HUEVOS RANCHEROS

We love a mexican breakfast. I mean, who doesn't ? While down here in Mexico there is a constant list of ingredients around the house. Avocados, tomatoes, onions, jalepenos, poblanos, crema, tortillas, beans, cilantro, limes, eggs, and loads of tropical fruit. These items are permo stocked.

Our Casa Rincon Huevos Rancheros Recipe
2 servings

4 corn tortillas
1 cup of your favorite salsa (see below for recipe) or your fave Ranchero sauce
1 cup cooked black beans
½ cup shredded jack cheese ( or queso Oaxaca! )
4 organic eggs
1 green onion, diced
1 sliced avocado
1/3 cup Mexican sour cream ( crema) or regular sour cream
Salt & pepper to taste

Quick perfect spicy salsa:

3 roma tomatoes
2 chili de Arbol (or 3 or 4 or... if you like it mega spicy)
sea salt

We made a batch with lots and lots of heat by using 5 chilies and 4 tomatoes for a large batch of salsa

Roast 2 tomatoes ( directly on the fire of your gas stove or broil in the oven on the top rack until a bit blackened) , quickly roast one chili de arbol chili ( or what they call 'rat tails' in Mexico) until it's a bit black ( this will take 10 seconds, tops). Using a mortar and pestle, grind the chili with a bit of sea salt and a tiny splash of water until a paste is made. Add the tomatoes one and a time until nicely blended. The salsa will be a bit warm , which is good for this recipe.

Preheat oven to 425 degrees.

Heat a skillet over medium heat. Dry roast the corn tortillas on the hot skillet for about 10 seconds on each side to warm through. Keep them warm between the folds of a towel while you heat the others.

Using two oven safe dinner plates, place 2 warm tortillas on each. Cover each set of tortillas with a half cup of salsa, followed by a half cup of beans and ¼ cup of shredded cheese. Place plates in preheated oven for 8 minutes, or until cheese is melted. Using potholders remove from oven and cover lightly with foil to keep warm.

In a stovetop skillet, cook the 4 eggs, nice and over easy. Place two cooked eggs on each plate atop the loaded tortillas. Sprinkle with the chopped green onion, season with salt and pepper, and add a dollop of sour cream. Place the sliced avo on the side. Done.

FALL JAMS

Our friend Janella Fox, and TofC contributor, is in Paris this month exploring the city's magic during the shift into Winter. She arrived to our home with a special gift. Her homemade Elderberry Jam, featuring berries from her northern California hometown of Twain Harte. The jam is perfectly tart and sweet and has sparked the season of tucking into crafty project ideas while waiting for the first snow.

To honor the arrival of the magical fruit pot, we went to our favorite bakery, Du Pain et Des Idées. We picked up a loaf of their brioche called Mouna, and a piece of their Pain des Amis. Mouna a traditional brioche from north Africa, and it's buttery dough is delicately perfumed with fleur d'orange, orange blossom. I've never had a better brioche combo. My mouth tingles just thinking about it, it was that good. Pain des Amis, friendship bread, is from a centuries old recipe yielding massive round crusty loaves that are then sold in pieces. The thick crust is almost smokey and woody, and the inside is soft and nutty with a hint of sourdough.  It's very complex and delicious. It tastes like no other bread I've had and I feel as if I'm transported to the renaissance period while I'm eating it. The owners have passion and discipline, which is why they take the time to do things the longer way.

It is supposed to snow on Thanksgiving day here in Paris. Lucky for us, we've been invited to two Thanksgiving parties. The first one is here in Paris with our friend Mary Rozzi, and the other is in the countryside where the local butcher has ordered us a turkey. Our village friends there await our festive crew while preparing Tarte Tatin and other new traditions-to-be.

A NOD TO FALL

Post by guest author Leela Cyd / She was living in India during last year's Fall season and wrote this article from there...

The stew and our striped rug

This is my haul from the market today -- everything comes wrapped in newspaper and twine, like a present-- no plastic! The buns with the 'x' on them have coconut inside and are delicious for breakfast or tea time. The bananas are ripe, they just come green here... and those are cherimoyas there by the tomatoes -- they call them 'custard apples' here and they are so sweet!

Although we are far far away from jumping in leaves, pink noses and pumpkins, I absolutely have the season on my mind… It’s my favorite time of year – probably the best season ever invented! The climate here calls for fresh fruits and refreshing spice, not exactly hearty and warming meals, but I found myself whizzing about the market buying vegetables for a stew – sunny swimming weather be darned. We can eat it with the fan on, I figured.


My morning bus ride to the market has quickly become one of my favorite daily routines – I love knowing how much the ride costs (5 rupees), feeling the breeze on my face, listening to the abstract sounds/whistles/calls of the bus conductor, staring into the blue of the Mondovi River, sitting with the fish-basket-on-the-head-ladies – and then, poof – we’re at the market. The place is a complete ruckus, even on a Sunday, when the rest of the town is closed or at Mass.  At this point, I’ve got certain vendors for each item – Santosh, the jolliest of all, is my spice man – NO English toothless lady for bananas and sweet potatoes, another guy in the corner for vegetables, young and efficient lime boy, right around the corner from the custard apple brothers… Then, I buy a random thing I’m not sure of from a new person – this is how I found the greens for today’s stew. It’s so awesome to feel familiar with a place like this – our town, our market, our lunch.

Fall Veg Stew

Ingredients:

1 heaping cup chickpeas, cooked
6 mini eggplants (or one large, as we get at home), chopped in ½ inch pieces
3 small red onions, chopped
6 roma tomatoes, roughly chopped
2 garlic cloves, minced
1 small nub of ginger (barely 1 inch in diameter), minced
4 tbsp vegetable oil
juice of one lime
salt to taste
1 tsp or small cube veg bullion powder
¼ c water
1 bunch bitter greens (such as kale or chard), chopped roughly
1 bunch chopped mint leaves
sesame seeds (for garnish)

spices:
1 tsp cumin seeds
1 tsp mustard seeds
4 cardamom pods, smashed open
1 cinnamon stick, broken into 3 or 4 pieces
1 tsp coriander powder
¼ tsp chili powder

Method:
Sautee eggplant pieces in a few tablespoons oil, until almost totally cooked and brown – set aside.

Put 2 tbsp oil in pan on medium heat. Put mustard seeds and cumin seeds into hot pan, fry for 30 seconds, until popping. Add rest of spices, stir continuously for 1 minute. Add onions to spices, along with remaining oil. Sautee onions and spices for about 5-7 minutes, until reduced slightly and beginning to go translucent.

Add eggplant and tomatoes to onion mixture. Stir for approximately 2 minutes. Next add water and veg bullion cube. Continue to cook for another 10 minutes. Finally, add greens, cooked chickpeas, limejuice and ginger and garlic and salt to taste to the stew. Finish with a lot of mint leaves on each portion of stew. The mint really takes the dish to a Middle Eastern flavor area.

So tasty. Garnish with sesame seeds or whatever nuts you may have on hand. Serve with rice, potatoes or a nice piece of bread.

This is a dish that will improve with a day, to really get the flavors melding – sort of like tomato sauce or chili. Enjoy and keep warm with the stew!

ALBA TRUFFLE FAIR

Marilyn Monroe, Alfred Hitchcock, Sophia Loren, Gerard Depardieu, Alain Delon and many more...all loving on the truffle

In preparation for our trip down to Alba, I put together a group of photographs from the 79th Truffle Auction that took place in the Grinzane Cavour Castle last year. The castle is also the headquarters for the Ordine dei Cavalieri del Tartufo e del Vini di Alba, The Order of the Knights of the Truffle and Wines of Alba. Here, master tasters screen all wines of the region and give them an official seal of approval.

The seal of the truffle and wine knights displayed on a bottle of Barbaresco

A chef negotiating outside the auction door & Adrian taking notes on how to be a truffle guard

 

Tartufo Bianco d'Alba

another slice of wild boar salami with truffles ... please

The Wild Bill Hickock of Tartufaios, truffle hunters

The Autumn vines of Cascina Delle Rose

Giovanna and her family , a bottle of their Dolcetto d'Alba

When visiting Piedmont, we always stay at the Cascina Delle Rose. They produce organic wines that are delicious and made with love. Giovanna takes good care of her guests and the small farmhouse inn has 3 rooms and 3 apartments for families or groups of 3 - 5. We have enjoyed tastings in her cellar, shared many stories in the living room and can't wait to return.When staying at the Cascina we feel as if we are sleeping at a friend's house.  Their logo reminds me of why I love their wine. Goodness.

If you ever see this label, buy the bottle

AUTUMN GOLD | TRUFFLES

It's that time of year again when truffles are hunted and the fall festivals begin. While spending time in Burgundy last week, we bought 2 Burgundy black truffles from a restaurateur. Our friend made some fresh pasta and we simply shaved tons of these mild but delicious summer truffles all over the place. 

Ingrid on a roll

This weekend we are heading to Alba, in the Piedmont region of northern Italy. This is our third annual trip to Italy for the white truffle experience. I am powerless over the white truffle.

a white truffle half moon before getting weighed for the shaving session

Last year we went to the white truffle auction in the Grinzane Cavour castle, at the end of the 79th White Truffle Festival. A tall, dark haired, Italian woman in a form fitting black dress and very low neckline , presented each truffle on a silver tray. She invited the auction audience to sniff her truffles and it looked as if the entire room was in a trance. I'm sure the person who bought this 750 gram truffle was intoxicated by the Alba truffle spell when they shelled out 100,000 Euro for it. Good thing it's a auction for charity.

photo: Getty Images

CAUNES-MINERVOIS | FRANCESCA'S PAELLA | LE QUATORZE JUILLET

Local Black Olives from the Farmer's Market & Mariella in Jean-Claude's Walnut Grove meadow 

We went on a road trip to visit various friends in Southern and Southeastern France and discovered magical villages tucked into small corners far from the toll roads. This story features the first stop on our trip, Caunes-Minervois, about 20 minutes from Carcassonne and at the foot of the La Montagne Noire (The Black Mountains). Our friend Imelda's father lives here. Imelda, her partner Francesca, and their new baby,  spend as much time down here as they can. We were lucky enough to be invited to join them for some Summer sun and Bastille Day festivities ( more commonly known as Le Quatorze Juillet in France). There is a strong Spanish influence in this region, which is why it seemed too perfect to experience Francesca's Paella on our first day in the village. We stopped by the farmer's market and found some delicious home cured olives and a big basket of strawberries and walked over to find them in their back yard (a former Monk's garden). Jean-Claude lives directly behind a beautiful 8th century Abbey.

 Francesca's Sangria & The Table in Jean-Claude's Garden under a Wysteria and Mulberry Canopy

Californian-Spanish friend, graphic designer and inspired cook, Francesca, prepared a delicious Sangria before the Paella prep began. With lots of fresh oranges and tart green apples, I couldn't imagine a better afternoon drink on a super-hot Summer day in Southern France. We stepped into the kitchen and immediately jumped into the Paella assembly line. 

Toasted Saffron freshly ground in a Mortar and Pestle
 

First she toasted some saffron and ground it using her mortar and pestle. She added the saffron to a simmering broth later to be used for the Paella rice to give it that distinct earthy flavor and warm yellow color.

The outdoor Paella Kitchen & Francesca cooking the diced onions, minutes before the rice gets added

We all helped chop and prep while Francesca got her ingredients lined up on the garden cooking table. I like when everyone has a hand in the meal, because the atmosphere feels instantly family style. The ingredients: extra virgin olive oil, diced white onions, chopped tomatoes, green beans, green olives with pimentos, saffron broth, short round Paella rice, squid, shrimp, clams, mussels, and sliced roasted red peppers.

Toasting the Rice with Olive Oil and sautéed Onions

 Saffron Broth going into the Rice Mixture & Green Beans being added after the Broth

After sautéeing the onions for a bit, she added the rice  and some chopped tomatoes. Once mixed together, she added the Saffron broth and the green beans. This is the stage where you employ the secret perfect Paella trick: don't stir the rice. After the rice mixture cooked for a tiny spell,  she added the chopped green olives ( stuffed with red pimento) and began the seafood layering process.

Clams waiting their turn

Shellfish laid out in a circular motif. First the Clams, then the Mussels.

 Shrimp and Red Peppers added after the Mussels. This is the moment before the last step, the Squid

The finished Paella, with perfectly steamed Squid added at the very last moment & Lovely Imelda plating it up

Á Table

This was the first time I've eaten such a delicious Paella. The seafood was added in such careful order, so that every bite was perfectly cooked. YUM.

Local Cheeses from the Laungedoc Region, including the pretty wheel of Cathare raw-milk cheese

Imelda's Apricot Tart

We ended the meal with a sampling of some local cheeses and a homemade apricot tart, baked by Imelda. She made a perfect buttery crust and added only a pinch of sugar in order to allow the apricot's lively tartness to come through. Thank you, Merci, Gracias to the Picherits and Bautistas!

 Sunflower fields tucked in-between vineyards outside of Carcassonne

Caunes-Minervois celebrates Bastille Day one day early. They do this because the neighboring city of Carcassonne has the largest fireworks show outside of Paris. To avoid the competition, they have a beautiful tradition take place on the 13th, in front of the Mairie (and outside our hotel, Hôtel d'Alibert). All children are invited to carry a colorful paper lantern, handed out in the town square, and then walk with the procession to a field where the firework show awaits.  This tradition has been in place for many years, and the entire town comes alive with music and dancing, all in the glow of the flickering candle lit lanterns amidst the old village buildings and narrow streets. Magical.

The Children of Caunes-Minervois with their Paper Lanterns

We spent the afternoon of the 14th in Carcassonne before the madness began, and got lost in the surrounding vine covered hills. We caught a glimpse of the entire fortified old town from there and it was like a fairy tale vision come to life.

Cité of Carcassonne

Horse led Wagons walking along the Ramparts of Cité

On our last night, we had our friends over for dinner at the Hôtel d'Alibert. Our hotelier, Fréderic, was a jovial character to say the least. He made us laugh and took good care of us. The hotel is well known for their local cuisine. They serve hearty regional dishes like Cassoulet and Daube (red wine stewed beef). We loved staying here and had a fantastic farewell dinner.

Our bedroom window at Hôtel d'Alibert

Hotel d'Alibert's inner Courtyard and Restaurant Terrace

Our Breakfast Table in the Courtyard

Foie Gras Créme Brulée at Restaurant d'Alibert. Insane.

One of the days found us up in the marble quarries in the hills of Caunes-Minervois. It was one of the most striking places we have ever seen. Rose colored thick slabs of marble that created an amphitheater like space. I could take photos here all day. The rosey marble of this quarry was made famous by it's use in palaces like Versailles. It was a favorite of Marie-Antoinette.

Rose Marble Quarries of Caunes-Minervois

Another Guest's Summer Kit