When you are supposed to put rosemary on a cake, you know it’s going to be different from your usual hazelnut extravaganza. Truth be told, this fine herb was the only exceptional ingredient of this recipe, all the rest, puff pastry, plums, sugar, cinnamon, and quince jelly, sounds rather familiar, doesn’t it? But once you’ve put the plums casually on the puff pastry and sprinkled the rosemary on it, your eyes won’t believe it’s not butter, sorry, they won’t believe it’s not pizza. Only when it’s out of the oven and into your mouth, its case is closed. It’s cake. No doubt. A very yummy, very Mediterranian cake. If you want to challenge your eyes, do try this at home!
For family dinners, I’m always in charge of dessert. Today, it’s going to be raspberries with cream. It’s easily prepared, I open the fridge for the cream and the freezer for the raspberries, and I’m done. And then, all while sipping Chardonnay, I witness the rest of the meal being prepared, artichokes are being cooked, a vinaigrette is being composed, lots of French mustard and Italian olive oil form a beautiful entente cordiale, parsley from the garden is being “haché-menu”-ed, ever so fresh chanterelles are being cut, not from the garden but from the grocer, the table is being set, by whom actually, my father, I suppose, gee, that Chardonnay is really drinkable, and all of a sudden, I’m the last one missing at the table, I better join them, hey, they’re are having red wine, okay, fine with me, bon appétit.
Normally, for a nut cake, I need lots and lots of grounded almonds and some chopped walnuts, but yesterday I only had a tiny sachet of grounded almonds, just a mere 100 gramms, some bitter joke of an amount, so to speak, and if I weren’t as stress-resilient as I am, I might have burst out into tears. But then, out of hunting destiny down and kicking its ass, I decided to replace the grounded almonds with caramelized hazelnuts, the brittle priorly reserved for the glaze, and, while I was at it, use whole pine nuts as a substitute for the chopped walnuts, lots and lots of whole pine nuts. The result? Best nut cake ever! Unchanged recipes are for losers!
Luxembourg is known for gathering politicians from the European Community, some tax-friendly banking and its Grand Duke. It’s much lesser known for its flour. Why that is, I cannot tell you. It’s perfectly fine flour. Admittedly, neither wholemeal nor organic, at least the packaging gives no indication of it, just a fancy crown, meaning it’s of somewhat aristocratic origin, maybe the Grand Duke has a mill, who knows, Louis XVI was into crafts too, he loved making keys, metalworking or milling, where’s the difference, anyway, I’m very fond of this flour, however politically incorrect, and as for organic baking ingredients and political correctness, my apples take full responsability, they’re totally organic, all seven of them, and they take the lion’s share of that cake anyway, so it probably won’t pose a health hazard. Alerted as I was, I tasted the rum at large, just to make sure its aroma would complement the other condiments, vanilla pulp and cinnamon, finding myself totally at ease with my partially conventional, inorganic and man-made apple cake. Totally.
The minute temperatures start rising, our dining table falls into some kind of hibernation – is there actually a term for hibernating in summer? It can’t be summernation, that sounds like a Tommy Hilfiger fragrance. Anyway, we declare the sombre mahogany totally useless, and adjust ourselves to teak. From then on, we not only have breakfast, lunch and dinner in the garden, we also prepare the meals outside, at least any part of the dish whose prepping doesn’t require gas or running water and allows us to enjoy a cup of tea or a glass of wine alongside cutting, peeling, trimming, snapping, or whatever you do with it. Asparagus, green and white, but the white ones especially, is the best example, peeling those bastards is such a pesky business, it makes you want to employ a cook, for my sake even with a staff of her own, but since nobody can no longer afford servants, we have to blame socialism, no doubt about that, we have do to such things ourselves, however tedious. But when sitting in an apple tree’s shade and sipping some red wine, the whole undertaking suddenly makes you feel blessed. And while I’m peeling away another spear’s tough outer layer, I hope autumn will come late this year, a week before Christmas will do.
Instead of posting another yummy dish or even yummier dessert, I give you the place where I cook and eat: my kitchen. Don’t get fooled by the current cleanliness, it’s just because the maid has just left (the maid being me…) and I’m off for some days, normally you find the place filled with pots, bowls, vegetables, cereals, flour, nuts, fruit, spices, herbs (sage, rosemary, and basil), bottles (olive oil, vinegar, wine, Coke Zero, and Evian) and lots and lots of coffee mugs, tea cups, glasses of all kind, candles (not scented, never in the kitchen), plates and tureens, and some Italian opera going on on iTunes (a cliché from the 1980s that just keeps sticking…). Anyway, this is my kitchen and I hope you like it.
Binge watching VEEP (a series, I discovered only yesterday, so far, I’ve made it to season 2/episode 4, laughing out loud every five minutes) has made me not leave my couch for quite some time now, except for short runs to the fridge in order to get some fresh supply of strawberry cheesecake icecream (not from that really famous brand, but from the other really famous brand, you see, their cheesecake layers are a bit saltier, which is a nice contrast to the sweetness of the strawberries, but I digress), a dessert, or basic nutrition, which I have grown addicted to as swiftly as to Selina Meyer and her wonderfully obnoxious crew. I wonder what I will do after the end of the last season… not much, I guess; probably, I won’t be able to move at all by then…