An American in Sologne

the mushrooms are here and now

 

I wrote this in september and now they are here!

Where or where have all the mushrooms gone?

The end of the mushroom season is coming upon us quickly now, but, where or where were the mushrooms? The fact is that this has been a terrible no-mushroom mushroom season.  I have been living in Sologne – Loire Valley since 2000 and this is the worst year for fungus lovers.

Generally speaking from May to November Sologne Loire Valley is a Mecca for mushroom enthusiasts. In a “grand cru” year I have found not just the stellar  standards such as “girolles” (chanterelles) and “cepes” (ceps) but also “pieds du mouton”  (hedgehog fungus),  “rosé des près” (field mushrooms), “coprins” (shaggy ink caps), “trompettes de mort” (black trumpets), “coulemelle” (parasol mushrooms) and the list goes on.

Just to name a few of the more exotic species that I have had the luck to find and savour:

“langue de boeuf” (beefsteak fungus) – this mushroom is well named in both   languages.  Beef’s tongue in French and beefsteak in English it is, indeed, shaped like a cow’s tongue and the size, roughly the same.  And I cook it like a beefsteak, sliced thickly and grilled quickly.

“Chou-fleur” (cauliflower fungus) This large sponge-like mushroom is delicious cut into morsels, dipped in batter than lightly sautéed.

“Pézize”
(orange peel fungus) The great thing about this funny looking one is that is lovely to see it’s brightly coloured orange on a drab winter’s in the forest!  I throw it into whatever mushroom dish I am making to give colour and add just a bit of difference to the taste.

As for recipes here is one of my favorites, it is unusual, easy and parasol mushrooms (“coullemelle”) grow all over France!  Collect just the caps of this mushroom after they have flattened out. They usually need very little cleaning. Depending on how many you will be cooking you will need one or two beaten eggs in a shallow dish.  In another shallow dish mix breadcrumbs, herbs of your choice and Parmesan.  Dip the whole caps first into the egg then into the herb cheese mixture.  Lightly sauté them in olive oil.  I serve them like small pizzas as an appetiser or as a side dish with dinner. In the French and English reference guides there are marked differences in the culinary appreciation of certain mushrooms. 

It may not be too late this season, who knows, with just a little rain and sun…we might still have a season.

If you can’t find an expert to go with you take a reference book.  I usually take both a French and an English one with me. Do not go racing through the forest picking every mushroom you see, most will be of no culinary interest or toxic.  Pick only those that match what you find in the reference book. If you are picking ones that you do not know be sure to put each type in different bags so there will no contamination from a potentially toxic mushroom.

 Here in France each pharmacist is equipped to be able to confirm your pickings during the season.  This service is offered free so remember, if the pharmacist is busy please go back later. Michel, our pharmacist is very knowledgeable but once in awhile one of my finds has searching in his  mushroom enclypedia and sometimes even then there are times he is not sure!

 But remember not all mushrooms are edible and never never eat one if there is the least doubt.

Kristi Anderson

Bed & Breakfast

Dinner

Saint Jacques-le coin perdu

15 place de l’église

45240 Ligny le Ribault

www.TheAmericanFrog.com

02.38.45.41.54

 I am not even seeing those lovely red toadstools so well known from our childhood fairy tales. And, speaking of… while searching for a photo of one for this article I came across some very fascinating information on Wikipedia.

The end of the mushroom season is coming upon us quickly now, but, where or where were the mushrooms? The fact is that this has been a terrible no-mushroom mushroom season.  I have been living in Sologne – Loire Valley since 2000 and this is the worst year for fungus lovers.

Generally speaking from May to November Sologne Loire Valley is a Mecca for mushroom enthusiasts. In a “grand cru” year I have found not just the stellar  standards such as “girolles” (chanterelles) and “cepes” (ceps) but also “pieds du mouton”  (hedgehog fungus),  “rosé des près” (field mushrooms), “coprins” (shaggy ink caps), “trompettes de mort” (black trumpets), “coulemelle” (parasol mushrooms) and the list goes on.

Just to name a few of the more exotic species that I have had the luck to find and savour:

“langue de boeuf” (beefsteak fungus) – this mushroom is well named in both   languages.  Beef’s tongue in French and beefsteak in English it is, indeed, shaped like a cow’s tongue and the size, roughly the same.  And I cook it like a beefsteak, sliced thickly and grilled quickly.

“Chou-fleur” (cauliflower fungus) This large sponge-like mushroom is delicious cut into morsels, dipped in batter than lightly sautéed.

“Pézize”
(orange peel fungus) The great thing about this funny looking one is that is lovely to see it’s brightly coloured orange on a drab winter’s in the forest!  I throw it into whatever mushroom dish I am making to give colour and add just a bit of difference to the taste.

As for recipes here is one of my favorites, it is unusual, easy and parasol mushrooms (“coullemelle”) grow all over France!  Collect just the caps of this mushroom after they have flattened out. They usually need very little cleaning. Depending on how many you will be cooking you will need one or two beaten eggs in a shallow dish.  In another shallow dish mix breadcrumbs, herbs of your choice and Parmesan.  Dip the whole caps first into the egg then into the herb cheese mixture.  Lightly sauté them in olive oil.  I serve them like small pizzas as an appetiser or as a side dish with dinner. In the French and English reference guides there are marked differences in the culinary appreciation of certain mushrooms. 

It may not be too late this season, who knows, with just a little rain and sun…we might still have a season.

If you can’t find an expert to go with you take a reference book.  I usually take both a French and an English one with me. Do not go racing through the forest picking every mushroom you see, most will be of no culinary interest or toxic.  Pick only those that match what you find in the reference book. If you are picking ones that you do not know be sure to put each type in different bags so there will no contamination from a potentially toxic mushroom.

 Here in France each pharmacist is equipped to be able to confirm your pickings during the season.  This service is offered free so remember, if the pharmacist is busy please go back later. Michel, our pharmacist is very knowledgeable but once in awhile one of my finds has searching in his  mushroom enclypedia and sometimes even then there are times he is not sure!

 But remember not all mushrooms are edible and never never eat one if there is the least doubt.

Kristi Anderson

Bed & Breakfast

Dinner

Saint Jacques-le coin perdu

15 place de l’église

45240 Ligny le Ribault

www.TheAmericanFrog.com

02.38.45.41.54

 I am not even seeing those lovely red toadstools so well known from our childhood fairy tales. And, speaking of… while searching for a photo of one for this article I came across some very fascinating information on Wikipedia.

Chocolate for Lauren

Chocolat tart for Lauren

The day after Thanksgiving was leisurely to say the least.

But I haven't yet talked about Friday night's dinner. The fun thing about this week end is that I try to blend the French and American cultures. After all I am a
Frenchifed American. I enjoy giving an American touch to French things, such as my Thanksgiving Kir and a French touch to American things,
I make a delightful crème fraiche sauce with Calvados for my apple crumble.

For the Thanksgiving weekend, Friday evening I cooked a typical French game dinner. Sologne is the hunting heart of France. Besides
the Tarte Tartin, white aspergus, mushrooms, it is the game cooking that is internationally known.

The menu for the evening was:

Brie fondu with dried tomatoes and herbs
Faison Chasseur
Pheasant in a red wine mushroom sauce
Herbed noodles
Goat cheese (speciality from this region)
Tarte au chocolat

Now, as I have said, I mix the cultures. And, Lauren has asked especially for the tart recipe. Here it is. It is a typical French chocolat tart, rich beyond imagination but....I have put it on the closest thing to a graham cracker crust...specaloos!

Ingredients

Crust
240 grams speculoos
2 1/2 tablespoons melted butter

Preheat oven to 350°F, 175°C
Crumble the speculoos, add the melted butter, mix well. Put the mixture in a pie mold (22cm diamter) and press down firmly. Bake 5 minutes. let it cool

Filling
200 grams dark chocolat
20 cl cream (crème liquide)

Crumble the chocolat into a microwave proof dish, add the cream and microwave for 2 minutes. Mix until thoroughly blended. Pour into mold.

Let cool.

And, Lauren, that is it!

Thanksgiving Leftovers

We are not talking food, there wasn't much left over from either Thanksgiving. Just the last bit of photos and comments. Tomorrow will be another day and one without Thanksgiving!

One of Thursday night's guests was kind enough to send photos, and since I am in a couple of them...
Here I am trying to explain what Thanksgiving is all about. My Thursday night Thanksgiving for the French locals came about when I was organising my Thanksgiving week end for Americans living in France. Many of my French friends demanded to know what exactly was Thanksgiving. They all knew the word but not the feast. So I decided to do a Thanksgiving for them.
Here I am with Muriel.
The tables were lovely.

Saturday's Thanksgiving was just as nice and a bit more fun for me because I was able to sit and stuff myself. Again, I was lucky enough to have a guest send photos, and since I am in a couple of them...
Yapping again!

I remembered to dress not only the turkey but the platter as well.

And here we are, smiling before attacking!

Thanksgiving without football

"Thanksgiving dinners take eighteen hours to prepare. They are consumed in twelve minutes. Half-times take twelve minutes. This is not coincidence." Erma Bombeck 

 

This is one of the myriad reasons why I am so happy to be in France for Thanksgiving.  It takes longer than twelve minutes to eat it.  And we don't even turn on the TV!
 

One down, one to go!

It is over, at least the first Thanksgiving.  The French said they loved it.   




I wasn't sure if I could believe them, the French, being, above all, polite beyond the big white lie.  They have been known to smile, nod their head and say, "c'est parfait" (it is perfect) when "ugh"! would be a more appropiate response.

Luckily Rosie was here. That's Rosie in the dark shirt.
   You need at least one another American to give the heads up on Tom.  Rosie did.  She said it was great.  I had to give up on the sweet potatoes, though.  What I really needed was those delightfully yellow yams.  So I served a nice wild rice with grilled onions and cranberries instead.

And, who said you can't fit a 9.220kg turkey in a French oven?

I am new at this taking pictures for my blog and, so, the after picture of Tom is not as lovely as it should be.  For Saturday's Thanksgiving I will make sure to dress up the platter!
  

I do believe the French had fun with the Thanksgiving Kir!

 

closed for the week end. Gone Cookin'!

 See you Monday! 

Thanksgiving, courage and Martha Stewart

God, please give the courage, and, above all, the smile   of Martha Stewart as I carry forth with my Thanksiving.

 

And that will be hard, because here in France, well…Thanksgiving…well.

 

I only brought back two cans of Libby’s from the state for the pies and now I need six. Soooooo…that is doable I can make pumpkin pie   from  a real  pumpkin, just takes longer.

 

Wanted to finish the corn muffins, well… Simply, ED, and Intermarche just happen to be out of polenta (cornmeal). Ok, I will go to Auchan tomorrow.  And, at the same time will see about the sweet potatoes which can be a hit or miss also.

 

Cranberries,   not a problem, they are readily available at this time of year even in my Coin Perdu.

 

 And did you know there is even a cranberry liquor here?  I use it to make my Thanksgiving Kir.  Just replace the cassis with the cranberry liquor.  I actually make it a “royal” with, not champagne (that would be such a waste!) but with a sparkling wine.  I then add dried cranberries.  (I buy mine in the states but you can find them here.)  It is lovely, they dance in the glass!

 

 

 

 

  kristi anderson

saint jacques

le coin perdu

15 place de l'église

45240 ligny le ribault

06.83.18.42.31

 

 

Counting down until T Day

And, yes, I am stressing.  I have 32 French coming for American Thanksgiving on Thursday followed up by 12 American, Irish, French and who knows what else for Thanksgiving Week end. Tom is ordered, I pick the first one up on Wednesday 9kg then the 2nd, 6kg on Friday.

Why do I stress?  I only started cooking when I arrived here in France in 1988.  Before, I lived in New York City and like millions of others, we didn't make dinner, we made restaurant reservations!   When I was starting my book store in Paris someone said why don't I do a Tea Room at the same time. Tea & Tattered Pages was born and so was a cook, me.  I was 35 at the time and took on learning French and Cooking at the same time.  At least, according to others, the cooking was a success.

Back to T Day. Almost all my Thanksgiving recipes come from a November 1998 Bon Appetit.  They give a choice of traditional and new and different recipes.  I tend  to mix the two.  I like classic turkey
and stuffing but I do a chili cornbread and I put mustard and tyme in my cranberry sauce.

Today I made the chili cornbread muffins.  I have a tendancy to change a recipe as I see fit.  For example in this recipe I subsitute smoked paprika (yes I bring it back from the States) for the chili.  Here is the Bon Appetit recipe.

Make 12 large or 24 small muffins.

1/2 cup unsalted butter

1 cup canned corn kernels

4 tsp chili (this is where I subistute smoked paprika)

1 cup buttermilk (I use normal milk and add a tsp of lemon juice)

2 large eggs

1 cup cornmeal (I use polenta)

1 cup flour

3 tbs sugar

2 tsp baking powder (levure chimique)

1 tsp salt

1/2 tsp baking soda

Preheat oven 400°F , 200° C or 8 gas mark. Sift dry ingredients in a large bowl.  Melt butter in a saucepan, add corn and chili powder. Sauté 3 minutes. Transfer to medium bowl, add milk, and eggs, let cool. Add to sifted ingredients and mix just until blended. Divide among muffin cups. Bake 20 minutes for normal sized muffins, 15 minutes for small or until a tester comes out clean. Can be frozen up to 2 weeks before hand.

The French, at least those who come for Thanksgiving love them.

I have also started the decorations. Tomorrow Isabelle and I will set up the tables.

And tonight I think I will treat myself to an extra glass of wine
and let the stress..... 
 
 
 

Here'sssssssss Tom!

thanksgiving is when you are giving thanks that you are not the turkey

  “me” and I am sure plenty of others!

Free Thanksgiving Week end for those who can pick out Tom!

(just kidding)

 

 

Here he is up close and personal.

He currently weighs about 7 kilos (15.4323 lb). By Thanksgiving he’ll be closer to 8 kilos. Tom comes from a neighboring farm where I have been buying my turkeys and chapons  (capons) for the last six years.  I would like to take all the credit for these deliciously moist turkeys on the dinner table, but I have to give due to all the Toms I have had the luck to choose.

 

Don’t forget there is still place for our Thanksgiving week end

 

 

 

Thanksgiving in the French Countryside 
   November 27, 28, 29 2009

The sixth annual Thanksgiving at our Bed and Breakfast in Sologne.  Just 90 minutes south of Paris, 15 minutes from Chambord,  golf course and wineries.

Arrive Friday evening and enjoy a typical French game dinner. After breakfast Saturday feel free to explore our corner of the world or just curl up by the fire.  But be back at 7pm for our traditional Thanksgiving dinner.

 Breakfast Sunday is at your leisure as is your day.  If the weather permits take our bikes and discover the forest that is at our doorstep or look for that treasure in one of the numerous flea markets

Prices start at 185euros for the weekend.

For further information : Kristi Anderson 06.83.18.42.31

. And, don’t forget to check out my blog for what is happening in Sologne Loire Valley.

 http://TheAmericanFrog.typepad.fr/an_american_in_sologne 

 

Kristi Anderson

Saint Jacques – Le Coin Perdu

15, place de l’église

45240 Ligny le Ribault

[email protected] www.TheAmericanFrog.com

French blog : http://TheAmericanFrog.typepad.fr/lecoinperdu

 

Feeding time at the zoo

Someone told me it's all happening at the zoo

  Paul Simon

I missed my calling.  I should have been a zookeeper, but then again, I am.    I am also an Inn keeper, but then again, maybe inn keeper and zoo keeper are the same (just kidding) But I do have a zoo and I do have a Bed & Breakfast in Loire Valley, Sologne. 

 

 To be a zoo keeper and a inn keeper at the same time isn’t always easy.

Some people don’t like animals or they like just dogs or just cats (I haven’t yet met a person who doesn’t like just goldfish…but who knows?) There are some that love animals but not exactly drooling in their laps.  And, THAT I perfectly understand.  Nor do people want their black woollen pants looking like the lint filter from the dryer;

 

So I give a subtle hint to potential guests with this front page on my web site

  This is with Laurent (my off again on again French boyfriend) his two dogs and my two dogs.

But we have never had a problem  and we even had one young girl who lost her fear of dogs with Sushi.

And, on several occasions, Sushi has been invited into the guest’s room for the  night!

 

But we are talking about “feeding time at the zoo” so let’s go….

…but first I have to explain that we have become a Parisian Pet Refuge.  If you don’t know the quai de la mégisserie à Paris, it is the longest pet store I have ever seen.  Animal boutiques line the street and not so long ago they were still selling spider monkys.  But they have been forced to clean up.  They do still, however, still sell rabbits at 100€ and ferrets at 800€!

Here is Bunny,
She was bought by a young Aussie who discovered that rabbits like to eat curtains and electrical cords!  She is  happier here with corn, cabbage and carrots.

Stinky arrived with the illustrious name of “Fleur” (flower).  Sophie was lovingly given her by her children who did not realise that the name Stinky was more appropriate than Fleur.  We love her and bath her once a week.  Stinky likes to share her dinner with Pookie.

Stinky and Bunny are Parisian Refugees, Pookie the cat came from the local pet refuge.

We are not yet finished, here are Franklin and Caroline.  I have not yet mastered the technique  of photographing them but I shall persevere.

Caroline likes to hide in the floating log and Franklin,
under it.

Franklin and Caroline are two South American aquatic turtles who were born in captivity.  I love watching them.  They are “apaisant” (calming) and peaceful.

These are the only pets I have not named, they move too fast. When I have guests I don’t have to feed them as they are given croissant and bread crumbs and swim with delight afterwards.

It is 18h (6pm) and Pavlov’s reflex is right on.  The church bell is ringing and the dogs are drooling.  Time for the “gamelle” (mess kit).

Even Pookie is hoping.

  The oldest first, Pearl,
(ask Laurent why he named a male “Pearl”, I haven’t the faintest) The biggest and the smallest are the oldest… Raggy

Sushi, wife of Pearl, mother of Aya
and Aya

 

Of course, in France, an after dinner conversation 

 

  Then a “petite sieste” (little nap)   
 

Of course I talk to them in French because they never « se moquer de mon accent » (make fun of my accent)