Cette première exposition monographique consacrée à Charles Meynier (1763-1832) est un projet ambitieux visant à présenter les oeuvres principales de ce peintre qui a participé à tous les grands projets décoratifs de l’Empire et de la Restauration.

Peintre érudit aux sujets rares et aux compositions allégoriques complexes, Meynier mit ses qualités de dessinateur et de coloriste brillant au service des décors publics et privés qu'il réalisa. Sous la Restauration, il devient le peintre de plafonds par excellence. « Il est peut-être celui de tous qui a le mieux entendu la peinture de plafond, tant sous le rapport de la disposition pittoresque que sous celui de la perspective aérienne », a témoigné Fabien Pillet, ami de Charles Meynier.

La majorité des oeuvres importantes conservées dans les musées et les collections particulières seront exposées au musée Magnin. Au total ce sont vingt trois huiles sur toile et vingt neuf oeuvres sur papier qui permettront d’illustrer la place de Meynier comme peintre d’histoire, portraitiste et décorateur.

Les plafonds du Louvre et les tableaux napoléoniens de très grand format, qui ne peuvent être déplacés, seront représentés par leurs esquisses.

Acteur de tout premier plan de la vie artistique sous l’Empire, artiste très célèbre de son vivant, Charles Meynier n’avait fait l’objet d’aucune étude complète. L’exposition, qui accompagne la publication chez Arthéna du catalogue raisonné de l’artiste par Isabelle Mayer-Michalon, lui rend justice.

A voir au Musée Magnin à Dijon jusqu'au 12 octobre 2008

Plus d'infos sur le site du musée magnin

illustration :La Justice (détail), 1815, Huile sur toile, 137 x 122 cm, Paris, Coll. Musée du Louvre en dépôt au Château de Vincennes, Service historique de la Défense, département Marine.

Spinach Salad with Seared Sea Scallops, Bacon, and Dijon-Balsamic Vinaigrette

I bought frozen sea scallops at our local grocery and defrosted them the day I cooked them (fresh would be spectacular, if you can find them).  You could make this for a quick lunch or dinner, or you could omit the bacon for a meal without red meat.  This made dinner for two but could easily be halved or doubled.

• 4 sea scallops, thawed
• 4 strips bacon (I buy low sodium bacon)
• Non-stick cooking spray if using non-stick pan OR 1 tablspoon butter for a stainless steel or copper pan
• 1 bag raw spinach leaves
• Fresh parmesan cheese
• Sea salt to taste
• Freshly ground black pepper to taste
• 2 teaspoons dijon mustard
• 1 tablespoon balsamic vinegar
• 1 tablespoon rendered fat from bacon OR extra virgin olive oil for the dressing

The first thing to do to prepare for this meal is to remove the thawed scallops from the fridge and thoroughly but gently rinse them in cool water.  Set them on a few sheets of paper towel and sprinkle them with salt to help bring out their moisture.  Place another piece of paper towel on top and let them sit in the refrigerator for about 30 minutes.

In a medium skillet, cook the bacon strips until they are crisp but not burned.  Place the bacon on paper towel and set them aside.  Remove the scallops from the fridge and pat them dry with paper towel.  The drier your scallops are, the better the sear you will get when you cook them.  Sprinkle them with a touch more salt and a few grinds from the pepper shaker on both sides. 

Spray a small skillet with a touch of non-stick cooking spray (or melt your butter if your pan isn't non-stick) and heat the pan over medium.  You can test the readiness of the skillet by flicking a drop or two of water into the pan - when the water sizzles upon contact, the pan is ready for your meat.  Place the scallops in the pan and let them sit without moving them.  After 2 minutes, carefully flip the scallops over.  Allow them to cook for 1-2 minutes on the second side (depending on the size of your scallop) or until the meat is completely opaque.  Be mindful that scallops should be just barely done, never overcooked.

Fill a plate or low bowl with your spinach leaves.  Cut the bacon into small pieces and sprinkle them over the spinach.  Place the scallops on the salad and top with parmesean cheese shavings and a few more grinds from your pepper mill.

For the dressing:  In a small bowl whish together the dijon mustard and balsamic vinegar until smooth.  Add either a tablespoon of the rendered bacon grease or a tablespoon of extra virgin olive oil and whish until combined.  Drizzle over your salad.  Enjoy...

En effet, alors que je recherchais des collègues "bozartiens" sur le moteur de recherche facebook, j'ai retrouvé une amie qui avait migré en capitale Bourguignonne pour son travail (tout comme moi).
Comme le virtuel donne souvent suite à des rencontres réelles (surtout avec moi), nous avons été boire un verre (ou deux) hier soir. (Chouette retrouvaille d'ailleurs)

Je ne vais pas vous détailler toutes nos innombrables discussions de Bridget... mais de discussion en discussion, elle m'a parlé d'une autre collègue bozartienne, qui elle aussi est sur Dijon et devinez quoi?
Avec son amoureux, elle possède un blog de cuisine (sympa ça Pascal?) : http://laboiteasardines.blogspot.com/

Ce matin, j'ai donc parcouru son blog qui m'a mis en appétit, elle profite de ses talents d'illustratrice pour aggrémenter ses articles avec également de très belles photos!

Elle n'est pas sur facebook (peut-être pour le moment), donc je la tiendrai au courant de notre prochain rendez-vous? Apéro?

D'ailleurs, on en prévoit un pour la rentrée de Septembre ?

rating: 9

Maple-Mustard-Glazed Potatoes and String Beans
(from the cookbook "Vegan with a Vengeance" by Isa Chandra Moskowitz)

2 lbs. small Yukon gold potatoes, halved (about 1" pieces)
1/2 lb. string beans, halved, ends cut off and discarded
1 yellow onion, thickly sliced
2 cloves garlic, minced
3 tbsp tamari or soy sauce
1/4 cup pure maple syrup
3 tbsp Dijon mustard
2 tbsp olive oil

Preheat oven to 400 degrees F. Place the vegetables in a 9"x 13" casserole dish. In a mixing bowl stir together all the other ingredients until the mustard is dissolved. Pour over the vegetables and mix well until everything is coated. Cover with foil and place in oven. Bake for 25 minutes. Remove from oven and toss everything; use a spoon to drip the sauce over the veggies. Turn oven down to 350 degrees F, and cook for 25 minutes uncovered. Remove from oven, toss again, cook for 25 more minutes uncovered. These are especially yummy served at room temperature, with some of the remaining sauce poured over them.

Nous avons repéré un super restau chinois : sous une enseigne des plus banales "aux baguettes d'or", il présente pour une fois, une cuisine originale, plus goûteuse et élaborée qu'à l'accoutumée. Hôtel à la périphérie du centre ville.

Dimande matin : c'est decidé ! je prends la voiture pour rejoindre le parking près du monastère. Echauffement dans le grand parc du "moulin liron" qui, il en 1986 a accueilli Jean Paul II et sa foule de joyeux supporters. Un chemin en centre ville longe la rivière la bourbince vers l'ouest, au terme duquel on peut rattraper le Canal du Centre. Il s'agit en fait d'une portion du circuit la "bourgogne à vélo" entièrement bitumée et fléchée qui conduit jusqu'à Digoin vers l'ouest et jusqu'à à Dijon vers l'est (et bien au delà...). Commence alors une agréable balade en pente douce, le long du canal aux eaux calmes et fumantes.

A gauche : les cheminées des anciennes usines de céramique, vestiges d'un riche passé indsustriel, au pied du canal quelques maisons éclusières, à ma droite des champs gorgés d'eau et habités par les fameuses vaches charolaises. Plusieurs hérons profilés comme des Concorde amorcent leur décollage à mon passage. J'engage un demi tour au bout d'une demi heure de course. En une heure, je n'aurai croisé qu'un cycliste et un randonneur !

Retour à l'hôtel. Nous avons décidé de faire étape à la Boulaye : temple boudhique, lieu de retraite et de méditation (pour babas ou bobos ?) à la lisière du morvan. Exotique et inattendu à souhait. Sur la route, la gendarmerie m'attend avec ses jumelles....

2 Tablespoons whole grain mustard
1 1/2 Tablespoons Dijon mustard
1 Tablespoon olive oil
4 cloves garlic, minced into a paste
2 Tablespoons Champagne vinegar
1 Tablespoon low-sodium soy sauce
1 Tablespoon honey
1 Tablespoon finely chopped fresh rosemary leaves
2 teaspoons Spanish paprika
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 pounds beef tenderloin -or-
2 pounds chicken breasts -or-
2 (1-pound) pork tenderloins, cut into medallions and pounded thin

For garlic mustard glaze:
Whisk together all of the ingredients in a small bowl,cover,and let sit at room temperature for at least 30 minutes and up to 4 hours before using.

For grilled meat skewers:
1. Heat your grill to high.

2. Cut the tenderloin or chicken breasts lengthwise in half, then cut the halves lengthwise in half again. Slice crosswise to make 24 equal pieces. Pound flat. Skewer 2 pieces of meat onto each skewer, keeping them together at one end of the skewer. (This will make the grilled skewer easier to hold and eat.) Place the skewers in a baking dish or on a baking sheet, pour half of the glaze over the meat, and turn to coat. Can be done several hours in advance.

3. Grill the meat, turning once and brushing with the remaining glaze, for 4 to 6 minutes until golden brown, slightly charred, and cooked to medium-rare. Transfer the skewers to a cutting board and let rest for 5 minutes.

4. Place the skewers on a platter and serve hot or at room temperature.

Adapted from Bobby Flay

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

2 Half chicken breast fillets (no skin, trimmed of fat)
1/2 Onion, finely chopped
2 Garlic cloves, crushed
10 Button mushrooms, finely sliced
2 Tablespoons olive oil
1/2 Cup cream cheese
4 Slices of thin prosciutto (or bacon)(I used more.)

Method

As I said above I kept my chicken as whole breasts I think it made it easier, so take your pick.

1. Sit your chicken breast on a chopping board and slice it all the way through the middle (like you are filleting a fish).

2. You should have two almost identical top and bottom pieces of chicken.

3. Repeat for the other breast; set aside.

4. Heat 1 Tbsp oil in pan and add onion, fry until almost transparent and then add garlic. Stir occasionally.

5. Cook for 2 minutes then add sliced mushrooms.

6. Remove from heat and allow to cool.

7. Put your chicken breast between two freezer bags and pound it so that it is quite thin then cut it half along the long edge.

8. Ok you should now have four chicken pieces- spread each with cream cheese then divided the onion/mushroom mixture between them (spread the cream cheese and the mushroom all over the chicken).

9. Roll the chicken up tightly then roll a piece of prosciutto around it and secure with a toothpick, repeat.

10. Heat 1 tbsp oil in pan and over medium/high heat seal the chicken parcels on all sides.

11. Lower the heat and continue cooking until chicken is cooked through (about 10-15 minutes, depending on the size of your breast-- lol).

Either serve as is with your favorite sauce or cut into slices to serve as nibbles or entrée.

Serves 2

Tarragon Cheese Sauce

Ingredients

1 Cup water
50ml Dry white wine
1 Teaspoon chicken stock granules
1 Teaspoon french mustard
3 Tablespoon parmesan cheese, grated finely
1/2 Cup cream
3 Teaspoons cornflour
2 Tablespoons tarragon

Method

1. Add water, wine, stock and mustard, to a saucepan, bring to the boil, reduce heat.

2. Mix a little water with the cornflour and add to sauce, stir to thicken, Add cream and cheese, stir until cheese is melted, stir in tarragon and serve immediately.

Broccoli Dijon

Ingredients

1-1 1/2lb Broccoli
2 Tablespoons butter
1 Medium onion, finely chopped
2-4 Garlic cloves, finely chopped
1/2 Cup sour cream
1 Tablespoon dijon-style mustard
1 Tablespoon lemon juice
Salt & freshly ground black pepper

Method

1. Cut the broccoli into florets and slice the stalk.

2. Steam or boil until tender but still firm and bright green.

3. Heat the butter in a skillet over medium heat and saute the onion and garlic about 5 minutes until tender but not brown.

4. Add the remaining ingredients and stir over low heat.

5. Spoon the sauce over the broccoli and serve immediately.

Serves 4-6

To change serving sizes or to read more reviews or see more photos click here.

Growing up, I refused to eat — in no particular order — mayo, mustard, relish, chutney. And mushrooms. Not a condiment, I know, but it was something I refused to eat. My burgers were dry except for ketchup and that was just fine with me. Except, oddly, McDonald's hamburgers with their thin scraping of yellow mustard. Somehow that was OK with me.

Nowadays, things have relaxed slightly. I still ask for no mayo, if it's just straight-up, out-of-the-jar, spread. Bring on the pesto, lemon, dill, herb, curry variations. I won't go out of my way to add relish or mustard, but I enjoy them on my burger. (Oh god, when I decided to finally try a White Spot burger — the real ones from B.C., not these faux Alberta versions —and had the Triple O sauce? Damn, that is good condiment.)

(Ketchup is good, but belongs only on fries, hot dogs, hamburgers and sausages. That is all.)

And the turning point may have been Mustard-butter Broccoli Pasta.

Until I had this, I was certain I didn't like Dijon mustard. I was wrong. Oh, so, very wrong.

This is a wonderful summer pasta, partly because of the bright colour and fresh taste, but also because it requires but one pot. And, if you're quick on the ball and plan ahead, you can use the summer heat to soften butter, which is one of the "sauce" ingredients. Of course, if you're a bit forgetful (like me), there is always the microwave. That said, softening the butter naturally is much tastier. (Full disclosure: I have used Becel to make this and it's still good.)

My Mum first made this many, many years ago, then photocopied it for me while I lived for a summer in Kitimat with her own notes neatly written out in red pen. And this recipe has become one of those comfort ones that has followed me as I lived in teeny-tiny towns across B.C., slogging my way through jobs at teeny-tiny newspapers, and over to Japan where I lived for a year. Sure, finding Dijon was tricky, but it was doable. And, more importantly, it was worth it.

I like to use penne with this because then it's super easy to eat, plus the penne rigate's ridges pick up more sauce. Of course, the big carriers are the broccoli spears; they become sponges for the mustard-butter sauce. And, frankly, I'll use whatever pasta I have on hand. Case in point: tonight's dinner was farfalle.

I've made some changes from the original recipe, so this is the version as I make it.

Mustard-butter Broccoli Pasta

• 1/2 cup butter
• 4 tbsp. Dijon mustard (I use generic — gasp! — Safeway brand. I like it better than Grey Poupon.)
• 2 cloves garlic, finely minced (I use my lovely, lovely rasp.)
• Salt and pepper
• Herbs (chives, parsley or green onion tops), about 4 tbsp. total (And if I don't have them, I don't worry about it.)
• 2 or 3 cups broccoli florets, from two crowns
• 3/4 pound pasta

Let the butter soften, then mix in the mustard, herbs and pepper. Check for seasonings before adding more salt. Set a huge pot of water on the stove to boil. When it comes to a rolling boil, season liberally with salt, then add the pasta. Cut the broccoli florets off the stem and set aside. When the pasta is about two or three minutes from being cooked to al dente, throw in the broccoli and stir to let it cook with the pasta. Drain when the pasta is tender and the broccoli is still green. Throw back into the pot and stir in the mustard-butter mixture. The heat from the cooked pasta and broccoli will melt the butter mixture. Check for seasonings and serve.

Note: I usually hold back some of the mustard-butter. Often you won't need all of it. But when I put away the leftovers in containers, I spoon a bit of the mixture on top. That way, when you reheat it the next day (or whenever) in the microwave, it's still a bit saucy.