Archive for October, 2010

Art Lecture at VMFA

Friday, October 29th, 2010

On Wednesday, November 3, 2010 at 6:30 PM, the Virginia Museum of Fine Arts at 200 N Boulevard presents Joachim Pissarro, PhD with their  annual Paul Mellon Lecture, this one titled “Camille Pissarro and Vincent van Gogh: When Did Impressionism become Post-Impressionism?”

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Antiques and More Moves to Binford

Thursday, October 28th, 2010

Antiques and More on Main is CANCELLED

Late breaking news for this weekend and beyond for all you vintage shoppers out there!  Saturdays (weather permitting of course) between 9 AM and 3 PM, Antiques and More on Main can be found at Allen and Vine, Binford Middle School parking lot!  You’ll find the entrance to the lot on Allen Avenue, between Main and Floyd.

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Beautiful Fall Weekend in Richmond October 22 and 23

Thursday, October 21st, 2010

A lovely crisp Fall weekend is in store for central Virginia!  And, along with great weather for walks in the park, strolls down Monument Avenue, there are several happenings on the schedule.

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Travels in France – La Terrine d’Agrumes et son Coulis d’Orange

Monday, October 11th, 2010

For several weeks, we have been featuring authentic French recipes for you to try.  Here’s another!  Bon Appetit!

From Astier
44 Rue Jaen-Pierre -Timbaud  75011 Paris

Citrus Terrine with Orange Coulis

Astier is a true neighborhood bistro.  Small with elbow to elbow tables; Chef Clerc’s menu is terrific!

A slice of this pretty, flavorful dessert makes a light and refreshing finish to any meal.

1/2 cup (4 fl oz/125ml) water
3 sheet of gelatin or 1 envelope plain gelatin
2 small pink grapefruits, peeled and sectioned, removing the supremes
4 oranges, peeled and sectioned, removing the supremes
1/2 cup (4 fl oz/125ml) simple syrup
1/4 cup (2 fl oz/60ml) Grand marnier

Orange Coulis
1 orange, zested peeled, quartered and seeded
1 cup (8 fl oz/250ml) simple syrup

32 fresh raspberries or 1/3 cup (3 fl oz/80ml) crème de cassis for garnish

Soak the 3 gelatin leaves in 1/4 cup (2 fl oz/60ml)or pour 1/4 cup (2 fl oz/60ml) of water into a saucepan and sprinkle in the gelatin let soak for 1-minute.  Add the remaining 1/4 cup (2 fl oz/60ml) water and stir over low heat for 5-minutes.

In a medium bowl, gently combine the sectioned fruit, simple syrup, Grand Marnier and gelatin mixture . Pour into a 9×5-inch (23-by-13-cm) terrine or loaf pan and press down the fruit until it is compacted and completely covered with liquid.  Cover with plastic wrap and refrigerate for at least 4-hours or up to 48-hours before serving.

To make the clulis: In a food processor, pruee the orange zest, orange flesh and simple syrup.

To serve, spoon the coulis on each of 8 plates, top with a slice of the terrine, and garnish the couli with 4 of the raspberries or dot it with cassis.

Makes one 9×5 terrine; Serves 8

Travels in France – Effiloché de Raie au Chou Croquant

Monday, October 4th, 2010

An interesting recipe in our series….

From Chez Pauline
5 Rue Villedo, 75001 Paris

Chez Pauline is an elegant restaurant that has retained the spirit of its bistro roots.

Skate is a fish with the delicate flavor somewhat similar to that of scallops.

Skate with Crunchy Cabbage

1 small savor or napa cabbage, cored and shredded
salt and pepper to taste
2 tablespoons hazelnut oil or light olive oil
6 skate wing fillets (about 2 pounds/1 Kg)
2 tomatoes, peeled, seeded, and diced
1 tablespoon white wine vinegar
2 teaspoons crushed hazelnuts

In a large pot  of boiling water blanch the shredded cabbage for 1 to 2 minutes, or until bright green. Drain and plunge into a bowl of ice cold water.  Drain again and set cabbage aside.

Season the fish lightly with salt and pepper.  In a large saute pan or skillet over medium heat, heat the oil and saute the skate fillets for 4-minutes on each side, or until golden and cook through.  Using a slotted metal spatula, transfer to a plate.

In the same pan, saute the cabbage just until heated through, 1 or 2 minutes.  Add the tomatoes, vinegar, and hazelnuts and cook for 2-minutes.

Cut each skate fillet through on a diagonal several times, leaving the slices attached at the top.  Arrange a portion of cabbage on each of six plates.  Top each with a filllet and fan the slices open.  Spoon some of the sauce over each fillet and serve immediately.

Makes 6 Servings.