Nearly Lost the Battle with the Charcoal….

So apparently chickens are flammable.  I found out the hard way last night while cooking chicken for the non fish lovers in the family.  I’m still getting used to cooking with charcoal and I made the mistake of walking away after I put the chicken thighs on the grill.  I had other parts of the dinner to prepare.  The grill didn’t think that was a good enough excuse.  When I checked the chickens were balls of flame.  I removed the grill part with the chicken from the heat and started blowing the chicken out like candles.  Oops.  Fortunately they weren’t flaming chickens for long and they turned out ok if you ignore the blackened outside.  Forgive me but I was too busy to take a pic. 

Luckily everything else went smoothly.  The other day a few of us popped down to Saumur to check out the market.  It was a lot of fun and quite large.  It wanders through a lot of streets but we found the food side and found some wonderful ingredients.  One was selling fresh mushrooms including pink ones.  I have no idea what they are called but he also had shiitake mushrooms so I got a bit of both.  I also found a lovely piece of salmon.  There was a bit of language juggling as we sorted out I wanted the skin on but the scales off.  But we got there in the end.  

  
 Following the suggestion from the mushroom man, I minced up some fresh garlic, sliced the mushrooms, and prepped the basil to sauté.  

  
In a skillet heat up a few tablespoons of olive oil.  Once it is hot add the mushrooms and garlic.  Stir as it begins to cook so the mushrooms are evenly coated with the olive oil.  The mushrooms will shrink a bit.  As they begin to brown add a bit of lemon juice to taste along with salt and pepper.  Near the end add a healthy handful of the basil.

  
Once they have browned nicely they are ready to serve.

  
In addition to setting the chicken on fire I also grilled salmon.  I was much more successful with that.  I added a bit of lemon juice and thyme along with salt and pepper to the salmon and cooked it medium rare.  

 
Yesterday we went to Fontevraud Abby which was very interesting.  The scale of it is immense.  It has been sanitised quite a lot and almost looks brand new in some areas.  Still I was glad we went.  

   

  

  

I’m not sure what rose this was but it was stunning.  It was like it was lit from within.  The gardens were lovely though in the cisterns I thought ducks were stuck given the sounds.  Turns out to be two frogs.  Not sure if there was a massive argument or one of them was hoping Barry White music would break out.  But one was running and one was chasing!

Roger from Food, Photography, and France was kind enough to email me about Les Halles in the towns.  So I went back today as I didn’t know what market was on and this one came recommended.  It had some amazing cheeses to chose from.  And there was a fresh produce stall.  So thank you Roger!  

We found a bistro to have lunch.  They seriously know how to do cheese plates here.

  
I also spotted pork belly on the menu.  The flavour was really good.  I think they should have slow cooked it more as it was pretty firm though.

 
As you can see, I’m still having loads of fun.  It’s going to be hard going home.  Tomorrow I’m taking an art lesson so I’m excited for that.  Life is good!

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18 thoughts on “Nearly Lost the Battle with the Charcoal….

  1. The pink mushrooms are called pleurotes in French, and they are a variety of oyster mushrooms. The pink variety is farm-grown, and not to be found in the wild. I love pleurotes and order them quite often from a local mushroom farm.
    It sounds like you are having fun, despite the chicken accident! Are you enjoying all the fabulous wines from the area you are in? You are pretty close to some of my all time favorites!

    • Thanks for the information on the mushroom. I was hoping someone would chime in. 😊. Most wine has been amazing but we just opened a bad one. We quickly moved on. No plonk allowed! Having loads of fun. I just love all the food and markets. Makes me happy!

  2. That must have been scary. I haven’t cooked with charcoal in years. I know it is suppose to make the food taste better but gas so easy and you don’t get blackened food on it. The rest of the dinner sounded delicious.
    Love tasting cheeses that must have been fun. Your photos are great.

  3. Those mushrooms look so good and I quite like the idea of Chicken on Fire! Which part of France are you in? Fontevraud Abbey ringd a bell from our drives across France to and from Spain/England

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