Water, Water Everywhere...and a Nice Dip

After almost 2 weeks straight working and trying to make up lost time due to the volcano flight cancellations, I came home from London Saturday to a "boil water order." A water main break affecting 2 million households has left us boiling our water for the last 4 days. At least it is water and not oil that is spewing out of the ground. I've spent a lot of time looking for bottled water and found it in dribs and drabs, mostly sparkling water. Untreated water is coming out of our taps and it is all a little confusing. The officials say it is OK to shower with it, but to use hand sanitizer after washing your hands in it. So what kind of ick is in the shower water?? There is a slight fishy smell (ewww!) Dishes have to be washed in boiled water or use disposable plates and utensils. It pays to be creative with one dish meals without ingredients that have to be washed....kind of like camping at home. I had some mascarpone cheese in the refrigerator and organic chives in the garden I could use to make an appetizer. I chopped some of the chives and infused them in olive oil overnight. Using some French bread to make crostini, it all came together with little prep and very little water. It goes great with a sparkling water/juice spritzer, or whatever floats your boat. Cheers!


Mascarpone and Chive Dip

4 ounces mascarpone cheese
3 ounces extra virgin olive oil
1 tablespoon snipped chives
1 teaspoon pink peppercorns
sea salt to taste

Combine the chives in the olive oil and infuse overnight. When ready to serve, place the mascarpone cheese on a serving plate or shallow bowl and drizzle the chive infused olive oil over it. Top with pink peppercorns and lightly sprinkle with sea salt. Serve with crostini, sliced French bread or crackers.
Crostini

French bread slices, 1/4 inch thick
extra virgin olive for brushing
sea salt

Put the French bread slices on a baking sheet in a single layer and brush with olive oil to coat on one side. Put in a preheated 400 degree oven and toast until golden brown. Lightly sprinkle with sea salt.

Store in an airtight container.

Mascarpone and Chive Dip recipe, click here.

Baked Chèvre With Pink Peppercorns

Warm baked chèvre or goat cheese, sliced and breaded is a staple on many French bistro menus, and I'm glad of it. It's creamy and tangy taste just gets better when warmed. Usually served on top of toasted bread with salad greens with a light vinaigrette, you'd think it couldn't get any better. I wanted to serve it warm but not individually, so I added in a little cream and some mixed shredded cheese. That mixture went into a small French casserole to heat under the broiler to form a light golden crust. A few pink peppercorns that I bought in Paris at a favorite spice shop, sprinkled on top gave it a punch of color and peppery taste. I roasted some baby red peppers, and plunked one right into the warm cheese. Bread sticks served along the side work well for dipping.
Baked Chèvre with Pink Peppercorns

4 ounces goat cheese log, room temperature
1 tablespoon cream
1 tablespoon finely grated mixed Italian blend cheese
1 teaspoon pink peppercorns

In a bowl mix together the goat cheese, cream and grated cheese. Put in an oven proof baking dish such as a large ramekin. Place on a tray or foil and broil in toaster oven for about 5 minutes or until golden brown. Don't let it get too hot or the cheese will "break" and become grainy.

Top with pink peppercorns and garnish with a baby roasted pepper. Serve with bread sticks, crostini or crackers.

Makes about 5 ounces.Hand painted French plate is Terre è Provence.
Small French baking dish (covered) is Insea.
Both were bought at Marshall's. I love Marshall's!

Baked Chèvre with Pink Peppercorns recipe, click here.

All's Well That Ends Well

It was a day like we've all had. Murphy's Law was the rule of our day in Paris. I won't bore you with all of the details, but my friend, Michelle and I were having the same kind of luck on the same day.......so it was times two. Trying to turn it around we went for coffee on rue Dagurre to shake loose of the goblins. It was an exorcise we thought had worked as we paid for the coffee and went on our merry way to buy chocolate. Loaded down with beautifully wrapped bags of chocolate dressed in turquoise tissue paper, it started to drizzle.....but, of course!! Well, now we had to take the metro to the Marais, so down the stairs we went feeling lucky to escape the gray Paris rain. Wow, a train pulled right up, (maybe our luck was changing) and it was empty (never had that happen). Jumping in and sitting down I noticed my throat felt raw and my nose started to burn, and oh yeah, the eyes teared. We looked around and the other "lucky" people that got on had their faces covered and were coughing. Jumping off at the next stop, we learned from the gendarme that pepper spray had been sprayed on some mauvais garcons, the local bad boys. But, of course........again!

As the evening wore on, the curse wore off and we had the most delicious dinner with friends. For a starter I had a goat cheese and pistachio terrine, surrounded by a light walnut, raisin vinaigrette. It was topped by, you guessed it, ground hot pepper. Trust me, it is much better to eat it than to breathe it. Two other fulfilling courses followed. After dinner we all concluded, as we wiped the last crumbs from our mouths, all's well that ends well.

Here's my version of the terrine.

Goat Cheese Pistachio Terrine

12 ounces goat cheese, room temperature
4 ounces butter, room temperature
4 ounces cream cheese, room temperature
1/2 cup shelled pistachios
pink peppercorns

Line a 4 cup mini loaf pan with plastic wrap, leaving an overhang of about 2 inches all around. Put room temperature goat cheese, butter and cream cheese in food processor, fitted with steel blade. Process until smooth and creamy and then put into a medium
sized bowl. Fold in the shelled pistachios evenly and pour into the lined mini loaf pan. Fold the overhanging plastic wrap towards the center to fully cover the terrine. Chill for an hour or until firm. To take out of the mold, grab the overhanging plastic wrap and pull up. Put it on a serving dish and sprinkle with pink peppercorns. The terrine may also be served in slices with mesclun salad greens topped with a walnut cranberry vinaigrette and a crusty baguette as a starter or light lunch.

As an alternative, the recipe may be reduced and put into any size and shape mold. Serve with bread or crackers as an appetizer.

Walnut Cranberry Vinaigrette

1/3 cup walnut oil (not super refined, it should be a light amber)
2 tablespoons white wine vinegar
1 tablespoon dried cranberries (may substitute with any dried fruit)
1 tablespoon coarsely chopped walnuts

Whisk oil and vinegar in a small bowl and then add cranberries and nuts. Let sit for at least an hour before serving so the dried fruit becomes plump.
Serves 2

Written and photographed by Diane