• French,  Savoury

    Rosemary and black olive Fougasse and sausages for officers

    Rosemary and black olive fougasse

    Last week Luc admitted to a hunter friend (who has eight obedient beagles) that we had ‘issues’ with our dogs. We hit a new low recently; we have to barricade the doors at night with chairs to send the message that we don’t provide a 24/7 service, and it’s NOT OK to wake us up at random just because you fancy a moonlit stroll in the garden. The friend wasn’t overly sympathetic and seemed to suggest that in our case, the ‘obedience ship’ had set sail long ago. He trains his dogs as puppies (like most sensible people), but I just can’t get my head around the idea of disciplining a puppy. Or any dog, if I’m being absolutely honest.

    Léo and five friends celebrated the end of exams last week in true Bordeaux style with copious amounts of food, wine and noise (gatherings of up to six people are allowed in France). They were just tucking in to a second ‘dinner’ at three in the morning when the police knocked at the door. The noise was such that the gendarmes had called in reinforcements, and were accompanied by a heavily armed military squadron. They were rather taken aback when they realised that the impressive commotion was coming from just six boys, although the fact that several of them were Basque went some way to explaining things (Basque fiestas are notoriously loud). Realising there was no pressing need for mob control, they laid down their guns but, slightly bewildered, graciously refused the offer of sausages and chips. Way to avoid a hefty fine.

    Fougasse is a flatbread that was traditionally baked in the ashes of the hearth. It is really a primitive form of pizza, without the tomatoes.

    Recipe for rosemary and black olive fougasse

    • 250g einkorn flour (normal flour is fine)
    • Pinch of salt
    • 2 tablespoons olive oil
    • 1 teaspoon bread yeast, mixed in a little lukewarm water
    • 8 black olives, chopped
    • 1 shallot, chopped
    • Fresh rosemary, removed from stem
    • Water
    • Sea salt to sprinkle on top

    Place the flour in a bowl, add the salt, olive oil, yeast, chopped olives, shallot and rosemary. Add the water, little by little to form a smooth ball. Knead for a couple of minutes and then flatten to form an oval shape a couple of centimetres thick. Decorate with the sea salt.

    Leave to rise in a 30°C oven for half an hour, then increase the oven temperature to 200°C and bake for 25 minutes.

  • French,  Savoury

    The perfect omelette


    I managed to live for over half a century without knowing how to cook an omelette properly. Or at least in a way that avoided husband and son sharing eye rolls and ostentatious dry heaves.
    Speaking of exasperation, there are a few culinary fads that really boil my noodle: egg white omelettes (just eat the whole egg or go for the polystyrene option) and spiralised ‘spaghetti’ vegetables (eat spaghetti or eat vegetables, both if you really want to push the boat out, but don’t eat ‘pretend’ food unless you’re a toddler; exactly how idiotic do you think your taste buds are?)
    Back to The Omelette. There used to be a restaurant, l’Hôtel de la Tête d’Or, on the Mont St Michel in Normandy, which was famous for its omelette. The owner of the hotel, Madame Poulard, attracted tourists from all over, and although there was much speculation about her secret recipe, she always stayed circumspect. I suspect that her secret had more to do with hardware and impeccable timing than the actual ingredients, although apparently we will never know. 
    In any case, the simplest dishes are often the most delicious, but also the most difficult to get right. During my years of blissful ignorance, I used to beat the eggs a bit, add a touch of seasoning and then fry until most of the runniness was gone. They used to taste OK, although they sometimes looked as if I’d finished them off in the tumble dryer.
    In my naivety I didn’t realise that in fact you have to go all sado-masochistic on the poor eggs, furiously beating and whipping them into complete submission.  You then have to pitch them, molecules awhirl, from across the room into a blazing furnace of a pan for mere seconds, until the outside is seared and the inside still runny. The experience is athletic, stressful, and affirmative.
    As the saying goes, you can’t make an omelette without breaking eggs, sweating profusely, hyperventilating, F-bombing anyone and anything in your way and setting off the smoke alarm…
    Ingredients (serves 1)
    knob of butter
    2 fresh free-range eggs
    Sea salt and freshly-ground black pepper
    Melt the butter in a flat-bottomed frying pan over a high heat. Beat the seasoned eggs very fast until they become frothy. Throw the still-frothy mixture into the pan immediately and sear. Fold the omelette in half while the top is still runny. Serve! And breathe…
     

  • French,  Nutritional information

    Madiran wine and unravelling


    The production of Madiran wine is spread over three departments of southwestern France: Gers, Hautes Pyrénées and Pyrénées Atlantiques. We visited two chateaux in the region last week. At the first chateau, when I couldn’t face another gory detail of the ‘chatelain’s’ latest surgical procedure, I ended up with my head between my legs to stop myself fainting. I suspect his technique is to regale wine buyers with the minutiae of his latest operation, and when their defences are down (or they’ll do anything to escape), go in for the kill; we had planned to buy 18 bottles of his excellent 2012 and instead ended up with 36!
    Our visit to the second chateau was after a very long, hot hike through the vineyards, and I think that we probably arrived looking a bit dishevelled (our sartorial baseline is iffy to begin with). There was an English couple tasting wine, and either they’d been there a while and had forgotten to swill and spit, or they didn’t realise I was English, because the lady rather loudly and randomly commented to her husband that we looked like ‘a rather eccentric French family who didn’t know how to tie their shoe laces’. I thought this was pretty rich coming from someone whose companion was sporting an garish yellow daisy-print sunhat!

    Classic Madirans are robust, earthy and quite ‘tanniny’ (wine critics the world over will be blown away by my wine vocab.), which is just how I like my wine (and men) to be. And the very best are aged in oak.
    The polyphenols found in red wine in general play a key role in its health benefits by acting as antioxidants. Grape skins have high concentrations of polyphenols and in particular, procyanidin. Studies show that regions of the world with the greatest longevity also correspond to those with the highest procyanidin content in their wines.
    The highest procyanidin content of all is to be found in the wines in the Madiran region and, as it happens, they also have the highest concentration of resveratrol, which is a sort of a natural plant antibiotic. Resveratrol is part of the defense mechanism in vines, which fights against fungus and other diseases. In humans, studies have shown it has anti-cancer, anti-inflammatory, blood-sugar lowering and other beneficial cardiovascular effects.
    As Professor Roger Corder, author of ‘The Wine Diet’ explains: ‘One important advantage of choosing wines with a high procyanidin level is that less needs to be consumed to achieve the optimal health benefit. The best results I’ve had in my laboratory have been from Madiran wines. These have some of the highest procyanidin levels I’ve encountered, as a result of the local grape variety, Tannat, and the traditional long fermentation and maceration. In contrast, mass-produced, branded wines sold in many wine bars and pubs generally have disappointingly low levels of procyanidins.’

     
     

  • French,  Savoury

    Gascon garbure and how to put a hen to bed


    We’ve had issues with foxes lately. When I say ‘issues’, obviously I mean that the vicious, gluttonous bastards have been mistaking our hens for chicken McNuggets and snacking on them before breakfast. The hens used to sleep in the barn, which worked well because horses and hens are natural companions. Both being prey animals, I suppose they have a mutual understanding of what it is to be persecuted all day; I always imagined them spending their evenings having a good old moan about ill intentioned predators and the day’s run-ins and close shaves. Anyway, the remaining hens, understandably traumatised by Nuggetgate, have since been transferred to enclosed premises: The old bread oven. Frankly, if I were a hen, I’m not sure how comfortable I’d feel about drifting off next to the gaping metal mouth of a huge oven. Luckily though, they’re not the brightest and seem happy enough in their new home.

    After a week or so of ‘training’ which involved haphazardly running around the fields at dusk with spades and horsewhips (us), the hens now understand that they should put themselves to bed in their new quarters and no longer in the horses’ barn. All of them, that is, except one. At bedtime she comes to sit resolutely on the boot room table squawking VERY loudly until Luc succumbs and carries her to bed. Just leave it to us to either acquire or create a noisily needy, attention-seeking, high maintenance hen…

    How worried should I be about Luc’s apparently blissful expression?

    This hearty soup is a typical peasant dish from Southern Gascony. The vegetables used depend on the season, and in the old days the meat used would have depended on what was to hand. The most luxurious version is made with confit of duck, which is what I usually use, although you could too make it with chicken. I love the fact that there is a certain amount of fat in the soup, because it means that the nutrients from the vegetables are more readily absorbed.
    There are many recipes for garbure, but I adapted this one from Jeanne Strang’s recipe in ‘Goose Fat and Garlic’.
    Ingredients (serves 6)
    2 small leeks
    250g potatoes
    125g celery
    4 carrots
    125g turnips
    1 large onion
    4 cloves of garlic
    250g white haricot beans (previously soaked if using dried)
    250g salt belly of pork
    1.25 litres water
    0.5 litre white wine
    bouquet garni
    Sea salt and freshly-ground black pepper
    1 teaspoon piment d’Espelette (or paprika)
    1 Savoy cabbage
    6 pieces of confit de canard
    Chop all of the vegetables except the cabbage and dice the pork. Place the chopped vegetables, beans and pork in a large pot or casserole dish, cover with the water and wine and bring to the boil, then skim and add the bouquet garni and seasoning. You will need to adjust the salt depending on what meats you are using. Simmer over a low heat for two hours, then shred the cabbage and add to the pot along with the confit de canard. Cook for a further 30 minutes and serve with French bread. Bon appétit!

  • French,  Nutritional information,  Savoury

    Asparagus: The great spring cleaner


    It’s asparagus season which, for me, results in really bizarre, almost psychedelic dreams. Every Spring I hope this will be the year I can eat asparagus to my heart’s content without the added bonus of technicolour horror films. I suppose it could be related to its powerful detoxifying properties. I would be interested to hear if anyone else suffers from this.
    Consuming seasonal produce provides unequalled support for our health. And at this time of year, when we need to be detoxified and invigorated after a winter of excesses and heavy, rich food, asparagus is unrivalled.
    White asparagus, reputedly cultivated in France since the renaissance, was dubbed the ‘food of kings’ by Louis XIV, aka the Sun King, who grew asparagus year-round in hothouses at Versailles and ate them dipped in a soft boiled egg. Ironically enough, white asparagus must be covered with soil and protected from the sun at all times or it produces chlorophyll which makes it turn green or purple. White asparagus is particularly delicate and well-suited to the light, mineral-rich, sandy soils of this region, the Landes, in southwestern France.
    Asparagus is nutrient-dense and high in vitamins A,  B, C ,E and K, as well as potassium, iodine, chromium and zinc. It is also an excellent source of rutin, a flavonoid that prevents small blood vessels from rupturing. It should be noted that the fat-soluble vitamins (A, D, E and K) should be eaten with healthy fats to be efficiently absorbed, which is why asparagus is best eaten with melted butter, vinaigrette or dipped into an egg yolk like the Sun King.
    Asparagus also has antioxidant and anti-inflammatory properties which may help reduce chronic health problems such as type II diabetes, heart disease and cancer. The antioxidant glutathione has been shown to slow the ageing process and break down free radicals, protecting your skin from sun damage and pollution. Glutathione also plays a pivotal role in immune function.
    With its high levels of the amino acid asparagine, asparagus also acts as a natural diuretic, ridding the body of excess salt and fluid, which is very beneficial for people with oedema and high blood pressure. Researchers have also discovered that asparagus is useful in the treatment of urinary tract infections by reducing pain and swelling.
    The high inulin content of asparagus feeds and promotes the healthy gut bacteria that are responsible for better nutrient absorption and better digestive, immune and mental health. Finally, asparagus is an extremely good source of fibre, which moves through the digestive tract trapping excess fat, sugars, bacteria and toxins to remove them from the body.

  • French,  Gluten-free,  Hugo blogs,  Savoury

    Salt cod brandade and ask a silly question…



    I’m so glad Bossy doesn’t have my mobile ‘phone number; it’s the only way I’ve found to avoid being the irritated recipient of one of her inane texts. Earlier this week she was fretting about whether Noisy had caught the right bus home. Admittedly his grasp of logistics and time management are, at best, very shaky. But, despite spending much of his time with his head in the clouds, he is still a 15-year-old with an above-average IQ who can usually remember where he lives. Last school year, he was lucky enough to find a very efficient PA who took up the organisational slack and kept him on track. This year, he and the friend are no longer in the same class, hence Bossy’s fretting.
    Anyway, Bossy’s irrational folly got the better of her and she sent a short text to check he was travelling in the right direction. As the bus doesn’t stop, I really didn’t understand the point; either he was going in the right direction, in which case the text was an annoying waste of time, or he wasn’t in which case it was too late anyway. So I can only commend his reply:  ‘No. Peruvian mutant turtles, having made a lucky escape from a Congolese fruit salad, recruited me for the Norwegian-Chinese mafia. I am currently in a underwater aeroplane with subatomic engines, carrying out biochemical experiments on hamster volunteers. Don’t worry: the Montparnasse tower is not in any immediate danger, and I should manage to finish digging the Dax-Rion tunnel with my Christmas tree. I will be in touch again once I’m within 15 lightyears of your town of residence.’
    Obviously his reply begs the question: ‘what does she sprinkle on his breakfast cereal?’, but still: Kudos. Maybe she’ll think twice before sending silly texts again, although somehow I doubt it…

    Ingredients (serves 4)
    200g salt cod
    2 bay leaves
    1 onion, peeled and sliced
    500ml milk
    250g potatoes, peeled and boiled
    2 cloves garlic
    Freshly ground black pepper
    1 teaspoon paprika
    4 tablespoons olive oil
    Freshly grated parmesan for topping
    Soak the salt cod in cold water for 24 hours, changing the water once or twice. Drain and place in a pan with the bay leaves, onion and 500ml of milk. Bring to the boil, lower the heat and simmer for five minutes and then drain, removing any bones and skin and breaking the flesh into coarse shreds. Reserve some of the milk for the purée. Cook the potatoes until soft then drain and purée together with the cod, garlic and seasoning in a food processor, adding the olive oil to create a soft consistency (you may need to add a little of the reserved milk to achieve the desired consistency). Place the purée in an oven-proof dish and sprinkle with parmesan. Put in an oven preheated to 180°C for about 20 minutes until golden brown.
    This is sometimes served as a dip with toast. I like it as a standalone dish with a crispy green salad. Hugo likes to lick the bowl, although he pretends otherwise.

  • French,  Savoury

    Beef bourguignon and a god complex

    boeufbourg

    Most dogs have beds; Hugo has a throne. He recently spent considerable time and energy trying to relay to us the fact that it’s wholly inappropriate for a dog of his stature to sleep on the floor. He dug his paws in and refused to sleep on his bed, creating temporary accommodation in other places such as the shower, sofas and on piles of dirty laundry. I could tell that he was getting increasingly irate with us for not understanding his problem and poor Java was very confused by the whole affair. And then I had an epiphany: Hugo doesn’t see himself as a common or garden ‘floor’ animal and thinks his bed should be raised accordingly. To him it is incomprehensible that he should sleep at the same level as Java. Complicated measures were taken (the facial expressions when I explained that my dog needed a bed at least 50cm from the ground were a sight to behold), and he now deigns to sleep in his bed again. I’m hoping that his delusions of grandeur aren’t going to be incremental or he’ll soon need a stepladder and the thought of explaining that to the man in the pet shop brings me out in a cold sweat.

    hugothrone

    Beef Bourguignon is an iconic French dish. Ideally it should be made with Charolais beef and Burgundy wine, although I make it using Bordeaux as that is local to us. It’s best made a day or two before you’re going to eat it to tenderise the meat and bring out the flavours more fully.

    Ingredients (serves 4)

    800g beef brisket, cut into large cubes

    1 litre of full-bodied red wine

    2 sprigs thyme

    2 bay leaves

    4 garlic cloves, crushed

    4 tablespoons olive oil

    2 red onions, peeled and sliced
    4 shallots, peeled and sliced
    100g mushrooms, peeled and sliced
    100g pancetta, diced

    2 tablespoons flour (I used chickpea flour but plain will do)

    500ml chicken or vegetable stock

    4 carrots, peeled and cut into chunks

    Salt and freshly-ground black pepper

    Mix the beef, wine, thyme, bay leaves and garlic in a deep dish and leave to marinate in the fridge overnight. Preheat the oven to 150°C, scoop out the meat and set the marinade aside. Heat the olive oil in a large casserole dish and add the onions, shallots, mushrooms and pancetta. Toss the meat in the flour and add to the dish, gently browning. Add the stock and red wine marinade and bring to the boil. Add the carrots and seasoning and cook for about two hours. Delicious served with creamy mashed potatoes.

  • French,  Nutritional information,  Savoury,  Soup

    Leek and potato soup with mushrooms and repeat offenders

    leekpotatomushsoup
    After a busy week for tumbles — my husband fell backwards off his horse and frontwards off his bike — we had planned to go the beach for lunch on Sunday. Léo however had other plans; he performed a forward somersault off his bike and landed on his already twice-fractured arm.
    Emergency departments are never a pretty sight, but even less so on Sunday mornings when they’re full of bloody rugby players (I don’t have anything against rugby players, but they always seem to have blood spouting from somewhere), and the dregs of Saturday night. As they fast track young children, I told Léo to make himself look little, which, as he’s over 6ft now, made me sound a bit insane.
    The receptionist greeted us like old friends and commented more than once on the fact that our family’s records took up a substantial amount of room on her database. As this was potentially his fourth broken arm (he once very efficiently broke them both at the same time), she wondered if he might have any deficiencies. I said that yes, I was convinced he had a number of deficiencies: fear and common sense to name but two. She looked at me strangely and said that she had be thinking more along the lines of calcium or vitamin D. In the end, it turned out that his arm wasn’t broken, just badly dented, which didn’t really sound much better to me, but I suppose it made for a change. For some reason, on our way out I felt compelled to shout over to the receptionist like a madwoman that his arm wasn’t properly broken this time. I felt the need to justify as she’d made me feel like a repeat offender. I suppose she might have a point…
    Leeks are an extremely rich source of  vitamin K which is surprisingly important for bone health. Mind you, so is avoiding falling off your horse or bike. Vitamin K has repeatedly been shown to help avoid bone fractures. Leeks also contain substantial quantities of vitamins A and C, calcium, magnesium and phosphorus and are a rich source of allicin, a sulphur-containing compound with anti-bacterial, anti-viral and anti-fungal properties.
    Ingredients (serves 6)
    45g butter
    6 small leeks, rinsed and diced
    2 large potatoes, peeling and diced
    1 garlic clove, crushed
    2 shallots, peeled and chopped
    1 thyme sprig
    2 bay leaves
    500ml chicken stock  (or vegetable if you prefer)
    1 teaspoon paprika
    Sea salt and freshly ground black pepper
    4 tablespoons crème fraîche
    85g mushrooms, sliced
    Melt the butter in a large saucepan over a medium heat. Add the leeks, potatoes, garlic, shallots and thyme and cook for about five minutes, stirring occasionally to prevent sticking. Add the stock and simmer for about 20 minutes, or until the potatoes are soft. Remove the thyme and bay leaves. Blend the soup until smooth and add the crème fraîche. Fry the mushroom in a little butter until golden brown, seasoning with salt and pepper. Add a spoonful of mushrooms to each bowl of soup and serve.

  • French,  Savoury

    Garlic mayonnaise and tractor-shaped puff pastry

    mayonnaise
    Never judge a book by its cover, or a mechanic by his trade. My husband’s beloved tractor broke down this weekend, which is always something of an emotional upheaval. When we first moved here and people came to visit for the first time, he would always show them his shiny red tractor before the house or grounds, which he seemed to consider to be of secondary importance.
    tractor
    Upon his much-anticipated arrival, Repairman and Husband started talking in earnest, and I scathingly thought to myself that this was a conversation I would rather gnaw my own arm off than listen to. How wrong was I? It was actually a conversation that taught me an awful lot – and not about tractor entrails either – about the trials and tribulations of puff pastry! Thinking about it, I suppose the two are not that dissimilar; they both involve oil, sweat, swearing and tears and even then, with so many uncontrolled parameters involved, the results are decidedly unpredictable.
    Mayonnaise, like puff pastry and tractors, is also temperamental. If the bowl is too cold, the air too hot or your mood too irascible, you WILL screw it up. Earlier in the year, I made a wonderful batch to go with a seafood platter, only for it to end up splattered over the floor, interspersed with broken glass. I tried again to no avail – my cool, calm, collected demeanour had deserted me and we had to eat seafood sans mayonnaise.
    Ingredients (roughly 12 servings)
    2 egg yolks
    1 tablespoon Dijon mustard
    150ml olive oil
    2 garlic cloves, crushed
    Squeeze of lemon juice
    Sea salt and freshly ground black pepper
    ½ teaspoon paprika
    Beat the egg yolks and mustard together. Add the olive oil, little by little all the time whisking well in order to obtain the right consistency. Ad the garlic, lemon and seasoning, whisking continuously. The result should be glossy and luscious. Be careful to refrigerate before dropping on the floor! Must be kept in the fridge and served cold.

  • French,  Savoury

    White wine chicken casserole and apple turnovers

    chickenwhitewine
    It’s that time of year again: The time of year when, in this area of France at least, the countryside becomes speckled with well-stuffed apple turnovers. Upon closer inspection (admittedly not always advisable), the apple turnovers morph into ladies of a certain age, neatly folded in two tending to their vegetable patches. Whenever I see them, I have an overwhelming urge to pick them up by the waist and set them down in our vegetable garden. Perhaps they wouldn’t even notice, and if they did, surely the change of scene would be welcome, although I imagine one patch of weeds looks much like another. In the meantime, my husband serves as our apple turnover, although he’s not nearly as generously-stuffed as some…
    bentover2
    Ingredients (serves 4)
    8 chicken thighs (you can use a mixture of breast and thigh if you prefer)
    1 tablespoon flour
    Sea salt and freshly ground black pepper
    2 tablespoons olive oil
    20g butter
    2 red onions, peeled and chopped
    2 cloves of garlic, crushed
    30g pancetta
    5 mushrooms, sliced
    2 large carrots, peeled and sliced
    Sprig of rosemary
    350ml dry white wine
    500ml chicken or vegetable stock
    200g fresh garden peas
    Preheat the oven to 150°C. Place the chicken in a bowl, coat with the flour and seasoning and set aside. Heat the oil and butter in a medium-sized casserole dish, add the onions, garlic, pancetta and mushrooms and cook until softened. Set aside and place the chicken in the casserole dish and cook for just over five minutes, turning to brown evenly. Add the carrots, rosemary and wine and continue to cook until reduced by about half. Add the stock and the set aside onion/pancetta and bring to a boil. Cook in the preheated oven for about an hour, adding the peas (and more stock if necessary) 20 minutes before the end of cooking. Delicious served with minted, mashed, potatoes.