A Real French File' Gumbo

A REAL FRENCH FILE’ GUMBO
Oct. 2-3, ‘07

Tuesday we joined Pat’s friends and fellow artists, Ellie and John Clements and Leslie and Tony Ficcagua, for lunch at Café Esmee’. When you recall the tale of our last visit here you will understand why the hostess gave us a rather questionable look as we arrived. I suppose she hoped we would behave better than we did on our last visit…and so we did, being the Three Tartes and this place is where that nickname originated. Ellie and John are expatriots who have homes in St.Colombe and Esperaza. Leslie and Tony live in Port Elizabeth, New Jersey and have been here for a three week stay.

Our lunch was delightful.. carrot slaw, an assortment of regional meats and sausages and as always bread and wine. The luncheon entrée was a medium rare roast beef with onions, potatoes and mushrooms,, more bread and more wine/water. The cheese platter is always a delight because you get such a wide assortment of regional sheeses. Our meal ended with chocolate éclairs and coffee. A meal here is always at least 2 hours and often longer because the table conversation is always to interesting.

After lunch, Judy, Winn and Daria strike off for groceries at Lavalent. Pat is still not feeling well so she is off to nap. We always think it will only take a short time to run to the grocery. The drive is only about 30 minutes; but like the children we are at heart, our attention to the task at hand is soon gone and we have found another road. Always remember, It’s the Journey, not the Destination. True to form, we found a new path and had to explore. We soon came upon the beautiful Abbaye-Chateau des Camon in Camon.
There were cars parked in the driveway and the trunk was open, so….there must be someone home. The front door was open and it looked very inviting. We took a self tour as we found no innkeepers. The Abbaye-Chateau is beautifully restored and elegantly decorated. It appeared from the experience of this innkeeper (Judy) that there may have been a wedding or very fancy party there recently. Finally, the cook came out of the kitchen and we made an inquiry about accomodations. She came back shortly thereafter, bringing with her a very attractive young woman carrying a new born ( 5 weeks ) baby. We were given a post card containing essential information but she did not have time for an extended visit.
http://www.chateaudecamon.com/index.htm

STOP STOP STOP!!!! The days are all mixed up on this story but I don’t guess it matters to you all and we haven’t known the day or the date since our arrival. Some people tell me that is the way it should be when you are on vacation and it is certainly true for me. Pat says every day, she has never seen me this relaxed in all the years she has known me so I guess my retreat from the real world has been achieved.

We are actually going to Mirepoix to shop for the ingredients of a true French gumbo. This is the time for Judy to show her artistic talents and justify her attendance at Cat'Art. This gumbo will be made using all fresh French ingredients except for two essentials I cheated on and brought from home…Savoie’s Dry Roux and File’ seasoning. I will wing it with all the other ingredients…fresh from the garden leeks, onions, peppers and garlic. The meats to be used are duck, chicken, rabbit and and the French version of smoked sausage. Other menu items to include fresh tomatoes (like Creole tomatoes) topped with garlic, fresh chopped basil and fresh buffalo mozzarrela cheese, a little olive oil, vinegar salt and pepper; French bread, fresh peach pudding and wine/water/milk. WHAT A MENU11

Once home, it was straight to the kitchen to the gumbo preparations. Winn helped chop vegetables while I browned all the different meats. I removed as much fat and skin as possible but left the meat on the bones to enhance the flavor. As I caramelized the leeks, onions, and garlic, the aroma enveloped the house. I had to make a few adjustments because I did not have some of my usual seasonings . After it cooked for several hours I knew I had something special in those pots and just to think how it would taste after the seasonings had time to meld overnight. In to the fridge after cooling .

It is about midnight as I write this entry. I have the window open to the cool refreshing night air…no screens just the beauty of fresh air. As I unwind I listen to two owls hooting at each other. They sound as if the are just out my window. I brought along several books to read but have not made much progress along that line. I cannot explain why but I have not slept the deep soothing sleep of these last 3 weeks in more years than I can recall. I have not felt so peaceful, rested, satisfied and energized in the last 20 plus years. There is now a very slow, soft rain falling on this peaceful spot of the world, So, nighty, night.

Judy