Stuffed Zucchini Blossoms from the Oven

As promised, I wanted to share the recipe for “Zucchini Blossoms with Goat Cheese, Fresh Mint, and Anise Seeds” after finding fresh zucchini blossoms recently at the Cardiff Farmers Market. The recipe is from the cookbook, Dinner Chez Moi by Elizabeth Bard. Please Note: if you buy your zucchini blossoms at the morning Farmers Market, store them in your refrigerator like a flower bouquet, with the stems in a glass of cold water, until you are ready to use.

If you are not familiar with Elizabeth Bard, she is a New Yorker who fell in love with a Frenchman, moved to Paris, married, and moved eventually to Provence with her husband and small son. She has written two previous memoirs, Lunch in Paris, and Picnic in Provence. All of her books have a culinary thread, with a dash of humor and a heaping of joie de vivre. Elizabeth is not a chef, but a good home cook. In Dinner Chez Moi, she shares 50 secrets French secrets of cooking, eating, and entertaining.

Zucchini Blossoms with Goat Cheese, Fresh Mint, and Anise Seeds

Lovingly Adapted from Dinner Chez Moi By Elizabeth Bard

Serves 4: As an Hors d’oeuvres or Light Appetizer

Ingredients:

1 egg

6 ounces soft goat cheese, cut into small cubes

1 teaspoon whole anise seeds

1-1/2 tablespoons chopped fresh mint

Pinch of coarse sea salt

Freshly ground black pepper

12 large zucchini blossoms

1 tablespoon olive oil

Directions:

Preheat the oven to 350 degrees F.

In a small bowl, lightly beat the egg. Add the cheese, anise seeds, mint, salt, and pepper. Mash with a fork to combine. Gently rinse the blossoms and blot dry on a kitchen or paper towel.

When ready to stuff your blossoms, gently hold open each flower, no need to remove the stamen, but do check for any ants or insects. Stuff your blossoms with a heaping teaspoon or more of filling. Depending on your size of squash blossoms, you may have a bit of stuffing leftover. Twist the ends of the blossoms to close.

Place the olive oil in a 9” x 13” casserole dish and brush or shake the dish so it coats the entire bottom of the dish. Gently roll each zucchini blossom in the oil and retwist the ends to make sure they’re closed.

Bake for 20 minutes, until fragrant and golden. Serve warm with a glass of chilled rosé. Yum!

Bon Appétit et Bon Weekend…Bonnie

Enjoying An Almond Croissant in Paris

Non, it is Encinitas. Last Saturday my husband, John, and I had a great day together. Later that evening I reflected on the day, and how it reminded me of what might be one of our typical days in South France. This reinforced my thinking that “Joie de Vivre” and a “Taste of French Country Living” is a wonderful attitude and a philosophy to adapt and can be lived, wherever you call home.

Follow me through our fun fabulous day together, and I will parallel it to a fabulous day in South France.

France Market Day Shopping For Fresh Produce In the Nearby Village. Translates in Encinitas, to going to the Cardiff Farmers Market on Saturday 10:00am to 2:00pm at Mira Costa College San Elijo Campus. I like this market a lot because it a nice size market consisting of three long rows of vendors. The first row is fresh produce, fruit, honey, and artisanal meats from friendly local farms. The second and third rows are specialty food items such as baked goods, hummus, pizza, greek food, coffee, crafts, clothing, art, jewelry, flowers, music, and more. Please note: the market is not held during the September Greek Festival weekend which is September 7-8, 2024 this year.

I was looking for heirloom tomatoes, as mine in my garden have not done that well this year. I was very pleased with the produce I bought consisting of beautiful tomatoes, fresh sweet corn, juicy peaches, and surprise fresh zucchini blossoms (which I don’t see very often here in Encinitas). Oh yes, I purchased for Sunday morning to share, a large incredible almond chocolate croissant filled with vanilla creme from a very talented bakery stall. He said it was one of his bestsellers.

Nice Leisurely Lunch At A Favorite Outdoor Cafe. Translates in Encinitas, to going to Blue Ribbon Pizza in the Lumberyard for a great salad and wood-fired pizza. Downtown Encinitas has many great cafes and restaurants offering outdoor seating, something positive from Covid. The hard part is making a decision on just one. In France, the whole country stops from noon to 2pm to enjoy their lunch. No fooling.

After Lunch, Stroll The Village For An Errand or Casual Shopping. Translates in Encinitas, to strolling the historic Coast Highway where there are many wonderful independent shops. I stopped into the crowded flagship Vuori store to browse their latest fitness clothing.

Afternoon Planned Event To Take In, Such As A Garden Tour, Hike, Museum, Winery Visit. Translates in Encinitas, to going to the Saturday, August 10, 2024 Open House for the new Pacific View Arts Center which was a decade in the making. The city purchased the long vacant, former elementary property totally overhauling it and transforming it into a stunning site to learn art, sculpture, multimedia, music, and a venue for performing arts. It occupies a full block of Third Street between E and F, and even has incorporated the historic Encinitas 1883 schoolhouse in its southwest corner. This is a great addition for the Encinitas community. During the Open House, artists, musicians, media teachers, and staff were on hand for questions and demonstrating. Classes started August 13, 2024.

Baked Stuffed Zucchini Blossoms

Once Home, Eager To Prep A New Recipe For Dinner With Market Ingredients. Translates in Encinitas, to coming home and excited to make “Zucchini Blossoms with Goat Cheese, Fresh Mint, and Anise Seeds” from the cookbook Dinner Chez Moi by Elizabeth Bard. The zucchini flowers you see in France are much larger in the markets than the ones I got today, that did not deter me. I have always wanted to make these zucchini blossoms, and I had this recipe in mind. The recipe was very simple and so tasty. The presentation is gorgeous and the blossoms so delicious. A perfect light appetizer for the summer. I will share this recipe in a future post.

After Dinner Relaxing On The Outdoor Terrace At Dusk. Translates in Encinitas, to after dinner relaxing on the deck watching the last of the beautiful sunset. In France, when I am in the countryside, night time is dark. France is so rural in our area, there is no light pollution, and in fact our little village borders a huge protected forest. So when dusk turns to night all the stars and planets are so vivid, and the constellations so clear. Stars to further dream upon.

I hope you enjoyed this recap of our recent fabulous fun day in Encinitas, paralleling it to a fabulous fun day in South France. May it give you ideas, inspiration, and tips to create your own heartfelt “Joie de Vivre” wherever you call home.

Bon Appétit et Bon Weekend…Bonnie

A Slice of Heaven, Lemon Gingersnap Icebox Pie

Here is a great dessert recipe, perfect for any occasion, Lemon Gingersnap Icebox Pie by Erin French. Erin French is the owner and chef of The Lost Kitchen, a forty seat restaurant in Freedom, Maine, that one has to send in a postcard for a dinner reservation lottery. Her restaurant was recently named Time’s World’s Greatest Places, and Bloomberg includes her in “12 Restaurants Worth Traveling Across the World to Experience.” She has quite a life story which she vividly describes in her bestselling memoir Finding Freedom.

This might be a perfect dessert for your upcoming Easter gathering and celebration for many reasons. It is best to make it the day before, so advance preparation eases up your schedule. You slice it straight from the freezer when ready to serve. Makes one 9” pie, serves 8.

Lemons are in season, and who doesn’t love a bright, cool, and creamy lemony dessert. It is so easy to make, and the citrus-ginger combination is addicting.

This icebox pie just looks like spring. You can have fun and be creative with garnish. I used fresh sliced kiwi, but you could use other fruit such as blueberries, or candied ginger pieces or even dainty edible flowers. Make your whipped cream the day before, and dessert is done.

Lemon gingersnap Icebox Pie

Lovingly Adapted from Erin French’s Big Heart, Little Stove

For The Crust:

1 box gingersnap cookies (about 9 ounces)

1/4 cup granulated sugar

4 tablespoons unsalted butter, melted

For The Filling:

6 large egg yolks

1/4 cup granulated sugar

Pinch of kosher salt

1 (14-ounce) can sweetened condensed milk

2 tablespoons grated lemon zest

3/4 cup fresh lemon juice

Freshly whipped cream, for serving

Make The Crust:

Preheat the oven to 350 degrees F. In the bowl of a food processor, pulse the cookies until the crumbs are the consistency of coarse sand. Transfer the crumbs to a medium bowl, add the sugar, and melted butter, and stir to combine.

Pour the crust mixture into a 9-inch springform pan or pie dish and press evenly over the bottom of the pan. Bake until just barely golden and puffed, 8 to 10 minutes. Set aside to cool completely before adding the filling.

Make The Filling:

In a bowl of a stand mixer fitted with the whisk attachment, combine the egg yolks, sugar, and salt and whip on high speed until the mixture is light in color, 3 to 4 minutes. With the mixer running, slowly add the sweetened condensed milk, and then the lemon zest and juice.

Pour the filling into the prepared pan and freeze for at least 6 hours, or overnight.

If using a springform pan, unmold the pie. Slice into wedges and serve immediately with freshly whipped cream. Add a garnish of your choice of fruit, dried ginger, or dainty edible flowers.

If you are not serving the entire icebox pie at once, return the remaining pie to the freezer, otherwise it will melt. Enjoy!

Bon Appétit et Bon Weekend…Bonnie

In My Garden and Happy Place

For those of you who have signed up for my newsletter, I thought that since it is the beginning of the year, I would introduce myself to you once again—the writer behind all of these posts. It gives me great happiness to write amd share with all of you what I call my “Taste of French Country Living”.

It is a lifestyle that embodies a “coastal Southern California meets South France” through artful seasonal living in cooking, gardening, travel, styling, and more! I confess, I am a little bit farm girl, a little bit European, and a little bit SoCal gal all rolled into one grateful person!

In My Kitchen and Another Happy Place

My husband, John, and I have spent over two decades transforming what once was a neglected acre of land into a beautiful and bountiful petite Provence in coastal North San Diego County. This May 2024, we celebrate 25 years living here at what we affectionately call, Domaine de Manion.

Bocce Ball Court and Gardens at Domaine de Manion

I have been featured in local and national media for my home and garden, backyard vineyard, organic practices, chickens, and styling. I was one of four California home gardeners chosen by Scott’s Miracle Grow to ride on their “California Grown” themed float in the January 2016 New Year’s Day Rose Bowl Parade.

Besides my blog, I co-authored Gardening with Free-Range Chickens For Dummies and am quoted in the beautiful part coffee table, part cookbook, Lunch in Provence, and For the Love of Provence.

Bottling Our Syrah in November 2023

A professed self-taught gardener, I have an Agricultural B.S. degree from Colorado State University, Fort Collins, Colorado. In addition, I also earned an International Business Certificate, and Wine Technology Certificate from Mira Costa College, Oceanside, California.

If you have friends who might like these posts, recipes, tips, sometimes musings, and hopefully some inspiration, please tell them about my website, and newsletter.

Bon Appétit et Bon Weekend…Bonnie

For more details regarding classes, events, writing, speaking, and other inquiries, please contact Bonnie or (tel) (760) 402-7600.

Lunch on the Canal du Midi in Languedoc, France

On a Mission, Walking in Paris. Photo Compliments of Stephen Caldwell

This fall I spent a glorious week in Paris with a dear friend. I had wanted to do that for a while, spend a week just enjoying everyday Paris. We did a lot of walking in Paris, which I highly recommend. One can really take in the details of Parisian everyday life, study the architecture, smell the croissants, and enjoy the razzle dazzle of this great city. So often, a view, or a scene is like a real life picture perfect postcard. No editing or enhancing needed. Everyday Paris is amazing.

Walking so much in Paris, I had an “aha” moment where all of my past trips to Paris came together. I really got a grasp of the layout of Paris, and now it seems very personal and familiar to me.

Of course, if you are walking, it helps to have a plan. Last June, The New York Times published A Walk in Paris: Gardens, Greenery, and Flower Shops by Christine Chitnis, which was curated by Sandra Sigman. Sigman has had a long time love affair with Paris, recently bought an apartment there, and has a popular floral business in Massachusetts specializing in French floral design. Her delightful new book, French Blooms highlights the celebrated florist and her distinctive French style of flower arrangements. In The New York Times article Sigman tastefully guides you on a short three mile walk through the 6th and 7th arrondissements. You can stop and start whenever you like. If walking is not your preference, you can get to these places in your preferred mode of transportation.

Sigman highlights her favorite florists, eateries, green spaces, and specialty shops such as Barthelemy, an incredible cheese shop that has been in the neighborhood for more than 40 years.

One of the Neighborhood’s Most Charming Cheese Shop. Photo compliments of Stephen Caldwell.

These two neighborhoods, the 6th and 7th arrondissements, have an abundance of incredible flower shops. I can see why Sigman especially loves this area. This neighborhood also boasts Cafe Varenne, one of my favorite (and Ina Garten—Barefoot Contessa) casual spots for people watching and delicious lunch.

Inside the Flower Shop, 69 Bac

Each flower shop is different from the next, in what they carry, how they display, what they specialize in, and their locations. Flower shops and flowers are very popular and well supported in the Parisian community. It is not uncommon to see an armful of beautiful flowers heading to someone’s nearby home.

Jardin de Luxembourg, A Perfect Spot to End Your Walk

Sigman ends her walk at the Jardin de Luxembourg, a classic Parisian park, usually filled with relaxing Parisians strolling about, lounging in a chair by the Grand Bassin, or contemplating by the magnificent Medici Fountain. In October, the gardens were still bursting with color for all to enjoy.

Started in 1611 by Marie de’ Medici originally, Jardin de Luxembourg has seen many transitions. Thank goodness Jardin de Luxembourg was saved from the mammoth Haussmann urban redevelopment happening in Paris in the 19th century. Slated for demolition and development, 12,000 Parisians petitioned to keep the garden, ensuring its glorious permanence.

The Magical Setting of the Seine at Dusk. Photo compliments of Stephen Caldwell.

Not on Sigman’s curated walk, but a “must to do” sometime while you are in Paris. Stroll the Seine at dusk and sunset with a friend or a loved one. It is breathtaking, and postcard picture perfect. One really feels the essence of Paris and the amazing beauty that abounds.

Paris has recently made strides to make the city more pedestrian and bicycle friendly. Roads down to the Seine have been blocked from cars, encouraging you to stroll, meet up with friends, or perhaps stop at one of the riverfront cafes. Allons y!

Bon Appétit et Bon Weekend…Bonnie

Fresh Blackberries and Santa Rosa Plums From the Garden

This time of year is heaven if you have berry bushes and fruit trees in your garden. Pretty as a painting, this fruit was begging to be made into a crisp, or as the French call, crumble. I chose a crisp recipe because blackberries and plums can be quite juicy, which is the best for a crisp.

In Ina Garten’s Barefoot in Paris cookbook I found her Plum Raspberry Crumble recipe and lovingly adapted, and substituted my fruit selection. Know your fruit, if you feel your fruit is ripe, but not real sweet, add an additional 1/3 cup sugar to your fruit mixture before pouring into your baking pan. If you like your fruit slightly tart, follow the recipe. Yum!

Ready Fruit Mixture in Baking Pan

Rolled Oats and Sliced Almond Topping Baked to Perfection

Serve This Crisp Warm with Generous Dollops of Vanilla Ice Cream

Taking a Summer Break. Enjoy Your Summer!

Bon Appétit et Bon Weekend…Bonnie

Potato and Green Bean Salad with Pastis Vinaigrette

I have made recently two new potato salad recipes, that are similar in a way, yet different. Both are great recipes to make spring into summer. Both use seasonal vegetables and finish with a toss of flavorful vinaigrettes while the salad ingredients are warm.

What makes them different is the type of potatoes used, red onion versus leeks, different herbs—parsley and thyme versus mint, and entirely different vinaigrettes. You can’t go wrong with either one.

The first recipe is from Elizabeth Bard’s book, Lunch in Paris, a fun and light romantic read about an American gal falling for a French man and his culture, while interjecting fabulous recipes along the way. Bard’s Picnic in Provence is also a fun read, and a sequel as her adventurous life continues in South France.

The second recipe is by Romel Bruno, recently published in The New York Times. This recipe is easy to make and I love the sherry vinegar and shallot flavor combination. This is a great side dish, but Bruno suggests adding hard-boiled eggs for a hearty vegetarian dinner.

Potato and Green Bean Salad

with Pastis VinAigrette

Lovingly Adapted from Elizabeth Bard’s Lunch in Paris

Recipe Note: Pastis is a refreshing summer apéritif, particularly loved in the South of France. I happen to have a bottle of it in my pantry. I believe you can find it at most liquor stores. This flavor adds a licorice kick. playing on the textures of crunchy beans and creamy potatoes. The original recipe calls for 1 teaspoon of Dijon mustard, and I think it needs two.

Ingredients:

2 teaspoons white wine vinegar

1 tablespoon lemon juice

1 tablespoon pastis or anisette

1/4 teaspoon coarse sea salt

1-2 teaspoons Dijon mustard

1/3 cup extra-virgin olive oil or more, up to 1/2 cup, to taste

1-1/2 pounds small red potatoes, halved or quartered

3/4 pound haricots verts, extra-thin French green beans, blanched

1 small red onion, minced

1/2 cup flat-leaf parsley, finely chopped

1 tablespoon fresh thyme (if you don’t have fresh, skip it)

1/2 cup tiny black niçoise olives

Directions:

Combine the first 7 ingredients for the vinaigrette in a glass jar or other airtight container. Shake vigorously to combine. You can make the vinaigrette several days in advance.

Place the potatoes in a pot of lightly salted cold water, bring to a boil, and cook them until tender (20 to 30 minutes).

Meanwhile, trim the beans and blanch them in lightly salted water for 3 to 4 minutes. They should remain bright green and retain their snap. Drain and rinse them under cold water; pat them dry with a paper towel.

Drain the potatoes. While they are still warm, placed them in a large bowl with the onion, parsley, thyme, olives, and green beans. Add the vinaigrette and toss to coat. Leave in the fridge for an hour or so that the flavors have a chance to blend. This salad is best served at room temperature. Yields: 4-6

Roasting the Vegetables for Roasted Sheet Pan Potato Salad

Roasted Sheet Pan Potato Salad

Lovingly Adapted from Romel Bruno, Published in The New York Times

Ingredients For the Salad:

1-1/2 pounds baby potatoes, halved if large

3 tablespoons olive oil, divided

Kosher salt and Black Pepper

1 bunch thick asparagus (about 1 pound), ends trimmed, stalks cut crosswise in thirds

1 large leek, white and green parts only, halved lengthwise then cut into 1/2-inch half-moons

1 teaspoon sweet paprika

4 hard-boiled eggs (optional), quartered

Ingredients for the Shallot Dressing:

1/3 cup olive oil

2 tablespoons sherry vinegar

1 small shallot, minced (about 2 tablespoons)

1 tablespoon Dijon mustard

1 teaspoon honey

2 tablespoons chopped fresh mint leaves

Directions:

Heat the oven to 425 F. degrees. Place the potatoes on a large sheet pan, drizzle with 2 tablespoons of olive oil and season with 1 teaspoon salt and 1 teaspoon pepper. Toss to coat, then spread in an even layer and roast for 15 minutes.

In a medium bowl, toss asparagus and leek slices with the remaining 1 tablespoon olive oil and the paprika. Take the potatoes out of the oven and give them a stir. Spread the vegetables evenly on top of the potatoes. Cook until the vegetables are tender and browned in spots, 10 to 15 minutes.

While the vegetables are roasting, make the dressing: Combine the the olive oil, vinegar, shallot, mustard, honey, and mint in a bowl, then whisk to combine.

When the vegetables are done, spoon the dressing over everything and let sit for about 5 minutes. Serve with hard-boiled eggs, if desired, and sprinkle with mint. Serves 4.

Bon Appétit et Bon Weekend…Bonnie

‘Celestial Night’ Rose, One of Felicia Alvarez’s Favorite in the Purple & Lavender Category

There is a new book out by Felicia Alvarez called Growing Wonder, A Flower Farmers Guide to Roses. Alvarez is a third generation flower farmer with an 80 acre mostly rose farm outside of Sacramento. In ‘your best friend warm and friendly voice’ she expertly guides you through how to grow roses, debunking the myth that roses are hard to grow. She even breaks out rose growing into three category types to help you further grow fabulous roses whether you are a “Weekend Warrior,” “Everyday Gardener,” or an "Aspiring Rosarian.”

Alvarez covers all the bases on roses in very readable chapters on rose selection, planting roses, rose care, harvesting and suggested resources. I have learned so much from her and her book. Here are just a few tips:

1) Whether you buy a bare root or potted rose, the most important thing is to get it into the ground.

2) Know your soil type, irrigation output, and soil moisture.

3) You can prune a rose year-round.

4) Roses can thrive in pots and containers.

4) Compost is different from mulch, and compost is key for your roses.

5) Feed your roses on a schedule of U.S. holidays beginning with Easter/Passover, Memorial Day, Fourth of July, and Labor Day.

6) A healthy rose goes a long way in defending itself from pests. Observe your roses diligently, and act quickly when pests appear.

7) Harvest your roses early in the day, and when buds are a tight bud-to-marshmallow form.

8) Maintaining a cool temperature for your roses after harvest is key for a longer post harvest life.

9) Her time-tested favorite roses for growing and cutting, broken down into color schemes and types.

10) Design a simplistic floral bouquet with roses, and let your roses shine!

11) Avoid taking rose thorns off their stems for floral arrangements, unless it is for a bridal bouquet, etc. Removing rose thorns creates more wounds and places for bacteria to enter.

‘Distant Drums’ Rose, A Multi & Taupe Favorite of Felicia Alvarez and Erin Benzakein at Floret Farms

Besides actively managing her rose farm, selling her cut roses and writing, Alvarez created Menagerie Academy, which offers garden rose education with one-on-one assistance, workshops, and online courses. Visit her website Menagerie Flower for more rose information and rose care products. Alvarez lives on her farm with her husband and darling two young sons.

‘Sally Holmes’ Rose, One of Felicity Alvarez’s Favorite Climbers and Mine Too!

I highly recommend this book for all of you who love to grow roses. It is a wonderful reference to have at hand for rose information, inspiration, and to increase your garden rose expertise.

Alvarez says to grow the roses you love. I love the romantic climbing Eden rose, the landscape classic White Iceberg rose, the apricot hybrid tea rose Just Joey, and the stunning deep purple to lavender floribunda rose Intrigue, to name a few more that grow in my garden. Please share what garden roses you love to grow!

Related Past Post:

Flower Power

Bon Appétit et Bon Weekend….Bonnie