S: Menus & Memories from Marouatte
FC: Menus & Memories from Marouatte
1: This book is dedicated to the couple that made it all possible. Your love and devotion to each other, your family and friends, and your zest for life, are inspirational to say the least. Thank you for including us in your celebration. Forty years of marriage never looked so good, or so easy. Hillary
2: "When you have love, fresh bread, wine and cheese, there is no other food needed" To sit on the veranda of such a magnificent castle looking over the walls at the farmland below while sharing the companionship of good friends is like heaven on earth. Recounting the stories of Black Guy, shooting peasants with arrows from our room, puts it all in perspective....... What a wonderful anniversary present to share with your friends, memories that will last forever. (When we have grandchildren in the future Old Macdonald had a Farm will always be my favorite song. I just wish I knew Danish.) Gary & Judi
4: Lyse's Birthday Dinner Salmon & Potatoes Mix one tea spoon of good olive oil and one tea spoon of honey together (for 2 – otherwise you multiple by the number of guess). Glaze your fillet of salmon, let it sit in the fridge for as long as you need then set your oven at 350. In the meantime you melt a little butter (or olive oil or both) in an oven proof pan and cook your fillets for 2 minutes on each side then place in the oven for 10 minutes and voila! For the fingerling potatoes, half blanch them in salted boiled water, drain and mix with a pack of lardons (if you cannot find lardons, use pancetta or even bacon), and salt and pepper in a roasting pan and place in 400 degree oven for half an hour or until golden.
5: One of our fondest memory from this most interesting trip, is all the time the whole group spend thinking, talking, shopping and eating food and drinking wine. We certainly did honors to local delicacies and wines. The whole idea of chasing local outdoor markets all over the region, depending on the day of the week, added a most charming dimension to grocery shopping. The Perigord region has for itself the ultimate impossibility : a bad meal. Lyse & Roberto
6: Rabbit Marouatte Or Poulet Marouatte for those less adventuresome 3 lbs of something in small pieces 2/3 cup olive oil 2 celery stalks,sliced 6 oz kalamata olives 3 cloves garlic chopped 1/2 tspn dry oregano pinch dry red pepper flakes fresh ground pepper to taste, 1 tsp salt 1 tsp capers 1/2 cup white vinegar Wash rabbit or chicken well. Soak in cold salted water for several hours and rinse and dry. Saute celery in heated oil several minutes and remove from pan and reserve. Raise heat in the large heavy skillet and fry the rabbit or chicken pieces a few at a time until nicely browned. Lower the heat to medium and add the celery, olives, garlic, seasonings, and capers. Stir gently until blended. Sprinkle with vinegar and simmer, covered, for about 30 minutes until tender. Remove the pan from heat and let it rest, covered about 10 minutes to combine flavors. Serve with noodles and a salad. Karen & Gary
8: To Market, to market... David and I vividly remember going to the market in Perigeaux that day we were buying groceries for our dinner. The French call skewered meat "brochettes". And so we bought "brochettes de bouef" and "brochettes de poulet". The cherry tomatoes were the freshest we've ever had from any market anywhere!! The entire market was so alive with singing, spices, scents, and sausages!!!! The man that sold us nectarines was singing Italian opera. The butcher gave us free samples of canard sausage, which was all the rage in Perigueux!! David, of course, ate chocolates throughout our shopping experience - gone before we got in the car! We LOVED our market experience; one of our fondest memories of France. Beth
10: Beef , Chicken & Veggie Kebabs What you'll need: *Chunks of chicken and beef *onions, peppers,zucchini, potatoes (all chunked the same size as the beef and brushed with olive oil, S&P) *cherry tomatoes -Marinate beef and chicken (separate bags) with olive oil, garlic, S &P, balsamic vinegar--only an hour or two. -Meanwhile, parboil the potatoes until almost tender. Cool and then rub with olive oil, salt and pepper. -Skewer beef all on the same skewer, chicken with chicken, onions together, peppers together, potatoes together-- to promote even cooking Place skewers on a HOT grill and cook until done. Everything should be done within 15 minutes or so. Slide meat and veggies off of skewers and mix together on a platter. Halved raw cherry tomatoes drizzled with olive oil, S&P, and parsley finish this summer dish. Enjoy!! Beth & David
12: Beef Bourguignonne fatted bacon, chopped (optional) 3 lbs. good stew beef, cut into 2 inch cubes 2 onions, chopped 1 cup burgundy 2 tablespoons olive oil 1 bay leaf 2 tablespoons parsley, minced 1 sprig fresh Rosemary 1 sprig fresh thyme 1/2 tsp. salt 1/2 tsp. ground black pepper 4 cloves garlic, minced 2 tablespoons butter 2 to 3 tablespoons flour 2 large carrots, chopped 4 potatoes, peeled and chopped cup of mushrooms Dredge the beef in flour, salt, pepper mixture. Brown bacon and beef cubes well in butter and olive oil in a large Dutch oven. Cook for five minutes minutes, stirring constantly. Stir in water and burgundy to deglaze the pan. Add all other ingredients except mushrooms. Bring to boil. Reduce heat and cover. Simmer (very low heat) for 2 hours, stirring occasionally to make sure water level covers the ingredients. Add mushrooms for the last 20 minutes. Serve garnished with fresh parsley and a slice of toasted baguette. Susan & Niels
14: No 4th of July party is complete without hamburgers, a strawberry blueberry flag cake, non biodegradable party streamers, and launching water balloons off the backside of a 14 century French castle at helpless motorists below. Jon
16: Jon's Birthday Chicken Piccata 4 (6-ounce) skinless, boneless chicken breast halves 1/4 cup all-purpose flour (about 1 ounce) 1 tablespoon butter 1 tablespoon olive oil 1/2 cup white wine 1/2 cup fresh lemon juice, divided 2 tablespoons capers plus some liquid 1/48 teaspoon salt 4 cups hot cooked spaghetti (about 8 ounces uncooked) 2 tablespoons chopped fresh flat-leaf parsley Preparation Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place 1/4 cup lemon juice in shallow bowl and flour, mixed with some salt and pepper, in another shallow dish, and dredge chicken through lemon juice and then flour. Heat butter and oil in a large skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until browned and cooked through. Remove chicken from pan; keep warm. Add white wine, 1/4 cup lemon juice, and capers to pan; scrape pan to loosen browned bits. Cook for 2 minutes or until slightly thick. Sprinkle with salt and pepper. Serve chicken over pasta. Top with sauce; sprinkle with parsley. For a richer sauce you can add a bit more butter and oil, and/or a small amount of flour whisked in. If making for a large crowd you can make everything but the pasta ahead of time. Under cook the chicken slightly and then finish in the oven right before serving. Reheat sauce in a pan or microwave. Hillary
18: Chocolate Chip Bread Pudding 1 1-pound loaf of French bread (great use for stale bread), cut into 1-inch cubes 10 tablespoons (1 1/4 sticks) unsalted butter, melted 1 cup semisweet chocolate chips 2 1/2 cups fat free half and half 1 cup sugar 4 large eggs 4 large egg yolks 2 tablespoons vanilla extract 1/8 teaspoon salt 2 tablespoons (packed) dark brown sugar Preheat oven to 350F. Butter 13x9x2-inch glass baking dish. Place bread in large bowl; pour 8 tablespoons melted butter over bread and toss to coat. Add chocolate chips and toss to combine. Transfer mixture to prepared dish. Whisk half and half, 1 cup sugar, eggs, egg yolks, vanilla extract, and salt in large bowl to blend. Pour over bread cubes in dish. Let stand 30 minutes, occasionally pressing bread cubes into custard. (Can be prepared 1 day ahead. Cover and refrigerate.) Drizzle remaining 2 tablespoons melted butter over pudding; sprinkle with brown sugar. Bake bread pudding until puffed, brown, and set in center, about 1 hour. Adding sliced banana is a great addition to this recipe. You can also drizzle with your favorite liquor before baking, like I did in France using local walnut liquor. Hillary
20: Not everything we ate had a recipe card attached... but boy were they yummy.
22: Karl's Vichyssoise Vegetable stock, either bought or home-made Potatoes, peeled and cubed Leeks, one bunch Butter Heavy cream, optional Salt and pepper to taste Cover potatoes with vegetable stock in large pan. Simmer until potatoes are falling apart. Split leeks in half. Wash well. Cut into thin slices. Saute in butter until tender. Add leeks to potato and stock. Simmer for a while. Season as you cook with salt and pepper. Optional: Stir in one or two cups of heavy cream just before serving. Mary & Karl
23: Getting lost on vacation generally leads to swearing, snapping and general grumpiness. Getting lost at midnight in the south of France, trying to find Chateau Marouatte, led to charming villages, gorgeous countryside and half-drunk Frenchmen showing us the way. Merci, Brantome merci, Saint-Vivien merci les tournesols and merci bien, Audrey and Tom, for inviting us to share in your celebration.
24: While sleeping in the "Maiden's Tower" I had the strangest dreams of medieval scenes, beautiful gowns, and horses with bells. I'd wake up and look over the countryside, and feel like I was still trasported to another time and place. Even now, I dream of Audrey, Tom and friends moving about a castle in medieval garb with fine wines and delicious food, then I wake up to a starkly different reality. Thanks to you both for feeding my imagination with such fodder, and enriching my life with this enchanting experience. "When we are dreaming alone it is only a dream. When we are dreaming with others, it is the beginning of reality." -Dom Helder Camara Thanks Audrey and Tom for helping to shape my reality with your whimsy. I love you both; may you have many more years of celebrating your incredible marriage! Cheryl
26: Cathy's Peaches and Wine Select one ripe peach per person. (White peaches are especially sweet) Remove the skin and pit from each peach, slice it and put the slices into a stem glass. Pour a slightly sweet white wine over the peach to cover it, or use any red wine (dry is wonderful). Let each glass sit for a few minutes so the peach slices absorbs the wine. Serve with a spoon as a dessert or as an afternoon or evening snack! Cathy & Ron’s Vinaigrette In a small bowl, whisk together cup white wine vinegar, 1 tablespoon Dijon mustard, teaspoon salt, 1/8 teaspoon pepper and a pinch of sugar. Slowly add cup extra-virgin olive oil and whisk until emulsified. You can also shake the ingredients in a glass jar or whisk them in a blender. Select on of these variations if you like: Substitute balsamic vinegar for the white wine vinegar. Use fresh lemon juice instead of vinegar and add cup finely grated Parmesan cheese. Add 2 tablespoons of chopped fresh herbs, such as thyme, parsley or tarragon.
27: We think of you often and remember our time together at Marouatte, Tocane, Sarlat... as if it were a dream. Sauntering down the river, Templar Pizza, pastries in Sarlat, violin birthday serenades, floating beneath the turrets, wine and cheese with Jean d'Arc, JonJon and the salt shaker, games beneath the stars, friends making friends, murder by candlelight and every single magical moment. You are two amazing people who teach us all how to live life by turning dreams into crazy-wonderful experiences! Love you both, Ron & Cathy
28: Even with the best foods, and the best wines, it is the best of friends that makes a vacation memorable.