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Me with chard from my garden A note from Georgeanne Dear Friends, It’s taken me a while, but I’ve finally got my mailing list organized and I’m inspired by recent travels, food, and my garden to share these things with you. I hope you enjoy my food, wine, and travel thoughts, the tips, and the recipes. I look forward to hearing your comments and I hope you enjoy this newsletter. Best regards, |
In This Issue:
Contact Georgeanne: |
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News from me Two forthcoming books:
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New on my website At last, A Pig in Provence (Harcourt, 2008) page that shows viewers photos of the characters (real people, remember?) from the book, including Ethel at 3 years old, herding our pig, Lucretia, and Oliver as a baby in his Provençal baby basket. And, coming soon, film clips from a once-upon a time PBS pilot featuring me with my friends in Provence, the ones that star in my memoir, truffle hunting, picking olives, digging leeks, and, of course cooking and sampling apéritifs. Visit the page |
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Provence Travels and Thoughts
We parked our car, and with some trepidation, walked past the well-remembered bar-tabac at the entrance to the village and entered the heart of Saorge. Its narrow, cobbled ruelles and stair-stepped walkways, some with houses built across them, remained unchanged. Dangling single bulbs still lit the gloomiest underpasses, and the walls retained their soot and age-darkened patina. No cars are allowed – none would fit. The house we had rented on rue Thiers, where we had spent our winter, still stands, unchanged at the end of the village. Its second floor, stuccoed pink, where we lived, retains its soaring, unobstructed view of the ruins of the 13th century chateau fort, Malmort, on the other side of the river’s gorge. It was one of three that stood watch over the narrow pass, blocking invaders access to Nice and the Mediterranean until the last decade of the 18th century, when the forts were ordered destroyed by a French General. The olive groves I used to walk in spill down in shimmering silver all the way to the river, but look a bit untended, or perhaps memory made them grander. Leaving behind our house, and those memories, we continued the familiar walk beyond the village to the grassy outcropping where the 17th century Franciscan Monastery, and the 11th century Madonna del Poggia stand, glowing a warm yellow. Here we would come in the old days on cold mornings, watching for milk coming down from the mountain on donkey back, the cans clanging against one another and the donkeys bells keeping time. Standing in the shadow of the monastery, it was easy to conjure the sight and the sounds of that winter. Only one restaurant was open on our visit, Le Bellevue. It is literally a balcony hanging over the edge with full windows overlooking the olives, the river, and the mountains across the river, much the same view as from our house on rue Thiers. We drank red wine, reminisced, and ate bowls of homemade ravioli and a salad of nearly wild greens. It cost more than it should have, about forty euros for both of us, but we didn’t care because a view of memory has no price. Saint Dalmas de Tende
We took the short road back to Nice, staying at my favorite hotel there, and continued our reminiscences walking along the Promenades des Anglais, before I caught the early flight to Paris and on to San Francisco. Photos by Maria Adams My Favorite Place to Stay in Nice |
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![]() Provence Writers' Retreat for Women This is the first of what will be an annual writers retreat, limited to 7 participants, hosted by me and Joanne Kauffman, held at the house the two of us bought together, after finding it during our winter sojourn in Saorge. (see above) She’s now retired from MIT, the author of several books, and many papers. Participants will write, cook, talk, explore, and live the incredibly peaceful life to be found deep in rural Provence. September 27-October 3, 2009. Accommodation in private rooms, all meals with the exception of one dinner, and all instruction included. $2500.00 (2 spaces remaining) |
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Early Fall Menu You can make the tomato sauce the day before. Or, you can make it weeks before and freeze it until you are ready to use it. I make and freeze lots of tomato sauce during the summer and fall, and then I have it the rest of the year. It lasts just long enough until the new crop of tomatoes arrives. ![]() Roasted Heirloom Tomato Sauce with Olives and Herbs This sauce has a slightly caramelized flavor, with a hint of tartness from the olives, and its color depends upon the tomatoes you choose. I usually prepare this with a mixture of the biggest, juiciest heirlooms from my garden, and the resulting color is a shade of darkish yellow. I like this sauce especially for fresh pasta and grilled fish. I also stir it into sautéed eggplant, pepper, and zucchini to make a short-cut ratatouille. If desired, you can use standard red or yellow types such as Early Girl or Golden Jubilee instead of heirlooms. I make this in my outdoor wood-fired oven, leaving the tomatoes overnight as the oven cools after bread making. See www.sfgate.com for my tomato sauce story and more recipes, July 26th, 2009.
Zucchini Carpaccio with Yolo Press Olive Oil, Wild Arugula, and Feta Mike Madison, my neighbor down the road at Yolo Press, makes award-winning olive oils from his various varieties of olives. Here, I’ve used his Mission oil, which is slightly stronger than his Arbequina blend, and makes an unctuous finishing oil for this simple dish. Wild arugula is a strain of arugula that has a sharper, spicier flavor than regular arugula, and narrow, deeply indented leaves. You can purchase seeds for it at www.italianseeds.com, currently my favorite seed site.
Fresh Rag Pasta with Heirloom Tomato Sauce and Black Olives Nothing could be simpler, and it is a wonderful way to show off your homemade tomato sauce. Use a favorite fresh pasta recipe to make one pound of fresh pasta. Run the pasta through a pasta machine to make thin sheets. Tear the sheets into irregular pieces. Cook in boiling salted water until just tender, about 2 minutes. Remove and strain. Rinse with cold water, strain. Put on platter and pour over 2 cups of hot heirloom tomato sauce. Garnish with pitted black olives. Serves 4 to 6 Roasted Peaches, Nectarines, and Plums with Crème Fraiche and Blackberries This is like eating cobbler without the crust, but better. It is the dessert of choice for my ‘Provence in California’ summer classes, cooked in my outdoor wood-fired oven after the flatbreads and casseroles have come out. Use only very ripe, juicy fruit.
Copyright 2009 Georgeanne Brennan. All rights reserved. |
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