Neue...Nouveau...New...every year!

 Chaque année, mais souvent maintenant, tout l’année...
Every year, but often all the year now....
Jedes Jahr, aber leider oft jetzt das ganze Jahr.......
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In Germany, one of my favourites was such a simple thing that came around every year, at the time wasn't expensive, was extremely healthy and of a quality second to none..... "Pellkartoffeln". Really a misnamer, it means "skin potatoes" and that is exactly what you DON'T do to them - skin them!..Always best with the living proof, a little REAL earth clinging to them, washed - scraped if necessary, and then (for me) - steamed and served up with a little chopped parsley and butter melting down the sides and over the top of them.....Frankly, I have never eaten anything so delicious but so simple.

Image by iwmpop via 

A little link (in German, but you can use any one of the many "translators" on the Internet if you need to).
http://www.daskochrezept.de/rezepte/kartoffeln/neue-kartoffeln/

It was always a lovely little sign of coming changes, "new potatoes" meant a switch from the almost eternal snows of Bavaria - to Spring, indeed almost early Summer. From conserves or from vegetables with little taste, coming from so far away and generally harvested in a state of unripeness supposedly ready to ripen with the transportation from Chile or Australia or New Zealand or other even further flung places, to relatively local produces, tomatoes full of juice and taste and not water.....

The German production was, and maybe still is, very particular. It was so well known that it was almost as automatic as beer, and the quality was outstandingly good. Together with some of those "matjesfilets" (young Spring herring filets in a creamy but sharp cream sauce) I honestly would have to think a long time to recall anything better! So much so, that whenever I see the pair available here in France (and they always come from Germany), I buy myself a good stock to last at least "a couple of days"...but - somehow, they never do! Then I go on the search for my now famous "champagne for the poor" - Weissbier, normally without success.... Return to Germany...?

Image by iwmpop via Flickr

I recall, many years ago now, my pleasure at finding "pommes de terre nouvelle" in the French shops and market places, but my pleasure rapidly turned sourish when I realised that these were not at all that which I had in Germany. They were, and still are, effectively available all year round! 
It's just a name given to a variety of potato, and although good, they have little or nothing to do with "pellkartoffeln" as I knew them. Some places even go to the extent of leaving some dirt attached, charge more and you're supposed to think these are the REAL things...Well - they're not!
In fact, if you want the REAL McKOY in France, you are advised to look for the variety of pomme de terre called "Ratte".....they are also available all year round, but look carefully at the price....may make your eyes water!   These ARE very similar to the otherwise known as "spring potatoes" both in shape, presentation and taste, and the preparation methods are the same.
It isn't the same as holding yourself back just for Spring and getting hold of those REAL delicious little things. Even in Britain it meant a change of season...what would a Cricket lunch break ever have been without those little new potatoes...?
I recall also, in Britain, that even the famous "Fish & Chip" shops paid tribute to the present of "new" or "spring" potatoes, and would proudly announce "now frying with NEW POTATOES" which was a shame really, because this delice isn't really adapted to frying or roasting - most certainly not mashing....just simple, straightforward steaming or boiling in their skin and served with melting butter.......and my now famous "champagne of the people...Weissbier"......Easy enough - isn't it........

Weissbier.

It's the period, so off you go, and if you're lucky enough to have a garden, plant some - that way you are sure of your source, and you don't need many. The best ones I ever ate (apart from the German variety) were little sweet, succulent things that had grown from "scrapings" and left overs thrown into the compost heap....strange but so full of taste...Maybe you'll be lucky as well, it only happened to me once, but it was unforgettable. Shame the heringsfilets don't grow like that as well......!
Of course, if you can't find them, don't want them, then you can always reach into your rich repertoire and follow instructions:

...it's one way of making sure people won't come back!
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NEWS:

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Ostern....Paques.....Easter.....

A couple of flowers for Easter....Have a nice time.....

Ein paar Blumen fur Ostern..... amüsieren Sie sich gut....

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Avec quelque chose du bon - évidement.....

Quelques fleurs pour Paques....Passez un bon moment...

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(iwmpop) Mr le Marquis - 30600 Vauvert,France - Avril 2011

Asperges - Asparagus - Spargel

 .....................
Hurray...It's here...
Enfin...c'est arrivée...
Jawohl...Es ist da...!

Not everybody knows Asparagus... True, in certain parts of the world it's considered an "exotic" vegetable, probably more because of its price, and maybe also because of its appearance.
In my area here, it is the announcement of Spring, and although not the cheapest of vegetables, it is certainly affordable by most people.
Probably the most expensive thing about Asparagus isn't the vegetable itself, but the "traditional" things it is served with, and without doubt simple plainly cooked Asparagus served with one of the butter sauces like "Hollandais" or "Bearneaise" or just a simple "Mayonnaise" is a wonderful experience, but does involve egg yolks, pounds and pounds of butter and know-how with patience. Often served with smoked Spanish ham like "Serrano", Asparagus can actually be thoroughly enjoyable more simply served, just with a Sauce Vinaigrette.
The vegetable itself is a complicated little thing which explains its price. It has a life span in the open fields of around 7 years, then the earth must be allowed to lie "fallow" for as long as possible, at least one year. It is very labour intensive,   It has to be hand picked and that is a specialist job often with  specialist machines and acrobats as farm workers....! The Asparagus plant itself, if allowed to grow, can develop into an attractive home decoration, and one sees it often on sale in the florist shops. Normally there are two types of Asparagus (not counting the "wild" sort) green and white. The difference is simple - the green one is allowed to see the light of day, the white one isn't! In Germany it is the White Asparagus that is preferred, and in Latin countries (France, Italy, Spain etc) it is the green. May well have something to do with the climates of the different countries. In Alsace - in France, for example, the White Asparagus is slightly more preferred - climate and proximity to Germany probably accounting for this. Both are similar in taste, the white one having a slighty more bitter taste, but they are also more sympathetic to cook, staying more firm and "biteable" than the green variety. Both varieties are cooked and served in the same manner.Image via Wikipedia
They should be trimmed at the base, cutting off a good part at the bottom which tends to be fibrous, carefully "peeled" - without damaging the top of the vegetable, (all this "debris" can be saved, washed and cooked for a longer period to finally be used in making a soup), tied in little bundles of around 10-15 stalks, depending on size and thickness, then plunged into salted boiling water. There are special pans and containers on sale, but they are not really necessary.
 Cooking times vary according to the type and size and thickness.
Whilst you are waiting, time to prepare any sauces or garnishes you are going to serve with the Asparagus. Serve and enjoy.....now if you can get some fresh strawberries (also a Spring starter) with taste, as dessert, you're all set for a really good launc into the nicer periods of the year....!
Oh...almost forgot...My selection of wine would be a dry or medium dry chilled white wine....or of course......Champagne or Sparkling white wines.....

Bonne Appétit....et A Votre Sante....!


Image via Wikipedia

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C'est sure....certain sure...Ganz sicher....

Petit déjeuner - Italien...?

. 

If you can't read this, use the Google Translator or other......

that's what they're there for.....

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Wenn Sie nichts verstehen, nutzen Sie die Übersetzern von Google oder anderen.... Dafür sind die auch dar...!

                                        *********

..C'est sure et certain, les autres dans ce monde regardent la France et les Français avec de yeux de suspicion - Existe-t-il quelque chose que ces Français ne mangeront pas....?
Bref - pas vraiment....!
Si vous cliquez sur les images vous pouvez constater que non seulement on pense depuis toujours de la bouffe, mais qu'on pense de l'avenir de la bouffe également!
Oui, les gens disons - "non-Français"- n'ont souvent que des fameuse plats comme des escargots et des cuisses de Grenouilles en tête, et ils passent beaucoup du

Image via Wikipedia

"Chicago Hot Dog"
(on m'a expliqué!)

temps a critiquer - sans jamais avoir goûtée ces plats-la, et les tripes, les cervelles avec tous ces plats si bonne et tellement rejeter dans le monde en faveur des "Hamburgers, des Hot Dogs" et tout le reste....
....les plats ou on couvre le tout avec du "Ketchup" et/ou de la moutarde pour cacher le vrai gout....!

D'abord - il faut leur expliquer qu'en France, on sers souvent d'autres mots pour les choses a manger...on appelle souvent les délicatesses présentées.... et "la grande bouffe" est presque sacrée dans la vie Française.
Pour ma part, je me souviens pas avoir passée un seule weekend, en France, sans me mettre a table pendant des heures et des heures....a manger, boire,  discuter, disputer, et finalement - dormir!   On se réveille uniquement pour passer a table pour le repas du soir..... après laquelle on se couche....!
C'est devenu tellement partie de ma vie que je le fais même ailleurs en Europe, ou dans le Monde, souvent me trouvent seule a table, mais content! A quoi sers se presser - parce que le match du basket ou de football va être transmis....ou parce que la Reine va nous adresser quelques mots....Je suis sure et certaine que la Reine préférera être assis a table - avec moi...!
C'est vrai que l'art de "petit conversation" - si importante a table est en train de disparaître.
C'est dommage, car la plus part des problèmes peuvent être réglées, au moins en France,  soit a table - soit au lit...a deux.... ..ou même plusieurs... .... même si l'historique n'a plus sa place - malheureusement, car la vie était et l'est toujours, plus agréable....... et la digestion n'a jamais souffert...!
Essayez vous même...D'accord - ce n'est plus si facile que cela, même pas en France de nos jours, mais on peut le faire - il en faut simplement l'un ou l'autre du bonne volonté...Et un bonne Cuisinier!

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(iwmpop) mrlemarquis           -          Vauvert, France             -        Avril 2011

Clean out-Nettoyage - Zaubermachen....

When your stomach needs a clean..
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Parfois faut nettoyer ..l'estomac.......                                        
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Ab und an muss man das Bäuchlein zauber-machen....

      I'm told that "fibres" are the thing required when you're feeling a little below the weather, for whatever reason.
They clean your stomach out - they say......Well - it's true -
but sometimes RADICALLY.....!
You see - often the very products that supply us with "fibres" are considered to be edible by many people only when they've had just about every nourishing thing boiled out of them!
The whole point of "fibrous" food is that it should make the stomach do something to earn its pay!  Fibrefood could be seen as sort of "sandpaper food" for the stomach....literally grating its way down to the murky depths.........of course there are other "preparations" to clean out a "mucky" stomach, but most of them are prepared from relatively agressive materials, often doing more harm than good.
The secret is to find the good mix of "fibrous" - "acidy" - "alkaloid" all ready to seal a non-aggression pact with each other for the common good.
The fruits, the vegetables, the grains,  and all the other make ups of "digestive remedies" can in fact be thoroughly enjoyable, always allowing that they are cooked (or not) to present the maximum taste and effect.The sole reason that we often find ourselves in difficulties with our little stomachs is because we don't treat them right! We don't give them what they require to do the job - digest! Results are rapid........

Either in one sense or the other our stomachs revenge themselves and make us suffer and yet
its so easy to avoid it.....

No excesses.....!  
What a boring life......!
Some people don't see excesses quite in the same light, and it is true that excess in "healthy" things can be just as bad as excess in "unhealthy" things.
Fruits, salads, raw vegetables can all be eaten in excess, and cause harm, just as the well known "bad" foods can and are. The mix is the secret, and everyone has their own preferences and quantities. Common sense should really tell us when we've had enough of anything, but there are occasions when common sense can't be applied....

There are thousands of specialists "Dieticians" who seem to spend their lives telling us what we're doing wrong for hours, and only come up with a couple of minutes totally uninteresting and therefore generally worthless, facts or advice..

You have to find your own solution generally, but you can base your "researches" on some of the facts given by the Dieticians, and adapt or adopt your own quantities and taste. Generally, if there is something you really like, the probabilities are that ..you won't be allowed it....!
That's the nature of things...but there's always a silver lining......somewhere....just go find it.....!

Bonne Appétit et Bonne Nettoyage....

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iwmpop(mrlemarquis)                    -                Vauvert, France       -          Février 2011

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Today is...Heute ist...Aujourd'hui c'est.... CHANDELEUR,

Ich glaube kaum das Ich die "Gourmets" und "Gourmands" daran erinnern musste:
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Je ne crois pas que je devrais rappeler aux Gourmets et gourmandes que:
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I don't think I needed to recall to all the Gourmets and Gourmands that today is:

LA CHANDELEUR

Pour en savoir plus sur cette fête...
	À peine l'Épiphanie terminée voici qu'arrive déjà la Chandeleur pour le plaisir (gourmand) de tous. La Chandeleur est également une fête religieuse chrétienne...
	> Lire

CHANDELEUR !
Crepes - Pancakes - Pfannkuchen......
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You all probably have already had some for breakfast....! Sweet, savoury, spicy, herby - everything is allowed...or almost!
A Christian festivity - maybe, but also an excuse to sheer gluttony.....sometimes!
Pancakes are, and always have been a part of all-the-year-round delights. Unexpensive (unless filled with Foi Gras etc) 
Image via WikipediaMy personal favourites are simple covered in jam, with some crème Chantilly, or the slightly more complicated but "out of this world" - finished off at table "Crepes Suzette"...........Just do it......every one of us has his or her favourite....Go on - it's allowed today...and every day - if you wish!*************

**************iwmpop(mrlemarquis)             -      Vauvert, France  -  2 Février 2011 

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