The anatomy of a gray Sunday

Sunday, haven't had much sleep last night, and was too tired to get up to go to the market at St. Cyprien. Last few days it was rainy, and the neighbour says it is good, wee need some rains before winter and frost. But As you can see in the picture here, The roof over my 600 year old house is 150 years old at least, and desperately needs repair. No! Not repairing, replacing! It took me 2 years to find a good workmen ( was working with his father when he was 18, and now, at 45 with his father retired, he's taken the workshop) who wouldn't rob me of everything I have. But when it rains hard enough, there's no way he can work. The house is left covered with huge plastic sheets and I get almost crazy with the wind trying to blow the green covers away, or the rain drumming over my head.... By now, about 1/3 of the job are done... There, see:
The second 1/3 will be done the coming week: Finishing the spire lights, a real work of precision. When this is done, the rest will take just a few days to finish. I'll then have peace of mind and will be azble to get ready for Christmas sales.



In the mean time, I'll tell you about Our president ( he'd probably prefer to be the emperor Nicolas I or even St. Nicolas) and his new campaign. You'd think i want to start now a political blog? This has nothing to do with politix, maybe with psychopathology (Having studied for a M.A. in psychopathology I have some knowledge in that field). Well, St. Nico is known in France as the "bling-bling president". He loooooves, really, to be talked about, to be seen with rich people and celebs, and he has, god doesn't know, but we know, a huuuuge loud mouth. Some toy company, K&B, has decided to come out with a "Sarkozy voodoo kit" a box which included a booklet: "Nicolas Sarkozy: The voodoo manual", a rag doll with the emperor's face, and 12 needled. A similar kit is sold, featuring Segolène Royal, from the socialist party (wouldn't be able to discuss her talents). But while SR took it with a smile, Nikolas I attacked K&B in court claiming they cannot use his majectic face without permition (Like he has copyrights on his mug!). The court rejected NS's claims and protected the freedom of speech and of humor.. Now the sacred emperor's lawyers appealed to a higher court and I expect pressure will be exercised on the court by the minister of justice, Rashida D., herself a loyal follower of his majesty. Hurry up then and buy "Nicolas Sarkozy: The voodoo manual" before they ban it. Prices are already going up, and I saw it sold on Amazon marketplace for 60 euro, while it's original price is only 12.50 Or are you afraid that the police will search for the kit door to door?
But, you may say, what has all this to do with jam? IT IS A SERIOUS JAM, I think, don't you?

The lady who tasted garlic jam, a true story

I know, sometimes it isn't easy to accept my ideas about jams. I use ingredients that the average person in the French countryside find hard to accept. We're always claiming that we're advanced, revolutionary and that France is the real pioneer in human rights. Well, as revolutionary and advanced, I think the fFrench could be a little more open to new ideas in cooking and eating ( Of course, you might think I'm wrong, and I'd love to have the contrary proven to me).... Anyway... On cloudy day on the market at Le Buisson a lady stops at my stand and looks vaguely at the jars. I asked her if she liked to try a few and she gave me this hostile " I hate jam" phrase ( how can she hate something she doesn't know?) So I agreed politely that when we speak about supermarket industrial jams, I hate them too. Because you never know what's inside there. Everything is chemicals with coded names. And she goes on " I only eat onion comfit with foie gras!.... hey, what's that? Peach and garlic jam? Never heard of it!!!"She was talking about one of the labeled I have printed in a full page size to hang around my stand. Well this was my opportunity. I offered her a spoon and the jar and she tasted , really a little. But she said "My god! it is good!!" ( she said it in French, and I wouldn't be able to translate her words better than that... And What are the uses of this jam? Well, you can have it on toast for breakfast, and because the garlic is present but not dominant, you can go to work without RE-brushing your teeth. you can kiss whoever it is that would kiss you back, and no harm done. For aperitif, the peach & garlic jam will be great with all kinds of sausages and patés, it would be great with blood sausage too. I'd suggest you try some with sprawns.... My N° 1 fav is with a slice of old goat cheese or sheep cheese ( even Roquefort would be great here).... And if YOU have any ideas or comments....

Lazy Sunday at home- Meditations on potato jam

It's raining a lot all over the Périgord. That means it is not too cold. Maybe this year the seasons will come back to normal? A few days ago it was cold though, and we had snow not too far away from here. I hope it will snow around Christmas though....
Lately I have been thinking about new ideas for jams and came up with a few. I know, I said i will not post my recipes, but the one I will post now Is not mine, but found on the net, a recipe by Bernard Dauphin ( mine will be very different ): I'll do my best to translate it.

Preparation: 15 minutes || Cooking: 45 minutes ___________________________________________
1 Kg potatoes for puree
250 gr. white crystallized sugar
1 Kg. brown cane sugar
1 tablespoon vanilla powder
4 tablespoons liquid vanilla extract
1 teaspoon ground cinnamon
2 stars of anise
1/2 teaspoon ground green anise
2 vanilla pods
50 gr. dark rum
1 Liter of water

1. wash the jars( number depends on their size) in boiling water.
2. Peel the potatoes, cut each into 8 chunks, wash 5-6 times and put aside.
3. Put the water, 250 gr. of crystallized sugar, the vanilla pods, cut longitudinally and racked, the star anise and the potatoes in a pot and cook 15 minutes after boiling.
4. Mash the potatoes. The mash should be very soft, almost fluid. If needed, use some of the syrup you've cooked the potatoes in.
5. Weigh the mashed potatoes thus obtained, pour it into another pot and add the same weight of brown sugar (approx. 1Kg.), the vanilla powder, the liquid vanilla extract the green anise and the cinnamon.
6. Cook the jam until a drop of it poured on a cold plate "freezes" instantly or almost(about 15-20 minutes.
7. Stop the cooking and add the rum stirr to mix it well.

8. Cut the vanilla pods ( see #3) into pieces the number of jars you've prepared. Pour the
jam into the jars and close tightly. Leave the jars upside down till cold.
____________________________________________________________________
This recipe seems to me a very "gourmet". I might think of improvising around these lines, but I will also create very different potato jam. I am seriously thinking of a potato & onion jam ( they go well together in a frying pan, why not try the jam jar???

In the market on a rainy day

Got up a little after six AM. It was raining hard, very hard but I had to go to Belvès market anyway. I cannot only creat jams, but have to sell them too. And selling is also letting people taste my jams, my jems. I don't like to sell any jam unless the person tastes. This gives me the opportunity to talk, to give advice, to recommend and suggest jams....
I love Belvès, a small medieval town 15 Kms from my door. The market is every saturday around the medieval marketplace, where in the underground you can visit the first, 11th century Troglodyte site of Belvès....
and I had, in this beautiful place, made an old local lady discover one of my favorite jellies, The mint tea jelly. And you must know, it is a very tough job, trying to make an old rural french lady try something that is not part of traditional food, and the traditional jams made around here are straberry jam, apricot jam, orange jam and mirabelle ( small yellow rounded varaiety of plums) jam. Everybody makes them. During the season, they buy second rate fruit to make jams and if they grow fruit, the don't waste, it all goes to make jams or otyherwise preserve them. And this old lady rluctantly stopped at my stand, to hide from the rain. And after having given a look full of suspition at the 40 different jams( none of them traditional) she asked me what can she possibly do with mint tea jelly and i replied

I have tried it myself on a crepe/pancake and on sponge cake too. How refreshing. Wakes you up from your siesta with a smile. In itself, a spoonful is one of my favs. Only make sure you don't get addicted....Aaaaand, watch out that the kids or grandchildren don't eat it all...

Everybody has a blog these days. Why me? Because I want to share delicious things with you all

About ME

Born in Israel I've moved here, to France and the Périgord in January 2004 . Having practised various professions in Israel (In the realm of Hotel management,psychology, Anthropology, Software engineering and other jobs in the computer world), I've decided to really make a turn in my life and career, In 2006 I start cooking school and obtain my diploma in May 2007. During my Training periods at the "Vieux Logis", in Trémolat, with the chef Vincent Arnould,Michelin starred chef and MOF (Meilleur Ouvier de France= Best workmen in France) I decide to specialize in Jams. My recipes are all original, you will not find them on the supermarkets' shelves. I use natural and organic materials as much as possible, some I grow in my garden, some I get from neighbouring farmers. I never use artificial colouring or additives...

In my professional website you will find out what it is all about, and if you'd like to know more about me, you can also visit the website I've created about my 500 years old stonehouse

So, what will I post on this blog? sorry, there won't be recipes, unless you include recipes/ideas in your comments. What I will try to do here, is discuss and share everything about jams, mainly, What can we do with them, beside spreading them on a slice of bread for breakfast..

One of my first "crazy ideas: Coffee with cardamom jelly

The Chef Vincent Arnould of the "Vieux logis" from whom I've learned a lot about tasting and appreciating tastes and flavours, talks about "les idée folle de Dany" (= Dany's crazy ideas).Well, one of my first "crazy ideas" was the coffe with cardamom jelly. When you open the jar you already have a cloud of tyhe aroma hanging over and around the jar. But, what is the use of this jelly, beside being very tasty? What the hell can I possibly do with it? asked me a client yesterday in the Market? Well, OF COURSE, for breakfast, on white bread and butter. Or, on a piece of what we French ( and Israelies) call English cake. You'll say that well, this is the usual use of jams and jellies and you'll be right. So, let's hop to the realm of deserts and add this jelly to decorate and "spice" vanilla ice cream, spread it on a crepe etc... Aaaaaand, put a little bit of this jelly on a piece of sesame Halva ( greek- balkan recipe) ....