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C'est Craft

C'est Craft is our weekly check in on Instagram Live. 

Join us Tuesdays at 9am PST for chats with some of our favorite friends, craft demos and a few of our favorite things.

To view past episodes visit our IGTV channel!

As well as our YouTube channel!

Episode Three: Pamela Wiley

Tuesday, April 14th, 2020 12pm PST

Instagram: wiley_pamela

Represented by:

@laneycontemporary(instagram)

 www.laneycontemporary.com

Episode Five: Maura Ambrose

Tuesday, April 21st, 2020 9am PST

Website: www.folkfibers.com

Instagram: folkfibers

The Art of Quilting Guidebooks:

https://guidebooks.folkfibers.com/ 

Episode Six: Chef Charlotte Clement

Thursday, April 23rd, 2020 9am PST

Website: www.tabledetouron.com

Instagram: tabledetouron

Table de Touron Post Cards:

https://www.frenchgeneral.com/products/copy-of-linen-torchons-with-blue-stripes?_pos=1&_sid=00cc83405&_ss=r

https://www.frenchgeneral.com/products/table-de-touron-recipe-cards?_pos=2&_sid=00cc83405&_ss=r

Simple Shortbreads with or without Flowers

4 oz cold butter
4 oz soft margarine
4 oz sugar
2 oz corn flour
10 oz plain flour

Place all ingredients in a bowl and mix with a mixer for a minute - or until there is a fine crumble in the bowl. Once mixed, make into a ball with warm hands. Leave in refrigerator until ready to roll out into a thin sheet, decorate ( with flowers if desired), cut into shapes and bake at 350 degrees for ten minutes .
Sprinkle with chili salt or fine sugar.


Parmesan Bites

4 oz butter
4 oz Parmesan
4 oz flour

Blend for a minute in a mixer with any herbs if you have some to hand, ( thyme, rosemary etc.)  Form into a ball with your hands and roll into a log.
Cut disc outs with small round cutter, bake at 350 degrees for ten minutes. I dusted mine with chili salt before cooking.

French Lesson 101

J’aimes..... la france. I love France
Tu aimes. ... Les brocantes You love flea markets
Elle aime.... le vin. She likes wine
Il aime ......la cuisine He likes cooking
Nous aimons... les biscuits. We like the biscuits
Ils aiment les marchés. They like the markets


Je manges..... les biscuits I eat the biscuits
Tu manges foie gras. You eat foie gras
Il mange les frites. He eats chips
Elle mange une pomme. She eats an apple
Nous mangeons vite. We eat quickly
Ils mangent au restaurant. They eat in a restaurant


Je vais au marché. I go to the market
Tu vas à Toulouse. You go to Toulouse
Il va à Paris. He goes to Paris
Elle va au lit. She goes to bed
Nous allons ensemble. We go together
Ils vont loin. They go far

Episode Ten: Chefs Charlotte and Flora Clement

Thursday, May 7th, 2020 9am PST

Website: www.tabledetouron.com

Instagram: tabledetouron

La vie en Rose

Picking the petals is lovely first thing in the morning choosing the most fragrant of pink or red roses.

To make a ROSE PETAL JAM use about two cups fulls of ROSE PETALS, rinse gently and then in a bowl add two cups of SUGAR and the juice of a lemon and massage the mixture into a sort of paste. Place in a pan with two cups of WATER and boil for 5-10 minutes. Place in a sterile jar or bowl.

We made Rose Petal tarts by adding cream to the jam and cooking in pastry cases and Rose Petal ice-cream by adding a good spoon full of the jam to greek yogurt and the same amount of cream and then placing in the freezer before forking through nearly frozen.

I also love it for breakfast on homemade bread or brioche or on top of my muesli or yoghurt.

We also crystalize the petals very easily by dipping them in egg white then sprinkling over with sugar and leave to dry on parchment paper for an hour or so.

Bean and Radish Salad:

Steam for 2-4 minutes frozen or fresh BROAD/FAVA BEANS. Cool and then remove their skins if you have time. Slice a bunch of RED RADISHES and mix into a dressing of 3Tbls OLIVE OIL, 1Tbls  VINAGER, 1chopped GARLIC CLOVE, half a CHOPPED CONFIT LEMON, 1 Tbls CHOPPED PARSLEY, 1 Tbls CHOPPED RED ONION and a Tsp on GROUND CUMIN, SALT AND PEPPER. Mix all together and eat warm or at room temperature.

La vie en Rose was one of Edith Piaf’s famous songs and here is some of it for you to learn and sing loudly, whenever it is played here everyone sings together as loud as possible....

Quand il me prend dans les bras

Il me parle tous bas

Je vois la vie en rose

............when he takes me in his arms

            He speaks to me softly,

            I see life is wonderful ( in pink) !

Il me dit des mots d’amour 

Des mots de tous les jours

Et ca me fait quelque chose

 ......He utters words of love to me

       And everyday words

       And it touches me.....

 

Episode Twelve: Chefs Charlotte and Flora

Today on C’est Craft we talked of the kilos of escargots that we have been picking up all over the garden. They will be fasted for 8-10 days to clean them out and then boiled up in a stock before being cooked and served in a wonderful garlic butter sauce. Cherry Clafoutis is the dessert of the moment with the trees covered this year as if to make up for all our other deprivations. The important thing to remember when making clafoutis is to chemise ( shirt) the serving dishes. Brush over with melted butter and then a light covering of sugar.

Place in the cherries, covering the surface then pour over the clafoutis mixture.

For the mixture, Mix 3/4 cup of flour, with a cup of sugar, a pinch of salt , 1 cup of milk and 4 eggs and an ounce of melted butter. Cook at 380 degrees for twenty minutes.



We also made the local ( Aveyronais) Farcous, which are little meat and vegetable fritters.

They are a peasant dish using up leftover meat and vegetables.

Mix some pork mince with an egg, some cut up leftover bread, some shredded leaves such as chard, nettles or spinach, some finely chopped herbs, such as parsley and chives, a chopped garlic clove , salt and pepper. Form into patties and fry over on both sides. Good hot or cold.



Here are the words to learn from Edith Piaf's, Non Je Ne Regrette Rien, her famous last song.

This is the finale of the wonderful film LA MOME or LA VIE EN ROSE.



Many years ago I did a translation for the BBC of her personal assistant talking about the final years of Edith Piaf's life. This famous french icon was due to move to just outside Saint-Antonin-Noble-Val, (literally across the fields from our home) to be looked after my her old friend and assistant as she became ill. She died before moving here which I think was a good thing for our village otherwise that song would no doubt be played here non-stop and not now be one of our favorite sing alongs.



Non, Je Ne Regrette Rien Édith Piaf



Non, rien de rien

Non, je ne regrette rien

Ni le bien qu'on m'a fait

Ni le mal

Tout ça m'est bien égal

Non, rien de rien

Non, je ne regrette rien

C'est payé, balayé, oublié

Je me fous du passé

Avec mes souvenirs

J'ai allumé le feu

Mes chagrins, mes plaisirs

Je n'ai plus besoin d'eux

Balayé les amours

Avec leurs trémolos

Balayé pour toujours

Je repars à zéro

Non, rien de rien

Non, je ne…

Website: www.tabledetouron.com

Instagram: tabledetouron

Episode Fourteen: Chefs Charlotte and Flora Clement

Thursday, May 21st, 2020 9am PST

Website: https://www.tabledetouron.com

Instagram: https://www.instagram.com/tabledetouron//?hl=en

At last the cows and sheep that have been kept and milked indoors all winter can go out into the fields and over the ascension weekend all herds are taken up to their summer pastures. First they are decorated then blessed by the priests and then they are walked up hill followed by family and friends until they get to the meadows full of spring grass and flowers. There the animals have their young and much away until the middle of October until they make the journey downhill again. Their bells can be heard ringing across the hills, it is a truly magical music.

In the kitchen at Le Touron we are using the new zucchini while small and crunchy, courgette breads and cakes with cream cheese frosting and raw zucchini spaghetti and salads with lemon juice, olive oil and toasted hazelnuts. We have a mass of rosemary and have been infusing the flavors into drinks, breads and oils. Our quick apéro snack of the moment are ROSEMARY CRACKERS which are quick and easy to make and very moorish on their own or for dipping in herb creams. Mix together 3/4 cup of FLOUR with a teaspoon of SALT and one of SUGAR. Add 1 /3 cup of WATER and 2 tablespoons of OLIVE OIL and a large spoonful of finely chopped ROSEMARY LEAVES. Roll out directly onto PARCHMENT PAPER, ( thickness of a coin), cut into shapes or strips and place into an oven of 380* for 10-15 minutes.

While cooking practice counting in French. Quarantine, a word we all use so often these days comes from the number of days , (40 or in french Quarante ) needed out of society for cleansing. Un, deux, trois, quatre, cinq, six, sept, huit, neuf, dix... Onze, douze, treize, quatorze, quinze, seize, dix-sept, dix- huit, dix-neuf, vingt .. Vingt et un, vingt-deux, vingt-trois, vingt-quatre, vingt-cinq, vingt-six, vingt-sept, vingt-huit, vingt-neuf, trente... Trente et un, trente-deux, trente-deux, trente-trois, trente-quatre, trente-cinq, trente-six, trente-sept, trente-huit, trente-neuf, QUARANTE.

Episode Fifteen: A Verb For Keeping Warm

Tuesday, May 26th, 2020 9 am PST

with Kristine Vejar and Adrienne Rodriguez

Website: https://www.averbforkeepingwarm.com/

Instagram: https://www.instagram.com/avfkw/

Pre-Order The Modern Natural Dyer Book Here https://https://www.averbforkeepingwarm.com/products/the-modern-natural-dyer?_pos=1&_sid=eef4d5713&_ss=rHERE