Thyme For Cooking, the Blog

Polenta Salad; It's a Toddler Tender! and The Weekly Menu

It's a 'baby-minder'.

Apparently there are not enough totally frustrated mother's of toddlers reading my blog, as no one came even close....

One slides the two top panels apart, drops the toddler in up to the armpits, slides them shut and...

Voila!

Instant toddler-tender. 

The child is held upright and can walk back and forth along the wooden planks on the bottom - thus giving the active child a chance to move and yet keep him out of the fireplace while mom is busy with the cooking, laundry, etc.

Remember, that the fireplaces of the time were flush with the floor and large enough that a small child could walk right into them. 

And there was always a very tempting, pretty fire burning....

The more sophisticated models no doubt had a place for a toy or two.

I don't know how old this particular one is, but I think the style dates from the 1600's.

Now I have to think of some other way to give away the cookbook.... Any ideas?

For the Salad of the Week I give you my interpretation of an Italian Bread Salad.  (I didn't have the bread)

Polenta Salad  Serves 2

1 cup chicken stock or stock and water mixed
1/4 cup plus 1 1/2 tsp polenta
oil
Salad:
8 dry-cured, Greek olives
8 green olives
10 cherry tomatoes
8 - 10 small mozzarella balls,
1 tbs fresh snipped chives
2 tbs fresh snipped basil
1 tbs Balsamic vinegar
2 tbs plus 1 tsp olive oil

Polenta: Bring stock to boil in a small saucepan. Add polenta, whisking constantly - or it will have little volcanic eruptions spewing polenta all over your stove. Turn heat down and cook about 5 minutes (or whatever your package tells you), stirring constantly. You may have to switch to a wooden spoon. When done remove from heat and pour into a small pan lined with lightly oiled plastic wrap (cling film, saran wrap...). You want the polenta to have a flat surface 1/2 - 3/4 inch (1.5 - 2cm) thick. I use a small, flat skillet with straight (vertical) sides. Smooth the top as flat as you can, cover with plastic wrap and refrigerate. Can be made hours ahead - I usually do it late afternoon/early evening.
Salad: Cut cherry tomatoes, olives and mozzarella balls in half and put into a salad bowl. Snip chives and cut large basil leaves in half; leave small ones whole. Add herbs to bowl. Whisk together 1 tbs vinegar and 2 tbs oil. Add to bowl and stir to combine. Cut polenta into 1" (2.5cm) squares or chunks. Heat 1 tsp oil in a nonstick skillet. Add polenta and fry until golden on both sides. Add polenta to bowl, mix gently and serve.

In addition to the above, for the week of July 11, we have Chilled Tomato Vermicelli Soup, Lemon Prawns,  Zucchini Tortilla, Steak with Glazed Mushrooms, Pasta with Fresh Tomato Sauce, 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!

Steak Caesar Pasta Salad; Com'on, have a guess!!!!

These last three mornings I have gotten up with the best of intentions; none of which have come to fruition.

You all know the type of day: first the phone rings, then the neighbor stops by, then this, then that, and before one can blink the sun is setting.

All of these little interactions take longer here. 

Our elderly neighbor's nephew was visiting them yesterday. 

He teaches English. 

Knowing that when I told them we had sold our house they would have lots and lots of questions/concerns/comments, I have been waiting for him to be around before I told them.  I was right (of course) and it took well over an hour.

And, of course, everyone had to have an apéro whilst discussing it.... at 11:00 in the morning.  One of the times I was very grateful for the ingrained 'good old boy' ways as I happily sipped my orange juice rather than the port the 'men' were having!

Next, the guy buying our house came to visit, again. 

It's wonderful the way everyone takes time to interact, really, it is.  Always a coffee, a drink, something.  It can really cut into one's day, though.

Even the 4 kisses! 

Here, in the Vendée, we do not do the 2 kisses upon greeting and leaving as in most of France.  We do 4. 

Yes, that's right, 4.

I once watched a couple of teenage boys come to a neighborhood picnic to tell their parents something.  There were about 30 people present.  They had to greet everyone. 

30 people times 4 kisses = 120 kisses to say hello.

They spoke to the parents for about 5 minutes, then left.  Naturally, they had to say good bye.

30 people times 4 kisses = 120 kisses to say good bye.

The two kids were there for 30 minutes, 25 of which were in saying hello and goodbye.

To their credit, they not only didn't shirk their duty, they did it smilingly and politely.

I have been with my own relatives in the U.S. when the kids came in, grunted, grabbed a soda and left.

Sigh..... 

Back to my little contest.

Can you guess what this wooden 'thing' is?

No one has come close yet. 

To recap:
It is not an umbrella stand or a boot stand.
It has nothing to do with potties, toilets or loo's.
Nor is it used to milk goats or sheep.
It is not a 'stock' used to punish people or a guillotine used to more permanently punish them.

And it is in the position that it is used.

The contest will close tomorrow at noon (roughly) U.S. central time. I will fully describe it then.

The winner (should there be one... ) will get a Williams Sonoma Cookbook  - Hors D'Oeuvre.

One more hint: It is more of a household, family item; not a farm implement.

Leave your guesses in the comments.....Wild is fine.  More than one is fine.

Until then, let's talk about something everyone is familiar with (although probably not the people that used the above device)...

Pasta!

First, let me say that I have no idea why I named this dish what I did.  I fully understand that is probably incorrect in more ways than one.

That said: It's my recipe and I'll call it what I want!

If I could hazard a guess, I would say the original was probably more aptly named but with the tweaking over the years... Well, we all know how that works.

Gay, of A Scientist in the Kitchen is this week's host of Presto Pasta Nights, started well over a year ago by Ruth, of Once Upon A Feast.  Visit Gay on Friday for the complete roundup!

Caesar Pasta Salad with Flank Steak

1 flank steak, 10 - 12 oz (300gr)
1 tbs chili powder
2 tbs Worcestershire sauce
1/2 tsp garlic powder
4os (125gr) mushrooms
2 tsp oil
1 tbs Worcestershire
1 1/4 cups of bite-size pasta - fusilli, shells, penne
1 tbs olive oil - the good stuff
1 avocado
1/2 cup (1.5oz, 45gr) cherry tomatoes, for garnish
Caesar dressing

Cook pasta according to package instructions. When done, drain, put into a large serving bowl and toss with 1 tbs olive oil.
Mix chili powder, Worcestershire and garlic. Slice flank steak into strips and toss with chili powder mixture. Set aside while you cook mushrooms.
Clean mushrooms and thickly slice. Heat 2 tsp oil and 1 tbs Worcestershire in large nonstick skillet over medium heat. Add mushrooms and stir to coat. Fry until soft and starting to brown, 5 - 7 minutes. Remove and set aside.
Make dressing.
Cook steak on barbecue grill or quickly stir-fry in large nonstick skillet in 1 tbs oil over medium-high heat. Either way it will only take, 2 - 3 minutes.
To assemble: Cut and slice avocado. Cut cherry tomatoes in half. Add half the steak to the pasta. Add 2/3 dressing to pasta and toss to mix. (A tongs works great for this!) After mixing taste and add rest of dressing if you like. Put pasta in a large bowl. Spread the remaining steak in a circle on top. Add the mushrooms in the center. Arrange avocado slices around the edge. Add tomatoes and serve.

Caesar Dressing

2 cloves garlic
1 tbs Dijon-style mustard
1 tbs lemon juice
1 tbs tarragon white wine vinegar
2 tsp Worcestershire Sauce
2 anchovy filets, mashed or 1 tsp anchovy paste (optional)
1/2 cup (4oz, 125ml) Greek or plain yogurt
2 tbs olive oil, the good stuff
1 tbs snipped fresh chives
3 tbs Parmesan

Mince garlic and put in small bowl. Add mustard, lemon, Worcestershire, vinegar and yogurt (and anchovies, if using) and mix well with wire whisk. Slowly drizzle in olive oil whisking constantly. Whisk in Parmesan and chives.

In our new location it's only 2 kisses.... I checked.  Just think of all the time we'll save...

Beetroot and Chevre Salad; the Vide Grenier

First: A contest!

Anyone know what this is?

Any guesses?

Yes, I know.....

But I'm not telling....

I will tell you that it's very old, very French and very, um, useful.

Just to make it interesting, the first person that correctly identifies it wins ......

A cookbook: Williams-Sonoma 'Hors d'Oeuvre'

The friends we were sharing a booth with at the boot sale (vide grenier, garage sale, yard sale) had it....
Didn't sell.

This is what I learned about boot sales:

If they tell you to be there between 7 and 8, be there by 7.

If it opens at 9 be ready for your first customer before 8.

At least half the stuff you sell is to other stall holders... Try not to go home with more than you brought.

Most of the Brits come before lunch and spend money.

Most of the French come after lunch and don't.

All of the professionals (of which there weren't supposed to be any) go home during lunch... See above.

Oh yes, during lunch there is no one anywhere - except at the sausage stand.

Things that I thought would jump off the table didn't get touched: cute and originally expensive American knickknack/collectible stuff, cheap paperbacks, games.

Things that I thought would never sell (but why not try) disappeared to shouts of glee: KLM little Dutch houses - given away as free gifts on long flights, books on the Smithsonian, old atlases (U.S.S.R?).

Even if it's cloudy, sunscreen is needed.

Well, that last bit is pretty well known but it seemed to escape me in the thrill of selling my precious possessions for 50 cents each....

Brits will haggle: price - offer - counteroffer - sale.

French won't: price - offer - counteroffer - shrug and walk away.

French provide clean, real bathrooms with toilet paper.... that are still clean at the end of the day.  Most important!

For the record, we went home with far less then we arrived with - I only bought 1 small vase and no books, and over 125 euros!

We declared it a success.  And it was fun besides!

Last spring I did a post on pickled beets (beetroot).

We can't actually buy them raw here (strange, isn't it?), but they are available cooked, either already packaged or in a large bowl, with a big fork to use to pick them out.

I had been seeing so many wonderful recipes using beetroot on Pille's blog, Nami Nami, I finally succumbed and bought some. 

About time!

They can be a bit messy to cook, and tend to stain everything a lovely red, but with all the work done?

How easy is that?

This is based on one of Pille's recipes:

Beet (root) and Chevre Salad

2 medium beets, cooked
small log of aged chevre (goat cheese)
2 tbs fresh snipped chives
Balsamic Vinaigrette

Slice beets and cut slices into halves or quarters.  Toss with 3/4 of the vinaigrette and arrange on a plate.  Add sliced goat cheese.  Sprinkle with chives and drizzle with remaining vinaigrette.

Balsamic Vinaigrette

2 tbs Balsamic wine vinegar
1 tsp Dijon-style mustard
1/2 tsp sugar
3 tbs good olive oil

In small bowl whisk mustard, sugar and vinegar. Slowly add oil whisking constantly.

I was amazed at how well the earthy flavor of the beets went with the slight sharpness of the chevre!

Thanks, Pille!

Now, back to the contest: leave your guesses in the comments....

First right guess wins!

Chicken and Vegetable Salad with Hummus Dressing; Ma Belle Soeur

In French, one's in-laws are called 'belle-famille'.

Sister-in-law is 'belle-soeur'; brother-in-law is 'beau-frère'.

Mother-in-law is 'belle-mère'; father-in-law beau-père.

Belle/beau means beautiful, lovely or handsome.

The same words are used, in extended families, to refer to a stepmother, stepfather, etc.

Wouldn't you rather be referred to as a belle-mère than a stepmother? (Maybe they have a different term for the traditional 'evil stepmother'... any help from expats here in France with kids?)

Do you think that having terms reflecting positive attributes is indicative of a more loving feeling about the extended family?

Or does having terms reflecting positive attributes try to encourage and support a more loving feeling?

The chicken or the egg.....

What do you call your parents and/or in-laws?

The British  are pretty consistent with mummy and daddy; even among adult children.

I must admit I find it strange to hear a 25 year-old call his mother 'mummy'.... 

It's occasionally shortened to mum - like The Queen Mum.

When I was a little girl I called my mother 'mommy'.

When I was a teenager I called her 'mom'.

When I became an adult (still under debate) I started calling her 'mother'.  I thought it represented a more mature relationship (foolish, I know).

My older brother calls her 'ma'.

He started calling her 'ma' as a teenager: because she hated it and he was a boy and that's what teenage boys do.  It kind of stuck...but only for him.

Mon beau-fils (stepson) addresses me by my first name and refers to me as his mom, mother, stepmother, or stepmom, depending on the situation.  When his (other) mother and I are together, we're 'the two moms'.

With all of these words are we making our relationships overly complicated?

Or do they allow us a certain subtlety, depending on mood and circumstances, that one word couldn't possible do?

My mind has been wandering again... If you see it, could you send it back, please?

Perhaps if I eat more vegetables  herbs...

There are new happenings at Weekend Herb Blogging.  Our illustrious founder Kalyn, of Kalyn's Kitchen, wants to bring the focus a wee bit more sharply to the herbs....
Rumor has it that some of us, ahem, (who? ME?) have been sneaking off into the vegetable world a little too frequently.

Sigh, guilty, as charged.

And to make matters worse, I decided I really had to share this salad, which is chock-a-block with vegetables, before the new/old rules go into effect on July 20th.  She's has everything outlined very nicely so be sure and read it soon.

But first, on Monday, visit Pam, of Sidewalk Shoes, this week's host, for the recap of all the herb-y (and veggie) posts.

I love fresh herbs, and use them with abandon in all of my summer cooking.  But I have found food with an oriental flavor to be a bit more of a challenge to pair with herbs. 

Chives and garlic chives, naturally; the other one I always head to is the parsley.  It's more than a pretty garnish.  It's full of flavor, vitamins and has "chemoprotective" oils which have been shown to inhibit tumor growth in animals (according to World's Healthiest Foods) and to help neutralize carcinogens.

So, eat your parsley!

Chicken and Vegetable Salad with Hummus Dressing

2 small chicken breasts, boneless, skinless
2 tbs Teriyaki sauce
1/2 red bell pepper
1 onion
1 tbs olive oil
1 tbs soy sauce
1 avocado
1 carrot
2 tbs fresh snipped parsley
1 tbs fresh snipped garlic chives
lettuce for 2 main meal salads
Hummus Dressing

Pour Teriyaki sauce over chicken and set aside. Clean and slice the pepper into strips. Cut the onion in half and slice thickly. Heat oil and soy sauce in large nonstick skillet over high heat. Add onions and stir-fry quickly, just until starting to get soft. Add pepper and stir-fry for 2 - 4 minutes. They should be getting brown spots but still be crisp-tender. Remove from heat and spread on a plate or tray to cool quickly.
Start to cook chicken, either on barbecue grill or in nonstick skillet, 12 - 15 minutes.
While chicken cooks: Make the Dressing. Prepare lettuce and put in large salad bowl. Slice the avocado. Slice the carrot into paper thin strips using the vegetable peeler. Add a bit of dressing to lettuce and toss well to coat. Add carrot, peppers, onions, herbs and a bit more dressing and toss well. Arrange avocado slices around edge of salad. When chicken is done, thinly slice and arrange in center of salad. Drizzle a bit of dressing on the avocado and chicken and serve.

Hummus Dressing

3 tbs hummus
1 tbs sherry vinegar
1 tbs brown sugar
1 tbs Teriyaki sauce
1 tsp soy sauce
1 tsp Dijon mustard
3 tbs olive oil
1 tbs walnut oil

In small bowl whisk hummus, vinegar, sugar, Teriyaki sauce, soy sauce and mustard. Slowly whisk in oils.

Bon Weekend!

Tomorrow.... The boot sale!  aka vide grenier,  garage sale, yard sale.  Another first for me... and I have to leave at 6:30  in the morning!!!!!!

Brined and Grilled Cornish Hens; The Weekly Menu Plan

I've had a crazy, busy week: my s-i-l flew over last Friday to help us pack.... And OMG, did we ever get a lot done!  All of the fussy stuff is packed, most of the books (not the cookbooks) and everything that needs dusting.  Our house looks rather bare but it's a good feeling seeing the neat stack of boxes.

Plus, she didn't let me agonize over what should be contributed to the boot sale (garage sale)....  It's on Sunday and I have boxes and boxes of, what I hope will soon be, someone else's problems treasures.

And, today I found a gorgeous, free standing stove with 4 burners plus a wok burner, all gas, and two electric ovens, 1 big and 1 small.... 

Mon mari had to drag me out of the store kicking and screaming.

Yes, I do understand it's not necessary to buy something that large only to have it sit, unused, for 2 months, then pay to have it moved 500 kilometres to sit, unused for another month.

Yes, I understand.... I'm not happy, but I understand....

Looking for something different to do on the barbecue this weekend?

Brined and Grilled Cornish Hens (Poussin, little chickens)

2 Cornish game hens or poussin (little chickens)
Brine:
3 cups very cold water
1 cup ice cubes app.
1/4 cup rock, sea or kosher salt
1/4 cup sugar
1/4 cup white wine tarragon vinegar
2 bay (laurel) leaves
2 cloves garlic
1 tbs juniper berries optional
Basting sauce:
2 tbs olive oil
1 tbs lemon juice

Earlier in the day: At least 2 hours and up to 7 hours before cooking, mix water, salt, sugar and vinegar in a deep bowl. Stir until sugar and salt are dissolved. Peel garlic and smash with the flat of the knife. Add garlic, bay leaves and juniper berries (if using). Add ice and hens, making certain that the hens are covered as best you can. The tend to float..... Cover and refrigerate, turning occasionally, until ready to cook.
Dinner: Remove chicken and allow to air dry for 15 minutes (or up to 30). Mix olive oil and lemon juice. Cook hens on barbecue grill over indirect heat (either charcoal or gas), covered, for 45 - 60 minutes, depending on size, or until done. Start basting after about 15 minutes and baste 2 or 3 times. Poultry is done at 160 F (70C) on your meat thermometer and/or the juices run clear when pierced with knife. The legs will also wiggle freely and the hens will be a lovely golden brown.

In addition to the above, for the week of July 4, Melon with Ham, Picnic Pasta Salad, Creamy Caper and Potato Salad, Sweet and Sour Chicken Salad, Grilled Zucchini, Couscous with Green Beans and Spinach, 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!

Picnic Pasta Salad; When the words don't work right....

When one studies a language in school or a class, one studies it as it should be....

Not as it is.

Take the, controversial, MessieurDame.

In France, one greets people with 'Bonjour Monsieur' or  'Bonjour Madame' upon meeting them for the first time, each day.

Here, in farm country, if there is both a man and a woman present, one hears Bonjour 'MessieurDame' to encompass both sexes or a group of people.

All of the Parisian wags instruct us non-native speakers to never, never, never say that.

All of the language gurus instruct us non-native speakers to speak the local language.

I was commenting on this to my s-i-l (who is visiting from the U.S.) and on other unexpected challenges.

Two weeks is not 'deux semaine'  when speaking, but 'quinze jours' or fifteen days.

Similarly, one week is 'huit jours' or eight days.

Then my s-i-l brought up a reference to time that mon mari and I can't agree on:

If today is Tuesday, is the day that is 5 days in the future 'This Sunday'?

Or 'Next Sunday'?

I maintain that it's 'This Sunday' and that 'Next Sunday' refers to the day 'one week from this Sunday'.

Mon mari maintains that the first Sunday in our immediate future is 'Next Sunday'.

As you might guess, we have some awkward conversations in trying to determine the specific day we are talking about.

Me: Are you talking about 2 days from now or 9 days from now?

Mon mari: I'm talking about next Sunday - what's so difficult to understand?  Sheesh!

Me; in an attempt to simplify: do you mean the 13th?

Mon mari: I don't know, I don't have a calendar.

Me, quietly in the corner, banging my head against the wall.....

But, really, what do you expect? 

You know we are still trying to agree on the definition of salad...

Someone ought to write a book telling us what all the words mean... Wouldn't that be a novel idea?

I bet lots of people would buy it...

I know lots of people that should.... But we'll leave that rant for another day. 

For this day, I have an old, favorite Pasta Salad, er, Dish. I've been making it for more years than I'm willing to admit, but, suffice it to say, at least 2 years before pasta salads were EVERYWHERE!

I actually quit making it for awhile.... Too 'common'.

I revived it the other day....Still good and a worthy pasta for Ruth's Presto Pasta Nights, which is back home at Once Upon A Feast this Friday.  Check it out!

Picnic Pasta Salad

6 oz (200gr) sliced, hard salami
1 red onion
1/2 cup green olives
1/2 cup Greek dry-cured olives
4 oz mushrooms
2 stalks (ribs) celery
1 cup cherry tomatoes
1 green bell pepper
2 cups farfalle
1 tbs olive oil
Italian Vinaigrette

Cook pasta according to package instructions. When done, drain, put into a large bowl (or back into the cooled pot) and toss with olive oil. Slice celery 1/4" (.5cm) thick, cut cherry tomatoes in half, and chop pepper. Add all three to pasta and toss lightly. Cut salami in half or into quarters. Peel and quarter the onion and slice thinly. Clean mushrooms and slice. Cut olives in halves or thirds. Put salami, mushrooms, onions and olives in another bowl and add vinaigrette. Allow to marinate, at room temperature, for 1 - 3 hours. Before serving add marinated vegetables to pasta and toss to combine. If not serving immediately, refrigerate to chill.

Italian Vinaigrette

1/2 tbs Dijon-style mustard
2 tbs white wine (tarragon) vinegar
1 tbs lemon juice
5 tbs olive oil, the good stuff
1 tsp snipped fresh chives
1 tsp chopped fresh oregano
1 tsp chopped fresh basil
1 tsp chopped fresh marjoram

Place mustard, vinegar and lemon juice in a small bowl and whisk to combine. Slow add olive oil, whisking constantly, to combine. When all oil is in and emulsified, add herbs.

BTW: to the Brits 1 week is a sennight, and 2 weeks a fortnight... But that makes sense to me.

And 'Next Monday' aka: the Monday following 'This Monday'?  Simple: 'Monday week'. 
Hmmmm, they may have sorted this out.....

Smoked Salmon, Salmon Salad; Quest for a Wine Barrel

It's not always easy living in France (or any 'other' country). 

We don't really understand 'them'. 

They don't really understand 'us'.

Most cultural mores are ingrained in childhood and we don't understand our own let alone someone else's. 

So, we all get frustrated at times...which is what makes it interesting. 

A lot has been written on the rudeness of the French; but, they can be very nice, overly helpful, even.

It was the summer of 2004, shortly after we moved to our place in the Vendée and it was time to pick the grapes; make the wine. 

We decided that we would like a new oak barrel for the white wine.  I looked up wine-making in the 'pages jaune' and found a likely looking address for supplies.  Off we went. 

Of course, we couldn't find it. 

We drove around for a bit, having the the usual marital discussions that take place when lost, then stopped at the local tourist office. 

I did the required 'Excusez-moi pour vous deranger mais j'ai une petite probleme' and proceeded to explain, as best I could, that we had just moved to the area, had wine grapes that were almost ready and we needed to buy a new wine barrel.  (I'd been told it helps to give personal information about the problem so that the person you are asking for help 'knows' you). 

Then I showed her the name and address of the shop we were looking for. 

'Non, non' she said.  That is a commercial site and they only sell very large, professional equipment. 

I gave her a smiling 'Merci' and we headed for the door.  

She called us back and said her cousin made wine, maybe he would know where to buy a barrel.  If we would wait a minute, she'd call him. 

She called the cousin, who wasn't home. 

His wife was, though, and she suggested that the mayor's secretary might know. 

So the nice Tourist Office lady called the mayor's secretary, who didn't know of anyplace either, but hang, on...the mayor ought to know. 

Well the mayor didn't know where to buy the barrel, but he wanted to know if we knew anything about making wine.  The question was relayed and we admitted complete and total ignorance.  'Mais non!'  How could they (being Frenchmen) allow us to mishandle the vendange!  We must be helped!  The mayor knew of a friend of his nephew's that might be of help. 

We had been in the tourist office, trying to leave, for 45 minutes.  The tourist lady now tried to explain about the friend of the nephew and what he could do for us and my French had a complete collapse.  I, smilingly, thanked her profusely and once again we started to leave. 

As we got to the door a young man walked in.  The lady behind the desk greets him (as required) and asked him if he spoke English as she was trying to help us but we had reached a language impasse.  He looks at us and smiles, which requires greetings all 'round. 

He then explained that he didn't speak any English, but his girlfriend did and if we'd wait right there he'd go fetch her. 

10 minutes later he is back with the girlfriend, who speaks less English than I do French - in other words, no help at all. 

We struggle on, but the quest has changed:  Now we are no longer looking for a wine barrel but are looking for someone to instruct us in the fine art of wine-making.  The situation has gotten totally out of hand but I can't think of a nice way to stop it. 

It's like a runaway train with no brakes! 

Every time I think of a way to say thank you and leave someone else has a friend of a cousin of an uncle of a friend that would be happy to help.  The Tourist Lady has the phone permanently attached to her ear.  My only hope is that it's getting close to 1:00 - lunch time.  No French person ever misses lunch. 

Life, traffic, everything comes to a halt. 

We have now been in the tourist office over 2 hours. 

The lady, finally puts her hand over the receiver and joyfully tells us that she has found someone who will come to our house (45 minutes away) that very night and teach us how to make wine. 

Now what do we do?!? 

Mon mari is absolutely no help - he's over staring out the window, having clearly established that he speaks no French.  I manage to think to tell her that we had something planned and then, finally, a thought entered my feeble brain (in a timely enough manner that I could express it in French before the subject changed): 
I just remembered (I told them) that the nephew of our neighbor's friend's father (it seemed important to make and/or express the relationship in the most complicated way possible) would be visiting on the week end and he spoke English.  I'm sure that our neighbors would then be able to answer our questions/properly instruct us. 

It was happily agreed by everyone that it would be much better for our neighbors to help us than an outsider.  We all exchanged the 4 Vendéen kisses (we're all friends by now), we promised to stop back at the tourist office and tell her how the wine turned out and we are free to leave. 

Nearly 3 hours later we are back on the road, exhausted....and still no clue as to where to buy the new wine barrel....

From the archives, summer of 2006.  We did eventually find a small oak barrel, at the garden store... Where else?  Grapes grow on vines in the ground, right?  Stuff that grows in the ground is a garden.....

On to the food: The secret to easy summer meals is planning.  As long as I'm cooking, might as well make enough for something else.

Salmon with Lemon and Herbs, Lightly Smoked

3 salmon fillets,  8 oz each   2 for dinner, 1 for the starter the next night
2 tbs lemon juice
2 tbs olive oil
1 tbs fresh lemon thyme or regular thyme leaves
1 tbs snipped fresh parsley
1 tsp rock salt
wood chips for smoking - apple is nice

In small bowl whisk together lemon and oil, it should get thick. Add herbs. Spread marinade evenly over salmon and allow to marinate 10 - 15 minutes.
Soak a small handful of wood chips in water for at least 15 minutes.
Charcoal: Put some charcoal in the barbecue, off to one side and light it. When the coals are glowing, add the salmon, either in a basket or on a grill mat, to the other side - in other words, not over the coals. Throw some wood chips on the coals and cover. Cook for 10 - 15 minutes
Gas grill: Only light one side of the grill. Wrap the soaked wood chips loosely in foil. Poke a few holes in the foil and place on the grill. Keep the fish off of direct heat and the grill cover closed and vented or propped open an inch or so. Cook for 10 - 15 minutes.

In all cases, fish should flake easily but not be dry. Slightly pink in the center is perfect. Remove from heat and serve, sliding it off the skin if needed.

Salmon Salad

6oz (180gr) smoked or cooked
1 large, ripe tomato
2oz (60gr) feta
black pepper
Lettuce
Creamy Herb Dressing

Prepare lettuce - wash and spin dry. Tear and put into a medium bowl. Add 1 - 2 tbs dressing and toss to coat. Arrange on 2 plates. Slice tomato and arrange around lettuce. Cut or crumble feta and add to plates. Flake or cut salmon and add to salads, arranging nicely. Drizzle with a bit more dressing. Sprinkle with pepper and serve.

Creamy Herb Dressing

1/2 cup (4oz, 125ml) Greek or plain yogurt
1 tbs Dijon-style mustard
1 tbs lemon juice
1 tbs fresh snipped chives
1 tbs fresh snipped tarragon
2 tbs olive oil - the good stuff

Snip tarragon and chives with scissors. In small bowl whisk yogurt, mustard and lemon juice. Add oil, a bit at a time and whisk well. Add herbs. This will keep a week.

Now, back to packing.... Fascinating details of current escapades on Wed.....

Sautéed Courgette (Zucchini) with Balsamic Vinegar; Hobs & Ovens

Gas or Electric?

It was really, really close but gas hob with electric oven won by 18 votes.

Induction got 1 vote.

Electric trailed induction by a wide margin.

The reason I like best came from another expat living in France:

When the power goes out one can still eat - using the gas cook top (hob).

When you forget to fill the gas cannister on a holiday weekend you can still eat - using the electric oven.

Now that I know what kind, I can head off to the big stores with my tape measure and figure out which one.

Yes, with my tape measure. 

My current oven is the largest oven I have had since moving across the pond.

For those of you who bake, imagine a standard American 'cookie sheet' (flat baking tray).  Now imagine putting it into your oven.  The ones I have are rectangular with a raised edge on one short end as a handle of sorts. In the U.S I put it in my oven straight on, handle end toward the oven door, plenty of room.

In Ireland and Andorra I had to take the oven racks out and slid the cooking sheet into the rack runners, sideways.  I could just barely get the oven door closed.

In my current oven, it still needs to go in sideways, but there is an inch (almost) to spare all around.

In Ireland and Andorra I could bake a chicken - solo.

Here I can bake a small (10lb) turkey - solo.

In the U.S. I could bake a 22lb (10 kilo) turkey, with all the trimmings and maybe a pie or two.

You see why I shop with a tape measure: even 1 centimeter can be critical.

As to the cook top: In the U.S. a 10" (25cm) skillet is standard equipment. 

In Ireland 1 skillet took up almost the entire cook top.  I cooked with one skillet and one small saucepan.

In Andorra, I could actually boil water for pasta and make the sauce at the same time - provided I didn't also use the oven, 'cause that always blew a fuse....  I did have to have the pans partially off the cook top, but I could do it.

Here, I have what's called an 'American' cook top - meaning it's almost 30" (75cm) wide.  I can have two 10" skillets completely on the cook top at the same time.... And two small saucepans, as well.

It's been less than a week and mon mari is already tired of hearing my compare the virtues of various kitchen appliances.

Good thing I'm not excited....

Something we can all get excited about (or very, very afraid, depending on your point of view) is the return of the prolific green devil, aka: zucchini, courgette, green plague...

There was a time when I didn't bother eating zucchini.  Everyone that I knew used it up in bread, rarely as a vegetable, and did nothing but complain about how many they had.

I just assumed that they were tasteless and of little nutritional value.

Wrong on both counts.

They have a longer list of vitamins and minerals than most vegetables and contribute to a healthy cardio-vascular system.

The only problem I have with zucchini now is how to work in all the fantastic recipes during one, short, zucchini season!

Weekend Herb Blogging is back home with our fantastic founder Kalyn, at Kalyn's Kitchen this week.

I know she likes zucchini....

Visit her site on Monday for the recap for veggies and herbs from around the world!

Sautéed Courgette (Zucchini) with Balsamic Vinegar

1 medium zucchini, about 8" (20cm) long
3 cloves garlic
1 1/2 tbs olive oil
1 tbs Balsamic vinegar
1 tbs fresh basil, snipped
1 tbs fresh parsley, snipped

Thinly slice zucchini (courgette). Heat oil in medium, nonstick skillet over medium heat. Add whole, peeled garlic cloves and cook until golden. Remove garlic and discard (or chop and add back at the end). Add zucchini slices and sauté over medium heat until tender, about 10 - 15 minutes, flipping and stirring occasionally.  Add the vinegar and the herbs, and sauté 1 minute longer.

I hate complicated recipes.

Shortly after I moved to Andorra I saw a 25 lb turkey on sale for Christmas.  I figured, in order to cook it, I would have to cut it all up in small pieces, then stuff it in the oven, without a pan or any racks, and slam the door shut fast.  Not a pretty thought!

I'm going shopping... as soon as I find my tape measure....

Bon Weekend!

Gas or Electric? Help me decide; Healthy Summer Salad and the Weekly Menu Plan

For any and all who have not been breathlessly following my every adventure (you know who you are) let me bring you up to date...  Oh, never mind.... It's not necessary for the current discussion.

Suffice it to say I will not have a kitchen come September 1.

I will have a large, perfectly square, totally empty room that will be a kitchen, someday.

My question to all of you wonderful food bloggers / cooks / chefs / kitchen mavens out there:

Should I go gas or electric?

In  the U.S. I had a JennAir, electric.  My choice and I loved it.

In Ireland I had a teeny, tiny gas cooker.  Not my choice but perfectly fine.

In Andorra I had a ceramic cook top and electric oven.  The cook top had 2 halogen burners. Not my choice but it was great.

Here I have a ceramic cook top with 2 halogen burners.  My choice and it's only okay.  Kind of slow to get going.

What I like about electric: I can have the heat really low for slow, barely simmering pots. I can turn the burner off and let the residual heat finish the job

What I like about gas: It's quick to get hot and get a pot boiling faster.  It responds quicker.

What do you think?  What should I get?   HELP ME!!!!!

I can't face another decision...

BTW: Induction (which I would love to try) is out because none (hardly any) of my current cookware would work.

So. please leave your opinions / suggestions / votes in the comments.   Please????

In the meantime.... Here's a salad to use up whatever leftover bits are in the fridge... I had some cannellini..

Lettuce with Walnuts and White Beans

lettuce, enough for two small salads
7oz (210gr) white beans
1/3 cup creamy herb dressing
1/4 cup (.5oz, 30gr) shredded cheese - any flavor
1/4 cup (1oz, 30gr) walnuts halves

Prepare lettuce and put into a medium bowl. Add a bit of dressing and toss to coat (use tongs, it's easier). Taste and add more dressing if desired. Add, beans, cheese and walnuts, give it another toss or two and serve.

Creamy Herb Dressing

1/2 cup Greek or plain yogurt
1 tbs Dijon mustard
1 tbs lemon juice
1 tbs fresh snipped chives
1 tbs fresh snipped tarragon
3 tbs olive oil - the good stuff

Snip tarragon and chives with scissors. In small bowl whisk yogurt, mustard and lemon juice. Add oil, a bit at a time and whisk well. Add herbs. This will keep a week.

In addition to the above, for the week of June 27, we have Smoked Salmon, Tomato Scented Orzo, Rosemary Lamb Chops, Southwestern Salad with Grilled Sausages, Pasta with Avocado Sauce 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!

Now.... Opinions, please.  I know you have them.  Share!

Pasta with Fresh Avocado Sauce; Must Adjust Marriage.... Life it Still different

We need to adjust our marriage.

If your intent is to leave all your worldly goods to your cat, or even your grandchild or favorite nephew,  don't move to France... 

Or Spain...

Or any other country that ascribes to the Napoleonic Code.

For that matter, don't try bequeathing your possessions to your life partner, significant other or spouse, either.

The code is quite specific.  It governs; not a Last Will and Testament.

Up until a year ago it was simple:
   If one had one child, that child inherited 50% of the property
   If one had 2 children, each child inherited 33% of the property.
   If one had 3 or more children they equally divided 75% of the property.

If there were no children, the surviving parents received 25%  And then the surviving brothers and sisters each got a portion.

Anything left could be distributed at will - to the favorite nephew.... Or the surviving spouse.

Oh, there was some consideration given to the 'surviving spouse', normally assumed to be the wife.  She could continue to live in the family home for the duration of her life.

But she couldn't sell it and buy something smaller.

She couldn't get a mortgage on it to fix the leaky roof.... or put food on the table.

Only the heirs could do that.

The children ruled.

Best hope one was on good terms.

It is not possible to disinherit children under Napoleonic Code.

Best get along.

That's why there are such bizarre parcels of land all over France. 

A 2 acre vineyard in Burgundy can be owned by 40 different people:  One person owns half of a row of grape vines, another owns 3 1/3 rows, etc.

Our property here in the Vendée consists of more than 25 small parcels, all properly surveyed, marked and numbered.

Back to our adjusted marriage:

A year ago the law inched closer to the modern world, at least in France.  It is now possible to make the children wait until the death of both spouses to inherit.  The spouse can now inherit property, and use it as they chose, children notwithstanding.

But the children are still protected.... and will get their paws on it, eventually. 

Cat's and dogs still can not inherit (sorry, girls).

They are 3 types of unions or 'Marital Regimes' here in France:
    1. Marriage, en Indivision:  Property can be separately owned.  Any property purchased within the marriage is considered to be equally owned, each person owning a share. 
Upon the death of one spouse, their share is inherited by the children.

If you do not state otherwise, it is assumed your marriage is of this nature.

    2. Marriage, Communauté Universelle: All the property in the marriage is community property, belonging,  jointly, to both.  Upon the death of one spouse, nothing happens as the other spouse is considered as already owning it. 
Upon the death of both spouses the children inherit.

   3. PACS:  A legal arrangement, not quite a marriage, and with some, but not all, of the legal benefits (and restrictions) of marriage.  Easier to get into and out of, available to any and all couples/partners, etc.

Since we have never 'declared' we were under the first regime.

Now we are under the second.

And 600 euros poorer.

Don't you just love the law?

Not as much as I love pasta!

Mon mari and I had our annual summer discussion on the definition of 'Salad' the other day.

So, In deference to him, (because I'm feeling magnanimous this morning), I shall not call this a salad...

Make your own decisions, but do try it.... It's a lovely summer side dish or top it with some grilled chicken. 

For more pasta ideas visit Hillary at Chew On That on Friday. 

She is this week's guest host for Presto Pasta Nights, started by Ruth, of Once Upon A Feast.

Pasta with Fresh Avocado Sauce

1 1/4 cup dried pasta 
1 ripe avocado
1 garden ripe tomato
2oz (60gr) Greek or plain yogurt or 1/4 cup milk
1 tbs white Balsamic vinegar
1 tbs olive oil, the good stuff

Cook pasta according to package directions. Drain.

Cut avocado in half around the pit and twist halves - they come apart neatly. Remove pit by inserting a medium-size spoon under the avocado, on one end, as if you are lifting the avocado out of the shell. You will see the pit loosen; just tip the avocado over and it will fall out. Remove each half by scooping with a large spoon.

Roughly chop avocado. Heat oil in a small saucepan. Add the avocado and heat, mashing with a fork or potato masher, chunky is fine. When mashed to your satisfaction, stir in yogurt (or milk) and vinegar. Stir well to combine and remove from heat.
Roughly chop tomato. Put pasta in a bowl, add avocado sauce and stir to combine. Add tomato and mix in gently. Serve.

Now, we are off to find a moving company... for August.  Yes, we have stepped into the Twilight Zone!

Oh, and brothers and sisters are no longer entitled to inherit anything...nor are aunts, uncles or cousins!