We took 4 days on the way and back and stayed in “France Passion “adresses in vineyards and farms on the way and of course did a tasting or two and loaded a few cases into Pattys Wagon, bearing in mind the weight.. Just empty the water tank on the way back.. Ha Ha
This was in Chinon , in a vineyard where this man had dug out the cellar in the rocks with his father.
and here it was the Vendange
If I had my way I would spend a long time travelling through France in this way, but my camper is too small for two for a long time
I am looking for company of another camper for my culinary trips. Next year Italy !!!!!
Huîtres aux oignons rouges et vinaigre – oysters with onions and vinegar
6 -12 oysters per person
To open and serve oysters :-
1 strong oyster knife
1 oyster glove or thick tea towel
Creuzes or wild oysters
Fine de Claire: an excellent sort of oyster that grows in the wild natural surroundings
Ballons: are cultivated round oysters and are found in different sizes
Open the oysters carefully, remove any shell be rinsing out the oyster well if necessary. Place theopened on a tray or plate on a bed of shaved ice or with rough sea salt to balance the oyster.
Or blanch the seaweed from the case where the oysters where in and cool, place on the dish to support the oysters
I prefer them pure but the following sauce is a classic
A light elegant sauce for oysters on a half shell
1 ½ dl dry red wine
1 tbsp sherry vinegar
1 shallot finely chopped
freshly ground white pepper
Heat the wine with the vinegar in a small pan, pour over the finely chopped shallot and grind over the pepper.
Serve in a small ramekin with the oysters. Spoon over the oysters with a small spoon
Cooking en Route in the Loire
Fish stew a la minute a la Chinon !!
MATELOTE DE SANDRE AU VIN DE CHINON
This is a recipe from the Cuisine Francaise files
Fish stew of pike-perch and Chinon (cabernet franc) wine
4 personnes / serves 4-6
1 kg pike-perch (gross weight)
1 tbsp oil
750 ml Chinon wine
1 bouquet garni
50 g flour
100 g butter
20 pearl onions
200 g smoked slab bacon
1 tbsp chopped parsley
30 potatoes (waxy type), turned “cocotte”
200 g button mushrooms
200 ml brown veal or chicken stock
Heat the oil and the butter in a casserole add the shallots and onion chopped , cook over a low heat for 5 minutes, stirring until soft, add the fish pour on the wine and herbs , simmer slowly until the fish flakes. Remove the fish from the pan and place in an ovenproof dish .
Melt 50 g butter in a pan , add the onions and bacon and fry for a few minutes , remove the onions and bacon, add the cooking juices from the fish and the brown stock to the pan. Boil for 5 minutes or until well flavoured. Mix the remaining butter and the flour to a beurre manie and add to the stock gradually to give a a thicker consistency Simmer the button maushrooms in a little water with lemon juice salt and pepper.
Cook the potatoes.
Add the onions, bacon and mushrooms to the stock, season to taste .Pour over the fish and sprinkle with the chopped parsley
I did not quite have these ingredients but it tasted good
Tasting In Chinon
A tasty soup for the winter days
Soup with hidden treasures – Leek soup with oysters
4 leeks (middle sized)
2 potatoes (± 200 g)
25 g butter
1 tsp curry powder (Madras)
1 l chicken stock (event. of tablet)
1½ dl milk
2 egg yolks
1/8 l cream
salt and freshly ground black pepper
2 oysters per person,
Clean the leeks, cut of the green bit and keep aside for garnish and cut the white bit into slices
Peel the potatoes and cut them in pieces
Melt the butter in a large pan (± 2 liter), add the sliced leek and cover with a piece of grease proof paper and allow to cook slowly without colouring.
Add the pieces of potato, stir well.
Dust over the curry powder and allow to cook for 1 minute.
Gradually add the chicken stock and simmer for 20 to 25 minutes, add the milk after 15 minutes.
Allow to cool a little.
Puree (or liquidize) the soup
Mix the egg yolks with the cream and the juices of the oyster add to the soup at the moment of serving, do not boil
Place 2 oysters in each soup bowl and pour over the hot soup and garnish with the julienne of leek (the green bit)
For the culinary minded a bit more work
Oysters with salsify and a velouté sauce
8 oysters –
1 dl cream
a little champagne, drink the rest.
20 g butter
1 small leek cut into very fine juliennes
1 small fennel bulb, cut into very fine juliennes
2 pieces of salsify, cleaned and cut diagonally in very thin Slices and blanched (or a pot)
sprigs of fresh herbs – watercress, tarragon, dill, chervil or chives
Open the oysters, pour of the juices in a pan and keep aside
Keep the oysters aside in a cool place
Rinse out the oyster shells
Heat the oyster juices, add the oyster and poach for 30 seconds only
Remove the oysters and keep aside
Add the cream and champagne to the poaching juices
Sweat the leeks and fennel in the butter
Heat the cream and champagne mixture in a pan.
Puree and sieve the vegetable mixture, add to the sauce and allow to simmer slightly and season to taste
Cook or warm the salsify
Lay in the shells – or if preferred on small plates
Top with the oysters
Spoon on a little of the sauce and garnish with sprigs of the chosen fresh herbs
There will be more winter recipes coming soon and I hope an adaption
TO THE BLOG SO CAN FIND THE RECIPES BY INGREDIENTS AS I CANNOT FIND THE THEM MYSELF