La tarte au citron meringuée @ le château de Hopkins.

La tarte au citron meringuée @ le château de Hopkins.

My French friend David from Brittany has stayed with me for a week @ le château de Hopkins. To thank me for his wonderful stay he made for me my favorate French dessert La tarte au citron meringuée! The last time I had this amazing French dessert homemade for me was last October by my good friend The Baroness de Pontalba at her lovely home Le château de Mont-l'Évêque! I had mostly eaten this fabulous dessert from La pâtisserie all over France! But you are very lucky when you can have it homemade. I made sure I watched David make it so I can make it myself one day. Unexpectedly David cooked a whole French dinner to go with La tarte au citron meringuée! David needs to move into le château de Hopkins so he can cook his fabulous meals every night! It was absolutely delicious! I felt like I was transported to France eating it! I have so many good memories around eating tarte au citron meringuée!  

La tarte au citron meringuée

David cooking in the kitchen of le château de Hopkins.

The finished product 

On display at the table of le château de Hopkins.

Hand painted Old Paris porcelain dessert plates and Olive pattern coin silver ready for La tarte au citron meringuée. 

Circa 1800 Old Paris porcelain trumpet vase with Gerbera daisies. 

French dinner made for me by David, served on a 18th century Louis XVI Sèvres "bleu céleste" soft paste porcelain plate.

A wonderful display.  

David happy with his Dessert! 

It's Creole Coffee time @ the Château de Hopkins!

It's Creole Coffee time @ the Château de Hopkins!

Le Petit Déjeuner at Peter's house

My German friend Pascal enjoying Le Petit Déjeuner at Peter's antiques filled French Quarter house. 

A few Winters ago my German friend named Pascal come to New Orleans for a visit.  When I told my friend Peter that this young German guy was a Francophile, we were both invited over to Peter's lovely house for Petit Déjeuner. 

Upon our arrival a nice fire was going in the early 19th century marble fireplace.  

Sprouting Louisiana mirlitons on a Wedding band Old Paris stand. 

We had a lovely Déjeuner of spice cake and café au lait. 

in the foreground you can see my painting of The Governor Jaques Dupré Plantation House, commissioned by my friend Peter. 

Commissioned painting of The Governor Jaques Dupré Plantation House for my friend Peter. He give it to the owner of the house as a gift. 

Peter's Vignettes of Antiques are so beautiful. 

A painting I did pre Katrina hanging in Peters house titled "Champs-Élysées Creole Cottage"

Champs-Élysées Creole Cottage

You can check out my Creole Folk Art & Antiques here 

https://squareup.com/store/andrew-hopkins

https://squareup.com/store/andrew-hopkins 

Ratatouille for my English/Spanish friend Joe!

My friend Joe at a French Quarter garden party we attended. My friend Joe was born in Spain to a Spanish father and English mother. At the age of 8 he moved to England. Joe has had a amazing life, was in a boy rock band and travelled all over. 

Last Spring my English/Spanish friend Joe visited me here in New Orleans. Joe being a vegetarians I could not wait to cook him one of my favorite meatless dishes but with a Creole/Southern twist. Ratatouille (/ˌrætəˈtuːiː/ rat-ə-too-ee; French: [ʁatatuj]) is a traditional French Provençal stewed vegetable dish, originating in Nice, one of my favorite cities in France. Though referred to commonly as ratatouille niçoise, ratatouille is popular among the entire Mediterranean coast as an easy summer dish. It is typically prepared as a stew with each vegetable being sautéed in olive oil. 

My friend Joe at a French Quarter garden party we attended.

My friend Joe at a French Quarter garden party we attended.

Fresh spring vegetables. 

Set a large 12-inch saute pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. 

Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes.

Add the green peppers, zucchini, and squash and continue to cook for an additional 5 minutes or until the vegetables are tender.

Add the tomatoes and mushrooms and continue to cook for an additional 5 minutes.

Add Paul Newman's Pasta Sauce and Creole seasonings.  

The finished product! 

Ratatouille is usually served with French bread but I made cornbread to add a Southern flair 

Joe with my good friend Sharon Martin, New Orleans Blues & Jazz singer.

Not a good video but Joe charming use with some Motown. 

Joe checking out my art in a Gallery window on Royal street in the French Quarter. 

Every night we would go out to Karaoke at different local bars, Joe was my secret weapon. He charmed the audience with his English accent and amazing voice.   

 Joe at a French Quarter garden party we attended.

I and Joe at a Antiques auction preview party in New Orleans. 

Drinking beers and looking at the mighty Mississippi river roll by. 

Indulge Yourself!

Indulge Yourself with homemade Blueberry crumble & French Vanilla ice cream dashed in a 19th century French soup dish decorated in the 18th century Sèvres porcelain.

After picking six pounds of Locally fresh Blueberry's yesterday. I decided to put them to good use today. As I was leaving the farm Betty told me how easy it is to make a Blueberry crumble with her fabulous plump berries. After looking thru a few Internet recipes I found the right one for me. So I decided to Indulge myself today for lunch! After putting the dish together, 30 min latter I was enjoying the fruits of my labor. I love this dish as most of the ingredients are fairly healthy. Brown sugar is a lot better then bleached processed sugar. What I love about the dish was it was not very sweet as I'm trying to stay away from bleached processed sugar. It blends perfectly with the French vanilla ice cream. I can see myself making it again very soon. So go ahead and indulge yourself.

The Blueberry Crumble is overlooked by a 1850's Old Paris porcelain figurine of Queen Victoria made by Jacob Petit. The blueberry crumble is dashed in a 19th century French soup dish decorated in the 18th century Sèvres porcelain. The Antebellum New Orleans table spoon is made by Hyde & Goodrich.  

BLUEBERRY CRUMBLE

1 pkg. frozen or 3 c. blueberries

2 tbsp. lemon juice

2/3 c. packed brown sugar

1/2 c. flour

2/3 c. quick oats

1/3 c. butter

3/4 tsp. cinnamon

1/4 tsp. salt



Spread blueberries in square baking dish, 8 x 8 x 2 inches. Sprinkle with lemon juice. Mix remaining ingredients, sprinkle over berries.

Heat oven to 375 degrees. Bake about 30 minutes or until topping is light brown and berries are hot. Serve warm with cream or ice cream.

The Blueberry Crumble is overlooked by a 1850's Old Paris porcelain figurine of Queen Victoria made by Jacob Petit. The blueberry crumble is dashed in a 19th century French soup dish decorated in the 18th century Sèvres porcelain. The Antebellum New Orleans table spoon is made by Hyde & Goodrich.  

Queen Victoria herself would approved of the tasty dish