getting towards summer and that always makes us me think of travel.
can we go? What new adventures await?
of job requirements, summer isn't the easiest time to travel. And, honestly, summers
can be very crowded wherever we go.
we head to the table as a means to transport us to faraway places. This week,
it will be no surprise to you that our destination is Provence. After all, the
first Saturday of the month is when I pair a Provençal wine with food.
had our friends and neighbors Lee and Bill to dinner. We enjoy being with them
immensely and have much in common, including interests in the fine arts, travel,
family backgrounds on the East Coast, and love of the desert.
we all love good food and wine. Lee is a wonderful cook (she is also a great
potter), and we are inspired to cook fun and interesting food when we get
recently, I made a Provençal-themed dinner, all based on pink. Pink food, pink
wine. Well, dessert was kind of gold... but you get the idea.
was gifted three different rosé wines from Mirabeau en Provence to test and let
you know what I think of them.* They are all wonderful wines, and you can read
about the pairings on the Provence WineZine.
started with potted salmon - a recipe based on one from The Littlest Anchovy, a
former blogger in Australia. It is a perfect combination of creamy and tart and
savory. Lee contributed the brilliant idea of using leftovers to make potted
salmon rolls, à la lobster rolls!
main course is a dish I devised for Mark and myself one quiet Christmas Eve - a
ragoût of fennel and langoustine tails seasoned with saffron, and served in a
puff pastry box; a perfectly wrapped gift. I used some precooked langoustine
tails, which we love and are readily available for us at Trader Joe's. The dish
is just as good with nice, meaty shrimp.
dessert? I revisited and refined a recipe that our friend Barbara and I devised
while we were in Tuscany in 2011. Absent the local Italian butter cookies, for
the crust I used the Girl Scouts' Trefoil cookies (which are, oddly, quatrefoils).
You will have to wait till spring for this recipe, as I will post it when Girl
Scout Cookies are once again on the market.
the meantime, light some candles, dine outside if weather permits, and please enjoy the potted salmon and the ragoût of fennel and langoustines!
pound boneless, skinless salmon fillet
ounces cured salmon (lox), diced
chopped fresh dill, plus additional for garnish
chopped fresh chives
teaspoon Piment d’Esplette
and freshly ground black pepper
small toasts, or crackers to serve
water, wine, and bay leaves to a boil. Remove from heat, add fillets and
cover. Set aside to for 15 minutes, or until fish flakes easily but
retains some firmness. Remove from poaching liquid and let cool fully in a colander. Discard poaching liquid.
ingredients in a bowl until well combined. Gently flake the cooled fillets
over the cream mixture and season with salt and freshly-ground black pepper. Fold
the salmon flakes gently into the cream, taking care not to break up the
not using immediately, store refrigerated in a covered glass container for
up to 4 days. If using the same day, place in a serving dish
and garnish with dill. Cover and chill for at least 2 hours. Serve
with sliced bread, toasts, or crackers.
6-8 as a heavy appetizer or first course.
of Fennel and Langoustines with Saffron
1 pound all-butter puff pastry, either homemade or purchased
large fennel bulbs, topped, cored, and diced
2 large shallots,
peeled and diced
teaspoon saffron threads
3 large plum tomatoes, cored, seeded and diced
1 cup frozen peas, thawed
pound cooked langoustine tails
oven to 375°F. Make 6 boxes from the puff pastry (about 4 1/2-inches
square). I use a sharp knife to cut around the edges and create a box
with handles. See my illustration above in the post. (It might help to do a test using a square piece of paper so you can begin to understand the folds.) Use a little egg white to attach the strips to the bottom. Score the inside edge of
the box with a sharp knife. Brush bottom with egg white, being
careful the egg white doesn’t touch the sides or they won’t puff. Bake for
20-25 minutes until deep golden-brown. While they are baking, make
the butter in a large skillet. Add the fennel, shallot, and 3 tablespoons
water; cover with a piece of rumpled parchment and cook over low
heat, stirring once or twice, until the fennel and onion soften, about 10
minutes. Add another tablespoon of water, if needed, to keep it
moist, but don't be concerned if it browns a little. That will add to the
flavor and color to the ragoût. Add the stock, cover again with the parchment,
and simmer for 10 minutes. Add the wine and saffron, cover once again
with the parchment, and let simmer 5 minutes more. Season with salt and
the tomatoes, peas, and langoustine tails and raise the heat to
medium-high. Cook for 3-5 minutes, stirring, until peas are cooked
but stll brightly colored, and the langoustine tails are warmed through.
Adjust seasoning and add cream. Bring to a simmer.
a small spatula, take off the tops off the inner part of the box (where
you scored the pastry). Fill the boxes with ragoût, letting some spill
over onto the plate. Replace the box top and serve immediately.
always, all opinions regarding the wines are my own.
Labels: classic, étoile, fennel, jeany cronk, langoustine tails, mirabeau enprovence, potted salmon, pure, rosé, saffron, salmon rillettes, stephen cronk