New Adventures with the Traveling Pear Chef

Far too many days have have passed since we last posted, and far too many life events have materialized in that same amount of time.  I guess that’s why we’ve been quiet.

This guy here, the Chef, was called from Coast Guard Headquarters in Washington, DC shortly after our return from the Midcoast of Maine.

Coast Guardsman

 

They heard he did wonders with food for the crews of both the USCGC MANTA and ABBIE BURGESS.  They were intrigued, and possibly wanted more from him personally.

 

IMG_7498

 

While the details of what headquarters wanted worked themselves out with the powers that be, he received a call from …

Taste of Home Magazine

Because of these delish little chocolate bars of goodness, he and they, will be featured in an upcoming issue!

 

brownie toffee bars

 

Then, a three week Coast Guard training sent him to Petaluma, California.  Naturally, where the Chef goes, I too shall go… this time with his Momma in tow.  It was five days of wine, cheese and rolling green hills, which equates to bliss. Very reminiscent of my dearest France.  And, it’s true what they say on TV.  Happy cows do come from California.  Just look at all that green grass and wide open spaces.  Makes me happy!

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These fluffy cuties look happy too!

Petaluma California

 

Bodega Bay

 

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Bodega Bay

 

Petaluma

While he was there, Coast Guard headquarters called and said… we want you in DC and we want you now. And so, within the next few weeks we’ll be on our a way to a new adventure.

washington DC

We never dreamed DC would be a place we would call home.  Paris yes, but DC, not a chance.  It makes sense though.  There’s plenty of history and the culinary experiences are endless.   Not to mention it’s only ten hours from the future Traveling Pear Forever Farm!  We like that idea very much.

Any advice for a pair of DC newbies?  We’re searching for housing, neighborhoods, history jobs (pour moi), any kind of resource.  Send us an email, or comment.  We would be delighted to hear your suggestions.

 

 

 

Return to the Midcoast of Maine

Most people go South for warmer weather during their Spring time get-away.  Not us, we go North–to Maine.  We brave the near negative temps for a  week to take in all that we miss… friends, food, fun, farm life and the making of fabulous memories in Vacationland.  Possibly we’ll have our own slice of Maine next year ;-)

sunset over new england

 

Maine

 

40 Paper Camden

 

Coastie friends

 

Willow Bake Shoppe

 

Don

 

Acadia National Park

ducks

 

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colored cottages

 

Belgian Horses

 

Belfast Maine waterfall

 

vinland portland maine

 

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50 acre Forever Farm  The Pear’s 50 acre Forever Farm

 Maine snowy road

 

Until then…

xoxo,

TTP

PS… special thanks to the Joyful Coasties, Burgess family, Momma Kitty and Oyster River farm peeps for making our Spring break memorable! We miss you all.

servez-vous to sweetness

The Chef happily slaved away in the kitchen today so that this neglected blog could get a fresh post of sweetness.  He pulled out his mother’s favorite recipes–a strawberry pretzel salad dessert and the ever-so-coveted brownie toffee bars.  They’re only seen at Christmas time around these parts.  Though I believe the Coasties he cooks for might see them at least monthly.  Can’t be for sure though.   The leftovers never seem to make their way home.  

Then out of the wild blue yonder he unexpectedly whips up an almond macaron batter!  Without hesitation I ran to the cupboard, shuffled around in the top cabinet behind what remains of my last few boxes of Twinings Thé Vanille to find my dear Ladurée Marie Antoinette tea.  He knew all along what he was going to make.  A pastel aqua blue cookie with a perfectly perfumed tea infused buttercream… my heart melted.  He seriously knows how to read my mind before I even know what I’m thinking.  

So without further ado… servez-vous to the sweetness of this Sunday.     

strawberry pretzel salad desset

brownie toffee bar

a break in between the trips to the overn...ginger beer, rum, meyer lemon

a break in between the trips to the oven…ginger beer, rum, meyer lemon

Laduree Marie Antoinette macaron

Laduree Marie Antoinette macarons

a very old table cloth of my great-grandmothers... servez-vous!

a very old table cloth that belonged to my great-grandmother who married a Frenchman

Interested in one of these recipes?  Send us a message, we’ll be happy to pass along.

xoxo,

TTP

the snow day that didn’t come

The forecast called for a “wintry mix” –possible snow and sleet today.  The schools closed, the Chef had a free day of liberty, the roads were sand/salted as were the stairs here at our humble abode, yet…all we’ve seen is drizzle, and small drops of rain posing as snow.  Made me think of these photos I took last weekend, when the forecast was a wee-bit more spot on.

ice on a fence

frozen berry

water drops

bokeh water drops

macro water drops

macro water drops

water dropletsStay warm dear friends…

Do you have to let it “lengua”?

“Do you have to, do you have to, do you have to let it lengua?” (Linger by the Cranberries)  You’ll understand at the end…

Langue de boeuf” is what the Chef cooked tonight…for the first time ever.  That would be beef tongue in English.  It sounds so more gourmet, and delicious when pronounced in French.  There’s an added finesse to it ;-)

The Chef adapted his version from the recipe “langue de boeuf sauce madère“– French Feasts: 299 Traditional Recipes for Family & Gatherings by Stéphane Reynaud.  You see, the Chef is all about cooking every single part of the animal that’s edible. His favorite dish when in France– tête de veauyou’ll have to look it up because I can’t describe it.  I’m an on-the-fence-vegan/vegetarian as of right now…it must be my new found passion of Orca welfare or just animal welfare in general.

My culinary choices don’t hinder the Chef though.  Rather, I urge him to explore his culinary aspirations.  It was either langue de boeuf or guacamole and birdseed crackers pour moi.  Also, I took comfort in knowing this langue came from a happy bovine which was raised humanely and organically not too many miles north of us.  Only sweet Texas grasses passed over it’s tongue. We’re also practicing our  “dinner menu” for the future BnB we’ll operate one day.  So here it is…you be the judge…on or off the menu?

Langue de boeuf avec sauce au vin blanc:  (beef tongue with white win sauce served over a creamy cauliflower purée)

Oyster River Winegrowers

 

langue de boeuf with white wine

langue de boeuf

 

langue de boeuf, creamy white wine sauce, capers, tarragon and sliced cornichons

table set for two

a table set for deux

langue de boeuf  with capers, tarragon and cornichons

So there you have it…langue de beouf!

Recipe:

organic beef tongue (rinsed well)

boiled for 3 hours in a vegetable stock (stock also included fresh rosemary, thyme, sage and celery)

white wine sauce:  

One tbsp. butter melted, one tbsp. finely chopped shallots- sweated in a sauce pan.  Add one tbsp. flour and cook for 3-5 min.  Deglaze the pan with a half cup of wine, scraping up the bits on the bottom.  Allow it to reduce by half, then add a ladle of cooking stock.  Pour in two tbsp. cream, and simmer until the sauce coats the back of a spoon, and season with salt/pepper.  Finish the sauce by adding thinly sliced cornichons and capers (as many as you like).  Cover the tongue slices with this sauce and sprinkle with fresh tarragon leaves.

cauliflower purée

Organic cauliflower florets (one head) cooked in salted water until very tender, then drained.  Bring back to stove, add two tbsp cream and blend with hand mixer or emulsifier mixer.

So do you understand? Lengua, linger..get it? This was the Chef’s corny idea.  Sorry :-)

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