A great find on my bike ride!

What is all of this~why didn't I drive my car today?

Hummm~I know I can get the sprouts and cauliflower in my saddle bags or can I?

Turnips on the top!

The bag lady~now what do I do with this stuff!

The front seat of the truck was completely filled with mustard greens.

This is why I always travel with empty saddle bags!

Lemon Souffles from Southern Living

Recipe for Lemon Souffles

I love it when a recipe really works! Many times have I tried something new and it was a complete disaster. Not this time. One thing I changed in this recipe was the lemon curd. I had some in my pantry that I picked up from the grocery store and thought this might save me some time, seeing this was a last minute dessert I sprung on hubby. It worked out perfectly! Just remember to save some if you intend to pour a little on top when serving.

2 Tbsp. granulated sugar
1/8 tsp.salt
2 Tbsp. all-purpose flour
4 large egg whites, at room temperature
1/8 tsp. cream of tartar
2 Tbsp. of powdered sugar

Preheat oven to 400 degrees. Lightly coat your greased 5 ramekins with the sugar. Shake out the extra. Place the empty ramekins on a sheet pan of some sort.
Whisk together the flour and salt along with the pre-purchased lemon curd.
Beat the egg whites with the cream of tartar until soft peaks are formed. Fold 1/4 of the egg whites into curd mixture using a large rubber spatula; fold in the remaining egg whites just until lended. Fold carefully as to not flatten out your egg whites. Pour gently into the ramekins, filling all the way to the top. Run a ridge around the top with thumb,wiping clean the edges.

Bake at 400 degrees for 10 minutes and then reduce the heat to 350 degrees for 4 more minutes or until the souffles rise and are set. The center will be a tad shaky. You'll need to serve immediately and sprinkle with the powdered sugar. How easy can this be......and it was so delicious! Thank you, Southern Living. The entire recipe is on page 106 of this months issue.

Poached Chicken Breasts~from Chef Wells

This is Patricia's Wells infallible recipe for poached chicken breasts. Each time I have prepared it, it comes out perfectly! Having most of the required fresh herbs in my little garden area was a real bonanza for me. The success of this recipe really comes from having the fresh ingredients. The stock was as fragrant as Chef Wells predicted. I love it when a recipe comes together and really works!Try this method when you prepare your next chicken salad.

These are the magical herbs that burst into flavors beyond words when simmered together in a chicken broth or stock.

Ready for the chicken broth or stock.

Chef Wells latest cookbook, Salad as a Meal , were given to each of us who attended her lecture last year while she was in Seattle. We were served lunch at the famous and incredibly delicious Walrus and the Carpenter where chef Wells was the guest speaker...... several of her recipes were  prepared and served!


Recipe for the poached chicken which can be used in any salad where you are using cooked chicken:


1 quart of chicken stock
1 large onion, quartered and leave the skins on
Fresh tarragon leaves, fresh thyme sprigs
1 celery rib or several of the celery leaves, chopped. I just threw them in whole.
2 fresh or dried bay leaves
6 whole black peppercorns
4 moist garlic cloves, peeled and halved
6 parsley sprigs
2 boneless, skinless chicken breasts-I used 3

In a medium saucepan, combine all the ingredients except the chicken breasts. Cover, bring to simmer.
Remove lid from pan and simmer for five minutes.  Add the chicken and make certain it is completely covered by the liquid. Cover and simmer for 7 minutes. Remove the pan from the heat, keeping it covered and let the chicken cool in the liquid for 1 hour.The chicken breast can be used right away or refrigerated for another tme. You can save the stock to use in chicken soup or chef Wells suggests to reduce it for a sauce.

Cavolo Nero con le Fette

Toasted Bread with Tuscan Beans & Swiss Chard

I was fortunate enough to locate some Red Ruby Swiss Chard~grown in the US! I brought the beans back with me on my last trip to Italy. I do several market visits on my tours and this item is always on everyones list to bring home. Heated cannellini beans will work just fine. Just remember to drain the juice before adding to the bread and greens.

Sunday, I made the Pane Toscano, a bread lacking salt with a wonderful firm texture. It might sound dull and bland, but the bread is extremely fragrant and yeasty.This type of bread is essential for soaking up any liquid and maintaining form and texture if you are serving it in a soup. 

RECIPE

 Rinse the Swiss Chard and cut away any tough stems. Cover and simmer for at least 10 minutes or until tender. If you wish to salt, add to your liking. Tuscan Black Cabbage is called for in this recipe, but that was nowhere to be found  in my local store.

Arrange the bread slices on a baking sheet and toast them in your oven for 10 minutes. Turn the slices over so that both sides are brown.Or to save time, just drop the slices in your toaster. While the bread is still hot, rub one side with a clove of fresh garlic. Arrange the toasted bread garlic side up in your serving dish.

Using a slotted spoon, arrange a portion of the greens on the toasted bread. Spoon the beans over the Chard. You might want to add a few tablespoons of juice from the greens to moisten the bread, if you prefer it to be moist. This makes it very easy to cut with your spoon or fork.

Serve with a glass of Chianti Classico and bold extra virgin olive oil for a real Tuscan experience! With any of your left over toscano, make a few crostini for the next day!

Traveling Food Lady Touring Company~2013

As a rule of thumb,popularity tends to erode anything authentic.It becomes more satisfying to visit and explore less crowded villages where we have freedom to observe and set our own pace.We also have found our groups receive a more sincere welcome and have had greater opportunities for conversation, as our presence is never taken for granted.

There is a space for you~We hope you will join us on our "Tuscan Village" trip this fall.

  For further information,please email me at: latoilemaison@earthlink.net
The dates are October 7th-15th 2013       (room for 6 guests)

Comfort on a chilly evening~Escarole and White Beans

Nothing more satisfying to me around the holidays than a low-cal healthy side dish. We are talking about 130 calories for a cup of the escarole and beans. I did  enjoy it with a little grated Parmeasan-Reggiano. Maybe just a few more calories!

A tip from the chef~while blanching the escarole is not necessary, it is recommended; blanching the greens makes them more vibrant in color and takes away the bitterness.

This recipe serves 4 and takes about 15 minute to prepare.

RECIPE     

1 pkg. of fresh chopped escarole.
1T. of olive oil.
1 clove of minced garlic.
1/2 C. of vegetable culinary stock.
1 can of Cannellini Beans, do not drain.


Blanch the escarole for 1 minute in a large pot of boiling water. Salt the water to your liking. I find I need a little more salt than normal when cooking greens. Drain and gently squeeze any water from greens.( I just press a large spoon again the greens in the strainer.)
Add the oil and garlic to a large skillit. Keep stirring for 1 minute.
Add the escarole, cook a bit longer while stirring. Sometimes the stems are larger on the greens and need to cook more.
Add the stock and beans. Simmer covered for 5 minutes.

Chocolate Macaroons

I got into the habit of making these when I realized how expensive they are to buy here now in the States. They really are not all that difficult to make.

You can make your own chocolate filling or to save time, use some pre-made icings.

Ingredients~make 16 to 20

3/4 cup of ground almonds-used Bob's Red Mill brand
1 cup of powdered sugar
2 tablespoons of unsweetened cocoa
2 extra large egg whites, room temperature
1/4 cup of superfine sugar

For the filling, I just used a chocolate icing mix.

Place almonds, powered sugar and cocoa into a food processor and process for 15 seconds.
Sift the mixture into a bowl. Line two baking sheets with parchment paper. I used my molds from Mastrad. (a pre-formed silicon mat)
Whip the eggs whites until they hold soft peaks. Gradually add sugar  to make a firm and glossy meringue.
Use your spatula to fold in  the almond mixture to the egg whites, one third at a time. When thoroughly incorporated, continue to cut and fold the mixture until it forms a shiny batter and has a thick ribbon-like consistency.This may take a few minutes of gentle folding. Do not over fold.
Pour the batter into a pastry bag. I used a 1cm. plain tip for pipping. Place as many circles as you can get on your sheets or mat. When all completed,tap your baking sheets firmly to get out any air bubbles. I used a tooth pick to pop some of the air bubbles that did not break. Let mixture stand at room temperature for at least thirty minutes.When you touch, nothing should stick on your finger.
Heat the oven to 325 degrees.
Bake in the preheated oven for 10 to 15 minutes. Cool completely on racks. Carefully peel from paper or mat.
Spread icing and match up macaroons!  Not as hard as it sounds. Beats paying 1 dollar for each one!!

Swiss goats but, Italian made cheeses!

Whenever Robin and I lead a group in Italy, the two of us usually find a small apartment to live in where we can prepare our own meals. It really helps us cut down on the costs. First things first, where can we locate some fresh cheese? Always on the lookout for whatever is local  and in season, here are a few of our finds. These goats are from Switzerland, just over the hill! They must be walked at least four miles everyday to produce the best milk.  We ran into a chef from London who was working with the goats. His mission was to observe and study first hand what it takes  to produce such amazing cheeses! He is enjoying the walks!

Engagement Party Moments

The proposal took place under the Eiffel Tower. The groom-to-be had a private conversation with my husband, asking to marry our daughter......the secret was never revealed until we received the phone call from Paris !

And, everyone who knows me, knows of my passion for France and Paris~and now, it is one of my daughter's as well! 

The decorations (Oyster Pearls) include French Dragees I purchased from India Tree

While in Ballards Design, I found sheets of paper with Parisian captions to place behind the cookies.

This is the beginning of a beautiful life for two very special people~Our families are thrilled to announce the engagement! Congratulations you two!

My new favorite tomato~Cherokee Purple

Cherokee purple is the name of a cultivar of tomato, unusual for the deep purple/red hue of its fruit. It was one of the first of the "black" color group of tomatoes. It is also unusual in being extremely popular for the sake of its flavor, instead of only its unusual color. Cherokee Purple tomatoes are beefsteak in style, with "green shoulders" across the top. They are also notable for having a dense, juicy texture, with small seed locules irregularly scattered throughout the flesh. The comparatively dark interior color is enhanced by the tendency of the seeds to be surrounded by green gel. (Information found on the internet.)

The Saturday Farmers Market in Friday Harbor,WA, had folks standing in line for these tomatoes!

The Cherokee Purple Tomato

Just a little comparison so you can see that delicious color!

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Bacon in Brown Sugar

Quick  and easy!

Wonderful appetizer directly from the oven to the table

I cut the large pieces of bacon into thirds.

Use one pound of apple-wood or similar tasting bacon. Sprinkle one cup of dark brown sugar thoroughly over bacon. (Cover each piece really well.) Seal in a container and refrigerate overnight. Place each slice on a baking rack,which is placed on a cookie sheet or similar. Bake about 25-30 minutes, at 300 degrees, turning occasionally until brown. Serve immediately.

Vidalia Onion and Peach Relish

  Looking for something different to top off my goat cheese and turkeys burgers, I spotted this recipe in the May issue of Southern Living. It did take some time to chop the onions(not too many tears) and peaches. If you do have a chopper, you could save some time with the onions.
 The recipe makes 10 (8 ounce) jars and the total time involved was close to 1 hour and 30 minutes.

I added a pear at the last minutes as I was short of peaches. ( I kept eating them!)

Made and packaged with love to hand out to my friends!

I am going to try this on top of my pork roasts as well.

Recipe:
2 cups of sugar
2 cups of apple cider vinegar
2 cups of water
1/4 cup of Gin! Yep, you read that correctly!
1 1/2 T. of salt. The recipe called for 2 teaspoons
1 T. mustard seeds
1 t.celery salt
1/2 t.dried crushed red pepper
4 bay leaves, crushed. I also used extra leaves and placed them in the jars primarily for decoration.
3 pounds of Vidalia onions,finely chopped
3 pounds of fresh peaches, peeled and chopped
4 garlic cloves,thinly sliced.

Fill your canner half full with water and bring to a boil. ( Make sure you have washed all your jars.) Now, place 10 jars in a large stockpot and cover the jars with water. Bring to a boil and then to a simmer. Now place the bands and lids in a sauce pan and cover with water, boil and simmer. Remove hot jars, one at a time, using your jar lifter.

Bring the water, sugar,vinegar, gin, celery salt, mustard seeds, red pepper and the crushed bay leaves to a boil in a Dutch over over medium-high heat. Add the onions, peaches and garlic; boil, stirring occasionally,15 minutes.

Pour hot mixture into the hot jars, filling to 1/2 inch from the top. Remove all the air bubbles and remember to wipe the rims clean. Cover immediately with the metal lids and screw on the bands, not too tight. Place the jars in the canning rack and then drop into the simmering water-bath. Add additional boiling water as needed to cover by 1 to 2 inches. Bring the water to a rolling boil; boil for 10 minutes. Turn off the heat and let stand for 5 minutes. Remove the jars from the canner and let stand at room temperature 24 hours. Test seals of jars by pressing the center of each lid. If the lids do not pop, the jars are properly sealed. Store in a cool, dark place at room temperature up to a year.

For refrigerator relish: Omit steps 1 and 3. Prepare the recipe as directed in step 2. Let the mixture completely cool, about 2 hours. Store in airtight containers in refrigerator up to 2 weeks.