Thursday, December 23, 2010
A l'heure où tout est calme, même les souris.
Pour que le Père Noël les trouve dès son arrivée.
Les enfants sages s'étaient déjà endormis.
Venions à peine de souffler la bougie,
Me fit sortir díun coup de sous ma couette.
Je scrutais tout là haut le ciel étoilé.
Illuminait la nuit comme si c'était le jour.
Un traîneau et huit rennes pas plus gros que le poing,
C'était le Père Noël je le savais.
Et lui chantait, afin de les encourager :
"Allez Tornade ! Allez Danseur ! Allez, furie et fringuant !
En avant Comète et Cupidon ! Allez eclair et tonnerre !
Tout droit vers ce porche, tout droit vers ce mur !
Au galop au galop mes amis ! Au triple galop !"
Qui montent vers le ciel pour franchir les obstacles,
Les coursiers s'envolèrent, jusqu'au dessus de ma tête,
Avec le traîneau, les jouets et même le Père Noël.
Le piétinement fougueux de leurs petits sabots.
Juste quand le Père Noël sortait de la cheminée.
Etaient un peu salis par la cendre et la suie.
Lui donnait l'air d'un bien curieux marchand.
Un nez comme une cerise et des yeux pétillants,
Et une très grande barbe d'un blanc vraiment immaculé.
Montaient en tourbillons des volutes de fumée.
Sautait quand il riait, comme un petit ballon.
Que je me mis malgré moi à rire derrière ma main.
Il me fit comprendre que je ne risquais rien.
Se hâta de remplir les bas, jusqu'au dernier,
Et me salua d'un doigt posé sur l'aile du nez,
Avant de disparaître dans la cheminée.
"Joyeux Noël à tous et à tous une bonne nuit"
Wednesday, December 1, 2010
Tuesday, November 9, 2010
- 2 c frozen blueberries
- 1 c water
- 3/4 c sugar
- 2 T cornstarch
Tuesday, October 19, 2010
- 3 egg yolks
- 1 T lemon juice (plus a bit extra set aside)
- ½ t salt
- ¼ t dry or prepared mustard
- 1½ to 2¼ c of olive oil, salad oil or a mixture of each.
- 2 T boiling water
- Add the egg yolks and beat with wire whisk for 1 to 2 minutes until they are thick and sticky.
- Add the lemon juice, salt and mustard. Beat for 30 seconds more.
- While putting in the eggs, drop by drop,do not stop beating until the sauce has thickened.
- Add the drops of oil with a teaspoon. Keep your eye on the oil rather than on the sauce. Stop pouring and continue beating every 10 seconds or so, to be sure the egg yolks are absorbing the oil.
- Once 1/3 to 1/2 cup of oil has been incorporated, the sauce will thicken into a heavy creme and the potential for curdling is over. You can rest a moment and then, beat in the remaining oil by 1 to 2 T drop, blending it thoroughly after each addition.
- When the sauce becomes too thick and stiff, beat in drops of additional lemon juice to thin it out just a bit, then continue with the oil.
- Beat the boiling water into the sauce. This is will also prevent curdling. Season to taste.
- If the mayonnaise is not used immediately, scrape it into a storage container with cover and refrigerate.
Thursday, October 14, 2010
Tuesday, October 5, 2010
Love makes life's sweetest pleasures and worst misfortunes, from Choix de pensées de l'amour by Madeleine de Scudery
Saturday, October 2, 2010
Thursday, September 30, 2010
Tuesday, September 21, 2010
Saturday, September 18, 2010
Tuesday, September 14, 2010
Saturday, September 11, 2010
The Maison + Objet trade fair, which ended its five-day run in Paris on Tuesday had wonderful home furnishings and design. Click on the link below to be taken to the complete slideshow.
Thursday, September 9, 2010
Saturday, September 4, 2010
Thursday, September 2, 2010
Tuesday, August 31, 2010
1 pound of shelled scallops
2 Tbsp of butter
2 Tbsp of dry white vermouth
1 Tbsp of finely chopped fresh parsley
salt and pepper to taste
- Rinse scallops under cold running water and pat dry with paper towels. Season lightly with salt and pepper.
- Heat half the butter in a frying pan large enough to hold all the scallops in one layer.
- Saute the scallops for 3-5 minutes, turning until golden brown on both sides and firm to touch.
- Remove to serving platter and cover to keep warm.
- Add the vermouth to the hot frying pan, swirl in remaining butter, add parsely and pour sauce over scallops. Serve immediately.
- Serves 2.
Thursday, August 19, 2010
Tuesday, August 17, 2010
1 lb fresh salmon fillet's
1 large leek, sliced thin
3 T butter
3 T flour
1/4 c dry white wine
1 1/2 c whole milk
1/2 c grated Gruyère cheese
1/8 tsp nutmeg
salt and pepper
Prepare the crepes and set aside.
Melt the butter in a frying pan on medium heat. Add the leeks and cook until they start to soften - about 3 minutes. Add in the salmon fillets, flaking into small pieces.
When the fish is cooked, sprinkle on the flour and stir to mix completely with the fish and leeks. Pour in the wine and milk. Cook, stirring until the mixture boils and thickens - about 5 minutes. Remove from heat and stir in 1/4 c of cheese. Let cool about 5 minutes. Stir in nutmeg, salt and pepper to taste.
For each crepe, mound a generous 1/4 c of the salmon in the center of the crepe. Fold over about 1/2 inch of the sides to hold in the filling, then roll up. Place the crepes seam-side down in a greased baking dish. Sprinkle with remaining 1/4 c of cheese.
Bake at 350°F for 20 minutes. Serve immediately.
Thursday, August 5, 2010
"What do you mean?"
"When you look up at the sky at night, since I'll be living on one of them, since I'll be laughing on one of them, for you it'll be as if all the stars are laughing. You'll have stars that can laugh!"
And he laughed again.
"And when you're consoled (everyone eventually is consoled), you'll be glad you've known me. You'll always be my friend. You'll feel like laughing with me. And you'll open your window sometimes just for the fun of it...And your friends will be amazed to see you laughing while you're looking up at the sky. Then you'll tell them, 'Yes, it's the stars; they always make me laugh!'"
From The Little Prince by Antoine de Saint-Exupéry
Thursday, July 29, 2010
Tuesday, July 27, 2010
2 sheets or about 8 oz. of frozen puff pastry
2 cups of granulated sugar
Cinnamon & sugar mixture
- Thaw puff pastry overnight in the refrigerator.
- Preheat the oven to 400 degrees F. and line two cookie sheets with parchment paper.
- If not already flat, roll your puff pastry out to a 1/8" thickness. (Most puff pastry sheets are already this thickness).
- Sprinkle sugar all over the area you will be working and place one puff pastry sheet on top of the sugar. Keep the other sheet in the fridge until needed.
- Sprinkle top of puff pastry with more sugar.
- To shape, fold each end of pastry just over halfway to the middle. The two sides should be folded towards each other, but there should be almost half the width of the pastry sheet between them. Fold the puff pastry sheet so the two folded ends meet in the middle.
- With a very sharp knife, cut your folded pastry into about 1/2" slices. Place on your parchment baking sheet. Sprinkle lightly with cinnamon sugar mixture.
- Bake around 6 minutes, watching as they burn easily. Turn cookies and sprinkle with more cinnamon sugar. Bake 3-5 minutes more, until edges are golden and center is cooked.
- Cook completely on wire racks and enjoy!
Saturday, July 24, 2010
Thursday, July 22, 2010
Saturday, July 17, 2010
Perhaps a few magnets featuring varied French inspired images...Click on the photos to visit her shop.
Wednesday, July 14, 2010
Saturday, July 10, 2010
Thursday, July 8, 2010
Tuesday, July 6, 2010
Summer Sautéed Zucchini with Walnuts and Roquefort cheese
Everyone has plenty of Zucchini in their summer gardens. Enjoy!
- 1 tablespoon butter and olive oil
- 2 medium zucchini, cut into 1/4" slices
- salt and black pepper
- 1/4 cup chopped walnuts
- 3 tablespoons crumbled Roquefort cheese
Melt the butter and oil in a large skillet set over medium-high heat. Sauté the sliced zucchini in the hot butter and oil for about 5-7 minutes, until it is crisp-tender and golden. Remove from the heat and toss with salt and pepper. Transfer the seasoned zucchini to a serving dish and gently toss it with the Roquefort cheese. Sprinkle the dish with the chopped walnuts and serve hot or warm. Delicious!
Tuesday, June 29, 2010
- 1 cup créme fraiche
- 2 shallots, peeled and minced
- 4 tbsp olive oil
- 2 tbsp chopped capers
- 2 tsp lemon zest
- 4 tsp soy sauce
- 2 tsp ground horseradish
- 2 tsp chopped coriander
- 2 tbsp chopped chervil
- 10 oz yellowfin tuna, diced
- 10 oz salmon, ground
- 2 tsp kosher salt
- 2 tsp freshly ground pepper
- Olive oil for rings
- 10 oz Osetra or other caviar (optional)
- Whip créme fraiche until thick, and stiff peaks are formed. Reserve in refrigerator.
- Combine shallots and olive oil in a small saucepan and sauté until shallots are translucent. Place shallots in a bowl and add capers, lemon zest, soy sauce, horseradish, coriander, and chervil. Mix until combined.
- Divide shallot mixture into two equal parts. Combine one half with diced tuna; combine the other half with ground salmon. Add 1 teaspoon salt and 1 teaspoon pepper to tuna mixture and mix until all ingredients are combined.
- Lightly brush inside of 10 rings or molds with olive oil. Place waxed paper on a cookie sheet. Place molds on the cookie sheet.
Place 2 tablespoons of tuna mixture in each mold. Smooth tuna mixture with back of spoon. Add 2 tablespoons of crème fraiche. Smooth with blade of flat knife, making sure that crème fraiche is level with top of mold. You should have 3 equal layers.
Chill in refrigerator for 2 to 3 hours. Place each ring or mold on a plate and gently remove mold, leaving parfait on plate. Serve with toast.
Saturday, June 19, 2010
I also love this more unique and edgy black banquette, perfect for just about any room! Check out the shop Bohemiennes Vintage on Etsy, just click on any of the photos.
Thursday, June 17, 2010
Thursday, June 10, 2010
Saturday, June 5, 2010
Click on the photo above to be taken to his website where you will find these stylized floral renderings by clicking on "Fabliaux" .
Saturday, May 29, 2010
Tuesday, May 18, 2010
- 6 potatoes
- 1/2 lb diced crispy bacon
- 1 onion
- 1 reclette or reblochon cheese
- 2 tablespoons crème fraiche
- a glass of white wine (maybe two - one for the recipe and one to sip while cooking)