The Sabbatical Chef

La mousse au chocolat

2012-01-23T17:25:00.000-08:00

I have learned how to make perfect mousse au chocolat. Mme P is well-known for her mousse and she let me in on her secrets last week. We were invited to dinner at the Allemand house in Villeneuve-les-Avignon (VLA to those in the know, I discovered). We couldn't go empty handed so that gave us a reason to make a bowl of chocolate heaven.
In Mme P's kitchen, she has a wonderful cabinet that belonged to her husband's grandparents. She refinished it and the handy husband put slate in where glass had been before. Perfect for shopping lists, reminders, and for writing up recipes.

The teacher/chef at work.

6 eggs
70 g (1/3 cup) granulated sugar
200 g dark chocolate (use the best you can find/afford-- the Nestle's she uses is dark 52% chocolate; European chocolate is just plain better than our stuff unless you go high end; they have higher standards for theirs)
pinch of salt

Eggs from hens raised outside-- they are stamped.

The best chocolate, according to Mme P--

I most certainly brought some home with me!

Melt the chocolate in a double boiler. Do not let it get too hot. Stir it with a metal spoon, not a wooden one. Take it off the heat as soon as it is almost melted and continue stirring until completely melted.

Separate the egg whites and yellows.
Beat the whites, with a pinch of salt, until stiff peaks form.
(I love her robot.)

Mix the yellows and the sugar.
Then add the melted chocolate.

Then delicately add the whites, about 1/4 at a time. Fold them in very gently.

Lick the spoon or the whip, just to be sure it is as good as you know it is.
Or let your assistante américaine do this for you.
Such sacrifices.

Yes, I licked both. I admit it. Can't deny it anyway. There is evidence. Photos were taken.

Refrigerate it for at least 2 hours before serving. We left it in the large bowl and put it in smaller verrines or glass dishes before heading to chez Allemand.

Bon appétit, la mousse au chocolat et Mme P! À bientôt!

Chez Fauchon

2012-01-22T16:58:00.000-08:00

ACIS treated us to dinner at Fauchon this year. Oui, Fauchon of the famous chocolates near the Madeleine church. The place where I have practiced lèche-vitrines or window-licking, as the French call window-shopping, in the past. Did you know they also have a café? I didn't. Our last night in Paris, after hours, we were whisked upstairs, barely having time to drool over the goodies surrounding us.
We were treated to champagne and appetizers.

Fauchon's bubbly comes from Champagne so it really is champagne.

And of course I love the pink.
Among the little hors-d'oeuvre, we were served pumpkin soup, with the smallest spoons I've ever eaten with--

It was très bonne, la soupe.
We sat down to eat, me next to my Paris roommate, Lynne,

with Angélique (in the red sweater above), and Thierry, who will be my group's tour manager during our March trip.

I think that we are going to get along famously.
Menus were waiting for us at our places.

And dinner began with Poêlée de girolles et cèpes, oeuf cassé, crème à la truffe
Sautéed mixed mushrooms with truffle cream

The main course-- Suprême de pintade doré minute, pommes de terre "Grenaille de Noirmoutier", légumes verts, jus salmis
Breast of guinea hen, baby potatoes, and green vegetables

Salad and cheese course--
Salade mélangée et fromages affinés: Tête de Moine, Saint Marcellin, Sainte Maure
Mixed leaf salad served with a selection of cheese

I ate a second helping of the chèvre... I traded with Thierry.

And dessert...
Moelleux tiède au grand cru de chocolat Guanaja, coeur fondant framboise, glace vanille turbinée minute
Warm chocolate fondant dessert, with melting raspberry centre and vanilla ice cream

It was as good as it looks. I resisted licking the plate, but I didn't waste a bite.

Wines were Sauvignon Domaine Laroche de la Chevalière 2010 and Bordeaux La Chapelle 2010 par Antoine Moueix. Our water was either calme or agitée.
Before leaving, a trip to bathroom was in order, just to check it out (this is a weird hobby of mine in fancy places).
Femmes--

Hommes--

What is not to love about a pink toilettes?

On the way out, I snapped a few photos of the goodies.

And then a few window shots--

No purchases were made. They closed up shop as soon as we left.

(I bought my little tin of chocolate at the airport on the way home.)
Our ride back to the hotel took us past the lovely ferris wheel, la roue, that is put up at Place de la Concorde for Christmas and New Year's.

It was a lovely, delicious evening.

Bon appétit et merci, ACIS et Fauchon!

I am in France!

2012-01-17T09:13:00.000-08:00

If only I had practiced with this lovely little iPad before I left... I couldn't get connected in Paris. I was not about to pay for Internet at the hotel. Seriously? Hotels charge these days and times? So, I thought to myself, WWHD? Can't guess what that means?. What would Hemingway do? I decided to stop worrying about the Internet and gadgets and I scribbled in my cute little All About Moi notebook whenever I had a minute and just wander around a lot. I was staying near Montparnasse, his old neighborhood, after all. Lots of photos and details will follow. C'est promis! Now I am safely installed chez Faany, in her beautiful farmhouse in Pujaut. I spent the day with her at school, with a two hour lunch break in the middle of it, meeting her students and letting them practice,their English on me. I also met the 25 students and two other teachers who are coming to see us in a couple of months. Now it is time to get dressed for dinner out, preceded by a look at The lovely evenings lights of Avignon. Wow, the things I must do for my job! C'est vraiment terrible, n'est-ce pas?

Tomorrow! Demain!

2012-01-11T14:49:00.000-08:00

As I scramble furiously to get ready to leave, I still had to make time to gaze at La Tour Eiffel. As I taught my last day of classes for a week, I still found time to scribble notes to myself in my adorable journal the BFF gave me for Christmas. I cannot believe she found this little book. We have a joke dating back to when she and Mo came to France to visit me in 2007. Mo wanted to take a photo of La Tour Eiffel. She placed the BFF and me in the photo and we, being the girls that we are, started trying to make sure our hair looked just right. Mo commented that we didn't need to worry about what we looked like, the photo wasn't about us, it was about La Tour F-L. So, after that, we learned to asked if the photo would be about us or not. I mean, why bother about what you look like if no one cares? Therefore, the BFF gave this little journal to both of us. Because it is, after all, all about moi. That is, all my little notes. The notes as of right this moment include a packing list, ideas for gifts to bring home, questions to ask, directions to my Paris hotel from the airport, addresses and metro stops for a couple of places I plan to visit, etc. I've been given orders to write down everything I do while away. And of course I will do just that so that I can remember it all! It will require periodically stopping and sitting in a café because who can write and walk at the same time? While gazing at the Frenchies, the buildings, the monuments, the sidewalk (to make sure the shoes stay clean!), the shop windows, and all that? Pas moi! I am up for the task, though.
Now, home to pack the suitcase, an agonizing task for moi... I am really bad at packing.

Bon appétit, la Belle France. Je te verrai vendredi matin!

T+3

2012-01-09T18:17:00.000-08:00

After running around Paris like a crazy lady, chasing after the Eiffel Tower for three days, including

a Sunday, I will be off to Provence for four days. I will take the métro

not a bike

to the Gare du Lyon

where I will board the TGV, bound for Nîmes, with its crocodiles and palm trees.

An interesting mascot, n'est-ce pas?

There is a story behind it. I can't quite remember it, though. Julius Caesar's Nile campaigns? It's the city's contemporary coat-of-arms anyway. After lunch in Nîmes, I will head over to Villeneuve-lès-Avignon to meet up with Mme P. She will be my host for three days. Plans include two days at school with her classes (I am taking over penpal letters and little gifts from my students for hers), a day to goof off (I proudly taught the Frenchies that English expression last spring!), and cooking with Mme P in her kitchen-- oui, chef!

I will be as happy as these cows and sheep!

And oui, I will taste their cheese. Gladly.
Maybe on this bread called vigneron?

Maybe this fromage de Provence?

Perhaps a visit to the market for some dried lavender?

I know there is some sort of surprise planned... and I will bet it involves a lovely dinner. Oooooh, I can't wait!

Bon appétit, la Belle France!

T+4

2012-01-08T10:41:00.000-08:00

The Ex-Ex left a couple of hours ago to take Son #2 back to Knoxville, Tennessee. I have dried my tears (although he and I are texting as I write this) and now I am listening to the hum of the washing machine, warming up my lunch of leftover pasta and grilled sausage, and thinking about what I am going to pack in my suitcase. I decided to go back to my photos from last January's trip for inspiration. I won't look like a chic Parisian Frenchie no matter which fringues I pack, though.

C'est la vie. They are born chic. Chic-ness oozes out of their pores. And even though I loved this little fringue in the Opéra Garnier gift shop, I didn't buy it, so I won't be wearing it while I wander around the Quartier latin.

Cute, n'est-ce pas?
I promise to watch out for the green guy and cross at the appropriate crosswalks. To avoid dying.

I will stay off the grass.

And watch where I step at all times, just in case les petits chiens leave little gifts on the sidewalk.

I promise to stroll along the Seine, taking my time to see the sights, even if they are just the Padlocks of Love.

I will eat at least one sandwich au fromage beurré.

I will drink all of my café au lait at breakfast so I am ready to go each morning.

I will leisurely sip my afternoon apéritif at a small little café while writing postcards and watching Frenchies hurry past.

Arles Lucy, who will accompany me on the student trip in March, recently gave me a wonderful little Paris book, written and illustrated by Jill Butler.

Jill lived in Paris for a while. I picked up a couple of great tips from this book. I now know that one of the largest Monoprix stores is located at 50, rue de Rennes in the 6th arrondissement. I love Monoprix.

And since the January sales, les soldes, will be in full swing (mandated by the government in January and July), I might find a nice new fringue at half price. Although I basically hate to shop for clothes. Perhaps I will have to sacrifice a bit.
I have definitely decided to visit the Panthéon. My new blog friend, Jennifer, at Le Blog, highly recommends it. (Her blog is absolutely gorgeous!) I have walked past this stately building dedicated to Sainte Geneviève many, many times, but I have never ventured in. (It is a burial place for famous Frenchies. Marie Curie is the only woman so far. I plan to visit Victor Hugo to thank him for creating my hero, Jean Valjean, of Les Misérables.)

Maybe I will only have a drink at La Closerie des lilas (after finding out it is rather pricey). That works, too. I guess one pays a price to walk (or drink) in the steps of Hemingway.
I have also found a new outdoor market I want to visit, thanks to Jill. Le Marché d'Aligre in the 12th.

I think that I probably have enough to completely fill three days. ACIS has arranged a guided tour of the Orangerie museum and I will definitely do that so that I can sigh in front of Monet's waterlilies.

Afterwards, I will stroll through the Tuileries gardens and watch les petits play with their boats.

Okay, back to lunch and the suitcase.
Did I mention that after three days in Paris, I will board the TGV and head south to visit my Frenchie friends in Provence? Oui, four days there to meet the students who will host mine in March and hang out with Mme P. Oui, chef!

More about that tomorrow! C'est promis!

Grilled Sausage and Pasta

There is no recipe for this other than...

Fresh sausage from a local farmer, if possible; grilled outside or inside on the stove top (I have a cast iron grill that I place over two burners on my gas stove- I would love to have one of the Cuisinart Griddlers- my father-in-law has one and uses it all the time); cut into bite-sized pieces

Your favorite pasta (penne, bowties, etc) cooked al dente

Freshly grated Parmesan cheese

Freshly ground black pepper

Mix the sausages and pasta, sprinkle liberally with Parmesan; add pepper to taste. Serve immediately.

Bon appétit, Paris et Provence en janvier! À très bientôt!

Paris sky

2012-01-05T03:53:00.000-08:00

A beautiful blue Paris sky through the pyramid at the Louvre and

a night time view with a few sparkles thrown in for good measure.
Trop beau, n'est-ce pas?
Paris, je t'attends avec impatience!
I feel as if, after 34 years of friendship (I had to do the math... 2012 - 1978), I can tutoyer Paris. I can use the familiar form with her. We are quite well-acquainted, after all. Yesterday I handed out penpal letters to my students and one of the 8th grade girls asked about an expression that her penpal used over and over... in English. She wrote something to the effect of "I am impatient to get a letter from you." "I am impatient to come to the US." "I am impatient to host you." My student didn't quite know how how to take that. Here, we say "I can't wait to meet you." "I can't wait to come to France." But in French the expression is "I am waiting with impatience to..." Learning a language is really a lot of fun. Now, if only I can continue to convince middle schoolers of that.

Bon appétit, Paris sky!

Le petit déjeuner

2012-01-04T09:04:00.000-08:00

My breakfast today--

My petit déjeuner next week when I am in Paris--

Need I say more?

Bon appétit, le petit déjeuner!

9 days and counting...

2012-01-03T10:04:00.000-08:00

Oui, it is only 9 more days until I am in Paris again. But who's counting, right? Moi! That's who. I feel like a little kid on Christmas Eve. I catch myself just daydreaming about it. What should I visit? Where should I eat? I will have one night to plan my own dinner and I just think and think about it.
The map pictured is hanging on the wall of my classroom. My 7th graders did Paris presentations. Each of them were given a landmark, museum, or monument to research. We then put together a Voice Thread, making it into a commercial for Paris. It was a fun project. They had to bring in a picture of their place, I laminated them, and then they placed them on the map. I will leave it up until after the spring break trip in March so that my 8th graders have a visual of the way the city is laid out. Will it sink in? Will it make sense to them? Who knows? Will we have fun? Absolument! Okay, back to listening to the soundtrack for Midnight in Paris (Cole Porter is singing at the moment) and plotting my stay in the City of Light...
Les cuisses de grenouille? Frog legs? Peut-être.
La soupe à l'oignon? Oui!
La Closerie des lilas? It was one of Hemingway's hangouts. It's near my hotel in the 14th.
A visit to Le Panthéon for the first time to see where Victor Hugo and Marie Curie are buried?
Maybe a stroll along the Canal Saint-Martin? I've never been there either.
An outdoor food market I've never been to?

Bon appétit, Paris daydreaming!

New Year Dates

2012-01-02T06:08:00.000-08:00

Date Entry #1: New Year's Eve date
The Ex-Ex and I both have iPhones now. Me? I got one the very day that Verizon came out with the 4s. It's global which means it will work in France. No more rental phones and all that hassle. I saved my upgrade and pennies and snagged one. The Ex-Ex? His old flip phone finally gave up the ghost and died. So, much to the surprise of our two Sons (and moi), he ordered an iPhone, too. His is a school phone, though, so he is pretty picky about what he uses it for. I persuaded him to use it to take a photo of me on New Year's Eve at Bull McCabe's in downtown Durham. I didn't take my own with me. Here is his first (and only) photo. Yes, that's his finger in the way. Oh well. The blurry aspect works well for me actually. We had a drink at Bull's as the DJ was getting set up and then pizza and Fullsteam beer at Satisfaction and called it an evening. We left the dancing for the younger crowd.
Papa Bell always served greens and black-eyed peas for New Year's Day so I do the same.

Most years I am the only one in my house feasting on this simple meal, but the Ex-Ex ate some rice and beans with me. The greens symbolize money-- folded up green bills. The black-eyed peas are coins. (I doubled my chances of economic prosperity in 2012 since I ate two servings!) I decided to add brown rice just because I like it and it goes well with the peas. I should've made cornbread, but didn't. No one complained. Son #2 feasted on scrambled eggs and toast.
I love fruitcake. Even the kind with all the bright green and red candied fruits in it. Mama Mildred had some that one of my cousins had made. It was delicious. She is supposed to be tracking down the recipe for me. Papa Bell, my paternal grandfather, and one of the loves of my life, gave fruitcake to his employees at his hosiery mill every year.

We four grandkids also got one, too, of course. Maybe the fact that it is associated with him is the reason I love it so much.
Date Entry #2: Baking with dates
Anyway, I found a fabulous fruitcake recipe on David Lebovitz' website this week. If you are unfamiliar with David and you are obsessed with Paris and baking, you need to check him out. I was scared of him for a long time. Famous people who get rave reviews scare me. I always figure that whatever they are doing is way over my head. (I am this way about books and movies sometimes, too, because I figure they cannot be as great as everyone says they are. Well, they usually are.) I read his blog faithfully now and bake some of his recipes. He was a pastry chef at Alice Waters' Chez Panisse and he now lives in Paris. (Yes, that makes a me a little green with jealousy. I am the first to admit it.) I have David's The Sweet Life in Paris: Delicious Adventures in the World's Most Glorious and Perplexing City.
David says this about the fruitcake: "You don't have to feel bad when you polish off the whole pan in one afternoon." That kind of quote makes me really like him. This is a healthy version. No butter. Brown sugar. The recipe calls for apricot halves, but you can substitute any dried fruit you happen to like or have on hand. Just stick to the quantities in the recipe. I used dried cranberries (Craisins) and a few leftover dried blueberries that were in the cupboard. I mixed it all up with my hands. The feel of the warm, just toasted walnuts was an added bonus.

That was much easier and more efficient. I doubled the recipe and baked it in 4 small loaf pans.

It was very good with my morning coffee today.

Fruitcake Bars
David Lebovitz (adapted from Pure Dessert by Alice Medrich)

about 16 bars

6 Tbsp. (50 g) flour
1/8 tsp. baking soda
1/8 tsp. baking powder
1/4 tsp. salt
6 Tbsp. (80 g) packed light or dark brown sugar
2 c. walnuts, almonds or pecans (200 g), toasted and coarsely chopped
1 1/2 c. (170 g) dates, pitted and quartered
1 c. (170 g) dried apricot halves, snipped in half
1 large egg
1/2 tsp. vanilla extract

1. Line an 8-inch (20 cm) pan across bottom and up sides with 2 sheets of aluminum foil, making a big criss-cross with sides overhanging. (I just sprayed my small loaf pans with non-stick spray.)
2. Preheat oven to 325˚F (160˚C) and position rack in center of oven.
3. In a large bowl, toss together the flour, baking soda, baking powder, and salt. Add the brown sugar, nuts, dates, and apricots. Use your fingers to mix the fruit, separating any pieces that are stuck together.
3. Beat egg and vanilla in small bowl, then mix it with the fruit and nut mixture until everything is coated with batter. Spread in pan and press gently to even out.
4. Bake 35-40 minutes (my small loaf pans took 30 minutes) until top is golden brown and has pulled away just slightly from sides of pan. Cool in pan, then lift out. (I loosened mine just a bit by running a dull knife around the edges and then the loaves popped right out.)
5. To cut the cooled bars, use a heavy sharp knife, such as a bread knife, for neat, clean slices.

Bars can be stored in an airtight container for up to a week. Individual cakes can be wrapped in plastic.

Bon appétit, 2012!

Guardian angels

2012-01-01T10:29:00.000-08:00

Do you believe in them? Before this morning I kinda sorta thought I did. Now I am sure I do because this morning I got a message from mine.
The Ex-Ex let me keep the Christmas tree up until today. After my morning walk with the BFF, we packed up all the little ornaments and took down the tree. Pine needles were every where, of course, so I got out the vacuum cleaner and got to work. I found myself vacuuming more than just the remnants of the tree and even cleaning out a magazine rack we have in the kitchen. In the middle of old Durham Academy Records, Our States, Nebraska Lifes, and assorted maps, I found the Christmas card pictured above. It is dated December 19, 2000. It was sent to me by my high school French teacher, Mme Christiane Roze Buchanan.

1976 Harris High School yearbook

I had no idea that card was in there. However, I do know that I would not be where I am today if she hadn't been in my life. My brother recently asked me if Spanish had been offered in our high school instead of French do I think I would have been a Spanish teacher. I honestly do not think so. The French language just stirred something in my soul and I fell madly in love with it. Mme Buchanan took me under her wing and I am quite sure that she had a hand in not only getting me into Appalachian State University but in helping me get enough scholarship help to pay for it. She wanted me to take her place at Harris High School because she would be ready to retire then. I could not see myself moving back to my hometown so I opted to head to the big city of Durham and Durham Academy instead. I do not regret that decision.
Mme Buchanan and I kept in touch over the years. I did not go to her retirement party. I regret that. I was proud to tell her how well my students did every year on the National French Exam. I told her about my student trips. I will always regret that I did not go back to really talk to her and find out more about her life in France during WWII. She came to the mountains of North Carolina as a war bride and became our French teacher. Every time I visit Notre Dame cathedral in Paris I light a candle for her. It has always seemed the right thing to do. To offer up a prayer of thanks for her and ask God to take good care of her.

In 2000, she was suffering from a third round of cancer. Her 98 year old mom, Mam, as she called her, was recovering from colon surgery. She used to bring Mam to French class so that we could talk to her. The poor, patient lady. Mme B (behind her back we called her Frenchie... I use that as a term of endearment with my Frenchie friends) told me she was happy to get our Christmas card and newsletter with good news.
In November 2008, the Ex-Ex came to Paris for his first visit while I was on sabbatical. We visited Notre Dame, of course, and I lit my usual candle. The next day, my sister Moo called me. I knew the news couldn't be good for her to call me in France. Mme Buchanan had passed away. On the very day that we were in Notre Dame Cathedral.
Yes, I believe in guardian angels. I hope that I have not disappointed mine and that she will continue to look after me.

Bon appétit, Mme Buchanan and all guardian angels!

2012 and Paris: Here I Come!

2011-12-30T08:24:00.000-08:00

The moment has come for my favorite past time... day dreaming about Paris. 2012 is about to begin and I am beyond excited. I try hard to keep it at bay and not rattle on and on and on about my upcoming trips to anyone within earshot. I really do. But it just bubbles up and I can't help it. In less than two weeks, I will be in the City of Light. ACIS, the travel company I now use for my student trips, has invited me to Paris for three days.

Mlle Artiste's backpack

It's a Global Conference and there will be lots of new teachers for me to meet. I went last January to a similar conference and met lots of great travelers. I also had the freedom to explore new areas of Paris (without students in tow!), as well as attend meetings and learn how to make my student trips even better.
I visited the memorial to the victims of the Vel d'Hiv after reading about this horrific event in Sarah's Key, a book written by Tatiana de Rosnay (it has also been made into a movie starring Kristin Scott Thomas). It was a round-up of thousands of French Jews in Paris by French policemen on July 16 and 17, 1942. They were held at the vélodrome, an indoor bicycle racing track and stadium (where the 1924 Summer Olympics were held), before being sent to Auschwitz. I knew nothing about this event until I read the book. The memorial is near the Eiffel Tower, along the Seine River, on Quai de Grenelle. At Bir-Hakeim, the nearby métro station, there is a memorial plaque, also. (Many thanks to Wikipedia and to a new blog I've discovered, Le Blog, for historical facts.)

The vélodrome no longer exists. In 1995, former French Président Jacques Chirac apologized to his country for the whole horrid event.
Being wined and dined aboard a boat on the Seine at night was not a bad way to end the January trip. While I always take the kiddies on a night time boat ride, a dinner cruise was a first for me.

Très élégant, n'est-ce pas? Just a bit of kir royale left in my glass...

Foie gras and figs... pure heavenly delight

I feel very spoiled right now because I am hoping that another dinner cruise is planned and I am already mentally packing my little black dress and pearls. And wondering what will be on the menu, bien sûr. I am such a terrible gourmande.
My student trip will take place in March, 6 nights in Paris, followed by 6 nights with our exchange families in Provence. I have 20 brave little darlings signed up. This will be the first time we've had an exchange in several years. I am very, very pleased about this. A French teacher's dream-- to have her students speaking French with "real" French people and seeing firsthand how they live. And I get to stay with Mme P (oui, chef!). She stayed with me last spring and we had a grand time exploring Durham and cooking together.
But back to the January trip... I will leave Paris after three days, jump (maybe literally since I am so excited to be doing this!) on the TGV and head for Nîmes, then over to Villeneuve-lez-Avignon, where I will spend four days with Mme P, visiting her school and meeting the students who will host mine in March (thank you, Durham Academy!!). I plan to take my brand-spanking-new iPad 2 with me and skype with my 8th graders while there. Trop cool, non?
And last, but certainly not least, the BFF and I have put together a trip for "girls" to Paris and Provence for 10 days in July 2012. This is something we have talked about for a couple of years. She came over to visit me twice while I was living in Arles. She and Mo are my grape-stomping buddies. Mo came over, too, and has signed on for a third trip with us!

Wine Authorities trip to Grove Winery 2010

We are planning to see the sights of Paris (yes, BFF, the Musée d'Orsay is actually in Paris!), rent a house in Provence for a week, and head back to Paris for Bastille Day before coming home. We hope to have 6-8 low-maintenance women travel with us.
So, I have much to dream about and plan.
2012 will be a good year!

Bon appétit, 2012 and Paris!

Provence A-Z part deux

2011-12-26T13:18:00.000-08:00

Even though it is the day after Christmas, I have quite a few things that I could be doing. Mainly grading exams. But I'd rather go to Provence. This is a view from the top of the hill at what remains of the Pope's summer home at Chateauneuf-du-Pape. I took this in late June 2008. I thought this would be a good photo to get us in the mood to explore more of Peter Mayle's Provence A-Z. See, I haven't forgotten this project.

Air
In this entry, Mayle talks about being told once that the air in Provence is very pure. Later, he learned that several of the départments in the area are among the most polluted in Europe. I am not sure I buy that. I will have to agree, however, that perhaps the Mistral wind keeps the pollution at bay in this corner of paradise.

Alpes et Alpilles
Everyone knows about the big, bad Alpes if for no other reason than the skiing and maybe The Sound of Music. I haven't spent much time there. But I do love the Alpilles. Between Fontvieille and St. Rémy de Provence runs a jagged, white range of "little Alpes," as they are called. A great place to hike and picnic, peut-être?

Amandes
Malheureusement, I do not have any photos of the almond trees in bloom. I'm never in Provence in very early spring to see them. Maybe they will still be in bloom this March while I am there? Almonds were introduced to Europe over 2,000 years ago by the Greeks. In France, salty or roasted nuts are most often offered as a little something-something to go along with your before dinner apéritif of pastis, a chilled glass of dry rosé or kir. Or whatever your little heart desires. In Aix-en-Provence they make a wonderful sweet treat called Calissons d'Aix. I have eaten many of them, but photographed none, so I "borrowed" a photo from www.saveurdujour.com.

They are very good. Take my word for it. Or order some and find out for your very own self.
Another almond treat I discovered while living in Arles is sirop d'orgeat. This is a syrup made of almonds, sugar, rose water or orange flower water. The name confused me and I had no idea what I was drinking for quite a while. I just knew that, when mixed with cold water, it made a very refreshing drink during hot Provence summers in a kitchen with none of the air-conditioning we Americans think we cannot live without. I discovered that the name comes from the French word for barley, orge, because it was originally made from an almond-barley blend.
Vincent Van Gogh painted the almond blossoms. Perhaps he was startled by the blooms in what would have still been winter in 1888 or 1889.

This one, Blossoming Almond Branch in a Glass with a Book, reminds me of the ikebana Japanese flower arrangement that Son #1 made when he was in elementary school art class. Vincent painted it in 1888 and it is now part of some lucky person's private art collection. Can you imagine looking at that every single day? Being able to stand right up next to it and seeing Vincent's brushstrokes?

Amis
Peter Mayle uses this entry to talk about how his house in Provence is a draw for many of his so-called friends who want to escape England and come to the sunny south of France. Since I do not own a house in Provence and can't speak to this from personal experience, I do know that I made some dear friends while living there.
The Arles 6 in 2008--

My "team" that I fed lunch to every day in 2007--

And one of the dinners in the house in Arles attended by the "gang" in 2008--

I did have visits from the BFF and Mo, one in 2007--

And again in 2008--

(At least I thought they were coming to see me... I only have pictures with them and Chef Érick. Hmmm...)
And the Goolsby clan who came at Thanksgiving 2008--

Anchoïade
I never thought much about anchovies before living in Provence. I had no idea if I liked them or not. I found out that I do. Pissaladière, for example, a pizza-type treat made with anchovies. You can just simply make an anchovy paste, anchoïade, however to serve on toasted baguette slices to go with the pastis apéritif or you can dip raw vegetables in the anchoïade.
I took these photos in Collioure in December 2008, just before returning home from sabbatical.

I think that it is time for a glass of rosé. I've earned it with all this reminiscing, n'est-ce pas?

Anchoïade

3 Tbsp. olive oil
10 anchovy fillets (rinsed in water, if salted)
1-2 cloves of garlic, minced

Heat the olive oil. Add the anchovy fillets and cook until melted and thickened into a paste. Add the garlic and sizzle for 30 seconds.
Spread on toasted baguette slices or use as a dip for raw vegetables.

Bon appétit, Provence! À bientôt!

Merry Christmas et Joyeux Noël 2011

2011-12-25T08:39:00.000-08:00

Just pictures today...
I don't really decorate a lot for the holidays, but I have some things I've collected over the years.

And I suppose that when the Sons are on their own, with Christmas trees of their very own, I will give up a few of the ornaments that we've collected for them.

Our first married Christmas, we had no ornaments. I cross-stitched some.

I also painted some little wooden ones and some with Peanuts characters on them. Those aren't used anymore. But here are some of my favorites...

This one was given to me my first year teaching. Bell is my maiden name.

A few Santas are a must.


A windmill in honor of the Ex-Ex's Nebraska cattle ranching roots.


We've had these since our second Christmas.

And Santa or Père Noël climbing La Tour Eiffel.

Bon appétit et Joyeux Noël à tous et à toutes!

Christmas Eve

2011-12-24T09:51:00.000-08:00

These days I think Christmas Eve is even better than Christmas Day. That is, if the shopping is done and no crazy mood strikes, whispering in my ear telling me to go to the mall. Son #1 just left to finish his shopping. But me, I am happily at home for the day. We will go to a Moravian Love Feast this evening at Christ the King Moravian Church and then drive around looking at lights before coming home to the Ex-Ex family's traditional Christmas Eve dinner of hamburgers, French fries, and chocolate milkshakes. We then open gifts. It was early to bed to wait for Santa when the boys were little, now it's early to bed for mom and dad! Santa still puts in an appearance, of course.
I chose to begin this Christmas Eve by making one of Mama Mildred's easy treats from the past. Monkey Bread or Cinnamon Pull-Apart Bread. Whatever you want to call it. A lot of American moms have probably made this one, thanks to Pillsbury.

The Ex-Ex likes something warm from the oven to go with his coffee and morning paper. However, after this was in the oven for a few minutes, I smelled smoke. Uh-oh. Well, it didn't take me long to figure out that I had used the wrong pan. The tube pan I chose to fill with biscuits, cinnamon, brown sugar and three-fourths cup of melted butter has a removable bottom that allowed the butter to escape. (Note to self: When the recipe says to use a fluted pan, use a fluted pan.) So, I stuck a cookie sheet under the mess, let it finish baking, cracked a few windows, and turned on the fan. (Now the oven is self-cleaning and the fan is still going. And I think I need to change the batteries in the smoke detectors. They didn't make a peep.)
When Son #1 was two years old, he really, really, really wanted an Ernie doll. As you can see from the first photo, we found one and he still has it, 22 years later. He loved Ernie. He even had a striped turtleneck shirt much like Ernie's that he wore all the time. I am not sure how many times we watched Sesame Street's Christmas Special. A thousand might not be an exaggeration. We taped it (back in the VCR days) and now every time I hear Jose Feliciano sing Feliz Navidad I think of Big Bird ice skating.

Monkey Bread

1/2 c. granulated sugar
1 tsp. cinnamon
2 cans (16.3 oz each) Pillsbury Grands Homestyle Buttermilk refigerated biscuits
1/2 c. chopped walnuts or pecans, optional
1/2 c. raisins, optional
1 c. firmly packed brown sugar
3/4 c. melted butter

1. Heat oven to 350˚F. Lightly grease a 12-cup fluted pan. In large plastic food storage bag, mix granulated sugar and cinnamon.
2. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding nuts and raisins among biscuit pieces, if desired.
3. In small bowl, mix brown sugar, and melted butter; pour over biscuits pieces. Bake 28-32 minutes until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto a serving plate. Pull apart to serve. Serve warm.

Bon appétit, Christmas Eve and Ernie!

Cookies, cookies, cookies

2011-12-22T17:36:00.000-08:00

I've been busy with Mildred the Mixer, creaming butter and sugar, adding eggs, and baking to my little heart's delight. It just wouldn't be the Christmas season without cookies. These Molasses Crinkles are my favorite. I make them every year.

My counter currently is filled with various bowls and platters. The Molasses Crinkles are sitting next to the Carmelitas (not technically a cookie, but a bar).

There are Mini-Cheesecakes in the refrigerator.
And just out of the oven-- the newest recipe in my cookie repertoire, Brickle Drop Cookies.

While strolling the baking aisle of the grocery store a couple of weeks ago, I spotted a bag Heath English Toffee Bits made by Hershey. The BFF loves Heath Bar cookies from Saladelia, a restaurant here in town, so I decided to give the cookies a try. The recipe is on the bag. Et voilà!
I will make some deliveries tomorrow, sharing my baked goods with friends.
Happy Holiday Baking!

Brickle Drop Cookies
makes 6 dozen

1 c. (2 sticks) butter, softened
1 c. granulated sugar
1 c. packed light brown sugar
1 tsp. vanilla extract
1/2 tsp. salt
3 eggs
3 1/2 c. all-purpose flour
2 tsp. baking soda
2 tsp. cream of tartar
1 1/3 c. (8 oz.) Heath Bits O'Brickle Toffee Bits

1. Heat oven to 350˚F. Lightly grease cookie sheets (or line with parchment paper).
2. Beat butter, granulated sugar, brown sugar, vanilla, and salt in large bowl until blended. Add eggs; beat well. Stir together flour, baking soda, and cream of tartar; gradually add to butter mixture, beating until blended. Stir in toffee bits.
3. Drop by teaspoons onto prepared cookie sheet. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove to wire rack. Cool completely (Sabbatical Chef note: But taste a warm one just out of the oven just for the pure joy of it!).

I also stirred up some Spiced Tea after seeing the recipe on Plain Chicken. I knew that I was saving my Bonne Maman jam jars, pots de confiture, for a reason this year!

Spiced Tea Mix

2 1/2 c. Tang (orange drink mix)
1 1/2 c. Country Time Lemonade mix
1 1/2 c. instant unsweetened tea mix
1/2 c. sugar
3 1/2 tsp. pumpkin pie spice

Mix all together.
To serve: 2 tablespoons of tea mix per cup of boiling water.

Hmmm... a nice cup of hot citrus-y spiced tea and a couple of warm cookies. And the January Our State magazine that came in the mail today. The cover is a stunning photo of one of our beautiful North Carolina beaches and inside waits an article on the seven prettiest places in my state.

Bon appétit, Christmas bakers everywhere!

Plain Chicken

2011-12-20T08:15:00.000-08:00

This is an angel made of stained glass with a little votive candle (spruce scent) burning behind her. She is one of my favorite Christmas decorations. I love candles. I just like nice smells. I am kind of weird about the way things smell, too, though. Son #2 is the same way. He used to come home from sleep overs and wash his clothes so that they would smell "right." Same thing when he took his own personal pillow with him to visit his grandparents. Not that his grandparents or friends smell bad. He just wanted his stuff to smell like his house. Enough of that. Not what I planned to blog about this morning!
School is out for two weeks (yippee!!), my cute bag is still full of ungraded exams (stashed in my bedroom so I don't have to look at it except when I am hopping into bed) along with the orange pen I will use to grade them (yes, I am definitely learning to love that color), and Mildred the Mixer and the oven have been getting quite a workout. Son #2, College Boy, is home for a month of sleeping late and hanging out with his friends, so I have one more to cook for. That is a good thing for me. Not a chore. And, thanks to Son #2, I have found a new blog and virtual cooking friend (she probably isn't aware of our friendship yet, but that's okay)-- Plain Chicken.

Son's girlfriend sent him a link for a recipe that she knew he would love. It involves, pasta, chicken, and Alfredo sauce. The 9 x 13-inch pan of this deliciousness didn't last long (the Ex-Ex is fond of the above ingredients, also).

My photos are no where near as appetizing as Plain Chicken's are. I want a serious camera, but I am not sure I am deserving of one. I would then expect myself to take photos like Pioneer Woman takes for her blog and cookbooks. (But, hey, Santa, you can put one under the tree anyway... okay, okay, maybe next year.)
I "cheated" when I made this recipe. Well, it isn't exactly cheating, but I didn't roast the chicken (Harris Teeter did- they are on sale on Sundays), nor did I make my own Alfredo sauce this time...

So this dish was ready for the oven in no time. A little Caesar salad or broccoli on the side and voilà! Bon appétit!
I also found a recipe for Red Velvet brownies at Plain Chicken. Southern girls cannot resist the thought of making chocolate turn red. Do they think this way up north? I've always figured it was in our South-of-the-Mason-Dixon-line blood, but what do I know? I've never lived up there. And I very rarely go north of Washington, DC except to an airport to connect for a flight to France occasionally.

Ready for the oven.

Once again, not the best of photos. It looks as if I cut it with a machete. (Instead of the really sharp knife that I have now used to slice both thumbs during these cooking adventures. Band-Aid should love me.) Red Velvet is kind of messy. But the BFF didn't care. I took her a little sample when we went for our morning walk yesterday.

Three Cheese Chicken Alfredo Bake

1 (16 oz) package penne or elbow pasta
2 (10 oz) containers refrigerated Alfredo sauce
1 (8 oz) container sour cream
1 (15 0z) container ricotta or cottage cheese
2 garlic cloves, minced
3 c. chopped chicken
2 large eggs, lightly beaten
1/4 c. Parmesan cheese, grated
1/4 c. chopped fresh parsley
2 c. mozzarella cheese, grated

Prepare pasta according to package directions (al dente is best); drain and return to pot. Stir together all ingredients but mozzarella. Spread into lightly greased 13 x 9- inch baking pan. Sprinkle with mozzarella. Bake at 350˚F for 30 minutes or until bubbly.

Red Velvet Brownies with Cream Cheese Frosting

4 (1 oz each) squares of bittersweet baking chocolate, chopped
3/4 c. butter
2 c. sugar
4 large eggs
1 1/2 c. all-purpose flour
1 (1 oz) bottle red liquid food coloring
1 1/2 tsp. baking powder
1 tsp. vanilla
1/8 tsp. salt

Preheat oven to 350˚F. Line bottom and sides of a 9-inch square baking pan with aluminum foil, allowing 2-3 inches over hang. Lightly grease foil.
Melt chocolate and butter in microwave or on stove top. Whisk in sugar. Add eggs, one at a time, whisking just until blended. Gently stir in flour and next 4 ingredients. Pour into prepared pan. Bake 44-48 minutes or until toothpick stuck in middle comes out with a few moist crumbs on it. Cool 2 hours before frosting.

Cream Cheese Frosting
(small batch)

1 (8 oz) package cream cheese, softened
3 Tbsp. butter, softened
1 1/2 c. powdered sugar
1/8 tsp. salt
1 tsp. vanilla extract

Beat cream cheese and butter at medium speed until creamy. Gradually add sugar and salt, beating until blended. Stir in vanilla. Add more sugar or half and half until desired spreading consistency.

Bon appétit, Plain Chicken!

Adieu, George

2011-12-15T13:54:00.000-08:00

(Photo: Simon Nofolk)

One of my favorite places in Paris is Shakespeare and Company bookstore. If you've never been there, put it on your itinerary for the next time you are in the City of Light. George Whitman, proprietor for more than 50 years, died yesterday, December 14, at the age of 98. I became fascinated with this place after reading Jeremy Mercer's Time Was Soft There: A Paris Sojourn at Shakespeare and Company. Whitman took in writers and let them stay in the store. There are beds tucked in every little corner of the building. It is crammed full of books, all in English. I have spent hours in there searching for an old volume of poetry or some other treasure to take home as a special gift. The cashier will stamp the inside of the book for you if you ask. Sylvia Whitman, George's daughter, will continue to run the shop.

I put my business card on the bulletin board there a couple of years ago. I couldn't resist.

I took the BFF and Mo there, too.

I read that Mr. Whitman will be buried in Père Lachaise cemetery. Rest in peace, George. I never met you, but you will certainly be missed.

Bon appétit, George. I am sorry we never shared a glass of wine. Adieu.

Christmas gifts 2011

2011-12-15T09:02:00.000-08:00

It's truly beautiful, isn't it? Un très beau sapin, n'est-ce pas? We get ours each year from TROSA. God bless you, TROSA, for the work you do to get people's lives back on track. The guys at the tree lot are the best! We asked for tall and skinny and one fellow found the perfect tree.
One more day until winter break. My exams have been given and are waiting for me to grade them (I hope they don't get too impatient...). Thanks to one of my students, they are sitting in a very chic bag.

(A list of yummy café drinks!)

Et l'Arc de Triomphe et la Tour Eiffel, bien sûr.

Le petit déjeuner, mes amis?
Too cute.

The manufacturer, in case you are curieux.
I came into my classroom this morning to find this note on the board:

Isn't that great?

I promise to try it, Lily, and report back! I take my tasting duties very seriously. That also goes for the banana chocolate chip bread, the pumpkin bread, the fudge, the Godiva chocolates, the coffee, and the peppermint bark.

Bon appétit et merci, mes chers élèves!

Americans in Paris

2011-12-11T19:23:00.000-08:00

Meet (virtually) David McCullough, Pulitzer Prize winning author. I had heard of him because Son #2 and the Ex-Ex are history nuts and read quite a bit. He won the Pulitzer not once, but twice, for Truman and John Adams. I saw his book, The Greater Journey, Americans in Paris in the bookstore, read about it in the newspaper, but decided not to spend $37.50 on a book that I might not even like. So, I put my name on the waiting list at the library. I am not a very patient person, but I had lots of other books to read. I finally got the call from the library and went to pick it up. Well, I was immediately hooked and knew that I had to have my own copy. I came up with a couple of old Barnes and Noble gift cards with more than half the price of the book left on them and I bought my own. (I also get either the member discount or an educator discount-- every little bit helps, n'est-ce pas?)
This book is set in Paris in the years between 1830 and 1900 and tells the story of several Americans who moved there to either further their education and training or to work. Artists, sculptors, writers, politicians, musicians, and doctors, such as Samuel F.B. Morse, James Fenimore Cooper, Oliver Wendell Holmes, Elihu Washburne, Elizabeth Blackwell, Augustus Saint-Gaudens, Mary Cassatt, and John Singer Sargent come to life through Mr. McCullough's words. And I can't believe how much I didn't know about Paris. I knew next to nothing about the Franco-Prussian War, the Commune, and Napoléon III's building projects. Was I sleeping through my college French civilization courses or what?
I am almost finished, but I have a feeling that I will go back and reread many of the sections. I know that I will look at Paris through different eyes when I return next month.

The Pont Neuf

Pierre-Auguste Renoir

Man at the Window

Gustave Caillebotte

In 2006, Son #2 and I went to Boston to see a Red Sox baseball game. We had a great time (even though the Sox lost) visiting the city. I saw a poster advertising an exhibit at the Museum of Fine Arts, Americans in Paris 1860-1900. I worked out a deal with son and in exchange for a tour of Fenway Park, he would accompany me to the art museum. I wish I could go back in time and the see the exhibit again because I would appreciate it so much more after reading this book!

I did buy a poster and it hangs in my bedroom where I can look at it last thing before going to sleep and first thing upon waking up.

Isn't it stunning?
And since Google and the internet make it easy to find just about anything you want, I found a website for the exhibit so I can go back relive it a bit. I wonder if Mr. McCullough saw this exhibit and thought "Hmmmm.... I bet I could write a book about this." More likely, he was already at work on this chef d'oeuvre.
As Malcolm Rogers, Ann and Graham Gund Director of the Boston MFA, said about the Americans in Paris exhibit--
"Americans in Paris presents a captivating picture of a city that is as alluring today as it was to American artists over 100 years ago."
If you love Paris as much as I do, this is a must-read. Maybe Santa will leave it under the tree for you, if you ask nicely.

Bon appétit, M. David McCullough et merci beaucoup! Vous adorez Paris aussi, n'est-ce pas?

2011 Twelve Days of a Durham Christmas

2011-12-11T05:25:00.000-08:00

We haven't put up our 2011 tree yet (that's for later today!), so I went back in time and found the tree from 2008. I had just returned from The Sabbatical. Yes, on December 15 it will be three years since I came back. Wow. It's a blurry photo, but I love it. Our stockings are hung by the chimney with care and there are a few gifts under the tree. (There won't be any gifts under the tree later today because I have not even started shopping. That's okay. It will all get done.)
A week or so ago, inspiration hit and I wrote a poem/song about some of my favorite Durham things. I learned a bit in the process. The Twelve Days of Christmas begins December 25 and ends on the eve of January 5. January 6 is Epiphany, when the wise men made it to the baby Jesus with their gifts. That's the day for eating a King's Cake. These traditions were brought over from Europe when our country was settled back in the day. (Such precise history information here...)
The Twelve Days of Christmas song is an English Christmas carol first published in 1780. But my research (thanks to wikipedia, as always) shows that this song is French in origin. Oui, c'est vrai. I do plan to ask my Frenchie friends if they ever actually sing it or even know it. It is called La foi de la loi and the gifts are... yes, you guessed it, food items (well, most of them are). Here's the sequence:
a good stuffing without bones, two breasts of veal, three joints of beef, four pigs' trotters, five legs of mutton, six partridges with cabbage, seven spitted rabbits, eights plates of salad, nine dishes for a chapter of canons, ten full casks, eleven beautiful full-breasted maidens, and twelve musketeers with their swords.
There are many, many versions of this song here in the US, from Jeff Foxworthy's redneck version (featuring hunting dogs, flannel shirts, and Spam) to Sesame Street's song, which includes three French friends.
If you are not familiar with the American/English version, here's the sequence I learned:
a partridge in a pear tree, two turtledoves, three French hens, four calling birds, five golden rings, six geese a-laying, seven swans a-swimming, eight maids a-milking, nine ladies dancing, ten lords a-leaping, eleven pipers piping, and twelve drummers drumming.

And finally, here is my version:

2011 Twelve Days of A Durham Christmas

On the First day of Christmas, my true love gave to me

A TROSA Christmas tree.

On the Second day of Christmas, my true love gave to me

Two DPAC season tickets and a TROSA Christmas tree.

On the Third day of Christmas, my true love gave to me

Three Vin Rouge dinners, two DPAC season tickets, and a TROSA Christmas tree.

On the Fourth day of Christmas, my true love gave to me

Four Elodie Farms cheeses, three Vin Rouge dinners, two DPAC season tickets, and a TROSA Christmas tree.

On the Fifth day of Christmas, my true love gave to me

Five Bull City burgers, four Vin Rouge dinners, three Elodie Farms cheeses, two DPAC season tickets, and a TROSA Christmas tree.

On the Sixth day of Christmas, my true love gave to me

Six Friday nights at Alivia's, five Bull City burgers, four Elodie Farms cheeses, three Vin Rouge dinners, two DPAC season tickets, and a TROSA Christmas tree.

On the Seventh day of Christmas, my true love gave to me

Seven Dolly Mama chocolates, six Friday nights at Alivia's, five Bull City burgers, four Elodie Farms cheeses, three Vin Rouge dinners, two DPAC season tickets, and a TROSA Christmas tree.

On the Eighth day of Christmas, my true love gave to me

Eight Carolina Theatre movie passes, seven Dolly Mama chocolates, six Friday nights at Alivia's, five Bull City burgers, four Elodie Farms cheeses, three Vin Rouge dinners, two DPAC season tickets, and a TROSA Christmas tree.

On the Ninth day of Christmas, my true love gave to me

Nine Foster's coffee refills, eight Carolina Theatre movie passes, seven Dolly Mama chocolates, six Friday nights at Alivia's, five Bull City burgers, four Elodie Farms cheeses, three Vin Rouge dinners, two DPAC season tickets, and a TROSA Christmas tree.

On the Tenth day of Christmas, my true love gave to me

Ten Farmers' Market visits, nine Foster's coffee refills, eight Carolina Theatre movie passes, seven Dolly Mama chocolates, six Friday nights at Alivia's, five Bull City burgers, four Elodie Farms cheeses, three Vin Rouge dinners, two DPAC season passes, and a TROSA Christmas tree.

On the Eleventh day of Christmas, my true love gave to me

Eleven Wine Authorities tastings, ten Farmers' Market visits, nine Foster's coffee refills, eight Carolina Theatre movie passes, seven Dolly Mama chocolates, six Friday nights at Alivia's, five Bull City burgers, four Elodie Farms cheeses, three Vin Rouge dinners, two DPAC season tickets, and a TROSA Christmas tree.

On the Twelfth day of Christmas, my true love gave to me

Twelve Durham Bulls baseball games, eleven Wine Authorities tastings, ten Farmers' Market visits, nine Foster's coffee refills, eight Carolina Theatre movie passes, seven Dolly Mama chocolates, six Friday nights at Alivia's, five Bull City burgers, four Elodie Farms cheeses, three Vin Rouge dinners, two DPAC season tickets, and a TROSA Christmas tree.

I will leave you with John Denver and The Muppets performing The Twelve Days of Christmas. If this doesn't put you in the Christmas spirit, you may be hopeless!

Bon appétit, Durham, and Joyeux Noël!

Cranberries

2011-12-04T06:36:00.000-08:00

Aren't they lovely? Little, red, perfect. They just scream Thanksgiving and fall. For the past ten days, I've been on a cranberry cooking spree. First came the cranberry-orange sauce for Thanksgiving day--

Sadly, none of the eaters tried it... I had it all to myself.
Next up was cranberry orzo salad (thanks to Lisa at Pickles and Cheese)--

I can't believe that I've never cooked orzo pasta before. I didn't even know it was pasta. I stood in the rice aisle at Harris Teeter looking over every single box and package before I decided to try the rice section. Et voilà!
And last, but not least, cranberry muffins for the Ex-Ex's Sunday breakfast--

Pretty darned good, if I do say so myself. And I do!

Cranberry-Orange Sauce
from All-Time Best Holiday Recipes by the editors of Cook's Illustrated
makes 2 1/4 cups

The cooking time in this recipe is intended for fresh berries. If you've got frozen cranberries, do not defrost them before use; just pick through them and add about 2 minutes to the simmering time. And, if you just want the cranberries, not the orange, just leave out the zest and orange liqueur.
The sauce can be refrigerated in an airtight container for up to 7 days; let stand at room temperature for 30 minutes before serving.

1 c. sugar
3/4 c. water
1/4 tsp. salt
12 ounces (3 cups) fresh or frozen cranberries
1 Tbsp. grated orange zest
2 Tbsp. orange liqueur (such as Triple Sec or Grand Marnier)

Bring sugar, water, orange zest, and salt to boil in medium saucepan over high heat, stirring occasionally to dissolve sugar. Stir in cranberries; return to boil. Reduce heat to medium; simmer until saucy, slightly thickened, and about two-thirds of berries have popped open, about 5 minutes. Off heat, stir in 2 tablespoons of orange liqueur. Transfer to bowl, let cool to room temperature, and serve.

Cranberry Pecan Orzo Salad with Chives

1 16-oz. package of orzo pasta
1/2 c. olive oil
2 Tbsp. Balsamic vinegar
1/2 c. dried cranberries, chopped into small pieces
1/2 c. toasted pecans, chopped into small pieces
1 bunch chives
1 tsp. salt
1/2 tsp. pepper
Feta cheese, crumbled, if desired

Prepare the orzo according to directions on the package (cook for 8 minutes for al dente pasta). While the orzo is cooking, chop up cranberries and pecans. (Toast the pecans in a pan, stirring frequently, or in the oven at 350˚F on a foil-lined cookie sheet for about 12 minutes. Be careful not to burn them.)
Drain the orzo and move to a large mixing bowl. Add the cranberries and pecans. Add olive oil and mix well. Add balsamic vinegar and mix well. Snip chives with kitchen shears and add to salad. Add feta cheese, if desired. Sprinkle with salt and pepper. Taste and add more salt and pepper, if desired.

Cranberry Muffins
makes 12

1 3/4 c. all-purpose flour
1/3 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1 beaten egg
3/4 c. milk
1/4 c. cooking oil
1 c. cranberries (I used dried; if using fresh, coarsely chop and add 2 additional tablespoons of sugar to recipe)

Grease 12 muffin cups or line with paper bake cups; set aside.
In a medium bowl, combine flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture; set aside.
In another bowl, combine, egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
Fold in cranberries.
Spoon batter into prepared muffin cups, filling each 2/3 full. Bake in 400˚F oven for 17-20 minutes or until golden brown and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups; serve warm.

Bon appétit, little red berries!

Nutella cookies

2011-12-03T08:22:00.000-08:00

I ~~have~~ had a partial jar of Nutella in my cupboard, left over from a crêpe-making class with my 8th graders. It just ~~seems~~ seemed to sit in there, calling out, begging to be eaten or made into something. So, when the baking bug hit a couple of nights ago I was ready and armed with a new cookie recipe.
If you aren't acquainted with Nutella and love chocolate and hazelnuts, what are you waiting for? I discovered it in France years ago and it is now available in most grocery stores in the U.S. I get it at Target (pronounced Tar-zhay) and Food Lion. It spreads like peanut butter and is popular in France as an after school snack (le goûter) slathered on a baguette and on warm crêpes.

This year, one of my advisees often brings a Nutella sandwich for lunch, heats it up just a tiny bit in the microwave, and fills the room with the wonderful smell. I have decided that a taste-test is in order. When I am in France next month (!!!), I will buy a jar made in Europe and then we will see if the American-made version tastes the same. Such research must be conducted at times, you know. Every year, some of my 8th graders bring it home from our trip, but I doubt they are conducting scientific experiments and taste-tests.

They are, most likely, simply devouring it.

Unless they drop their jar on the sidewalk...

What a sad, sad sight.
A new recipe magazine came in the mail with, lo and behold, a Nutella cookie recipe. I put the butter and the egg on the counter to come to room temperature and put Mildred to work.

Et voilà! A new favorite cookie recipe is all mine!

Many thanks to Cooking Club of America magazine and A.M. Donovan of Kuna, Idaho for the recipe. Bake on!

Peanut Butter-Nutella Crinkles
makes about 3 dozen

1 1/2 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 c. sugar, divided
3/4 c. Nutella
1/2 c. butter, softened
1/4 c. peanut butter
1 egg
1/2 tsp. vanilla extract

Whisk flour, baking soda, and salt in medium bowl until combined. Beat 1/2 cup of the sugar, Nutella, butter, and peanut butter in large bowl at medium speed 2 minutes or until creamy. Beat in egg and vanilla 30 seconds or until combined. At low speed, beat in flour mixture 30 seconds or until blended.
Place remaining 1/2 cup sugar in small bowl. Roll 1 tablespoon of dough per cookie into ball; roll in sugar to coat. Place on parchment paper-lined baking sheet; slightly flatten. Freeze 20 minutes.
Meanwhile, heat oven to 350˚F. Bake cookies 8 to 10 minutes or until lightly browned. Cool on pan on wire rack 2 minutes. Place cookies on rack; cool completely (Sabbatical chef note: Or eat one warm, right off the pan!!).

Bon appétit, Nutella!
Merci beaucoup to Celia and Maggie for the photos!!

Bon anniversaire, M. Twain!

2011-11-30T09:54:00.000-08:00

The Google Doodle today alerted me to the fact that today is Mark Twain's 176th birthday. Merci, Google!

Happy Birthday, Bon Anniversaire, M. Twain. Here is a virtual treat for you! I know you would love these little macarons. Were they popular, did they even exist, when you were in Paris? They are the dernier cri these days in La Ville Lumière. Wouldn't it be nice to be sitting in a little café or tea shop enjoying a few with a cup of café crème right this very moment? Watching the Frenchies hurry by on their way somewhere?

M. Twain's best work, in my humble opinion, is Joan of Arc. (No, I have not read them all.) It is also called Personal Recollections of Joan of Arc by The Sieur Louis de Conte (Her Page and Secretary). The dedication reads:

To My Wife

Olivia Landgon Clemens

This Book

is tendered on our wedding anniversary in grateful recognition of her

twenty-five years of valued service as my literary adviser and editor

1870-1895

The Author

However, this story was first published in Harper's Magazine, in installments, beginning in 1895, but no one knew it was by Mark Twain. It was supposedly written by Jean François Alden, translated from the original unpublished manuscripts of de Conte. Twain wanted his identity to be kept a secret, probably thinking that the book would be taken more seriously if told through the eyes of one of Joan of Arc's childhood friends. Evidently, Twain held St. Joan in great esteem, believing her to be the one historical figure "genuinely free, innocent, and devoid of selfishness."

Of this work, Twain said this:

"I like Joan of Arc best of all my books; and it is the best; I know it perfectly well. And besides, it furnished me seven times the pleasure afforded me by any of the others; twelve years of preparation, and two years of writing."

I am not sure how I first got my hands on this book. My best guess would be that I found it while just hanging out in Barnes and Noble looking through rows and rows of books (one of my favorite past times). The version that I have was published in 1989 by Ignatius Press, San Francisco. The original version was published in book form in 1896. I actually found a free on-line copy of it, too.

The Innocents Abroad, Twain's travel stories published in 1869, was his best-selling book during his lifetime. It is sitting on my nightstand, patiently waiting to be read. From it comes one of my favorite Twain quotes about the French:

In Paris they simply opened their eyes and stared when we spoke to them in French! We never did succeed in making those idiots understand their own language.

I will leave you with one more example of his thoughts on French. This is from Mark Twain, A Biography:

It has always been a marvel to me-- that French language; it has always been a puzzle to me. How beautiful that language is! How expressive it seems to be! How full of grace it is! And when it comes from lips like those [of Sarah Bernhardt], how eloquent and limpid it is! And, oh, I am always deceived-- I always think I am going to understand it.

Twain had many other thoughts on the French, usually dealing with what he called their lack of morality. He was, after all, a master of insult!

Bon appétit, Samuel Langhorne Clemens! (Nov. 30, 1835- April 21, 1910)

Le Jour de l' Action de Grâce

2011-11-24T05:30:00.000-08:00

Invariably, this question comes up in my classes... "How do the French celebrate Thanksgiving, madame?" Well, they don't. They didn't have pilgrims, les pèlerins or Indians, les Indiens d'Amérique. Just Romans, Huns, Celts and other assorted tribes taking them over thousands of years ago. French teachers across the U.S. teach their little darlings vocabulary for Thanksgiving or le Jour de l'Action de Grâce, as it has been translated. I've always thought that sounds a bit strange. I didn't do that this year. We've been working on Paris projects in 7th grade, basic food vocabulary in 6th grade, and more complicated food vocabulary in 8th (20 of them will be ordering off Parisian menus in approximately 100 days so this is serious business!).
WE celebrated with food-- Frenchie-style. We made crêpes in one 8th grade class.

Modern Family, my favorite TV show, even made a reference to the French and Thanksgiving last night. Phil was setting up tables for Thanksgiving bistro-style, unbeknownst to Claire, of course, and he told Luke that he bets that's how the French do Thanksgiving. I hope that some of my students, who also love the show, too, laughed... please? Claire changed the tables back to one long one, by the way.
One of my advisees, a piemaker par excellence, made pumpkin pies for us. Merci, Jacques! (He treated us to key lime a couple of weeks ago...)

Served with the obligatory Cool Whip, of course.

The year I made my own whipped cream for Thanksgiving, a huge debate ensued, started by Son #1, about the merits of Cool Whip over the real stuff. And he took a poll. I have no idea which one won, but there is a tub of that stuff in my refrigerator waiting for the pumpkin pie I made yesterday. A great American tradition, folks.
The French have lots - beaucoup- of different ways to express thanks. They really are a very polite people. If you remember this and have a few handy phrases in hand (or head!) you will go far. After you make eye contact and say Bonjour, madame/monsieur/mademoiselle, of course.

Merci.
Merci bien.
Merci beaucoup.
Merci mille fois. Mille fois merci.
Merci de...
Merci beaucoup pour...
Merci en avance.
Je vous remercie.
C'est gentil de votre part.
Je ne sais pas comment vous remercier.
Avec tous mes remerciements.

And that just scratches the surface.
Personally, I am filled with gratitude- la gratitude- today.

For the sleeping boys upstairs and their sleeping dad.
My family, the out-laws, up in the mountains. I will see them at Christmas. C'est promis!
My in-laws- there are no better ones anywhere. I'd put money on that.
For my friends, both American and French ones, who love me no matter what and make me laugh.
For my job -- the colleagues (who are like my family) I get to work with and my students who keep me young and who hopefully learn a few things about life and French.
For the security that job provides me and my family.
For living in a wonderful country where I still believe that all things are possible.
For living in a great city that continually strives to become even better and doesn't hide it's flaws. (I don't really care for perfection. It's taken me a long time to admit this.)
For my two goofy cats who get up very early with me every morning and then chase each other around the house like maniacs and go back to bed 15 minutes later while I am still typing away.
For this computer and the internet that keep me connected to all those family members and friends and allows me to express myself in this blog.

Okay, time to get the bird - le dindon- ready for the oven. And to reheat the cinnamon buns I made yesterday (only 3 are missing). And to make the cranberry-orange relish for moi. Who knows maybe one of the still-sleeping boys will surprise me and try it today. Miracles happen.
Today's Thanksgiving menu--
Brie (with little truffle specks in it!)
Goat cheese with herbes de provence
Roasted turkey
Garlic mashed potatoes (served with gravy)
Sauteed green beans
Rolls
Pumpkin pie
Cherry pie

My mother-in-law made the cherry pie a tradition. Son #1's birthday always falls right at Thanksgiving (He is 24 today, on November 24th. We will observe a moment of silence around 1:00pm followed by a bubbly toast to his health!) She made a cherry pie when he was very young and he loved it so much that he asked for it every year after that. One year, he ate the whole thing by himself. I am carrying on that tradition...

Bon appétit et Joyeux Jour de l'Action de Grâce à tous!

My Mildreds

2011-11-23T20:10:00.000-08:00

Happy Birthday, Mama!
I love you.
In your honor, I pulled Mildred the Mixer out of the cupboard several times today and gave her quite a workout. You would be very proud of us.

I made pies and cinnamon rolls. You would love the cinnamon rolls. I promise to make them for you during Christmas when I come up to visit. How's that?
I hope your day was good. It was great to talk to you. Take good care of your cold.

Love,
T

Ultimate Cinnamon Buns
from All-Time Best Holiday Recipes (by the editors of Cook's Illustrated)
makes 8-15, depending on the size you cut them

Dough
3/4 c. whole milk, heated to 110˚F
2 1/4 tsp. instant or rapid-rise yeast
3 large eggs, room temperature
4 1/2 c. all-purpose flour, plus extra as needed
1/2 c. cornstarch
1/2 c. granulated sugar
1 1/2 tsp. salt
12 Tbsp. unsalted butter, cut into 12 pieces and softened

Filling
1 1/2 c. packed light brown sugar
1 1/2 Tbsp. cinnamon
1/4 tsp. salt
4 Tbsp. butter, softened

Glaze
4 oz. cream cheese, softened
1 Tbsp. whole milk
1 tsp. vanilla extract
1 1/2 c. confectioners' sugar

1. For the dough: Adjust oven rack to middle position and heat oven to 200˚F. When oven reaches 200˚, shut off. Line 13 x 9-inch baking pan with aluminum foil, allowing excess to hang over pan edges. Grease foil and a medium bowl.
2. Whisk milk and yeast in liquid measuring cup until yeast dissolves, then whisk in eggs. In bowl of stand mixer fitted with dough hook, mix flour, cornstarch, granulated sugar, and salt until combined. With mixer on low, add warm milk mixture in steady stream and mix until dough comes together, about one minute. Increase speed to medium and add butter, one piece at a time, until incorporated. Continue to mix until dough is smooth and comes away from sides of bowl, about 10 minutes. Turn dough out onto clean surface and knead to form smooth, round ball. Transfer dough to prepared bowl, cover with plastic wrap, and place in warm oven. Let rise until doubled in size, about 2 hours.
3. For the filling: Combine brown sugar, cinnamon, and salt in small bowl. Turn dough onto lightly floured counter. Roll dough into 18-inch square, spread with butter, and sprinkle evenly with brown sugar mixture. Starting with nearest edge, roll dough into tight cylinder, pinch lightly to seal seam, and cut into 8 (or more, depending on how thick you want your rolls) pieces. Transfer pieces, cut side up, to prepared pan. Cover with plastic and let rise in warm spot until doubled in size, about an hour.
*After this step, you can refrigerate the rolls for up to 24 hours before baking. When ready to bake, let the buns sit at room temperature for one hour, then remove the plastic and continue with the recipe from step 4.
4. For the glaze: Heat oven to 350˚F. Whisk the cream cheese, milk, vanilla, and confectioners' sugar in medium bowl until smooth. Discard plastic and bake buns until deep golden brown and filling is melted, 35-40 minutes. Transfer pan to wire rack and top buns with 1/2 c. glaze; let cool 30 minutes. Using foil overhang, lift buns from pan and top with remaining glaze. Serve.

Bon appétit, Mama!

Sparkles

2011-11-22T14:06:00.000-08:00

This is how I feel right now. All sparkly on the inside. I don't think I am throwing off pulsating lights on the outside. At least no one has looked at me in an unusually weird way today. (I teach middle school so there is always a certain amount of strange looks thrown at me on a daily basis.) But my boys are home!! I haven't seen them yet since I am still at school. Son #1 drove to Tennessee and picked up Son #2. The fact that he drove that long length of I-40 and back is enough reason to celebrate, n'est-ce pas? For a few days my nest won't be empty. I can cook to my little heart's delight. And hum while I am doing it. Or whistle. Or sing my sweet country tunes while listening to my iPod. (It fits just right in the pocket of my Arles apron.) The hormone-free turkey is in the refrigerator. I have pounds of butter and russet potatoes on hand. Pie crusts will be made tonight. Yeast and flour are ready for roll-making. Cranberries are just waiting to be mixed in with orange for a relish that only I will eat. I have some brie, as well as a lovely round of goat cheese (thanks, BFF!) with herbs and lavender sprinkled on it. And a new cinnamon bun recipe to try out. As much as I will miss the in-laws and the out-laws, I am happy to be staying home with the Ex-Ex, the boys, and the cats.

And if I have really and truly have had 2,422 readers today on this blog and it is just not some glitch at blogspot and Google, well, that is certainly worth some sparkles. A glass of sparkles will be in order to celebrate! Hmmm... Wine Authorities isn't really out of my way home. Maybe there is a bottle of Vouvray Le Bouchet 2008 in the refrigerator waiting just for moi...

Bon appétit, cookers, eaters, and readers!

KISS

2011-11-20T07:53:00.000-08:00

It is too easy for me to get carried away when planning for a big meal. So I am thinking of writing KISS on the back of my hand in permanent marker to get me through the next week. Keep It Simple Stupid. Just look at my list. Marked through, added to, notes everywhere. I found this magazine, All-Time Best Holiday Recipes, by America's Test Kitchen, the editors of Cook's Illustrated, at the grocery store the other day. I stashed it in my carry-on 25 pound purse (at least it felt that heavy) on my recent school trip to Tennessee and pulled it out frequently. I have now marked recipes I plan to use with the darling little pink heart post-its. (I love these magazines-- the recipes are tested over and over and over and they even give you the whys and wherefores about each one. I've never gone wrong with a single recipe.)
This Thanksgiving it will just be the four of us. No trips over the river and through the woods to Grandmother's house we go. After a quick trip over the mountains to fetch Son #2 in Knoxville, we decided that will be enough driving. I have declared, however, that we will make a quick stop in Spruce Pine to see Mildred on her birthday. Son #1 will drive over on Wednesday night or Thursday morning, depending on his schedule and we will all be together for the first time since early August when we dropped College Boy off at his dorm. We will celebrate Son #1's birthday, too, on Thanksgiving Day this year.
With this crowd of men, though, I must remember that they are very fond of the basics. There is a lovely recipe for Baked Brie En Croûte. And Son #1 has developed a love for Brie, but do I dare wrap it up in a puff pastry and add apricot preserves? Maybe I'll have both and see if he likes it. I'm thinking turkey breast instead of the whole bird. Gravy, of course. No brainer there. Au Gratin Potatoes or Garlic Mashed? The mashed will probably win out. Can I get away with adding the garlic, though? Green Bean Casserole or Sautéed Green Beans? Most definitely sautéed. That's not too different from the steamed ones, is it? Sugar-glazed carrots? Probably not. Oven-Baked Stuffing? Fluffy Dinner Rolls or Olive-Rosemary Bread? Rolls. Or wait. Cornmeal Biscuits? I might be able to get away with that. Cranberry-Orange Sauce? I think I am the only one who likes cranberries anyway, so that's a yes! The recipe calls for a splash of Triple Sec and I just happen to have a bottle of that stashed away somewhere. Ultimate Cinnamon Buns for breakfast? They love those. Pumpkin Pie, of course. The missing recipe in the magazine is cherry pie. That's what Grandma started making as a birthday treat for Son #1 years ago and I must carry on the tradition.
And, oh yes, lasagna will be ready and waiting, along with a big pot of chili. I doubt that either son has been starving the past few months (we can track Son #2's debit card and see which fine-dining establishments he has frequented on Cumberland Street in Knoxville), but a mom had to feed her babies when they return to the nest, right?
I think I'd best get up from here, finish that list, and head to the grocery store. With the Ex-Ex in tow to keep me in check, of course.
KISS.

Bon appétit, America's Test Kitchen and Thanksgiving Cooks across the USA!

L'Armistice and 11-11-11

2011-11-13T15:55:00.000-08:00

November 11 is called Armistice Day because it is the day that the Allies and Germany signed an agreement to stop the fighting of World War I. It was not technically a surrender on the part of the Germans. It was signed on the eleventh hour of the eleventh day of the eleventh month in 1918 in Maréchal Ferdinand Foch's private railway car in the forest of Compiègne. The car was put back into regular rail service after the signing, then was on exhibition in the courtyard of Les Invalides in Paris from 1921-1927. After that it was placed in La Clairière de l'Armistice, a special building built to preserve it. It remained there until 1940 when Hitler came to the forest of Compiègne to demand it from the French. He draped it with his swastika-bearing flag and took it to Berlin. The SS later burned it. On Armistice Day 1950, the replacement car, pictured above, was dedicated. It is the same model and built in the same year as the original. I've been there several times. There is also a museum next to it where you can see pictures of the destruction of northern France during the war. Compiègne is Raleigh, North Carolina's sister city.
Under the Arc de Triomphe in Paris is the Tomb of the Unknown Soldier from WWI.

There are always fresh flowers and there is a service every evening. The unknown soldier was interred there on November 11, 1920 and an "eternal flame" lit.

According to Wikipedia, it has only been extinguished once, by a drunk Mexican soccer fan after France beat Mexico during the 1998 World Cup games in Paris. President and Mrs. John F. Kennedy visited the memorial with Charles de Gaulle in 1961. After Kennedy's assassination in 1963, Jacqueline decided to have an eternal flame placed on his grave in Arlington Cemetery.

My high school French teacher was a WWII bride. I wish that I had learned more about her life, that I had asked more questions.
As a tribute to Armistice Day, I decided to make Quiche Lorraine. Lorraine was one of the regions of France taken by the Germans during the war. It is next to the German border. This plaque is also under the Arc de Triomphe.

Alsace and Lorraine were returned to France on November 11, 1918. I've never been there. It is on my to-visit list.
This recipe is the traditional Lorraine recipe. Quiche these days is made with just about anything added, but the original only had bacon or lardon.

I seem to remember being told by my French teacher that it was eaten a lot during the war because the ingredients were readily available on farms. She was very surprised when it became a very chic chic dish.
I found this recipe in My French Kitchen by Joanne Harris and Fran Warde.

Quiche Lorraine
serves 6

For the pastry:
1 3/4 c. all-purpose flour
5 Tbsp (1/2 stick plus 1 tablespoon) chilled unsalted butter, cut into small pieces
1/4 c. chilled vegetable shortening, cut into small pieces
2 large egg yolks, lightly beaten with 2 tablespoons cold water
**Sabbatical Chef note: I used 9 tablespoons butter, no shortening. I had to add more ice water later on when mixing to get it to hold together.

For the filling:
Olive oil as needed
10 ounces slab bacon, cubed (I used thick cut)
2 large eggs
2/3 c. heavy cream
Sea salt, to taste
Freshly ground black pepper, to taste

Make the pastry. Put the flour in a large bowl, add the butter and shortening, and rub together with your fingertips until the mixture resembles bread crumbs. Using a round-bladed knife in a cutting motion, combine the beaten egg yolks with the mixture until a dough ball forms. Turn out onto a lightly floured surface and briefly knead until the dough is even and smooth, then wrap and refrigerate for 30 minutes.
Heat the oven to 375˚F.
Roll out the dough on a lightly floured surface and line a 12-inch tart pan with a removable bottom. Heat a little olive oil in a skillet and cook the bacon for 5 minutes. (I didn't need the olive oil. After the bacon had cooked for about 5 minutes, I drained it on paper towels before adding it to the egg mixture.) In a bowl, beat the eggs, cream, salt, and pepper until blended, then add the bacon. Pour into the pastry shell. Bake for 35 minutes, reduce the temperature to 325˚F, and bake for 15 minutes more. Serve warm.

While I was at it, I also made the Onion Tart recipe from the same book. We had a middle school faculty get together and I thought it would be a nice dish to share with my buddies.

Onion Tart Tarte à l'oignon
serves 6

For the pastry:
1 3/4 c. all-purpose flour
12 Tbsp. (1 1/2 sticks) chilled unsalted butter, cut into small pieces
2 large eggs, lightly beaten
Dried beans or pie weights for baking the shell

For the filling:
3 Tbsp. unsalted butter
2 Tbsp. olive oil
1 pound yellow onions, finely sliced
2/3 c. half and half or light cream
2 large eggs
1/2 tsp. freshly ground nutmeg
Sea salt, to taste
Freshly ground black pepper, to taste

Make the pastry. Put the flour in a large bowl, add the butter, and rub together with your fingertips until the mixture resembles bread crumbs. Using a round-bladed knife in a cutting motion, combine the egg yolks with the mix until a dough ball forms. Turn out onto a lightly floured surface and briefly knead until the dough is even and smooth, then wrap and refrigerate to chill for 30 minutes.
Heat the oven to 400˚F.
Roll out the pastry on a lightly floured surface and line a 12-inch tart pan with a removable bottom, making sure there are no cracks. Return to the refrigerator to chill for another 20 minutes, then line with parchment paper and fill with dried beans. Bake for 20 minutes, reduce the heat to 325˚F, and bake for about 15 minutes more, or until the pastry is golden and set. Remove from the oven.
While the pastry is baking, make the filling. Melt the butter with the oil in a saucepan. Add the onions and cook over low heat for 30 minutes. This long, slow method of cooking makes the onions melt; do not allow them to brown or frizzle.
Mix the cream, eggs, nutmeg, salt, and pepper in a bowl. Put the cooked onions in the baked pastry shell, carefully pour in the egg mixture, and then return the tart to the oven to cook for 25-30 minutes. Serve warm or cold.

**You can, of course, buy pastry dough at the supermarket and skip that step. I usually have some dough from a vinegar pie crust recipe I love in the freezer that I can pull out and thaw pretty quickly.

Bon appétit, Armistice Day and soldiers everywhere! Thank you.

France 2012

2011-11-07T14:08:00.000-08:00

Right now, I have two trips planned for 2012. One in January for 3 days in Paris and 3 days in Villeneuve-lez-Avignon. And the annual 8th grade trip in March for 6 days in Paris and 6 days in Villeneuve-lez-Avignon. We have a homestay worked out with a collège there. I am so excited about this. So, I must save my ~~pennies~~ I mean euros. I have a few left from last year...

Those 1€ and 2€ coins add up!
I also hope to put together a trip for girlfriends to Paris and Provence in July. It is in the planning stages at this moment. The BFF and I have a ~~date~~ planning session scheduled for this afternoon. A glass of something French as an apéritif will certainly ~~motivate~~ inspire us. Come on, ladies. Girls only. Start saving those pennies!

This bank was a gift from one of my girlies a few years ago. Too cute, n'est-ce pas?

Bon appétit, jet-setters!

The Man In Black

2011-11-06T06:11:00.000-08:00

www.aboutfacesentertainers.com/caricature/artist_pages/hough_t.htm

I wear a lot of black. I just do. Sometimes I fight the impulse to buy yet another black sweater or dress. Sometimes, if I find a great bargain, I give in and add it to the collection. I've struggled with the image over the years. The Ex-Ex asked me one time if I was having a Johnny Cash day. However, just recently, I learned to embrace it, thanks to a sixth grade boy. Here's how the story goes:

First period class, 13 eager sixth graders, lesson on telling your age and how to ask someone else's age...

6th grade boy: (hand in air- oh, good, a question, I think, about this fabulous lesson I have just presented) Why do you always wear black, madame?

Me: (mouth kind of open, no sound coming out- I should be used to this kind of thing after 32 years of teaching middle school) Uh...

6th grade girl: (very matter-of-factly) Black is very slimming, you know.

Me: (composure somewhat regained): You probably don't know who this is, but there was a famous country singer named Johnny Cash, and he always wore black and so do I. (As good a reason as any, right? And it is slimming, just for the record.)

6th grade boy: Oh yeah, I know who he was. I've heard his music.

Me: (mouth kind of open again, thinking that I must remember to thank his parents) Good for you! I am impressed.

Back to the fascinating lesson on the French verb avoir...

Later in the week, I gave them a quiz and I put a caricature of Nicolas Sarkozy, president of France, on it as extra credit to see if any of them know who he is.

www.toonpool.com/cartoons/Nicolas%20Sarkozy_45613

One girl guessed Johnny Cache. She spelled his name in French, no less! She didn't even know she had done it. How great is that?

So now when I get up in the morning and pull on a black turtleneck or tights, I think, thank you, Johnny. It's a good look. I guess it is just who I am. It doesn't mean I am depressed or going to a funeral, either.

Accessories--
The black boots that I bought in Arles in 2008--

The black Longchamp purse I bought at Galeries Lafayette on one of my March student trips--

The inside is always a disaster (the phone is usually buried way in the bottom somewhere so that I can't possibly get to it when someone calls)--

One of two black trench-type raincoats that I own--

Carol, at Paris Breakfasts, posted recently about what the Frenchies are wearing... noir, bien sûr, so I feel even more chic.

Back to Johnny... I visited Folsom Prison a few years back when out in California for computer training. Luckily, I was with another teacher who grew up in the area. We finished our work early one day and decided to see the sights. I jumped at the chance to see the prison. Sounds a little weird to you, does it? When you grow up on the music of Johnny Cash, it is not at all weird. My dad and mom listened to him all the time. When Walk The Line came out on video, my boys gave me my very own copy of it. Son #2 even downloaded some of the songs on his iPod- I was so pleased and proud. I am listening to the soundtrack as I type.
Naturally, my thoughts turned to What would Johnny eat? And bless the internet and google because thanks to them I found out. All I had to do was just google Johnny Cash favorite food and up popped a picture of his sister Joanne and a bowl of chili. A fitting recipe for a chilly Sunday afternoon so this is what the Ex-Ex will have while he watches football today.

Rest in peace, Man in Black.

Johnny Cash Chiliserves 12
from www.squidoo.com/johnny-cash-chili

(I wish I had my mom's old cast iron pot to make this. She used to make things like this on the wood cookstove she inherited from my grandmother.)

5 lbs. sirloin steak, chopped
3 packages McCormick's, Lawry's, Schilling or any other good chili seasoning mix
Mexene chili powder
Spice Island's chili con carne seasoning mix
4 15-oz. cans red kidney beans
4 16-oz. cans whole tomatoes
1 can tomato paste
Seasonings to taste:
Cumin
Thyme
Sage leaves
Garlic powder
Onion powder
Salt
Chopped onions
Chopped chile peppers
2 Tbsp. granulated sugar

Brown meat. Add chili seasoning and cook 5 minutes. Add beans, tomatoes, spices to taste, onions, chile peppers to taste, sugar, chili powder and/or chili con carne seasoning to taste. (Tasting here is essential so you won't over season.) If too hot, add more tomatoes. Add tomato paste. If chili seems too thick, add water. Simmer on low heat 20 minutes.

**Sabbatical Chef notes: I cut the recipe in half (just the two of us now) and made a few adjustments. I used petite diced tomatoes with green chilies in them. I used one envelope of chili seasoning, I ground up one teaspoon each of cumin seeds and rubbed sage. I threw in a teaspoon of herbes de provence (mine is a mix of thyme, basil, savory, fennel seeds, and lavender flowers-- the recipe has been Frenchified!). I chopped up a medium-sized onion and two cloves of garlic. I added a tablespoon of sugar. I left out the garlic and onion powders. I didn't have any con carne seasoning on hand. It is pretty spicy as it is. I didn't add the tomato paste. The Ex-Ex doesn't care for a strong tomato taste. It is pretty darned good, if I do say so myself.

Johnny's Cornbread

Once again, a well-seasoned cast iron skillet would be the best thing to bake this in.

1 1/2 c. self-rising cornmeal
1 1/2 c. self-rising flour
1 1/2 Tbsp. granulated sugar
1 tsp. salt
2 1/2 tsp. baking powder
2 eggs
2 3/4 c. buttermilk
1 onion, chopped
1/2 c. melted butter

Mix cornmeal, flour, sugar, salt, and baking powder. Add egg, buttermilk, and chopped onions. Pour into skillet and bake at 350˚F for about an hour or until done. Take out of oven and pour melted butter on top. Let set for 10 minutes before cutting.

Bon appétit, Johnny!

Le Toussaint et Maillane

2011-11-01T10:18:00.000-07:00

All Saints Day. November 1. No work for the Frenchies. No school. Tomorrow is the day when they visit cemeteries and leave flowers. However, some of them will do this today since they work tomorrow. Chrysanthemums are the flowers for graves in France. You would never, ever offer them to a living person. Remember that in case you are invited for dinner and want to take a nice little gift to your host or hostess. Stick with roses.
In 2008, Chef Érick and I took guests to Fassy bakery in Maillane in late October and Jean-Pascal was making these lovely pâtisseries.

He is one of my favorites. Always very welcoming and very funny. He had a hard time understanding why I was going to leave his Provence and return to the United States at the end of my sabbatical. He let me make my own fougasse that day. Well, I got to cut it anyway.

His family has been baking for six generations.

The bakery occupies the former home of the maternal grandparents of Frédéric Mistral (1813-1914), the Nobel prize winning poet. I took this photo of him just a day or two before I left Arles. I roamed around town taking my last sabbatical pictures.

I am quite sure I heard him whispering to me that I would return someday. That I wouldn't be able to stay away from his Provence. He's right. I will be back in January, Frédéric. Attends-moi.

Two of M. Mistral's quotes I particulary like--

-"Quand le Bon Dieu en vient à douter du monde, il se rappelle qu'il a crée la Provence."
(When the Good Lord has doubts about the world, he remembers that he created Provence.)

-"Qui a vu Paris et pas Cassis, n'a rien vu."
"Qu'a vist Paris e non Cassis a ren vist."
(He who has seen Paris and not Cassis has seen nothing.)

Fougasse
recipe from Érick and Madeleine Vedel

Fougasse is a Provençal flat bread. It is cut in a ladder-type shape and can be savory or sweet. When it is made with olive oil it is part of the Christmas meal in Provence (Pompe à l'huile). It can be filled with olives, cheese, anchovy paste, pork cracklings, etc. Or it can be flavored with orange, sprinkled with cinnamon and sugar.

500 grams of bread flour (2 1/4 cups)
10 grams of salt (1/2 tsp.)
20-30 grams of baker's yeast in cakes (more in winter, less in summer)
200-250 grams of water (1 cup or a little more), as needed

Mix together the above and knead for 15 minutes. Let it sit overnight in the refrigerator wrapped in plastic to keep the dough from drying out.
The next day, take out the dough, cut it into sections, roll it out and make the cuts you would like. Add pork or duck cracklings by folding them into the dough, then rolling the dough again, folding it again, rolling again. Or sprinkle some cheese and sun-dried tomatoes on top, or olives, olive oil, herbes de provence, or honey. Tapenade could be used. If you decide to use orange flavoring, do so when you mix the dough. You can really use your imagination here. (I really liked to eat it for breakfast, no matter what flavor, so when I went out to get pastries, I almost always bought one or two.)

Preheat oven to 200˚C/420˚F. Let rise 15-30 minutes in a warm place just until it is filled out. Place on parchment lined baking sheets and bake for 10 minutes or until just golden brown on top.

Bon appétit, Le Toussaint, Jean-Pascal Fassy et M. Mistral!

Vincent Van Gogh

2011-10-29T11:59:00.000-07:00

I have posted several times about my friend Vincent. Recently 60 Minutes did a segment about a new book, Van Gogh: The Life that has been written about him by two gentlemen from Aiken, South Carolina. Steven Naifeh and Gregory White Smith have a new theory about his death, one that makes a lot of sense to me.
Watch Morley Safer's interview and see what you think. I plan to ask Santa for the book.
http://www.cbsnews.com/video/watch/?id=7384904n&tag=contentBody;storyMediaBox

Bon appétit, Vincent. Rest in peace.

Cake pops and Halloween

2011-10-29T11:24:00.000-07:00

I am never quite sure who or what will show up in my classroom on Halloween. We celebrated it a few days early this year due to the fact that we don't have school on October 31. Great timing for the end of the quarter and a faculty workday. This guy came in the door. As did this famous American.

A uni-tard kind of costume in various colors and patterns is big this year evidently. I saw purple, camo, yellow

pink

and black.

I have to admit that I miss the costume-making days. I made lots of them over the years, most of the time some character who wore a cape, such as Batman, Robin Hood, and Power Rangers. The Duke Blue Devil was my first. Son #1 wore it everywhere when he was two years old. Even to the annual Duke-UNC football game that year, 1989, I think. A photographer spotted him and he made the front page of the Herald-Sun newspaper the next day. (Duke lost unfortunately.)

Way cute, n'est-ce pas?
Anyway, back to 2011. Yesterday we carved pumpkins and made haunted gingerbread houses for fun and to raise money for UNICEF. Everyone votes for their favorites by placing money in the UNICEF boxes.

We delivered the decorations to two local retirement homes at the end of the day.

One enterprising young man sold jokes to raise money for his UNICEF box.

My advisory group decided to have a cupcake sale to raise money. One of the girls really wanted to try to make cake pops. And, not to be out done by a 7th grader, I decided to give it a try, too. (I also found out that Pioneer Woman had whipped some up, so that was an added incentive, I must admit.)

They were fun to make. And they sold quickly. They were pronounced delicious by the middle schoolers. (The Ex-Ex had one for breakfast and I didn't even make him pay for it.)

Cake Pops
one cake recipe makes about 20, depending on size
Supplies can be found at most any craft store-- Michael's, Jo-Ann's, etc.

1 cake recipe, any flavor or color, homemade or boxed
1 frosting recipe, any flavor or color, homemade or from a can (I used vanilla)
1-2 10-oz. bags melting chocolate, any color (I put it on kind of thick)
1 bag lollipop sticks
Various tubes of gel icing and sprinkles for decorating

Bake the cake according to directions in a 9x13-inch pan. Cover the cake with a dishtowel and allow it to cool completely. (I baked the cake the night before.)
Once the cake has cooled, gently crumble it into a large bowl, about 1/4 of the cake at a time. When finished, you should have fine cake crumbs.
Use two forks to work the icing into the cake. Keep working until the icing is no longer visible.
Roll the mixture into balls and place on parchment paper lined baking sheets (or whatever will fit into your freezer).
Place them in the freezer, uncovered, for at least an hour. They need to be very firm before coating them.
Place the melting chocolate pieces into the bowl of a double boiler and heat. (I just put them in a pot that fits into another pot with simmering water in it- just be careful not to get water in the chocolate.) Stir the chocolate until it is completely melted and smooth.
Insert the sticks into the balls and coat the ball with the melted chocolate. I did this using a spoon. It was easier than trying to roll it. Be sure to thoroughly coat the bottom of the ball where it meets the stick.
Roll the balls in sprinkles, if you wish. Lay them back down onto waxed or parchment paper. I stood mine up instead of laying them flat. Do as you wish.
Decorate with icing or however you wish! I had orange, white, and black melted candy to coat mine with and then just mostly drizzled different colors with a spoon.

Bon appétit, Halloween! Happy Trick or Treating!

Chouquettes

2011-10-28T08:26:00.000-07:00

I love these little treats. I even love the name. Chouquettes. Shoo-kett for those of you unsure of the French pronunciation system. These were brought in by Antoine to share with his classmates today. He and his mom, a Frenchie, made them. Last spring, two Frenchie friends met my students and me at the Avignon train station with a little bag of these for me. I do not recall even sharing them with Arles Lucy, my co-chaperone. Not very nice, was it? I think that I ate them as quickly as Fanny Frog ate the beignets from Rue Cler when she was visiting last spring.

This recipe is courtesy of Chocolate & Zucchini, a website that I love! She lives my fantasy life-- cooking and living in France. And writing books!

Chouquettes
makes about 40

6 Tbsp. unsalted butter, diced
1/4 tsp. fine sea salt
2 Tbsp. sugar
1 c. all-purpose flour, sifted
4 eggs, at room temperature
Pearl sugar

For the sugar syrup:
2 Tbsp. sugar
2 Tbsp. water

Combine butter, salt, sugar, and 1 cup fresh water in a small saucepan and bring to a simmer over medium heat. Remove from heat, add the flour all at once, and stir quickly with a wooden spoon until well blended. Return the pan over medium-low heat and keep stirring until the mixture forms a smooth ball that pulls away from the sides of the pan.
Let cool for 3 minutes. Add the eggs one by one, stirring well after each addition. Cover and refrigerate for 30 minutes or up to a day. Félicitations! You have just made choux pastry (for those éclairs or cream puffs you've been dying to make).
Make the sugar syrup-- combine the 2 tablespoons sugar and 2 tablespoons water in a small saucepan. Bring to a simmer over high heat, lower the heat to medium and simmer for 1 minute. Set aside to cool.
Preheat the oven to 400˚ (200˚C) and line a baking sheet with parchment paper or a silicone baking mat. Sprinkle pearl sugar evenly on the prepared sheet. Remove the batter from the fridge and use two teaspoons or a piping bag fitted with a plain tip to form small balls of batter, about the size of a walnut, that you will plop on the prepared sheet, leaving an inch of space between them. Brush with sugar syrup using a pastry brush, and sprinkle with pearl sugar. (There will be some grains of unused sugar on the sheet, but don't worry about it; you can collect the grains after baking and reuse them in another batch.)
Bake for 20 minutes, until puffed up and golden brown (do not open the door during the first 10 minutes of baking). Turn off the oven, open the door just a crack, and leave the chouquettes in for another 5 minutes to prevent a temperature shock, which would cause them to deflate.
Transfer to a rack and let cool completely before serving. Keep any leftovers in an airtight container at room temperature and reheat for 5 minutes in a 300˚F (150˚C) to restore the original texture.

Bon appétit, les petites pâtisseries françaises!

La maman des poissons

2011-10-26T08:42:00.000-07:00

Blogging is what I know. I love this blog. I love the student who helped me set it up in 2008 before I embarked on my grand adventure of living and working in France. So, when I attended a session at a recent foreign language teachers' conference here in North Carolina about blogging the wheels started turning. The session was led by two French professors at Duke. I recognized the name of one because she wrote a book I love, Blame It On Paris. I sent an email to our Computer Whisperer here at school and told him I want to start a class blog. We've met and planned. I am still excited about it. The enthusiasm hasn't waned. I opened up the naming of the blog to the 7th graders. (I chose them because I will teach them again next year and we can track our progress.) A brainstorming session ensued in one class and French Fish was thrown out. Well, the more I thought about it the more I liked it. Then an art contest came about. Above is one of the entries. We need a mascot, after all, don't we? Here are a few more--

Berets and baguettes appear to be de rigeur for our little fishes, nos petits poissons.
Anyway, all the talk of fish, made me think about a song that I heard while living in France. Chef Érick loves Boby Lapointe and his funny songs. We even drove to his hometown, Pézenas, in southern France. Boby was a brilliant man who knew how to use words and his songs are very funny. Here is La maman des poissons (the fish mommy)-- Could this be me now???

Bon appétit, la maman des poissons!

The Queen of Tarts

2011-10-25T18:52:00.000-07:00

She is really calling her business Kathleen's Perfect Pies. Some friends and I decided to call her the Queen of Tarts. Kathleen is a retired French teacher, very recently retired. I ran into her, almost literally, at a foreign language teachers' conference a couple of weekends ago. She may be retired, but she is still making presentations for the rest of us. And she is making pies! The Ex-Ex and I drove out to the Hillsborough Farmers' Market Saturday morning to get one before they were all gone. He chose apple, but she also had butternut squash and cherry.

I intend to have a slice with my evening cup of tea tonight. I look forward to it. Life's little pleasures.
My grandma Bell was a pie eater. She loved to go out to lunch when we would come visit. There weren't many choices in Spruce Pine, but one little restaurant on Lower Street named Cedar Crest served really good pie. She was a happy woman when she could have a nice slice of coconut cream pie with her cup of coffee at the end of the meal. She loved the Ex-Ex. He would always eat pie with her. (I don't remember ever turning it down, but Christine had a thing for handsome men.) When she was in her 90's and fading kind of in and out, she would imagine that she was out to lunch, preferably with Jim Neighbors, aka Gomer Pyle. And I will bet that she had pie for dessert.

Coconut Cream Pie
recipe from The Life & Times of NotQuiteJuneCleaver

Crust
(A great basic unsweetened crust for general pie-making. It can be pre-baked for cream pies or used unbaked for filled pies.)
This recipe makes enough dough for four 9-inch pie shell bottowms or two pies with top and bottom crusts.

3 1/2 c. all-purpose flour
1 tsp. salt
1 c. shortening (or lard or butter or any combination-- I use chilled butter)
1/3 to 1/2 c. cold water
1 Tbsp. vinegar
1 egg, beaten

Stir the flour and salt together in a large bowl. Cut the chilled butter into the dry mixture using a pastry blender or by pinching the fat into the mixture with your hands. The resulting mixture should have lumps no smaller than peas. Add the vinegar to the chilled water. Slightly beat the egg and mix with the water/vinegar. Pour the chilled water mixture into the dry mixture, a small amount at a time, mixing gently with a fork until the dough is wet enough to be packed into a ball. The dough should be handled as little as possible to prevent the blending of all of the fat lumps.
Split the dough into 4 equal amounts, roll them into balls and wrap them in plastic before placing them in the refrigerator to chill for at least 30 minutes. Generously dust a clean, dry surface with flour and remove one of the packages of dough from the refrigerator. Flatten the dough slightly and dust the dough's top before rolling the dough out with a rolling pin. Start rolling at the center of the dough and work outwards. Quickly roll the dough into a circle 1/4 or 1/8 inch thick. The size of the circle should be about 4 inches wider in diameter than the pie pan. Carefully place the dough in the pan and press it into the pan, being careful not to press the dough too thin. Cut the pie crust slightly larger than the pan and crimp the edges.
(Unused crust can be flattened a bit, wrapped in waxed paper, placed in ziploc bags and frozen. When ready to use, remove from freezer, allow dough to come to room temperature and proceed with your recipe.)
Line the crust with a parchment paper circle and fill with pie weights, dried bean, or rice. Place crust in a preheated 425˚ oven for 5-6 minutes, just until it begins to brown.

Coconut Cream Filling
1 1/2 c. sugar
4 Tbsp. cornstarch
1 1/2 c. milk, evaporated milk, half and half or any combination of these
3 egg yolks (save the whites for the meringue)
7-8 oz. flaked coconut
3 Tbsp. butter
1 tsp. vanilla

Mix sugar and cornstarch in a heavy saucepan until completely blended. Add milk slowly and mix completely with a wire whisk. Cook, stirring continuously, over low heat until it begins to thicken. Take out a little warm filling and add to the egg yolks and mix well. Pour this back into the saucepan and continue heating, still stirring continuously. When filling gets thick, add butter and whip with the whisk until it is melted. When the filling is sufficiently thick, add vanilla and coconut (reserving 1 Tbsp. coconut to sprinkle on top of meringue). Pour filling into crust.

Meringue
Use a clean, dry bowl, preferably glass, stainless steel, ceramic or copper. Egg whites whip better when they are room temperature.

3 egg whites
3/8 tsp. cream of tartar
6 Tbsp. white sugar

Add cream of tartar to unbeaten egg whites. Whip to medium soft peaks. Beat in sugar, one teaspoon at a time. Continue beating until egg whites are glossy and hold a firm peak. Spread meringue over piping hot filling and spread to the edges to seal. The hot filling will insure that the inside of the meringue cooks, preventing weeping. Sprinkle with remaining coconut. Bake at 425˚ until coconut is toasted and peaks of meringue are browning, about 4-5 minutes.

Bon appétit, Queen of Tarts, Grandma Christine and all pie lovers!

North Carolina State Fair 2011

2011-10-23T19:10:00.000-07:00

I love going to the State Fair. I didn't get to go when I was young. Spruce Pine was just too far away from the big city of Raleigh. My city-dwelling cousin would invite me down every year and every year I would long to make that trip and see what it was all about. But it just was never to be until I moved to Durham after college.
This year, my advisees talked me into taking them after school. We loaded up the mini-bus and away we went. Signora decided to go with me so that I would have a buddy. (The kids were worried about me.) Never go to the State Fair with someone who doesn't like to eat. That's my motto. She was the perfect buddy!
So, roasted ears of corn were first.

Signora enjoyed hers tremendously... a little lemon salt and pepper sprinkled on, sticking to the melted butter.

Next on our Fair food tour- sweet potato fries.

They were pretty good. Not great. Maybe if they had been cut thicker?
Amish fudge was irresistible. The plain chocolate was way better than the chocolate peanut butter.

We only ate a bite. Really. We actually brought some home to share with our husbands.
When we first arrived, I spotted this guy bobbing in the breeze.

Skeptical? Oh yes. Sure, I thought. After a couple of rounds, though, I had to check it out.

I crept a little closer... Ok, just to see if he had a real crêpe maker, like the crêpe makers in Paris, you know.

Oui, it was authentic. His little kitchen trailer was immaculate. He offered Nutella crêpes. How could I resist? Ordering time. Lo and behold, a real French-speaking Belge. Who would've thought? He is currently living in Charlotte (a city that doesn't allow food trucks... tsk tsk). He insisted that I take his photo with his masterpiece.

Now, the taste-test. Sure, looks matter, but it has to taste good, too.

A satisfied customer.

We ran across this sign next.

Which led to this one-

Which led us into a tent where Chef Benjamin was holding court. Another Frenchie. A Parigot this time. I spoke one word, oui, and he pronounced me Québecoise. No, I said, I spent a summer there, but most recently I lived in Arles and worked with a chef. To which he replied that I certainly did not sound Provençale. No kidding, Chef. No one but a Provençal sounds Provençal. We sampled his bread and moved on.
We met back up with the kiddies and sampled the latest craze in State Fair food.

Two of the boys had bought some.

Looks kind of like intestines, doesn't it? Gross, Mme E. It didn't go over too well with anyone in the group. Most of it went into the trashcan. Kool-Aid powder mixed with funnel cake dough, in case you're wondering how Kool-Aid can possibly be fried.
There were lots of other things to try, but I had had my fill.

But we got some exercise walking around the barn and checking out the cows.

We bought omelet bowls for each other from a Blowing Rock potter.

We strolled around admiring the vegetables and fruit, including a huge award-winning pumpkin weighing in at 522.8 pounds.

And another one decorated to look like a BBQ sandwich.

We all had fun and could've stayed longer than our allotted three hours. It was a school night, though, and one young man had already won a stuffed Jamaican banana taller than him by tossing rings on beer bottles, so it was time to call it a night.

Bon appétit, NC State Fair! See you next year!

Tea and cookies

2011-10-11T18:12:00.000-07:00

At the end of a very long Tuesday which feels like a Monday except for the 7:30 am meeting I conduct on Tuesday mornings, this is the ticket to relaxation. The whistle of the tea kettle. My favorite blue and yellow mug chosen for me by a French friend who knows how I feel about the colors of Provence. Sophie's lavender honey from the Arles market. Homemade cookies. And my pajamas.
That's it for today. Excuse me while I sip my tea and listen to the tea kettle.

French Lemon Sablés
makes 3-4 dozen, depending on size

1 c. unsalted butter, at room temperature
3/4 c. granulated sugar
1/2 tsp. salt
1-2 Tbsp. grated lemon zest, or to taste
2 eggs, separated, at room temperature
2 c. all-purpose flour
1/2 c. coarse white decorating sugar

Combine granulated sugar and lemon zest.
Beat butter on medium speed of mixer until smooth and creamy. Beat in sugar-lemon zest mixture and salt until combined, about 1 minute. Beat in egg yolks. Store egg whites in refrigerator until ready to use.
On low speed, gradually beat in flour until dough looks moist. Divide dough in half; roll each half into an 8-inch log. Wrap in parchment paper. Chill at least 8 hours or overnight.
Preheat oven to 350˚F. Line baking sheets with parchment paper. Unwrap logs. Brush with reserved egg whites. then sprinkle with decorating sugar, rolling to make sure sugar sticks.
Using a sharp knife, cut each log crosswise into 1/4-inch thick slices. Place 1 inch apart on baking sheets. Bake 12 minutes or until lightly brown around edges. Cool on pans on racks for a few minutes. Transfer to racks; cool completely. (Or not!)

Bon appétit, Tuesday!

Provence A-Z

2011-10-09T08:14:00.000-07:00

Actually, I like the French title better-- Provence Lover's Dictionary. I bought the French version in Arles while living there. The BFF found the English version this past summer at one of the local dollar stores for $1. No kidding. After she confessed about how much she paid for it, I went and bought all the copies in the store (this would be the earliest I have ever bought a Christmas gift).
Anyway, I've been thinking of looking through my 26,474 photos and seeing how many of the entries in the book I have taken photos of. Quite a project, n'est-ce pas? Oui, sans doute, but I will then be able to make a list of entries I do not have photos of and then next time I am in Provence, snap photos. A worthy project, I think. A good use of my time. A goal. And not to brag or anything, but I know exactly when I will be back in Provence. I have two trips planned. January 16-20, 2012 and March 7-13, 2012. Am I lucky or what?
Shall we begin?
In the introduction to the book, there is a Thomas Jefferson quote (quite the lover of all things French, too, just like moi):
I am now in the land of corn, wine, oil, and sunshine. What more can man ask of heaven? He said this in Aix-en-Provence, March 27, 1787.
En français: Je me trouve actuellement dans le pays du blé, du vin, de l'huie et du soleil. Que demander de plus au paradis?
I am a bit confused about the translation-- le blé isn't corn, it's French for wheat. So how do I find out what TJ really said? Did he say it in French or English? (Several minutes later...) I googled and googled and couldn't find the quote. Oh well. Back to our story.

I am very fond of this statue of Mr. Jefferson in Paris.
Here is the map of Provence from the English version of the book. I am not sure who is the artiste.

Accent
The Provençal accent comes under quite a bit of scrutiny. It can be almost impossible to understand. While I was in Arles, we would frequently go to a café in the Place du Forum for our apéritif or apéro, if you really want to sound Provençal. The owner was a friend of Érick's gang, but I was never able to understand a word coming out of his mouth. He was a Marseillais. I have no photo of him... I imagine he thought I was a deaf-mute anyway since I never uttered a word in his presence. Taking his photo would have seemed weird. The only words of Provençal that I have learned have come from listening to Moussu T e lei Jovents. Great music. For example-- ma polida means my pretty one.

Ail
Also known as le divin bulbe. You cannot cook (or eat) in Provence without mass quantities of garlic. Pas possible. I now go into a semi-panic when I realize I am out of it. A saying from way back in the day: Bon ail contre mauvais oeil. It supposedly was protection against the evil eye. Whatever that was.

As I sit here and think about evil eye, I hope that none of my students read this. I am known for having quite an evil eye when someone acts up in class. They may start throwing garlic at me. Hmmm. Think I'll move on.

Aïoli
I am crazy about this stuff. It is really just fantastic homemade mayonnaise with enough garlic in it to cure anything that ails you. Well, I am still not sure about the evil eye. Chef Érick felt it was his duty to teach just about everyone who came for a cooking stage how to make it. Grating garlic against the tines of a fork, drizzling in the oil olive, wearing your arm out trying to get it just right. I wish I had video-taped him making it. But here are a couple of photos of him in action--

There are more A's in the first chapter of the book, but I have to get myself out of my pajamas and be more constructive than sitting in front of my computer for hours and hours, so I will leave you with Peter Mayle's recipe for aïoli. It is so good served as a dipping sauce for boiled potatoes, carrots, hard-boiled eggs, escargots (yes, snails), boiled salt cod, or anything else your little heart desires. I have already posted Chef Érick's recipe.

Aïoli
for 8

16 cloves of garlic
3 egg yolks
Half a liter of the best olive oil you can find (cold pressed)

Peel the garlic. Put cloves in a mortar and crush them to a pulp. (Or grate them on a plate with a few squirts of lemon juice by rubbing the garlic against the tines of a fork pressed against the plate. Then put the garlic into the mortar.) Add the egg yolks and a pinch of salt, and stir until the yolks and garlic are thoroughly blended. Then, drop by drop, start adding the oil, stirring (and never stopping) as you go. (It helps to have a partner for this.) By the time you've used about half the oil, the aïoli should have thickened into a dense mass. The rest of the oil can now be added (and stirred) in a continuous, steady flow. The aïoli become thicker and thicker, almost solid. This is how it should be. Add a few drops of lemon juice and serve.

While in Arles, I watched a Moussu T video of an aïoli contest. I think it is the equivalent of our Southern barbecue contests. Really. Vraiment.

Bon appétit, les Amoureux de la Provence!

Saturday colors

2011-10-08T12:56:00.000-07:00

Could there be anything more glorious than a blue sky on a fall Saturday morning? No, I don't think so. Forget cleaning house and washing clothes. It just isn't right to stay inside. Especially not when there is a breeze blowing and the temperature is around 65˚. This kind of morning begs for a trip to the Durham Farmers' Market. Here are some of today's sights.
Pumpkins galore

Peppers

Sweet potatoes

Garlic

Flowers

Tomatoes

Simple beauty everywhere

A great morning for strolling and working up an appetite.
Breakfast at Mad Hatter Bakeshop and Café.
The Biscuit

(I think it looks like an octopus!)
Breakfast Burrito

After breakfast, a walk down Ninth Street, with a visit to The Regulator Bookshop. (My book will be sold here as soon as I get it written...)
Then the beginning of the Duke-Maryland field hockey game.

And finally, home to make Pioneer Woman's Perfect Pot Roast.
Fall is my favorite season.

Perfect Pot Roast
10 servings

1 whole (4-5 pounds) chuck roast
2-3 Tbsp. olive oil
2 whole onions
6 whole carrots
Salt, to taste
Pepper, to taste
1 c. red wine (optional- you can use beef broth instead)
2 - 3 c. beef stock
3 sprigs fresh thyme
3 sprigs fresh rosemary

First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.
Heat a large pot or Dutch oven over medium-high heat. Then add 2-3 tablespoons of olive oil (or you can do a butter-olive oil split).
Cut two onions in half and cut 6 carrots into 2-inch slices (you can peel the carrots if you wish, but you don't have to). When the oil in the pot is very hot, but not smoking, add in the halved onions, browning them on one side and then the other. Remove the onions to a plate. Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Remove them to a plate.
If needed, add more olive oil to the very hot pot. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2-3 cups). Add in the onions and carrots, as well as the thyme and rosemary. Put the lid on, then roast in a 275˚F oven for 3 hours (3 lb. roast) or 4 hours (4-5 lb. roast).
** My ovenproof pot is not large enough for all that, so I heated up the Crockpot (slow cooker), put it all in there and cooked it on high for about 4 hours.

Bon appétit, l'automne!

Bon anniversaire, John!

2011-10-07T07:25:00.000-07:00

It is John Mellencamp's 60th birthday today. Malheureusement, I was not at his concert at the Olympia in Paris this past summer. He was spotted around town with Meg Ryan, his main squeeze.

I sound like a gossip columnist, n'est-ce pas? I don't follow celebrity gossip much, but I have been a Mellencamp fan for a long time. Back when he was John Cougar. I've seen him in concert a couple of times even. But not in Paris. Hélas...
You should know, John, that cupcakes were consumed in your honor today. Not just any cupcakes, but Nutella cupcakes. Did you eat any Nutella crêpes while in Paris? I hope so!

Enjoy a vintage music video of one of my favorite songs. Feel free to sing along and even get up and dance a bit yourself if the spirit moves you!
Does this bring back memories, Ex-Ex?

Bon anniversaire, John!

For the love of Nutella

2011-10-01T15:32:00.000-07:00

I have not fallen into a Nutella coma... yet. I haven't done anything except lick assorted bowls, spoons, beaters, fingers, and spatulas.

I haven't even sampled the finished product. But these babies have to be good. The batter was seriously delicious. The buttermilk gave it a welcome tang, what with all the chocolate and sugar. Here they are.

Yes, two are indeed missing. No, I really haven't tasted them yet. The Ex-Ex and College Boy ate one each pre-icing.
I decided to pipe the icing on even though I am really bad at it. Then I decided to have a Miss Cupcake Contest. Bored? Maybe. But here are the finalists.

Miss Blue

Miss Purple

Miss Green

Miss Yellow

Miss Orange

Miss Blue isn't very photogenic, is she?
Miss Orange (my new favorite color) is a little too Halloween-y for me just yet.
Miss Yellow is a bit too pointy on top.
Miss Purple (I wanted her to win) is just too flat.
The winner is Miss Green.
I will eat her for dessert. That's her prize.
And I need to stop now because I am starting to worry me.

This recipe came to me from the BFF who saw it on Jessica's (the Cupcake Queen) Facebook page, who got it from www.goodlifeeats.com. I just always feel compelled to cite my ~~dealers~~ sources.

Chocolate Nutella Cupcakes with Nutella Cream Cheese Frosting
(makes 3 dozen)

Cupcakes:
2/3 c. Nutella
1 c. all-purpose flour
1 1/2 c. cake flour
1 1/2 c. unsweetened cocoa powder
2 tsp. baking soda
1 tsp. baking powder
3/4 tsp. salt
3 large eggs
1 1/2 c. sugar
3/4 c. butter, softened
2 1/2 c. buttermilk

Frosting:
6 oz. cream cheese, softened to room temperature
2 Tbsp. butter, softened
1/2 c. Nutella
1 tsp. vanilla extract
1 lb. (about 3 3/4 c.) confectioners' sugar

Line 3 dozen muffin cups with cupcake liners. Set aside.
Preheat oven to 350˚F.
Sift together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large bowl, beat the eggs and sugar for 5 minutes, until it is pale and thick. Add in the butter. Mix until combined. Add in the Nutella and mix, then the buttermilk. Beat until well incorporated.
Add the flour mixture in 3 increments and beat until smooth. Divide batter into the cupcake tins. Bake for 18-20 minutes or until a toothpick comes out clean. Do not overbake. Remove from oven and let cool completely before frosting.

Frosting:
Cream the butter and cream cheese in the large mixing bowl of a stand mixer. Add the Nutella and vanilla and continue to cream. Slowly incorporate the powdered sugar as you continue to cream. Scrape down the sides of the bowl. Beat on high speed until fluffy and smooth, adding milk or additional sugar, if needed.

Bon appétit, Nutella!

October has arrived!

2011-10-01T09:18:00.000-07:00

What is there not to love about October? Cooler weather, blue skies, leaves changing colors, making stews, soups, and bread, drinking red wine, hot chocolate, and lait chaud. Taking one of these

and making this.

But that's not what I am making today. College-age son is home so I am making Pioneer Woman's Pot Roast and mashed potatoes. My boy need home-cooking. Oh, and nutella cupcakes. But I can't give the recipes and photos until I actually make them and that means I have to head out to the grocery store in just a few minutes and then start the process of making my house smell heavenly. The roast has to stay in the oven for 3-4 hours.
Today's big news is that I've found a new Frenchie cooking blog and possible new virtual pen pal. My 8th graders have subscriptions to Yabla, a French video series. For next week's assignment, I found Annette making crêpes on a French TV station. I then went to her blog, left a gushing note (well, as much as I can gush in French... not quite the same, I am sad to admit), and now can find more food stuff en français. I am happy!! Her blog is La Dinette d'Annette and I have officially subscribed to it.
So, off to Harris Teeter for supplies and an afternoon of cooking. With the windows open and the sun streaming in.

Bon appétit, Octobre!

Lonesome Dove

2011-09-27T14:24:00.000-07:00

Larry McMurtry won a Pulitzer prize for his novel in 1985. I read it. In 1989, it was made into a TV mini-series. I watched it. Then I bought it on DVD and watched it some more. I still watch bits and pieces of it when it comes on TV. I laugh out loud every single time Captain Augustus McCrae, Gus for short, played by Robert Duvall, throws out one of his one-liner bits of wisdom. And I cry every single time he dies. I know it's coming, but I always hope he'll go ahead and let them cut off the other leg so that "the gangrene" won't get him. But he never does and it always does.
As he is dying, he says to his best friend and fellow ex-Texas Ranger buddy, Captain Woodrow F. Call, played by Tommy Lee Jones--

By God, Woodrow, it's been quite a party, ain't it?

That's my favorite line.
Just thinking about it makes me want to make biscuits, Gus' daily (and about his only) chore.

Southern Biscuits
makes one dozen

2 c. flour
4 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. salt
4 Tbsp. butter, chilled
1 c. buttermilk, chilled

Preheat oven to 450˚F.

In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Using a pastry blender, cut butter into dry ingredients until mixture looks like crumbs. The faster the better so that the butter doesn't melt. Make a well in the center and pour in the buttermilk. Stir just until the dough comes together. It will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (The more you work the dough, the less light your biscuits will be. I've seen some chefs throw away everything left from the first cutting. I can't bear to do that.)

Bake until biscuits are lightly browned on top, about 15-20 minutes.

(Once in a while, Mama Mildred used to let her four little crumb-crushers sprinkle sugar on the top of one each just before baking them. What a treat.)

Bon appétit, Gus!

Happy Birthday, Google!

2011-09-27T03:03:00.000-07:00

Today is Google's 13th birthday. Bon anniversaire, Google! I am surprised you are already 13. A teenager. Wow. You've grown up so fast. I hope you are used more than usual today. Or should I wish you the day off? No, that would never do. I don't know what I did before you arrived. How did I ever find out anything? Names of movies. Ages of actors and actresses. What the euro is worth today? The weather in Paris or Provence. Before I could google The Sabbatical Chef and find out if anyone has linked me to their blogs.
I have even turned you into a regular -er verb-- googler. (I doubt that I am the first or only one to do that. Wonder when the Académie Française will add you to their official dictionary?)

I love the doodles that your creative friends come up with. Not that I don't also love your usual logo...
I do.

But I love the days when I open you up and find something new. The Van Gogh one is a favorite.

As is Sesame Street.

And the one created for Roald Dahl's birthday. But where's the BFG?

I could go on and on. But how about these for Bastille Day?

I love them all! Vive le Google!

Bon appétit, Google!

Postcard from Paris

2011-09-26T18:51:00.000-07:00

I just can't resist anything with Paris in the title, and this song from The Band Perry is no exception. If they have made a video yet, I can't find it. Maybe they are in Paris right now filming it. Watching the Eiffel Tower sparkle. Strolling along the Champs-Élysées. Sipping coffee in a little café. Climbing the steps up to the Sacré-Coeur for a view of the city.

I am planning my 2012 trip(s). I have one certain one, with 19 students and Arles Lucy helping me chaperone. We will spend 6 nights in Paris, a day in Normandy at the D-Day sites, and then 6 days with our friends in Villeneuve-lez-Avignon for a homestay/school visit. With a day trip to Arles, bien sûr. I may also go for a quick 5-day trip in January with a group of teachers. And the BFF and I are still discussing a girls' trip to Paris and Provence in June.

So... I will get my Paris fix. And my Provence fix. Yes, I certainly will. But until then, it's...

Like a postcard from Paris when I've seen the real thing.
Like a postcard from Paris when I need the real thing.

But don't misunderstand... I love sending and receiving postcards. I have quite a collection.

Bon appétit, The Band Perry and Paris!

September Sunday

2011-09-25T12:28:00.000-07:00

I decided to make brioche this morning. It really took me back to my days in Arles when, for some reason unknown even to me, I decided to attempt to master the making of brioche. I still question my sanity. But the guests at the B&B ate them up. One of my 8th grade girlies made them for her class this past week. She used chocolate chips and raisins (recipe). I thought about making orange-flavored ones, just as I did in Arles, but golden raisins won out in the end.
Yeast, flour, and sugar

Plus eggs, sugar, more flour, and a little salt

Finally with butter and raisins mixed in and in the pan to rise and be baked

Eaten with some Bonne Maman fig preserves

Add a very hot cup of coffee and breakfast is served, madame.
All gone.

I will take one to Girlie tomorrow and see what she thinks.

It is already our mid-marking period for the first quarter of the school year, so grades must be averaged and progress reports written on top of the usual Sunday afternoon homework. But I can't spend my whole day doing that, now can I? All work and no cooking makes The Sabbatical Chef a cranky girl. Pioneer Woman posted about her improved photography skills using a chicken salad recipe she blogged about in 2008. So, after doing school work for a hour or so, I hopped in the car and ran out to Harris Teeter for supplies. (The Sunday special price of $4.99 on whole rotisserie chickens is enough to send me running anyway.) My niece, Wonder Woman, has made this salad for me before and I crave it now and then.
Chopped up chicken

Celery

Grapes

Green onions

All mixed up together

I still have a scar from my run-in with a brand new, very sharp little knife about a month ago. I am actually quite proud of it, but tried hard not to do it again (or slice off part of my nail polish--Passion from OPI) while chopping up the dill for the dressing.

With the dressing added

And there's lunch. The Ex-Ex didn't wait for the flavors to meld together, as PW suggests. He made himself two sandwiches on sourdough bread and seems pretty happy right now ~~sitting~~ lying on the sofa watching football. (I will forgive him for the initial "Where's the chicken? All I see are grapes." comment.)
I think that Pioneer Woman and I could be best friends. If she could forgive me for envying her and the fact that I would probably follow her around in some sort of foggy hero-worship kind of trance asking way too many questions. She lives in Oklahoma. I think that she is safe from me.

Back to averaging grades now.

Chicken Salad

1 whole chicken (cook your own or buy it already done)
2-3 stalks celery, chopped (throw in some leaves, too, if you want)
2-3 whole green onions, chopped
2 c. seedless grapes, halved
1/2 c. mayonnaise
1/2 c. plain yogurt or sour cream
1 Tbsp. brown sugar (I didn't have any so I used about 1 1/2 tsp. of my Provence lavender honey that I tend to hoard)
Juice of half a lemon (slice the lemon and stick fork tines in it and squeeze it, moving the fork back and forth to get all the juice out)
Fresh dill, minced
Kosher salt, to taste
Freshly ground black pepper, to taste

You could add almonds, pecans, dried cranberries, and/or apples, if you wish.

Remove chicken from bones and chop into bite-sized pieces. Chop all the fruits and vegetables and place them in a bowl with the chicken.
In another bowl, mix mayonnaise, yogurt or sour cream, lemon juice, brown sugar, salt and pepper. Taste and add more salt and pepper, if you wish. If it is too thick, add some half and half or buttermilk to thin it.
Add fresh herbs (dill, oregano, cilantro, etc). Maybe a dash of cayenne pepper, if you're "feeling brazen" (to quote PW!).
When the dressing tastes just right, pour it over the chicken mixture and toss gently until thoroughly mixed. "If you are feeling naughty, add a sprinkling of bacon bits." --PW
Allow the salad to chill for several hours (or not) or even overnight.
Serve on a bed of lettuce or in a sandwich (with arugula and honey mustard, maybe).

Bon appétit, Pioneer Woman!

Frazzled

2011-09-22T10:01:00.000-07:00

According to the New Collegiate Edition of The American Heritage Dictionary of the English Language, the second meaning of frazzle (found right before F.R.B. for Federal Reserve Board and right after Frazer, as in Sir James George) is: to wear out the nerves of. And according to me (and Skitch), this is what it looks like--

This is how I am feeling right now. No, I am not having a bad hair day. It actually looks pretty good considering the humid, rainy weather we are having today. Mousse and hairspray help. I am feeling very frazzled inside. My nerves are about worn out. I have too much to do. I feel pulled in too many directions. There aren't enough hours in the day. My thyroid medication is not properly adjusted.
So, the only thing to do is focus on solutions.
For starters, I am listening to Tony Bennett's Duets II. (It is my free period, but I do make my advisees listen to some of my music before school and during lunch! I consider it a valuable part of their education.)

I downloaded it a couple of days ago from iTunes. He croons with the likes of Aretha Franklin, Michael Bublé, Willie Nelson, Natalie Cole, and Sheryl Crow. It's lovely.
I am also trying hard to cut out sugar. Pioneer Woman decided to do it, so I thought, well, if she can do it, so can I. I have fallen off the wagon a couple of times in the past week, but I've stuck to it, for the most part. How on earth could I resist this beautiful raisin and chocolate chip brioche made by one of my 8th grade girlies?

She found the recipe in this book--

I stop often to squeeze and sniff one of the many lavender sachets I surround myself with (in my purse, in the car, on my desk, in my desk drawer, in my bookbag- you get the picture).

If that doesn't help, I rub the oil on my temples.

I just sit and stare at this little fellow I found in a gift shop near Notre Dame de Paris.

Or I look to the left of my computer at the postcards from Provence of lavender fields or French cowboys and bulls.

Hmmm... maybe the Eiffel Tower wall wipe-off calendar given to me today by one of my advisees will do the trick. I need to fill in the days with some fun stuff.

Okay, I feel better. Take deep breaths and just keep on breathing. Maybe that's the secret. Keep on breathing.
So, as Tony and Josh Groban sing This Is All I Ask to me, I will leave you with the brioche recipe.

Chocolate Chip and Raisin Brioches
makes 1 dozen

1/2 Tbsp. dry active yeast
1/2 c. warm water
1 tsp. sugar
2 1/2 c. all-purpose flour
4 eggs
1/4 c. superfine sugar
Pinch of salt
1/2 c. (1 stick) sweet butter, softened
1/2 c. raisins
1/2 c. semisweet chocolate chips
1 beaten egg

Combine the yeast, water, and the teaspoon of sugar in a large bowl. Stir well and leave in a warm place for 10 minutes. Stir in 1/2 cup of the flour until the mixture become a smooth paste. Beat the eggs and add them to the yeast mixture. Add the sugar and salt. Stir in the remaining flour, and mix until the sough is soft and slightly sticky. Leave in a warm place, covered with plastic wrap, for 45 minutes or until doubled in bulk. Preheat the oven to 400˚F (200˚C). Grease 12 mini brioche or muffin molds. Beat in the butter, raisins, and chocolate chips. Fill the molds halfway. Leave in a warm place to rise for about 20 minutes, until the dough has risen to fill about two-thirds each mold.
Brush each brioche with a little of the beaten egg and bake for 20 minutes. Cool in the molds for 5 minutes, remove, and cool on a rack. Store in an airtight container for up to 2 days.

Bon appétit et au revoir, frazzled nerves!

Life is Orange and White

2011-09-17T12:44:00.000-07:00

Orange has never been one of my favorite colors, but I am changing my tune. I do believe that I have now been to the orange-iest place in the world, Knoxville, Tennessee on a football weekend. College-age son invited us for Family Weekend, not quite at the last minute, but close. However, we managed to get a hotel room and two football tickets, the two things we had to have in order to make the journey across the mountains.

We left Durham very early and arrived in Knoxville in time to find a parking place downtown. Son was busy with fraternity stuff so we made the most of our time wandering through the farmers' market held in the space appropriately named Market Square. Orange was definitely the color of the day.
From flowers

to food

(note the tomatoes named Rocky Top)
to fashion

even on little-Vols-in-training

and on dads-of-Vols.

We figure that since we are now paying tuition we can respectably wear all the orange we want.
What a great morning! Everyone was having fun.

On our walk to campus, we decided to stop for a cup of coffee at the Hilton because there is a cool little outdoor patio.

I bought this orange Longchamp bag in Paris a few years back and wondered why on earth I chose the color. Now I know why. So that I could carry it to UT football games.

Here are some random orange sightings from our post-coffee stroll.
Knoxville's World's Fair Park

Serious tailgating parties. We passed by several parking lots just like this one.

A tailgating necessity-- an orange port-a-potty

This is not the only pair of checkerboard pants we saw, either.

They match the end zones of the stadium, by the way.

We finally met up with Son. A sight for sore eyes.

His orange necktie has little hound dogs on it. The UT mascot is Smoky.

The guy sitting behind me during the game was way more concerned with the dog than whether Tennessee won or lost. I could keep up with its whereabouts just by listening to him. I never heard him say a word about the quarterback or the score.
The Parents' Association put on a picnic.

And another picnic was going on across the street.

Son headed back to find his friends and their seats in the student section and we headed into the stadium.

With 95,000 of our new best friends, the majority of them wearing orange. For the record, there were a few Cincinnati fans. (I googled distances to Knoxville and found out that we had to travel further than the folks from Cincinnati.)

Oh yes, I was decked out in orange, too. Cool sunglasses courtesy of the Parents' Association.

We arrived early in order to experience it all.

Some people arrive by boat on the Tennessee River. I believe they call that the Vol Navy.

Coach Dooley wears orange pants. (Son wants a pair now.)

The marching band wears orange, of course.

They make cool formations while playing music-- usually Rocky Top.

Good ole Rocky Top- woooo- Rocky Top Tennessee (I now know how to really sing the song...)

The huge screen on the scoreboard is great for instant replays (in case you were too busy looking at everyone around you or eavesdropping on their conversations to see the play the first time) or for checking out the coach up close.

Snacks are available, of course.

Fans are showing their support for Pat Summitt, the UT women's basketball coach, after her announcement that she has been diagnosed with early-onset Alzheimer's disease. Coach Summitt has won more games than any other college basketball coach.

Fans carry orange purses, too.

And have orange sunglass straps.

And wear their family weekend t-shirts.

After the game (Tennessee won), Son decided he wanted to take us to Gus's Good Times Deli, near his dorm, for dinner. He says it is Peyton Manning's favorite hang-out. Who am I to argue with legendary Vol quarterback Peyton?

We had burgers and fries.

I am glad they weren't orange. But they were really good.
We had a great weekend. Son is happy and working hard.
We came back to our empty nest relieved and a little sunburned.

I looked up the origins of the Tennessee nickname of Volunteers. It seems that it all started with Tennesseans volunteering to fight under General Andrew Jackson during the War of 1812 against the British.

Bon appétit, to our Vol and to Vols everywhere.

Cooking with Sara

2011-09-13T10:15:00.000-07:00

The Frenchies gave me a new cookbook as a thank you gift last April after their stay with us. Foster's Market is my favorite café here in Durham. I even see Sara dashing around there once in a while. The Durham location was remodeled this summer and I love the new look. Their coffee is the best, in my humble opinion. Unfortunately, due to the fact that I do not have any free periods before 10:45 am this year, their revenues must be falling because I cannot escape to get a cup of that wonderful, hot coffee. Anyway, enough about my sad state of coffee affairs. The other day, I decided to pull out the book and make something. Being a good Southern girl, I was practically raised on pound cake and that is what Mildred and I decided to make.

If you are new to this blog, Mildred is my mama. I named my Kitchen Aid mixer after her. I don't have any daughters, but I informed Mildred before I had children that even if I did have girls I would not be naming them after her. She took the news well. One of my sisters did name a dog after her, though.
I assembled the ingredients, letting the eggs, butter, and buttermilk come to room temperature.

This is very important, according to all the bakers I know and the cookbooks I've read. Other than the fact that they tell me to do it, I am not very curious why. I am like that. I don't really need long scientific explanations.
Mildred had fun creaming the butter and sugar.

Another cake making tip-- cream this stuff until it is indeed light and fluffy. Try not to be impatient. The butter needs air in order to make a nice soft crumb for your cake. And for pound cake, this is important stuff. Oh! And don't over mix after adding the flour. That will make the cake tough. Another no-no. Mix just until it is all blended.
Put it in your well-buttered and floured tube or Bundt pan and

bake it for a long time, without opening the door to peek at it. You will have the wonderful smells filling up your house so resist the temptation to check up on it for the first hour. Yes, that is 60 whole minutes.

You can now make the glaze and brush it on while the cake is still hot.

And voilà! One beautiful, delicious, irresistible pound cake!

You can even share it if you want people to love you. I took some in for my fellow language teachers so that we could have a little birthday celebration for one of us (nevermind that she is 20 years younger than me!). I even made the crème fraîche to go with it. That was a first for me. The tangy-ness of that offset the sweetness of the cake just a bit. Yum.

I like my coffee with lots of cream, just in case you need to know. (And there are a couple of slices of pound cake left in the refrigerator in my classroom that I might be willing to share... hint hint.)

buttermilk pound cake with tangy buttermilk glaze
serves 10-12

cake
3 c. sugar
3/4 pound (3 sticks) unsalted butter, softened
6 large eggs
3 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 c. well-shaken buttermilk
1 Tbsp. pour vanilla extract

glaze
1 c. sugar
1/4 c. heavy cream
3 Tbsp. unsalted butter
1 Tbsp. light corn syrup
1/2 c. well-shaken buttermilk
1 tsp. pure vanilla extract

buttermilk crème fraîche
makes about 2 cups
1 1/2 c. heavy cream
1/2 c. well-shaken buttermilk
2 Tbsp. sour cream

**Note: If you don't have access to or don't regularly buy buttermilk, you can make an easy substitute with milk and white vinegar or lemon juice. For every cup of buttermilk needed, start with 1 tablespoon vinegar or lemon juice and add enough milk to equal a level cup. Stir to combine and let sit at room temperature for about 5 minutes, until the mixture curdles, before using.

Cake:
Preheat the oven to 325˚F. Lightly grease and flour a 10-inch Bundt or tube pan. Have all the ingredients at room temperature before you begin.
Cream the sugar and butter in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition.
Combine the flour, baking powder, baking soda, and salt in a separate bowl and stir to mix. Stir the buttermilk and vanilla together in a small bowl.
Add the flour mixture to the butter mixture in thirds, alternating with the buttermilk mixture and beginning and ending with the flour mixture, stopping to scrape down the bowl several times and stirring just until all is incorporated. Do not overmix.
Spoon the batter into the prepared pan and spread evenly. Give the pan a rap on the counter to settle the batter and get rid of any air bubbles. Place the pan on the center rack of the oven and bake for one hour, undisturbed. Check the cake, rotate the pan, and bake for another 15-20 minutes, or until the cake is golden brown and a wooden skewer inserted in the center comes out clean.
Remove the cake from the oven and cool in the pan for 15-20 minutes. Run a small knife around the outer and inner edges of the pan before turning the cake out onto a baking rack set over a baking sheet to cool.

Glaze:
Stir together the sugar, cream, butter, and corn syrup in a small saucepan and bring to a low boil over medium heat. Reduce the heat to low and simmer for about 3 minutes, stirring occasionally. Remove the pan from the heat and stir in the buttermilk and vanilla. Let the glaze cool for 5-10 minutes before pouring over the warm cake. Slice and serve warm or completely cooled with a dollop of Buttermilk Crème Fraîche, if desired.

Buttermilk Crème Fraîche
Combine the heavy cream, buttermilk, and sour cream in a pint glass jar. Screw the lid on the jar and shake to mix. Let sit in a cool, dark place for 2 days before refrigerating; the mixture will become thick. Crème fraîche will keep, refrigerated, for up to 2 weeks.

Bon appétit, Foster's Market!

Delicious lessons

2011-09-11T20:12:00.000-07:00

Oh là là! School has started back and the delicious-ness has begun. For starters, this box of chocolates is now living in my desk drawer. Oui, there are one or two missing... who could resist? A very generous young man who has brought me numerous treats over the past two years began his 8th grade year (and third year of French with moi) by surprising me with chocolates from his summer cruise. (--"Is the Louvre or the Hermitage better, madame?" --"Hmmm, I really don't know. I've never been to the Hermitage. But you will be able to make your own decision after we visit the Louvre in March!" Ah, the questions I am asked. He did visit the Hermitage while on vacation.)
Two of my little darlings have already started cooking up goodies. First, Chocolate Raspberry Clafoutis made by a 7th grade jeune homme.

He brought in a sample for me, along with the recipe. It was so very good. Tangy raspberries and chocolate all in one bite. What's not to love?
The next treat came in the form of Lavender Langues de Chat made by an 8th grade jeune fille. I must admit that it was actually fun to make her classmates think, for just a few minutes, that we were going to indeed eat cat tongues. I confess that I told the little darlings that they are a French delicacy. Non, non, non-- it's not really true. They love their little minous, just as we do.

Yes, I can be like that with my students
a) sometimes
b) once in a while
c) as often as possible
d) never
Bingo! C is the correct answer! It's middle school, you know. If you can't beat them, you join them.
I kept the container she brought them in for a couple of days (until her mom picked it up on Parents' Night) just so that I could smell the chocolate and lavender scent left behind after the cookies were gone. I did share them... with the class and with some selected teachers around school. I can be très généreuse --once in a while.

I discovered tonight that the blog has been mentioned in another website, Very Good Recipes. A huge welcome to any new readers who may have stumbled my way. Bienvenue et bon appétit!

Chocolate Raspberry Clafoutis
(from epicurious.com)
makes 6 servings

12 oz. fresh raspberries ( 2 3/4 cups)
1 Tbsp. granulated sugar
1 c. whole milk
1/2 stick unsalted butter, melted
3 large eggs
1/2 c. packed dark brown sugar
1/3 c. all-purpose flour
2 Tbsp. unsweetened cocoa powder
1/4 tsp. salt
3 to 3 1/2 oz. bittersweet chocolate, coarsely chopped

Preheat oven to 400˚F with rack in middle. Butter a 1 1/2 quart shallow baking dish.
Toss berries with granulated sugar and let stand 15 minutes.
Blend milk, butter, eggs, brown sugar, flour, cocoa, and salt in a blender until smooth. Scatter berries (with juices) evenly in baking dish, then pour batter over top.
Bake until slightly puffed and firm to the touch, about 35 minutes. Remove from oven and immediately sprinkle with chopped chocolate. Cool to warm, abut 20 minutes. Serve warm or at room temperature.

Lavender Langues de Chat

9 Tbsp. softened butter
10 Tbsp. white sugar
3 egg whites
1 1/2 tsp. vanilla extract
1 1/2 c. all-purpose flour
1 Tbsp. minced organic dried lavender flowers
1 oz. melted semisweet chocolate

Preheat oven to 400˚F. Lightly grease cookie sheets (or line with parchment paper).
In a medium bowl, cream together butter and sugar until smooth.
Beat in the eggs whites, one by one, until batter is light and fluffy. Stir in vanilla and lavender.
Mix in the flour just until it's blended. Dough should be a little stiff.
Put in a pastry bag with a medium star tip and pipe onto cookie sheets. Each cookie should be about 3 inches long.
Bake for about 10 minutes. Take out of the oven when straw-colored.
When cool, dip one end of each cookie in melted chocolate and place on waxed paper until hardened.
Store in a cool place.

Bon appétit, mes élèves! Étudiez et mangez bien!

La Féria d'Arles 2011

2011-09-07T14:16:00.000-07:00

If I got on a plane right now, I could make it. I could fly into Marseille, to Marignan airport, hop on the bus to the train station, hop on the train to Arles, and voilà! I would be there in time for the fun and festivities surrounding the Féria du Riz this weekend. I could hang out at Place Voltaire, sip rosé or sangria. Have un bon steak-frites. Or paëlla perhaps?

Listen to the music. Check out the handsome cowboys. (He has a nice smile, doesn't he?)

Oui, it is called the Rice Festival. Pourquoi? you ask. Because they grow wonderful rice in the Camargue. I bring some home with me every year. I prefer the rouge or red variety, but that never lasts long at my house. I am always using it for my tuna-rice-chickpea (pois chiche in French- I love that word!) salads. It is also good with chili. This past March, I packed my bags (sacrificing a pair of jeans and a sweater) with little bags given to me by my friend at Café Voltaire. (I think maybe he meant for me to share them with my students... but chut! I didn't. I kept them for my ~~greedy~~ gourmande little self.)
I've never been to a bullfight and am not sure I would go to that. But I would certainly be there for all the rest of the fun...
If only...
Couldn't that be considered professional development? Seriously. I would, after all, being doing it all en français. I could take a few turns around town just to make sure everything is still in its proper place before I take the new group of 8th graders there in March. Make sure nothing has moved and that there are still lots of good restaurants and cafés. Check on Gilles at his antique librairie, Marie-Christine at her café, Didier at his new brocanterie, Chef Érick in his cuisine/laboratoire, the charming couple who run Café Voltaire...
Guess not. But it's fun to dream about it anyway.
Think I'll go bake something.

Bon appétit, Arles!

La Bête Noire

2011-09-05T06:14:00.000-07:00

I am very lucky to work with people I really like. Some of us have worked together for a long time. And we still like each other! The Ex-Ex and I were invited to dinner at the home of one such couple this weekend. Our first date, back in 1981, was actually to this friend's 30th birthday. We had fun laughing about that. It was a very nice evening to sit in the backyard, sip rosé from my favorite vigneron, Alain de Welle, and chat.

(Oui, I took my box of rosé, my BIB of Alain's wine, to share with my friends.)

Dinner was delicious. We started with bruschetta with a tomato-basil salsa, hard-boiled eggs with fresh dill, and olives. The main course was pasta, sautéed vegetables, and grilled sausages with freshly made basil pesto.

It was simple, but so good.

And I brought dessert. After pouring through several cookbooks, I decided to make a Flourless Chocolate Cake from Williams-Sonoma's Essentials of French Cooking. This book was a Christmas gift from college-son. The recipe comes from the Aquitaine region of southwest France and is called bête noire or black beast. That must be because it is so chocolatey. Not difficult to make and very impressive to look at.

I served it with Crème Anglaise. But you could also use whipped cream. There are two pieces left... I am going to try to forget they are there and hope that the Ex-Ex beats me to them.

Flourless Chocolate Cake

makes 12-16 servings, depending on how large you cut the slices

1/2 c. (4 oz / 125 g) unsalted butter, at room temperature, plus extra for buttering the pan

1 c. (8 oz / 250 g) granulated sugar

8 oz. (250 g) bittersweet chocolate, chopped

8 oz. (250 g) semisweet (plain) chocolate, chopped

6 large eggs, at room temperature

Hot water

1 tsp. pure vanilla extract

Crème Anglaise or freshly whipped cream, optional

Raspberries, optional

Preheat the oven to 350˚F (180˚C). Cut a circle of parchment paper to fit the bottom of a 9-inch (23-cm) round cake pan. Generously butter the pan and parchment circle. Place the parchment in the pan.

In a saucepan over medium-high heat, combine 1 cup (8 oz / 250 ml) water and 3/4 cup (6 oz / 185 g) of the sugar and cook, stirring, until the sugar dissolves and a light syrup is formed, about 5 minutes.

In a large saucepan over medium-high heat, melt the 1/2 c. butter. Add the bittersweet and semisweet chocolates and whisk until melted, about 4 minutes. Whisk in the sugar syrup and set aside.

In a large bowl, whisk the eggs with the remaining 1/4 cup (2 oz / 65 g) sugar and vanilla until pale yellow, about 3 minutes. Using a rubber spatula, gently fold the chocolate mixture into the egg mixture until incorporated. Pour the batter into the prepared pan. Place the pan inside a larger baking pan. Pour hot water into the larger pan until it reaches halfway up the side of the cake pan.

Bake until the center jiggles only slightly when the pan is shaken, 45-50 minutes. Transfer the cake to a wire rack to cool completely.

Run a knife around the edge of the pan, place a parchment or aluminum foil covered plate on top of the cake, and invert them together to unmold the cake. Carefully peel off the parchment from the cake. Place another cake plate on top of the cake and invert again. Discard the parchment. Loosely cover the cake with aluminum foil or plastic wrap until ready to serve.

To serve, cut the cake into wedges. Spoon a little Crème Anglaise, if using, on each dessert plate and place a piece of cake on top. Sprinkle with a few raspberries, if using. Pass the remaining Crème Anglaise at the table.

Crème Anglaise

makes 1 1/2 cups (12 fl oz / 375 ml)

2 large eggs, plus 2 yolks

1/4 c. (2 oz / 60 g) sugar

1/8 tsp. salt

1 tsp. vanilla extract

2 c. (16 fl oz / 500 ml) milk, heated to just below boiling

In a large bowl, beat together the eggs and yolks. Stir in the sugar, salt, and vanilla. Gradually stir in the hot milk. Pour into the top of a double boiler over hot (not touching) simmering water and heat until thick enough to coat the back of a spoon. Remove from the heat and let cool to thicken. Serve warm or at room temperature. Use at once, or refrigerate in an airtight container for up to 5 days.

Bon appétit, bête noire!

We Are Durham

2011-09-04T10:37:00.000-07:00

I don't know who designed this for the Durham Herald Sun newpaper, but I really like it! I cut it out of this morning's newspaper. I am partial to this newspaper, of course, since I am one of the monthly columnists, but also because it is our newspaper.
This week's Saturday Durham Farmer's Market featured Zach Faulisi from Bull City Burger and Brewery as Chef in the Market.

This is Zach of the amazing birthday meal for the BFF, maker of the exquisite black squid ink tagliatelle with English peas. Quite possibly the best thing I have ever eaten.

He was at the market with his pickled watermelon rind and pickled butternut squash. Very good. He also had a pot of his watermelon flesh and bacon relish. Another really great concoction. Lots of bacon, just the right amount of bite to it. I hear he worked on it for quite sometime down at BCBB. Oh yes, I would eat it on a burger.

Brewmaster Luke Studer was also on hand, pouring samples of two of his beers from growlers. Kudos to Luke and BCBB for making the now serving column in the August 3 Independent Weekly, a newspaper magazine about Triangle happenings.

We ran into lots of friends. A teacher/colleague/friend standing on the street corner holding onto a brownie given to him by one of his vendor-friends. Two former students named Katie and their fiancés. Two members of the Arles 6, with a mom in tow.

I was so happy to see his smiling face! It's been way too long since we last hugged and he called me Melanie.
We didn't buy a thing. We just roamed around, looking at the goodies and talking to friends. It was a beautiful morning. The weather was great, too!

Bon appétit, Durham!

Lady Antebellum

2011-09-03T13:30:00.000-07:00

I love music videos. They are stories set to music. This one, Just A Kiss, was in the Top Ten Countdown on CMT today. Part of it is set in Paris... with a quick peek at La Tour Eiffel.

Bon appétit, Lady A! Merci!

Really Cool Photo

2011-09-03T06:07:00.000-07:00

Yesterday graduated-from-college-working son sent this photo to me. I have no idea who took it and I wish I did so that I could give that person credit. It is awe-inspiring, is it not? I can tell you fairly certainly that it was taken in the second half of 2008 because the Eiffel Tower was lit up blue due to President Sarkozy reigning over the European Union. I know that because that is when I was living in France on sabbatical!! And I happened to be in Paris in November with the now Ex-Ex. He joined me there. His first time. I didn't even realize the Iron Lady was blue until he said something along the lines of "I didn't know the Eiffel Tower was blue." He was looking at it. I was not. So, I, in probably a smart-alecky know-it-all kind of voice, replied "It's not." And then he turned me around so that I could see that she was indeed a lovely shade of blue against the nighttime sky. Glad we weren't up on top when this happened, though.
I do love that mass of iron. I truly do. Can't wait to see her again.

Bon appétit, la Tour Eiffel! Merci, mon fils!