Wonderfully Ordinary

通过mimithorisson

piestew1

现在我们在2月初,在Médoc意味着下雨。冬天一直温和,不是太多寒冷的日子,整个12月,也没有太多潮湿的日子。十二月只是光荣。我开始思考我们会逃脱它,在新的一年去其他地方之前,经常清洗我们的雨水。他们没有。谈到大自然一切都有它的价格。威廉希尔高尔夫球两天的阳光和一个灰色的一天以至少一个下雨天的成本来。三周的辉煌阳光将与至少一周的纯净雨相匹配。这是值得的?是。

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.

但是如何处理所有雨吗?第一个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”.

此外,我们知道它很快就会结束。1月已经走了,二月仍在舞台上。Dour Duet。当然,后者有时会唱歌阳光曲调,但无论发生什么,下一个行为都是3月,3月永远不会闪耀。3月在Médoc总是美丽!

厨房2.

aftertherain

kitchen

Souffle2.

此博客现在在第四年。这也是我在完全相同的情况下发现自己的第四次。外面的村庄很安静。好吧,它总是很安静,但现在感觉我们醒来,每个人都离开了。他们中的一些人实际确实如此。当我们勇敢的雨水和风去市场时,没有任何壮观的事情。威廉希尔高尔夫球没有樱桃或堆的新鲜西红柿的箱子。没有人大喊他有最好的蘑菇。这只是通常的嫌疑人。白菜,甜菜,胡萝卜等,但不知何故,总有一些事情要弄清楚。威廉希尔高尔夫球 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.

gertrudesausage

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.

我打算说思考好食物,让它吃它,是沉闷的冬季的完美解毒剂。但它实际上是......所有的解毒剂。威廉希尔高尔夫球

陶瓷制作

女孩uffle

aftertherain2

prunus

香肠

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 large unsmoked pork sausage, traditionally the Lyonnaise use “Saucisson Pistache”– pistachio sausage)
900 g/ 2 pounds new potatoes
2 1/2汤匙第戎芥末
2 tablespoons white wine vinegar
3汤匙碎青葱
3汤匙大致切碎的壳开心果
Parsley, chopped
Olive oil
Salt & freshly ground black pepper

在沸水中煮香肠15分钟。将皮肤脱落并切成1厘米的切片。

用一个大平底锅,把香肠和with cold water. Bring to a gentle simmer and cook about 20 minutes. Set aside and leave to cool. Peel the skin off and slice into 1 cm thick slices.

In a large saucepan, place the potatoes, in salted water and bring to a boil. Cook until tender, about 15 minutes. Drain and leave to cool. Cut into thick slices.

In a large bowl, prepare a vinaigrette. Whisk olive oil, red wine vinegar, Dijon mustard, salt and pepper until smooth. Add the thinly sliced shallots and chopped parsley. Add the potatoes and toss everything together.

在中等热量的锅中加热一点橄榄油,炒香肠切片,直到两侧略微褐色,大约一两分钟。将香肠放在沙拉顶部并撒上切碎的开心果。必要时季节。

Potpie2.

牛肉脸颊壶馅饼用根蔬菜

Serves 6-8 (depending on ramekin size)

This is a perfect dish for a Sunday lunch, so I usually prepare the stew the night before. Then all you’ll have to do the next day is scoop the delicious stew into little pots or ramekins and cover with puff pastry.

1 kg/ 2 pounds approx beef cheeks, or beef cuts for braising
3 tablespoons flour
300 g/ 2/3 pounds Bayonne ham
6个中型珍珠洋葱
6 carrots (2 oranges, 2 white , 2 purple )
2个萝卜,去皮和切块
3-4 Jerusalem artichokes, peeled and diced
240 ml/1 cup Bordeaux red wine
3 tablespoons tomato concentrate paste
350 ml/ 1 & ½ cup beef or vegetable stock
1 bouquet garni
Extra-virgin olive oil
精美的海盐和新鲜的黑胡椒

For the pastry

2 sheets of puff pastry
1 egg and 1 tablespoon of milk, for the eggwash

Preheat oven to 160°C/ 320°F. Cut the meat into 3 cm cubes and dredge them lightly in the flour.

将Bayonne火腿切成粗棍子。剥去洋葱和蔬菜。将胡萝卜,耶路撒冷朝鲜蓟和萝卜骰子成小块。
Heat 2 tablespoons of olive oil in a cast iron pot on a medium heat and cook the Bayonne ham and onions for 3 minutes. Set aside.
Add another tablespoon of olive and brown the beef on all sides. Add the red wine and reduce for 2 minutes. Return the Bayonne ham and onions, add the vegetables, tomato paste, and bouquet garni. Season with salt and pepper. Add the stock, bring to a simmer and cover. Transfer the pot to the oven and cook for 2 hours, stirring occasionally (add a bit of water if necessary).

制作锅馅饼:

热烤箱至180°C / 350°F。

Spoon the stew into each ramekins.

使用擀面杖,卷起酥皮熏蒸,直到0.5厘米/ 1/8英寸厚,切出6-8个圆圈,足够大,以覆盖额外的窗格。使用糕点刷,用鸡蛋洗净和盖子用糕点圈刷掉每个小柱的边缘。用小糕点叶子轻轻按下边缘并用小糕点叶装饰(见照片)。用鸡蛋洗刷。烘烤直到金黄色,大约25分钟。在服务前10分钟离开。

souffle1

Clémentine soufflé

A delightful old-fashioned recipe, this is the kind of dessert I often order in my favorite restaurants. I love the combination of prunes with clémentines, it’s hot and cold and turns your soufflé into a whirlwind of flavors.

Serves 6

6 large clémentines, juice squeezed
60 g/1/4 cup unsalted butter + extra for lining the ramekins
60 g/ 1/2 cup cornstarch
150 g/ 3/4 cup of sugar + extra for sprinkling
5 eggs, separated
1汤匙Cointreau
1个细盐

Preheat the oven to 200°C/ 400°F

Line the ramekins with butter and sprinkle with sugar all over. Place them in the freezer.

将Clémentines的果汁挤入碗中并留出来。

In a medium-sized saucepan, heat the butter on a medium-to-low heat and add the cornstarch, whisking constantly.
倒clémentine juice immediately and continue to whisk. Add the sugar and Cointreau. Whisk until the mixture thickens slightly and coats the back of a spoon.
Off the heat, add the egg yolks to the mixture and whisk until smooth. Set aside and leave to cool.
Meanwhile, whisk the egg whites. When the whites start to foam, add a pinch of salt and continue to whisk until stiff peaks. Fold the egg whites gently into the clémentine mixture.

Take the ramekins out of the freezer and pour the mixture into the ramekins up to 1.5 cm to the rim.

Cook in the preheated oven 15 to 20 minutes, until golden and risen.

立即服务,在中心添加勺子山梨果汁。

修剪山梨糖尿料

For one tub

500 g/ 1 pound + 2 ounces dried prunes, pitted
150 g/ ¾ cup sugar
1 teaspoon vanilla
1 teaspoon cinnamon
60毫升/ 1/4杯Pineau de Charentes(或甜点葡萄酒,如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