some sights from today
Category: french culture
whole lotta love
And now for a little ROCK AND ROLL!!!!!!!!!!
Leaving the vino and the vineyards aside for a moment, the wannabe groupie in me enjoyed a night of bliss this Summer, standing 15 metres away from this man and hearing him sing!…
Yes, I’m in love.
It was euphoric listening to Robert Plant do his thing and yes I want to yell about it out loud!!
I have two big brothers who introduced me to all sorts of music when I was little – The Rolling Stones, Kate Bush, Beatles, Fleetwood Mac, Lou Reed, Simon and Garfunkel, and one of the big ones for me, Led Zeppelin. I’ll never forget the first time one of them played me ‘Stairway to Heaven’ on the tape recorder and made me listen to it the whole way through… My brother wanted me to fully appreciate the beauty of this track, talking me through it, wanting me to understand that a heavy rock group could play such gentle, melodic music. I think I was about seven? But the look of despair on the ballet teacher’s face when I asked her to hit play and ‘Stairway’ accompanied my choreographed piece for the annual ballet concert. I don’t think she appreciated Led Zeppelin’s melody and I had her scurrying to hit pause as the track started cranking up. Mmm, not quite the family with mountains of classical recordings to choose from really. The ballet didn’t last long either.
Anyway, even if it wasn’t Led Zeppelin playing, this was pretty damn cool!
Robert Plant may be in his mid-sixties, and he might not strutt his stuff (in those incredibly, impossibly tight jeans) with the same force, but the hair flick was there, the clapping of silver-jewelled hands along with his musicians was there… elegant, humble and generous. I always thought that he sang and moved in perfect unsion with his musicians – like he himself was a fine instrument – and yes, he still ROCKS! Daggy I know, but tears were streaming down my face as – quelle bonne surprise! – he sang a few of my favourite Led Zep songs (‘Ramble On’ would you believe it, Soir!). Heaven. The deranged music fan in me had me struggling to get up the front, elbowing blokes 4foot taller than me, so I could be as close to Him as possible… So I could imagine he was singing only for me, would let me get up there and bang on a tambourine for him (I would be so cool and discreet) and invite me back later for a beer… Dream on. In fact I was stuck behind a painful dude in a baseball cap who refused to budge, so that he could film the entire event on his puny mobile phone (so that pathetic fans like me can then look up our favourite concert moments on YouTube).
The evening was gloriously warm and the setting for the concert was perfect. It was held in the ancient ‘Les Arenes de Nimes’ – one of the best-preserved Roman ampitheatres in the world, dating from the 1st century A.D. – smack-bang in the middle of Nimes, a beautiful town one hour’s drive north-east of Montpellier. It felt surreal taking in all the old stone forms circling us, while watching Robert Plant and the Band of Joy in action – the figures of the security guards walking along the very top perimeter of the arena looked like guards patrolling a gladiator scene.
But like all your favourite concerts, it was over in an instant and I screamed like I was 18 again with my hands in the air, begging for more (and my last chance for that beer).
No chance. I was going home with Benji and our friends afterall, but there was still cause for a celebration! The beers went down swimmingly well and the next morning another couple of old friends joined me at the table outside the hotel.
Before we left Nimes, we wanted to take in just a little bit more Kulture (we’re deprived out here in the sticks!) and headed to the ‘Carre d’Art’, the contemporary art gallery whose building was conceived by Norman Foster. It’s well worth a look – for its small collections as well as its architectural form.
I fell in love with these two paintings (funnily enough, both painted in 1961):
The gallery is a brilliant visual contrast to the ‘Maison Carree’ across the road – an incredibly beautiful Roman temple, thought to be the only temple in the world so well-preserved (sorry for the lack of good images! – my camera had gone on the blink and I was using the phone!??!!).
Amidst all the culture, Nimes still had a little rock n’roll left in it.
…at least some people are still wearing the tight pants.
And I can’t help it, here’s a reminder of the rockstar version:
It’s time for Ratatouille! …have I got the spelling right??
…Umm, here we go again! For those of you who saw this as a ‘mini-post’ a few hours ago, you must have been thinking ‘so where the heck is that recipe then?’. Well, I was in a hurry to pick up our child from school and WHOOPS pressed the ‘publish’ button instead of ‘save draft’. I’ll give it another try.
As for the spelling …well yes, I checked in the cookbook. It’s one of those words, like ‘rhythm’ or ‘Mediterranean’… I always have to think twice about it or look it up!
So here is my version of a ‘Rattatooey’ (that’s how I pronounce it, causing grimaces all round I’m sure) – a very traditional French dish that for me, unlike any other dish, evokes Summer in the South. The colours of the ingredients are sublime and just thinking about cooking it conjures up images of potagers (vegetable patches), big cast-iron casserole pots simmering on country kitchen stoves, lashings of fresh basil and chilled French wines. Many households are cooking up this dish right now and on my visits to friends’ houses I love nothing more than peeking into their pots to see what theirs look like. Vegies cut big or small? Diced or sliced?? Oily, not so oily? Fresh tomotoes, tinned?
I say ‘my’ version as yes, there are many. The ingredients are almost always the same, but the cooking methods differ. I’m a little embarrassed admitting that mine has conserved tomatoes in it instead of fresh, but it has. A good friend of ours came to stay this Summer (more of him in later posts) and being the most wonderful cook he is (and being French, I must also add) I was eager to get his opinion on what the ‘correct’ way to prepare this is. Strike out! He insisted the tomatoes had to be fresh. Ohh, I thought to myself, now I feel unworthy. Oh well. It’s always tasted good to us and what’s the point in arguing with this Frenchman, whose opinions on cooking and wine I admire so much.
I should add that my two of my favourite references for cooking are Stephanie Alexander’s ‘The Cook’s Companion’ and Susan Herrmann Loomis’s ‘French Farmhouse Cookbook’ and I first accessed this recipe from their reassuring pages. They were both wedding presents and how many times did I think to myself in those early days as a mute-non-speaking the local language-housewife with her apron – ‘where wold I be with out you??!??’ Well I must say that neither of their versions use conserve/ tinned tomatoes either!
Our friend did have a little extra advice for me too. On his departure, he mentioned that during the vintage I should be preparing many good meals for my husband, be kind and – with a wink – be a ‘bonne femme’. What did he mean? Did he really mean the housewife variety relegated to her stove or being simply good to Him? In the kitchen, elsewhere? (now don’t go there…). Mais merci, I’ll take that on board.
Incidentally, in French, ‘bonne femme’ could be either ‘good woman’ or ‘good wife’ – it’s the same term for both. For the blokes however, there’s no such confusion as husband has its own word – ‘mari’.
I’m beginning to think we’re all destined to be good housewives here! (in the countryside anyway, if not the towns).
Anyway, here’s my recipe, minus the fresh tomatoes, from one Bonne Femme to you!
With these quantities, you can serve this to 6-8 people and still have left-overs.
This is one of those dishes that just gets better and better on the second and third days. Ideally, I make this the night before serving.
Ingredients:
(I change my portions each time, according to how it looks in the pot, so these quantities can be varied according to your taste)
4-5 medium onions, sliced (I love them!)
5 cloves garlic, finely chopped
4 eggplants, sliced
8 zucchinis, sliced to 1cm thickness
3-4 capsicums (that is, peppers or poivrons, depending on your country!) – green, yellow and red, seeded and sliced
1 x 690g bottle crushed tomato pulp (you may not want to pour all of it in)
2 x 800g tin tomatoes
salt, pepper
olive oil, sunflower oil for frying
chopped parsley and torn basil
method:
Cut the eggplant into 1cm (or finer if you like) slices, place the slices in layers on a large tray, sprinkling salt over each layer. Cover with tin foil, weigh down with a heavy book and leave for one hour.
Heat up a generous amount of oil in a large cast-iron casserole/ heavy-bottomed pot and fry the onions over medium-low heat until soft and golden.
While the onions are frying, seed and chop capsicums, chop zucchinis, chop garlic.
As the onions become soft and golden, add the capsicum and the garlic and stir well. Increase heat to medium-high, stirring frequently to mix the ingredients.
Lower heat, cover with lid. Cook for further 15 minutes.
During this time, rinse the eggplant slices, drain through a colander and pat dry with tea towels.
Prepare one or two fry pans for shallow frying eggplants with generous amount of blended olive oil/ sunflower oil in each.
Stir in the tomatoes into the pot.
Stir in zucchinis to the pot, add freshly ground pepper and continue simmering with lid on.
Over a high heat (watch that the oil doesn’t burn) fry the eggplant slices until golden, re-adding oils to the pan/s regularly. This step is one of the most time-consuming in this recipe, but I really think it makes a difference to the dish. Once slices are cooked, I lay them aside on paper towels on a large tray.
Please note: I don’t salt the pot until I’ve tasted it with the eggplant added – even if the eggplants have been well-rinsed there can be a residue of salt.
Once all the eggplant slices have been fried, I add them to the pot, taste for salt and then re-cover and leave simmering for another 20 minutes.
Serve cold, warm or hot the next day with torn basil leaves and freshly chopped parsley.
This is a great side dish for bbq’d meats – especially lamb. It also goes very well with country sausages.
We also enjoy serving left-over ratatouille as a pizza base or tossed through pasta – it’s a delicious mix with spaghetti or fettuccine, sprinkled with basil and parmesan.
It’s a great way to get Lilas to eat her vegies!
Allez, les jolis tracteurs!
They’re off and running!
Everywhere you look in our village there are all sorts of machines and tractors bringing the grapes in. The weather’s holding up and La Liviniere is in a flurry of activity.
While La Liviniere’s reputation as a quality wine producer is still on the ascent, the region isn’t new to wine production by any means – the Romans planted vines here over two thousand years ago. The original name of the village was ‘Cella Vinaria’, indicationg wine in its title, becoming ‘Livineira’ in 1069 and then ‘La Liviniere’ in 1688.
In 1999 the area was awarded as an ‘A.O.C’ title (appellation origine controlee) – A.O.C. Minervois-La Liviniere. The main varieties of grapes cultivated here are Syrah, Mourvèdre et Grenache (representing about 60%) and you also find wines comprised of Carignan (I love this variety!), Cinsault (Benji’s rose made of this is delicious), Terret, Piquepoul et Aspiran.
On ya va!! let’s go…
allo allo – an update from the vines #2
It looks like the weather has very much picked up: it’s sunny and blue-skied with cool, northerly winds to help dry out the vines. The nights are fresh and the days warm and it’s forecast to stay like this for the week (we have the ‘meteo’ info on the computer here, updating 24/7!) which makes for a happy vigneron in the house.
This morning was particularly beautiful and there was a wonderful hum in our area today – of expectation, new starts and industry. The sky was clear, children all went back to school and many of the grape growers were beginnng their harvest.
I can’t begin to tell you how much the atmosphere changes around here once people begin to pick their grapes. A whole year’s work and energies culminate in this event and the villages are charged with excitement.
As for any farmer about to harvest, the weather reports are extremely important at this time of year. Any dodgy behaviour – hail, rain, extreme heat – can disturb or destroy the whole year’s work. Stressful times indeed, until all those babies are in, safe in their presses or tanks.
I’ve often pondered this while picking grapes (and how much time you have to ponder!) as looks of stress etched themselves on Benji and his vineyard managers’ faces as the skies filled with ominous storm clouds. But for me, these ideas of vulnerability for the poor grapes were quickly erased by the more exciting idea of ditching secateurs and having the rest of the day off. Maybe even the next day off too! Outrageously WRONG!!!
It wasn’t until I was following a small tractor today, loaded with white grapes, that I fully understood the joy for the growers finally taking their kiddies to their cellars.
Bring on the harvest!
The Vigneron's Wife 