Dreamy Dining Room

My husband and I rented a beautiful two bedroom apartment in the historic center of Uzès, South France. This apartment is within walking distance of everything, so convenient, so relaxing, and so inviting. If you ever get a chance to visit this charming town, plan on staying a few days.

We found this stunning apartment on AirBnB, called C’est la Vie, managed by Dominique and Christophe Cachat. She is American, and he is French. Dominique loves remodel, decorating projects, brocante finds, and it shows. They offer a number of properties to rent in the area which can accommodate a number of guests. Their website is www.uzesvacationrentals.com

Dreamy Kitchen

The kitchen all on one side, and all in white, has everything, even a dishwasher. I must admit we ate out most evenings, at wonderful tiny restaurants, some which were recommended, and some we stumbled across.

Wednesdays and Saturdays are market days in Uzès. We went to the Wednesday morning market which is bustling, located in the town center under beautiful canopy trees called Place aux Herbs. We had fun browsing, and bought some beautiful vibrant red-ribbed tomatoes, olive oil, black olives, Camargue (the wild marshland natural region south of Arles) honey, and more. From the cheesemongers we bought fresh goat cheese medallions and aged Tomme sheep cheese.

Rainbow Swiss Chard at Uzès Wednesday Market

Engaging in conversation with the chatty sheep cheesemonger, Monsieur Cheesemonger gave us this tub of his whipped sheep ricotta cheese as a gift. He wanted us to try it. He suggested it could go with sweet or savory. He said, “Have it for breakfast with fruit and honey, or in the evening with olive oil and herbs on a baguette.” Wow!

A Gift of Whipped Sheep Ricotta Cheese

I thought for a while, what could I make with this whipped sheep ricotta as a dinner. What came to me was a pasta dish inspired by Half Baked Harvest One Pot Recipes, a sort of loose combination of these two recipes,

One Pot Spinach and Sun-Dried Tomato Burrata Pasta and One Pot Sun-Dried Tomato Pasta with Whipped Ricotta. I had mades these recipes before, and was inspired to do something similar with the ingredients I had. I didn’t have sun-dried tomatoes, but I had wonderful fresh market tomatoes.

Fresh Spinach Washed, Dried and Cut Up

I prepared the lovely fresh spinach, rinsing, drying, and cutting it up. I added a little Basil Olive Oil to a large pot, and began warming it.

Finely chopped a shallot and sauteed it in the pan. I then added my beautiful market tomatoes ( I wished I had bought more), a couple of tablespoons of rich tomato paste, a tablespoon of balsamic vinegar, chopped black olives, sea salt, and freshly ground pepper. The tomatoes began to break down, and a nice sauce started.

Making Tomato Sauce with Black Olives

When I felt the tomato sauce was ready for the last ingredients, I added 8 ounces of shelled dry pasta, all of the spinach, and about 4 cups of water to the same pot, gently stirring on a medium low heat.

Adding Pasta, Water, and Spinach to the Sauce

Ten minutes or so later, the pasta had absorbed all of the water, and also the beautiful tomato sauce. It was a nice, creamy texture. Since I thought this sheep ricotta cheese was so fresh, and so special, I used it as a topping on the pasta, being very generous with a big dollop, rather than mixing it in with the tomato pasta. I think that was a good idea, because I didn’t want to take away the fresh flavors of the sauce.

One Pot Tomato Pasta with Spinach and Whipped Sheep Ricotta

We had a baguette to serve with our pasta dish, so one could also put the whipped ricotta on the baguette too. My one pot pasta dish turned out beautifully. It was a wonderful relaxing evening in with a delicious dinner and a nice bottle of wine.

I didn’t even mention the wine. Since we are winemakers, we always like to explore the wines of the area when we travel. The wine in this area is very, very good, and quite reasonable. Many of these wines are made with the Syrah, Grenache, Mourvèdre grape varietals. We befriended the local savvy wine merchant, who suggested a few local bottles for us to try. Chin! Chin!

à Table, Chin Chin, et Bon Appétit!

Not to forget dessert. The French really have some amazing desserts and pastries to tempt you. Earlier in the day, we stopped at our favorite boulangeries/pâtisserie and picked up a Lemon Meringue Tart for dessert. Heaven. I hope you enjoyed, Dreamy Dinner Chez Nous!

Splitting a Lemon Meringue Tart for Dessert

Bon Appétit et Bon Weekend…Bonnie

Turkey Pumpkin Chili for the Super Bowl

Turkey Pumpkin Chili is a great recipe for cool autumn and winter evenings, yet can rise to the occasion for an event like the Super Bowl. Easy to make, good for you, and it incorporates a wonderful medley of spices. I immediately thought of cookbook author, Samia Nosrat, whose popular book and cooking herald the virtues of combining “Salt, Fat, Acid, Heat” for maximum flavor in each recipe.

This chili has it all, and is a great way to use canned pumpkin puree leftover from your fall pantry. Make it with kidney and northern beans and pair it with Pumpkin Maple Cornbread. Make it with pinto beans and navy beans and pair it with tortilla chips, salsa, and guacamole. Either way the compliments will flow.

Turkey Pumpkin Chili

by Julia Levy

Lovingly Adapted from Southern Living Magazine, October 2021

Makes 6 servings, Total Time: 30 minutes

Ingredients

• 2 tablespoons canola oil

• 1 ½ cups chopped yellow onion (about 1 medium onion)

• 1 cup chopped poblano chile (about 1 large chile)

• 1 pound ground turkey

• 1 tablespoon minced garlic (about 3 garlic cloves)

• 1 tablespoon chili powder

• 2 teaspoons smoked paprika

• 2 teaspoons ground cumin

• ½ teaspoon dried oregano

• ½ teaspoon cayenne pepper (optional)

• 2 cups chicken broth

• 1 cup canned pumpkin (from 1 [15-ounce] can)

• 1 (15-ounce) can fire-roasted crushed tomatoes

• 1 (15-ounce) can pinto beans, drained and rinsed

• 1 (15-ounce) can navy beans, drained and rinsed

• 1 ½ teaspoons kosher salt

• 1 tablespoon fresh lime juice (from 1 lime)

• Toppings: chopped fresh cilantro, tortilla chips, shredded Mexican cheese blend, sour cream

Directions

1. Heat oil in a large Dutch oven over medium-high. Add onion and poblano; cook, stirring occasionally, until softened and lightly browned, 6 to 7 minutes. Add turkey, stirring to crumble; cook until no longer pink and starting to brown, about 5 minutes. Stir in garlic, chili powder, paprika, cumin, oregano, and cayenne (if using); cook, stirring constantly, until fragrant and turkey is coated in spices, about 1 minute.

2. Stir in broth, pumpkin, tomatoes, pinto beans, navy beans, and salt. Bring to a boil over medium-high. Reduce heat to medium-low and simmer, stirring occasionally, until thickened slightly, about 5 minutes. Stir in lime juice.

3. Ladle chili evenly into bowls, and top with desired toppings.

Please Note: I like using pumpkin puree especially in chili, as it lends a nice creamy base without fat. I used an entire 15-ounce can of pumpkin puree. Add more chicken broth if needed, for your desired chili consistency.

Bon Appétit et Bon Weekend…Bonnie

Like A Piece Of Art, This Tart Is Ready For Oven

My eye caught this recipe because I love tarts, I love pumpkin, and I love recipes that have a “wow” factor. This recipe from Victoria magazine 2018 has all three. To plan ahead, this recipe calls for cooling in the refrigerator the finished tart for 4 hours before serving.

Swirled Pumpkin and Cream Cheese Tart

Lovingly Adapted from Victoria 2018 Magazine

Makes 1 (10-inch) Tart

For Crust:

1-3/4 cups crushed gingersnap cookies

1/2 cup finely chopped walnuts

3 tablespoons firmly packed brown sugar

1/4 teaspoon ground cinnamon

6 tablespoons butter, melted

For Pumpkin Filling:

1 (15-ounce) can pure pumpkin , preferably Libby’s

1/2 cup granulated sugar

2 large eggs

1 egg yolk

2 teaspoons pumpkin pie spice

1 teaspoon vanilla extract

3/4 cup heavy whipping cream

For Cream Cheese Swirl:

4 ounces cream cheese, softened

3 tablespoons granulated sugar

1 egg yolk

1/4 cup heavy whipping cream

Garnish:

Sweetened whipped cream

Fresh mint leaves

Directions:

1) Preheat oven to 350 degrees F.

2) For crust: in a large bowl, stir together crushed cookies, walnuts, brown sugar, and cinnamon. Add melted butter, stirring to combine. Press mixture into bottom and up sides of a 10-inch tart pan with removable bottom. Recipe Note: I crushed cookies in a food processor to get a fine crumb texture. I would also add the walnuts in the food processor to get a finer walnut texture for the crust. Place a baking tray with parchment paper under the crust while baking. Bake for 12 minutes. Set aside to cool.

3) For pumpkin filling: In a separate large bowl, whisk together pumpkin, sugar, eggs, egg yolk, pumpkin pie spice, and vanilla extract. Add cream, whisking until mixture is smooth. Pour into cooled crust.

4) To prepare cream cheese swirl: In a medium bowl, beat cream cheese and sugar with a mixer at medium speed until creamy. Add egg yolk, beating until mixture is smooth. Beat in cream. Drop cream cheese mixture over pumpkin mixture by tablespoonfuls. Gently swirl mixture with a knife.

5) Bake until center is set, 35 to 40 minutes. Recipe Note: The tart filling mixture is full in your tart pan. Place a baking tray with parchment paper below your baking tart while baking. Let cool completely. Cover and refrigerate for at least 4 hours before serving. Garnish serving with sweetened whipped cream and fresh mint, if desired. Enjoy!

Bon Appétit et Bon Weekend…Bonnie

Morning Glory Muffin With Fruit

Evidently the Morning Glory Muffin recipe has been around for a while, but is new to me this fall. I saw this recipe recently from my saved October 2018 Victoria magazine.

Ina Garten has a similar Morning Glory Muffin recipe which she made famous at Barefoot Contessa. There are a few different ingredients such as using all-purpose flour instead of whole wheat flour and adding sweetened shredded coconut. Garten’s recipe was inspired by the muffins made at the Morning Glory Cafe on Nantucket. You can also find this recipe in her cookbook, Cook Like A Pro.

Regardless of which recipe you use, this comforting muffin is full of goodies with grated carrots, Granny Smith apples, crushed pineapple, raisins, pecans, and more. One could describe the Morning Glory Muffin as similar to eating a piece of carrot cake without the icing.

Morning Glory Muffins

Lovingly Adapted from Victoria 2018 Magazine

Ingredients:

1-1/2 cups whole wheat flour

1/2 cup old-fashioned oats

1 cup firmly packed brown sugar

2 teaspoons ground cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups grated carrots

1 cup cored and grated Granny Smith apple

1 (8-ounce) crushed pineapple, drained

2/3 cup vegetable oil

3 large eggs

1/2 cup chopped pecans

1/2 cup raisins

Directions:

Preheat oven to 375 degrees F. Line 9 jumbo muffin cups with paper or foil liners. Recipe Note: I used the standard muffin tin with tulip papers, which made approximately 16 muffins total. Amazon has a nice assortment of tulip liners for baking.

In a large bowl, stir together flour, oats, brown sugar, cinnamon, baking powder, baking soda, and salt.

In a medium bowl, stir together carrot, apple, pineapple, oil, and eggs. Add to the flour mixture, stirring until combined. Stir in pecans and raisins. Spoon batter into prepared muffin cups.

Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Recipe Note: I baked muffins for about 20 minutes because they were standard muffin size and not jumbo muffins. Let cool in pan for 10 minutes. Remove from pan, and let cool slightly on wire racks. Remove paper or foil liners for serving if desired. Recipe Note: I like the tulip liners, so kept mine on. Enjoy!

Bon Appétit et Bon Weekend….Bonnie

Zesty Pumpkin Soup Using Libby’s Pure Pumpkin

Last year I helped put on a fall potpourri workshop for one of my garden clubs. Besides the workshop, my dear friend and I also created a lunch for everyone to enjoy afterwards and called it “Pumpkin Potpourri Picnic.” The menu was pumpkin-themed from the appetizer to dessert, and needless to say, it was a big hit!

Featured on our menu was Zesty Pumpkin Soup, originally a recipe from Libby’s Pure Pumpkin can many, many years ago. This subtle pumpkin soup is so tasty with the right mix of flavors, and ease in making. I love this recipe because it lets the wonderful flavor of the pumpkin shine through.

Two “must use” secret ingredients in this recipe, are the Libby’s Pure Pumpkin and Spice Islands Curry, both found on amazon and at most grocery stores.

Last fall I shared with you another recipe from this menu, Pumpkin Maple Cornbread, which is a perfect complement for this delicious soup. Enjoy!

Zesty Pumpkin Soup

Lovingly Adapted From Libby’s Pure Pumpkin Can

Ingredients:

¼ cup butter

1 cup chopped onion

1 clove garlic, crushed

1 tsp. curry powder (Spice Islands Curry—the best)

½ tsp. salt

1/8 to ¼ tsp. ground coriander

1/8 tsp crushed red pepper

3 cups chicken broth

1-3/4 cup (16oz) Libby’s Pure Pumpkin

½ cup half and half cream

Sour Cream & Chives (optional)

 Directions:

In large saucepan, melt butter, sauté onion and garlic until soft. Add curry powder, salt, coriander, and red pepper. Cook 1 minute. Add broth. Boil gently uncovered 15-20 minutes.

Stir in pumpkin and half and half. Cook 5 minutes. Pour into blender and blend until creamy.

Serve warm. Garnish with dollop of sour cream and snipped chives.

 Related Past Post:

Pumpkin Maple Cornbread

Bon Appétit et Bon Weekend…Bonnie

Adapted from Simple Pasta by Odette Williams

Chopped Salad Pasta is a wonderful recipe that is so versatile. It is virtually an antipasto pasta salad with complementary flavors of salami, chickpeas, fontina cheese, pepperoncini with a nice foundational vinaigrette dressing. I first saw this recipe in the Wall Street Journal, which was lovingly adapted from Simple Pasta by Odette Williams. The beauty of this recipe is you can easily substitute various ingredients to suit your taste and what might be in your pantry. For instance, you can swap out salami for tuna packed in oil, or add marinated quartered artichokes instead of pepperoncini, or substitute toasted pine nuts for the fontina cheese. Make it your salad for your taste!

Chopped Salad Pasta

Makes 4 servings

30 minutes Time

Ingredients:

• 2 tablespoons finely diced red onion

• 2 tablespoons red wine vinegar

• 2 tablespoons lemon juice

• 10 ounces dried ditalini or other small pasta, like macaroni or small conchiglie

• A splash of extra-virgin olive oil, plus ½ cup

• Two (15-ounce) cans chickpeas, drained and rinsed

• 4 ounces salami, cut into matchsticks

• ⅔ cup coarsely chopped pepperoncini

• 6 ounces fontina, cut into ¼-inch cubes

• 2 cups coarsely chopped radicchio or arugula

• ½ cup finely chopped flat-leaf parsley

• 1 tablespoon honey

• 1 teaspoon whole-grain mustard

• 8 sprigs thyme, stemmed

• ¾ teaspoon kosher salt

• Freshly ground black pepper

Directions:

1. In a small bowl, combine onions, vinegar and lemon juice, and let marinate while you cook pasta.

2. Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, according to package instructions. Drain pasta in a colander, place in a large bowl and add a splash of olive oil to stop it from sticking together.

3. Add chickpeas, salami, pepperoncini, fontina, radicchio and parsley to pasta, and toss to combine.

4. Whisk ½ cup olive oil, honey, mustard, thyme and salt into onion-vinegar mixture and season with pepper. Pour over pasta and toss to combine.

5. Serve pasta on a platter and season with some cranks of pepper.

Recipe Note: This recipe states it makes 4 servings, but I found it made more. I think it helps to chill the recipe ahead a few hours to let all of the beautiful flavors meld, and then bring it up to room temperature before serving.

Related Past Posts:

Roasted Butternut Squash Salad
Perfect Holiday Salad

Bon Appétit et Bon Weekend…Bonnie

Julia Child’s Affectionate Top Two Floor Apartment, “Roo de Loo” at 81 Rue de L’Université

This Monday, August 15th, is Julia Child’s birthday. I have had it noted on my planner for some time. She means so much to me, as I am sure she means so much to all of you too. Her life and accomplishments are well documented and cemented in history, as well as her loving marriage to Paul Childs. What a duo!

Visiting Paris back in spring of 2015, I walked to the street, and sought out the apartment building, the two top floors where the Child’s resided in their post World War II days and Julia embarked on her culinary passion and adventures. It was really important for me to see their building in person, and my husband thankfully was very obliging in this walkabout. To my knowledge, there is no plaque mentioning Julia Child near the building for various reasons, the French bureaucracy, and Julia Child was much more revered in the United States, ironically than in France. Truthfully, I think Julia Child would have preferred it that way. One only has to use your imagination to scan your memory for all the book and movie details made on her glorious life. Knowing she was here, is enough for me.

Rue de L’Université in 7th Arrondissement in Paris, France

I love so many aspects of Julia Child, and her quotes on food and life always give me a chuckle. By the way, Julia Child who cooked everything, yet it is well known her favorite lunch at home was tuna fish salad on a toasted English muffin.

Wonderful Julia Child Quotes:

“People who love to eat are always the best people.”

“I believe in red meat. I’ve often said red meat and gin.”

“A cookbook is only as good as its poorest recipe.”

“It’s so beautifully arranged on the plate, you know someone’s fingers have been all over it.”

“The only time to eat diet food is while you’re waiting for the steak to cook.”

“I am not interested in dishes that take 3 minutes and have no cholesterol.”

“This is my invariable advice to people: Learn how to cook—try new recipes, learn from your mistakes, be fearless and above all have fun.”

“With enough butter, anything is good.”

“Cooking well doesn’t mean cooking fancy.”

“Life itself is the proper binge.”

“You’ll never know everything about anything, especially something you love.”

“If you are afraid of butter, use cream.”

“A party without a cake is just a meeting.”

“I enjoy cooking with wine, sometimes I even put it in the food…”

“The measure of achievement is not winning awards. It’s doing something that you appreciate, something you believe is worthwhile.”

This Monday, please make a special culinary nod to Julia Child in celebration of her birthday, and touching us all with her passion.

Bon Appétit et Bon Weekend…Bonnie

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Ready to Serve Tomato Coconut Soup

In my travels recently, I had this marvelous soup, served with a rustic petite boule. Heaven. Afterwards, I made my way towards the kitchen to ask for the recipe. The kind sous-chef was able to jot down the basics of the soup for me, but I would have to create it for 4 to 6 servings versus quantity for a cafe “soup of the day.”

Tomato Coconut Soup

Makes 4 to 6 Servings

Dice three stalks of celery, one white onion, and three peeled carrots in 2 tablespoons of olive oil, or butter creating a mirepoix (a flavor base made from diced vegetables cooked—usually with butter, oil, or other fat—for a long time on low heat).

Add two teaspoons minced ginger, two teaspoons minced garlic, and one teaspoon dried oregano to your diced vegetables, continuing over low heat, sweating these ingredients (softening them without browning and cooking in their own juices). Add 1/2 teaspoon salt and freshly ground pepper.

Blend a large 29-ounce can of tomatoes in a blender, add to your mirepoix mixture. Add two 13.5-ounce cans of unsweetened coconut milk. Stir well. Bring mixture to a boil, turn down heat, and simmer for 20 minutes to let the ingredients meld. Season further with salt and pepper to taste.

Serve warm with chopped chives or a garnish of your choice.

Recipe Note: This soup has a nice texture with the diced vegetables. If you wanted a smoother soup, you could further puree the soup. If you prefer a little kick to this soup, add a generous pinch of chili flakes or cayenne pepper.

I always enjoy a good soup. This “Tomato Coconut Soup” recipe, was one that I had never had before. I see online that there are many, many tomato coconut soup recipes, each one a little different. Please share if you have a favorite tomato soup recipe. Please share if you make this recipe. Enjoy!

Past Related Posts:

Delicious Roasted Tomato Soup

White Bean, Pasta, and Swiss Chard Soup

Bon Appétit et Bon Weekend…Bonnie