Photo du Jour - Clementines

Extra-sucrée - extra sweet clementines.
A sure sign that winter is on its way.

La Fête du Fromage - Le Petit Risso

The Lozère is a wild and isolated department of the Languedoc-Roussillon which encompasses rugged mountains, vast meadows, deep gorges and limestone caves. Its human population is the lowest in France, leaving plenty of wide open spaces for the cows and sheep to graze.

It is home to several well known French cheeses such as Laguiole, Tomme de Lozère, Pélardon, and blue cheeses such as Bleu des Causses, Bleu d'Auvergne and Roquefort.



My most recent cheese discovery from the Lozère is another blue veined cheese called le Petit Risso. It is produced at the farm, La laiterie Rissoan, a small scale producer of cow's milk and sheep's milk cheeses since 1948.

Don't let that blue veining fool you. This is not Roquefort!
Le Petit Risso is soft and mild with slightly salty, grassy and tangy flavors. Its texture is dense, rich, quite buttery and chewy, and the rind is hard, but totally edible.

The cow's milk used to make this cheese is lait thermisé - heated at a lower temperature than pasteurized milk so that harmful bacteria are killed but flavorful enzymes remain.
Lait cru - never heated above 40°C
Lait thermisé - heated at 45°C for 30 minutes or 72°C for 1 second
Lait pasteurisé - heated at 63°C for 30 minutes or 72°C for at least 15 seconds



While I didn't fall head over heels in love with le Petit Risso, I would absolutely recommend it if you like mild blue cheeses.

It pairs best with some dry, fruity white wine or a dry rosé.

Photo du Jour

The neighboring village of Beaufort on a hazy autumn afternoon.

Home

Last night I watched a series by Stephen Fry in which he traveled across America, spending a bit of time in each and every state. The final leg of his journey took him through San Francisco, northern California, Portland and Seattle. My old stomping grounds.
I sat there glued to the TV and experiencing some pretty strong feelings.

In San Francisco I could feel the vibe of that city, that amazing energy that I've never felt anywhere else, the satisfaction oozing from the people who know that they live in a very special, very unique place.
In Portland I could feel the clean air, the positive energy, the kind people, the green.
In Seattle I could feel the edginess, smell the salty air and roasting coffee beans, experience those breathtaking views out over Puget Sound and feel that misty rain on my face.
It was like visiting home.

Home.

In my heart New Orleans is my home away from home. Even though I don't get it sometimes, it is a place that is addictive, seductive, sultry. And rare.
But those jewel like cities along the Pacific still tug at my heart strings.
I get them. I know how to navigate them and know how the people think.

So watching Stephen Fry cavorting around the west coast made me a bit misty eyed.

Now France is my home. And I wouldn't want it any other way.
If I could fully express how lucky I feel to be living here, I would. I thank my lucky stars every day that I am here, that I have the chance to live in Europe and in a country that values so much of what I value; recognizing the little things, appreciating family time, experiencing joy, savoring local delicacies.
And to have the time to be. Just BE.
To experience life. To enjoy amazing food and wine. And cheese!


So this definition of home. For me it is slippery. I still feel attached to so many places.
But I know that for now, even though my heart strings get tugged at from time to time, I am. Home.

Photo du Jour - Palmiers

Little, savory palmiers.
Puff pastry rolled out into thin sheets, a layer of Dijon mustard, a drizzle of honey, a layer of thinly sliced prosciutto and a good dusting of Parmesan cheese, rolled up from each side so they meet in the middle, then sliced into little hearts and baked until golden.

Sweet palmiers used to be my favorite treat from the boulangerie. Flaky and sugary, they shower you with sticky crumbs while you eat them.

These savory versions are perfect for parties or to serve with apéros.

Photo du Jour - Mediterranean Garden

Olive, cypress and fig trees under sunny blue skies.

La Fête du Fromage - Round Up # 3

Voilà! - the November round up of La Fête du Fromage International Cheese Tasting Event.
Thank you to everyone who joined in and I hope to see you again in December!


Nathalie of Spaced Out Ramblings offers us an enticing chunk of Italian cheese from the Piemonte region of Italy called Castelmango. She describes it as round and sharp, with flavors of ripe fruits and dried grass. It looks sublime! Thanks for the introduction, Nathalie.

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My sincere apologies to Mariana at History of Greek Food, as I accidentally left her entry out of the original round-up. The recipe she shares for Cheese and Sesame Balls using Manouri, a fresh, delicate goat or sheep's milk cheese, was inspired by a poem that is over 2000 years old. Truly inspiring and a great idea for us "cheese junkies."

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Chelly at Rolling in Dough, wrote an engaging love letter to Comté, a cheese that conjures up fond memories of France in every delicious bite.
"When I have thin slices of Comte' on Baguette for lunch, I'm in France. But Comte' really shines when enjoyed with some crusty bread and a glass of red wine. Simplicity defined - to me there isn't a better combination."

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Camille, who lives in Paris and writes the inspiring blog Croque Camille, spiced up a humble tuna melt with some crumbly, tangy Tillamook Cheddar cheese (and this fellow expat living in France wants to know where she found it exactly?!?). This sandwich looks like some serious comfort food.

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A Chutney Cheese Ball made with tangy and creamy artisan chèvre is the Fête du Fromage entry from Rachel at The Crispy Cook. The cheese is produced by Elizabeth Porter of Argyle, New York and the Chutney Cheese Ball is Rachel's brilliant creation.

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First a taste, then a tart.
Judith at A Shortcut to Mushrooms, a blog that is full of fabulous vegetarian recipes, really enjoyed the the soft, mild Port Salut that she tasted for La Fête. After sampling it on its own, she whipped up a Pepper, Port Salut and Onion Tart and loved how the cheese paired with the red pepper and sweet onions. This looks wonderful!

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A beautiful trio of mezes, (mezes is an appetizer served with wine, ouzo or tsikoudia) called Cheese Sagnaki, is Ivy's of Kopiaste's entry to la Fête. "Saganaki is very easy to make but you will need a very good Greek hard cheese. Saganaki can be made with Graviera, Kefalotyri, Kefalograviera, Formaella, Halloumi, Kaskavalli..."
Ivy shares three recipes for Sagnaki and they all look fantastic!

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We're in the height of the Vacherin du Haut Doubs season, my cheese entry for La Fête. This is a soft and yeasty flavored cheese that is infused with mild pine flavors by the spruce wood box that the cheese sits in while it matures. It is only available from August 15 and March 31, so get some while you can!

Thanks again everyone!


Come and celebrate cheese with us again in December.
Tell us why you chose this particular cheese. Tell us how it tasted. Tell us about its texture and aroma. Did you eat it on its own? Or with something? Did you drink anything special with your cheese? Would you recommend it or not? Is there something unusual or interesting about it?

The 15th of every month will be the official day for La Fête du Fromage. Please have your entries to me by the end of the 13th.

• Photos are wonderful, but not necessary
• Entries must contain the words La Fête du Fromage and contain a link to Chez Loulou
• Posts should be written specifically for La Fête du Fromage and not entered in any other food blog event
• Please send the link to your post to louloufrance (at) gmail (dot) com with the words Fête du Fromage in the subject line

Photo du Jour - Onion Bhaji and Vegetable Pakora

We had another scrumptious World Food Evening last night. This month's theme was Indian and it was a meal that rivaled any restaurant.
To whet our appetites; homemade onion bhajis and vegetable pakoras served with three kinds of chutney, a refreshing raita and spicy lime pickle.
Two kinds of curry, dal, saag aloo, homemade naan bread and rice followed. Needless to say, we were absolutely stuffed at the end of the meal.

We woke up this morning with our clothes and hair smelling of curry. I can only imagine how our friend's entire house must smell...

Photo du Jour

The autumn leaves on our house.
The wind picked up this morning so I'm not sure how much longer they'll hang around.

Indian Spiced Potato Wedges

These are good. Really, really good. And easy.
Really, really easy.

I can't even look a jar of mango or peach chutney without a burning desire to roast up a big batch of these Indian Spiced Potatoes, which are basically big, oven roasted french fries that have been smothered in ghee and Indian spices.

Need I say more?


about to go in the oven


Indian Spiced Potatoes
serves 4
inspired by a recipe from The Australian Women's Weekly

2 pounds potatoes
2 ounces ghee
2 cloves garlic, minced
1 inch piece of ginger, peeled and minced
2 teaspoons black mustard seeds
2 teaspoons garam masala
2 teaspoons ground cumin
1/4 teaspoon chili powder
1/2 teaspoon freshly ground black pepper
Salt to taste

Pre-heat oven to 400 degrees F.
Peel and halve each potato lengthwise, then cut each half into two or three wedges.
Combine potatoes with remaining ingredients in a large bowl.
Place potatoes mixture on a large, non-stick baking dish and bake, turning occasionally, about 15-20 minutes, until browned and tender.

Photo du Jour - Indian Pommes Frites

Potatoes roasted in Indian spices and ghee and some mango chutney for dipping.
My version of pommes frites.

Recipe to come later today.

Food and Wine Courses at Château Ventenac

Julia Bristow, the owner of the spectacular Château Ventenac, situated on the Canal du Midi in Ventenac-en-Minervois, is offering two courses in the spring of 2009 for all you food and wine lovers out there.

May 3-7
A five day/four night Mediterranean Vegetarian Cookery Course which offers the opportunity to learn seasonal vegetarian cooking with Rachel Demuth, owner of the award winning Demuth's Vegetarian Restaurant in Bath, and Jo Ingleby, experienced chef and cookery tutor.

The vegetarian course includes four cookery sessions with a combination of hands on cookery and demonstration where we will create delicious Mediterranean meals together using the best seasonal vegetables, local oils and wines. We will visit a local market, visit local producers and have a special wine tasting with Juliet Bruce Jones, Master of Wine.

May 18-21
Discover the diverse and award winning wines of the Languedoc over 4 days on a Wine Tasting Holiday with your expert wine guide, Juliet Bruce Jones, one of only 287 Masters of Wine worldwide.
Juliet is a friend of mine so I've had the pleasure of being a second (and much less educated) opinion on a few wine tasting outings with her. Her knowledge of wine is extensive and her enthusiasm for the wine of the Languedoc is contagious!


Contact Julia Bristow to sign up for either course or for information about the other courses on offer at Château Ventenac.

Photo du Jour

A stone marker that anchors a metal cross at the edge of a neighbor's vineyard.

La Fête du Fromage - Timanoix

Somehow, in the midst of my Parisian cheese orgy in September, I forgot to take a photo of Timanoix, a monastic cheese that I bought in one of Pascal Beillevaire's shops.
Fortunately it looks almost exactly like a cheese we tasted last June, so if you need a visual, have a look at the photos from La Fête du Fromage featuring Trappe Echourgnac.

Timanoix is another impressive cheese from Brittany, a region that is celebrated for its sweet butter, but isn't really known for cheese. From what I've tasted, the cheese they do offer is of very high quality and exquisite flavor.

It is produced by Trappist monks in the style of Trappe Echourgnac at the l'Abbaye Notre Dame de Timadeuc, located in the town Bréhan in southern Brittany. A rich, chocolate brown rind enrobes a cream colored, semi-soft cheese made of unpasteurized cow's milk cheese. I've also seen it described online as pasteurized, so possibly it is pasteurized for export?

Frequent bathing in walnut liqueur and brine during two months of affinage produces a cheese with a rich, warm aroma and pronounced, walnut flavor that also has enticing hints of coffee and smoke. The texture is at the same time silky, creamy and chewy.
I believe this one could be an acquired taste, but I found its earthy, nutty flavor absolutely delicious!

The robust flavor of Timanoix would pair well with some strong, hearty ale or a glass of Cabernet Franc.


Don't forget to join in November's La Fête du Fromage International Cheese Tasting Event! The deadline for entries is November 13.

Photo du Jour - Cépage

Cépage - French for grape variety
Each individual color represents a different cépage that grows here in the Minervois.

French Citizenship Update

About ten days ago I took another trip to Béziers for a haircut and a stop at the Centre Hobson to drop off my parent's birth and marriage certificates for official translation. Not just anyone can translate documents in the official capacity, only government certified translators can. Which is fair enough. A bit pricey though, at €40 a page.
The funny (i.e. annoying) thing is, it would be cheaper if I were from the UK, as American English is considered a dialect, so they charge about 20% more for a spécialiste du dialecte.
No, I'm not joking.

Five years ago we gave Madame Hobson plenty of business as she did all of the translations for our first cartes de séjours. She's wonderful to work with; warm and friendly and works quickly and efficiently.
She looked over my new sheaf of papers and made a few notes, then told me how happy she was to hear that I loved living in France and that I wanted to become a French citizen. I left her office with a smile on my face.

The translations were ready last Tuesday. Madame Hobson kindly only charged €20 a page, as birth and marriage certificates are mostly names and dates, thus easy translation work. We had a nice chat about American politics and how I might get past the brick wall that has become my ability to progress with the French language (she advised reading more in French) and sent me on my way with encouraging words about my upcoming citizenship process.


The big news: the sous-préfecture in Béziers has decided to let those of us applying for citizenship to make an appointment and bring our dossiers directly to them instead of having to turn it in at the local level, in my case the village mayor's office . They found that upwards of 80% of the dossiers were being returned due to numerous reasons so they decided to make it easier for everyone involved.
The mayor's secretary gave me a phone number to call and miracle of miracles, an actual human being answered the first time I called and gave me an appointment for November 24.

I've got my apostilles, I've got my translations, I've got my casier judiciaire.
I am ready.

Photo du Jour

Another old, rusty door handle.
These have been capturing my attention lately.