Finally. The movie made it to Durham. Arles Lucy and I went to see it a couple of nights ago. It was the second time for her. She was very tightlipped and gave me no hints about what was in store. Impressive, AL! And merci. So, I will not go into the details. But let’s just say that the story hit home. No, I am not as drop-dead gorgeous as Diane Lane. My grandmother was not a Pentecostal preacher, although she was religious enough to have been one. My mom did not run off to Mexico to divorce my dad, even though she did threaten to join the Foreign Legion if her four brats did not stop arguing and fighting and start behaving. My dad was not a drama coach and taxi driver… he was a plumber and drove a truck. I did ride around in that with him from time to time. When he was actually holding down a job. I did not declare my independence from my family at age 15 and run off to California. I did escape my hometown at the age of 18 and ran off to France at age 20. I didn’t stay gone long enough. Hindsight. Ms. Lane did come to North Carolina to film Nights in Rodanthe. She has kissed Richard Gere. Sadly, I have not. However, friends, I am saying right here and now and putting it in writing, that if a movie is ever made of my life, I want Diane to play me. Period. I’ve said that before and I still mean it. Should that not happen and should I be dead and gone, returning to another life, I will haunt you. And I will haunt you in interesting ways. Let’s leave it at that, shall we?
I loved every second of the film. Arles Lucy has vowed to buy it as soon as it comes out. (You can pre-order it at Apple.) She will host a viewing party at her house so that she can stop it and I can translate the French tidbits. I caught some of them the other night and translated a bit, but I, too, want to hear everything. And see the Pont du Gard, picnic along the Rhône, drool over chocolate desserts, ride in a car through a lavender field. You get the idea. Oh, and don’t forget hang out with a handsome Frenchman who, it must be said, has un accent charmant when he speaks English. And, Arles Lucy, this thought just popped into my head… he calls her Brûlée, as in crème brûlée, as in burnt. You were once nicknamed The Woman on Fire by a Frenchman, if memory serves me properly. Just saying. I will leave it at that.
Here’s the trailer. Fall in love. Indulge in a little fantasy. It’s okay. They do eventually make it to Paris, at night, when the Arc de Triomphe is all lit up and Mme Eiffel is sparkling. Big sigh. Paris must wait for me. My summer trip didn’t work out. She will still be there, waiting for me, when I do get there again. Hopefully, in January, definitely in March.
Now I think I will go google Arnaud Viard. Au revoir.
How about some chocolate tarts? I made these several times while living in Arles and working with Chef Érick. The ganache recipe has come in handy many times over.
Hazelnut Sablée Crust and Chocolate Ganache Tarts
recipe from Érick Vedel and Madeleine Vedel
For the crust (makes enough for a dozen little tarts or a large single tart):
2 cups flour
1 cup toasted and ground nuts (hazelnuts, walnuts or pecans)
¼ lb plus 3 tablespoons sweet butter
1/3 cup sugar
pinch of salt
1 tablespoon water (if necessary)
In a large mixing bowl, put in the flour and toasted, ground nuts, the sugar, the salt and the butter, cut in small pieces. Push up your sleeves, wash your hands, take off your rings, and with your fingers work the butter into the dry ingredients until you get a sandy texture that, if you squeeze a handful will hold together. Into this mixture, break your whole egg and work in the egg with your hands lightly, then, as needed, add a tablespoon of water, work the dough quickly together and pat it into a ball. Wrap it in plastic wrap and put it into the refrigerator to chill.
At a minimum 2 hours later, remove the dough from the fridge and put it onto a work surface. At this point, preheat your oven to 350F/160C. Sprinkle some flour on the work surface and start to knead your dough. Press it down and fold it over, press it and fold it, for about 2-5 minutes. You want it to start to hold together and no longer crumble apart too easily. When making tartlets, take a small amount of dough, roll it out and place it in the greased tart pan and press into the pan. Do not make the dough too thick. It works better for small ones, rather than one large one, as it is not easy to cut once cooled after cooking.
To preheat the crust, poke the crust with a fork multiple times, place into your preheated oven and bake just until it begins to brown, about 5-10 minutes. Cool before filling.
For the chocolate ganache:
300 grams (12 oz) superior quality dark chocolate
225 grams (9 oz) heavy cream
90 grams (4 oz) butter, cut in small pieces
Chop the chocolate into very small pieces. Put into bowl. In a saucepan, heat the cream to boiling point. Remove from heat and pour slowly over the chocolate. Stir gently until the chocolate melts, then add the bits of butter, one at a time, stirring gently and continually until the chocolate starts to thicken. Pour into the shells. Let cool before eating.
I love you, Arles Lucy! Thank you for being my friend and indulging me in my love of all things French. Let’s hit the road in a little décapotable and see France the right way!
Bon appétit! Fantasies are fun and good for the soul. So are movies, music and chocolate. And amazing friends. Indulge.