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Evoking fond memories

Posted in Cookery, Live Racing with tags , , , on 09/12/2011 by Sheree

If I’m not spending time out on the bike, there’s no where else I’d rather be than the kitchen. After my cheffy attempts last week end to impress a couple of French guys, I’m cooking for a bunch of friends tomorrow evening. I’ve no need to impress, they know what I’m capable of in the kitchen. We have dinner together on a regular basis;  sometimes in one another’s homes, sometimes in restaurants. Whose place we eat at tends to depend on the time of year.

One couple have a delightful flat in Beaulieu sur Mer, close to the beach. This makes them our go to location for beach picnics. The other couple, who have two teenage boys, live like us in an apartment with a wonderful view of the sea. However, they have a much bigger terrace and an adjacent garden where they can easily accommodate eight or more. I, on the other hand, have the largest dining room, so I tend to be the hostess of choice in winter.

Not for the faint hearted

Many moon’s ago, one of the guy’s first trip from behind the then Iron Curtain was to Austria where he ate Kaiserschmarren, a well-known and popular dessert. On subsequent trips, when he’s been racing in the Giro or Tour of Austria, he’s enquired as to its availability at each hotel and has been disappointed. Largely, I suspect, because it’s a dessert which needs to be made to order. It’s a thick, souffle pancake studded with plump rum soaked raisins, dusted with icing sugar and served with a slightly tart fruit compote. I promised him that the next time he came to dinner I would make it for him. Accordingly, I’m serving everyone a traditional Austrian meal.

We’re starting with a few nibbles including smoked salmon and caviar, washed down with champagne. Then, I’m serving tagliarini with a truffle sauce. The main course is an Austrian colossus, “Tafelspitz” with all the trimmings. It’s boiled beef, but not just any beef. I use ribs of beef but have the butcher take them off the bone to make it easier to carve. The beef is slowly simmered in a vegetable stock to which I have added the bones. When cooked, it just melts in the mouth. I’m serving it with traditional accompaniments: creamed spinach, saute potatoes, chive sauce and horseradish. Dessert will be the afore-mentioned Kaiserschmarren with spiced plum compote and apple strudel with vanilla sauce. You might think that two desserts is somewhat over the top but, don’t forget, the one couple have two teenage sons with the obligatory hollow legs who can easily consume their own body weights. I should add that there’s also home-made bread and petit fours, plus a cheese course. No one’s going to go home hungry and we’ll all need a long ride on Sunday morning.

The key to enjoying dinner parties, IMHO, is planning and preparing as much as possible in advance. I’ve done that and stuff’s either in the fridge ready for tomorrow or sitting in the freezer waiting to be defrosted at the last minute. I just need my beloved to decide which wine and champagne he’s going to serve in his capacity as Chief Bottle Opener.

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Just another week end

Posted in Club Events, Cookery, Football with tags , , , , , , on 04/12/2011 by Sheree

The incredibly mild weather is continuing which isn’t great news for those planning on going skiing. This, of course, has meant I have been out and about on the bike since my return from the Big Apple. Yesterday was the Telethon, France’s version of “Children in Need” but I was too busy with my guests to take part in the Club’s ride.

One of my English students is contemplating what to do after leaving school. French schools appear to be no better than English when it comes to dishing out career advice, so we’re lending a helping hand. I had invited around a couple of family friends for dinner. One’s an accountant and the other’s Head of HR at a bank in Monaco so they were both able to impart some words of wisdom and advice to our young friend.

Having guests for dinner’s an excuse to try out some new recipes. I decided on English cooking with a twist as my theme for the evening. I cooked a silky smooth cauliflower soup with black pudding, fish and chips with home-made tomato ketchup and for dessert, apple crumble and custard. Obviously, nothing was quite as it seemed. 

I dusted the monkfish in curry powder and fried it for a few minutes and served it with celeriac chips which had first been confit in goose fat before being fried too. The crumble was perched atop cored apple halves stuffed with rum soaked raisins and served with my home made custard, not a tin of Bird’s in sight. There was also a cheese course and my petit fours to finish. I believe the boys have quite changed their minds about English cooking.

Our young guest stayed over and rode Saturday morning with my beloved and his friends. He returned to collect his stuff and the two of them polished off the remaining crumble doused in custard. Who knew raw crumble tasted so good? Yes, the “spare” crumble hadn’t been cooked. Still both declared it ideal cycling food.  I went for a 3 hour ride after they’d left but returned too late to prevent them eating it. 

Following on from my Garmin malfunction, still waiting to hear from my LBS on that one, the screen went blank on my 7 month old Dell.  Now I’d had the same problem with my old Dell, but only after 7 year’s use. I immediately spoke to their Support Desk but I’ve got to make contact with them again tomorrow morning.

Saturday afternoon, I replaced my Blackberry. The mouse on the old one had given up the ghost. It would only work in two rather than four directions so, sadly, it had to go. Of course, the functionality on the new one is completely different and I’m still grappling with it.

Today was the Departmental pointage at Menton. We lost our crown last year and I don’t expect we’ve recovered it. Nevertheless, as M Le President was working, I was on hand to chivy the boys. After the pointage we continued on in to Italy for a coffee with a few clubmates. The coffee’s good in France but it’s cheaper and better in Italy. This added a few extra kilometers to the ride, just over 100km by the time we got back home.

We collected the papers, showered and then I whipped up a quick lunch before we settled down on the sofa to read the papers and watch the television. It’s allowed, we’ve expended a significant number of calories.

Profiting from the brief respite from live cycling, I’ve been reconnecting with the world of round balls. Football and tennis to be exact, and with mixed fortunes. My beloved boys in claret and blue lost 1-0 at home to the Red Devils, a disappointing result from a strange team selection. OGC Nice were at home to Rennes and frankly I feared the curse of the returning former manager and players. Not a bit,  the boys won 2-0 to keep them connected with those teams sloshing around in the final quarter of the league. A loss would have had unthinkable consequences.

It was the Davis Cup Final this week end, Spain v Argentina. Naturally, the boys playing on home turf were favourites to lift the cup for the 5th time in 11 years. They didn’t disappoint, despite heroic performances from Del Potro and Nalbandian, Nadal wrapped it up today with a thrilling reverse singles which swung first in favour of Argentina and then back again like a pendulum. But no one really doubted the outcome: Spain victorious again.

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Total washout

Posted in Club Events, Cookery, Favourites on 25/10/2011 by Sheree
Not what was wanted

After a few cold, damp days back in UK, I was so looking forward to getting back home and going out on my bike. Late Sunday afternoon I just had a quick warm up on the home trainer in anticipation of yesterday’s ride. After a greyish start,  at lunchtime my beloved and I donned our kit, grabbed our bikes and exited the building only to discover it had started to rain: yet another session on the home trainer. I was woken in the early hours of this morning by the sound of gusting winds. Sure that they would keep the forecast rain at bay, I turned over and went back to sleep only to be rudely awaked by the alarm. Time to drive my beloved to the airport. As we left the garage it was obvious that my hopes were totally unfounded: it was pouring. In fact, visibility was a bit of an issue and I was pleased that there was so little traffic on the road.

Returning home, I resigned myself to another session on the home trainer. My cycling coach sent me an SMS with his suggested training session. I had to perform a series of pyramid accelerations sandwiched between a warm-up and cool down. The poor chap has been recently grounded firstly by tendonitis in the knee and then a broken collarbone which he’s had pinned this evening as the bone broke in another place last week end. It’ll be a while before we go riding together again. But you’ve got to feel sorry for his wife. It’s half-term, the kids are home and she’s got a husband underfoot who’s usually out burning up a gazillion calories and getting high.

Despite today’s truly horrendous weather the outlook for the rest of the week suggests that I might be back on my bike as early as tomorrow. My coach texted me a few training suggestions shortly before he was due to go into surgery this evening. I wonder if he did that for all his clients? I would normally ride over to my monthly appointment with my nutritionist, but obviously not today. It’s well nigh impossible to park near her office though I did manage to do it today. Otherwise, quite frankly, the water absorbed by my clothing, while rushing from car to office, would easily have cancelled out this month’s weight loss.

This evening, as usual, I spent a couple of hours down the cycle club where, thanks to the weather, attendance was muted. This meant I left earlier than anticipated enabling me to get back for a bit of baking for tomorrow’s English class. I’ve recently acquired Dan Lepard’s (no relation to Def) latest treatise and have found a delicious chocolate cake recipe that I think they’ll enjoy. One can never have too many chocolate cakes in one’s repertoire as they’re universally loved, especially by my target audience of teenage boys.

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Mutton dressed as leopard

Posted in Cookery with tags , , , on 28/09/2011 by Sheree

You’re possibly wondering what, if anything, did I bring back from Copenhagen? Well, we’ve already covered the Mark Cavendish autograph. My friend Bert always gives me a load of New Zealand memorabilia: pens, coasters, mobile phone holders, key rings, bidons and notepads. These, along with anything else cycling related that I pick up, get put into the club goodie box for members to help themselves. My beloved asked me to get him some Remoulade sauce. I usually buy it in Germany but the Danish version is superior and, IOHO, there’s nothing better with cold roast beef and saute potatoes. I also bought some salty liquorice. Again, you can get this in Holland and Germany but I prefer the Danish as it’s saltier.

I really wasn’t intending to buy anything until I got to the airport which is one ginormous shopping mall and enables Danes to save on the vat. I now understand why you can check in 3 hours ahead of your flight and they provide shopping trolleys for all your shopping bags. I bought some liquorice syrup and powder at one of the specialist food stores along with some chilli flavoured liquorice. Expect me to be experimenting with this flavour for the next couple of months.

In addition, I have a friend who collects ornamental bells, so I bought her one from the Georg Jensen Xmas 2011 collection. I then had 80 Danish Kr left in change which I spent in H&M, not your usual duty-free store, on a leopard print scarf.  I have noted that animal prints were not just a passing phase last winter and again feature strongly. However, I do feel that anything more than accessorizing with these prints leaves one looking rather more “Bet Lynch” than’s advisable. Particularly if teamed with gold hoop earrings, also making a comeback.

I also seem to have brought back a head cold. The tickle in my throat from yesterday afternoon has escalated into a full blown sore throat and head cold. This is very unfortunate as I was looking for a new best time on Sunday on the ascent to Fort de la Revere via Col d’Eze. I missed this event last year because I was in Australia. The year before, I was 2nd in my age group, but last overall. Unless there’s more riders in my group, I suspect the overall result might well be the same, but I was hoping for a significant improvement in the time of my ascent. I’ll stay home today and see if I can shake it off. I’ve plenty to occupy me as it’s a quarter end, but I’d far rather be out on my bike.

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Taste of heaven (and hell)

Posted in Cookery, Live Racing with tags , on 24/08/2011 by Sheree

One of my (many) favourite French cakes is a Paris-Brest first created in 1891 to commemorate the race of the same name. No one knows exactly who first created the confection but evidently, on seeing the first race, he was so inspired that he made this tyre-shaped choux pastry filled with
praline crème patissiere and crème chantilly, mimicking the newly invented inner tubes of the day and topped with roasted almonds and icing sugar to represent the dust from the road.

Last Sunday, 5,225 (fool) hardy souls set off to ride 1,200kms from Paris to Brest and back again; a gruelling challenge of one’s cycling stamina and competence. Paris-Brest-Paris is run every four years by the Audax Club Parisien and it’s the oldest event still run on a regular basis on the open road. Participants prove their ability to complete P-B-P by taking part in a series of 4 lengthy qualifying events. If successful, they’re to complete the 1,200kms course within 90 hours, whatever the climatic conditions, ensuring only the (fool)hardiest randonneurs earn the prestigious P-B-P finisher’s medal and have their names entered into the event’s annals.

I thought it therefore only fitting to supply you with a very indulgent  recipe for this uber-delicious confection.

A little slice of heaven

(The recipe makes 15–16 individual cakes)

For the choux pastry

125ml water
125ml milk
125g unsalted butter,
12g caster sugar
160g plain flour, sifted
2g salt
250g whole eggs, beaten
Egg wash
100g flaked almonds

 

 

 

For the praline crème

225ml whipping cream
100ml milk
80g egg yolks
30g caster sugar
180g fine dark 65% chocolate, chopped
75g Gianduja chopped
75g Praline paste
25g unsalted butter, softened

For the chocolate pastry cream

500ml milk
1/2 vanilla pod, split
120g egg yolks
100g caster sugar
40g plain flour, sifted
40g cocoa powder
50g fine dark 70% chocolate

For the crème chantilly

250g whipping cream
250g double cream
1/2 vanilla pod
35g icing sugar

To finish

80g hazelnuts, toasted, skinned and chopped

1. First, make the choux pastry:

Preheat the oven to 200C (180C for fan assisted). Heat the water, milk, butter and sugar in a saucepan. Bring up to the boil. Take the pan off the heat, and add the flour and salt. Stir until completely combined. Return to the hob, reduce the heat to low and continue stirring until the dough leaves the sides of the pan. Take off the heat and leave the dough to cool, for 2–3 minutes, stirring occasionally. Gradually add the eggs into the dough and mix until smooth. Transfer the dough to a piping bag fitted with a 14mm plain nozzle. Pipe 15rings measuring 6cm in diameter onto a baking tray lined with a non-stick baking mat. Brush with egg wash. Sprinkle with flaked almonds. Bake for 20 minutes. Reduce the temperature to 160C (140C for fan assisted) and bake for a further 10–15 minutes until golden. Do not open the oven during baking as the rings may collapse. Remove from the oven and leave to cool on a wire rack.

2. Second, make the praline crème:

In a saucepan, heat the cream and milk until boiling. In a mixing bowl, whisk together the egg yolks and sugar until light. Pour half of the boiling liquid into the egg mixture, whisk until mixed and then transfer all of the egg yolk mixture back to the saucepan. Continuously stir until the custard is thick enough to coat the back of a spoon, taking care not to overcook. Take off the heat and pass through a fine sieve into a bowl containing the chocolates and praline paste, stir until fully incorporated. Add the butter and mix until smooth. Pour into a shallow dish, wrap with cling film, cool rapidly and leave to fully set.

3. Third, make the chocolate pastry cream:

Put the milk and the vanilla in a saucepan and boil. In a mixing bowl, whisk together the egg yolks and sugar. Continue whisking until the mixture slightly thickens. Add the flour and cocoa powder and whisk again until smooth. Pour half of the infused milk into the mixing bowl and whisk until smooth. Pass this mixture through a fine sieve, return the mixture back to the remaining milk in the pan. Continuously whisk until it comes to a boil then reduce the temperature to a simmer. Continue to stir and cook for 5–6 minutes. Take off the heat, add in the chocolate and stir until it has completely melted. Pour the pastry cream onto a shallow dish or tray, wrap with cling film and cool rapidly.

4. Lastly, make the crème chantilly.

Whisk together the creams, vanilla seeds and sugar until stiff.

5. To assemble and finish:

Preheat the oven to 180C (160C for fan assisted). Slice the choux rings in half horizontally and set on baking trays. Place in the oven for 1–2 minutes to crisp up. Remove and leave to cool. Spoon the praline crème into a piping bag fitted with a 12mm plain nozzle and pipe a ring on top of each choux ring base. Sprinkle with the chopped hazelnuts. Spoon the chocolate pastry cream into a piping bag with a 12mm plain nozzle and pipe a layer of cream on top of the praline crème. Spoon the crème chantilly into another piping bag with a 10mm fluted nozzle and pipe swirls on top of the pastry cream. Top with the other halves of the rings and press down slightly so that the lids are stable. Pipe a rosette of crème chantilly on top of each ring, dust lightly with icing sugar and decorate with chocolate.

(recipe courtesy of William Curley)

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Trifling pleasures

Posted in Cookery, Live Racing, MotoGP, Training with tags , , , , , , , , , , , , , , , , , , , , , on 14/08/2011 by Sheree

My beloved returned on Friday evening feeling a bit fatigued from an exhausting schedule of meetings. Yesterday, given he hadn’t ridden for a week, we had a pleasurable 65km meander around the area. Week ends I’m happy to follow his lead as I’ve plenty of opportunity to practise my prescribed exercises during the week. We’ll probably do a ride of a similar length today in the company of our friend who’s recovering from a collision with a car a few month’s back. Then it’ll be back up the Col de Vence on Monday morning before my afternoon departure to the UK.

We had dinner with a group of friends yesterday evening on the beach. It was a fun evening. With all three girls contributing to the veritable feast, no one was overburdened with work. I had prepared guacamole to stave off their hunger pangs while I cooked the burgers in our friend’s nearby apartment. She provided the accompanying chips and ice cream dessert while our other friend made a trio of delicious salads. The boys enjoyed being waited on hand and foot and worked off any excess calories with a swim and games of waterpolo, football and volleyball. This is my second trip to the beach in recent weeks, and something of a record for me, however the silly cycling sun tan lines persist.  I was in good company yesterday with five out of eight of us bearing similarly distinguishing marks.

Our friend is off on Wednesday to take part in the Vuelta during which he’ll be absent for his wife’s birthday, an occupational hazard. As a consequence, we’re all getting together again this evening for sushi at their place. This is something I have never attempted to make but his wife is a superb cook, so I know it’ll be fabulous. This time I’ve offered to make dessert. I had thought about something vaguely Japanese, such as green tea ice cream, which I adore. But it’s an acquired taste, so I’ll probably make more of a crowd pleaser and something which will appeal to their two hollow legged sons. I have some lemon scented sponge hangingabout in the cake tin which when drenched in my special liquer-enhanced raspberry sauce and then covered in layers of fresh raspberries, custard and cream will make a rather sinful ending to a virtuous dinner.

After this morning’s ride, my beloved and I will be checking out the final stage of the Eneco Tour which has turned into a rather more absorbing contest than anticipated. This race is generally won by a good time-triallist, another one of whom may win this year. Former race winner, Sky’s Edvald Boassen Hagen is currently leading while Garvelo’s David Millar and BMC rookie and prologue winner Taylor Phinney are respectively third and fourth on GC . Up there in the mix, and for whom today’s stage (22 bergs) might have been specifically planned, is Thursday’s stage winner, Classics King, PhilGil who is 12 seconds back. It’s going to be close but Belgium might be just about to get it’s first winner of this race.

Over in the Tour de L’Ain, Vuelta-bound David Moncoutie (Cofidis) in search of a 4th consecutive mountain’s jersey, took the GC from Wout Poels (Vacansoleil) on the final day’s stage which was won by his much younger compatriot, Thibaut Pinot (FDJ). The Vuelta’s looking a more interesting race this year with a number of riders who exited the Tour early thanks to injuries (Bradley Wiggins, Jurgen Van Den Broeck) deciding to contest the final three week stage race of the year. On the other side of the pond, ahead of tomorrow’s final stage, RadioShack’s Levi Leipheimer seems to have a lock on the leader’s jersey. in the Tour of Utah.

When I’m going to fit in watching today’s MotoGP racing from Brno in the Czech Republic has yet to be determined. It would appear as if I’ve been ignoring my most recent sporting interest, I haven’t. It’s just that I’ve not had time to do it justice in my blog, but I will. I promise. I managed to catch a bit of the qualifying yesterday. Dani Pedrosa has seized his first pole start of the season in MotoGP, while Marc Marquez has his 3rd consecutive pole in Moto2 and Nico Terol, as usual, is on pole in 125cc class.

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The perfect brownie

Posted in Club Events, Cookery on 11/08/2011 by Sheree

Pretty much everyone loves brownies. What’s not to like? We’re talking squidgy, rich, chocolatey mouthfuls here not small girls in brown outfits and berets. Just when I think I’ve perfected the ultimate brownie, I find yet another recipe I absolutely have to try. I’ve made plenty of variations but somehow you can’t beat the classic one, or so I thought. A couple of recent recipes were prompted by the discovery at the back of the fridge of a half-empty jar of crunchy peanut butter, well within it’s use by date. I turned to my Martha Stewart cookie and tray bake bible and there was a recipe for peanut butter brownies. It sounded a little too rich for my taste so, as is often the case, I tweaked it a bit. There’s something very seductive about dark chocolate, nuts and salt. I love dipping salted pretzels into dark melted chocolate and frequently make rocky road with salted cashews (among other things) – truly divine.

Usually, recipes such as these are tested on my English class. To be honest, they’re not the most discerning of taste testers but they are disarmingly honest. I made this recent recipe for our army of volunteers to keep their spirits (and energy) up. Actually, I made two batches. The afore-mentioned ones with dark chocolate and peanut butter and, some blondies, with white chocolate and peanut butter. I am now officially out of peanut butter and have used up the last of my white chocolate chips. Both recipes were very well received but the blondies were less sweet, less dense and chewier. The adults preferred these. The other recipe was, in my opinion, still a bit too rich, but the kids loved them.

We’re having a beach BBQ party this week end with friends who have a divine apartment close to the beach in Beaulieu sur Mer. I’m going to be making the main dish: hamburgers with plenty of relishes and toppings. The other couples are making the side dishes and desserts. I will not however be cooking the burgers on the beach, it’s not allowed. Instead I’m taking my electric grill on which I’ll cook them in my friend’s kitchen. The main course was chosen by one of my friend’s sons. They’re his favourite and so we’re going to indulge him but truly, who doesn’t love thick juicy hamburgers? I’m also going to try out another blondie brownie recipe (white chocolate and macadamia nuts) as you can never, ever have too many desserts. They’ll go well with my friend’s excellent Tiramisu which I’m assuming (and hoping) he’ll be making. Not quite what my nutritionist had in mind but I’ll limit my indulgence to a large spoonful. We’re rendezvousing on the beach in the late afternoon. I’m sensing, and knowing, that their two sons and our respective partners will be peckish so I may make a bowl of guacamole to keep their hunger pangs at bay until the arrival of the main event.

I’ve quite gotten into picnics since moving to France, they’re hugely popular and you can understand why. A baguette, a creamy, oozing slice of brie, some pate, cornichons, vine-ripened tomatoes, fresh juicy peaches or cherries, a bottle of cold rose and you’ve got an impromptu feast fit for a king.  It’s not unknown for friends to gather on the beach in the evening with table and chairs and dish up a sumptuous feast while watching the sun slowly dissolve. We’ll be going for the picnic blanket and plenty of comfy cushions so that we can comfortably lounge, sun ourselves (we’ve all got tell tale silly cycling sun tan lines) and comfortably lounge while waiting for our feast to be prepared. Actually, it’ll be the boys doing the lounging while we do the preparing. Can’t even get them to do the washing up as all the flatware is disposable.

The BBQ’s not the only cooking on the horizon. After a few days next week at my parents, I’ll be looking forward to getting back into the kitchen. The Ronde, having been cancelled due to bad weather last week end, will now be held on 4 September. I won’t be there as we’re visiting friends and clients in  Italy. I’ll have a big baking session before my departure to replenish the cake stocks as those that did turn up on Sunday, around 60 riders, fortuitously ate all the cakes which had previously been in the freezer. I then froze those which had been freshly made. So I’m short of about 10 cakes. I’ve plenty of things in both my store cupboard and freezer with which I can be inventive and there’s an abundance of wonderful fruit in season. I just love marathon baking sessions, any excuse for trying out lots of new recipes. If you enjoy licking out the bowl, come on over.

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Back from the Basque country

Posted in Cookery, Live Racing with tags , , , , , , , , , on 04/08/2011 by Sheree

I’m back from a number of days of unintended blog silence. Although the hotel we stayed in San  Sebastián had free WiFi, I decided not to take my notepad with me. On these short trips, I really want my beloved to have a break. If I start using my notepad he’ll get out his laptop and start working. I do allow him to remain in contact via his Blackberry but somehow that seems less intrusive.

I had so enjoyed my trip last year to the Basque country that I was looking for any excuse for another visit. The Clasica Ciclista San Sebastian was happy to oblige. It also gave me an opportunity to meet up with my friends Susi and Dom whose excellent photographs of the event you can find on www.cyclingnews.com. It was originally planned as a solo trip, while my beloved was in the Far East, but, when his trip was delayed for a couple of weeks, he decided to join me.

I flew from Nice to Bordeaux, took the bus to Bordeaux station and then a train to San Sebastian. The hotel was a 15 minute walk from the station and within sight of the start and finish line of the race. I could have waited for my beloved, who was going to fly into Bordeaux later that day, but experience has taught me never to wait for him unless there’s absolutely no alternative. In any event his flight was late and, still suffering from jet lag, he decided to stay overnight in an airport hotel and drive up the next morning. Meanwhile, I spent many hours happily wandering around San Sebastian enjoying it’s architecture, sights, sounds and smells. This place is foodie heaven.

On our trip last year we had made the pilgrimage to Arzak, a restaurant with 3 Michelin stars and rated 8th best restaurant in the world.  About three months before our trip it took me endless emails to finally secure a table one lunch time. This year it took just one. I always say when you can easily get a table in a city’s top restaurant, you know it’s enjoying tough times. Initially, unsure whether I would be able to secure a booking at Arzak, I also tried to book tables at two of the city’s other 3 starred restaurants. Again, there was absolutely no problem in obtaining a table. Yes, I know three x 3 starred restaurants is way over the top. I agree. I cancelled one of them.

Not only were there gastronomic delights in store but I found out  Bon Jovi were in town Friday evening for the penultimate date of their 2010/11 World Tour. There was no problem in buying tickets which ranged in price from Euros 20 (standing) to Euros 275 (Diamond VIP Circle). Now I’m not sure exactly what you got for your money for the top priced ticket but, at the very least, I’d want a night with Jon Bon Jovi himself. I plumped for tickets costing Euros 60, allocated seats. It’s official, I’m old. This is the first concert I’ve ever attended, and I’ve attended plenty, where I’ve deliberately opted for a seat.

Despite, or because of, his Garmin, my beloved arrived in San Sebastián, minus his jacket, which he’d left in the airport hotel bedroom, and with barely enough time to make our lunch date at Arzak. It was just as good as we remembered. It’s not a restaurant that you could eat at regularly because there’s a real sense of drama and theatre when you eat there which would be lost with regular visits. We had a mind-bogglingly fantastic meal (again) and left feeling truly sated. We’d work off those calories at that evening’s Bon Jovi concert.

After a long walk along one of San Sebastian’s beaches, cooling our feet off in the warm water lapping the sand, we drove over to the football stadium to see Bon Jovi. The boys didn’t disappoint, despite it being the end of a very lengthy tour, belting out 27 songs from their repertoire with gusto. I did however think that in the big screen close ups they looked tired, too many nights with the Diamond VIP circle perhaps?

Saturday heralded the main event and we were handily poised to soak up the pre-race atmosphere which is very relaxed and familiar, not at all like the Tour de France. The event is obviously well supported by the Basque riders who earned the loud, vocal support of the crowd. Equally well received were such luminaries as Sylvain Chavanel, Frank Schleck and Philippe Gilbert. This is an event typically won by an in form rider off the back of the Tour and merry go round of criteriums. Indeed, Phil Gil had flown in on a private jet in the early hours. Nonetheless, he looked as fresh as a daisy and once the orange led peloton had reeled in the early escapees, Sammy Sanchez launched his offensive to escape from the Belgian flag clad Walloon.

Check out those gloves!

A flurry of attacks, the leading contenders constantly splitting and re-grouping, but there was a certain inevitability as PhilGil soloed away on the Alto Miracruz, just a couple of kilometres from the finishing line. He gained enough time to sit up in the finishing straight and enjoy his win. Rabobank’s Carlos Barredo was the Spanish sausage in the Belgian sarnie, he’d attacked on the run in to the finish from the leading group and was book ended by BMC’s Greg Van Avermaet, who won the sprint to the line. Spanish races give out prizes for pretty much anything and everything: winner, mountains, most courageous, most elegant, best-placed Basque, youngest rider, most aggressive. PhilGil bemusedly picked up 4 awards. My beloved suggested that one of which was for best hairstyle. Methinks he was joking, but maybe not.

Sunday heralded a visit to another 3 starred establishment, Arkelarre, situated beyond Monte Igueldo, with a panoramic view of the sea. This was pure Basque cuisine ratched up several notches. The only slightly jarring note was the ameuse geule: a clever idea but one at odds with the leitmotif of the restaurant. Again, it was a highly enjoyable meal in very relaxing surroundings. However, for me, the highlight was a guided tour of the kitchen by the chef and restaurant owner.

While we’re heading back to the Basque country in early September to watch the stages of the Vuelta near Bilbao, I am already plotting my return to San Sebastian next year. I am hoping to combine the Tour of the Basque Country (early April) with a cookery course in Basque cuisine. As a consequence, I have been trying my hand at a few words in Basque. I just need the Basque made simple or Basque for idiots course, then I’ll be all set.

(Photo of Sammy [any excuse] courtesy of my friend Susi. My beloved has taken some great photos too but I’m still waiting for them.)

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And they’re almost off

Posted in Club Events, Cookery, Live Racing with tags , , , on 02/07/2011 by Sheree
Passage du Gois

I can barely contain myself, the Tour starts today and I’m going to be viewing as much of it as I can. French television’s coverage is epic and I have to ration myself otherwise I wouldn’t budge from sunrise to sunset. So I limit my viewing to the actual racing but have been known to watch the evening highlights too. What can I say? Hello, my name is Sheree and I’m addicted to cycling……………………….

I have equally afflicted friends coming for dinner this evening and I know that we’ll be hotly debating all things cycling particularly today’s stage. I have the menu planned, the place is spotless and I’ll be off down to the fish monger’s shortly to pick up my fish which I’m cooking in a salt crust and serving with salsa verde. The meal has been designed so that a significant proportion can be prepared in advance and just cooked at the last moment. It’s using the best local, seasonal ingredients and I hope my friends enjoy it. I’ll be serving pre-dinner nibbles, including one of my savoury cakes, with my favourite beverage on the terrace where we’ll have an excellent view, later on, of the firework display. Apart from the marriage celebrations taking place along the coast (Prince Albert and Charlene – charming couple whom I met at Le Grand Depart of 2009 Tour), there’s the Festival of the Fisherman in our town this evening, followed by the obligatory  display,  for which we’ll have a ringside seat.

Lest we forget, there’s also the Wimbledon Finals and the Moto GP from Mugello to watch this week end. In addition, Sunday’s pointage will be taking us to one of the best feedzone feasts at Marie sur Tinee. I should add it’s put on by the village, rather than the club responsible for the pointage. I’ve swapped out today’s ride for one of the swims in my training programme. Swimming has made a return to the programme though I’m not sure my frantic doggie paddle is quite what my coach had in mind. He probably assumes, and I’m not about to disabuse him,  I’m powering down the swimming pool using a stylish front crawl, if only!

Back to the important matters in hand – today’s stage. Velo have fingered Thor for today’s win and it’s easy to see why. The 191.5kms  from Passage du Gois to Mont des Alouetttes is pretty pan flat apart from the finish with the steady rise (to 257m) up to the Saint-Michel-Mont-Mercure followed by the Cat. 4, 2.2km climb (av. 4.7%). Most commentators seem to feel that it has PhilGil’s name all over it and one would certainly expect him to be in the mix. Likewise, little Tommy Voeckler who, along with his team, is based in the Vendee and will possess, all-important, local knowledge of the route.

At low tide, the Passage du Gois connects France with the Ile de Noirmoutier. At high tide, it’s underwater. One assumes that the race will start at low tide, however this stretch caused the riders a wee bit of bother in 1999 when patches of wet sea weed bought down huge swathes of the peloton, causing significant time gaps. Expect the riders to approach this a bit gingerly if the tide’s only just receded. The route hugs the coast until Les Sables d’Olonne before heading inland past the first sprint point at 87km in Avrille. Lunch will be served in Rosnay. This stage’s worth winning as it’s likely the victor will get to pull on all three jerseys. Something surely to aim for.

Postscript: If the rest of the Tour is as exciting as Stage 1, we’re all in for a great three weeks. Spaniards caught nappping (and chatting) just over 8km from the finish by massive pile up. Contador and Samu cede time to other favourites, time the latter can ill-afford given tomorrow’s TTT. PhilGil came through to win looking resplendent in his Belgian Champion’s kit which he’s going to swap tomorrow for the yellow jersey. A word to the wise, the blonde job, not a good look Phil.

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La Kivilev

Posted in Club Events, Cookery with tags , , , on 28/05/2011 by Sheree

I have just spent all day pleasurably toiling in the warm sunshine handing out dossards and signing up participants for tomorrow’s, rather today’s event. If I’ve had such a tiring day why aren’t I tucked up in bed? Good question. I have been working in the kitchen to maintain my reputation as a domestic goddess. Tom III is packed to the gunwales with edible delights, mostly for the riders, but some for the volunteers, including a big batch of banana and maple syrup muffins for breakfast. In addition, I’ve made desserts for this evening’s post-race BBQ.

I had a complete change of heart largely brought about by the climatic conditions. Never, ever make meringues when it’s humid. I used the berries intended for the Pavlova in a summer pudding. The cream was used to make thyme-infused lemon creams and I whipped up a batch of chocolate rice pudding. M le President has also bought some fruit tarts. Let’s hope it all satisfies the hungry hordes who are facing a long day today. It all kicks off at 05:00. I’ll be leaving home in just over two hours. So exactly what is this all in aid of:-

On 12 March  2003, the Kazakh rider Andréï Kivilev, racing for Team Cofidis, tragically died from head injuries sustained in a fall on the 2nd stage of Paris-Nice.  Kivilev regularly trained on the roads of the Nicoise hinterland often in the company of his Kazakh compatriot, Alexandre Vinokourov. To honour  Kivilev, in 2006, the management of my cycling club decided to rechristen their annual randonée « La Laurentine Andréï Kivilev ».

The 6th edition of this event in Kivilev’s memory will,  for the first time, also include a timed cyclosportive, raced under UFOLEP rules, open to all entrants over 18. There are three different routes:

  1. 175km with 2,532m of climbing
  2. 105km with 1,242m of climbing
  3. 40km along the traffic-free cycling tracks of the Var valley

The first two routes can be ridden either as a cyclosportive or as a randonnee. Last year’s randonnnee event enjoyed unprecedented participation with 561 entrants  (2009 –  421) 342 of whom took part in 105km, 204 cycled 175km while a further 15  rode on the cycle tracks along the Var valley. We’re going to be hard pushed to break that number this year.

The prizes were awarded in the presence of the first secretary of the Kazakh Embassy in France, Mr. Anuarbek Akhmetov and Andréï’s widow, Nathalya Kivilev, accompanied by their son. A Kazakh journalist and film crew recorded the event which was subsequently shown on Kazakh television. It is anticipated that a representative from the Embassy will again be in attendance this Saturday, as will his son and widow.

The club had hoped that the addition of a cyclosportive would make the event even more attractive, particularly to those living outside the region and  overseas. But it’ll probably take us a few years to cement our reputation. A number of professional riders, including Alexandre Vinokourov, Amael Moinard and Geoffroy Lequatre have confirmed their participation. Ideal cycling weather is forecast: warm and sunny with just a light breeze. I wish I were cycling it……………………………

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