Good things

Believing in Santa

One of my favorite events to do is the annual Breakfast with Santa, mostly because I have the best Santa to do the job. Every year he spends a few months in "Europe" I think that is code for North Pole, last year when he went I asked him to bring me back the Eiffel Tower. I was just kidding, but I was very excited and surprised when he arrived one day at work with a present wrapped up for me and inside was a few French newspapers and a Eiffel tower he picked up in Paris.

I get very excited when I see him every weekend in December and I sometimes have to remind myself that he really is named "Phil" not Santa...  So this weekend we started our first Breakfast, and I was able to give my favorite little ones a secret little meeting with Santa. It goes a long way when you can say you are "friends" with Santa, I will milk that one for at least a few more years.

 

Just look at him, he is the greatest!

Thanksgiving 2009 menu

 It's Thanksgiving Eve and the preparations are well under way, the pies are done as is the ice cream and the chocolate turkeys are in the fridge firming up for the place settings. The menu doesn't change much each year, you have to have the staple items, its not a holiday without the party potatoes and the cranberries after all. Three years ago I created a "Thanksgiving cookbook" using a notebook and some plastic sheet protectors. I can keep all the recipes in one place, some were printed from Martha Stewart.com, of course and then the ones from cookbooks were scanned and then reprinted. It keeps the cookbooks clean and everything in one place. I also use a small spiral edged notebook that has all of the day by day details and shopping lists of the last four years. It is fun to look back and see what I did. The menu doesn't change much year to year so it gets a little faster every year....

So here we have it:

Hors d'oeuvres:

the Famous Clam Dip

Gougeres (there had to be something French there)

Savory co eur a la creme

Main attraction:

Cranberry Glazed Turkey

Cranberry Cornbread Stuffing

Green bean casserole (from scratch)

Blue Cheese Potato Gratin

Party Potatoes

Pancetta Brussels Sprouts

Finale

Pumpkin Pie

Chocolate Pecan Pie

Cream Cheese Ice Cream

 So now to glitter all the pumpkins, finish making the table cloth, polish the gold silverware, get out all the gold and glittered turkeys , and then everything will come together.....

46 years ago today

November 22, 1963

46 years ago today a day that I think changed this country happened. On a Friday morning in Dallas Texas, John F Kennedy was killed. It is a day that people remember exactly where they were when the heard the news. Since I wasn't born then and wouldn't be for 8 more years, I can't count myself as one that had that moment.

But I do remember sitting in my 8th grade history class and watching the mini-series Kennedy staring Martin Sheen as JFK and Blair Brown. I remember being so sad at the assassination portion of the movie. But before that the movie focused on the life of Kennedy, and his family and even what was going on in the country in the 60's. I remember vividly watching the scenes of the African American men and women being beaten by horrible hateful white men because they wanted to ride on a bus. It sickened me to see this and I remember it to this day.

I remember watching this movie and I think that it really shaped the way I think and believe. I am a one of those bleeding heart liberals that believes that we need to help our fellow man, that social injustice is wrong and when things like Hurricane Katrina happen and our government reacts the way that they did it is  horrific.  What JFK and his brother Robert Kennedy and also during that time Martin Luther King stood for and what they tried to change in this country should be remembered and should be something we still strive for 46 years later.

I  believe that if JFK had not been shot, this country would be a very different place today.

So I now have that miniseries on DVD and I watch it every year, but this year the mini-series is also on PBS Sunday night, check your local listings

If you remember where you were that day, let me know......

Enter to Win-Martha Christmas Cards

 
 

Now that we have the dreary colors of orange and black behind us it is time to get ready for the holidays. This year Martha Stewart and company along with the Crane & Co created the most beautiful cards to send to your friends and family. The beautiful calligraphy line drawings on the Santa and Tree cards are my very favorite and the playfull tree and coral card is perfect for those lucky enough to live on the coast of somewhere beautiful.

With more then 10 varieties to choose from there is a card for everybody's taste. I added a little something extra to these cards, some glitter of course. Only took a few minutes and the little extra sparkle is great.

  

So now here is the fun part, thanks to my friends at MSLO I have some of these amazing cards to give away to you. Just leave me a comment and I will pick four winners to receive these great cards, with the addition of the special glitter touch from me.

I will pick four winners this Saturday, November 7th and will contact you for mailing instructions. Good luck and enjoy! 
 
 
  

Glitter Glitter Glitter

these are magic words to me, how I love thee glitter..... this is the time of the year that I start to cover just about everything in the little pieces of love. In October its pumpkins, skulls and skeletons, chandeliers and even cakes are not immune to the treatment. And soon it will be turkeys and more pumpkins and lets not even start on Christmas....   When I go into just about any store I look at things through glitter glasses and think "how would that look covered in glitter" I have been able to find some pretty great treasures this way and a recent trip to Joann's scored a little jackpot.

Just down from the holiday section was a bunch of plain wood decorative pieces meant to be painted. When I saw these little wood chandeliers and they were on sale for $2.99 I knew I had to have a few.  A fresh coat of orange glitter and they now fit in perfectly with the 2008 Martha halloween chandeliers. Now I have about 5 more to cover, I am thinking some for Christmas will be perfect.... I better go back and get some more

In case you need more glitter ideas make sure to check out Martha Stewart.com and if you hurry you can get some glitter on sale this week at Michael's crafts. 

In other exciting Glitter news I was very happy to be selected for one of Martha's Craft House Parties and can't wait to get the box of goodies to share with my friends on November 7th.
 

 

Martha's newest cookbook: Dinner at Home

On the bookshelves tomorrow, October 13th is the newest book from the Martha Stewart library, Martha Stewart's Dinner at Home. I received an advance copy and had a chance to cook a few meals from it and wanted to share it with everybody.

The book is split up into season, spring, summer, fall and winter. Each season is filled with 13 menus, and each with three or four recipes. To start with, the first section is Spring, complete with menus that include Lamb Chops, Asparagus-Parmesan Tart, Coconut Poached Chicken and Baked Flounder with Lemons and Onions. And those are just the entrees of the menus, there are also great sides that are fresh vegetables like Asparagus with Aioli, Green Cabbage with Leeks and Tangy Coleslaw. And to round out the menus the Quinoa, pea and mint salad, couscous with golden raisins and saffron-tomato rice are hard to pass up. But no need to worry, Martha also gives you a dessert for each menu, you can be as decadent as Tiramisu or maybe a little more simple and healthy with the Raspberries with honey and buttermilk. And that is just the section for Spring.

 
In the Spring section I just had to make Menu #3, Roasted Salmon and Potatoes with Mustard Herb Butter and Hericots Verts with Tapenade and to finish Lemon Mousse. I am sold on anything that has salmon on the list and roasting salmon is one of my favorite preparations. This was fantastic! Cooking the potatoes ahead of the salmon makes them very crispy on the outside and soft and lovely on the inside. The mustard herb butter takes seconds to put together and makes a great addition to the finished dish.  The recipe for the Hericots Verts with Tapenade calls for store bought Tapenade, for shame Martha, I whipped some up from scratch because it uses everything in the pantry and takes only a few minutes. The tapenade added to the Hericots was a easy flavorful touch and I will use that trick again. And last but not least the lemon mousse was light, tart and tasty. I was even able to use my special lemon cups for it.

 
Also in the Spring section, menu #10; Pasta shards with Fresh Herbs, Poached eggs with Brown butter and Arugula and Avocado salad. The pasta is the perfect dish for the leftover lasagna noodles that you have that may be broken, break them into shards for a more interesting look and top with a poached egg and a little brown butter. The salad was also fantastic with pine nuts, avocado, carrots, red onions and shaved Parmigiana. 
 

  

Summer is all about fresh wonderful produce but most of all it screams tomatoes. In the summer section you will find menus like, #1-Pancetta Cheeseburgers, Balsamic mushrooms and Tomato, basil and white bean salad and to finish how about a Coconut-topped cupcake. Or how about menu #7; Blender Gazpacho with Grilled steak with Blue cheese potatoes, spinach and grilled-corn salad and a Blackberry-red wine gelatin. Next on my list for sure is Menu #10, Avocado and Lemon with Toasted rustic bread, Seared Tuna in Tomato-basil sauce, Green beans with Lemon Butter and Peaches in Honey Syrup

I made menu #5 which was Tender Shredded pork with Mexican corn cakes and red beans with cheese. It only took about one hour from start to finish to complete all the recipes, since you are making the pork, the corn cakes and the beans they can all be worked on at the same time. The corn cakes with the masa harina and whole kernels of cook was AMAZING! The pulled pork to a little longer to cook but I was using a larger loin then it called for. This was a fantastic and fresh dinner and will make it again for sure. You can really wow the family with the corn cakes alone.   
 
Just because it isn't summer or spring for that matter you can make any of these menus.

In the Fall the weather slowly changes and then overnight it seems like we are into the winter. Gone are the long sunny days and the fresh herbs off the back porch but actually I love it when it starts to get a little cooler. Everything seems to change orange and red and the light is amazing. And nothing says Fall like apples, squash, pasta and slow roasting chicken. Its time for some comfort food and there are some great menus in this section. Try Menu #6; Skillet Rib-Eye steaks with Broiled Peppers with melted cheese, broccoli with garlic and anchovies and Molten chocolate-Espresso cakes.

Winter, oh the dark gloomy days of winter. And depending where you are there could be a lot of snow and ice. I can do without the ice but a day or two of snow is fun, that is if the house is fully stocked with food that you can make. How about some of these menus. Menu #3, Broiled red snapper, Citrus-soy sweet potatoes, sesame spinach rolls and rice pudding with candied kumquats, or Menu #4 Cheese fondue, crisp pork cutlets, egg noodles with sauteed Brussels-sprout leaves and Cherry compote over ice cream. I made menu #8, Roast Chicken breasts in creamy tarragon sauce with warm lentils with spinach and Caramelized endive. It was great and the tarragon sauce and butter made for a very moist chicken and the caramelized endive was great. I was actually a little worried that John wouldn't like the endive but he was a big fan.

The new cookbook is out on October 13th and I advise you to pick it up. Compared to the Everyday Food line of cookbooks it is a little more grown up but I think still approachable. It is more of the Martha Stewart Living recipes then the Everyday Food and I for one liked the little bit more of a challenge. You can use this book just for the individual recipes, there are no rules that you need to make the whole menu. But it really is a great book and i loved each of the menus I made out of it... so pick it up, you won't be sorry

  

Livestrong Day 10//2

October 2nd is marked as the day that Lance Armstrong learned that he had cancer, the day that changed his life. Today October 2nd is celebrated as "Livestrong Day" for everybody that has had cancer or has been touched by cancer. It is one disease that everybody can say they have been effected by, either by themselves or their friends and loved ones have been.

My grandfather passed away 15 years ago from Prostate cancer, and we know first hand how horrible cancer can be. It doesn't descrminate and doesn't care if you are young or old. It is a horrible disease and needs to stop. Hopefully we can get our health care figured out in the US and can help some of the millions of people that learn they have cancer every year. 

So on Livestrong day, do something that makes your life better and the people around you.

I wanted to make a cake inspired by the Livestrong wristband, a cake covered in yellow fondant and then inscribed with "Livestrong" just like the bands.

Tour de French Cuisine, Stage #20 Nougat de Montelimar

Stage 20 is the one we all wait for, the trek up the immortal Mont Ventoux in the South of France. In the cycling stage races it is what is called the Queen’s Stage, the defining stage that can really make a final change in the race. Or it is just the stage of the race that you DO NOT want to miss. After a few days the Tour leaves the Rhone Alps region and heads into the Provence region one last time before finally ending on the Champs- Elysees.

The starting town of Montélimar sits on the banks of the River Rhône between Valence and Orange in the Drôme department of the Rhône Alps region. The Chateau des Adhémar was built in the 11^th century by the Count of Toulouse, Duke of Narbonne. By the 12^th century it had been turned over to the Adhémar family, shortly thereafter it was destroyed. Nothing remains of the original structure today but the Adhémar family had a new chateau built and still stands today on a hill overlooking the city. An addition of the Narbonne tower was added in the 14^th century when it was taken by the papacy and joined the Pope’s castles until 1447 when it was returned to the Kingdom of France. During the French Revolution part of the Chateau was destroyed, it was rebuilt and then used as a prison from 1791 to 1926.

There is one thing more famous from Montélimar and that is Nougat. The Nougat de Montélimar is even protected by its own AOC and of course comes with its own lists of restrictions. It must be made in the city and must contain 28% Almonds, 25% Honey and 2% Pistachios and must all be of the highest quality. The name comes from the Latin “nux gatum” which means nut cake, and dates back to 1694 when Olivier de Serre first planted a grove of almond trees in the area. It was first offered as a gift to the prince upon a visit to the region. The popularity began to spread and upon the completion of the Nationale highway and the arrival of tourists in the late 1930’s it became the destination of gourmands. In February 1946 one Julia Child traveled to the South of France for the first time where she passed through and “ate nougat de Montélimar”  Today over 6 million pounds are made and exported around Europe each year and made in factories that date back to the 19^th century. There is even a museum “Monde du Nougat” at the Arnaud Soubeyran factory where the family has been making nougat since 1837. Visit the Musee international des Sucreries du Palais des bonbons et du nougat is located in the nearby village of Au fil du temps where you can see the world’s largest nougat that includes more than 400kg of Almonds and more than 2,000 eggs.   After finding a recipe that was as authentic as I could get without being there I made my own nougat and it was very good. It is very easy to make but it is one of the things you need to be paying attention 100%, it is crucial that you cook the sugar syrup to the correct temperature, not a degree more or less. After whipping the egg whites and combining all that is left is to add the nuts and pour into the pan. The hard part is waiting the 5 days before you can touch it. But if you make this in the hottest days of summer I found that it is better left in the fridge to really set. The toasted almonds and the creamy nougat were very tasty and friends and family loved it.

Ingredients:

Two 9-inch by 13-inch sheets rice or wafer paper (pain azyme)

3 cups granulated sugar

1 1/2 cups honey

1/4 cup light corn syrup

1 1/2 cups water

6 egg whites, room temperature

1 teaspoon lemon zest

2 teaspoons vanilla extract

1 teaspoon brandy

2 1/2 cups whole blanched almonds, toasted

1/3 cup chopped pistachios

1/2 teaspoon salt

Preparation:

Line a 9-inch by 13-inch by 1-inch pan with the wafer paper and set it aside.

In a large saucepan, dissolve the sugar, honey, corn syrup, and water, and bring the mixture to a simmer over medium heat, stirring constantly. Begin to beat the egg whites while the sugar mixture continues cooking, untouched. Beat the egg whites on high until stiff, wet peaks form.

Once the sugar syrup reaches 300F on a candy thermometer, pour it very slowly and steadily into the egg whites, whisking them the entire time. Add the lemon zest and continue whisking the hot nougat mixture for 8 to 12 minutes, until it cools slightly and thickens.

Stir the vanilla, brandy, almonds, pistachios, and salt into the nougat and quickly spread it onto the prepared pan. Gently place the second piece of wafer paper on top of the nougat and evenly press it into the nougat so that no air bubbles remain.

Cover the nougat in an airtight container or plastic wrap and allow it to set for 3 to 5 days before cutting and wrapping individual pieces.

This nougat blanc recipe makes approximately 10 dozen 1-inch candies.

 

The small village of Rousset-les-Vignes is just outside of Montélimar is home to the vines of Cotes du Rhone-Village area making reds, whites and roses. Rousset-les-Vignes has the coolest climate in the Rhone which gives a lightness to the wine not found in some other Cotes de Rhone-Village wines. Grown on the upper hillside with mostly sandstone and stony soil that clings to the side of Lance Mountain. Given its Cotes du Rhone Villages Rousset-les-Vignes appellation in 1969 the area produces mostly Grenache, Syrah, Marsanne, Roussane and Viognier, just to name a few. Chateau Suzeau and their spicy reds the Cave de Saint Pantaleon les Vignes are some wines that are tops in the area.  The village itself is made up of medieval houses with a maze of streets that lead to the 12^th century chateau and church. Located in the center of the medieval town, the church is built from yellow ochre stone and is topped with a round tower with three bells.

 

Back into the Provence region and into the city of Nyons that dates back to the 6^th century BC. Sitting on the banks of the River Eygues and at the gate of the Tricastin plain which gives it a pleasant mild climate and the basis of its nickname “little Nice”. In the southern heart of the Provencal Drôme region it is the mix of agriculture, wines of the Hermitage and Clairette de Die and the Nyons oil and truffles that give the area its distinction above many others. In the town of Nyons the Romanesque bridge that crosses over the River Eygues was built in 1409. The humpback style bridge with its 131 foot arch is one of the most amazing in the south of France.

Nyons is known for one thing, olives. Because of its location at Les Baronnies, which is the region East and North of Mont Ventoux and just under 775 square miles in size it is protected from the Provence Mistral winds and makes a perfect place for growing olives. There are more than 250,000 olive trees in the area and will produce over 420 tons of olives for eating and 200 tons of olive oil per year. Nyons received its AOC distinction in 1994 for the Tanche olive, which is a sturdy olive with a large pit and a sweet meaty flavor. The appearance of the Tanche olive is black and somewhat wrinkled due to the fact that they are harvested in December and they have fully ripened and began to shrivel in the cold weather.

Buis-les-Baronnies found great importance in the 14^th century when it was one of the few election towns of the Dauphins du Viennois. Later destroyed by the plague it was repopulated by Louis XI with settlers from Germany. In the beginning of the 19^th century lime trees were planted in the area. Buis-les-Baronnies is now known for its medicinal plants and herbs such as sage and lavender as well as olives and apricots. But we can’t forget some of the vines of the area. The Vin de Pays des Coteaux des Baronnies is set in the town and produces Syrah, Merlot, Viognier and Rose des Gamay among other Rhone varietals in the town.

Into the Vaucluse department of the Provence region and home to the “Giant of Provence” Mont Ventoux, but we aren’t there quite yet. The name comes from the Latin Vallis Clausa, which means “closed valley” and is bordered to the River Rhone to the west and the River Durance to the south. Home to 545 monuments and cultural sites and three UNESCO world heritage sites and many Chateau’s, Roman theaters and perched villages make the Vaucluse department a great place to visit. The specialty produce includes the Ventoux Muscat grapes, Nyons olives, Cavaillon melons and the Monts de Venasque cherries. The wines of the department are legendary, with the grand daddy Chateauneuf-du-Pape wearing the crown of the region.

Sitting on a large plateau is the village of Sault, surrounded by lavender and looking down on the Gorges de la Nesque from 776 meters high. The area around Sault is listed and protected under the UNESCO world heritage and has been given a Ministry of the Environment s well. Home to Lavande Vraie or true lavender which is the largest in all of Europe. In Sault you can take one of seven guided tours and include the Jardin des Lavandes. The Association des Routes de la Lavande has many scenic drives through local lavender fields in and around Sault. The many small distilleries that produce Lavender oil are in Sault as well. The process is done in a steam alembic, when the dry lavender is steamed in a double boiler. The essential oils are extracted by water vapor and then passed through cooling coils. You can even learn to make your own lavender perfume and take some home at the La Ferme-aux-Lavandes. A hardy, wild wheat that has come into a renaissance of its own is also grown here, epeautre  is used by chefs in the region and also to make biere blanche, or white beer.

Located at the base of Mont Ventoux is the lovely village of Bedoin, the start of one of three routes up to the summit of the Provence giant. Bedoin is also at the edge of one of the largest forests in France; at 15,000 acres it boasts more than 1200 species of plants. Within the forests of the Ventoux you may spot a lama or two. The lamas have only been in the area a short time, and date back to the 1980’s. A farmer was unable to keep up with the maintenance of his land due to a lack of workers and came up with the idea of using llamas. In 1984 the Paris Natural History Museum gave him five lamas. He used them to help clear his property and also for their fleece. Over the next few years they multiplied, by the year 2006 the lamas were still doing their job and has now evolved into a herd of over 50 lamas.  Aside from the forest and the vineyards the large church Saint-Antonin stands out with its Spanish style built by the Jesuits in 1702 and restored in the 19^th century. Its impressive size and campanile belfry can be seen from around the area.  

 

The wine growing region around Mont Ventoux is known as Cotes du Ventoux AOC. The Ventoux AOC is in the southeastern corner of the Rhone region taking up three times the surface of the Northern Rhone. The border is from the north at Beaumont-du-Ventoux and Malaucene and in the south past Carpentras and Pernes-les-Fontaines and down to Apt stretching over fifty two communes. Most of the wine comes from comes from the area south of Mont Ventoux or north of the Plateau du Ventoux. The terroir of the region is mostly sand, clay, gravel, limestone and chalk and the vines are planted on the slopes of the Ventoux. In Bedoin the vines are planted as high as 500 meters. The Syrah grape loves the cooler climate and the region has come to produce some of the most interesting wine in the Rhone region. Aside from Syrah the other reds made are Cinsault, Mourvedre, Carignan and Grenache and the whites include Clairette, Bourboulenc and Roussane. Most of the Cotes du Ventoux wines are to be drunk when the grape is very young.  Some of the producers of the Cotes du Ventoux to look for are Paul Jaboulet Aine, Domaine le Van and Domaine de Font-Sans.

 

The Giant of Provence as it is know is a legend in the world of cycling and the Tour de France. Literally meaning “windy mountain”, Mont Ventoux could have its very own weather system. Normally covered in snow from December until May and closed most of the winter, its long slow climb is what has become the legend. Dating back two million years Mont Ventoux is geographically part of the French Alps but due to its distance it isn’t thought of as part of the range. One of the most striking things about Mont Ventoux may be its vegetation, or lack thereof. Starting at the lower slopes you will find many of the plants and trees that can be found all over Provence including olive groves, but as you climb up the mountain it becomes greyer then green. At one time the mountain summit was covered with trees but beginning in the 12^th century the lumber was used to supply the naval yards in Toulon. Later the summit of the mountain couldn’t withstand the erosion of the soil and since then the trees and vegetation have been unable to grow. The grey color comes from the limestone that covers the top of Ventoux, giving the appearance that you might actually be standing on the moon.

 

As you make your way up to the summit of Mont Ventoux on the right had side with only a few kilometers from the top is a granite memorial to Tom Simpson. Simpson took part in the 1967 Tour de France and died at this spot from heat exhaustion caused by dehydration and amphetamines. The British cyclist began to weave all over the road before he crashed to the ground; he was delirious and asked a spectator to get him back on his bike.  He almost reached the summit, but with just a half mile to go, he collapsed dead in the same spot that the memorial is today.  Today the memorial is a spot for all cycling fans to visit and to leave a small memento. 

Sitting atop Mont Ventoux at 6263 feet is the meteorological station built in 1882.  It was used until 1968 when it was closed but the building still stands to great visitors at the summit. In 1960 a television transmitter was built and the tall red needle can be seen from all over Provence.  Mont Ventoux has been part of the Tour de France 14 times since 1951, and because of the slow steep climb and stories like Tom Simpson it makes it an epic part of cycling and the Tour de France.

Daube de Boeuf a la Provencale is the classic Daube but with a little Provencal flavor at the end. The addition of the anchovies, capers and olive oil in the end give it a little extra flavor.  The term Daube is normally means a cut of beef braised in stock or red wine stock enriched with herbs and vegetables. In older French cookbooks the term Daube would mean that the meat was to be eaten cold. In a 1969 copy of the Escoffier Cookbook, the only Daube recipe is for Daube Froide or Cold Mutton Stew meant to be served cold and put onto a plate with all its light aspic-jelly surrounding it.  Originally a Daube was cooked in a Daubiere, the type of casserole and made of stoneware, earthenware or tinned copper. Just about every region in France has its own version of a Daube much like the Cassoulet of South West France.

For this Daube I stuck with Julia Child from her Mastering the Art of French Cooking, it was fantastic. I didn’t have a Daubiere to cook it in but I did use my French Le Cruset, close enough.

3 pounds rump pot roast or chuck pot roast, cut into 2 1/2-inch squares, 1 inch thick

1 1/2 cups dry white wine

1/4 cup brandy

2 tablespoons olive oil

2 teaspoons salt

1/4 teaspoon freshly ground black pepper

2 tablespoons thyme leaves

1 bay leaf, crumbled

2 cloves garlic, peeled and mashed

2 cups thinly sliced onions

2 cups thinly sliced carrots

1/2 pound lean bacon, cut into strips

1/4 inch thick and 2 inches long, simmered in water for 10 minutes, drained and dried

1 1/2 cups sliced mushrooms

2 1/4 cups canned whole, peeled tomatoes, drained and chopped coarsely

1 cup sifted flour, on a plate

1 to 2 cups beef stock.

 

1. In a large nonreactive bowl, combine the beef, wine, brandy, olive oil, salt, pepper, thyme, bay leaf, garlic, onions and carrots. Cover and marinate at least 3 hours, stirring up frequently.

2. Remove beef from marinade and drain in a sieve. Preheat oven to 325 degrees.

3. Line the bottom of a deep 6-quart casserole with 3 or 4 strips of bacon. Strew a handful of the marinade vegetables, mushrooms and tomatoes over them. Piece by piece, roll the beef in the flour and shake off excess. Place closely together in a layer over the vegetables. Cover with a few strips of bacon and continue with the layers of vegetables, beef and bacon. End with a layer of vegetables and 2 or 3 strips of bacon.

4. Pour in the wine from the marinade and enough stock almost to cover the contents of the casserole. Bring to simmer on top of the stove, cover tightly and set in lower third of the oven. Regulate heat so liquid simmers slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.

5. Before serving, skim off excess fat. Correct seasoning. (Can be served with boiled baby white potatoes, lightly crushed and seasoned with melted butter, coarse salt and chopped parsley.)

 

For the a la Provencal

 

10 flat anchovy filets packed in Olive Oil

2 Tablespoons capers

3 Tablespoons wine vinegar

3 Tablespoons olive oil

2 cloves mashed garlic

¼ cup minced parsley

Using a fork mash the anchovies and capers to a paste in a bowl. Beat in the other ingredients. After the Daube has cooked for 2 ½ hours remove it from the oven and skim off the fat. Pour on the anchovy mixture and baste the beef with the cooking juices in the casserole. Cover and return to the oven until the meat is tender.   

a sad end

Sadly I knew this day would come sooner rather then later. When Teddy was not at his sisters funeral I knew it must be getting pretty bad.  Fifteen months ago I heard the "breaking news" that Teddy had Brain cancer and that is when it began to sink in. It would be the end of a American Dynasty, the end of Camelot as we would know it. Edward "Teddy" Kennedy was the only one of the Kennedy sons that would die of natural causes and the member of the family that would take on so much for his family and his country. 

Teddy was only 36 when he had lost all three of his brothers, Joe in a plane crash and Jack and Bobby by an assassins bullet. Teddy was there to walk all his nieces down the aisle, to be a "father" to all his nieces and nephews and to speak those amazing words at Bobby's and John Jr's funerals.

It will be a tough few days before he is finally laid to rest, but I hope he knows how much he really meant to so many people. May he rest in piece

You can leave a note for the family and see more about Teddy Kennedy on their offical website here.

Tour de French Cuisine- Stage 19- Poulet aux Noix et Creme

Stage 19 started in the town of Bourgoin-Jallieu strategically located in the Rhone Alps between Lyon and the River Rhone. The 25,000 people that call Bourgoin home are known as Berjalliens (m) or Berjalliennes (f). Dating back to the Roman Empire it was originally named “Bergusia”. After two centuries of fighting between the Dauphine and the Savoie regions, in 1923 Bourgoin was incorporated into the province of Dauphine. In 1349 Dauphine was added into the Kingdom of France.  On the Place de Chateau the Bourgoin Chateau sits and overlooks the town. In 1379 the Delphinal council purchased the building in the midst of the Hundred Years War. Before King Louis XI became King, the Dauphin of France stayed at the Chateau several times between 1446 and 1452 and it was in the Bourgoin chateau that he established the Etats Generaux de Dauphine.

 

One of Frances most famous crime novel writers was born in Bourgoin-Jallieu, Frederic Dard. Dard most famous work is the series featuring the mythical character San-Antonio. He originally wrote under the pseudonym of San-Antonio, which he picked by chance while looking at a map of the United States when needing an English sounding name for his police superintendent and main hero of his 173 novels.  A James Bond like character, Detective Superintendent Antoine San-Antonio is a member of the French secret service and set in the 1950’s and 1960’s. A San-Antonio novel can be found in almost every bookcase in France and is truly a classic. Dard was born in Bourgoin-Jallieu in 1921 at 75, Rue de la Liberation where a plaque today notes his boyhood home. After writing more than 300 novels in total he died in 2000 and is buried in the nearby town of Saint-Chef. His last novel “Napoleon Pommier" was published just three weeks before his death.

 

Bourgoin-Jallieu has a few local specialties. The Brioche de Bourgoin is a pastry made with wheat, milk, eggs and honey and formed into the shape of a crown and then decorated with sugar and pralines. It was created for a Louis XI’s visit to the town on October 18, 1447. He arrived mounted on a black horse and followed by more than forty horseman and archers and was presented with the crown shaped pastry made in his honor.  Another specialty is the liqueur Grand Dauphine, the jewel of the Dauphine region. The base is made of sweet and bitter oranges from the original recipe dating back to 1855. In 1935 Maurice Chavin added cognac to the original recipe to accentuate the flavors. Best served in a large glass with a few ice cubes to bring out the complex flavors.

 

The small nearby village of Roybon is home to its very own Statue of Liberty that was erected in 1906 in honor of Henri Saint-Romme who was a key figure of the Second Republic in the county of Isere. It was a gift from Auguste Bartholdi himself, who was the creator of the original Statue, to his friend Mathias Saint-Romme. It was later dedicated to his father Henri Saint-Romme. It is a true cast iron copy of the big sister Lady Liberty in the New York harbor, but stands just three meters high and would fit into the hand of its big sister.

 

Located on the River Isere is the town of Romans-Sur-Isere (the name gives it away a little) Dating back to the year 838 when the Archbishop of Vienne, Barnard built an abbey near the River Isere. The Dauphin, Lord of the Dauphine region annexed the town in 1342. In 1349 it was in Romans-Sur-Isere that a ceremony to incorporate the Dauphine into France was held. The Traite de Romans (Treaty of Romans) was signed in the dwelling of the Dauphin, near the Pont Vieux, the first bridge that was built over the Isere in 1049. In the Presle district, tanners set up business at the end of the 14^th century. In 1850 the development of the shoe industry took off and employed more than 5000 of the local residents. Joseph Fenestrier created the first shoe brand in the area, UNIC, although it is no longer made today. After the Second World War, the shoe industry began to flourish again with the help of Charles Jourdan and Robert Clergerie.  The region took another big hit with the recession of 1974, today it benefits from its location along the TGV route.

 

Bourg-de-Peage, the village that owes its name to the nearby bridge over the River Isere. The bridge was built in the Middle Ages by Saint-Barnard de Romans Abbey and dates back to 1033. The canons began collecting a feudal duty called a “peage” (a toll) for every person, goods or animal that crossed the bridge. Over the decades the bridge was damaged by the rising and fast moving river. In the 17^th century the tower with the arms of the town of Romans was destroyed and the arches were falling down and were replaced from time to time with a wooden shield. In the 18^th century a full rebuilding of the bridge took place and was not completed until the next century. It continued to suffer more damage, in 1814, 1940 and again in 1944 when its second arch was destroyed. Still today the damage remains and can be seen.  Bourg-de-Peage began the felt-hat trade in 1810 and continued on until 1929 when it reached its peak. Mossant was the largest employer in the hat trade in the region, hiring more than 1200 workers and making more than 2000 hats a day. Half of these hats were exported to the United States until 1998 when production ended.

 

Sitting along the banks of the River Rhone is the town of La Voulte-sur-Rhone opposite of Livron-sur-Drome in the county of Drome. La Volute sits in the county of Ardeche just over the river. Ardeche is a mostly rural county and is the only one in France  to not have a train station. The Ardeche is a green paradise with the Ardeche Gorges in the south perfect for kayakers and hikers, and the Mont Gerbier des Joncs where the River Loire begins.

 

Just outside of La Voulte-sur-Rhone sits the AOC wine region, Côtes du Rhône. Given its AOC distinction in 1937 and encompassing over 207,000 acres the Côtes du Rhône produces two-thirds of the wine in the Rhone region. Producing mostly red grapes, with maybe the most well known being Syrah but Grenache and Mourvedre are some of the other reds in the appellation. Rosé and white grapes such as Grenache blanc, Marsanne, Roussanne and Viognier are also produced in the region. Look for wines with Crus, Côtes du Rhône and Côtes du Rhône Villages on the label all produced in the area. Cultivated on steep slopes from a granite and argili-calicairous soil and shaped by the mistral winds of the Mediterranean. The rainfall and the warmer temperatures and sunny days along with the vegetation and Rhone basin create the amazing, strong wines of the Rhone Valley.

   

At the gate of the Monts d’Ardèche in the heart of the Ardèche County and in the Valley of the Rhône lies the town of Privas. Sitting amongst the mountains with seven hills, three rivers and seven bridges and built on a rocky spur overlooking the narrow valleys of the Ouveze and the Charalon.  Privas was mostly destroyed in the War of Religion during the 16^th century. One of the only things to remain is the old tower, Diane de Poitiers tower, named after the douce amie of Henri II, who in 1547 was the suzerain of Privas.  Privas was mostly a Protestant town but when the Protestant leader died, his widow Paule de Chambaud took on two suitors, one Catholic and one Protestant. When she decided to remarry she chose the Catholic suitor. It enraged the townspeople who attacked and partially destroyed the castle. Years later King Louis XIII and the Cardinal Richelieu brought an army of over 20,000 men and attacked Privas. The small town of 1,600 people was able to hold the army off for over two weeks but then was attacked and pillaged and burned and most of the inhabitants were massacred.

 

The finishing town of Aubenas sits on a rock overlooking the Ardeche near the southern edge of the Rhone-Alps region. Dating back to the 5^th century and the subject of a conflict between the bishops of Le Puy and Vivier, Ardeche which means “high spot” was a strategic position to fight over. By 1084 the Bishopric of Le Puy won the conflict and the area became the possession of the Baron of Montlaur and governed there until 1441. During that time they built the tower and walls of the castle that dates back to the 12^th century. Today the castle currently is the home to the “Hotel de Ville” the town hall.

 

In 1752 the Royal Factory of Silk Spinning in Aubenas was opened by King Louis XV in Aubenas. Equipped with mills designed by Jacques de Vaucanson who was the inventor of the first automated loom, his gears are still used today in modern machines. 

 

Just like with all the other amazing regions of France, the Rhone-Alps region has some of its very own “produits du terrroir”. Picodon de l'Ardèche is the goat’s cheese with its own AOC made in the area in the mountains of the Rhone Alps on both sides of the River Rhone. A soft to semi-soft molded cheese with a natural rind that is sweet and mild when young and becomes tangy and spicy when fully ripened. During ripening water is rubbed over the surface to assist in aging. Some Artisanal cheese makers soak the cheese in brandy, wine or eau de vie. The Rhone region is the largest producer of apricots in France, the second largest producer of peaches, walnuts, raspberries and cherries. Walnuts have an AOC in the nearby town of Grenoble but can be found in other areas in the region.  For Stage 19, I decided on making a wonderful dinner using walnuts and chicken and a classic Gratin Dauphinois

 

Poulet aux Noix et Creme

2 tablespoons olive oil

1 chicken, cut into 8 pieces

Sea salt and freshly ground black pepper

2 tablespoons freshly squeezed lemon juice

1/2 cup plus 2 tablespoons dry white wine, such as Viognier

12 cloves garlic, unpeeled

1-1/2 cups walnut halves

¼ cup heavy cream

1. Heat the oil in a large heavy skillet over medium-high heat. When the oil is hot but not smoking, brown the chicken pieces, seasoning them with salt and pepper, until they are golden, about 5 minutes per side.

2. Add the lemon juice, the 2 tablespoons wine, and the garlic cloves to the skillet. Reduce the heat to medium, cover, and cook until the chicken is nearly cooked through, about 15 minutes. Then stir the walnuts into the skillet, cover, and continue cooking for about 8 minutes. Remove the cover from the skillet and continue cooking, stirring occasionally, until all the pan juices have cooked down by half, add the cream, walnuts, and garlic are stir together and cook for 1 minute. Add the chicken to the pan and cook for 5 to 8 minutes.  Serve the chicken topped with the walnuts and cream sauce immediately.

  

Gratin Dauphinois a la Julia Child

2 lb baking potatoes
1 or 2 cloves garlic, mashed
2 oz butter
2 cups whole milk
8 oz French Gruyère cheese
1 pint heavy whipping cream
Salt and pepper

Preheat oven to 360ºF. Slice the potatoes into thin slices (1/8 inch thick). Rinse in cold water. Drain and dry in a towel. Put potatoes in a medium saucepan and cover with milk. Bring to a boil slowly moderate heat for 5 minutes then low heat for 10 minutes. Stir from time to time.

Rub a baking dish with garlic and butter. Transfer half of the potatoes in the gratin dish. Add half the cheese, double cream and pepper to the layer. Put the second half of the potatoes and cover with the cheese and heavy cream left.

Put the dish in the oven and cook for 1 hour at 360ºF. Gratin Dauphinois is ready when the top is gold and brown.