I shouldn’t go any further before introducing you to this beautiful lady. She is one of the pride and joys of our kitchen and has withstood many a gas bottle change-over (the door on the left conceals the blue butane gas bottle, hooked up by a rubber hose to the elements, which we change over at the hardware store on average every three months). This ‘cuisinière’/ stove has had her bottles changed since the 1950’s!
We found her sitting all shiny and alone in an Emmaüs (charity shop) many years ago and apart from the crack in her bottom drawer’s handle, has aged so gracefully and remained a very loyal friend in the kitchen. I love her!
Her name is FAR and I spotted Catherine Deneuve cooking at a single version in an old French film once and got very excited. And then I came home with this cookbook folder from a ‘vide-grenier’/garage sale the other day, and guess who features on the cover…
I want to share a little recipe with you. It’s asparagus season here and every year we eat tonnes of it and the way we’ve normally prepared it, is steamed until al dente and served on a platter with boiled egg scattered over the top and then washed over with a mustard vinaigrette (essentially an oil-based sauce with vinegar – to which you can add lemon juice, salt, pepper, mustard etc, whatever you feel like!).
…more asparagus at the Olonzac marketasparagus at the Carcassonne market
We’ve been eating it for years and I’ve never considered preparing it any other way, I like it so much! That is, until I ate Philippa’s oven-baked asparagus.
Philippa and her partner John have a winery here in the Minervois – Hegarty Chamans – where they make a great range of organic and biodynamic whites (I love their Marsanne Roussanne!) and reds. Their philosophy of how they make their wines follows into the kitchen. Philippa is an amazing cook and meals there are a real treat. It’s like a celebration of fresh produce (often from their ‘potager’/ vegie patch), colours and aromas. There’s no messing around, just simple, pure flavours blended beautifully together. And it all feels so healthy! (if I leave my wine consumption out of the equation). This dish in particular is a beauty. Thanks Philippa, I’ve been hooked ever since you served this entree of asparagus!
Philippa’s Oven-Baked Asparagus
(Yum! and great served as an entree…)
ingredients:
2-3 bunches green asparagus
olive oil
a good cup full of grated Swiss Gruyere (my favourite cheese EVER) or Parmesan
3-4 dried chopped dried chillies (or 1 or 2 fresh – very hard to find around these parts!)
salt and pepper
method:
chop the ends off the asparagus spears (I never really peel the ends), then rinse and pat dry in a teatowel
pour olive oil into bottom of a good heavy baking dish and swirl to spead the oil
place the spears, then top with the cheese, then the chillies, drizzle more oil and then add salt, pepper to taste
bake in moderate to hot oven (in my old gas oven I cook them on ‘7’) for 30 mins ( or for however long you want, depending on how much crunch you want to leave in the spears)
Et voila! so simple and so delicious!
Kat xoxo
…and a note on the wine! Asparagus is a difficult thing to match with wine. But if you really can’t resist, go ahead and eat them with a dry but fruity white… Sauvignon Blanc, Pinot Gris
Bruno’s freshly picked bunch from Caunes – check out the size of those irises!
It’s so warm here right now and after all the rain we had in the last couple of weeks –
gloomy and grey – but we needed it
– the landscape has switched into overdrive with growth and colour. The vineyards are looking very happy with their new leaves and once again, as far as the eye can see in the Minervois, the vision is GREEN!
vineyards on the route to school with the Pyrenees in the background
the vineyards across the road from the house
‘I love this time of year!’ I can hear Benjamin saying this at least 100 times a Spring – for the last 15 Springs. Like I’ve said, it’s quite something to experience the onset of Spring in France. So much excitement and promise after all that cold! Such a contrast – something I never fully appreciated in Adelaide’s mild climate.
Yes, Spring has well and truly sprung and I want to share some of the sights around here with you.
fallen blossom in a courtyard cafe (actually this was in Angouleme)
a few geraniums in the window anyone?…
poppies – and vineyards – as far as the eye can see
Lilas (‘ lilac’ in English) in poppies – and a poppy person! Until the school’s day trip, I never knew they existed! Never too old…
a couple of swans arrived at home
coming into Carcassonne
the weather is so lovely, it’s time for rose again
watching the tractor turning over the soil today
a hand-picked bunch for the dance teacher this afternoon
oui, oui it’s flower mayhem here! I’ve been going a bit bonkers with the bouquets
You don’t get to meet too many Aussies around here (that’s ‘Australian’ when talking Orstrayan)… it took me more than 10 years to meet this one. Yes, there are quite a few foreigners around here – English, Dutch, New Zealander, some Americans, Irish,Canadian – but not so many from where I’m from.
I’d always been told about ‘the other Aussie’ in the next village – “Vous ne connaissez pas Joff-wah?!?” (aka Geoffrey), they would exclaim. No, I’d respond. I hadn’t met ‘the other one’, even after many years of exploring Felines, a mere 3 km’s from us , I’d never set eyes on Joff-wah. I’d been told I would have remembered if I’d met him. And I now know why.
Meeting ‘Geoff’ (I’ll stay simple) finally happened via the lovely Evonne, who had recently moved in and become the third Aussie in our parts. How wonderful to finally have some ‘mates’ from the other side of the world!! I can’t tell you how reassuring it was to finally hear the word ‘dance’ rhyme with ‘ants’ and to hear news of a dawn meeting at Geoff’s to watch the AFL Grand Final of Australian Rules football. Unheard of in the Minervois until now! After all these years. Geoff also has a French partner (divine Florence) who also works in wine, like mine – it’s mad we’d never met.
Now I should tell you that Geoff, as well as being token Aussie in his village, is also known as a damn fine snail catcher and cook. It’s a big tradition around here and once these little slimy creatures come out in force after a big rain, you hear much talk amongst the locals of ‘cagaraula’ (‘snails’ in local Occitan). Evonne had told me how good Geoff’s snails were and it was thanks to him that I got to try my third-ever* meal of ‘les escargots’…
* (the first time was back in 1997 in Cape Town where Benji and I had recently eloped – long story and one that I will explain, later! – and out dining with some Frenchies, I thought I should dip my toes into ‘their’ cuisine once and for all)
I must say I loved every bit of this dish. A bit of tomato here, a lovely chunk of pork meat there, some snail flesh here… It’s amazing how well the flavours merged and complemented each other. I just didn’t want to stare at my fork for too long and wonder about where the big slimy chunks had grown up.
what’s this slug on my fork?!??
After beginning our evening with a yummy apero of La Tour Boisee white wine, the snails slid down deliciously with red. Florence’s La Tour Boisee Minervois 2010 was a real treat.
Escargots a La Minervoise and La Tour Boisee 2010 Minervois red
I used to think that these creatures were torn from their outside homes, cleaned up a bit, thrown into a cook pot and then served swimming out of their shells in cream and garlic. Not so simple! Snail hunting and preparation is a carefully orchestrated, time-consuming passion. I could give you my boring, textbook account of how Geoff prepares his snails, but I think the words of the Snail Hunter himself are far more interesting:
Snail Preparation
1. Once the snails are collected they are put into a bird’s cage. Trapping the snails in a cage allows them to empty their stomachs from herbs or plants that could be poisonous to humans. So a period of starvation assures that you are not going to kill your friends after your dinner party. You can change their diet by feeding the snails with herbs, spices and salads that do not harm humans. Starving the snails makes them thinner and less earthy tasting. So this caging period is a tricky one and most Snailers have their method of doing it. Some other elements that determine the length and method of caging the snails are also the climate, type of cage and the location of the cage. It is a long process as you don’t want the snails to die of starvation, neither suicide from madness, or just simply close back up in their shell in hibernation. Consider the caging period of a snail like trapping the wine in a container. Wine is alive and its “caging period” between the vine to the table is felt at the time of digestion.
The only time I put them in the bath tub or the kitchen sink is to clean them (I had been told the cage had sat in the family bath tub) – the “cleaning period”. Depending on the amount of snails I have, I’ll use either the tub or the sink.
Cleaning the Snails
2. Cleaning the snails comes before the time of death. You clean the snails after the caging period. Washing and sorting the snails is the biggest manual task of the cook. It can take up to three hours to clean them. You give them a good little scrub on their shell and try to make a last minute moose (frothing). Some sorry arsed Snailers throw little bit of vinegar on them to make them froth. I do this in very small amounts to the last of the snails that have not yet come out of their shell. Note: before the snails go into the pot for cooking you have to make sure that the snail can come out of its shell and that is not dead. Snails that die in the cage during the caging period either die from old age or unsupervised mismanagemant during the caging method. Do not include any snails that are dead or that haven’t cracked their bonnet after the cage !
How do they Die?
3. The Time Of Death. This is very delicate. Once the snails have been cleaned they are put into a large pot of COLD water and heated very slowly. As the water warms up the snails drift off to sleep and as the water gets hotter they die.
That was so delicious, so can we have the recipe?
4. My recipe is not a secret. However I don’t go telling just anyone. Cooking snails takes years of practice. In this region a snailer is only able to cook snails about 4 to 6 times maximum per year. I do it about 4 times a year, depending on how much rainfall we get. This year will be my 9th snailing season. I use fresh pork sausage meat.
Hmmn, I guess that means we can’t have it.
And no Benji, you can’t take home any of Florence’s family record collection!
a little light music to dine on snails by…
No recipe, no records, but a final word from the SH:
I think there is a village rule that does not allow snailing until around the 1st of May. Snail hunting season! This is an old rule however and there is a blind eye towards it as there are not as many snailers as there used to be (Snailers: my word for them). The most discreet way around this rule is to never talk about it, and if you do happen to go snailing in the off-season you should never brag about how many snails you got.
Amongst the existing Snailers there is huge competition. You should never be seen on another snailer’s turf. I did make a slippery visit this morning to check the snail turf of Lily Marty just to see if a few snails had cracked their bonnet but there were none visible. While shifting around on her turf I felt like I was stealing scones from her kitchen window. I didn’t stay long as I didn’t want to be seen. I do have my own snail turfs around the place which are not as good as the snail turfs of some of the older local Snailers, as some are a bit more complicated to access.
The first major rain will bring out the big snails. Apparently we have just gone through the driest winter in one hundred years so I am not familiar with what state the hibernating little buggers will be in. I guess there will not be any major difference to the hibernation state of a snail from previous years but this is still unknown as there is not a living Snailer older than one hundred years to tell me. All I can imagine is that soon the snail hibernation will be ended by a big rain and snailing will be given the green light ! I love the smell of snails in the morning !
Thanks Geoff (and Florence and Evonne!), for your ‘Les Escargots a La Minervoise’. From one Aussie to another, they and the evening were tres, tres bon!
France-Australia-France. A few days stretched into a few months… and whammo I completely lost touch with blogging. It wasn’t at all planned – and I didn’t realise how much I’d miss all of this.
Now I’m staying put right here and am so extremely keen to give you a glimpse of everything that keeps me ‘offline’!
It’s been a lot of fun, catching up with everyone back ‘home’ (my one of two) – long-overdue quality time with family and friends, Christmas, tasting Aussie wines, sampling Adelaide beaches, eating out Asian, English spoken all around me, dodging the sun, dodging the mozzies, listening to the magpies and cockies. And then the angst, the dreadful countdown and finally the tears at the airport. But I am so lucky to have made it there.
…And I am very lucky to be happy here too. Back into Winter, some snow!, back to the stove, back in my apron, hot foods to enjoy, snails to devour, red wine instead of all thse whites, vines being pruned, back to the cleaning, back into walking the village with Mat, back to school, back to French!… Now the flowers are out, Spring has sprung, the vines are budding, we’re nearing the end of the scary time for frost risk, Hollande is IN and Benji’s Picpoul is tasting mighty good in the sun!
Yep, the VW’s wife is back and I hope you are well!
The spring has come running back into my step – and I feel like the dancin’ lady clicking her pointy heels. Phew.
The Vigneron's Wife 