L' Escargot, S'il Vous Plait.

I love French food. I have yet to meet a French dish that I did not like. Which is why I had always hesitated to try the escargot. I did not want my bubble burst. I wanted to stay in my happy comfort zone of loving all things French, for if I didn't try it, I couldn't possibly dislike it.

But deep down, with that lurking sense of adventure, I had to know how it tasted. Each time I would see it on the menu, I would make note of it in my head, that it was something that needed to be crossed off the bucket list. But not this time.... The courage would rise and dissipate.

The latest time I saw it on the appetizer menu, I mentioned it to Stephen.

"They have escargot here," I casually remarked.

"Oh, really? Would you like to order it?" he asked.

"I've never had it, but I'm not sure I would like the texture. I don't like slimy things in my mouth or otherwise."

"Well, I'm going to order it and you can try it if you want."

Which, essentially, was his way of not-so-subtly telling me I would be trying it that night, since he knows if it is placed on the table, I will muster up the courage to consume a bite. It's a dare. And I will not turn that down.

As we await the arrival of the dish, I get a little anxious sitting in my chair. Have I ever been this nervous to try a food before?

It comes arranged in a circle of six little pods each containing one escargot hidden in melted butter, garlic, and herbs. A tiny double-pronged fork is placed before me. Stephen reaches for his and then, again, I'm not sure I want to.

I bide some time talking about the lemon wedge, which is probably just an ornament, but question whether it is to be used in consumption of the escargot. Finally, Stephen has had enough of this dilly-dallying; he grabs his fork and gets ready to dive into the pod. Not wanting to miss out, I quickly scoop mine up and get ready to stab at whatever is hidden beneath the liquid.

I'm surprised by the greyish-brown blob which surfaces, certainly not pretty by any means. I pop it into my mouth swiftly, without a lot of extra thought. The garlic-butter mixure they have been bathing in is delightful. The texture of the escargot isn't as horrible as I thought. Perhaps the slime is dried out of them prior to cooking. Still, a bit on the rubbery side; it is not my favorite feeling when I'm eating something.

I eat my share, happy to partake in this gourmet French fare.  I might even venture to try them again. (Actually, I was researching ways of cooking them oneself: http://escargot.free.fr/eng/cooking.htm. There are even instructions on how to harvest them. I don't know if I'll go that far....)

Although, I do wonder how the French ever got la grande idée to cook up the insects eating the leaves in their gardens.  Perhaps it was form of punishment....execution for their bad behavior.

Sunflower Cupcakes

Move over, cupcake speciality shops!

This little girl's cupcakes will put you all to shame.

A treat from one of our young students. Made by hand, with love. <3

Remembrances

A pleasant memory of a summer past. Who knew an ice cream bar could hold so much power?

  Source {via}

My first visit to France during the summer of 2003 was spent with many hours poolside sipping a refreshing limonade and consuming bite after bite of a little delicious little bar called Magnum. It was the summer of a magnificent heat wave that caused the expiration of many, especially the eldery, due to a lack of cooling systems. My brother and I, however, had found the solution. Or, rather, Mamina had provided it. My dear friend's French grandmere filled her freezer to the brim with these delightful frozen morsels for us to eat. After each short dip in the water, we would climb out, dash to the floor freezer in the musty basement, and choose a Magnum bar to enjoy. This would occur, oh, at least a dozen times a day.

I was thoroughly disappointed when I returned stateside and could not find them in any grocer's freezer this side of the Atlantic. I would search for other ice cream bars that would fit the bill, but none could compare. Dove bars, I think, were the closest I could find, but they were still lacking.

Until now.

When Foodbuzz's Tastemaker Program asked if I would like to receive a trial box of Magnums, I was first in a state of shock, not believing what I read. After I snapped out of it, I was literally rejoicing with songs of praise for the person who made the honorable decision to make these available to grateful Americans! Thank you!!!

Source: {via}

Magnum means "great" or "mighty," an apt name for this, albeit small, flavorful bite of sweetness. Their chocolatey coating is, in fact, mighty. Certainly not for those who prefer the taste of Hershey's. Their hearty shell contains a delightful ice cream, every bit rich and creamy. There was a bit of difficulty finding these at the store as others had discovered their greatness too. If you find some lurking in the freezer section, be sure to snatch them up quickly before others in your area are turned on to their supreme flavor. Only 3 in a box, you might need to stock up.

Go Bananas

What do you do when you are faced with this?

Why, make banana bread, of course!!

Banana bread is one of those staples that I am nearly able to concoct in my sleep. Although, I like to keep it evolving. Sometimes I'm in the mood for fancy-schmancy complete with walnuts and coconut, other times simple-and-sweet, studded with a few spare banana slices is my desire.

I found my equilibrium in this loaf, however. Needing a tasty treat for dessert to bring along for a dinner party with girlfriends, it was a perfect balance of sweetness with those well-ripened bananas and heartiness with the oat bran and touch of whole wheat flour. It doubled as breakfast the next morning....

Sweet, Wholesome Banana Bread

1 lemon, juiced

3 very ripe bananas (and an extra for slicing on top)

1/2 c. brown sugar

1/2 c. butter

1 c. all-purpose flour

1/2 c. whole wheat flour (or all 1 1/2 c. whole wheat)

1/2 c. oat bran

1/2 t. salt

1/2 t. baking powder

1/2 t. baking soda

Preheat oven to 375 degrees F. Mash bananas in a large bowl. Mix in lemon juice. Cream butter and sugar together, and add to banana mixture.

Mix dry ingredients together. Stir into banana mixture. It should be thick and lumpy.

Grease a loaf pan. Place batter into loaf pan. Bake 35-45 minutes, or until inserted knife comes out clean.

Soup's On!

I have been patiently waiting for the arrival of Autumn. The aromas, the flavors, the warmth of Fall foods produce a great sense of comfort I look forward to as the days cool and shorten.

It's been slow arriving this year. We've been 'enjoying' an Indian summer here with several days in the triple digits last week. (Spare the air days at the end of September?!) We've been taunted by cooler evenings, but the days have remained warm.

I've been flipping through my cookbooks over the past few weeks, dog-earing delicious soup recipes. Waiting, waiting, waiting.....

Yesterday, it arrived. Between the clouds and my cold, the time had finally come for some good, ol' fashioned soup-making.

Although this recipe is enough to feed a family of 12, this is not a problem if this does not fit your family profile. Just freeze the remainder or host a dinner party. Your friends will thank you, I promise.

This soup is very easy to cook, although preparation time is about 30 minutes. A sharp knife will ease the process.

Vegetable Soup

adapted from French Women Don't Get Fat by Mireille Guiliano

2 potatoes

1 onion, peeled and quartered

2 garlic cloves, peeled

salt and pepper, to taste

4 leeks

1/2 small cabbage

3 celery ribs

2 turnips

4 carrots

4 T. butter

2 c. canned whole or chopped tomatoes

2 sprigs of parsley

basil (fresh is best, but I used dried)

2 bay leaves

Peel, wash, and chop potatoes. Place in small pot with onions, garlic and salt and pepper. Cover with water and boil until tender. Drain and set aside.

Wash other vegetables and chop them. Melt 4 tablespoons of butter in an 8 or 15 qt. pot. Add vegetables and 'sweat' them for about 5 minutes, stirring frequently.

Add tomatoes, potatoes, onion and garlic, and cover with water. Place parsley, basil and bay leaves in pot, stirring in. Cook until all vegetables are tender (about 20 minutes). Remove the bay leaves. Drain and reserve the liquid.

Puree the cooked vegetables in a food processor. (I used a blender which caused the soup to be a bit thicker in the final analysis.) Use the reserved liquid to thin out your soup. (I didn't use much because I like a thicker soup.)

Adjust the seasonings to your taste.

Before serving, add a dollop of creme fraiche. Can be enjoyed hot or cold.