In Case You Are Wondering......

For the next five weeks I will be traveling throughout New Zealand and Australia focusing much of my attention on food, of course, and the multitudes of new olive estates, wine vineyards and artisan cheesemaking that have boomed in the past decade.

Check back in a few days for more of the Traveling Food Lady in New Zealand and Australia.

As soon as I figure how to load pictures on public computers I will post them!

Cheers!

Poires au Vin Rouge

Sometimes I just need a quick dessert-what's in the fruit bowl? A few slightly mushy Bosc pears. Ok, that will work! There is always a bottle of red wine around, so I think we have it made! So simple and yet so satisfying..........

Ingredients

5 ripe pears, such as Bosc

1 Bottle of Burgundy Wine-and a glass for the chef!

1/2 cup of sugar

5 whole cloves

Pour the wine, add the sugar and place the cloves in a pan deep enough to hold all the pears. Simmer the ingredients.

Add the peeled pears, including stems and simmer for thirty minutes, turning occassionally to get an even color throughout the pears. Cool in the wine mixture. Serve at room temperature. You can serve the pears with a few spoonfuls of wine mixture or drench them in a sweetened thick cream....... any way you serve them, this is a marvelous dessert.

Vouvray

Everyone is not going to have an interest in wines, however, since posting several articles about the Loire region, I am delighted to introduce an old wine in a new facility.

Located along the northern bank of the river, you will find this artistically decorated and bright new showroom with an exceptional staff . While you are visiting the property, be sure to take a tour of the caves.

Vouvray has produced some remarkabe and notable wines, one being their Chenin Blanc. Vouvray also produces a sparkling wine, one to pop into your picnic basket as you enjoy a picnic lunch along the many beautiful spots of the nearby river.

La Ratte-Potato

Over 350 different varieties of potatoes exist in France today. The next time you walk through a market, notice the different varieties. The most cherrished of these are the Rosa, the Roseval and the Ratte. You are viewing the Ratte. I love this word!
Most of us don't spend much time inquiring about potatoes, (I can appreciate that) however, I found the history of the potato in France quite interesting. The potato arrived in France from Spain around 1540. At first, it was valued as an ornamental plant and only cultivated 50 years later. Shortly thereafter, its harvesting was forbidden as it was believed that the tuber caused leprosy. What? It took many years and a famine- in 1787 -before the potato hit the bellies of the Parisians...........

Valencay

A recent post of mine gave you a view of Amboise, a small town located along the banks of the Loire River. In this region, known as the Garden Of France, you will find an abundance and variety of cheeses. One that I am particularly fond of is Valencay. This is a goat cheese recognized by its shape, similar to that of a small pyramid. The cheese has been smothered in powdered charcoal which is done primarly to encourage the blue mold to appear. It is perfectly safe to eat-I hope-have had my share of it and I'm still running around!

Way back in the 8th century, the Saracens, who were originally of Arab decent and from Spain, settled in France. As they were repelled near Poitiers, ( this is where our friend Mimi's family lineage begins, www.Frenchkitcheninamerica.blogspot.com , they left behind their possessions of goats and formulas for making the cheese. Hence, we have that wonderful cheese available today.

The cheese was originally shaped as a pyramid, however, Napoleon had a disastrous political career in Egypt. Upon his journey back through France, he stopped at the castle of Valencay. The cheese reminded him of the Egyptian pryamids. His sword came out and the top of th e cheese came off..........

French Chocolate Mousse Cake

This is a cake with a fudgy moist center and crisp fragile crust . It never fails to bake perfectly everytime. You have all the ingredients on hand, so have fun!

Preheat the oven to 325 degrees. Butter a nine inch springform pan.

Ingredients

10 ounces of bittersweet chocolate.

6 tablespoons of butter, save the other two from the stick to butter the pan.

1/2 cup of sugar

6 eggs separated, save the whites.

Place the chocolate in a bowl suitable for the microwave. Warm the chocolate until it can be stirred and mixed well. Remove, cool for a few minutes, then add the room temperature butter. Mix well. Whisk in the egg yolks.

Beat the egg whites in a separate bowl to until soft peaks form. Add the sugar, beating the egg whites until glossy.

Whisk in 1/4 of the beaten egg whites into the chocolate mixtue. This will help in the folding process when you add the rest of the egg whites.

Using a large spatula, fold in the remaining egg whites. Pour the mixture into the buttered springform pan. Smooth the top. Place in oven and bake 40-50 minutes or until the cake is set in the center. It should jiggle just a little. Touch on top , the cake should be firm. Cool completely and sprinkle with powdered sugar.

Chateau Amboise

Tucked along the banks of the Loire River is the small town of Amboise, just about an hours ride on the TVG from Paris. Small streets with shops and cafes will entice you to stay for a while......a great stepping off point to visit the grand and magnificent chateauxs of the Loire Valley.

It Can't Be Long Now?

Coming back from NYC last weekend, I was detained for a short period, 8 hours, in Washington-a minor snowfall creating long delays and many short tempers........this weather will end soon, right? "Springtime' is just around the bend as we enter the month of March...right?

Well, just in case we have a few more flurries of winter floating over to visit March, I am sending my blog friends a taste of what is to come! It won't be long now..................hang in there!

New York City-More Desserts

Here is one more dessert to feast upon and to add to my list of favorites........ The New York Cheesecake. Always a rich and creamy cake, it may take months to consume if you don't share.............

This cake is one I can count on when having company and I certainly like the idea of being able to prepare it ahead of time............. it usually tastes better the next day. When cooking your cheesecake, avoid opening the oven door for the first thirty minutes , you want it to rise properly. Also, if cooling the cake in the oven, keep the door opened just a bit to prevent cracks from developing in the cake.

Crust

1 1/4 cups of flour

1/3 cup of sugar

A dash of salt

1 stick of unsalted butter,room temperature

1 egg and 1 egg white

Process dry ingredients for 10 to 15 seconds. Add the butter and process until dough developes course crumbs. Add the egg and process until dough forms a ball . Press into lightly greased springform pan. Divide the dough into thirds. Pat one third of dough over the bottom of the pan . Prick with fork and bake in a 400 degree oven for 10-15 minutes until crust is light brown. Cool the crust and then apply the remaining dough to the sides. Brush sides and bottom of crust with beaten egg wash. Refrigerate the crust while making the filling.

Filling

5 eight ounce packages of cream cheese

1 1/3 cup of sugar

3 tablespoons of flour

5 eggs

1 teaspoon of vanilla

1/2 cup of heavy cream-whipping cream will work

2 egg yolks

3/4 teaspoon of lemon zest

With all the ingredients at room temperature, beat the cream cheese until smooth and gradually add the flour and sugar. Sprinkle in the lemon zest and add vanilla. Incorporate the eggs, one at a time. Add the two egg yolks. Pour in the cream and mix well.

Pour the batter into the chilled crust and bake in an oven for 15 minutes at 500 degrees. Now reduce the oven temp to 200 degrees and bake for 1 hour. Turn off the oven, prop door open and let the cake cool in oven for thirty minutes. Transfer to a rack and completely cool before unmolding. Cover and place in refrigerator until serving time. Best when chilled for 24 hours before serving.

My Weakness Revealed

I suppose all of us have one weakness that we are aware of...... and we really do not like to discuss it -not hard for anyone to see what mine is, desserts. I have such a difficult time passing any window that is displaying an assortment of tasty and elegant looking desserts. What artful displays lure me to press my nose against the window, drool a bit and then reach for the camera..........I have to take pictures of everything! What for? I must admit I do it because I'm hoping to capture the talent and creativeness of these fabulous bakers in a shot and not in my mouth............Look at it as a way to not gain weight while on vacation. That does not happen all the time......a few pounds from these wonderful delights travel home with me occassionally!

Fermier Cheese

What could be more satisfying and tastier than a light meal made with a few slices of cheese stuffed into a fresh baguette and served with a side of fresh fruit.. ....for me, this is the ultimate quick and nourishing lunch when I am on the run in France.
My last visit lead me to a local village artisanal where a very kind and patient shopkeeper sliced a wonderful piece of Comte for me. This cheese is considered the most rich and popular cheese in France. Produced in the mountains of Jura, the milk from the cows is transported to the local fruitiers which are managed by a group of villages and processed immediately for production. AOC regulations are very strict with Comte cheese and those that fail to pass an acceptable score are sold as Gruyere.

And...... a thick slice of Brie makes a wonderful lunch in the park! Oh yes, don't forget a class of champagne, apples and walnuts to accompany your lunch!

Paris Calls

A Bazaar Soup

Years ago, when my son was in grade school, every December the moms organized a Holiday Bazaar. Since it was always a heavy duty day of shopping, someone suggested that a lunch be served so shoppers could have more time to spend their money -good marketing plan here! Each parent was ask to make up a batch of this soup and send it along in a well rinsed 1/2 gallon milk carton or quart jar. Also, we were to include one cup of grated Parmesan cheese sealed in a plastic bag. When we pulled up in front of the school and unloaded the kids with the soup in hand, you would have thought the students were carrying a brand new baby-instantly the car doors flew open and the soup was snatched up by a group of moms cradling the soups and rushing them into the school kitchen. Some of the more attractive quart jars were sold and taken home for dinner. The rest were placed into huge pots and kept warm for the lunch crowd. Most of the parents were very diligent in following the recipe..........we all new what we were eating! So now, I share this recipe with you on this very chilly day here in Florida, hoping to warm your souls as well as your hearts!

Saute 3-5- minutes in a small amount of oil; 1 medium onion, chopped
3 unpeeled, sliced carrots-but I peeled mine!
3 medium sized unpeeled, cut-up potaotes

Add & saute for ten minutes or more; 1 pound sliced mushrooms
1/2 head of cabbage, sliced
2 medium sliced zucchini
3 tomatoes, cut in wedges

Add and cook until the vegetables are tender. 3-4- Tbls.butter
Salt and Pepper to taste
6 cans of Cambell's Beef Consomme'
2 soup cans of tomato juice-just use the beef can to measure


This is all there is to it-simple and very delicious-not many calories! Don't forget the cheese!

A Day in Santa Fe-Market and Dinner

A different kind of flea market, but nevertheless, a market where one could spend an entire afternoon, without leaving the USA. Something by the name of "Jackalope."....hummm. I've seen pictures on postcards of these animals and they are pretty darn frightful. Someone had a wild imagination when putting the photos together to create such a pet! Anyway, here are a few of my finds of the day. There is an amazing array of items from all over the world on display in several buildings and also outside. Oh yes, the day ended at the Santa Fe Hilton, the Pinon Grill.......for dinner! Put this on your list of places to visit sometime!

Oeufs Cocotte-Baked Eggs

I'm hoping that "company" rather than" food" is the real reason that my friends come by for dinner. Sometimes the foods that I have planned to serve do not always turn out like the picture in the recipe book or closely resemble it. I have had disasters at my dinner parties..... they all can't be perfect! Once, at the home of a friend , a firey disaster struck. We had to take the fire extinguisher to the oven.............I think that made the wine taste even better! With the great company present, we had several good laughs........food was not an issue.

Getting back to the recipe I am about to post, this is very easy and has never failed me yet! You can prepare it for brunch or serve it as a starter for dinner.

For Six persons.

6 eggs
6 cassolettes
2 Tablespoons of creme fraiche or sour cream for each dish.
Salt and pepper to taste.
Fresh Chives, chopped.

Place one tablespoon of sour cream in the bottom of each cassolette. Add a pinch of salt and pepper . Place one egg in the dish and cover the egg again with one more tablespoon of sour cream. Salt and pepper once again. Sprinkle with chopped chives. Place the cassolettes in a dish(bain Marie)with hot water. Place in a preheated 400 degree oven for 20 minutes. Serve immediately.

Paris Fleas-Itching to See!

Attracted by people from all over the world, the Paris Flea Markets continue to be a conglomeration of antiguities, entertainment and shops all squeezed into a vibrant bustling area of Paris . Frequently I make the journey just to see what has been gathered up, tucked into narrow alleys and put out for display-it is a wonderful place to take picures and to spend a day. There is no "getting into" this area and "getting out" in a few hours-that's not going to happen! Nor is there a lack of food ...... Any type of food you might be desiring, you will find along the many streets throughout the Paris Flea Markets.........be sure to go on your next visit!

The Dabbawalla of Mumbai

Standing near one of the many train station exits around 11:30 a.m. every workday in Mumbai, you may witness a spectacular tradition.... have- lunch-box- will- travel ..... unfold before your very eyes. An estimated 200,000 lunches packed carefully, by mother or wife, in their distinguishable aluminum containers are transported throughout the city to workers eachday. The Dabbawallas some dressed in their traditional white kurtas and topi, pick up the lunches from home, deliver them to the workplace and then return the containers back home for another round the next day. This began when the British were unable to find suitable foods available on the streets in Mumbai. Hence, the Dabbawallas were created. Not a bad system-certainly keeps folks away from the fast food establishments and the foods from home are so much healthier for you!

A Breton Gateau

Simply effortless, I present my Breton Gateau........very much a delicious dessert or tea cake that is still assembled today using the classic technique of fusing the ingredients, a la doigt.......actually, all of your fingers will participate patting down this rich, buttery cake batter. There are numerous traditional recipes from Brittany that are availabe. I chose this recipe because it just tastes good....it is so flavorful . Put on the tea pot, slice a warm piece of cake and get ready for a mouth watering , sweet experience.

Ingredients
1 1/2 cups of sugar.
2 cups of flour.
1 teaspoon of vanilla.
6 tablespoons of room temperature butter.
5 egg yolks.
1 tablespoon of milk.
1/4 teaspoon of lemon or orange zest.

Mix all seven ingredients in a bowl and squeeze the mixture gingerly with your fingers until everything is very well mixed and blended. Press the batter evenly into a buttered springform pan. Draw lines across with fork. I turned my fork over for a smoother look. Brush the top of the batter with the milk and bake for 40 minutes or until golden brown. Cool slightly and serve warm......with a cup of tea or a side of fresh berries!

A Treasure From Italy

Prosciutto and Ham Quiche......... This one is a very intense and meaty version of the quiche Lorraine. And, it is quick and easy.
For the crust, try using a flaky pate brisee or unsweetened crust. There are scads of recipes around and I bet you have three or four tucked away somewhere.........well, go get them. We have a quiche to make!

Ingredients

Preheat oven to 425 degrees
One Pate Brisee
1 Cup of diced prosciutto
1 Cup of ham, diced
3/4 Cup of Gruyere cheese, freshly grated
3/4 cup of creme fraiche-which I made just by using buttermilk,whipping cream and lemon juice. It is absolutely delicious made this way.
2 eggs, slightly beaten
Salt and pepper to taste

Place the pate brisee in a prepared tart pan. Trim the edges to fit. Prick the dough base with a fork and cover with a plastic wrap. Place in your refrigerator and chill for one hour.

Blind bake the pastry for 20 minutes or until it starts to become a golden brown color. Cool for a few minutes. Now fill with the meats and cheese..

Beat the eggs, creme fraiche, salt and pepper and pour over the meat filling. Bake 40-45 minutes or until the filling is firm and top has a golden crust.

How easy is this? Try using one of the prepared pie crusts from the grocery if you are short on time. I have used this crust before and it works well. Happy Cooking!

Poor Mr. Pumpkin

Mr. Pumpkin is about to meet his maker-baker tomorrow, me. I have had this guy since October and just have not had the heart to slice and dice him up . Actually, I toted this silly guy back from one of my Seattle trips last fall with the intention of making my Thanksgiving pies. That idea went over big, as you can see. All the holidays are gone and he is still here-imagine something this large having difficulty disappearing! I guess it's difficult being a pumpkin now days-here today, soup tomorrow. Farewell big guy............