Lake Lure Cottage Kitchen

I have been corresponding with the proprietor of the place we will be staying in the Loire Valley of France.  He was the one who inspired me to make the Chicken Under a Brick in a previous post.  He kindly sent me this recipe for lentil salad that he likes to serve with the chicken.

We spent last weekend visiting our family in Cary, NC.  I love spending time with the Grandchildren, but I also like Cary for the Trader Joes, Whole Foods and The Fresh Market.  Kristen and I made a trip to Whole Foods while I was there.  I was on a hunt for French lentils.  Lentilles du Puy are grown in central France in Auvergne.  The volcanic soil and dry climate allow the lentils to dry on the plant.  They are thus smaller,  less starchy than other lentils, and have a more intense peppery flavor.

Lentils benefit from added flavor.  This salad is brightened with sprigs of thyme, bay leaves, whole cloves, garlic and red wine vinegar.  Sprinkled with goat cheese and cherry tomatoes it is a winner.  Served at room temperature, it goes well with grilled meats or as a stand alone dish for lunch.  Thanks for the recipe Steve.  It was delicious!

SALADE DES LENTILLES ET CHEVRE

2 cups (about a 1 pound box) of French lentils
1 tsp salt
Splash of red wine vinegar
1 sugar cube
1 carrot, minced
1 shallot, minced
Bouquet Garni*

1/2 cup best quality olive oil
3 garlic cloves, finely minced
1 shallot, minced
1/3 cup red wine vinegar
1/2 cup best quality olive oil, or to taste
8 oz “semi-dry goat cheese . . not the soft, fresh logs
1/2 cup chopped parsley
1/4 cup snipped chives
Cherry tomatoes for garnish

Rinse clean, then put the lentils in a heavy-bottom saucepan of about 8 inches diameter, cover the lentils by 2 inches of filtered water, then add the salt, sugar, vinegar, minced carrot and shallot and Bouquet Garni.  Stir and bring slowly to the simmer, lower heat and cover (just like cooking rice) and set the timer for 25 minutes.  Make sure the water does not evaporate.  After 20 minutes, check the lentils.  Depending on the age and other factor, they should be cooked, but not at all mushy, in 25-30 minutes.  If they are cooked but you have water remaining in the pot, drain the water off and return to the pan to the lowest heat to carefully evaporate what water remains.  Conversely, if you run out of water and the lentils are still undercooked, add boiling water 1/4 cup at a time and cook until done.  The goal is to have no water left when the lentils are cooked, as it would dilute the dressing.

Put 1/2 cup of olive oil and the minced garlic into a large bowl.  Pour the hot lentils on top of the garlic and oil and do not disturb for a couple of minutes.  The heat of the lentils will slightly cook the garlic, taking the edge off.  Then mix to combine, add the vinegar, salt and pepper to taste and leave to cool.  The bowl should be big enough to spread out the lentils so they cool quickly and evenly.

Once cool, add the other minced shallot, and more olive oil, salt and pepper if you feel they are needed.  Mix well.  Remove the rind from the goat cheese and crumble it into the bowl, and mix very well to end up without any large chunks of goat cheese.  Add the parsley and chives, mix and refrigerate for at least 3 hours, or overnight if possible.  Don’t worry about correcting the seasonings at this point, as they really need a rest to develop the full range of flavors.

To serve, bring back to room temperature.  Mix again, check for salt, pepper, olive oil and vinegar.  Take your time adjusting the flavors so you get it just right.  Serve.   Bon Courage et Bon Appetit!!

*4 sprigs thyme, 2 imported bay leaves, 6 coves, 2 garlic cloves, 1/4 tsp celery seeds, tied in cheesecloth, cloves and celery seeds tied in a clean teabag.

I just sprinkled the goat cheese on top and added two stalks of chopped celery for added crunch.

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One of the first cakes that French children learn to make is this yogurt cake.  As a matter of fact variations of this cake are one of the few desserts that are made in home kitchens in France.  With the availability of patisseries in every village it is much easier to buy a luscious dessert than to make one.

It is simple to make.  There is no special equipment required.  It is just a matter of mixing the ingredients together.  The only unusual step in making it is how the lemon zest is treated.  The lemon zest is added to the sugar and then rubbed into it.  This releases the lemon oils and moistens the sugar

It is also a versatile cake.  Bake it in a round pan or a bread pan.  Glaze it with marmalade or jam.  Split it and fill it with strawberries and top with whipped cream.  Or eat it plain with a cafe au lait.  I think I will try it many ways this summer.  This recipe is courtesy of Bon Appetit.

FRENCH YOGURT CAKE  (GATEAU AU YAOURT)

1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 cup sugar
1 tablespoon finely grated lemon zest
3/4 cup whole-milk Greek yogurt
1/2 cup vegetable oil
2 large eggs
1/2 teaspoon vanilla

Preheat oven to 350 degrees F.

Coat a standard (8 1/2 x 4 1/4″) loaf pan with nonstick vegetable oil spray.  Dust with flour; tap out excess.

Whisk 1 1/2 cups all-purpose flour, 2 tsp. baking powder and the kosher salt in a medium bowl.

 Using your fingers, rub 1 cup sugar with the lemon zest in a large bowl until sugar is moist.  Add the yogurt, vegetable oil, eggs and vanilla;   whisk to blend.  Fold in dry ingredients just to blend. 

Pour batter into prepared pan; smooth top.  Bake until top of cake is golden brown and a tester inserted into center comes out clean, 50 to 55 minutes.  Let cake cool in pan on a wire rack for 15 minutes.  Invert onto rack; let cool completely.

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Grilling season has begun on our deck.  What better way to mark the event than with this special spatchcocked chicken cooked under a brick.  The weight of the brick serves two purposes; to hold the chicken in its flattened state and to keep all of the surfaces in contact with the grill to ensure crispy skin.

The inspiration for this dish came from an image that I saw on a rental place in the Loire Valley of France.

During our third week in France we will be staying in this 18th Century restored barn in the area of Lerne.

What attracted me to the property was not only the beautiful countryside and proximity to historic chateaux and wineries, but the stone walls and exceptional kitchen.

The hosts are former restaurant owners from San Francisco and are available for catered meals and food and wine tours of the region.  If you would like to see more about this property go to this link.

So in honor of our upcoming trip, I am trying to cook meals with a French influence.  Stay with me this month if you like French food because that will be my focus.

Julia Child in her book The Way to Cook talks about butterflying chicken for a handsome presentation.  Whether you call it butterflying or spatchcocking, it involves removing the backbone and flattening the bird.  It allows for more even cooking.

The exception to the French influence in this particular recipe are the seasonings and sauce.  I found the recipe in an issue of Food and Wine.   It is spiced with smoked paprika, garlic and oregano and then served with a Chimicurri Sauce.

It would be equally delicious with herbes de Provence and a sauce with rosemary and tarragon.  Bon appetit!

CHICKEN GRILLED UNDER A BRICK

For 2 small chickens:
1 tablespoon fresh lemon juice
1 tablespoon kosher salt
1 teaspoon sweet smoked paprika
1 teaspoon dried oregano
1 teaspoon granulated garlic
1/2 teaspoon crushed red pepper
1/4 cup extra-virgin olive oil
2 3-pound chickens, backbones cut out

CHIMICHURRI

1/2 cup extra-virgin olive oil
1/2 cup chopped parsley
2 tablespoons chopped cilantro
2 tablespoons fresh lemon juice
2 large garlic cloves, minced
1 teaspoon crushed red pepper
1 teaspoon red wine vinegar
1/2 teaspoon sweet smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt

Marinate the Chicken:  In a bowl, mix all of the ingredients except the chickens.  Set the chickens breast sides up on a rimmed baking sheet.  Flatten the birds, fold the wing tips under and arrange the thighs next to the breasts.  Make 2 slashes in the breasts and 1 slash in the legs and thighs.  Rub with the marinade, cover and refrigerate for 8 hours or overnight.  Bring to room temperature before grilling.

Make the Chimichurri:  In a bowl, combine all of the ingredients.

Light a grill.  Cover 2 bricks with foil.  Grill the chickens breast sides down, pressed with the bricks, over moderate heat until browned, 15 minutes.  Flip and grill over low heat until the juices run clear when a thigh is pierced, about 25 minutes longer.  Transfer the chickens to a carving board to rest for 10 minutes.  Carve and serve, passing the chimichurri at the table.

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I am always on the lookout for unusual appetizers when we have company.  I like the idea of a savory cheesecake.  I also like the idea of an appetizer-size cheesecake.  Giada De Laurentiis provided just the thing.  My blogging friend “the other” Penny of The Comforts of Home and her husband came for dinner last night.  I wanted to try something a little more complicated than cheese and crackers.

The hardest part of this cheesecake was finding a 4 1/2-inch spring form pan.  I did find one at a kitchen store for $3.99 but did not measure it until I got home.  It turned out to be 4 inches and did not hold all of the ingredients in the recipe.  The cheesecake can also be made in a ramekin if you don’t want to bother with finding a small spring form pan.  I put the overflow in a small ramekin.  It is a mixture of ricotta cheese, cream cheese, and goat cheese to which roasted red peppers are added.  The cheese cake is then baked.  The recommended topping is apricot jam, but I used a pepper and onion relish.

The weather was beautiful on Saturday so we were able to eat dinner on the porch.  There is something so special about dining al fresco with friends.

The menu was Zinfandel Beef Ribs, Rice Pilaf with roasted almonds and orange soaked dried cranberries, Roasted Asparagus with Parmesan, and homemade yeast rolls.

Dessert was Apple Crostata  with ice cream and coffee.  But the best part of the meal was the company,   the conversation, and the laughter.  A beautiful Spring evening on the porch was the icing on the cake.  Thanks Penny and K for traveling over the mountain to spend time with us.  Good friends just make the food taste better.

Enjoy!

RED PEPPER CHEESECAKE

1/2 cup ricotta cheese (4 ounces)
1/2 cup cream cheese (4 ounces)
1/4 cup goat cheese (2 ounces)
1 tablespoon sugar
1 egg
Pinch of kosher salt
1/2 cup thin strips or roasted red bell peppers (blotted dry)
1/4 cup apricot jam (Can substitute hot pepper jelly, other jams or onion, pepper relish)
1 to 2 teaspoons hot water

Special equipment:  1 (4 1/2-inch diameter spring form (cheesecake) pan

Preheat oven to 350 degrees F.

Wrap the outside of the cheesecake pan with 2 layers of heavy-duty foil.  Place the ricotta, cream cheese, and goat cheese in a food processor.  Pulse to mix.  Add the sugar, egg, and salt and pulse a few times until well mixed.  Stir in the red pepper strips.

Pour the cheese mixture into the cheesecake pan.  Place the cheesecake pan in a small roasting pan.  Pour enough hot water in the roasting pan to come halfway up the sides of the cheesecake pan.  Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken. about 45 minutes (the cake will become firm when it is cold).

Transfer the cake to a wire rack to cool for 1 hour.  Refrigerate until the cheesecake is cold.

Combine the jam and the water in a small bowl and stir until the jam is liquefied.  Remove the cheesecake from the spring form pan.  Place on a serving plate.  Drizzle the jam mixture over the top of the cheesecake.  Serve with pita chips or crackers.

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I don’t often mention it but we have a rental cottage on our property.  When we decided to add a second story to the cottage we knew that we would need a place to live for an extended period of time.  We first had our contractor build a garage for us with an apartment above it.  David and I lived there for two years while the cottage was reconstructed.   We now rent it out on a short term basis from April to the end of October.  I have a link for it on my side bar.

Last year we had a great couple from Iowa staying there for a week while they looked for a place of their own in the Lake Lure area.  They have found a piece of property and are building a log cabin.  You can imagine that supervising a construction from Iowa is not an easy task.  They are back staying in our guest cottage this week.

We have had a dilemma.  We will be on our trip to France for three weeks in June.  I hate to board our dog Daisy for that length of time.  Plus, who would look after our rentals?  Light Bulb Moment!  Tom and Diana need to be here as much as possible and they need a place to stay.  They have agreed to stay in our cottage, manage the guest cottage rentals, take care of our dog and supervise the construction of their own cabin.  They have a dog named Lucy.  Lucy and Daisy like each other.  Perfect solution.

We invited them to dinner Tuesday night to discuss the logistics.  We enjoy their company and look forward to them moving here when their cabin is finished.  But in the meantime, our minds are at ease about being gone for such a long time.

Dinner was Beef Bourguignon, mashed potatoes, Provencal green beans, yeast rolls and this Apple Crostata from Ina Garten.  You can almost never go wrong with one of the Barefoot Contessa’s recipes.  The recipe in Barefoot Contessa Parties!  calls for doubling the pastry amount so that you can tuck one in the freezer for a future crostata.  Guess you know what you are having for dessert Saturday night Penny and K.  Yes, my blogging buddy Penny of The Comforts of Home and hubby will be here for dinner then.

APPLE CROSTATA

FOR THE PASTRY  (2 Tarts)

2 cups all purpose flour
1/4 cup granulated or superfine sugar
1/2 teaspoon kosher salt
1/2 pound very cold unsalted butter, diced
1/4 cup ice water

FOR THE FILLING ( 1 Tart )

1 1/2 pounds McIntosh, Macoun, or Empire apples
1/4 teaspoon grated orange zest
1/4 cup all purpose flour
1/4 cup granulated or superfine sugar
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
4 tablespoons cold unsalted butter (1/2 stick), diced

For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade.  Pulse a few times to combine.  Add the butter and toss quickly with your fingers to coat each cube of butter with the flour.  Pulse 12 to 15 times, or until the butter is the size of peas.  With the motor running, add the 1/4 cup of ice water all at once through the feed tube.  Keep hitting the pulse button to combine, but stop the machine just before the dough comes together.  Turn the dough out onto a well-floured board and form into 2 disks.  Wrap with plastic and refrigerate one of the disks for at least an hour.  Freeze the rest of the pastry.

Preheat the oven to 450 degrees F.

Roll the pastry into an 11-inch circle on a lightly floured surface.  Transfer it to a baking sheet lined with parchment paper.

For the filling, peel., core and quarter the apples.  Cut each quarter into 3 chunks.  Toss the chunks with the orange zest.  Cover the tart dough with the apple chunks, leaving a 1 1/2-inch border.

Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade.  Add the butter and pulse until the mixture is crumbly.  Pour into a bowl and rub it with your fingers until it starts holding together.  Sprinkle evenly on the apples.  Gently fold the border over the apples, pleating it to make a circle.

Bake the crostata for 20 to 25 minutes, or until the crust is golden and the apples are tender.  Let the tart cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack.

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