The windmill in Blaignan

通过mimithorisson

穆林2

两天前,我们驱车穿过葡萄园,看到了布莱尼安-梅多克最壮观的景色。Millions of golden yellow flowers drizzled all over the growing vineyards,为了增加节目内容,中间有一座漂亮的旧风车。It was a picture perfect moment,but as my husband had forgotten his camera,我们决定第二天早上回来。

M法比恩库里安

M法比恩库里安

我们回到了美丽的地方,和我们心爱的狐狸犬天空一起走过葡萄园。She's our most joyful dog,so it suited her to run through the yellow field of dreams without a care in the world.我们正好赶上,工人们正在摘花,补片补片。一个必要的程序,以防止花和根干扰藤蔓。哦,好吧,at least we enjoyed the last of it!!

大鸡

让我们的美丽时刻更加特别,我们撞见了Château Tour Haut-Caussan,Mr.FabienCour.。The Courrian family have lived in Blaignan-Médoc since 1634.Fabien greeted us so warmly,told wonderful stories,and gave us a tour of the fully functional family windmill (it was restored in 1981),followed by a visit to the château.What I loved most about the château/ family home is the warmth it exudes.你能感觉到笑声,这个紧密团结的家庭,尤其是它的所有者的慷慨。Fabien was very proud to show us his open table,他向来访的朋友和客户打招呼。If you are lucky,会有好吃的等着你,an entrecôte grilling in the fireplace or a rustic stew. What an idyllic life!Wine,食物,朋友,a château and a windmill – a dream come true and an inspiration for all.We left his home with a case of wine,a generous gift from Fabien.The windmill is on every label,就像一个家庭徽章。我告诉我丈夫生活就像电影里的一样,and we're right in it!!

moulinvent

黑番茄

米娅

When we arrived home,孩子们焦急地等着我岳母跳进游泳池。We set a table in the garden,and I rushed in the kitchen to make a perfect starter dish after our little vineyard visit.A vignarola,in other words a spring vegetable stew.新鲜蚕豆,豌豆,洋蓟,葱西芹,mint and a dash of pancetta (or guanciale) are the ingredients for this delightful Roman dish.事实上,事实上,这道菜叫维纳罗拉(vignarola)。豇豆属,vine in Italian) because all the vegetables were known to be grown in between rows of Roman grapevines.As they had to be picked to give the vines space to grow,维诺拉配方诞生了。At least that is what I heard from my Roman friends.当我们走过Fabien Courrian的葡萄园时,he plucked a few tender spring onions from the vines.We tasted a few,raw and fresh from the earth.’最好蒸着吃,加醋,就像芦笋!他说。

garlicpoulet

darktomatoes2

For the main course,I made my family's favorite chicken dish.Roast chicken with crème fraîche,大蒜,葱和香草。我喜欢食谱的简单。The result is the softest,juiciest chicken,充满了法国乡村厨房的所有香味。Who would have known that crème fraîche could work such magic in the oven.

After a beautiful lunch al fresco,we enjoyed a family gardening day – Wednesday afternoons are leisure days,because the kids don't have school.我喜欢这个没有休息的日子,making us feel that the school week is slightly shorter.我们种了更多的玫瑰,薰衣草,西红柿,草莓,herbs and camelias.I am especially excited about the tomato crops,因为他们去年非常成功。我们都给自己补充了营养。格米奥梅尔,金棕色的蜂蜜蛋糕,so old-fashioned,用橙花水熏制的香水。

蛙偶

那是一个神奇的日子,好像夏天来春天玩了一会儿。我现在能想到的只有风车和温暖,充满欢乐的日子等待着我们。This week was a sneak preview and I must say it's looking good.

ps: By the way,我需要你的投票!我最近被Saveur杂志提名为“最佳地区美食博客”!4月19日投票结束——那是明天!Click在这里投票(你只需要注册-花一分钟)。Merci!Mimixx

维格纳洛2

La Vignarola (spring vegetable stew)

2大洋蓟或4-5小洋蓟(通常成批出售),trimmed and quartered
250-300g/2杯新鲜蚕豆(或冷冻),shelled
250-300g2杯新鲜豌豆(或冷冻)
1/2 small head of romaine lettuce,chopped finely
2-3 spring onions,finely sliced
50 g/ 2 ounces pancetta or guanciale,finely sliced
2 tbsp olive oil
1茶匙新鲜柠檬汁+少许柠檬汁做朝鲜蓟
一小撮欧芹,切碎
A small handful of fresh mint,切碎

If you are using large artichokes用锋利的刀,trim the artichoke bottom and stem until the pale leaves appear.Cut in half.With a spoon,remove the prickly spines and fuzzy choke.切成4块楔子。
If you are using small artichokes同上,but you don't have to remove any fuzzy choke.搁置一边。

For the fava beans and peas: Pod the fava beans and peas.去掉蚕豆皮(除非你买现成的去皮蚕豆)。Set aside

在中型锅或浅平底锅中,用2汤匙橄榄油将切好的薄煎饼和洋葱一起炒2-3分钟。
Add the artichokes,用盐和胡椒调味,add 2-3 tbsp water,cover and cook on a low heat for 10 minutes.
加入蚕豆,peas and romaine lettuce.Add a tbsp or two of water if necessary.Cover again and cook for a further 20 minutes,or until vegetables are tender.淋上1茶匙柠檬汁,在上菜前撒上欧芹/薄荷。

GCH1

香草烤鸡

1 whole chicken,大约1.2公斤/大约。3 pounds
300毫升/1杯和1/4杯的乳清乳清(你也可以使用白霜——或者,你可以把2汤匙的酪乳或酸奶油和1杯重奶油混合。
4瓣大蒜,finely sliced
1 shallot,finely sliced
一大束欧芹,切碎
A few sprigs of fresh thyme
海盐黑胡椒

Preheat oven to 180°C/ 350F

Take out the chicken approx 30 minutes before cooking so it is at room temperature.Mix crème fraîche with finely chopped garlic,西芹,百里香,sea-salt and black pepper.把混合物的一半用勺子舀在鸡腔里。Truss the chicken securely with kitchen twine.把剩下的奶油抹在鸡肉上(一定要在大腿和翅膀下面)。The cream must be thickly spread on chicken (see photo).在鸡肉上撒1/2茶匙海盐。
Transfer to preheated oven and cook for 1 hour to 1 hour 15 minutes.Check pan halfway and add 2-3 tbsp of water if the sauce in the pan starts to dry out.

Serve with mashed potatoes.煮沸去皮的马铃薯(我数每人2个中等马铃薯)后,加入一个蛋黄和30g/2tbsp黄油+1tbsp乳酪,salt to season)

盖特米尔

Gâteau au miel (Honey cake)

150 g/ 1 & 1/4 cup plain flour,sifted
1 tsp baking powder
3个鸡蛋
4 tbsp milk
2汤匙橙花水
100 g/ 7 tbsp unsalted butter,室温软化
50克/1/4番茄糖蛋糕的颜色会稍浅一些)
100ml/7tbsp蜂蜜+3-4tbsp淋在蛋糕上

Preheat oven to 180°C/ 350F

在一个碗里,把筛过的面粉和烤粉混合。搁置一边。
In another bowl,将鸡蛋和糖打至起泡。Add honey,牛奶,橙花水,butter and mix well.Add sifted flour and baking powder.

Butter and base-line a cake mould with parchment paper (my cake mould is approx 8 inches wide).

Pour batter into cake mould and bake in preheated oven for approx 25 minutes.Unmould after 5 minutes and leave to cool on a wire rack.Just before serving,drizzle honey all over cake.(if honey is too thick,用很低的热量轻轻加热几秒钟)

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