Photographed at the bridge over the Aigronne by le Moulin neuf, between le Petit Pressigny and le Grand Pressigny.
Toothwort rhizomes exposed by erosion on the banks of the River Aigronne (thanks to Tim for pointing these out to me).
A la cuisine hier: There was rather a 70s vibe going on in the kitchen yesterday. I made crumbed steak and an upside down cake.
The steak was in response to reading Elise Bauer's recipe on Simply Recipes for the hilariously named Chicken Fried Steak, which came across as the most stereotypically old style American artery clogging fest. However, I was interested to see if her instructions to press the coating into the steak actually made a difference. Simon commented to me that he never had any luck with this sort of dish, as either the coating didn't stick or the oil was the wrong temperature, resulting in either black crumbs or disgusting oil soaked claggy coating. I opted for dipping the steak in egg/milk wash, then seasoned flour, back in the eggy wash and then into breadcrumbs rather than follow Elise's instructions exactly, but I did take her point about firmly attaching the coating. It's messy, but appears to be worth it, as the steak came out cooked, reasonably tender and with an even crispy golden coating. I used bavette d'aloyau, one of the tasty French cuts along the grain, but any of the escalope cuts of pork, veal, turkey or chicken that are so easy to get here would work as well, lightly flattened with the meat mallet as she suggests. I didn't fancy Elise's milk gravy, so didn't make that. I had ketchup and Simon had tomato relish, but actually I think sweet chilli sauce might have been a better choice.
The cake was not the classic pineapple version of my school cooking classes but Jean's Pear and Ginger Upside Down Cake on Baking in Franglais. I veered away from her recipe slightly, by making a 20cm² and a 15cm² cake, and not sandwiching with cream. I'm not keen on cream in cakes, especially as it means you have to refrigerate the leftovers. Refrigeration may keep the cream from going sour, but it makes the cake go stale. Consequently, I mixed some finely chopped preserved stem ginger, a bit of the syrup from the ginger, the merest dash of Poire Williams, a heaped spoonful of icing sugar and a box of cream cheese, which I served on the side with slabs of cake.