Who would have thought that the good old Apple Crumble would be so popular in Paris these days? And trust the French to make it sound so romantic as “crrum-belle”!
This past week I was so ashamed of the garden. I had run away from it for too long. The weather didn’t give me an excuse, either, as the sun was shining. It was time to JUST DO IT! My back has been killing me since (the computer doesn’t help, either!) but the effort was worth it. The cherry tree is now covered in netting (yeh, as if that will prevent the wood pigeons from pecking at them!) and the raspberries are well on their way.
The only part of the garden that’s in full bloom is the wee herb corner. Once the major weeds disappeared, I discovered we actually had flowers: on the chives, lemon thyme, and they were popping out in their full glory on the sage plants.
Just seeing the word, sage, makes me laugh. In French, sage means wise (if you’re referring to an adult), and good (when you’re referring to a child). I keep meaning to ask my husband how this works; I mean, at what point will it no longer be wise to shout, “Soyez sage!” as you drop the kids off at a party?
I’ve never seen such gorgeous looking flowers that you can eat! I just had to do something with them. When I did my usual weekly shop at the market, I also had to asparagus myself. Well, that’s what they kept shouting at the market: “Aspergez-vous!”, “Aspergez-vous!”
The French normally serve asparagus with hollandaise sauce, or toss it in butter. With such beautiful and delicate sage flowers, I wanted an excuse to use them for friends coming to dinner. Nothing fancy. What could be easier than tossing them in butter infused with sage and decorating them with the edible flowers?
For the sage butter, it’s not even a recipe – so not worth putting it as a recipe post on the site. It’s a no-brainer! Just take about 1/3 pack of unsalted butter, melt it over the most gentle heat you can, along with several sage leaves and a few leaves that have been chopped finely. Stir it now and again with a wooden spoon – still on a very low heat – then discard the large leaves. The butter is beautifully perfumed. Toss the asparagus (peeled, trimmed & steamed in boiling water for about 5 minutes) in the butter and serve. Et voilà!
Just so the green asparagus didn’t feel left out, I did the same again for more guests. The sage flowers were a real talking point. They really taste of sage and it went well with the asparagus.
Hm. Last week you may have been disappointed that I didn’t make a stinging nettle macaron. I know, how could I not join in the fun? Well, truth be told I preferred the nettles mixed with ricotta cheese and mint in some homemade ravioli, tossed in the sage butter and served with some crispy sage leaves.
I don’t want to disappoint you this time, though. Why not take a glass of wine, sit back and enjoy it with a mini sweet garden herb macaron? And if you have the book handy, then just turn to page 97 for the recipe. Cheers!
Making macarons but don’t know what to do with the egg yolks? Don’t despair. Check out this week’s guest recipe post from Joshua at Just Eat! He’s making us some Biscuits Bretons to use up our egg yolks.
If you missed the others, take a look at Liz’s silky Chocolate Pots de Crème (guest from That Skinny Chick Can Bake), Erin’s Blueberry or Pineapple Curd (guest from BigFatBaker), and Manu’s Genovesi Ericine Sicilian pastries (guest from Manu’s Menu).
Stay tuned, folks, since there are more guests coming soon to share their egg yolk recipes with us.
Before you go, I just wanted to say a huge thank you for some blog awards. I haven’t forgotten: just stuck for time to post it all – will be up on the next post!