Georgeanne Brennan Early Fall Newsletter
Georgeanne

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,
Georgeanne Brennan

In This Issue:

Contact Georgeanne:

News from me

Two forthcoming books:

Gather

Gather – memorable menus for entertaining throughout the seasons (Sasquatch Books, September, 2009) This is a highly personal view of having people come together for both special and ordinary occasions, ranging from a book club supper to a replication of the recipes and decorations from my daughter Ethel’s wedding. Each menu includes tips for decorating, and for making the food even simpler or a little more elaborate. Ethel was the prop and food stylist for the book, and a colleague of hers, Lara Hata, was the photographer. We shot much of the book at my house in Northern California, gathering the food and flowers from my garden. A friend’s daughter had just gotten married, so we even had real wedding favors and gifts for the wedding shoot, along with Champagne, which we drank, toasting, at the close of the shoot.

Pre-order on Amazon.com

The Essentials of French Cooking

The Essentials of French Cooking – Williams-Sonoma (Oxmoor Press, August 2009) I was honored to be asked to write the recipes for this weighty and authoritative tome, the latest in Williams-Sonoma Essential series. With nearly 200 recipes, it was quite ambitious, but it was fun to revisit so many of my French favorites as well as try my hand at classics I’d never tackled, such as Canalès, those special little cakes from Bordeaux. The front matter text is wonderfully written by a former editor of mine at Chronicle Books, Sarah Putman Clegg, and many of the photographs are of the useful step-by-step variety.

Pre-order on Amazon.com

A Pig in Provence

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


Be my friend or fan on Facebook

I’ve bowed to my children, nephew, and nieces, and have joined Facebook, so please, be my fan or friend or both on Facebook.

Provence Travels and Thoughts
A Voyage of Memory – Saorge in the Alpes Maritimes

SaorgeMany years ago, when the world was a simpler place, I spent a winter in Saorge, a perched medieval village in the back country of Nice, high above the Roya River with my friend, Joanne Kauffman. This year, in March, we went back there together for the first time since we were in our thirties, and our children were young and clinging to our skirts. Joanne and I are working together these days, offering a Writers Retreat in Provence for women, and gathering our thoughts and constructs to write a memoir of our long friendship against the backdrop of a changing Provence – hence the visit to Saorge.

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
Since we wanted to visit another of our old haunts, Saint Dalams de Tende, after stopping at the bar-tabac for an espresso, we left Saorge and drove down the mountain and then headed north, arriving by a twisting road just as dusk fell. The auberge where Joanne had reserved a room for us was a restored farmhouse, with multiple styles of accommodations. We were shown a room on the ground floor hewn into rock, once no doubt the storage cave for the farm. The bathroom was lushly tiled in deep salmon and creamy white, the beds modest but with crisp white sheets. Best of all was dinner, prepared by the owner, a former chef. While the wood-fired stove kept the room cozy, we were brought a carafe of red wine and a first course of beautifully-arranged, thin avocado slices, drizzled with a vinaigrette, along with a basket of bread. Next came one of my very favorite dishes, veal stew. It was accompanied by a potato gratin and perfect little carrots. Dessert was a wedge of chocolate cake with thick cream.

Notre Dame des FontainesThe next day, after a breakfast of fresh bread, served with butter and a jar of homemade, seedless raspberry jam, good strong coffee and hot milk, we explored the famous frescoed churches of Saint Dalmas,  bemoaning that we couldn’t get access to Notre Dame des Fontaines where 15th century artists painted all the walls in bright colors and a Brugelesque style. The faces of the people suffering in the grips of various demons and torments locked deep in Satan's domain are said to be those of the villagers of the time.

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


Hotel Westminster

My Favorite Place to Stay in Nice
I’ve been staying at the Hotel Westminster on the Promenade des Anglais since I first went to Provence, and I have remained faithful to it through its gentle decline in the 1980s to its tasteful renaissance over the past ten years. I always ask for a sea view room. They are more expensive, but there is nothing like sitting in front of the room’s floor to ceiling windows, their filmy curtains blowing inward from the breeze, and looking over the promenade, the Mediterranean, and on to Africa. Having a glass of champagne on the hotel’s terrace to begin the evening as the sun sets and the sky changes gently to mauve is a moment to be savored. For a few euros, you can have access to their private beach with lounge chairs, umbrellas, towels, and beachside service. www.hotelwestminster.com


Where to stay: le Mouton Dort, Saint Dalmas de Tende double room, demi-pension, 59 euros per person in March, higher in the summer and winter seasons. www.lemoutondort.com

Where to eat: le Bellevue, 5 rue Louis Périssol, Saorge tel: 04-93-04-51-37

What not to miss: Walking through the streets of Saorge, with its tall 15th and 16th century houses, visiting the churches in Saint Dalmas –ask for the key to Notre Dame des Fontaines at the Mairie (city hall).

How to get there: From Nice: We took the D2294, direction Sospel, and continued on to Saorge and Saint Dalmas. On the return, we took the S20 from Breil-sur-Roya, to Ventimiglia, and then the A 8 autoroute to Nice.

Georgeanne and Joanne

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)
www.provencewritersretreat.com

Early Fall Menu
Start with Heirloom Tomato Sauce and Finish with Wood-Fired Oven Roasted Fruit

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 Tomatoes

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.

  • 10 to 12 large heirloom tomatoes such as Pink or Yellow Brandywine, Marvel, Purple Cherokee, about 5 pounds, cored
  • 15 pitted Mediterranean-style black olives
  • 15 pitted green olives
  • 1 clove garlic, minced
  • 15 basil leaves, chopped
  • 1 teaspoon coriander seeds
  • 1 teaspoon fresh thyme leaves chopped
  • 1 teaspoon fennel seeds
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • juice of 1 lemon
  • 1/4 cup minced shallots
  • 1 ½ cups Sauvignon Blanc or other dry white wine
  • 1 tablespoon Balsamic vinegar
  • 1/2 to 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper

Preheat an oven to 400 degrees F.
Put the whole cored tomatoes into a roasting pan, stacking if necessary. Sprinkle over them the olives, garlic, basil, thyme, coriander, and fennel. Drizzle the ¼ cup olive oil over all and roast until the tomatoes are soft, and collapsing, about 40 minutes.

Heat the reserved 1 tablespoon olive oil in a large saucepan and sauté the shallots until translucent, 2 to 3 minutes. Add the tomato mixture and the white wine. Over medium heat, cook, stirring, until the tomatoes are thickened and the flavors blended, about 40 minutes. Purée the sauce, then strain it through a fine wire mesh strainer or a Chinoise strainer to remove the seeds and any bits of skin. Taste and add salt and pepper as desired. Makes about 1 1/2 quarts.


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.

  • 4 handfuls of wild arugula or cultivated arugula
  • 6 small, young, tender zucchini, any color, thinly sliced on a mandolin
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 2 ounces firm feta, shaved or thinly sliced
  • 1 ½ to 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh marjoram or oregano, chopped
Arrange the arugula down 2 sides of a platter. Arrange the sliced zucchini down the center. Sprinkle all with the salt and pepper, drizzle all with half the olive oil. Top the zucchini with the feta and drizzle with the remaining olive oil and sprinkle with the fresh marjoram or oregano. Serves 4 to 6

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.

  • 2 teaspoons extra-virgin olive oil
  • 2 peaches, halved and pitted
  • 2 nectarines, halved and pitted
  • 4 plums or pluots, whole
  • 4 figs, whole, if available
  • ½ cup sugar
  • 1 cup crème fraîche
  • 2 pints blackberries

Preheat an oven to 475 degrees F. Use a little of the olive oil to oil an oven-to-table baking dish. Lay the peaches and nectarines cut side up, and tuck in the plums and figs. Drizzle all with the remaining olive oil and sprinkle with the sugar. Roast until the fruit is hot and starting to collapse slightly, about 15 minutes. Remove and scatter with the blackberries. Serve accompanied by the crème fraîche, and if desired, additional sugar. Serves 4 to 6


Tips for Early Fall Food Prep

Pitting olives
I had trouble trying to pit olives with a cherry pitter. I now hit them with the flat of kitchen knife blade, like a clove of garlic. Works great.

Dicing peppers
This handy method cuts away the meat of the peppers, leaving the stem and seedpod intact, ready to discard. With a sharp knife, cut into the upper edge of the pepper, and slice down, following the curve of the pepper. This results in a strip approximately 1 inch wide. Repeat until all the meat is removed.

Husking corn
This is a great job for children. Help them get started by pulling down the silk and some of the husk. Give them a paper bag to put the discards into, and if you have a compost pile, let them take it to the pile.

Choosing zucchini
The smaller the zucchini, the firmer the flesh and lesser the seed development. Small zucchini can be sliced paper-thin with a mandolin or sharp knife, rendering them perfect to use raw or for gentle sautéing before using in gratins or other dishes. This is also the best stage for grating to make zucchini fritters. As the squash grows and matures, the seeds get larger and the flesh around them becomes fibrous and watery. At this stage they are best used for stewing in dishes like ratatouille.

What wine?

For me, there is nothing better to drink in summer and early fall than French style rosé, dry, crisp, and a nice, light 12.5% to 13.5% alcohol. Michael Butler at Kermit Lynch Wine Merchant in Berkeley (www.kermitlynch.com) hand selects mixed rosé cases for me, which adds to the fun for me. Last year, my husband made a zinfandel, and then cut it with water at crush to reduce the alcohol from a weighty 15% or so to a comfortable 12.5 %. We have been drinking this young wine, chilled, this summer and find it is perfect with just about everything, so I am serving this as well as rosé to my ‘Provence in California’ participants.

Copyright 2009 Georgeanne Brennan. All rights reserved.