Last Scoop of Tomato Truffle Bisque

Tomato Truffle Bisque

Ingredients:

1 medium onion, diced small

3 carrots, diced small

4 garlic cloves, minced

2 tbsp. olive oil

2 tbsp. tomato paste

2-15 oz cans or 1-28 oz can, San Marzano tomatoes

2 tsp. Herbs de Provence (optional)

1 -1/4 cup vegetable stock

2 tbsp. fresh lemon juice

½ cup heavy cream

2-3 tbsp. black truffle oil

1-2 tsp. kosher salt

1/2 tsp. black pepper

Grated Gruyère

 Directions:

-In a medium saucepan, sweat the onions, carrots, and garlic until translucent; add tomato paste and cook for two minutes.

-Add San Marzano tomatoes, Herbs de Provence, chicken stock and cream; simmer for 30 minutes.

-Add truffle oil, lemon juice, salt, and pepper to taste.

-Blend carefully in a blender until smooth.

-Return soup to saucepan and heat slowly before serving

-Finish the soup with a drizzle of truffle oil and a sprinkle of Gruyère cheese

-Serves 4-6.

Last year I lovingly adapted Jeffrey Scott’s recipe from Tablas Creek Vineyard, Paso Robles, California, in a menu for one of my cooking classes. His recipe further inspired me to create my own version. In my area in South France, near Uzès, En Provence Occitane, the culinary treasure—black truffle is found, and is in season from November to March. This being March, and the end of the season, I thought to share this recipe with you.

Easy to make, with almost everything readily available in your pantry, with possibly the exception of black truffle oil. Trader Joes, around the holidays stocks a black truffle oil /white truffle oil in a two pack. Other places to find black truffle oil are online, and where specialty foods, vinegars, and oils are sold.

For these blustery March days, make this creamy dreamy bisque, and pair it with a yummy grilled cheese sandwich, a French Croque Monsieur, or even a Trader Joes warmed Garlic Naan.

Black Truffles for Sale at Local Village Truffle Festival

Bon Appétit et Bon Weekend…Bonnie

Prepping Garlic Confit

I learned this recipe from Cat Bude, an American who married a Frenchman, started a family, and uprooted to Normandy, France about 15 years ago. Their dreams came true when they found a run down farm, they later came to lovingly name Rabbit Hill Farm. With a lot of hard work, trial and error, and pure grit, they transformed this property into a thriving, vibrant Normandy gem, and created a business along the way as well.

What kind of business? An incredible online shop called, Rabbit Hill Lifestyle, which features their loving and expertly restored copperware, French kitchen items, flea market treasures, and much more. Cat has recently authored her first cookbook, French Kitchen Lessons, Recipes & Stories from Normandy’s Rabbit Hill Farm.

I have taken her “Cooking with Copper” workshop a couple of years ago, and last month her first online Rabbit Hill Cooking Class, featuring many of the recipes, skills, and techniques from her new cookbook.

I really like her new cookbook (and hope she is able to write more). She is a natural photographer and food stylist, as she shares with you the rich Normandy seasons and life at Rabbit Hill Farm. Her recipes are easy to make, imaginative, and delicious. She has a warmth and authenticity that shines through each recipe.

As Cat Bude explains in her cookbook, the French love to use confit in their cooking which is a method of cooking food in fat or oil at low temperature for a long time. An easy way to elevate your cooking, especially French cooking, is to have garlic confit on hand. It can be used in any recipe calling for garlic cloves, and or olive oil. Think salad dressings, soups, sauces, etc. Once removed from the oven, cooled, and put in an airtight container, it should be used within two weeks.

For this recipe, and many more, please check out French Kitchen Lessons, and Rabbit Hill Lifestyle, you will be glad you did.

Finished Garlic Confit Out of the Oven

Bon Appétit et Bon Weekend…Bonnie

From Our Home To Yours, Happy Thanksgiving!

I thought I might share with you a few things I have done to get ready for Thanksgiving this year. I started planning my decorations, table, and menu, and it occurred to me that I was using many of my guiding principles. Want what you have, and use what you have. Simplicity is elegant, and incorporating “less is often more.” Mother Nature is astonishing and enduring beauty. Gratitude often follows thinking outside the box in surprising ways.

Vintage European Copper Milk Cans Are A Nice Welcome At The Front Door

Pretty Vineyard Leaves

I can’t remember a time when our vineyard and vineyard leaves have been prettier than this. The vineyard is a soothing golden hue overall, with a few grapevines displaying this reddish garnet color with subtle green veins. They were begging for a place at our Thanksgiving table.

I immersed and soaked them in water. Dried them, and flattened them with books to press them flat.

I wanted the leaves to stand out, so I used an ivory tablecloth, ivory napkins, and our ivory wedding china.

Picking up the subtle green veins in the leaves I repeated the subtle green color in my candlesticks. I used my beautifully etched wine glasses with vines and grape clusters, that further emphasize the grapevine theme and color. These wine glasses have been waiting up in the cupboard for just this occasion. The jeweled napkin holder matches the garnet color of the leaves and gold trim repeats the gold in the silverware and gold rim on the china. Small ivory votives add a touch of light and sparkle to the table.

My antique table is long and narrow, and it is always challenging to place candles, votives, flowers, plate settings and glassware together comfortable spaced. The grapevine leaves add amazing color and contrast and maybe a bit of surprise. I might add a few more on each end of the table.

Yes, the vineyard table is ready for Thanksgiving, but don’t forget how the Thanksgiving menu is really the star, and will be deliciously enjoyed in this setting.

A Vineyard Table Ready For Thanksgiving

I know you all are so talented in your decorating, menus, and tablescapes. I would love to hear from you what you have done for your Thanksgiving day!

Wishing you all a Thanksgiving full of love, gratitude, and deliciousness…Bonnie

Our Home & Landscape in 1999, When We Bought The Property

This week, on May 7, 2024 to be precise, marked our 25th year here on the property we affectionately now call Domaine de Manion. At these junctions in life, one must take time to pause, reflect, and honor the journey. In our case the last 25 years.

When my husband John, and I found this property tucked away down a private easement, and set atop the highest hill and coastal ridge that overlooks the ocean and horizon, we were excited. On this hill you could experience morning pastel orange glowy sunrises and spectacular ocean horizon sunsets in the same day. Surrounded by working nursery properties with multiple greenhouses, it was a true rural setting. I suspect this property was at one time a working orchard property with remnants of sickly avocado trees, but thriving mature macadamia trees flanking the side perimeters.

This neglected property needed a lot of work, and the cute bungalow house, originally built in 1930 was charming, but badly needed an update and possibly a remodel. There was no real garden to speak of, just a bit of scruffy, tired landscape, nettle, and foxtail.

That didn’t matter, we were up for the adventure. We wanted to make this property beautiful, functional, and further enhance this natural setting. Creative ideas began flowing for the property, some that worked, and some that didn’t. Little by little, the property started evolving, and responding to tender loving care.

Back & Side Of Our Home in 1999

I knew I wanted to start gardening for the first time, and get my hands in the dirt. We were told our soil was sandy, yet very fertile from our surrounding nursery neighbors. I have been very fortunate to have had a long time gardener, worth his weight in gold, that has helped me put the garden together and bounce ideas off. In the beginning, he would roll his eyes when I shared with him a garden idea or garden experiment I had. Now, he only smiles, and says “let’s do it.”

Slowly, but surely, garden room by garden room, the garden and really the whole property started to evolve. Local and out-of-town garden clubs started asking to come for a tour. It has been a joy to share Domaine de Manion with others, as well as our family, and friends.

The Beginning Of The Boxwood Garden

A Children’s Playhouse On The Property Became Our Chicken Coop

I could write a book, or at least several chapters on the evolving of this property, but instead I thought to share a timeline with you. I can’t even begin to estimate over the years, how many miles John and I have walked on this property, or hours spent in creating it as it is today. Just that it has been a fun passion. “Life itself is the proper binge.”—Julia Child

Domaine de Manion Timeline:

May 1999, John & I Bought The Property.

Spring 1999, Began Planting First Boxwood Garden

August 2000, John & I Were Married On The Property

Spring 2003, Had Our First Flock Of Chickens. Started Composting & Using Rain Barrels

April 2006, Planted Our Syrah Vineyard With The Help Of Our Mira Costa College, Vineyard Management & Production Class. Gave The Property, Domaine de Manion Name.

Fall 2008, First Vineyard Harvest. Started Traveling To France & Gathering Ideas For Creating “Provence” At Domaine de Manion.

Fall 2009, First Vintage Bottling

2009-2010 Home Remodel and Building of Barn

Spring 2010, Creation of Secret White Garden

Spring 2013, Seeded Eco-Lawn In Back Of House And Front of Barn

Spring 2015, Created Enclosed Potager On North Side of Vineyard and Fountain Garden Parterre

January 2016, Recognized By Miracle-Gro & To Ride Their Rose Bowl Parade Float Representing California Home-Grown Gardeners With Four Others

May 2016, Planted Privacy Landscaping On North, West, South Property Perimeters

September 2016, Started Hosting Cooking Classes

March 2022, Build 12’ x 55’ Bocce Ball Court & Retaining Wall For Garden

Spring 2022, Created St. Francis Rose Garden

Fall 2022, Our Record Grape Harvest Yield Of 1400 Pounds

Summer 2023, Lost Entire Grape Harvest From Cool Spring, Rainy Summer, & Mild Fall

May 2024, In A Blink Of An Eye, It Is 25 Years Later.

Now a few photos of Domaine de Manion this Spring 2024, and a recent fun cooking class.

Yves Piaget Roses Greet You at Domaine de Manion

Fountain Garden & Bocce Ball Court

South Garden & Chicken Coop at Domaine de Manion

West Side of Barn at Domaine de Manion

Spring Syrah Vineyard at Domaine de Manion

All Smiles At The “Springtime Menu For Celebrations” Cooking Class

Bon Appétit et Bon Weekend…Bonnie

Asparagus In Season Now

Bonjour! There is one more spot available in this Friday, May 3, 2024 cooking class! See below for details and/or contact me. Merci! Bon Weekend…Bonnie

Spring is such an exciting time of the year with artichokes, asparagus, citrus, fava beans, peas, spring greens, strawberries and more, now in season. Please join me for this culinary experience with a menu full of delicious flavors to help you celebrate your special spring celebrations.

Menu For Springtime Celebrations

HOSTED AT DOMAINE DE MANION, ENCINITAS, CALIFORNIA

Friday, May 3, 2024, 10am-2pm

$195.00 per person

Class Size is Limited to First 8 Guests

LE MENU

Rhubarb-Sour Cream Snack Cake with Walnut Streusel

French Roast Coffee or Lemon Verbena Tea

Luscious Shrimp Salad Over Bibb Lettuce

Miso-Roasted Asparagus

Farro Salad with Pistou Vinaigrette

Red Rhubarb Amaretto Torte

Domaine de Manion Rosé Wine

CONTACT

To sign up online, please click on Menu For Springtime Celebrations cooking class.

For further details, please contact Bonnie, bonnie@vintagegardengal.com, (tel) (760) 402-7600

Luscious Shrimp Salad

This cooking class is “hands on,” followed by a sit down luncheon, à table, enjoying the recipes we have made together. A minimum of 6 guests is necessary for the cooking class to be held. Recipes are seasonal and may be subject to change.

A portion of your class fee will be donated to José Andrés’ World Central Kitchen, a non-governmental organization dedicated to humanitarian relief around the world. World Central Kitchen speeds to places around the globe devastated by natural disaster and human violence with food, water, and more.

I have always been a fan of Chef José Andrés and the organization he founded. The Miso-Roasted Asparagus recipe in this cooking class is lovingly adapted from his Vegetables Unleashed cookbook. I was planning on donating a portion of this cooking class proceeds to World Central Kitchen, even before the tragedy of losing seven of his World Central Kitchen volunteers.

Prepping Fresh Rhubarb From The Garden

Please join me! Merci…Bonnie

Asparagus In Season Now

Spring is such an exciting time of the year with artichokes, asparagus, citrus, fava beans, peas, spring greens, strawberries and more, now in season. Please join me for this culinary experience with a menu full of delicious flavors to help you celebrate your special spring celebrations.

Menu For Springtime Celebrations

HOSTED AT DOMAINE DE MANION, ENCINITAS, CALIFORNIA

Friday, May 3, 2024, 10am-2pm

$195.00 per person

Class Size is Limited to First 8 Guests

LE MENU

Rhubarb-Sour Cream Snack Cake with Walnut Streusel

French Roast Coffee or Lemon Verbena Tea

Luscious Shrimp Salad Over Bibb Lettuce

Miso-Roasted Asparagus

Farro Salad with Pistou Vinaigrette

Red Rhubarb Amaretto Torte

Domaine de Manion Rosé Wine

CONTACT

To sign up online, please click on Menu For Springtime Celebrations cooking class.

For further details, please contact Bonnie, bonnie@vintagegardengal.com, (tel) (760) 402-7600

Luscious Shrimp Salad

This cooking class is “hands on,” followed by a sit down luncheon, à table, enjoying the recipes we have made together. A minimum of 6 guests is necessary for the cooking class to be held. Recipes are seasonal and may be subject to change.

A portion of your class fee will be donated to José Andrés’ World Central Kitchen, a non-governmental organization dedicated to humanitarian relief around the world. World Central Kitchen speeds to places around the globe devastated by natural disaster and human violence with food, water, and more.

I have always been a fan of Chef José Andrés and the organization he founded. The Miso-Roasted Asparagus recipe in this cooking class is lovingly adapted from his Vegetables Unleashed cookbook. I was planning on donating a portion of this cooking class proceeds to World Central Kitchen, even before the tragedy of losing seven of his World Central Kitchen volunteers.

Prepping Fresh Rhubarb From The Garden

Please join me! Merci…Bonnie

“Simple French Comfort Food” Cooking Class

March 2024 started off with a bang, with a full class for the “Simple French Comfort Food” cooking class. The blustery day started out with a little rain, so a nice warm fire and a comforting menu was perfect. Everyone rolled up their sleeves and made delicious recipes that culminated in a relaxing lunch, à table. All my students were an inspiration for me. Merci!

À Table For A Relaxing Lunch With Recipes Completed

Winter Storms Brought Spectacular Sunsets

Welcome winter rains brought spectacular sunsets. The mature trees have been trimmed. The garden pathways replenished with fresh mulch. The flowerbeds manicured. The vineyard and roses pruned and poised for another growing season. The potager has been planted.

The garden and vineyard are waiting for longer days and warmer temperatures. I am hopeful all this wonderful winter rain will promise a spectacular showing in spring.

Olivenhain Garden Club Visiting March 2024. Thank You For The Photo By Olivenhain Garden Club

In mid-March, The Olivenhain Garden Club came for a garden tour and a glimpse of spring emerging. Just like your favorite perennial, this club, and many other lovely garden clubs have been here before for a visit, and have seen the garden and Domaine de Manion evolve over the years.

The Olivenhain Garden Club comments and compliments were so nice. They didn’t go hungry, I prepared a few different charcuterie boards and platters for them.

One Of The Charcuterie Boards. A Little Something For Everyone

“Meet The Masters” Check-In And Book Signing For Gabriela Salazar

Mid-March was The Village Garden Club of La Jolla’s “Meet the Masters” 2024 event with program speaker, fabulous Gabriela Salazar, an internationally recognized floral artist and grower out of Mexico. She wowed us with her flower philosophy and technique in flower arranging.

It was a huge, fun, successful event. I helped, along with many dutiful ladies checking guests in, and giving them their table seating. It was a pleasure to be on this committee with my fellow members. Hats off to The Village Garden Club of La Jolla!

As March continued to unfold, spring was emerging, slowly but surely. First, narcissus bulbs appeared in the lawn, next Cherokee rose started to bloom, and then wisteria came to life in purple pendulum display. Early spring was here!

Naturalized Narcissus Bulbs Transition Winter Into Spring

Cherokee Rose Beginning To Bloom White

Wisteria Over the Shed Heralds In Spring

March 2024 started off with a bang, and is ending with a bang, Easter! March has had momentum with a nice energy, perhaps it will continue throughout the year. I wish all of you a beautiful spring!

Vintage Hen And Chick Remind Us Easter Is Here

Bon Appétit, Bon Weekend, and Happy Easter…Bonnie

Tickets Are Going Fast!

The truly incredible Village Garden Club of La Jolla is bringing internationally renowned floral designer and floral farmer, Gabriela Salazar to San Diego for a very special luncheon event, speaking program, and floral demonstration all rolled into one. Tickets are still available, and are open to the public. Please see above for reservation details, and who to contact for more information. You won’t want to miss the magic of Gabriela Salazar!

Wonderful Ingredients for Truffle-Tomato Bisque

If you love “Simple French Comfort Food” and want to add some carefully curated recipes to your repertoire, please sign for the upcoming Saturday, March 2, 2024 culinary experience at Domaine de Manion. Spend a day in France, learn new tasty recipes, and enjoy a relaxing lunch. For more details please visit: Simple French Comfort Food Culinary Experience

Newly Planted Arugula, Carrots, Fava Beans, Lettuce, Kale, Onions, Peas, and Swiss Chard

January, and the new year 2024 has been very productive and busy for us at Domaine de Manion. I have had our massive pine trees trimmed, refreshed and mulched all of our pathways with the chipped trimmings, pruned all of the roses, redesigned a flowerbed, and started the winter potager. That is just the garden and landscape.

Inside the house, I have reorganized my closet, linen closet, and kitchen. Donated clothes, shoes, belts and odds ‘n ends. Refreshed this, and refreshed that. It is a great feeling to start the year off this way!

With that said, this year I am venturing on to new projects and places—which means I will still be writing my posts, but maybe not as regularly as every Friday. I am not going away, but devoting a little more time for travel, events, cooking classes, and surprises! Please keep your comments and interest coming. I always enjoy hearing from all of you. Please stay tuned, and please share this blog with friends and loved ones that you think might enjoy it for a “Taste of French Country Living.” One can sign up for this newsletter on my homepage at Bonnie Jo Manion.

Bon Appétit et Bon Weekend….Bonnie