Oh boy, it is the end of November and the last minute for my November blog. I looked through all my photos for November 2016, all 12 of them! Yikes where has this month gone.
Well first there were the elections in the US. I was disappointed, but I will not make this a political forum.
Then November weather moved in here, foggy, or misty, and /or rainy days. Not the ideal weather to march out and take photos. When the fog is heavy you can not see 100 feet. This week it is sunny, but the temperature has gone down. High of 5 degrees (Celsius that is) the other day. Since it is dry, I have to finish getting the yard ready for winter. Did mow the lawn last week one afternoon when the sun poked out, it really needed to be mowed.
Now I have to move all the planters to a dry place for the winter.
November 11, armistice day is celebrated each year here in France with a ceremony in most cities or villages, and usually followed by a glass of wine. This year, like other years there was a small parade lead by the city officials, the band, the fire department (in dress uniforms) and then the rest of us (citizens). The parade arrived at the monument ( monument with the names of those that died in the wars- Monument aux Morts) for the ceremony. Our monument has now been listed as historic. I still get a little emotional when the La Marseillaise is played and I realize this is my country too.
|Ceremony at the Monument|
|Our table all ready for the guests|
|2009 -so good. See what happens in a good|
cave. You do not want a dry place to store wine.
So follow his recipe, or go a little creative.
Here is his recipe with my comments in purple. Also I did not overly fret about quantity, I needed to use up the creme fraiche, so I used what I had.
- 1 1/2 cups chopped onions
- 1/2 cup chopped red bell peppers
- 7 tablespoons unsalted butter, divided (not this much, just enough to make a rue)
- 1 teaspoon minced garlic
- 1 pound white button mushrooms, ends trimmed, sliced
- 1 1/2 teaspoons Essence, recipe follows
- 1/2 teaspoon freshly chopped thyme leaves
- 1/4 cup all-purpose flour (1TBS)
- 1/4 cup dry white wine (Had none open)
- 2 cups chicken broth
- 1 3/4 cups heavy cream (I had about 1 cup crème fraiche)
- 12 ounces wide egg noodles
- 1 pound cubed or bite-size shredded roast turkey
- 1 tablespoon freshly chopped parsley leaves
- 1 1/2 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- 1/3 cup freshly grated Parmesan
- 1 (5 1/2-ounce) bag potato chips, crushed (left this out entirely)
- 2 1/2 tablespoons paprika (added about 1 tsp)
- 2 tablespoons salt (no additional here other than what I used above)
- 2 tablespoons garlic powder (did not have any)
- 1 tablespoon black pepper (added about 1 tsp)
- 1 tablespoon onion powder (did not have any)
- 1 tablespoon cayenne pepper (added a dash)
- 1 tablespoon dried oregano (added about 1 tsp)
- 1 tablespoon dried thyme (added about 1 tsp)
- Saute the onions and bell peppers in 6 tablespoons butter in a large skillet or Dutch oven over high heat until soft, about 4 minutes.(just used oil)
- Add the garlic and cook for 2 minutes, stirring.
- Add the mushrooms, Essence, and thyme and cook, stirring occasionally, until the mushrooms are soft and have released their liquid, about 6 minutes.
- Sprinkle with the flour and cook, stirring, for 2 minutes. (made a rue with some butter and flour and mixed it in)
- Add the wine and chicken stock and cook, stirring, until smooth and thick, about 2 minutes.
- Add the heavy cream and bring to a boil.
- Reduce the heat to medium and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon and very flavorful, 15 to 20 minutes. ( this is where I stopped, I added the noodles, stirred and served).
- Preheat the oven to 375 degrees F.
- Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 10 minutes. Drain in a colander and set aside.
- Butter a 9 by 13-inch casserole or baking dish with the remaining tablespoon of butter and set aside.
- When the sauce has thickened, add the noodles, turkey, parsley, salt, black pepper, and Parmesan to the skillet and stir until thoroughly combined. Transfer to the prepared casserole and top with the potato chips. Bake uncovered until bubbly and golden brown, about 30 minutes. Serve immediately.