....Sunday lunch...? 
and Sunday High tea.....full up now....?
Due to ill-health, this blog is no longer being served. Thank you for your fidelity.
Somethin' to say? Was zu sagen? Des choses a dire?
If you want to make a comment but can't find the "make a comment" box, which keeps on disappearing, just send it either to twitter, facebook or to me at: iwmpop@gmail.com , and I'll maybe publish it for you....Only said maybe....!
Here's the latest one: (Who IS this guy called Keith.....)
"I just wanted to leave a comment to say that (from personal experience), although you get a bit stinky for the first few weeks, after that you don't get any stinkier!
And those olives do look nice, don't they?
All the best"
Keith
Sunday, 6 February 2011
why not...? Pourquoi pas...? Warum nicht...?
.........Well yes - but sometimes doesn't taste good!Whereas this stuff always tastes good!
Autrefois....yesterday ..... Vergangenheit....
Cover via AmazonI suppose there aren't many of you who can recall scenes like this......
but - once upon a time, and not so long ago, a kitchen in the home was NOT cluttered up with electrical cables and gadgets, just waiting to be sliced through with your sharpest knive, and sending you up in sparks.....no...it looked a bit like this one, and stuff produced in there was called "home cooking"......
You still see the words "home cooking style" printed on the bags of frozen stuff you buy, and it's still considered a "mark of quality" although it rarely is.
The link to this photo and the corresponding "Gutenberg Project"
(http://www.gutenberg.org/files/22114/22114-h/22114-h.htm )
was supplied by the author of the followingWeblogspot....
http://rozinbrittany.blogspot.com/
where you can read about some adventures in Brittany.
***********
Here is just a quick excerpt from the publication, rivalling the famous "Mrs Beeton's Cookbook"
and "Mrs Beeton's Book of Household Management", which were - once upon a time - the standard schoolbooks for all female students...Shame it isn't any more....!
A PLAIN
COOKERY BOOK
FOR THE
WORKING CLASSES.
BY
LATE MAÎTRE D'HÔTEL AND CHIEF COOK TO HER MAJESTY THE
QUEEN. AUTHOR OF "THE MODERN COOK" AND
"THE COOK'S GUIDE."
QUEEN. AUTHOR OF "THE MODERN COOK" AND
"THE COOK'S GUIDE."
***********
Now....can you imagine ANY woman doing this nowadays....?
Mind you, an "OXO" or a "KNORR" cube IS a lot quicker
but whether it is as good - I doubt!
No. 7. Broth made from Bones for Soup.
"Fresh bones are always to be purchased from butchers at about a farthing per pound;
they must be broken up small, and put into a boiling-pot with a quart of water to
every pound of bones; and being placed on the fire, the broth must be well
skimmed, seasoned with pepper and salt, a few carrots, onions, turnips, celery,
and thyme, and boiled very gently for six hours; it is then to be strained off,
and put back into the pot, with any bits of meat or gristle which may have fallen
from the bones (the bones left are still worth a farthing per pound, and can be
sold to the bone-dealers)."
*************
And - just try finding any bones in 2011, much less a bone-dealer to sell them back to!
iwmpop(mrlemarquis) - Vauvert, France - Février 2011
Saturday, 5 February 2011
Digestion - Wohlbefinden.....
...Wichtig ist es sich gut zu Fuhlen - sogar nach Mahlzeiten reichhaltige Art......*************
Faut sentir bien, même après des repas copieuse....
*************
Indigestion isn't something to feel even after big meals.....
***************
I recall being called upon often, to discreetly "correct" non-French tourists or others in a low voice, and tell them that the course now being served WASN'T "the pudding" or "the dessert", and that their comment "French don't seem to eat a lot" wasn't quite correct.
Invariably this happened at a course often neglected nowadays, which consists of preparing palate and stomach for the real serious business of eating which is to follow!
Often called simply
"THE TROU NORMANDE" it is really a course somewhere between the Aperos, the entree, the fish course.....generally before the main course..The principle is to clear the palate but also to "compress" what has already been eaten, and as such could be called "digestif" but since the French, in their wisdom, already have something else called that (a coffee with Cognac or other "digestiv" strong alcohols) at the end of the meal, there is a slight problem as to the correct title.
Trou Normande refers to the mixing of an apple Sorbet with strong alcoholic "Calvados" (an apple eau-de-vie, roughly around 40%vol but going upwards....)
There was also a French film of the same name with the famous French Actor "Bourvil" as a country chef.....
The idea is that the sharpness of the apple sorbet combined with the strong alcohol of the Calvados acts as a digestive and prepares you for the next courses, normally meat, vegetables, cheese, dessert and coffee with chocolates....
On this basis, I suppose that any form of sharp iced sorbet together with a fitting "liqueur" could be applied, and I have tried and tested a few. From the sharp sorbet made from Cherries
and served with the eau-de-vie "Kir" it fulfills the same purpose, and changes colours and taste agreeably.I have also tried out Tangerine sorbet, only relatively recently available,
..and served with a healthy dose of "Cointreau" or "Grande Marnier" (red or yellow label, the yellow lable being more fitted.............
..............
.......
Essentially you can let your imagination run riot....just avoid heavy, sugary or creamy iced creams or sorbets ...they are NOT ideal. It must be sharp - acidy......
A final one which is becoming rapidly my favourite, although "limit-limit" on the sweetish side, and not really quite acidy enough, but delicious:
..Pear sorbet, served with 
I think I like this one because it gives me the chance to show off with my "pear in a bottle" - although I do have an "apple in the bottle" as well...!
Unfortunately, after more than 15 years of "topping up" with Calvados, the apple now resembles probably my liver more than an apple....!
So...there you are....why don't you try throwing in this original "French puddin'" on one of your next menus - your guests will be delighted, even if some DO get up to leave after it......!
iwmpop(mrlemarquis) - Vauvert, France - Février 2011
Wednesday, 2 February 2011
Today is...Heute ist...Aujourd'hui c'est.... CHANDELEUR,
Ich glaube kaum das Ich die "Gourmets" und "Gourmands" daran erinnern musste:
********
Je ne crois pas que je devrais rappeler aux Gourmets et gourmandes que:
********
I don't think I needed to recall to all the Gourmets and Gourmands that today is:
LA CHANDELEUR
CHANDELEUR !
Crepes - Pancakes - Pfannkuchen......
***************
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
********
Je ne crois pas que je devrais rappeler aux Gourmets et gourmandes que:
********
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......
***************
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
Monday, 31 January 2011
ANOTHER Celebration........?!
In Asien ist Neujahr der wichtigste Feiertag und die Feierlichkeiten können bis zu zwei Wochen dauern. Wenn das kein Grund ist, Freunde zu fernöstlichen Köstlichkeiten einzuladen. Die passenden Rezepte dafür gibt es hier.***********
In Asia, New Year is one of those ongoing celebrations, amongst the most important of the year. It can last up to 2 weeks or even longer, and it is becoming more and more popular in the Western world as well. Original products are becoming freely available in normal supermarkets, when just a few years ago the only place to find them were in the specialist Chinese shops. Here are a few recipes to have some fun with.......................
***********
En Asie, les fêtes de la Nouvelle Année sont les plus importantes de l’Année. Ça peut durée plus que deux semaines, chaque jour autres chose sur la table "estivale"......Depuis peu, on trouve les spécialités en Europe aussi, dans les magasins normaux, au prix raisonnable. Avant il fallait aller dans des petites magasins spécialisés, avec des prix "spécialisés".... Voici quelques propositions avec lesquelles on peut s'amuser......
Bonne Appétit.....
*************
Guess what 2011 is in the Chinese Calender.....
...Yes - it's "WABBIT".....now I don't know if that means you can't EAT them this year or if you SHOULD eat them this year, so I think I'll just keep on as usual, with a few little changes from "Rabbit in mustard sauce".........
..I've never had the chance to travel to China or Japan or those other countries that celebrate, a definate error in my upbringing, but if any of my readers has a free place in one of their private jets and a little room free in one of their homes or hotels, I could rapidly correct my error.With the influx over centuries of Chinese people towards Europe, a lot of the "Oriental Mystery" is disappearing, and many European countries take the opportunity to celebrate with the Chinese residents in Europe.
I recall passing through Brussels in Belgium, many years ago, and deciding with my wife to just take a Chinese meal - for a change.
5 hours later, we stumbled out into the dark with presents under our arms....!
To be very honest, I am not a specialist or even a great liker of things like "saki" but when one is plied with the stuff, at no cost, then one has to be simply polite - close your eyes, think of the Queen and Country - swallow it down and get on to the next little thing!
Rice wine isn't my "cup of tea" either,
..and the infamous rice wine with a snake inside the bottle was fascinating to see, and less fascinating to drink... but since no Red Burgundy was available - I suffered in silence....!
More to my taste was the Asiatique preoccupation with everything that comes in a shell - like me, they adore these things, and the cooking ideas are, refreshingly, kept very simple. No extremely complicated sauces, just dip the pieces, pre-marinaded in a soy sauce, into a thickish yeast coating batter,
pop into either the "wok" or the deep fryer, and around 4 minutes later you have a succulent dish, just oozing the oriental taste....."Scampi" are ideally placed to give an Asian aspect to our tables in Europe - all year round.....As a starter course, with some of that crispy crackling wafer bread, or as a main course with some fried rice....yes please, I could happily spend time in Asia.....My only problem, as a "traditionalist", is the wine to accompany such delights, and - if I can - I tend to stay with my traditional choice of wines - from Europe....!
But.......going back to the starter course, in Europe nowadays, there is a wave of sympathy and fashion for a certain thing called
..SUSHI....!Impossible here to really go into the subject in depth - it's inexhaustible...both in variety and quality and in price as well...but it is within the price range of just about everyone with a touch of inventiveness in the kitchen. Surely - not the absolute best of the immense choice, but then......we don't eat caviar all the time either - or do you.....?
Sushi is different, attractive, relatively simple to make to the standard of the normal European. Certainly there are huge differences between the luxury preparations and the normal "household" preparations, but even in Japan there are a few million people who are not millionaires....!
..Main courses - Well, after our Scampi style deep batter fried lobster, shrimps, these are similar to those we eat in Europe.Apart from the occasional mistake of eating dogmeat (a taste shared incidentally with the Swiss!) the main meat dishes are from rabbit, poultry, pork, occasionally beef.
The main difference seems to be the application of rice,
soya or other similar sauces, very often in fact presented more in the fashion of a thin liquid, more like (for our Western eyes) a "garnished soup".....there are so many specialities that it would be presumptious of me to pick out any in particular...And so you can go on and on.....for many hours......and for many days.....you'll always get caught up with the famous and sometimes infamous "cookies" or "fortune cookies" beleive or beleive not - as you wish, just one tip......if that little piece of paper says "you are entitled to a free meal" - order the most expensive, eat it with relish......When you've finished the washing up, you can always reflect on a sparkling Chinese New Year........
................!iwmpop (mr le marquis) - Vauvert, France - Février 2011
**************
Thursday, 27 January 2011
Roquefort - Cheese, Fromage - Kase....
Weltbekannt - lecker und vielfältig, überall einsetzbar aber auch "Spezielle" mann kann und sollte sogar es Geniessen mit weine etwas "süffig"...
********
Connu mondialement... délicieuse... on peut l'utiliser dans la Cuisine comme sur le plateau des Fromages...et on devrait l'accompagner avec du vin "doux"....
********
World known, often surtaxed..delicious and usable both in the kitchen or on the cheeseboard...and - it should really be accompagnied by a sweet wine.....such as Sauternes..
LE ROQUEFORT.....
SAUTERNES.......
************
This cheese, world renowned - is often surtaxed as a "luxury" - currently the case in the USA.
Its versatility makes it totally irreplaceable by those products euphamistically called "cheese" in certain parts of the world.
If you've never tried a simple omelette with Roquefort cheese folded into the centre, and slowly melting inside the omelette...... you've never lived....!
...Made from Ewes milk, the cheese takes its name from the high rocky plateau called "Larzac" in the 
Auvergnac district of France.
It is made, under modern conditions, within the confines of certain caves of the Region which have proved themselves to be the ideal surrounding, both from dryness/humidity and constant temperature, combined with other conditions that allow the cheese to develope fully, and obtain its (for the most part) natural spore or funghi.
.."Société" is one of the most well known varieties, but there are others, slightly lower priced, which have all the savour and taste.
These caves are, in the main, hollowed out of chalk and limestone, and the "fable" of Roquefort goes back in time immemoriable, and there are many "fables", my personal favourite being that of the Shepherd who spent all his time herding his sheep on the plateau, in all weathers, with the occasional visit from his farmer's wife, bringing food and drink - mainly cheese, bread and wine.
Being French, of course, a touch of "amour" must enter onto the scene, and it did occasionally occur that the shepherd and the farmer's wife did not get around to eating and drinking, due to "other engagements".....!
On these occasions, the shepherd just stocked the proviants into a little hole in the rock, to protect it from the sun which is quite fierce during the summer months in the area.
As in all the sad "love stories" the day arrived when the Farmer understood that something was going on up on the plateau, and refused his wife permission to go and take supplies to the Shepherd....dastardly plan....but the Shepherd just started to "dig out" his older supplies from the many holes in the rock.
He found that the wine was fine - better even than before - but that the cheese had taken a strange looking aspect....Green veins covered it, and he hesitated before trying this new product!
In fact, hunger drove him finally to consume the stuff, and - lo' and behold - Roquefort cheese was truly born!
...True (?) French story....but I suppose it probably could have been Italian as well....!
The point of the story is to show that it is these green veins that run through the true Roquefort cheese that give it the taste.
No - it is NOT mouldy.....no you don't try to take the green bits out of it....and no - it isn't poisonous...!
In fact the green "funghi" is actually a strain of the spore "penicillin" - one time wonder drug, and still used extensively in Medecine.
I must stress that Roquefort chees is a "GREEN" veined cheese, and there are very few of them worldwide.
It has nothing to do with those "BLUE" veined cheeses which one finds everywhere - cheaper and less pungent in taste, such as "Blue Stilton" from Britain,
..and any of the many others from all around Europe, indeed the world, such as the famous Italian "Gorgonzola" 
.. or the "St Agur" blue veined, from France. 
All these cheeses are available world wide, and they all merit their place in the Cuisine of taste, but....they are NOT comparable with Roquefort!
Even in the USA one finds a variety
which doubtless has its place as well, and most certainly is cheaper...not being "luxury taxed".
Whether the taste approaches that of the European varieties I cannot say, but I doubt it.
I had the pleasure of spending almost three years on the Plateau de Larzac, at the time as a "liaison officer" between the French military authorities and the British.
(La Cavalerie, Larzac)
I was honoured to be taken regularly to "St. Affrique" - the town closest to the village of Roquefort, and indeed some of my French friends worked in the caves of Roquefort.
On one occasion, I was asked if I thought I could replace the Guide for the tourists "tour" in English and German - the Guide being ill.
I had the immense pleasure of doing so, and I determined that the British Tourists are the meanest with tips, the Germans second to them, and the Americans much more generous, only defeated by the Japanese....!
Mind you - I wouldn't want to try to live from the tips....!
My reward for "springing in" (apart from the pleasure) was a set of photo slides showing the tour, a whole Roquefort cheese, and the thanks of the Director....the cheese was eaten, the slides have disappeared, and the Director...?
Probably changed his profession to Shepherd - a logical decision when one sees those Farmer's wives....! Or maybe not.....!
Either way, I was forced to leave the Area when a certain General, named "de Gaulle" decided that France should no longer be in the Military section of "NATO" - and we had to leave.
Of course I've been back many, many times, it is only around 50 miles from where I now live, and the Patronne of the "Larzac Hotel" always showed her photos from those days, and talk affectionately of "Her British Soldiers"...t
here are fewer and fewer of us alive as the years pass, and the Hotel has become "respectable" - no longer must you take your own bottle and get it filled up with rough red wine for 1 French Franc the liter, plus 0.50 centimes for the use of a glass....!
No - nowadays, you sit with all the other Tourists and pay your 20euros for the same thing....but the toilets are no longer findable by following your nose....!
As a final point, in the Village of Roquefort, there used to be a small Restaurant at the bottom of the hill. The only place in the village apart from a tiny "Café-Bar-Tabac" and this Restaurant was, amazingly - a "Hotel Ecole" - inside it's walls, students took practical lessons in cooking, serving and general Hotellery.
Amazingly good, if somewhat intimidating with the classicaly laid out French tables, with 4 or 5 different glasses and knives and forks of all descriptions, with waiters hovering to attack you on a 5 minute routine....!
But...the food was great, and dirt cheap...supported by the Industry in the Region, it served more than it's purpose.
Just a tip - and even then - I don't know if it still exists....
When you go - look for it, or ask about it, and if it exists - go in and tell them where you got the tip from....!
They may give you a discount, or they may throw you out.....!
iwmpop(mrlemarquis) - Vauvert, France - Janvier 2011
********
Connu mondialement... délicieuse... on peut l'utiliser dans la Cuisine comme sur le plateau des Fromages...et on devrait l'accompagner avec du vin "doux"....
********
World known, often surtaxed..delicious and usable both in the kitchen or on the cheeseboard...and - it should really be accompagnied by a sweet wine.....such as Sauternes..
LE ROQUEFORT.....
SAUTERNES.......************
This cheese, world renowned - is often surtaxed as a "luxury" - currently the case in the USA.
Its versatility makes it totally irreplaceable by those products euphamistically called "cheese" in certain parts of the world.
If you've never tried a simple omelette with Roquefort cheese folded into the centre, and slowly melting inside the omelette...... you've never lived....!
...Made from Ewes milk, the cheese takes its name from the high rocky plateau called "Larzac" in the Auvergnac district of France.It is made, under modern conditions, within the confines of certain caves of the Region which have proved themselves to be the ideal surrounding, both from dryness/humidity and constant temperature, combined with other conditions that allow the cheese to develope fully, and obtain its (for the most part) natural spore or funghi.
.."Société" is one of the most well known varieties, but there are others, slightly lower priced, which have all the savour and taste.These caves are, in the main, hollowed out of chalk and limestone, and the "fable" of Roquefort goes back in time immemoriable, and there are many "fables", my personal favourite being that of the Shepherd who spent all his time herding his sheep on the plateau, in all weathers, with the occasional visit from his farmer's wife, bringing food and drink - mainly cheese, bread and wine.
Being French, of course, a touch of "amour" must enter onto the scene, and it did occasionally occur that the shepherd and the farmer's wife did not get around to eating and drinking, due to "other engagements".....!On these occasions, the shepherd just stocked the proviants into a little hole in the rock, to protect it from the sun which is quite fierce during the summer months in the area.
As in all the sad "love stories" the day arrived when the Farmer understood that something was going on up on the plateau, and refused his wife permission to go and take supplies to the Shepherd....dastardly plan....but the Shepherd just started to "dig out" his older supplies from the many holes in the rock.
He found that the wine was fine - better even than before - but that the cheese had taken a strange looking aspect....Green veins covered it, and he hesitated before trying this new product!
In fact, hunger drove him finally to consume the stuff, and - lo' and behold - Roquefort cheese was truly born!
...True (?) French story....but I suppose it probably could have been Italian as well....!The point of the story is to show that it is these green veins that run through the true Roquefort cheese that give it the taste.
No - it is NOT mouldy.....no you don't try to take the green bits out of it....and no - it isn't poisonous...!
In fact the green "funghi" is actually a strain of the spore "penicillin" - one time wonder drug, and still used extensively in Medecine.
I must stress that Roquefort chees is a "GREEN" veined cheese, and there are very few of them worldwide.
It has nothing to do with those "BLUE" veined cheeses which one finds everywhere - cheaper and less pungent in taste, such as "Blue Stilton" from Britain,
..and any of the many others from all around Europe, indeed the world, such as the famous Italian "Gorgonzola" .. or the "St Agur" blue veined, from France. All these cheeses are available world wide, and they all merit their place in the Cuisine of taste, but....they are NOT comparable with Roquefort!Even in the USA one finds a variety
which doubtless has its place as well, and most certainly is cheaper...not being "luxury taxed".Whether the taste approaches that of the European varieties I cannot say, but I doubt it.
I had the pleasure of spending almost three years on the Plateau de Larzac, at the time as a "liaison officer" between the French military authorities and the British.
(La Cavalerie, Larzac)I was honoured to be taken regularly to "St. Affrique" - the town closest to the village of Roquefort, and indeed some of my French friends worked in the caves of Roquefort.
On one occasion, I was asked if I thought I could replace the Guide for the tourists "tour" in English and German - the Guide being ill.
I had the immense pleasure of doing so, and I determined that the British Tourists are the meanest with tips, the Germans second to them, and the Americans much more generous, only defeated by the Japanese....!
Mind you - I wouldn't want to try to live from the tips....!
My reward for "springing in" (apart from the pleasure) was a set of photo slides showing the tour, a whole Roquefort cheese, and the thanks of the Director....the cheese was eaten, the slides have disappeared, and the Director...?
Probably changed his profession to Shepherd - a logical decision when one sees those Farmer's wives....! Or maybe not.....!
Either way, I was forced to leave the Area when a certain General, named "de Gaulle" decided that France should no longer be in the Military section of "NATO" - and we had to leave.Of course I've been back many, many times, it is only around 50 miles from where I now live, and the Patronne of the "Larzac Hotel" always showed her photos from those days, and talk affectionately of "Her British Soldiers"...t
here are fewer and fewer of us alive as the years pass, and the Hotel has become "respectable" - no longer must you take your own bottle and get it filled up with rough red wine for 1 French Franc the liter, plus 0.50 centimes for the use of a glass....!No - nowadays, you sit with all the other Tourists and pay your 20euros for the same thing....but the toilets are no longer findable by following your nose....!
As a final point, in the Village of Roquefort, there used to be a small Restaurant at the bottom of the hill. The only place in the village apart from a tiny "Café-Bar-Tabac" and this Restaurant was, amazingly - a "Hotel Ecole" - inside it's walls, students took practical lessons in cooking, serving and general Hotellery.
Amazingly good, if somewhat intimidating with the classicaly laid out French tables, with 4 or 5 different glasses and knives and forks of all descriptions, with waiters hovering to attack you on a 5 minute routine....!
But...the food was great, and dirt cheap...supported by the Industry in the Region, it served more than it's purpose.
Just a tip - and even then - I don't know if it still exists....
When you go - look for it, or ask about it, and if it exists - go in and tell them where you got the tip from....!
They may give you a discount, or they may throw you out.....!
iwmpop(mrlemarquis) - Vauvert, France - Janvier 2011
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