Simple delights of my late summer days – Simplicité de saison

(In English below)

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je crois que c’est le plus vieux souvenir que j’ai de vrais moments partagés avec mon père: cueillir puis ouvrir, peler et déguster les noix fraîches sur l’arbre… Avec les mûres et les figues (qui commencent à arriver), les noix font toujours les délices de mes fins d’été…

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Voici encore une recette que vous pouvez faire avec les enfants. Textures et saveurs s’accordent à merveille et en plus c’est joli comme un tableau de maître:

  1. Faites mariner de la mozzarella dans de l’huile d’olive avec un peu de jus de citron et d’ail + sel et poivre (du poivre de Sichuan fraîchement moulu serait un vrai plus!) pendant 1 ou 2 heures
  2. Composez votre assiette comme vous le feriez pour des tomates mozza et ajoutez un peu de menthe fraîche, des noix pelées (ou noisettes, amandes…) et un filet (tout petit filet!!) de miel d’acacia

Le paradis en deux minutes chrono (OK + deux heures de marinade mais quand même…)

Conseil d’ami: La bogue des noix (je ne sais pas si on dit “bogue” pour les noix) noirci les doigts. Rincez-vous les mains à la Javel aussitôt après les avoir décortiqué.

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I think this is the earliest memory of any real quality time spent with father: the picking, opening, peeling and eating of the fresh walnuts right off (on and under) the tree… With blackberries and red figs, fresh walnuts are the delight of my late summers…

Here is another recipe that you can do with your kids. Textures and flavors go so well together. It is all so pretty too:

  • Marinate mozzarella in olive oil with a little lemon juice and garlic (not too much) + salt and pepper (freshly ground Sichuan pepper would be a real plus!) for 1 or 2 hours
  • Compose your plate in layers and add a little fresh mint, fresh walnuts (or hazelnuts, almonds …) without the yellow skin of course and a tiny drop of honey (and I mean tiny!)

Heaven in two minutes (OK + two hours for the marinade but still…)

A word of advice: Rinse your hands with bleach immediately after manipulating the fresh walnuts. The green part of the fresh walnuts will blacken your fingers and they will stay black for days…

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73 comments

    • Thanks a lot and sorry for the late answer to your lovely comment!! It’s been wild around here… I will post again soon :)

  1. Don’t want to hit a raw nerve Stephane, but how is the change to your lifestyle going? I am pretty patchy in my reading lately but haven’t seen anything about it and just hoping you are on track. Cheers,

    • Thanks for asking Julie! I have dropped 8 pounds but I am on a plateau. I am working long hours these days and it is a little hard to focus…

  2. I’m so jealous of your figs, they are beautiful!

    I have extremely fond memories of buying my weight in figs from the farmers’ markets in france – scared my partner how much I could eat!

  3. Many years ago when I lived in Napa, I had a couple of walnut tress. Oh what memories! The taste is like no other. Buttery and sweet. So sweet we had to get out early to pick them so my dogs wouldn’t beat us to them and eat up the ones which had fallen to the ground.

  4. Simplicity is often the most elegant choice. I feel like a broken record here, but those photos are incredibly superb! One gets a sense that you love what you photograph and love photographing it.

  5. I had no idea fresh walnuts were safe to eat. We grow black walnuts. I always thought they needed to sit around for a while. How interesting! My figs are just now ripening so I’ll give this a try.

  6. Nothing wrong with simple.
    And I didn’t know that walnuts could blacken your fingers from touch. I should put some around my chocolate stash and the next time some of it goes missing, I can now easily find the culprit. :)

  7. The photo of the figs, the one cut in half, the other with the water droplets, is wonderful!! I just got back from the market myself, although my finds were very different. :-)

    Enjoy the weekend!

    janet

    • Oui pour la partie interne dure. J’ai fais quelques recherches et la partie verte s’utilise en teinture et s’appelle le “brou”

  8. This sounds heavenly! I’ve been seeing images of sacks of green walnuts in markets in Gaziantep, Turkey, and imagining myself there (in more peaceful times, perhaps). Now I can start daydreaming about eating green walnuts in France too…

  9. Sometime I will have the opportunity to eat a walnut freshly picked off the tree…and I will remember to wash my hands with some bleach. Thank you Stéphane!

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