Sunday, November 18, 2007
Plus a 16oz jar of poached quinces, two 24oz jars of poached Crimson Golds (o, the tarts!), and two 12oz jars of Crimson Gold jelly.
S and I had the most lovely date last night. I'm giddy about winter and Christmas, and went out in a green argyle sweater and red cable-knit scarf. We walked a few short blocks to the new Fritz. I've been to the new location three times. First for fries and wine after a draining day. Then Tuesday after dinner at L's I joined P & E, who I spotted in the posh window seat. I disappeared a Hoegarten and stole a few of their 'Delphi' mussels (feta, Kalamatas, garlic, oregano). S is working tons these days, so I'd been plotting a relaxing night. When I suggested mussels, he thought of a few lovely and schwank places to enjoy them. I was angling for the $11 mussels with $4.75 fries, enough for two to spilt.
When we arrived, the line was out the door. We zipped through it, so fast that we had to concur on which mussels and tasty fry dipping sauces at the register. We cozied up in the window on the white vinyl bed sofa, with a tray table across my lap. Fabulous people watching from our perch at the front. A large Fritz arrived with roasted pepper mayonnaise and wasabi mayonnaise, both of which could have been more flavored. We later returned for curry ketchup and Thai hot sauce ketchup. Spiennes Mussels came in Hoegarten (yay!) with fresh fennel, lemon zest, garlic and shallots. I drank a yummy white French wine which will remain unnamed, because it was too damn far away to read the name.
1 Tbs. butter
2 C. squash cubes, steamed
2 Tsp. minced preserved Meyer Lemon
Friday, November 16, 2007
In Joigny I bought a secopnd and third bottle of Gris de Joigny at the farmers market from a cheese shop. I also bought a handfull of tiny thimbles of hard aged goat cheese. The were unforgettable. As in I think of them three times a day. So when I see California Crottins at the corner store, I always miss the thimbles, and apparently their "wrinkly, geotrichum candidum rinds." Last night S and I were walking home from the video store (Perfume and Black Tights) I stopped in to pick of packed lunch tidbits. I bought a gooey ripe Camellia, a soft goat cheese...overrripe by American standards.
I gooely cut it in two this morning, sending S away with half. Plus a pink lady apple, walnut bread, a hard boiled egg, tiny containers of salt and fresh ground pepper, a salad of arugula/ strawberries/Point Reyes blue, a tiny bottle of balsamic dressing, a clementine, and a tiny jar of Crimson Gold apple jelly. (I was regretting forgetting to pack a bar of Scarffenberger until I typed that list. What a lunch!) A linen napkin even, and rather nice cutlery like this. I took the other half of the cheese, a perfect pear and walnut bread.
I ate lunch first. The cheese was shockingly redolent of sweaty woman. Blink. Hooray for ripe cheese.
Thursday, November 15, 2007
Watch Julia make sausage in The French Chef with Julia Child: Disc 2, episode 4 (or 10, depending on how you're counting) "To Stuff a Sausage." She's as hands on as usual.
It's thoughtfully followed with the cold shower that is Tripes a la Mode. Ever see a whole cow's stomach? Large.
I recieve a magical box every other week. This week, I vowed to eat the most perishable things immediately--big red radishes and a funny bag of 4" assorted lettuce leaves. The dressing was a discovery.
1/4 cup Point Reyes Blue cheese, crumbled
1/2 cup plain yogurt (I used Brown Cow low fat)
Dash habanero hot sauce
1/2 tsp worchestershire sauce
Lots of fresh ground black pepper
Wednesday, November 14, 2007
8 tbsp. butter
1 cup rich chicken stock
1 large onion, peeled and diced
3 small carrots, peeled, trimmed, and chopped
¼ cup flour
4 cups milk, hot
Freshly ground black pepper
1 cup heavy cream
1 tbsp. Dijon mustard
2 strips bacon, chopped and cooked crispily
Butter soaked, garlicky herbed croutons for garnish.
1. If using young dandelion greens, chop them and set aside. If using older, tougher greens, blanch them in a pot of boiling salted water, then cool them in a bowl of ice water. Drain them, squeezing out excess moisture, chop, and set aside.
Tuesday, November 13, 2007
The winter, she is upon us. When first back from France, S bought me a dozen of the cutest tiny apples. I made them into two tiny tarts. Newly invented, the candied apple pie, in a larger version:
Candied Apple Pie
2 lbs. tiny apples (I used Crimson Golds, 1.5-2" in diameter)
2 cups white sugar
2 cups water
1 recipe pate sucre
Halve and seed the tiny apples, leaving the peels on. Boil in saucepan with sugar and water, mixing gently to insure all apples are candied. Do not burn or carmelize. Cook until the apples are cooked through but not mushy, ~20 minutes on medium heat.
Prepare the pate sucre in a short tart pan, 8-'10". The dough can just be pressed in, not rolled. Arrange the tiny apples on end in concentric circles. Drizzle 2 Tsp of the cooking liquid over the tart. Reserve the rest. Bake at 375 for 45 minutes, or until the crust is nicely toasted and the tops of rosy apples are lightly burnt, all French like. Serve with whipped cream.
The cooking liquid will be reduced to about 1 cup, and is likelt to magically transform into a luscious jelly. If not jelling properly, get out your candy thermometer and adjust.
the lure of the ice storm and the journey through st. cloud, Many Fires http://www.flickr.com/photos/manyfires/317596011/