we were ready to start our new life... with almost 12 hours to spare!

That last summer we rode our bikes all around Minneapolis; every trail we could find.  We would pack a picnic and explore the city, doing all the things we didn't have time to do when we were gainfully employed.  (We weren't unemployed,  but had part-time, minimum wage jobs that didn't require 80-hour work weeks.  We were, as 'they' say, burnt out!)

This Chicken and Avocado Salad was one of our favorites, most often eaten as a sandwich, stuffed into pita bread, but also good on a bed of lettuce as a proper salad.  Either way, great picnic food! 
We would toss two extra chicken breasts on the grill the night before for a quick assembly in the morning.



Picnic Chicken and Avocado Salad

2 cold grilled, Teriyaki-marinated, chicken breasts
1 can water chestnuts, 5 oz (150gr)
2 stalks (ribs) celery, sliced
1 avocado
2 tbs fresh snipped chives
1/3 cup plain yogurt
1/3 cup mayonnaise
1 tsp sesame seed oil
1 tsp soy sauce
1 tbs Teriyaki marinade
Pita bread, Wraps or Lettuce

Cut chicken into small cubes and put into a medium bowl. Slice water chestnuts, celery, and add to chicken. Cut avocado into cubes the same size as the chicken, add to chicken. Snip chives and add. Mix remaining ingredients in a small bowl. Add just enough to chicken to make a lightly dressed salad. Serve on a bed of lettuce with the remaining dressing (if any) on the side. Or can be stuffed into Pita halves for sandwiches.

The sad thing, I couldn't think of a single way to shift the blame for the lost tickets to mon mari.

Sigh....

BTW - Has anyone in the world successfully redeemed Frequent Flyer Miles in the last 2 years?  I know I haven't.

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

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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....

Asparagus Frittata; Some lesson are never learned

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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.....

Smoked Salmon Pasta; the Joys of Travel, Part Deux!

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There was a time when I decided what to put in my suitcase, put it in my suitcase and left for the airport.

While I was traveling, I shopped at will, and added that to my suitcase. No problems.  Everyone was happy.

Wasn't life simple then?

Before I left France I carefully selected the minimum I felt I could get by with in frozen Minnesota.  My suitcase weighed 34 lbs (15.5kg). 

As they say constantly in 'America':  "Good Job!"

I carefully selected my purchases while I was here, checking the weight of each item:
     Horseradish Powder from Penzey's, 4 oz
     Jolly Ranchers, large bag, 14 oz
     One pair warm wool slacks (it was COLD), 7.5 oz
     Bag of mon mari's favorite socks, 8 oz
And so on.

Each night, I would put that day's shopping in a bag and weigh it.  I kept an ongoing tally.

I packed to leave this morning; I weighed my suitcase.

I expected it to weigh 47.5 lbs.

It weighed 51.4 lbs.  The maximum allowance is 50 lbs.

I calmly and quietly said: "WHAT THE F***?"

I'm staying in an apartment in my s-i-l's basement.... Could it be humidity?

What did I miss?  I was so careful!

I still had to pack the clothes on my back.

I had a problem.

Fortunately, I can now have a carry-on plus a handbag that could weigh another 25 lbs (12kg) total.

So I started rearranging, pulling out stuff that would fit in the smaller bag, weighing, then repeating.

I got it down to 48.5 lbs.  Room to add the clothes I'm wearing.

I put the lock on, wrapped the strap around it, gave it one last lift to the scale....49.5 lbs.

Someone is just messing with me.

Here's the plan:  I packed my big, bulky sweater on top (used frequently in the 'below 0 F' weather).  If, when they do the final weigh-in at the airport, I am officially over the limit, I'll pull out the sweater and put it on.  (It weighs 1.9 lbs.) Then I'll waddle through security, buy a magazine, demand a sack, take the sweater off and stuff it in. 

We'll call it 'duty-free'.

I also have big pockets in my coat.... I'll be fine....

They don't weigh the humans; only the luggage.

I will be glad to get home and into my kitchen again.  I haven't cooked a thing since I left 2 weeks ago.  I have no complaints about the food I've eaten here; we've been to some wonderful new restaurants.

Still, it's not the same.

Before I left I made one of my favorite, slightly decadent, pasta dishes.

It was a treat for us and something special for Presto Pasta Nights.

Ruth, of Once Upon A Feast, has been rounding up delectable pasta dishes for an entire year, now.  52 weeks.

That's another reason I want to get back to my kitchen....

Smoked Salmon Pasta

8oz basil fettuccine
3 shallots
1 tbs olive oil
4 tbs white wine
3 tbs fresh lemon juice, about 1 small lemon
3/4 cup crème fraiche or cream
2 tbs fresh dill
200gr smoked salmon, (the moist kind: Irish or Scottish)

Thinly slice shallots and sauté in oil.  Add wine and simmer until reduced by half.  Stir in crème fraiche and heat through.  Slice salmon into strips.  Add 3/4 of the salmon, dill and lemon juice to the crème fraiche. Heat through but do not let boil.  Add pasta and toss well to combine. Put it into a serving bowl, garnish with reserved salmon and serve.

BTW: my actual, empty suitcase weighs 17 lbs.  Next trip I'm packing in a plastic garbage bag...

(I checked into lighter weight luggage and, apparently, finally, this year there are a lot of manufacturers making durable, heavy-duty suitcases, weighing 10 lbs or less, which will be available by summer.  I am also contemplating a duffel-style bag.  I am NOT contemplating shopping less.  I mean: Get Real)

Pumpkin Timbale; In-Flight Entertainment

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I love travel: getting up at 4am; sitting on the tarmac for hours; seeing how multiple airports handle security screening; walking around in my stocking feet in public places; sitting next to a Righteous Complainer for 13 hours....  Travel has such a way of broadening one's experience!

It started out well enough, other than the getting up at 4am part. 

Mon mari dropped me off at the airport in Nante 45 minutes before my flight left - ample time to get checked in, through security, and have a coffee and pan au chocolate.

Lovely flight to Paris; the transfer from CDG to Orly was smooth.  Oh I had been warned in Nantes that the air traffic controllers (a.t.c.) at Orly were striking and causing a few difficulties, but I figured the worst case would be I would have to spend the day in Paris.  Pas mal!

I checked in for my flight at Orly and it was on schedule.  I handed over my luggage and got to the waiting lounge just in time to hear that the a.t.c. had rescinded our departure slot and there would now be a 3 hour delay. 

I would miss my connection in Newark.

I got another coffee and stood in line for the computers, to alert everyone about my change in plans.

Made a few phone calls, sent a few emails, went to the bathroom...  When I came out the lounge was empty.  The a.t.c. had reinstated our departure slot.

I would make my connection in Newark.

Got all settled in on the plane, doors close, flight attendants (f.a.) took their seats.... The pilot announced that the a.t.c. had rescinded our departure slot.  There would be a delay of somewhere between 20 minutes and 3 1/2 hours, give or take...

I would miss my connection in Newark.

But, I was on the plane, the seat was comfortable and my seat-mate appeared quiet. I got out my stack of 'Discover' magazines and settled in for a pleasant read.

That's when I realized that my seat-mate was a Righteous Complainer (R.C.).

I will give you the brief version:

1st:  He complained to the lead f.a. that he was hungry.  The f.a. offered snacks (pretzels).  The R.C. proceeded to explain to the f.a. that a lunch should be available for all of us (passengers) as the crew obviously knew this delay was going to happen.  The f.a. explained that is was a hot lunch and they couldn't prepare it until the plane was in the air.  They continued to explain their respective positions (the R.C.'s based on opinion; the f.a.'s based on fact) for about 20 minutes.

2nd:  The crew got together a little snack: beverages, crackers, pretzels and passed it out.  R.C. refused to have any.  More discussion ensued.

3rd.  3 1/2 hours later we take off.  the R.C. asks the f.a. what he is having for lunch.  The f.a. said, as it was a 'special request' lunch, he would have to check.  R.C. says he doesn't want a special lunch, he just doesn't eat red meat.  The f.a. said that IS a special lunch.  More discussion ensued. 

4th: Lunch is served.  R.C. doesn't eat his salad and refuses the bread.  (Obviously he is so hungry by now that he has deminished mental capacity).  He did note that his salad was the same as mine - not 'special'.  He is finally served his fish and picks at it for 15 minutes.  (While I was enjoying some lovely lamb chops, potatoes Savoyarde and some perfectly done minty carrots)

That covers the first 5 of a total of 12 1/2  hours on that plane.  I won't dwell on it longer.

I did miss my connection in Newark.

As if to compensate me for my forebearance (I allowed R.C. to live) the airline booked me into a lovely room at a rather fancy Marriot (room rate 350.00), at their expense (even though the delay was not their fault). 

24 hours after leaving home I was half way to my destination.

I love travel! 

One of the things I both love and hate about travel is cooking.  I don't cook while visiting family which is a lovely break... But I miss it.

I froze a lot of pumpkin last fall (as well as zucchini). 

Pumpkin, like other winter squashes are low in calories and full of vitamins, like C and E.  They have high levels of antioxidants and carotenesand work to help lower cancer risk, heart disease, cataracts and strokes.  Plus they're naturally low in calories.

One of my favorite ways to add vegetables to our diet is to have them as a first course.  And I love to make timbales: easy to put together; elegant to serve. 

This Weekend Herb Blogging, founded by the lovely Kalyn, of Kalyn's Kitchen, is being hosted by Erin of The Skinny Gourmet.    Check out her gorgeous blog on Monday for all the wonderful recipes from around the world.

Pumpkin Timbales with Shallot/Prosciutto Garnish

1 cup pumpkin
2 tbs crème fraiche
1 egg
nutmeg
Caramelized Shallots and Prosciutto

Butter 2 ramekins and line with buttered parchment or waxed paper. Make 2 more circles and butter one side for the top. Put the egg in a medium bowl and whisk lightly. Add crème fraiche and whisk. Add the pumpkin, nutmeg and stir well to combine. Put the paper circle, buttered side down, loosely on top. Put ramekins into a baking pan (I use a bread pan) with deep sides. Pour hot water into the pan coming half way up the sides of the ramekins. Bake in 400F (200C) oven for 30 minutes, until set - top will be firm. Remove from oven and carefully remove ramekins from hot water. Remove paper. Run a knife around edges of timbales and invert onto small plates. Sprinkle with a bit of Paprika. Garnish with Caramelized Shallots and Prosciutto.

Caramelized Shallots and Prosciutto

3 medium shallots, sliced
2 tsp olive oil
2 slices Prosciutto or Iberian Ham, sliced

Heat 2 tsp olive oil in nonstick skillet over medium-low heat and add shallots. Sauté for 20 minutes, until starting to brown.  Add ham and continue to sauté until nicely browned.

Oh, I made it to Minneapolis this morning...in case anyone is wondering....

Turkey with Sherry, Valentine's Day and Romantic Spain

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Mon mari often complains that I never forget anything and, more specifically, that I never forget a date.

I could suggest that, if he wouldn't choose such inappropriate dates for his actions, perhaps I would be more likely to forget.

And what date and action am I referring to?

Valentine's Day.

To be honest, I was going to ignore this holiday.  It's not a big one in our house.

Frankly, we don't quite know how to celebrate it.

It's the anniversary of mon mari kicking me out of the house.

To be fair, we had only been living together for just under a year.

To be unfair it was Valentine's Day, and I had just fixed a lovely dinner for two.

To be really bitchy, he then took me out for a night cap before delivering the blow - the better able to insure the minimum scene... being out in public amidst all of our friends, and all that.

The timing was good - he was going away on business at the end of the month, for a week, giving me time alone to move out.

The timing was bad - I was going away on business for two  weeks, immediately, leaving me no time to find a place to live. 

All said, it did work out. 

I moved out by the end of the month; let everyone know I was single; started dating immediately (admittedly, some were, um, contrived).

He soon regretted his imprudent decision and we were married in May, same year.

We didn't do 'living together' well, at all; but we do just fine at this marriage thing....

Still, we don't normally celebrate Valentine's Day.

When my sweet friend, Chris, of Mele Cotte decided to do a tribute to Valentine's Day with the Foods of Love, I had to participate: it was food, after all.

First, let me set a more proper mood:

When most people think of travel and romance they think of France: Paris, the Cote d'Azur, or Italy: Rome, the hills of Tuscany.

They should be thinking of Spain.  Here are a few of my favorite romantic spots in Spain:

Sitting in the Plaza Mayor in Segovia just as the sun sets, watching the last rays bounce off the near-perfect, 2000 year old Roman Aqueduct that towers over the city.

Sitting on a terrace at a restaurant in Tibidabo at midnight, having a leisurely dinner and gazing down on the lights of Barcelona and off to the Mediterranean.

Sitting in a secluded courtyard in the old quarter of Cordoba during the Patio Festival  when every nook,  cranny, balcony and pond is filled with flowers; with rose petals gently raining down.

Sitting in the Alhambra, at dusk, watching the sun set over the Moorish carvings and formal gardens, looking out to the mountains and olive groves.

Sitting in an out-of-the-way bar in Jerez, and finding that you have stumbled into a local Flamenco celebration.

And while one is doing all of that sitting one really should be sipping: Xérès - Jerez - Sherry.

Sherry is a rich, complex fortified wine with a history dating back to 1,100 BC. 

Sipping a chilled glass of Fino, watching the evening Paseo, relishing the nuances unique to Spain....  Now, that's a romantic celebration....

Turkey with Sherry and Iberian Ham
   for two

12 oz (350 gr) turkey cutlets
4 slices Iberian ham (3oz, 90gr)
4oz (125gr) mushrooms
1 cup (8oz, 250ml) chicken stock
1/2 cup (4oz, 125ml) Amontillado (sherry)
1 tsp dried rosemary
1 tsp brown sugar
1 tbs cornstarch (maizena) dissolved in 1 tbs water
1 tbs olive oil
1 cup small pasta (farfalle)

Cook pasta according to package directions.
Cut turkey into bite-size pieces.  Clean and slice mushrooms. Slice ham into bite-size pieces.  Heat oil in nonstick skillet.  Add mushrooms, ham and sauté 5 minutes.  Add turkey and sauté 5 minutes longer.  Add stock, sherry, rosemary and sugar, cover and simmer 10 minutes.  Uncover, stir in cornstarch to thicken.  Serve over pasta.

Light the candles, pour a glass of sherry and toast your love!

Like cooking with wine, you don't have to use an expensive, Reserve sherry, but do use something that is perfectly drinkable.  Do not, ever, ever, use 'cooking sherry'.  The only good use for that is...there IS no good use for that....

Have a wonderful Valentine's Day.

Chris says she'll have all of the foods of love on Mele Cotte  on Feb.12....stop by!

You can see how I remember the date of our break-up, right?

Pasta with Sausage and Creamy Mustard Sauce; Fromage Frais

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When we were gainfully employed, back in the beginning of time, we did a bit of business in London.  We always flew into Gatwick and had a favorite spot we liked to stay in not too far from the airport.

It was a lovely, country house hotel, with grounds that we could walk to get rid of jet lag when we arrived, and a wonderful restaurant that we could enjoy for our final dinner when we were on our way home. They smoked their own salmon and had their own fresh spring water in pitchers on the tables.  There was a bottle of sherry in the room. 

It was wonderful.

We stayed there at least a dozen times.

We could never find it.

Admittedly it was out in the middle of nowhere, and the sign pointing to it was small and hand-painted, but, one would think that after, say, the first 6 or 7 times we drove there, we would know how to get there.

One would be wrong.

We never found it with less than an hour of searching, often 2 or 3.  And I'm counting from when we were within a couple of miles.

The problem was that we were so very lost, so very often, that absolutely everything looked familiar.

We'd come to the intersection with the 'Rose and Crown' on the corner.  We would know that the hotel was only 5 minutes away... But, did we turn left if the 'Rose and Crown' was on our right?  Or did we turn right when it was on our left?  Or did we do that last time and then realize we needed to go straight?

Of course these discussions were always held in calm, quiet, considerate tones of voices.....

Why didn't we finally write down minute instructions once we got to the hotel?

Oh, come on....we couldn't possibly not remember next time, could we????? 
I mean, really!!!!!

This all came back to me this morning. 

I was Googling the difference between Fromage Frais and Fromage Blanc.

I know they are two different things.  I buy both, but not often enough to remember which is which.  I recognize the packages when I'm in the store so I don't (often) by the wrong one.  I just can't remember unless I'm standing in front of them.

I'm adding a page to my site on definitions and substitutions. I want to include the dairy products that I use: Yogurt, Greek Yogurt, Crème Fraiche, Fromage Frais and Fromage Blanc.  I don't have them all in the fridge at the moment, and I want to get the definitions right.

I spent 2 hours trying to find what I know is correct. 

First off, most sites said they are the same thing.  They're not. 

Fromage Frais (I think) comes in little containers, with a tiny basket inside to drain the liquid and is similar to cream cheese, but significantly lower in fat and calories.  It is considered to be a fresh cheese - just like the name says.

Fromage Blanc comes in containers much like plain yogurt,  It's taste is slightly less tart and texture a bit creamier than plain yogurt.  Fromage Blanc can be whipped, like cream (but not as much).  It is considered to be more of a cream.

Some sites said that Fromage Frais was a generic term (I suppose it could be) that didn't actually describe a product (not true - I've bought it).

Most sites went on to describe Fromage Blanc in exactly the terms I would use to describe Fromage Frais.

By now I am ready to put my fist into my screen, grab Google and ring it's f*ing neck.

I took the girls for a walk.

When I resumed my search, somewhat calmer, I found that most of the sites describing Fromage Blanc as 'cheese' rather than 'yogurt' were American - actually American makers of Fromage Blanc.  British sites described it as I find it here in France.  Only one American site did.

The only solution to insure that I'm accurate is to buy samples when I'm in the U.S. and do my own taste tests.  As I said, I already use both here....

But, now that I think about, I'd better buy them both again here, too...

I'm so confused...

I did discover that Greek yogurt is becoming more available in the U.S.

Here it is often made with ewe's milk and has a lovely tart flavor and is much creamier than plain yogurt. 

A friend in Andorra introduced me to it... She actually handed it to me and said something like: 'You Yanks are always pissing and moaning because you can't get sour cream; here, this is better!'

She was right.

And, while it is a bit higher in fat than regular yogurt it is quite a bit lower than sour cream... At least, mine is ;-)

Just remember to add it at the end of cooking time as it may curdle if boiled (hmm, much like sour cream), as will plain yogurt.

I've just realized that my submission for this week's Presto Pasta Nights, once again contains Greek Yogurt!  Oh well, dairy is good for us; all that lovely calcium....

Be sure to visit our esteemed creator, Ruth of Once Upon A Feast, on Friday for a recap of all the wonderful pasta dishes.

I love sausages and peppers together. Add some red beans and pasta and we have a one dish dinner in just 30 minutes. The mustards makes it slightly hot and the yogurt cools it back down.  Symmetry!

Pasta with Sausage and Red Beans in Mustard Sauce

10oz (300gr) lean Italian sausage
1 tbs olive oil
1 onion
1/2 red pepper
1/2 green pepper  (I had both)
2 cloves garlic
1 15oz can red beans, kidney beans (450gr)
1 tsp dried oregano
1 tsp dried basil
1/2 cup Greek or plain yogurt, 4 oz (125ml)
1/2 cup white wine
1/2 cup chicken stock
1 1/2 tbs Dijon-style mustard
1 1/2 tbs whole grain mustard
1 - 2 tbs cornstarch (maizena) dissolved in 2 tbs chicken stock
1 - 1 1/4 cups pasta, such as fusilli, penne, rigatoni

Cook pasta according to package directions. Chop onion and pepper. Mince garlic. Slice raw sausages into bite-size lengths. Open, drain and rinse beans. Heat oil over medium heat in nonstick skillet. Add onions and peppers and sauté 3 minutes. Add garlic and sauté 3 minutes longer. Add sausages and sauté until almost cooked through, 5 - 8 minutes, depending on size. Add herbs, mustards, wine and stock. Reduce heat to low, cover and simmer 5 - 10 minutes. Stir cornstarch mixture into sauce to thicken. You may not need all of it but sauce should be quite thick. Stir in yogurt, add drained pasta. Toss to combine and serve.

Now I'm going to go make nice with Google.... maybe if I say 'pretty please' I'll get the results I want...
'F*ing idiot' didn't seem to work.

Come to think if it , it doesn't work well with mon mari either...  hmmmmm......

Swedish Meatballs and Holiday Dinner...without Lutefisk!

Go directly to recipe

Mon mari tends to take the fun out of being a traveling food blogger.

He's quite patient at home, waiting while I take a few hundred photos of a crumb of bread: arranging and rearranging; posing and reposing; adjusting the lights and the props.

And he did ask me, very nicely, to please not embarrass him by doing the same at restaurants.

Considering that the lighting in restaurants is not, usually, conducive to good pictures, and that the head waiter is, usually, surveying all with a sharp eye, I suggested a compromise.

After much negotiation we agreed that on one evening only, I could take one photo only of each course; provided that the camera never moved more than 3 inches above the table or away from my body.

Here they are:

We had a glass of champagne and some crispy, cheese biscuits while studying the menu.  As usual, we each had the menu of the day.

The evening before our amuse bouche was all in shades of green.  This one is variations on orange. Left to right is a crab mousse with flecks of carrot, winter squash soup, and parsnip pudding with pumpkin sauce.

Each one was no more than 2 bites - well, with that tiny, little spoon (that matches the tiny little soup bowl), the soup was 4.  It's hard to tell but the spoon is about the size of my thumbnail.

I believe I mentioned the warm foie gras and spinach salad?  That I had twice?

This was the second time I had and you can see I couldn't be bothered to take the photo before tucking in.

It was good.

It's very simple to pan-sear foie gras at home.  If you are interested in trying I give detailed instructions on my Foie Gras recipe along  with my best guess for the spinach salad.  I'm going to make if for Christmas....I might even share.

Next came this juicy venison tenderloin.  It was accompanied by a creamy parsnip puree, woodsy sautéed forest mushrooms, slightly 'al dente' shredded broccoli, sweet sautéed apple wedges and 'frites': potatoes fried in goose fat.

Yeah, I ate it all.

But this was our third night out and, in the interest of being able to toddle up to our room unaided, I'm ashamed to admit that I skipped the cheese.

I'm even more embarrassed to admit that I 'just said no' to dessert. 

We did have coffee, though.  Our waiter, obviously thinking that we had made a very poor effort, brought us the 'pre-dessert' anyway: a small creme brulee. 

And, of course, with the coffee came 2 small plates of sweet biscuits and one of chocolate truffles.  I mean, we wouldn't want to go to bed hungry, now, would we?

But is was so, so very, good!

Back to reality. But a reality still filled with wonderful food.

Pasta.

During this hectic holiday season it's always nice to have an easy, warm, comforting pasta dish.

Or anytime.  The savvy Ruth of Once Upon A Feast knew that when she started Presto Pasta Nights, over 10 months ago.

Apparently the blogosphere agrees because it is still going strong.  Visit her blog on Friday for the recap of pasta from around the world and some new ideas for eating this season.

When I was growing up, in God's country, the back of beyond, miles from nowhere, out in the tullies, in the sticks (you get the picture) there were community dinners.  We called them 'feeds' (before RSS). 

In spring there was the Rod & Gun Club Smelt Feed.  Still is, come to think of it.  It was unique because "the Men" did the cooking.

In early winter, between Thanksgiving and Christmas, there was the Lutheran church Lutefisk Feed. (Did I mention that I was the only Catholic in Luther League?)

We always went to both.

My father was Norwegian. (My mother was German - and I have no idea...)
I still have a cousin living on the family farm in Norway.

He loved lefse, we all did. 

He was, also, the type of person that ate anything put in front of him; then thanked the cook and said it was delicious.

Even he drew the line at Lutefisk.

To get actual real people to come to the Lutefisk Feeds the good ladies of the church also made huge vats of Swedish Meatballs!  Now we're talking! 

They served them with...lefse, dumplings or egg noodles.  I serve them with any small pasta.

I can't get lefse, but I can make Swedish Meatballs.  Happy Christmas!

Swedish Meatballs with Pasta

8 oz ground beef (250gr mince)
1 small onion
1/3 cup breadcrumbs
1 egg
2 tsp dried dill weed
1 1/2 cups (12oz, 375ml) chicken stock
1/2 cup (4oz, 125ml) Greek or plain yogurt
1 1/2 tbs cornstarch (corn flour, maizena) dissolved in 2 tbs chicken stock
1 1/2 cups small pasta
1 tbs butter

Put water on high heat for pasta. Mince onion.  In medium bowl combine onion, half of the dill, the egg, breadcrumbs and beef.  Mix well and form into small meatballs, about 1" (2.5cm) in diameter.  In a medium skillet with lid heat the chicken stock.  When simmering add the meatballs, being careful that they don't touch.  Cover and continue to simmer until done, stirring and turning the meatballs once or twice, about 15 minutes.  Cook noodles.  Dissolve cornstarch in chicken stock.  When meatballs are done add the dill to the stock and move the meatballs to the sides of the pan.  Turn up the heat a bit and add the cornstarch mixture, stirring until thickened and clear.  Drain noodles and toss with butter. Remove meatballs from heat and stir in the yogurt, mixing well.  Serve, meatballs on top of or next to the pasta.  Sprinkle with a bit more dill...

Still over a week left to bear your foodie soul.  Search your closet/pantry for skeletons.  Remember, confession is good.  It can, but doesn't have to, be an actual recipe.  It could just be the description of the, um, food or a story of the, um, event;  holiday related or not....
Really, any dirty little secret you feel like sharing!  You have until Christmas to post - the round-up will be just before Dec. 31.  The usual rules: post, link to me, send me an e-mail with permalink.  Click for details!

Come on, tell!  Share the pain...you'll feel better!  And so will we!

Come on, tell!  Share the pain...you'll feel better!  And so will we!

Strasbourg, photos, musings and secrets...

The good, the bad, and the weird or our 'petite vacance'.....and some photos.  Comments may or may not have any actual relationship to the photos near them.

Château de Fontainebleau (we did not stay here.... we didn't even got to tour it, it's closed on Tuesday)

The most inconvenient thing about staying in country house hotels is one rarely has a 'stand-up' shower.  I'm American.  I like showers.  I hate kneeling in a bathtub to wash my hair. 

One of our hotel rooms.
I'm, also, rather fond of actual doors on the loo.... Even after years of marriage there are just some things one likes to have privacy for.

Strasbourg market
The most fun thing at the market were candles made from salt crystals.  They looked like big pink quartz crystals and were partially hollowed out for tea lights (or as they call them here, night lights)

The most awesome thing was the cathedral.  Too bad inside photos of big dark buildings are so challenging!

The strangest thing to my (American) eyes were the Christmas trees.  This is how they look,  It's not dead or denuded.  It's a fresh tree and they are all the same.  Every year.  Every country I've seen Christmas trees in.  Easy to decorate!

Strasbourg

The strangest food we ate was a starter (first course): the egg whites had been cooked in small timbales so they were perfect little circles about 1 1/2" (4cm) high.  Nestled on top were the yolks which had been breaded and deep-fried.  They were perfect little balls with still runny centers.  How'd they do that?
It was good - a bit of salad, some cured beef, a slice of seared foie gras and a piece of toasted brioche accompanied the eggs.

Strasbourg

The best deal we had was, after perusing the menu in the dining room of our hotel, and noting that the typical entrée (first course) was around 18 euro, the viande (meat) course around 24, the fromage (cheese) 10 and dessert (you can figure that one out) was 12 we were told that we could have all 4 courses for 44 euro total.   That included an amuse bouche and a pre-dessert.
Sometimes we just scratch our heads and say okay!   

Strasbourg

I really hate French pillows.  For those who aren't familiar they are long and round, like a bolster, and one per bed.  I don't want to share my pillow.
Fortunately, they're are usually 'normal' pillows available.

More of the markets

In my humble opinion the consumption of pan-seared foie gras on a bed of spinach constitutes a healthy first course!  So I did it twice.  I would have done it 3 times but we had to leave....

One of the hotels we stayed in a village outside of Strasbourg.

The worst thing about the trip was that mon mari was suffering from a cold.  He was a good lad and suffered in silence.  I was duly appreciative.

Chambord (No, we didn't stay here either.  We did get to tour it though.  It's one of the Castles on the Loire.)

The very worst thing was that he gave it to me when we got home!
The very best thing was that all of the walking (castle tours, markets, shopping) apparently offset all of the food!

Still 10 days to go to purge your closet/pantry of skeletons.  Remember, confession is good for the soul.  It can, but doesn't have to, be an actual recipe.  It could just be the description of the, um, food or a story of the, um, event;  holiday related or not....
Really, any dirty little secret you feel like sharing!  You have until Christmas to post - the round-up will be just before Dec. 31.  The usual rules: post, link to me, send me an e-mail with permalink.  Click for details!

Come on, tell!  Share the pain...you'll feel better!  And so will we!

Okay, I have one more for you: I like gravy. 
The kind made with meat drippings, fat and flour.  Sauces are nice; gravy is better.
I like it on almost everything.  When I was a child, I poured it over everything on my plate. 
My favorite snack when I worked in a restaurant in college was a big bowl with a small scoop of mashed potatoes, then filled to the brim with gravy. 
I like bread (white) and gravy.   I like it for breakfast.
The real reason I make a turkey at Christmas is not for the leftover sandwiches; or the carcass for the soup; it's for the gravy.  Sage dressing?  Only a vehicle for eating gravy....
I think you get the idea.

What yours?

 

Come on, tell!  Share the pain...you'll feel better!  And so will we!

Okay, I have one more for you: I like gravy. 
The kind made with meat drippings, fat and flour.  Sauces are nice; gravy is better.
I like it on almost everything.  When I was a child, I poured it over everything on my plate. 
My favorite snack when I worked in a restaurant in college was a big bowl with a small scoop of mashed potatoes, then filled to the brim with gravy. 
I like bread (white) and gravy.   I like it for breakfast.
The real reason I make a turkey at Christmas is not for the leftover sandwiches; or the carcass for the soup; it's for the gravy.  Sage dressing?  Only a vehicle for eating gravy....
I think you get the idea.

What yours?