Wonderfully Ordinary

bymimithorisson

piestew1

Right now we are in early February which in Médoc means rain.The winter has been mild, not too many cold days and throughout December, not too many wet days either.December was simply glorious.I was beginning to think we’d get away with it, that the bursts of rain that often wash over us before the new year had gone somewhere else.They hadn’t.When it comes to nature everything has its price.Two days of sun and one grey day come at the cost of at least one rainy day.Three whole weeks of brilliant sunshine will be matched by at least a week of pure rain.It is worth it?Yes.

What if we could negotiate with the weather gods, reach a compromise.They stop the rain and cold, we give up the sun and the heat.Every day would be the same, grey, comfortable, unsurprising and intolerable.Let’s keep the sun … and the rain.

But how do you deal with all that rain?The first few nights are charming.I say to my husband in bed “isn’t it comforting to hear the rain and storm outside and we are all cuddled up inside safe and warm” (well apart from the fact that rain has a way of getting inside the house).Then it becomes slightly irritating and boring.Wet dogs are less fun than dry ones.Finally it becomes depressing.That’s where we’re now.Or let me rephrase that.That’s where we were.Now we are beyond that stage.Rain is no longer comforting, irritating or depressing.We are the rain now, it’s part of us “just keep it coming” we say, to quote U2 “There is nothing you can throw at us that we haven’t already seen”.

Besides, we know it will soon be over.January is already gone, February is still on stage.The dour duet.Of course the latter sometimes sings a sunny tune but whatever happens, the next act is March, and March never fails to shine.March in Médoc is always beautiful!

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aftertherain

kitchen

souffle2

This blog is now in its fourth year.It’s also the fourth time I find myself in exactly the same situation.The villages outside is quiet.Well it’s always quiet but now it feels like we woke up and everybody left.Some of them did actually.When we brave the rain and wind to go to the markets nothing spectacular is ever happening.No crates of cherries or stacks of fresh tomatoes.No man shouting that he’s got the best mushrooms.It’s just the usual suspects.Cabbage, beets, carrots etc.But somehow there is always something to get a little worked up over.One day it might be a shiny (shiny because it’s wet) bunch of spinach or swiss chard or even just particularly nice looking apples.This weekend we had the first artichokes.That was exciting.Apparently everything is early this year and even the magnolias are opening which is a terrible idea for them as they will just be struck down by wind and rain.It’s almost as if they’re sacrificing themselves to bring hope.Like they are saying “I should probably wait a while so you could enjoy me longer but I think you need me more now!”

roots

pharmacie

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oranges

As I said it’s the fourth time I write to you at this time of year.Things don’t change much in Médoc.But this time something actually has.Not the rain.Not the banging of shutters against the walls of the house on stormy nights.But I’ve changed.I can wait for spring.I used to be more impatient.I know it will come and I know it will be wonderful.I can already see all the colors and the flowers.I can close my eyes and imagine the little puppies we are expecting in March playing with each other in the vineyards.I can see my girls in summer dresses and beyond that I can see a little boy in blue pyjamas that I already bought for him.

I can wait because on any given Sunday I can walk into my kitchen and take what’s available to me and cook a meal that makes me happy and makes my family happy.

I was going to say that thinking about good food, making it, eating it, is the perfect antidote to dreary winter months.But it’s actually the antidote to … everything.

potpiemaking

girlssouffle

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prunus

sausages

Cervelas de Lyon sausage with pistachios and warm potato salad.

Cervelas is a typical Lyonnaise pork sausage filled with pistachios.Everytime I go to Paris I pass by the charcutier Gilles Verot to pick up a few sausages to go!

1根大unsmoked猪肉香肠,传统上使用里昂“Saucisson黄连木” - 开心果香肠)
900克/ 2磅新土豆
2 1/2汤匙芥末
2汤匙白葡萄酒醋
3个汤匙切碎的青葱
3个汤匙切碎壳开心果
香菜,切碎
橄榄油
盐和现磨黑胡椒

煮香肠在15分钟沸水。取皮脱落和切片成1厘米厚的片。

在一个大锅里,将香肠和盖用冷水。把一个温柔文火煲约20分钟。抛开待冷。剥离表皮脱落和切片成1厘米厚的片。

在一个大锅里,将土豆,在盐水和煮滚。煮至嫩,约15分钟。排水待冷。切成厚片。

在一个大碗里,准备辣酱。打蛋器橄榄油,红酒醋,芥末,盐和胡椒,直到顺利。加入切成薄片青葱切碎的香菜。加入土豆和折腾得不得了。威廉希尔高尔夫球

在中火加热平底锅烧热少许橄榄油炒香香肠片,直到略微焦黄两侧,大约一两分钟。放在沙拉顶部的香肠和切碎的开心果撒。赛季如果必要的。

potpie2

Beef cheeks pot pie with root vegetables

走秀6-8(取决于ramekin大小)

这是一个星期天的午餐一个完美的菜,所以我通常前一天晚上准备炖。然后,所有你需要做的,第二天就是舀美味的炖成的小花盆或ramekins并盖有酥皮。

为1kg / 2磅牛肉约面颊,或用于闪蒸牛肉切块
3汤匙面粉
为300g / 2/3磅Bayonne的火腿
6中型珍珠洋葱
6个胡萝卜(2个橘子,2白色,紫色2)
2个萝卜,去皮,切块
3-4菊芋,去皮,切块
240毫升/ 1杯波尔多红葡萄酒
3汤匙番茄浓缩物糊
350毫升/ 1半杯牛肉或蔬菜汤
1加尼花束
特级初榨橄榄油
精细的海盐和现磨黑胡椒

对于糕点

酥皮的2片
1个鸡蛋和牛奶1大匙,为eggwash

将烤箱预热至160℃/ 320°F。把肉切成3厘米的立方体,并在面粉轻轻疏通他们。

切片火腿巴约纳成矮胖棒。剥洋葱和蔬菜。骰子胡萝卜,菊芋和萝卜切成小方块。
加热2汤匙橄榄油在铸铁锅上的介质加热和烹调Bayonne的火腿和洋葱3分钟。搁置。
加入橄榄油和棕色牛肉的另一汤匙四面八方。加入红葡萄酒,并减少2分钟。返回巴约纳火腿和洋葱,加入蔬菜,番茄酱,和加尼花束。赛季盐和胡椒。添加股票,带来一煮和覆盖。锅转移到烘箱中,煮2小时,偶尔搅拌(如果需要的话添加位的水)。

为了使锅馅饼:

热烘箱至180℃/ 350°F。

用勺子将炖到每个ramekins。

使用擀面杖,滚酥皮直到厚0.5厘米/ 1/8英寸和切出6-8圈,大到足以覆盖额外坑ramekins。使用糕点刷,刷上全蛋液和盖用糕点圆每个ramekin的边缘上。轻按周围的边缘和装饰用的小点心叶(见附图)。再次刷蛋洗遍。烘烤至金黄,约25分钟。离开前服冷却10分钟。

souffle1

Clémentine soufflé

一个愉快的老式的食谱,这是种甜食的我经常订购我最喜欢的餐馆。我喜欢与柑橘李子的组合,这是冷热勾起了你酥到口味的旋风。

供应6

6种大柑橘,挤梨汁
为60g /四分之一杯无盐黄油+额外作衬ramekins
为60g / 1/2杯玉米淀粉
为150g / 3/4杯糖+额外的喷洒
5个鸡蛋,分离
1汤匙君度
1个捏细盐

将烤箱预热至200℃/ 400°F

用黄油线ramekins和遍布撒上白糖。将它们放在冰箱里。

挤压柑橘汁放入碗中待用。

在一个中型平底锅,加热在中等至低的热黄油,并添加玉米淀粉,不停搅拌。
立即倒入克莱汁,继续拂。添加糖和君度。打蛋器,直到混合物稍微浓稠和大衣一汤匙的背面。
关火,加入蛋黄到混合物中,搅拌至顺滑。抛开待冷。
同时,拂蛋清。当白人开始沫,加少许盐,继续拂直到僵硬峰。轻轻一折蛋清入克莱混合物。

取ramekins出冷冻的和将混合物倒入所述ramekins高达1.5cm至轮辋。

库克在烤箱预热15至20分钟,直到金黄上升。

即时服务,在中心加修剪冰糕的独家新闻。

Prune Sorbet

对于一个浴缸

为500g / 1磅+2盎司李子干,去核
为150g /¾杯糖
1茶匙香草
1茶匙肉桂
60毫升/ 1/4杯Pineau de Charentes(或甜密不可分ert wine, like Vin Santo)
Juice of one lemon
820 ml/ 3 & ½ cup water

Combine all the ingredients except the lemon juice in a medium-sized saucepan and bring to a soft boil on a medium heat for 15 minutes.
Turn the heat off and add the lemon juice.Pass the mixture through a sieve into a large bowl.
Leave to cool completely and refrigerate.Churn ice-cream in ice-cream machine according to manufacturer’s directions.

mimifin