Spice up the Garbanzo beans

Several times in the last few years, while dining in southern France, an appetizer has been placed on the table as soon as we arrive.  It happened again on this last trip, and this time I decided I needed to make this at home to go with afternoon cocktails.

It is so simple, so messy, but so darn good, and possibly a little healthy?  These little morsels are positively additive.  Absolutely love the taste!!

So my simple recipe is this:  Empty a can of garbanzo beans or chick peas.  Drain and rinse in cold water.  Pat the beans dry and add a small amount of olive oil.  Then add curry.  Judge by the color and taste as to how much you want to add.  I added simple curry powder and then some red curry which has a little more kick.  Mix together, chill and serve in a small bowl.  Toothpicks won't work, so simply use fingers and napkins.  Enjoy!!

La Salle à Manger in Provence

It was October 31.  Provence was having a cool spell with rain.  The Trout and I were looking for a wonderful place for lunch.  We came upon the village of Flayosc.  A few restaurants were open, but we liked what we saw through the window and the menu which was posted outside this little restaurant.   We closed our umbrellas and entered a very charming room.

We were immediately greeted by the host of Restaurant "La Salle à Manger," Ronald Abbink.  In perfect English, he welcomed us and seated us by the window.  Robert and his wife, the chef, Liesbeth,  came from Holland and today was the 11th anniversary of opening this restaurant.

We were served amuse buche which was a warm strip of beef wrapped around a sage leave.  Outstanding.  Eaten so quickly, no photo.

Ordering was difficult because we wanted it all.  But, I have to say, the first course was the most outstanding we have ever experience.

What you see above is an absolutely delicious mushroom soup.  First he brought out a hot bowl with hot sauteed mushrooms, a slice of foie gras and a spoonful of marscapone cheese.  Then the magic.  He brought out a clear glass teapot with boiling hot beef broth which he poured over the bowl contents.  Absolutely delicious!  As the foie gras and marscapone melted, it added a delicious "fat" to the soup.  This, by far, has been one of the most outstanding presentations ever.

In the foreground you see The Trout's duck breast with confit in a red wine, grape and fig sauce.  This was accompanied with potatoes baked with a cheese, perhaps like Comte.  Absolutely delicious!

My main course was monk fish on a bed of lentils with a mushroom cream sauce.  Absolutely delicious!  Love French lentils and brought some home with me on this trip.

Now you are thinking, how could these people possibly eat dessert.  Well, when in France, it is really possible.

The Trout had a beautiful slate plate of different cheese from France.  Quite often you will have a choice; cheese or dessert.  Well, if you know me at all, it has to be dessert!

Oh yes, a most perfect poached pear partially wrapped in baked pastry along with a dipper of pear sorbet.  Absolutely delicious, but I think I have said this once or twice before on this post.

We enjoyed a glass of red wine each with this meal as we had miles to go before we got back "home."  This was such a outstanding meal with the most wonderful and friendly people who own this restaurant.  Since the day was rainy and we were the only guests this day, even the chef came out of the kitchen to welcome us and we were able to thank her personally for a perfect meal.

Quite honestly, this is the main reason we love France so much.  The food and the wonderful people we meet.  This will forever remain as a most memorable meal.  I do hope, in your travels to France, you will look for the village of Flayosc in Provence and Restaurant "La Salle à Manger" at 9 Place de la République.

Moules and Frites

I think I can honestly say, if I were fortunate enough to select my "last meal," I would choose Moules and Frites.  I ate them in the small town of Vence in Provence just last month.  I ate them another time on our 3 week trip.

Moules and Frites in a restaurant in Vence, Provence

I have eaten them  twice since coming home; the last time being tonight.  I absolutely love them.

We have tried several recipes in the past, but we sort of made up our own which works great for us.  This is what we do.

Moules and Frites

Oven-Bakes Fries

4-5 potatoes, Yukon gold or russets, cut into 1/2 inch sticks with skin on
3 tablespoons olive oil
sea salt
freshly ground pepper

Preheat oven to 450 degrees.  Cut potatoes into 1/2" sticks and soak in cold water for 5-10 minutes.

Remove from water and place in large pot with cold water, cover and put over high heat until water begins to simmer.  Cook potatoes for 2-3 minutes or until almost cooked through.  Do not overcook.  Drain and place on paper towels to drain.

Put olive oil on a baking sheet, add potatoes and toss with hands until the potatoes are covered.  Can add more olive oil if necessary.  Spread out evenly on baking sheet and salt and pepper.

Bake 25-30 minutes or until fries are crispy and light brown.  Remove from oven, salt and pepper more to taste.  Serve immediately.

Mussels

2 tablespoons unsalted butter
1 tablespoon olive oil
2 large shallots, finely minced
2 tablespoons finely minced garlic
several shakes of red pepper flakes
3/4 cups white wine
3/4 cup heavy cream
2 pounds cleaned and de-bearded mussels
1/2 cup flat-leaf parsley, finely chopped.
salt and pepper

Heat butter and oil in large cooking pot (Dutch oven) over medium high heat.  Add minced shallots, garlic, and pepper flakes, and stir frequently until soft.

Add white wine and bring to boil.  Add cream and add mussels to pot and cover with lid.  Cook for about 5-7 minutes, stirring occasionally, or until mussels open.  Discard any mussels that do not open.  Stir in chopped parsley and season to taste.  Serve immediately.  Dip crusty bread into the broth or simply eat it with a spoon.  So delicious.

In November 2001, The Trout and I had our first trip to Paris.  We found a cozy restaurant one evening and sat at a table  for dinner.  As often happens in a foreign country, the best entertainment comes from the table beside you.  More than once we have entered into conversations with fellow diners.  But, this evening, no conversation was exchanged, but we learned the correct way to eat mussels.

A middle-aged gentlemen in a suit, with briefcase, sat down at a table for one.  Immediately we are thinking...he has just finished his day in the office and wants a nice bite to eat before going home.  We watch as he orders moules and frites.  Very carefully, he took his fork to grasp the first mussel out of the shell.  He then used that shell to pinch the rest of the mussels out of their shells.  So clever and so easy.  We have been eating our mussels like that ever since.  See photo below.

On the right I am holding the mussel and the left sided mussel is pinching it out of the shell.  I know I am really going over and beyond what many of you may want to know, but I just wanted to share what we learned one cold evening in a small bistro in Paris, many years ago.  My favorite meal......