I am planning next Sunday's meal and it is only Monday, August 1st. We now have many unexpected but much liked guests appearing for the Sunday meal and swim. Those who dislike the heat eat inside where it is cool. Some eat out by the pool and others under the awning. At times we are lucky enough to be gathered all together but since I like everyone to do as they please on Sunday, it is up to each person to find a spot in which they are happy.
The poor little beet is not welcomed by Andy, the grower of fine vegetables. But once when I was at an auction in California my friend, Celina, and I dined in the hotels restaurant, Pinot Provence, where the auction was held and where we stayed and ate this $9.00 starter salad every night. Finally we got up nerve to ask for the recipe. The waitress said she would get it for us and send it. I gave her $20 as a tip and figured I'd never see the recipe, but in three weeks it arrived. Delicious as ever and rife with pretty delectable beets. I long for Paris where you can buy the beets roasted and skinned at the outdoor markets and all you do is put them on a plate, dress them as you wish, and eat them--no mess, no red hands. We haven't caught on to that service in America, leave it to the French. I wash mine, wrap them (each) in a piece of foil and roast them in the oven. As each one comes out I take paper towels and pull off the skins. The skins slip off easily that way.(The beet salad shown is missing a few of the ingredients which you can see in the recipe--it just looked so pretty this way, I had to picture it, but follow the recipe and you will enjoy (if you love beets.)
The sticky pudding cake is too luscious for words, but I will give them to you any way in the form of the recipe.
These savoury little pies are quick to make and delicious to eat and dishes such as this are familiar to those who know England. These are made with the ever quick frozen puff pastry which is always in my freezer and adorned with any filling you like. Left over chicken, beef, pork --any stray pea, corn off the cob in a substantial sauce and wrapped in the cold puff pastry and oven baked. Yum in any weather.
Thanks Alyssa McDiarmid, Assistant General Manager, at Pinot Provence.
Roast baby beets with skins in oven at 400 degrees with salt, a little honey and water, until tender. Peel right away after cooking.
Salad:
Diced beets
Diced Feta cheese
Sliced hearts of palm--use fresh if you can, but out of a jar is okay too the chef said--Trader Joe's is best
Micro greens--any of those lovely packaged greens
Toasted salted, peanuts
A drizzle of Extra Virgin Olive Oil
Dressing:
1 tablespoon of good French Dijon mustard--not Grey Poupon
1/2 cup sherry vinegar or red wine vinegar
1/2 cup olive oil
1/2 cup buttermilk
1/2 red onion chopped
In blender combine all dressing ingredients until smooth, add salt and pepper to taste. Play with the flavor, some like it really tangy and if so, add more vinegar. To tame it down add more olive oil.
Okay, we are eating this on Sunday with the Lechlers!
What is the world coming to? Even though the French do not like to own up to it, they are the number two consumers of McDonald's in the world. Now they are going to start serving just-baked baguettes in their 130 McCafe's with baguette sandwiches to follow next year. The French have a favorite baguette sandwich which is a buttered (on boths sides) baguette with thin slivers of their wonderful pink ham. (Their hams are the best I've ever had.)
Anderson's Stocks Bird's (Custard)
The first time I tried English trifle was 1979 when a friend and I took our mothers to London for a summer college course. We stayed at a university and made tours and trips throughout England. Our meals were usually at a school ( family style ) and one night we were treated to trifle. I thought I had gone to culinary heaven, not realizing at that time that it is one of the easiest dessert recipes in the world and it can use up left over cakes, cookies, custards, puddings, liquor, fruit...the make- do list is endless. Frankly, this along with roasted potatoes was about the extent of the schools' culinary greatness, although we ate each offering with gusto because it was an arduous several weeks of travel, classes and activities. This trip was the beginning of my thirty three years of trips to London and Paris. I have made over one hundred trips to England and France and I brought back food ideas, antiques, special things for the home and many experiences that will stay in my memory bank, hopefully, forever.
One of the products I learned about, and was reminded of, at Anderson's market yesterday, is Birds custard. Birds is the original custard brand, established in 1837 and loved by generations of Brits since then. It comes in a can or now in single packages and it is what is put in their trifles in between layers of goodness. It is tasty and easy so that one can slap together a proper dessert in no time--or a day or so ahead of company. This brand can be made with whole cream, skimmed milk, half and half--it is forgiving and obliging and I like it.
