CANICULE

Oui, c’est vrai. We are under a spell of heat.

In my brain, currently a mass of mush, a Canicule is when the thermometer rises above 35. I have experienced the Canicule, in fact every Summer in either July or August, there are often one or two Canicules. They would last for 3 days and my habit was to shutter the house dark, close all windows and patter about in a cool flowing dress. I feel tres fortunate to have this house when a wave of hellish heat burns about my pastoral countryside – I barely open the front door during the Canicule. And in the past, I have been fortunate to not have guests during the extreme heat events. Mais maintenant, je suis host avec experience canicule!

Yesterday I said farewell to Paula & Selena who came for 4 nights to experience the cooking class week-end and excursions to Sancerre, Menetou-Salon and Pouilly sur Loire. Selena lives in Nanaimo and owns GP Cottonwood Stables. Paula lives in Vancouver and will be interviewing me soon for her podcast – In My Kitchen with Paula.

I also said farewell to Nathanael who lives in Switzerland, close to Bern, and was in the Atelier for 20 nights. When he arrived, he was actually chilly – it was only 22 degres - and used the fire belly to keep warm while he worked on his book. This last week I witnessed no smoke whispering through the chimney! Nath makes films. I cooked dinner for him one night as I was curious to learn more about his life, and he shared a story he made into a 49-minute film and published on YouTube. I asked Nath to send me the link; I watched before retiring - spent many moments pondering the film, and slept softly.

I share the trailer link with you - [TRAILER] Home - Between the Swiss Alps and the Ukrainian War Zone | Award-winning Film

J’espere you are encouraged to regard his film.

Home - Between the Swiss Alps and the Ukrainian War Zone | Award-winning Film | Documentary / Essay

I feel the heat most definitely curtailed the ideas that would have realised if the weather had been temperate, both in time outside of the house and the meals we cooked together and ate. What did occu? Long and compelling conversations roosting together either in the courtyard, under the Wisteria, and as the weather warmed higher still, in a shuttered candlelit dining room. A different experience, but together we settled into what was, and comfortably carried on.

I was to have a couple arrive today for 5 nights, but they were able to change flights and postpone until Octobre.

On our own again.

I sat under the Glycine for a short spell just staring at the garden, watching plants expire before my eyes, even though each morning I rise at 6h00 to water. It did not feel real, I thought I was watching a film about a hot spell in France, mais non, je suis le cinema – come to me for a histoire surrealiste – learn how to trip the heat fantastique while gently swaying through a French Wilt.

You may imagine and would be correct to feel - Minette n’est pas heureuse. Some mornings she greets me with a mournful stare and choking miaou, today she was screaming, angry to have wandered about chaud all night and not at all desirous to experience anotre jour – similar to jour passe, only warmer. She eats little, and I can only hope she is hydrating. In house she has her bowl of water in its usual place, and in the courtyard, I refresh a bowl of water morning and evening. There are 3 different water stations in the garden which she shares with the bees and birds and lizards – all refreshed twice daily. Yesterday she was on the bed from 6h00 to 18h00. I then held her close and carried her downstairs into the cooler salle a manger for apero with neighbours. She enjoyed the sofa and found our gossip comforting. I keep a fan near her when she sleeps, and she is grateful – actually purrs when I stroke her!

So, what do you eat during a Canicule?

Well, we ate a great deal – Paula and Selena are most definitely Gourmandes - and enjoyed bottles of Sancerre Rose, Pouilly Fume, Menetou-Salon et Cote de la Charite.

We probably over ate as my guests were anxious to both decouverte and consume the specialties of this region. Et oui, we drank too much wine. Oui, nous avons fait preuve de vigilance, and did pour a lot of water down our little red lanes – a mediation to balance our overindulgence of food, wine, and heat. Et apres-midi sieste, before the evening menu commence, a cup of tea was both welcoming and wise.

My Canicule favourites?

Espelette Butter on Dark Rye - with Sardines from a Tin - pressed into the butter on the bread.

Fava Bean and Courgette Salade Compose. I take the pods of Feve and roast them in a hot oven for about 10 minutes. I then remove the pod and gently pry the shell from the fava. I then place the separated halves of fava into a prepared vinaigrette. The vinaigrette: 1 clove fresh garlic minced fine, 1 tablespoon lemon juice, a drop of white wine vinegar, 3 tablespoons olive oil, salt and pepper. Add lots of chopped parsley and mint. Using a mandolin slice a young and thin courgette into rounds and layer onto a plate. Do not overlap too much. Sprinkle lemon juice, sea salt, and a drizzle of olive oil over the courgette. Spoon the fava bean and vinaigrette over the courgette, zest lemon over all and leave at room temperature for up to one hour before serving.

Salad with warm confit of Gesier de volaille. I purchase the confit of chicken gizzards at my butcher. They come vacuum packed. I open the sac, place all innards into a fry pan and gently heat. When gizzards are warm - remove and slice. Into the warm jus, I place a tablespoon, maybe more of Sherry Vinegar, salt and pepper. I then put both gizzards and sauce over the salad and tenderly toss together.

Cerise Clafoutis - 500 grams cherries, 50 g flour, Pinch of salt, 50 g sugar, 4 eggs, 500 ml milk, 2 egg yolks, 4 tbsp cognac (abricot liquer is a fine substitute) Confectioners’ sugar (for sprinkling). Set the oven at a moderately hot temperature (190) Spread the cherries (pits in s’il vous plait) in the buttered baking dish. Sift the flour into a bowl with the salt, and stir in the sugar. Gradually beat in the eggs, two at a time, alternating with the milk, and continue beating until just mixed. Beat in the egg yolks. Strain the batter over the cherries and spoon the cognac on top. Bake for 45 minutes or until the clafoutis is puffed and brown. Let cool until warm; it will sink slightly. Sprinkle with the confectioners’ sugar.

Sicile pistache glace – I purchase from the Chocolate Shops Summer Ice-Cream Parlour.

And last night for apero with neighbours, I plucked one of the few tomatoes I will experience from my struggling vines, and sliced it thin. I sliced baguette tradition, put a thin slice of chevre cut from a crotin demi – sec on the bread, the tomate sur la chevre which I then sprinkled smoked Cornish salt over. Desole, it was too dark in my shuttered home to take a photo!

From our warm hearts to you, bonne journee - and bon courage should a Canicule spread its heavy presence over your region.