Georgeanne Brennan Early Fall Newsletter
Georgeanne

Me picking table grapes
from my arbor

A note from Georgeanne

Dear Friends,

I hope you enjoy my food, wine, and travel thoughts, the tips, and the recipes. I look forward to hearing your comments and thoughts, as always.

Best regards,
Georgeanne Brennan

In This Issue:

Contact Georgeanne:

Personal Thoughts

Raphael and Oscar
with garden loot

My daughter Ethel, whom you may know from my memoir, A Pig in Provence, and her French husband are now on vacation in Provence with their twin boys. It is a very nostalgic time for me, as they are the same age Ethel’s brother was when we first returned to France after leaving our goat cheese making enterprise, 3 ½ years old, and the same age Ethel was when we moved to Provence in 1971. They are discovering, with their mother, her childhood lakes and rivers, cafes, and ice cream shops, and long time family friends who knew her when she was a young child. They are staying at the house in St. Martin de Brome that my second husband and I bought for her and that we renovated together. The boys have an upstairs room they share, with a window overlooking the wild hills beyond and the red rooftops below. French grandparents are next door at the local hotel, and meals are shared together on the terrace. It gives me great pleasure to think of the continuity of life in Provence that I began so long ago, and reassuring to think that I have given my grandchildren a piece of a life that I love.


When they come here, to my small farm in Northern California, it gives me equal pleasure to know, as they pick tomatoes, putting them into their small baskets, and help mash potatoes they helped dig only hours before, that I am giving them a piece of another life that I love.


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Provence Travels and Thoughts

Several years ago my husband and I did a project for Chronicle Books Giftworks division called “50 Walks in Provence.” We traveled to more than a dozen villages and cities, researched, and chose 50 interesting walks – and did them all! We took 3, 000 photos documenting each and every street, turn, and addresses of places of interest, from ancient chapels to iconic hotels and brasseries. As so often now happens in the publishing world, things go out of print. So, I thought it would be fun for my readers to read about a few of these walks, and to see a few photos.

Aigues- Mortes, the city of dead waters
The small town, located in the swampy marshes of the Rhone River Delta was built during the crusades at the command of King Louis IX as an outpost with access to the Mediterreanan and thus to the Holy Land. A placard in front of the still standing church of Notre-Dame-des- Sables, on the Place Saint Louis from where he set off for the Seventh Crusade in 1248, with 1500 ships under the royal flag. As a student of medieval history, I literally wept to be standing at today’s unprepossessing place where such an historic event took place. But then, Provence, is like that, filled with the bits and pieces of huge historic moments and places tucked in among the vineyards, cafes, restaurants, and hotels where the good life is perpetually reflected and lived.

Aigues-Mortes is a wonderfully preserved fortified city where you can walk the ramparts as did the soldiers of Louis IX, looking out across a vast plain, which in his time was water, and imagine those far-away days. You can even catch of view of the Salins du Midi, the salt pans where some of France’s most delectable sea salt is harvested. In July and August, should you be there, you can arrange a visit through the Tourist Office.

Food-wise, I love the Gardiane de Tauraux, a rich stew made with meat from the famous bulls of the Camargue and local olives. For wine, I can’t resist the fabulous Listel, a true vin de sable, made from vines growing in sand in the region’s sandy soils.

Aigues-Mortes: The Rampart Walk
From the Port de la Garette cross the old parade grounds, Place d’Armes, to the entrance to monument d’Aigues Mortes. Climb the stairs to the northeast rampart and look around the perimeters of the city to see the towers that mark the five large city gates and the five small ones, plus the three distant corner turrets. Take the curtain wall from tower to tower around the village. As you walk, notice the many military details, such as arrow slits in the wall; the terraces and the watchtowers; cannon ports on the big tower, the Tour de Constance; and portcullises in the gates with murder holes above. From the southeast rampart, you can gaze unimpeded across the city on one said the fields of asparagus and the swamps on the other. As you begin to traverse the southwest rampart, look out to the cove from which 35,000 men and 1, 500 ships of the Seventh Crusade sailed in 1248, followed 23 years later by the Eighth. Follow the northwest rampart, which reveals a small harbor and numerous pleasure boats, back to the Tour de Constance. Visit the fortified governor’s resident, then walk through the 13th-century tower itself to marvel at the wondrous vaulting, the graceful spandrels, and the decorative stone detail.

Aigues-MortesAigues-Mortes

Aigues-Mortes: The City Walk
At the well-defended Gate de Gardette, pass through the city walls on Grande Rue Jean- Jaures. Turn left on calmer Rue de la Republique and wander though a few blocks of a pleasant shopping district. Check the menus posted at the restaurants to see dishes using local rice or bull, specialties of the Camargue. Farther on, note the facades at #19 and #23 both from the 17th century; then, on the right, the carved stone doorway of the baroque Chapelle des Penitent Blancs. Turn right on Rue Rouget de l'Isle e to visit the similar Chapels des Penitents Gris. Turn right on Rue Paul Bert and survey #42, a 16th century house, then turn left on Rue Louis Blanc and right on Rue Emile Jamais to arrive at Place Saint-Louis abundantly filled with restaurants and cafes. Order a coffee and choose a chair to view the square. There is a 17th century Capuchin monastery, now an art gallery, and a 17th century town hall with a 19th century façade. The statue of a thoughtful King Louis IX stares straight at the simple, weathered church Notre-Dame-des-Sablons, from which he took the cross and sailed away to Cyprus and Tunisia. On his second crusade, he died near Carthage in 1248, but some of him came home. When you visit the 13th century church, keep in mind that there is a relic of Louis in the wall.

Aigues-Mortes

Georgeanne and JoanneProvence Writers' Retreat for Women

Last year I co-hosted the First Annual Provence Writers Retreat for Women who Write and Cook or Who Would Like to. It was a resounding success, according to the participants, who worked on such projects as a travel journal, a blog for an olive oil importing company (that turned into a book project), a family memoir of uncles in World War II, and simply enjoying being nurtured creatively in the inspiring surroundings of rural Provence.

It’s hosted with Joanne Kauffman and held at the farm house the two of us bought together, after finding it during our winter sojourn in Saorge. (see previous newsletter) She’s now retired from MIT, the author of several books, and many papers. This year the dates are September 19-25, and as before, include accommodation in private rooms, all meals with the exception of one dinner, and all instruction included. $2500.00. There are 2 spaces remaining for this small group – we host only 6 to 7 women per year.

“Incorporating walks, history, food and artists gave me the feel of Provence and much to process into my writing. Thank you both for giving me something that will last my lifetime” - from a 2009 Participant

www.provencewritersretreat.com

Do visit my website to seeA 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 Provencal baby basket.

Culinary Get-Aways: California
Summer Calls for Beaches – and Beach Food

La Jolla Shores
This is my favorite beach in Southern California, located in a long, arching curve of white sand beach that includes Scripps Institution of Oceanography’s pier to the north, nearly to Torrey Pines, and to the south, to the first outcroppings of the La Jolla caves to the south. I discovered it when I was a graduate student at the University of California at San Diego, living at La Jolla Cove, and have gone there every chance I could get since then. The water is warm and shallow and you can walk a long time before you are in deep water, allowing for every level of body surfing or just plain splashing. I like to stand in the shallow water, mid-calf, reading my book. Very refreshing. (On the right: photo courtesy of San Diego North CVB)

La Jolla Shores

La Jolla Cove



Scripps Pier

The pier at La Jolla Shores

Secret Spot: Walk north along the beach until you come to a shower and a set off stairs almost across from the Scripps Pier. Go up the steps, veer to your right across the grass. You’ll see a small ‘lunch hut’ that serves homemade hamburgers, salads, French fries and other simple fare, primarily to students, staff, and professors at Scripps, but open to the public. Get a hamburger and fries, and take it to one of the scattered tables, and listen to the crash of the pacific below. (On the left: photo courtesy of San Diego North CVB)



Where to Stay and Where to Eat: The Lodge at Torrey Pines: The rooms and the views are stunning and luxurious at the Lodge at Torrey Pines, and its restaurant, the A.R. Valentien, under Chef Jeff Jackson is a haven for fresh, local, food. Jackson is active in the San Diego North County Slow food movement, and every Thursday evening he prepares his Artisan table. Seating is limited to 10 to 16 people, all at one long table, and the fixe prix meal is comprised of dishes showcasing whatever is in season that week. The last time I was there, an August ago, it was fresh prawns caught off the island of Coronado that are in season only a few weeks a year. It was an extraordinary meal, set on the candle-lit terrace. At intervals throughout the meal, the chef came to visit us and chat about the ingredients and the dishes. www.thelodgeattorreypines.com (On the right: photo courtesy of San Diego North CVB)

The Lodge at Torrey Pines


GeorgeanneMain Beach, Laguna Beach
I grew up in Laguna Beach, and once we were ten years old and had discovered the cachet of the other local beaches, like Divers’ Cove (my beach of choice until 13) Oak Street (my beach of choice during my teenage years), we would never be caught dead at Main Beach, the tourist’s beach located dead center in Laguna. However, in recent years I’ve come to love that beach, full of childhood memories, the remembered scent of fresh kelp and sea salt, and the tide pools of Bird Rock. Now there’s a Starbucks across the street, next to the old movie theatre, where I get a coffee to take with me for an early morning walk from one end of the beach to the other, the sand still pristine except for a few other folks like me and a dog or two. I stay at the Hotel Laguna, which located right on the beach, with rental lounge chairs, pads, umbrellas, towels and beachside service, just like those on the Promenade in Nice. The hotel is a remnant of Laguna’s early years, when movie stars stayed there, and enjoying its walled, tiled patio and piano bar. Today, the public spaces are decorated with a collection of old photos depicting those times and plein air paintings. (On the right: photo courtesy of Jay Strotkamp)

Secret Spot: Walk north on Pacific Coast Highway. Cross Forest Avenue and continue on the landward side of the highway. Before you come to the next street, you’ll come to a small sushi bar. The sushi is fresh and creative, the space tiny.


Hotel Laguna

Hotel Laguna, circa 1940's

Where to Stay: Hotel Laguna www.hotellaguna.com

Where to Eat: On the glassed-in terrace of the hotel for a drink and a salad or sandwich, either for lunch or an early dinner. (On the left: photo courtesy of Strotkamp Personal Collection)

Summer Menu

I would begin this summer dinner with olives, tapendade toasts and some salted almonds, nothing fancy, along with a chilled rose wine.

Roast Chicken with 40 Cloves of New Crop Garden Garlic

This can be made with any garlic, but it is especially good with freshly harvested garlic, which is mild and pure white. I’ve just dug my garlic, and it is now stored in the cooler, ready for me to use all year. I like to make this dish through summer, when the garlic is still so fresh.

  • 1 chicken, about 3 1/2 pounds
  • sea salt
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh sage
  • 2 sprigs flat-leaf parsley
  • 40 cloves of fresh, young garlic, unpeeled
  • 3 tablespoons extra-virgin olive oil
  • freshly ground pepper
  • 8 to 10 slices toasted or grilled country-style bread

Preheat an oven to 375 degrees F. Slip your hand between the skin and the meat of the chicken, rubbing the meat with salt and pepper. Then, rub the chicken cavity and the outside with salt and pepper. Put half the herbs in the cavity of the chicken along with 4 cloves of garlic. Place the remaining herbs in a pot just large enough to hold the chicken. Add the oil and the garlic cloves. Sprinkle with salt and pepper. Roll the chicken in the oil and place it in the pot, breast side up. Cover and bake for about 1 3/4 hours, or until the chicken juices run clear when pierced with a fork at the thigh, and it is golden brown.

Remove the chicken to a platter and surround it with the garlic. Strain the juices, skim the fat, and serve the chicken accompanied by the sauce and the toasted bread. Each diner crushes the garlic slightly to remove the skin, and spreads the puree onto toast. Serves 5 to 6

Zucchini and Gruyere Gratin

The key to this is using very young squash, with virtually no interior seed development. There is a lot of slicing involved here, but the dish is truly worth it.

  • 1/3 cup chopped parsley
  • 4 garlic cloves
  • 2 pounds zucchini very thinly sliced into coins, on a mandolin if possible
  • 3 tablespoons extra-virgin olive oil
  • sea salt and freshly ground black pepper
  • 4 to 6 slices fresh baguette, crusts removed
  • 2 cups hot water
  • 4 ounces Gruyere, cut into 1/4 to 1/8 inch pieces
  • 1 or 2 eggs

Preheat an oven to 425 degrees F. Crush the parsley and garlic together with a mortar and pestle. Set aside. In a frying pan, heat the olive oil over medium high heat. When it is hot, add the zucchini slices sprinkled with a little salt and pepper. Sauté until limp and lightly golden, about 5 minutes.

Soak the bread in the water and squeeze very dry. Put this in a bowl with the cheese, the parsley mixture, the egg, and a little salt and pepper. Beat with a fork to make a fluffy mixture. Add the zucchini and toss. Lightly oil a gratin dish and spread the mixture evenly into it. Sprinkle the surface with a little olive oil and bake until puffed and golden, about 1/2 hour. Serves 4


Tomatoes Provencal

It isn’t summer without this simple but satisfying dish. With my garden and the farmers markets full of tomatoes, these become a seasonal staple.

  • 5 tomatoes, cut in half crosswise
  • 4 tablespoons extra virgin olive oil
  • 6 -8 tablespoons browned bread crumbs (toast bread slices, then turn into crumbs in a blender)
  • 2-4 garlic cloves, chopped
  • 4-6 tablespoons chopped parsley
  • Salt
  • pepper
Heat an oven to 350 degrees F. Grease a baking dish just large enough to hold the tomatoes snugly. Pack the tomatoes in, cut side up. In a bowl, mix together all the ingredients except a teaspoon or so of the olive oil. Cover each tomato half with some of the mixture, mounding the mixture to make a cap. Drizzle with the remaining oil and cook until the tomatoes are soft and the tops golden brown, about 15 minutes. Remove and serve hot, warm, or at room temperature. Serves 5

Rustic Tart of Fresh Plums and Goat Cheese Cream

This is wonderful, simple fruit dessert to make throughout summer and fall, changing as different fruits and varieties come into season.

  • 3 -6 plums, depending on size, pitted, and cut into ½-inch thick slices
  • 1 12 x 14 inch sheet frozen puff pastry, thawed as directed by manufacturer
  • 3 ounces soft goat cheese
  • 1/2 cup plus 1 tablespoon sugar
  • 1 egg
  • 1 - 2 tablespoons heavy cream

Preheat an oven to 375 degrees F. On a floured work surface, spread open the puff pastry sheet if folded. Roll to a scant 1/4 inch thick. To make a tart, trim the corners to make a round. Line a baking sheet with parchment paper and transfer to the round to the paper. Pinch the edges up to form a generous 1/2-inch rim. Place in the freezer and chill 15 minutes to firm edges, or refrigerate for 1 hour. In a bowl, whisk together the goat cheese, 1/2 cup of the sugar, the egg, and cream until a smooth paste forms. Spread the paste evenly over the bottom of the round or rounds. Arrange the plum slices in a concentric circle, each slice about ½ inch apart, on top. Sprinkle the two tablespoons of sugar evenly over the apricots. Bake until the pastry is puffed and browned and the plums are soft and slightly golden, about 30 minutes. Remove from the oven, cover loosely with aluminum foil, and let stand for 10 minutes. With a long knife, loosen the round from the parchment paper so tart won’t stick when cut into slices. Serve warm. Serves 6 to 8


Some Favorite Food & Wine Websites

The Piche Table
Mary Beth Murphy hand picks the Provençal olive oil she imports, visiting the millers, seeing where and how the olives and grown and milled. She has served on international judging panels and knows her olive oils. On her site you will most exquisite Provencal olive oils, and excellent and detailed information about them. Drizzling them over fresh tomatoes makes you feel like you are in Provence at a long, table with friends, sharing a meal in the shade of sycamore trees. She also has beautiful Provencal table linens. www.thepichetable.com

Sanglier Cellars
Glenn and Melissa make a French style rose, a wine they fell in love with when they attended my cooking classes in Provence a number of years ago. They have since purchased vineyards in Sonoma County and started a winery among other things. Melissa is a great gardener and cook, and on their website you’ll find Glenn’s harvest blog with photos of the food Melissa cooked during harvest. I serve their wine at my ‘Provence in California’ cooking classes, nice and chilled, just like in Provence. www.sangliercellars.com

P.S. - Sanglier is French for "wild boar".

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, 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.

Also try Alexander Family wines Cuvee de Tusque, a crisp, French Style Rose made by friends of mine in the Napa Valley.

Copyright 2010 Georgeanne Brennan. All rights reserved.