Thyme For Cooking, the Blog

Oriental Asparagus Salad; A Lovely Award for a Stupid Woman

First: the fun stuff:

I have been given this gorgeous award by not one, but two of my favorite bloggers:  Núria of Spanish Recipes and Neen and Do of Post-Collegiate Cooking à Deux.

It's called the Arte y Pico Award, after the blogger-craft artist in Uruguay  who created it.

The award is meant to honor creativity, interesting material and a contributing  blogger.

I'm meant to pass it on to 5 more (or would that be 10?) deserving bloggers.

I got out my list and went to work....  I had selected 12 bloggers before I got through the "C's". 

I can't decide.  All the blogs I read are wonderful - obviously, or I wouldn't read them. And, I wish I could read more of them more often but, life has a tendency to interfere. 

If you haven't read Spanish Recipes and Post-Collegiate Cooking à Deux go check them out!

Second: the stupid stuff:

Those of you who live in Europe, or have driven here, know that many of our small towns are blessed with narrow streets.  In some instances the wall of a house or other building is right on said narrow street.

These streets have curbs.  It is customary, when parking, to drive up and over the curb so as to get out of the way of traffic.  The curbs are designed to handle this.

It's common, when driving, to hit or go over the curb when meeting oncoming traffic in a tight spot, like when a large 'camion' (truck) comes careering around the corner at you.  This assumes, of course, that no one is parked in your way.  If there is, one normally slams on the brakes and allows the truck to pass by.

I've done it, mon mari does it, everyone I have ever ridden with does it.

Normally one barely notices the bump.

When the truck came swaying around the corner at me yesterday, I hit the wrong curb at the wrong angle....

And blew out 2 tires.

I did this, just leaving our little village, around 11:30 in the morning.

The only gas station/car repair garage is on the other side of the village.

Hoping against hope that someone would still be there I started walking.  It wasn't far, 1.5 -  2 kilometres. 

I was in luck! There were all sorts if people there.

Because they were having a party; food and wine everywhere.

After finally getting them to understand that I didn't want to bring in a tire for repair but wanted them to come and fix my 'broken' car, they agreed to help.  (Yeah, I know, it IS their business, but this is France, lunch comes first.)

They would come and get the tires right after lunch, sometime after 2:00. 

Everything closes up tight between 12 and 2, so I had nothing to do.  Window shopping?  Only one shop.

The only restaurant is a truck stop.  Apparently it's a good one, because there is a truck parking lot outside of town that's always full at noon.  (It's only 5 minutes off the motorway).  Somehow, I didn't think it appropriate to treat myself to lunch there....the only female, and alone, in the whole place.

I went back to the car and pondered my stupidity/bad luck/fate.

At 2:02 a small truck pulls up, a guy jumps out and makes short work of removing the tires. 

An hour later I'm back on my way, the proud owner of 2 new tires.

That I had neither wanted nor intended to buy.

Sigh......

As the song says: It was my own damn fault.

The worse thing about the whole incident was that all the green asparagus was gone by the time I got to the store.

I made do with violet.

And it was delicious.

  I just can't seem to stop eating asparagus this year, but it has been a good season. This week's host for Weekend Herb Blogging is Gay, from A Scientist in the Kitchen.  Be sure to visit her blog on Monday for the complete recap. If you want even more ideas check out the archives, at Kalyn's Kitchen.

Oriental Asparagus Salad

2 eggs, hard boiled
2oz (60gr) cherry tomatoes
greens for 2 small salads
8oz (250gr) violet, green or white
4 tsp soy sauce
1 tsp sugar
2 tsp sesame oil
Oriental Vinaigrette

The salad: Hard boil the eggs. Slice the tomatoes in half. Wash and spin dry the salad greens.
The asparagus: Snap off ends of asparagus. Roll cut asparagus in 1 inch (2.5 cm) lengths. Fill a large saucepan half full of water and bring to a boil over high heat. When boiling, drop in asparagus and parboil for 2 minutes. Drain and immediately rinse with cold water. Spread them on paper towels and pat dry. In a bowl big enough to nicely hold the asparagus, mix soy sauce, sugar and sesame oil. Add asparagus and toss lightly to coat. Set aside to marinate for 15 - 30 minutes.
To assemble: Put the greens into a bowl, add the vinaigrette and toss well to coat. Divide the lettuce between two plates. Peel and slice or quarter the eggs. Arrange the eggs and tomatoes around the lettuce. Divide the asparagus and arrange in the middle.

Oriental Vinaigrette

1 tsp soy sauce
1 tsp Balsamic vinegar
1/2 tsp Dijon-style mustard
2 tbs olive oil, the good stuff

Put soy sauce, vinegar and mustard in a small bowl and whisk to combine. Drizzle in the olive oil, whisking constantly.

Bon Weekend!

Healthier Taco Salad; Weekly Menu Plan; Bad is Better

What's the point in doing things the right way if one still gets the same bad result?

I mean, If being good and being bad both put me in the same exact place at the end of the day.... It's usually more fun to be bad...

I might as well enjoy the journey!

We had 'un petit orage' yesterday.

I know the drill. I've been mucking about with computers since the days of '1's and '0's!

I was in the middle of uploading files to my site and photos to my blog... But, as the thunder got closer and louder, I stopped.

I shut everything down, even disconnected the phone lines.  I was thorough, 'propre'.

Then, feeling very virtuous, I went out to the garage (with a good book) and rode my exercise bike for the 40 minute or so duration of the storm.

When the sun came out again I went back to my office, plugged everything in, fired it all up.... No internet.

I naturally assumed, since I had been so careful, it must be a France Telecom problem.  I called to explain this to them. 

I spent an hour working with a very nice young lady, who broke into impeccable English after I had fractured her ear with my bad French for 30 minutes, trying to ascertain the problem.   No luck, but I did get to spend a delightful interlude on the flour under my desk, plugging and unplugging, holding in reset buttons and watching the blinking lights.

She then transferred me to a different department and a different technician.

We spent another hour, determining that it was, indeed, a France Telecom problem.  (Why will they never believe me the first time?)

BTW: Someday, I'm going to have my computer, cables, routers, outlets, etc. on top of my desk rather than under it.

He then transferred my 'file' to another department who would fix the problem within 24 hours.   

They did.  When I finally returned from a day that truly 'tried my soul', it was working.  Magic!

And so, I finally get to finish yesterday's work:

'Healthier' Taco Salad

8oz (250gr) ground beef (mince) or turkey
1/3 cup brown rice
2/3 cup chicken stock
1 small onion
1/2 green or red pepper
2 cloves garlic
1 small can chopped green chilies (4oz, 125gr)
1 tbs olive oil
1 tsp chili powder
3oz (100gr) cherry tomatoes about 1/2 cup before slicing
1 avocado
2 jars taco sauce, hot or mild or both
1/2 cup (2oz, 60gr) shredded cheese - your choice
Lettuce/greens - enough for 2 main meal salads

Cook brown rice according to package directions.
Chop onions and green pepper. Mince garlic. Heat oil in nonstick skillet over medium-high heat. Add chili powder and sauté briefly (30 seconds). Add onion and pepper and sauté for 5 minutes. Add garlic, turkey/beef and chilies and continue cooking until meat is done. Add taco sauce - you want the meat mixture to be thick so don't add all of the sauce if it's not needed - serve the rest on the side. Take meat mixture off heat. When rice is done remove from heat. Slice tomatoes and avocado. Tear the lettuce and arrange on plates. Divide rice and put on lettuce, divide meat mixture and put on rice. Top with shredded cheese. Artfully arrange tomato and avocado slices around salad and serve with any remaining salsa. Mon mari always adds some sliced jalapeños to his but that is too hot for me.

In addition to the above, for the week of May 16, we have Oriental Asparagus Salad, Grilled Teriyaki Swordfish, Pasta with Peanut Sauce, Cornish Game Hens from the Barbecue, Pesto Pasta Salad with Grilled Chicken, and more...

Become a Thyme for Cooking Subscriber and get the menu, complete recipes with meal preparation instruction, and shopping list delivered to your inbox each Thursday. (Reverse seasons available for Australia, and others in the Southern Hemisphere)

Bon Weekend!

Chicken with Spanish Rice; How to buy 2 potatoes

I've been wanting to participate in Gay's (A Scientist in the Kitchen), Market Event, but, frankly, our markets are kind of boring up here in the Vendée.

Could be all the rain.

The markets we went to in Spain were all outdoors, taking over most of the streets and plazas in the village.

They were loud, bustling, raucous affairs, teaming with shoppers, people meeting and chatting, kids running and dogs barking

Here they are all indoors, in purpose-built pavilions.

And, being French, everything is very neatly stacked, arranged,.... Even the shoppers are 'propre'!

So rather than waxing eloquently about the wonders of my market, let me tell you about my own, somewhat slow, learning process, taking me from the giant supermarkets to the small veggie stall.

In the U.S. people buy big (Costco); here they buy small.

Even at the farmer's market I went to in Minneapolis, things were often for sale in large quantities - bushels of tomatoes, peck's of beans.

It's taken years to break myself of the 'sack of potatoes' habit when I buy food.

I'm feeding two people.  We have potatoes once or twice a week.  What am I going to do with a 10lb (5 kilo) or even a 5lb bag of potatoes?

For a long time, I just couldn't convince me that it was okay to buy in small quantities.

That it didn't say bad things about me as a person if I only wanted/needed 6 olives.

That it didn't reflect negatively on my status in the world, my disposable income, my ability to provide sustenance for my family, my capabilities as a 'femme du foyer'  (housewife) or the size of my penis (Just seeing if you're paying attention...)

At the markets here (at least in France and Spain) one does not touch the merchandise.  The vendor will pick out your fruits and vegetables for you.  You tell them what and how much you want and trust them to choose.  If it's a perishable item, like an avocado or a melon, you also tell them what day you will be eating it so they can select appropriately.  They do know their stuff, after all.

I always felt that, if they we're going to do all this work for me, I should make it worth their while, and buy lots.

Then, one hot summer afternoon in Spain, I popped into a small market to buy a bottle of water.

All I wanted was 1 bottle of water. 

I was there for 20 minutes.

There was a woman in the shop already, doing a bit of shopping.  I watched as she bought (as best as I remember):
    4 thin slices of salami, which had to be cut
    4 thin slices of ham, which had to be cut
    3 thin slices of some bologna-type sausage, which had to be cut
    8 thin slices of chorizo, which had to be cut
    4 thin slices of Manchego cheese, which had to be cut
    1/2 of a very small goat's milk cheese
    1 small wedge of a soft cheese
    1 spoonful of fromage frais
    1 chicken breast
    2 pork chops
    1 baguette
    1 avocado
    1 tomato
    a small handful of strawberries
    1/2 head of broccoli
    2 containers of yogurt

Well, you get the idea... Everything was carefully sliced, cut, weighed, and wrapped by the shop owner, with a smile and a "What else".

I would have bought a lb of some kind of cured meat, a whole chicken, a slab of cheese and a bag of oranges.

I would have ended up without nearly the variety and, probably, with lots of waste.

I still have to really force myself, and I often end up with a bit more than I intended, but I can now buy 2 potatoes, or 3 apples, or 8 strawberries, or 6 olives....

The biggest challenge in cooking for one or two or three, is not the cooking; it's the shopping!

And the planning to use up all the odd bits....

Here 's my last cool weather dish for those of you still waiting for spring - or anticipating winter - in memory of the lesson learned in that little shop in the village.

Chicken Breasts with Spanish Rice

2 chicken breasts, boneless, skinless
1 onion
1/3 green bell pepper
1/3 red bell pepper
2 cloves garlic
1 tsp chili powder
1/2 cup brown rice
1 can whole tomatoes, 15 oz (450gr)
1/4 - 3/4 cup chicken stock or water
2 tsp Worcestershire sauce
1 tbs olive oil

Chop onion and peppers. Mince garlic. Cut chicken breasts in half.  Heat oil in deep skillet over medium heat. Add chicken breasts, and brown on both sides, about 5 minutes each. Remove to a plate. Add chili powder, onion, pepper, and garlic. Sauté for 5 minutes. Open tomatoes and drain liquid into a bowl. Chop the tomatoes and drain again. Add drained tomatoes, Worcestershire sauce and rice to pan. Measure the drained liquid and add enough water or chicken stock to equal 1 cup (or however much liquid your rice package calls for). Pour this over the rice/vegetables in the skillet and stir well to combine. Lay the chicken breasts on top of the rice and cover. Reduce heat to simmer and cook until rice is done. Mine took 20 minutes - check rice package. Stir occasionally while cooking. When done, serve - either from the pan or arrange nicely on a platter.

Check out all the markets at A Scientist in the Kitchen right after the end of May.

Spring is Purple, at Giverny

With a few touches of pink, blue and complimentary orange.

Along the walkway, in front of the American Museum, are a series of 'rooms', small areas, enclosed by hedges and themed in colors.  This is one of the 'Blue Rooms'

The American Museum showcases works from American artists.  The museum also welcomes both American and French students with grants, to live, study and paint at Giverny....

Sigh.....

Photos are not allowed inside Monet's house, which has been perfectly restored to reflect life with Monet.  One is allowed to take a photo from Monet's bedroom window, which gives a lovely view of the walled, Norman gardens below.

 

Visitors are not allowed on the interior paths of the walled garden... which means one gets to take photos without the tourists hordes. 

One of the many side paths in the walled garden.  The day we were there was a public holiday in France, VE Day.  There were crowds everywhere but the gardens are very well managed... As you can see by the lack of people in the photos.

Of course, we did get there in the morning before the bus loads from Paris.

Another path... With all of the purple, the orange really makes an impression.

There is an underground passage from the walled garden to the water lily pond and Japanese gardens.  The wisteria covering the foot bridge over the water lily pond was planted by Monet.

It takes 30 days of water temperatures above 16C (70F) before the water lilies bloom.  All I can do is use my imagination gazing across the pond.  Meanwhile, that red bush is rather spectacular!

The tulips were about done, but there were still a few prime specimens.  Please don't expect me to tell you what kind...

Did I mention the wisteria being in full bloom?

Just so you know we did more than look at flowers... We also looked at this 12th century castle built by Richard, Coeur de Leon, to defend Normandy from the French.

For more photos - there's a link to the album in the side bar.

Asparagus and Chevre Quiche; Tiptoeing thru the Tulips

Did you know that one cannot limp on both legs at the same time?

I know that.

Now: Do as I say; not as I do.

The most important thing I tell anyone coming to Europe is to wear comfortable shoes. 

They don't have to be sensible... But they do have to be comfortable.

Wandering the beautiful, Monet-designed gardens of Giverny...  I ran out of Bandaids (plasters).

And I was ever so grateful that my anal-retentive little self always has a stash in my bag.

Next time it will be a bigger stash.

In my defense I did bring my most comfortable pair of walking shoes fit to be worn in public.

In my stupidity/chronic lateness/everything at the last moment/procrastination I did not wear them a few times first.

They're not new.  They're old, comfortable, well-worn favorites.

It's just that I so seldom wear proper shoes that my feet balk at the idea when I do.

I spend the winter wearing felt clogs inside and rubber Wellie clogs outside.

I spend the summer wearing nothing inside and rubber Wellie sandals outside.

My feet are spoiled.

The hour or two I spend, a few times a week out in public, wearing, er, 'better' clogs or sandals (this is farm country, not Paris) hardly counts.

My feet are not accustomed to the confines of proper shoes.

I had blisters on my heels.

I had blisters on my toes (open-toe shoes - it's summer... And Giverny is only an hour from Paris.  I have some standards - or, at least, I did.)

I had blisters on my blisters.

I left a trail of Bandaid wrappers.

I walked the last bit barefoot....Ahhhhhh!

But, I did not miss a nook or cranny.

I want to go back every week for the rest of the year.

I want to become an artist in residence... even if I'm not any good.

I want to sit in the gardens and stare and paint and draw....even if I'm not any good.

I want to lay on the wisteria covered bridge and look through the flowers to the sky.

I want to sit in the Japanese Gardens and eat foie gras and sip rosé.

Even with bloody feet.

After the foie gras, maybe a nice quiche.

I've been on a quiche-kick lately.

With a brown-rice crust they're a snap to make, and much healthier than the traditional pastry crust.

Perfect for a Mother's Day Brunch.

And, how could I let asparagus season pass without just one more Asparagus Quiche?  It seemed like such an appropriate entry for Weekend Herb Blogging, this week: it's being hosted by Laurie of Mediterranean Cooking in Alaska.  Stop by her blog on Monday for the complete round-up. If you want to look at the Weekend Herb Blogging archives, visit Kalyn, of Kalyn's Kitchen,  the founder  of this great event.

Asparagus.

What says spring better than asparagus!

Besides being full of vitamins, minerals and low in calories, it is a natural diuretic, and contains a carbohydrate that, while indigestible to us, is a favorite of all the health-promoting bacteria living in our gut. We do want healthy guts, don't we.... Hmmm?

Asparagus and Chevre (Goat Cheese) Quiche 

The Crust: 
2 cups cooked brown rice
1/4 cup shredded cheese (1 oz, 30 gr)
1 egg



The Filling:
4 - 5 thin slices, (3oz, 100gr) Prosciutto
6 - 8oz (250gr) asparagus, trimmed
4 - 5oz (125 - 150gr) chevre (goat cheese) the kind that comes in a log with a white (edible) rind
2 tbs snipped fresh chives
2 tbs snipped fresh basil
2 - 3 tomatoes, depending on size I used 2 very long roma tomatoes
3 eggs
1 cup milk

The crust: Cook brown rice according to package directions. Can be done ahead or the day before. If rice is just cooked, spread it on a plate to cool for 5 minutes before adding to egg. Oil a 9" (22 cm) pie or quiche plate. Lightly whisk 1 egg. Add 1/4 cup of cheese and the cooked rice. Mix well. Pat into the quiche plate, working it up the sides as best you can. Bake in 400F (200C) oven for 10 minutes. Remove and set aside.

The filling: Trim asparagus, snapping off tough ends. Cut into 1" (2.5cm) lengths. Heat water in a saucepan over high heat. When boiling, add asparagus and blanch for 3 minutes. Drain and refresh under cold water. Dry on paper towels.
Snip herbs. Slice tomatoes and goat cheese. Cut Prosciutto into large pieces.
In medium bowl whisk 3 eggs well. Add milk and whisk to combine.

To assemble: Lay Prosciutto evenly over the bottom of the crust. Lay the goat cheese on top. Sprinkle with herbs. Lay the tomatoes on top of the herbs and top with the asparagus. Pour the egg mixture over all and bake for 40 minutes. (Check after 30) Let stand 5 minutes before serving.

Note: I put the quiche/pie plate on a pizza pan before pouring the egg/milk over. Makes it easier to get into the oven and catches any drips and spills - saving oven clean-up.

You can rest assured that you will never see me in a pair of $700.00 Manolo Blahnik stiletto sandals.

Or a pair of $50.00 Target stiletto sandals.

More about Giverny tomorrow....

Couscous Feta Pilaf and the Weekly Menu Plan

Mon mari has never been a big fan of couscous.... No substance; no flavor; he claims.

This may have converted him....

Couscous Feta Pilaf serves 2

1/2 cup couscous
3/4 cup chicken broth
6 cherry tomatoes
6 olives
1 ounce (30gr) feta
1 tbs snipped chives
1 tbs snipped basil
2 tsp olive oil - the good stuff

Heat chicken broth to a boil. Put couscous in a medium bowl. When broth is boiling pour over couscous, cover and let stand for 10 minutes...Do not stir it. Snip herbs. Cut cherry tomatoes in half. Pit olives if needed, then cut in half. Crumble feta. When couscous is ready, uncover, add remaining ingredients, including olive oil, fluff gently with a fork to combine and serve.

Note: The easiest way to pit olives is to lay them on a cutting board or counter, put the blade of a large knife flat on top and whack the flat blade with the heel of your palm. The olive will split, and you can remove the pit.
This is also the easiest way to peel garlic.
Plus it's a great stress reliever.... Do remember to keep the blade flat.

In addition to the above, for the week of May 9, we have Warm Leek Salad with Prosciutto, Baked Salmon Dijon, Steak with Cheesy Oven Fries, Asian Chicken and Cabbage Salad, and more...

Become a Thyme for Cooking Subscriber and get the menu, complete recipes with meal preparation instruction, and shopping list delivered to your inbox each Thursday. (Reverse seasons available for Australia, and others in the Southern Hemisphere)

Bon Weekend!