Sorrel, Rhubarb & Squid


It’s been quiet in the countryside of late. The little girl inside me (the actual little baby girl inside me) is starting to take her toll on my back so I find myself increasingly sitting down as I continue with the cooking. My father-in-law says I shouldn’t make such a fuss about every meal (although he enjoys them as much as anyone) but there is just nowhere I’d rather be, sitting in my chair shelling fava beans, like an old lady from Sicily. The weather has been fickle but charming, warm winds, rain and sun. My oven broke down, which for me is a disaster, I am still waiting to have it back, the repair got delayed because of the “Bridges of May” – in France one holiday on Thursday calls for Friday off too. In the meantime I have put my frying pans to good use and I can always count on my cocottes (dutch ovens), they never let me down. This calm won’t last though, the little girl has some exit plans and then we collectively have an exit plan of our own as I mentioned in my last post. It was overwhelming how many of you reached out, commented and sent me emails. I promise we’ll be up and running as soon as we possibly can and I can’t wait to meet you all. Thank you so much for your kind words of encouragement – they truly mean a lot to me. Merci, merci et merci!




In the midst of all this calm something strange but wonderful happened. I was lying in bed one morning trying to figure out a whether my back would prefer to stay in bed or do some gardening. There was a light, polite knock on my door. The kids were at school so I thought it must be Gaïa, or even a dog with manners (not that we have many of those). I was wrong. When I opened the door I was greeted by the curious trio of a Sorrel, a Squid and a stalk of Rhubarb. They seemed to have something important to say.




“Mimi, we need to talk”, said the Sorrel. “We feel we’ve been in the chorus long enough, now it’s time you give us some starring roles”.
“Yeah”, said the Squid.
The rhubarb just looked down. “Guys I’m not sure about this” he mumbled.
I spoke directly to the Sorrel “but I use you all the time, in sauces, with other vegetables, non?”
The Sorrel spoke confidently back to me, “Nobody notices me in those dishes, they rave on about the lobster, they praise the sauce but no one ever says – wow that Sorrel tastes amazing, they probably think I’m estragon.”
“But that’s your job” I said, “you’re a character actor, not a star, there aren’t that many starring roles for Sorrel” (this is when his cousin  the Rhubarb just quietly disappeared).
“That’s your problem, not mine” the Sorrel said, “I want a portrait, not a group shot with tons of other vegetables, I want top billing, I want to be the hero for once – A Sorrel monologue – just me!” “Otherwise I quit and you just have to find yourself some other herb to flavour your sauces.”
I thought about it for a while then said cautiously, “Well I have to pair you with something, potatoes maybe.”
He thought about it for a while, then nodded approvingly. “Potatoes are fine.”
“Yeah”, said the Squid.
The following day I presented them with my suggestions. A soup dominated by the slightly acidic and punchy taste of Sorrel, a warm Squid salad with colorful peppers and fennel. The Rhubarb was there but still looking down.
“I like it” said the Sorrel, “don’t forget the solo portrait – and we have a deal”.
“Yeah” said the Squid.
“What about you” I asked the Rhubarb.
“I’m not comfortable talking in front of the others” he said.
As the Sorrel and Squid were leaving the former suddenly turned and said “It’s Sorrel soup and Squid salad – no funny business like Sorrel AND potato soup, right?” Then they left.
The Rhubarb edged closer and said, half whispering “Look, I know I’m not star material, I’m no George Clooney. I’ll never be a peach or a cherry, and I know some people find me sour. But please find something for me to do, I’m dying here.”
“Why don’t I introduce you to some strawberries and we’ll make a nice compote for a panna cotta”. “I would love to roast you but I have no oven and the strawberries will give you a nice red color”, I said.
“I love panna cotta” the Rhubarb said and he was flushed with pride, even his green side turned red.
“So panna cotta it is, and don’t worry, we’ll have more photos of you than any of the others” I said encouragingly.




And so it was that we, during our quiet days in the country, had three wonderful little dishes, where these auxiliary players of my food universe stepped up to stardom … and might I add, got rave reviews.
Apart from a short trip to Paris this week, having this quiet time has been wonderful and prepares us all for what lies ahead, it’s the calm before the storm. Although I am hoping that we’ll just breeze through it all, that there won’t really be a storm.

Let’s just call it a summer wind.


Sorrel soup
(serves 4-6)

110 g/ 4 ounces (a small bunch) sorrel leaves, stemmed and chopped
450 g/ 1 pound potatoes, peeled and diced coarsely
45 g/3 tablespoons butter
½ tsp ground nutmeg
Crème fraîche, approx 1 tablespoon per serving
Sea-salt & freshly ground black pepper
In a large pot, melt the butter on a medium heat and add the sorrel leaves. Stir for a few minutes, until the leaves have melted, then add the diced potatoes. Continue to cook for 2 minutes. Season with salt and pepper, add the nutmeg. Pour 1.2 liters/ 5 cups of water into the pot and bring to a soft boil. Turn the heat to low and leave to cook for 30 minutes. Blend soup with a stick blender, season if necessary and serve into individual bowl, with a spoon of crème fraîche if desired. Serve with grilled parmesan tartines, with a drizzle of olive oil.


Venus Clams sautéed en persillade

These clams are particularly fleshy, excellent in every ways. I love roasting them with a garlic & parsley butter stuffing (just like snails à la Bourguignonne), but I also enjoy cooking them simply, sautéed in a persillade, with a dash of wine.

1 kg/ 2-2.5 pounds Venus clams/ in French they are called praires
A bunch of fresh parsley, chopped
3-4 cloves of garlic, sliced finely
3 tbsp olive oil
1 glass of dry white wine
Sea-salt and black pepper
Zest of 1 lemon
A dash of piment d’espelette

Rinse clams in cold water several times and drain.
Heat 3 tbsp olive oil in a medium-sized pot or large sauté pan over medium-high heat. Add garlic, stir for 1-2 minutes. Add clams and white wine, season with salt and pepper. Cover, stirring occasionally, for 5 minutes, or until clams open. Add a handful of chopped parsley and sprinkle with piment d’espelette. Grate the zest of 1/2 lemon just before serving. Serve immediately.


Squid and fennel salad

1 kg fresh squid, cleaned (you can ask your fishmonger to prepare them)
1 large fennel (reserve the feathery leaves), thinly sliced
2/3 small red peppers
3 /4 garlic cloves
1 bunch of parsley, leaves picked and finely chopped
Zest of one lemon
Juice of ½ lemon
6 tablespoons olive oil, plus extra for frying
A dash of piment d’espelette or chili flakes
Sea-salt & freshly ground black pepper

Rinse the squid under cold running water and pat dry. Halve the tentacles lengthwise and cut bodies crosswise. Cut 5 cm /2 inches slices. Season with salt & pepper.
Using a sharp knife, lightly score to mark parallel lines 1/2 cm wide on the cuttlefish flaps. Heat the olive oil in a large pan. When the pan is sizzling hot, cook the squid on both sides, just about 30 seconds or less on each side. Set aside.
Add a bit more olive oil to the pan and sauté the diced red peppers for 4 to 5 minutes. Return the squid to the pan, sprinkle a dash of chilli flakes, add the garlic and cook for 3 mores minutes. Turn off the heat, add the finely chopped parsley, the fennel and set the pan aside. Drizzle the lemon vinaigrette and toss everything together. Just before serving, grate the zest of one lemon all over, and sprinkle the feathery leaves of the fennel.
Serve immediately.


Rhubarb & strawberry panna cotta

This delightful dessert is so incredibly easy to make! I always keep pretty yogurt pots, either in terracotta or glass – they come in very handy for this treat. Make sure to prepare these well in advance, as they do need time to set, at least 1/2 day or overnight in the refrigerator. The gelatin I use comes by pack of 9 sheets weighing 17 g – so 5 sheets is approximately 10 g. The rhubarb & strawberries compote is a perfect match – I usually make a double dose of compote, as I love having some for breakfast or mixed in my porridge bowl. Enjoy!

For the panna cotta
(makes about 8 small jars)

750 ml full-cream/whole milk
250 ml heavy cream
1 vanilla pod, split lengthwise
150 g/ 2/3 cup granulated sugar
5 gelatin sheets – (10 g)

Soak the gelatin sheets in cold water.
In a saucepan, heat the milk, cream, vanilla beans and sugar on a medium heat. Bring to a soft simmer, take off the heat and add the gelatin sheets (squeeze off excess water). Stir with a whisk until completely dissolved. Set aside.
Fill the ramekins 3/4 full. Leave to cool at room temperature, then refrigerate until set (at least half a day).

For the rhubarb and strawberries compote

250 g/ ½ pound rhubarb, chopped
150 g/ 1/3 pound strawberries, halved
65 g/ 1/3 cup granulated sugar
2 tablespoons water
1/2 tablespoon lemon juice

Rinse rhubarb and strawberries. Cut the rough ends of the rhubarb and slice into small chunks. Halve the strawberries.
Place fruits in a saucepan, add the sugar, lemon juice and water. Turn the heat on medium and cook, stirring occasionally for about 10 to 12 minutes.
Leave to cool, store in a glass jar with a lid, and store in the refrigerator.
To serve: When the panna cottas are set, fill the panna cotta jars with the rhubarb & strawberries compote.

Mimi's bump
37 weeks and counting…

170 thoughts on “Sorrel, Rhubarb & Squid

  1. As I’m inching along with my baby girl in the belly too I find myself searching for more and more simple meals and ways to use what I find at the farmer’s market. Thank you for being so inspiring! I would love any tips you can give or ideas for simple weekday meals, or better yet how to shop for them! I am finding that the American way of shopping at bulk stores and only once every week or two isn’t really working for me. Food goes bad, or I don’t know what to do with it, schedules change. I’d love to shop and cook more like you!!!

    1. Bonjour Amanda! How’s your pregnancy going? Hope all is well! I have just under 3 weeks to go (although Gaïa came 2 weeks late!) – feeling anxious now! I couldn’t agree with you more regarding simple meals inspired from the farmer’s market. Just to give you some ideas for my menu this week-end, tonight I am cooking pan-friend cod in salted butter, wrapped in pancetta, along with sautéed asparagus. Tomorrow for lunch, a tortilla omelette with salad… dinner pork chops with crispy sage, apple sauce & mashed potatoes – so comforting for a Sunday night meal. I don’t go further than 2 days planning, unless it’s Christmas or new year’s! These meals are so easy to prepare, and lovely! Bon week-end! Mimi x ps: you’ve got to try the panna cotta – it’s easy and so delicious!

  2. Hello again Mimi
    I also usually talk with my ingredients 🙂
    I like being alone in the kitchen and not having to talk to, I talk to them!
    I love rhubarb and use to stuff pies. However your panna cotta drew for me! I’ve kept it because I intend to do it.
    I love your photos and your recipes. As I mentioned already LOVED visiting your “castle” with which I was delighted 🙂 I look forward to seeing it up and running.
    A kiss and everything goes well with the baby to be born.
    Claudia (from Portugal) 🙂

    1. Bonjour Claudia! Nothing like a bit of food humour! Spring ingredients are so inspiring – I hope you will enjoy the panna cotta – I made them at least 3 times this week they were so rewarding (I once replaced the compote with salted-butter caramel). Thanks for your kind wishes, a few weeks to go now! Mimi x

      1. Thank you for answering me 🙂
        I hope someday to visit your château in the countryside, is so beautiful!
        See you soon

  3. Beautiful prose and images. You capture the reader from your very first words. I wish you well through the summer winds and the delivery of your beautiful daughter.

  4. What an entirely gorgeous girl you are, and with a head full of charming thoughts. Your profile at 37 weeks is precious. In the middle of reading your tale of the squid, sorrel & rhubarb, I felt the grin on my face growing wider. By the time a remark from the sorrel had me laughing out loud I realized how your writings capture me. I guess we’re all anxiously awaiting the post that will announce your new baby girl. What a wonderful Mom she’s got herself !

    1. Bonjour Linny! The squid is the funniest character! Always saying the same old thing 🙂 Happy to hear this made you laugh 🙂 Wishing you a lovely week-end! Mimi x

  5. I was having a rather ordinary day and then there it was on Facebook! Another post from Mimi! I look forward to each and every time you update your blog. So much so that in between new posts I keep your blog open on my desktop so I can read old posts everyday. I’ve been feeling poorly as of late and reading your blog has made me feel a little like I’ve escaped the confines of my home. I can relate to your inability to take it easy with cooking. When I was nine months pregnant with my daughter and suffering terrible back pain, I took it upon myself to take out an entire wall in my house with a hammer. We were planning on taking the wall down later that month for renovations but my husbands procrastination drove me to extreme measures! He came home to a massive hole and a very happy but tired wife! When we really want something it has it’s way of happening no matter the back pain 🙂

    1. Thanks Kimberly – glad you are enjoying this post! Isn’t it amazing the energy we have in the last month? Your hammer story got me laughing out loud – if you only knew what I was doing today – defrosting my freezer! Why? Oh just like that! One of these days I should learn to take a nap 🙂 Bon week-end – enjoy yourself and please make the panna cotta – c’est délicieux! Mimi x

      1. Defrosting your freezer! I’m not at all surprised! I will most certainly try the panna cotta as soon as my rhubarb is ready. In the part of Canada that I live nothing has popped out of the ground yet. The snow finally left last week and I’m eagerly awaiting the colour green! I’m rather excited about that panna cotta now! Thank you for your weekend wishes and I hope your’s is sunny and wonderful as well! 🙂

  6. Hi Mimi, my message was cut off.
    The menu looks amazing and delcious, I love the full course. The Squid and fennel salad will on the lunch menu tomorrow. Thank you!!
    Good luck in the final stage of your pregnancy, wishing you a safe and healthy delivery. I can’t wait xx

  7. As usual such fun to read- I always admire your dishes, they’re so beautiful and they always look very old , The large soup bowls ,big silver soup spoon , it makes such a difference to use these lovely things with a meal don’t you think? xo

    1. Bonjour Kim! It certainly does! I always make sure to enjoy every meal with lovely tableware, it’s the little details that make all the big difference! Happy sunday. Mimi x

  8. Toujours une vraie plaisir regardé ton blog, les photos sont merveilleuses, plein de poésie. Toujours un plaisir te lire.C’était très rigolo la conversation que tu as eu avec l’oseille et les autres…
    Mimi, je te souhaite une très belle tempête d’été ! Jusqu’à qu’elle arrive, prend soin de toi. xo.

    1. Bonjour Eva! Merci beaucoup – et oui, c’est le compte à rebours maintenant. C’est mon cinquième enfant, mais je suis toujours aussi nerveuse à la veille de l’accouchement. J’ai trop hâte! A bientôt, Mimi x

  9. I love that you talk to your vegetables! I’ve actually never thought of that but I may give it a try. Best wishes on the upcoming birth of your little baby girl. I’m curious, will she be born at home or in hospital? Either way, I pray you have an easy and safe delivery. How blessed she is being born into such a caring family. Enjoy your weekend and your great sounding menu.

    1. Bonjour Sandy! I enjoy a bit of veggie humour 🙂 To answer your question, baby will be born at the hospital. It will be my fifth baby, but still feeling ‘oh-so-nervous’ before delivery! Thank you for all your kind wishes – I can’t wait to hold her in my arms. Happy sunday, Mimi x

  10. Bonsoir Mimi,
    Mimi, this is a rare occasion when are seasons are aligned…hooray it’s happened!!. Rhubarb is plentiful at the moment and I can see a big spoon of that pretty pink compote mixed with the creamy white panna cotta going straight into my mouth …right now. Must be day dreaming as the only thing I can see is a great big black dog looking at moi and hoping it’s time for a walk.
    Délicieux …. comme toujours xx bon weekend Anita
    p.s. so sorry your back is sore….not long xx

    1. Bonjour Anita! Ah for once we have the same crops! Enjoy the recipe – I simply love making this dessert – so easy and rewarding. This one is a real winner at the table 🙂 Bon week-end! Mimi x

  11. Bonjour Mimi!
    What a wonderful post. So fresh and beautiful. I look forward to the little message I get on my phone letting me know that you have a new post! I stop whatever Im doing, and instantly go to your website. If I have time, I pour myself a good glass of French red, sit and saver every single word and picture.
    Merci Beaucoup.
    ps. I owe you a e-mail and that is coming soon.

  12. Ah, Mimi, you make my mouth water. The prose so lovely, the pictures so beautiful. Maybe a trip to France is in my future.

  13. What a wonderful spot of whimsy and imagination you’ve given us to brighten this grey, very cold (2 degrees Celsius) day in northern Canada. My rhubarb is just some red-coloured fat nubs that have popped their heads out of the ground and decided to stay there. I eagerly await their unfolding so I can make your panna cottas. Loved your story so much. Good luck on your delivery – I am a momma to 4 children and remember those times before the birth, waiting to meet your little one, with such fondness!

    1. Bonjour Margaret! Wishing you a speedy spring – it’s a matter of time now! Happy to hear you enjoyed the post – I enjoy this panna cotta recipe so much, while you are waiting for the rhubarb to grow, you could make the little cream pots with caramel? I love those too! Enjoy! Mimi x

  14. Hello Mimi,
    I must say I always look forward to your beautiful post, and I have been quietly hoping that one day there will be a beautiful recipe with rhubarb. You must have heard my quiet wishes because your rhubarb panna cotta is perfect. I love panna cotta and to top it with the beautiful colours of strawberries and rhubarb sound so divine that I can not wait to make some. Thank you so much.

      1. Hi Mimi,
        Today in Australia it’s Mothers Day and to top off the beautiful day we are having the rhubarb panna cotta. A perfect finish to a perfect day. Wishing you a Happy Mothers Day and all the best in the impending birth of your baby girl.

  15. Hi,
    A fun and lovely post, really enjoyed the veggie chat! The soup bowls are beautiful and the pannacotta looks divine!
    I really enjoy satsuma plums cooked with a little brown sugar on muesli too..
    Peita x

  16. Hello Mimi.I love your posts they are delightful. I have never cooked rhubarb
    so I will have a go at this dessert.
    Every best wishes for the imminent birth of the new baby girl.Trish

  17. Mimi, how fun to see yet another storytelling side of you with the vegetables and fruits discussing their starring roles in your menu! What a great idea for a children’s cookbook. The rhubarb dessert for sure will be on our table soon as well as the sorrel soup. How nice your children are so involved in harvesting, preparing and enjoying the food. Makes it so much more wonderful.

    1. Thank you Sarah! It’s always fun to tell a sweet story, something out of the blue 🙂 So happy to hear you will be making the panna cotta and sorrel soup – Enjoy! Best, Mimi x

  18. That squid sounds absolutely divine. I’ve never made squid at home before, now is the time to try? I also always end up passing up the sorrel at my local farmers’ market. Could never really figure out what to do with it. Sounds like I will be making the purchase soon! Your blog is just an abundance of beauty and new information for me.

  19. We shelled fava beans today as well and yes one of us was sitting down too. We made a delicious soup, however, our nest will have to try the sorrel (first finding some) as the staring role as well. Wow, how time flies–anytime now, I hope you are getting plenty of feet and back massages with all your little helping hands in your nest!

  20. Bonjour Mimi! I am so very excited about your sweet darling getting here soon! 🙂 I am definitely going to have to try the panna cotta! I had it (panna cotta) for the first on a trip to Rome & it was absolutely delicious! I haven’t been able to find anything comparable since returning to the states…so maybe I’ll be able to make it all by myself! 🙂 xoxo, dana

    1. Bonjour Dana! Oh yes, this panna cotta is delicious – it’s very creamy and luxurious – just how I like it! Make sure to prepare them well in advance – I usually prepare them in the morning (for dinner desserts) or the night before to save time. Enjoy! Mimi x

  21. Bonjour Mimi,

    It looks delicious as always and this i for sure will try..
    Your photos are always inspiring in all ways.
    In Denmark we always this time of year make rhubarb and strawberry porridge with cream and it will always remind me of my childhood …
    Best regards

    1. Bonjour Linda! Thanks – I hope you will enjoy the recipe! I am curious, how do you prepare the rhubarb & strawberries for the porridge? I am a big fan of scandinavian breakfasts 🙂 Mimi x

      1. Make the rhubarb in a saucepan with water and let it boil for 6-8 minutes. Si it and pour the juice back into the pan.
        Getting the flushed and nibbled strawberries and add sugar and split vanilla pod. Let cook for 5 minutes.
        Udrør thickening in cold water or juice and stir into the boiling-hot strawberry porridge. It must not boil after the thickening when the porridge is likely to be “long”

        Best regards Linda

  22. As always a beautiful post! Being in my late pregnancy weeks (with a girl also) as well, I know what you´re talking about….but it´s just a few weeks to go! Good luck with the baby and all!

  23. Dear Mimi,
    Sorrel Soup (Sóska leves in Hungary), was once a week on the menu as it was my father’s favourite, it even looked the same, with the slice of butter-toasted bread floating on it…
    Good luck with the birth of your new baby girl,

    1. Bonjour Orsolya – I love sorrel leaves, whether it’s in a soup, or flavoring a sauce, especially seafood! It’s that punchy, tangy taste that’s so addictive! Thank you for your kind wishes – baby girl will soon come! Mimix

  24. Oh my dear Mimi you had me cracking up at your charming Sorrel story! I often think that baby’s breath must feel the same way – always a supporting act to roses in bouquets, hardly a starring role! So chez moi they are often the stars haha!
    I can’t wait for your little girl to come and join your lovely family; here’s wishing you a smooth delivery and lots of love x

  25. Happy Mother’s Day Mimi!
    I just loved your story and your pics. Looks delish! I have never heard of sorrel and must try it sometime. You are never too old to learn something new. Thank you for sharing. x

  26. Merci Patti! Oh, you must find sorrel – it’s so delicious, tangy, a cousin of rhubarb actually! It’s also perfect with fish, lobster, or simply in a soup, like the recipe in this post! Enjoy! Mimix

  27. You really have a gift for writing! Sorrel always reminds me of my childhood, because I just loved to go in the garden and eat a leave of it 🙂

  28. I live in the Wine Country of Temecula, Ca. and Spring has arrived. We just planted our vineyard, and starting my garden. I will be turning 70 next week, I feel 20 still hard to believe how time flys.
    We will be having friends over for dinner on the porch, and I plan to try one of your dinner ideas. I am French and you always make we feel connected…….

    1. Oh Joan how lovely! Wishing you all the best for your big birthday – sounds already amazing when I hear you have planted your vineyard! Time does fly so fast, I can understand how you can feel like your are 20 – that’s the spirit – forever young and happy! Enjoy your big day, and I hope you will find a recipe ‘digne de ce nom’ pour votre fête! Mimi x

  29. What a wonderful post! You are not only a great cook (judging by all the photos and delicious recipes I tried to cook myself ) but a talented writer as well! You really know your food – to the character! 🙂 This might be THE best food blog I have ever read! You are such a gifted storyteller Mimi – children’s book of this sort could be amazing! I am sure the book of recipes that you wrote is just a first of many to come… Thank you for this post! I even read it out-loud to my husband who agreed with me saying “I don’t know if this proliferation of imagination is down to her pregnant woman hormonal craze but there is a book material right there” … Looking fwd to next blogs and books. Much love and child birth blessings xoxox

    1. Oh la la Tanja how very kind of you – I am so very flattered! I would love to write little children’s books one day – we sure have a lot of stories to tell in this big family! Thanks so much for your kind blessings – I am counting the days till baby arrives 🙂 Mimi x

  30. Lovely Mimi,
    Your children are so gorgeous and dear, that of course all your readers are excited to welcome your new little girl! A family is a work of art in itself. Your blog is a wonderful work of art, too. Thank you so much for the care and detail that you lavish on your readers. I am a little sorry that you are leaving the edge of the forest, but also thrilled to come along, vicariously, on your new adventure. Warmest wishes for a healthy delivery of your new baby girl.

    1. Hello there! Thanks for such kind and lovely words! It is such a pleasure to share our adventures, I feel so close to my readers 🙂 Thanks for your kind wishes! Mimi x

  31. Mon cheri, Mimi
    Wishing you a quick and easy delivery.
    Had my boy 2 months ago , and can not wait to come and cook with you!!
    Thanks for the wonderful cooking diaries!! You continue to inspire me!!

  32. Dear Mimi,
    I don’t know what I like most in you a writer or a cook? Wonderful post as usual. You just touch the cord in me that’ve been sleeping for a while. Thank you for bringing beauty, inspiration and creativity into the world. We all need it so much. I’m a Ukrainian living in Brittany, I hope to come and visit you one day:-) . As to the sorrel, I love it as well, we have what we call in Ukraine ‘green borsch’ that we eat during summers or make the preserves to eat during winter time. I could share a recipe if you want.
    Wishing you easy delivery and of course strength for afterwards. I became mom eight months ago and have to admit, consult your blog for ideas quite often.

    1. Merci Lena – what a wonderful place – Brittany – you are spoilt with good cakes and crêpes 🙂 Have a good kouign aman for me! I would love the sorrel borsch recipe – classic borsch with beetroot is one of my favorite soups! Thanks for your kind wishes – and congrats on being a mom 8 months ago! I just love hearing about all th enew moms! Such exciting news. Bisous, Mimi x

  33. Mimi,
    I am worried about you that rhubarb and squid are speaking to you and you are answering them back! but not too worried! I have had stranger conversations with stranger things!
    I wish you lots of luck and love with your new little “squid”!
    See you soon!

  34. merci pour la rhubarbe un formidable légume je l’adore et prépare de nonbreux desserts avec mais jamais en panna cotta a essayé d’urgence !

    vous m’ avez remonté le moral avec votre post car actuellement je suis bloqué avec une sciatique et un moral pas au top .

    continué a enchantée le web et je vais regardé votre nouvelle série d’émission sur cuisine tv

    1. Bonsoir Karina! Oh la la, reposez-vous bien car une sciatique… c’est douloureux! Je vous conseille vivement la recette de la panna cotta – si facile, si bonne – vous allez vous régaler! Allez, courage pour le mal de dos! Et j’espère que vous allez aimez la saison printemps/ été de ‘La table de Mimi’ – beaucoup de recettes de saison, autour des artichauts, des fraises, des fleurs. Bonne soirée, Mimi x

      1. bonjour,

        je me régale avec votre nouvelles séries d’émissions beaucoups de poésies et des recettes superbes
        mes enfants sont en admiration devant vos gateaux et ce week end je me lance pour leur faire plaisir et moi aussi.
        a la maison lorsque l’émission tous le monde se taient car c’est mon moment à moi
        encore merci pour ces instants de plaisir

        1. Oh merci Karina! Si vous voulez des petits conseils pour les recettes de ‘La table de Mimi’ n’hésitez pas 🙂 Je suis toujours là! Mes enfants adorent les guimauves à la fraise, c’est toujours un grand plaisir de les faire en famille 🙂 Mimi x

  35. Bonjour Mimi,
    Bravo pour votre blog, c’est une merveille! Tout m’inspire, les recettes, les textes, les photos.. Il y règne un mélange de gourmandise et de sagesse, de beauté, de simplicité et de joie de vivre qui nous fait du bien tout simplement! Je vous souhaite le meilleur à vous et votre famille. Merci pour ces jolis moments de lecture et de rêve!

    1. Merci Laurence! Je suis si touchée par votre gentillesse – nous avons beaucoup de chance de vivre en pleine nature – une vie saine, simple et gourmande! Bonne semaine, Mimi x

  36. Dear Mimi,
    I will try your sorrel soup, since I have sorrel in my garden, (that is not common in New Jersey), always looking forward to your posting you have a talent making all of us cook!
    Congratulations on your beautiful home,it is so grant! Iren

    1. Bonjour Iren,
      So happy to hear you will try the soup – sorrel is one of my favorite herbs! I used it for my husband’s birthday starter – we had lobsters with a butter & wine sorrel sauce – a perfect combination. Vive the sorrel! Mimi x

  37. Bonjour!
    Can’t wait to hear your next news! Always exciting in your world…I too can imagine what wonderful children’s stories are to be inspired by all this…written in your wonderful voice. Have you ever tried fresh fava beans cooked with basmati rice and dill? You often speak of fava beans and I couldn’t help but wonder? It is a favorite recipe learned from my mother in law…simply cook basmati rice Persian style (salted, parboiled, drained & rinsed, and then steam with layered fava beans and finely chopped dill weed). It is especially delicious with slow cooked lamb!
    Happy to give more details if you are interested! Happy, happy last days of pregnancy…this child is most surely a huge blessing for your family with all the changes and prosperity around her birth!
    Thanks for sharing your journey with us readers and giving inspiration to all!

    1. Thank you so much Mahla – I will definitely make the fava beans & dill rice – sounds heavenly and exactly what I love. So touched by your kind wishes, I am waiting for the big day! Merci! Mimi x

  38. Bonjour Mimi,

    I am so happy for you and your family and wishing you good fortune on your family and your cooking which is once again sublime. Cannot wait to see pictures of you newest daughter. Love and hugs xo

  39. Dear mimi
    Your vegetable conversation is a pure delight, and the photos divine …. I know I say it each time I come over, but you have such a winning and beguiling style – pure magic.
    I just read your last post about your new house – congratulations on this big and exciting news! I know you will create a very special place to visit and I would certainly make the drive to taste your fine cuisine

  40. Hi Mimi. Your food always looks so delicious, and I love the way you use seasonal ingredients. I’ve never cooked with sorrel, but I would love to try making the soup if I manage to find some. The squid salad will be making an appearance at our table this summer if hubby is kind enough to go and fish some! I do hope you get to put your feet up a little before the baby arrives. x

    1. Bonjour Zelda! Thanks for all the kind words 🙂 Sorrel is so punchy and exciting – the soup is a delight, and I made a lovely butter & Jura wine sauce for a sumptuous lobster starter (Oddur’s birthday starter!). It’s also lovely with salmon/cream & sorrel sauce… I could go on & on! Bonne semaine – we have yet another ‘pont de Mai’ here in France tomorrow. Mimi x

  41. Hello Mimi, here’s your Ukrainian fan again:-) Happy to report that I’ll gladly have a kouign aman on your part. If you crave any, would be happy to send them your way:-)
    Here’s the recipe of ‘green borsch’. I’d rather call it guidelines. Because ,as we say, as many households out there as many recipes. You can play with these guidelines and see what suits you and your tastes best.
    Here: This soup is based on good broth of porc, preferably on the bone(you can equally use chicken or veal)
    ° Sorrel (main herb)
    ° celery root
    ° parcely root
    ° spring onions
    ° nettles( optional)
    ° dill
    ° hard boiled eggs( in fact boiled with the yolk that is left a bit runny in the middle)
    ° sour cream high content fat or heavy cream.
    ° pepper, salt to taste, paprika.
    Basically you add all the root vegetables cut to your liking to the broth that is already done. ( Usually we remove the bone and take out meat to cube or cut nicely). Meat we can add after the vegetables.
    Onions and carrots(your choice) could be sauted in a bit of oil before going into the broth.
    All the ‘leaf’ herbs ( cut up finely)like parcely, dill, nettles and SORREL of course! go ten minutes before soup is done.
    Remembering to balance them nicely and to give sorrel a chance to speak. This a tangy, souerish soup.
    You have to boil the eggs separately, cut them length wise for presentation.
    Well, for the presentation or serving we pour this soup into bowls, put eggs(usually one egg halfed for one portion) in the soup, so you could see the yolk nice and yellow, sprinkle with paprika and fresh herbs /spring onions to your liking. Present with the dollop of sour cream or creme fraiche that is almost sweet.
    At our home we like to eat it with fresh “black” or “grey”bread that is difficult to find in France and to put the cream on bread instead of the soup.
    Happy experimenting, enjoy. Bon appetit.

    1. Lena, you are a star! This soup sounds so perfect – I will make it today – it’s excatly what I am craving for and the sorrel is screaming for more starring roles 🙂 Thank you I shall give you news! Mimi x

  42. Congratulations on almost welcoming a little girl! Rhubarb season is almost here in NY and I am always looking for recipe inspiration apart from the typical strawberry rhubarb pie. These little pots look just delectable. Delicious!

    1. Thanks Alison – I hope you will enjoy those petits pots – j’adore! I just got my oven back last night, can’t wait to roast them and try some new recipes! Will share soon! Mimi x

  43. Mimi I love your stories that you concoct around your recipes, and I can’t wait to try the rhubarb & strawberry panna cotta (see I gave rhubarb top billing!). Good luck with your new venture too, and I hope one day to visit and sample your wonderful cuisine!

  44. Your recipe for the panna cotta sounds delicious except I don’t know what gelatin sheets are ~ gelatin in our stores comes in a box. Any suggestions?

  45. Querida Mimi,me siento feliz cuando veo cada nueva entrada. La semana pasada cocine los flanes de habas y guisantes ,me encanto hacerlos y debo decirte que son extraordinarios , suaves pero a la vez intensos, la mezcla de texturas es fantastica. Los calamares y la pana-cotta tambien me han seducido, pero el ruibarbo aqui en España es desconocido, ¿que otra combinacion especial me recomendarias? Feliz dia Mimi y gracias por todo.

    1. Hola Roas! Así que feliz de saber que haya disfrutado de la custard con frijoles fava – gracias por compartir! En relación con el ruibarbo, ¿por qué no simplemente trata con fresas, o los albaricoques, en realidad, cualquier fruta que te gusta. También lo hago con caramelo / dulce de leche. Como usted quiera! Disfrute! Mimi x

  46. I saved your post for this AM……I never want to be rushed reading YOU!
    That was a TREASURE…….all I could think was you got the inspiration from reading stories to the little ones!A lovely post!Best of Luck and we are all waiting for that first photo!!XXXX

    1. Bonjour Contessa! Always so sweet – you’re always a ray of sunshine! By the way, I love your flower hat on Instagram – you always look so glamorous! Can’t wait to share baby pics 🙂 Mimi x

  47. May you indeed breeze through the whole thing, that I’ll see a new post soon saying “why was I anxious at all!” I know I’m anxious about having a baby myself, and there isn’t even one planned, let alone on the way! 😉 Fervently sending all my best wishes!

    1. Thank you Lesley! I hope I will breeze through the whole thing – I have promised myself to be clam and cool, and spend as much time as possible at home when ‘labor’ begins. Thanks for making me feel confident about all this 🙂 Mimi x

  48. Bonjour Mimi, you look happy. That post so funny, I had breakfast with a laugh reading it. It really looks so yummy and this menu with such attractive colors I’m willing to try. Hope you enjoy these days of great peace of mind to have your baby. A big hug for all the family with great fondness.

  49. Chère Mimi, quelles merveilleuses nouvelles! C’est sûr, absolument certain, je quitterai ma douce Suisse le temps d’un atelier cuisine au coeur du Médoc!!! J’attendrai patiemment, mon petit doigt me dit que nous serons nombreuses (et nombreux!) à vouloir apprendre vos gestes et votre savoir-faire! Mille mercis pour ce joli moment de lecture, c’est toujours aussi génial de découvrir vos billets! Et miam, la rhubarbe de notre jardin sera merveilleusement mise à profit, je le sens….
    Portez-vous bien, Mimi, j’espère que vous n’êtes pas trop stressée, votre petite merveille se blottira tout bientôt dans vos bras!

  50. Bonjour Mimi, a friend just directed me to your blog, it is lovely. The story of your new venture prompts me to reply, it so reminds me of the optimism and joy I felt back in 1983 starting a country auberge in Australia. It was the most wonderful and fulfilling journey which lasted until 2000, when we sold and came to live full time in France, in the Sud ouest. Then we wrote a book which was published in 2011. I would love to send you a copy, could you reply with a private email address? Would hate you, or your followers, to think I was using your blog to self-promote. It is just the style, the whimsy, the romanticism and the passion strikes a chord. Trish

    1. Bonjour Trish! Thank you for sharing your story – sounds like I could learn a lot from you! And please share with all of us the name of your book – it would be a pleasure to discover your story – here it’s all about sharing, as we are all passionate of people like you, pursuing your dreams! My email is [email protected] Mimi x

      1. Well, the book is called ‘So French – a lifetime in the provincial kitchen’ by Dany Chouet and Trish Hobbs (Murdoch publisher) and it is both a cookbook and a food memoir, growing up in Bordeaux, going to Australia just for a visit and staying 30 years, and a lifetime of cooking, par hasard, , finally being called ‘the midwife at the birth of Australian cuisine ‘. Dany wanted a career in photography and I was a stylist. The part about us stumbling upon a house that just seemed to speak to us, starting up against all odds with a passion and determination to realise a dream might strike a chord. Incredible how chance can turn life in directions you would never have dreamed. We wish you every success which judging by your beautiful blog will undoubtedly be yours.

        1. Thanks for sharing, this looks right up my street. I notice that Dany dedicates the book to the women who taught her to cook, her mother and grandmothers. Always a good sign!

  51. Hola Mimi, soy Liliana de Argentina, te sigo desde hace mucho aunque no manejo mucho la computadora para enviar mensaje, jaja!
    Ojalá pronto veamos a tu bebe! No puedo decir que vaya a hacer nada con el ruibarbo porque no lo conozco me pondré a buscar para ver si lo encuentro. En este momento acá hay algunas frutillas aunque no es la temporada y están un poco caras.
    Pero hace rato quiero escribirte para preguntarte por la receta de los scones de melon jam. la receta de los bollos caseros ha desaparecido. te agradecería mucho si me dijeras cómo encontrarla. Un abrazo y cariños

    1. Hola! Gracias por tu mensaje! Acabo de darme cuenta de que he borrado la receta bollos porque yo estaba pensando en sustituirlo por otro que yo prefiero mucho más – así que antes de publicar aquí está:
      Por 15 a 20 (dependiendo del tamaño )
      Pastel de harina 450g
      10 g de polvo para hornear
      Mantequilla 80g
      Azúcar 60g
      1/4 teaspoon de extracto de vanilla
      2 huevos
      220 ml de leche entera
      Precaliente el horno a 220 ° C
      Usted necesitará hoja de pergamino papel de horno , rodillo , círculo pastelería estriado 6 cm , pinceles de repostería, platos hondos.
      Ponga la harina y la levadura en un bol.
      Añadir la mantequilla / azúcar y mezclar.
      Batir los huevos y añadir la leche. Reserve un poco para el dorado .
      Mezclar la pasta con cuidado .
      Vierta la masa sobre una superficie ligeramente enharinada y aplanar con un espesor de 2 cm de la superficie.
      Utilice un círculo sobre un cortador de pastelería estriado 6cm para hacer bollos empujando hacia abajo en la masa .
      Organizar sones en bandeja de horno cubierta con papel de hornear y cepille las tapas con la mezcla de huevo batido reservado .
      Hornear durante 10-12 minutos hasta que se dore bien .
      Mimi x

      1. Estoy muy contenta de recibir tu respuesta, por un momento creí que había enviado mal el comentario o que habría tantos que nunca responderías, muchísimas gracias! Ya voy a probar de hacerlos. Yo hago unos con yogur y leche que también salen muy ricos. Pronto te pasaré la receta, je!
        A propósito, muy lindo el cuento, me encanta contar cuentos a los niños, y muy buenas las fotos de la panna cotta en frasco, la tengo que probar!
        A veces me siento en la compu sólo para ver esos paisajes, lugares increíbles entonces siento que viajo, y la comida con la que me inspiro para cocinar.
        El ruibarbo, gusto a qué tiene? jaja
        Besos, Lily

  52. Hi Mimi – gosh, I’m so nervous about leaving my first comment! I absolutely love your blog, have been following it for quite some time! I actually had roasted rhubarb at this great new restaurant in San Francisco the other day, it was marinated in vanilla, bourbon, citrus zest, and some other marvelous things, then roasted like a root vegetable! First time I came across rhubarb cooked on its own (although admittedly accompanied by duck breast), and it was absolutely divine 🙂

    1. Bonjour Anna – so happy you are saying hi! Welcome to ‘Manger’ – thank you so much for sharing the fabulous recipe – I am always so grateful 🙂 Mimi x

  53. Bonjour Lovely Mimi,

    I’ve been following your blog for a while now and always find it so inspiring and enchanting! Although I don’t really cook (my boyfriend does it perfectly well, ah!) your posts motivate me to try my ways in our kitchen, so I’ll definitely be preparing panna cotta this weekend!

    On a different note, I would love to visit Medoc and (in near future – so I hope – your restaurant). Would you please recommend where it’s best to stay in the area? Would you recommend Bordeaux or perhaps a village guesthouse? I would really appreciate your help.

    All the very best to you and your (growing!) family. Bisous!

    1. Bonjour Magdalena, Thanks for saying hi! Visiting Médoc sounds like a good plan! I would recommend staying both in Bordeaux & Médoc (Bordeaux is about 1 h15 m from Médoc by car). One of my favourite chambre d’hôte is ‘Les Ormes de Pez’ in St Estèphe. Why don’t you send me a little email when you need to plan – [email protected] so I can give you a more detailed list. Mimi x

  54. Hi Mimi!
    Here in Singapore we can’t find the rhubarb in our market. It is not common over here. But, I can imagine it will be a good combination with strawberry 🙂 I love your squid recipe! Will try it!

    Oh yes, have a smooth delivery of your baby princess 🙂 I believe she will be a lovely girl too!
    Looking forward to your next post 🙂
    Have a beautiful day!

    1. Thank you Sye Ling – I hop eyou will try the panna cotta recipe – you can combine with all sorts of fruits compote – why not mix mango & passion fruit? I love mangoes! Thank you for your kind wishes – baby’s coming soon! Mimi x

      1. Hi Mimi, the mangoes and passion fruits sounds good 🙂 Now, the mango is in season here. The trees are fruiting!! Will try out soon! Thank you for your sharing! Have a beautiful day ~

  55. someone recently suggested sorrel to me and i was unsure of where to find it in the united states! i was on the hunt for a delicious champagne cocktail and it sounded perfect. also, you had me at squid. i recently made a squid ink pasta at home for the first time. the sauce was a carbonara and it was my best carbonara version yet!

  56. Such a WONDERFUL blog! I too am a new reader and poster. Your food, pictures, and writing are tres magnifique!
    Love to hear about your beautiful family and the luscious food.
    All the best to you, your family, and the arrival of your new baby girl.

  57. Hello Mimi,

    Since I read this, probably also because in the comments it comes up a lot, I just keep thinking about panna cotta (which is a favourite of mine but I’ve never made it) and this weekend, I’m going to have to make it/some. Arrgh…my mouth is watering already.

    Not sure this comment will come through, anyway – may be half way to the bottom of my commenting issues but also, may be not!

    Best wishes for the last stages of the pregnancy. So many girls!


    1. Susie! It worked! 🙂 I hope you will enjoy the panna cotta – they are so easy to make – I have collected so many pretty yogurt/cheese jars and it’s always a pleasure to fill them up with homemade treats 🙂 Have a beautiful week-end! Mimi x

  58. I bought some rhubarb today! Can’t wait to try your recipe. Not only has your blog inspired more adventure in my kitchen, its also motivated me to try my own humble little blog. Thankyou

  59. Oops, Forgot to say that I’m going to return to Billingsgate fish market to buy a box of squid and have a go at the beauty above. Best of luck in the next weeks. Hope you get to have enough rest!

  60. Dearest Mimi (I hope you don’t mind the term of endearment),

    I must confess that I don’t read any other blogs. I don’t have the time! I’ve got four children and a dog and four businesses — but I ALWAYS make time for your blog. It’s an oasis in my life and I just adore your recipes and your life and thank you so much for sharing it with us. I will be a forever reader and plan to come to your retreats someday. Thank you, again and all the best blessings in the world in your upcoming birth and postpartum period. Melissa

    1. Melissa – you are too kind! I am very touched that you have the time for our little adventures – it makes me so happy! Thank you! Bravo on your big family – and merci for all your kind wishes for the baby – we are getting ready for her arrival! Bon week-end. Mimi x

  61. My oven has broken (again…) too! Isn’t it just abysmal? Hope you are back to normal functioning as soon as possible. I think I need to go shopping for a new one however.

  62. Joyeuse fête des meres. C’est aujourd’hui le 11 Mai aux ètats unis.

    The photos of your children and of your “baby bump” are charming. I’m so impressed that you respond to every comment. How on earth do you have the time?

  63. Just last night I discovered your instagram account (via my little paris app), and then your blog, and was literally smitten by, well, everything: your recipes, your photos, your writing. Wow. I mean, you are a true inspiration, and a great advertisment for Bordeaux, I might add; I am already searching for flights to come and explore the region. Congrats and “À la liberté” (as we in Greece say to the pregnant women close to due date)!

  64. Dear Mimi, i find your blog wonderful and very inspiring- reading it feels like a short holiday 🙂 !!!! Special thanks for the meatball recipe – my kids just love them! I adore the picture of you and your soon vacationing in marche- as we were thinking of going there this year can you recommend some Place to stay :-)?
    Happy mothers Day and all the best to you and your family, Gigi

  65. Je viens souvent…tout est si joli ici !
    Mais ce soir, juste un petit commentaire !
    Car quand céleste, notre petite n°7 est née…quel vent d’été! Quelle brise!
    Nos familles sont nos bonheurs !
    Alors bienvenue à vos doucette !

  66. I absolutely adore your husband’s photography. Really captures the magic in your home perfectly.

    It’s hard to find rhubarb where I live, do you think it would work out fine if I replaced it with apples perhaps?

  67. Dear Mimi,
    I had read an article about you in a Milk magazine and never found time to take a look at your blog.I did it recently when I had a Gastro… and a free afternoon. I have avery busy life like yours with 4 children and I love to cook for my family. Your blog is really inspiring and I am really grateful to you!
    Beautiful photos and delicious recipes. We live in Paris but also recently bought a home in the countryside where I love to cook. Love to go to the market and make simple, good and healthy dishes.
    I congratulate you for your new house and am looking forward to your restaurant opening; But first take great care of you and of your baby.
    Bise Cécile

  68. stunning as usual. May I ask who makes your dress (and shoes)? So perfect for the last weeks of pregnancy.

    Much luck in the weeks ahead.

  69. Chère Mimi,
    je suis ton blog depuis un certain temps et je viens de taper l’adresse de votre site web en me disant, “ah, peut-être qu’elle a écrit qqc de nouveau.” Mais non, rien de neuf.
    Et je me rends compte: C’est certainement parceque le bébé est arrivé ou qu’elle a autre chose dans la tête et l’attend impatiemment!
    Donc c’est moi qui écrit: Meilleurs voeux à vous et toute la famille! J’espère que tout se passe bien!


  70. Thank you for your wonderful blog and excellent recipes. Could you please tell me the name of the beautiful blue and white dish that you served the sorrel soup in?

  71. I just found your blog. It is charming, beautiful, and I am so enamored of the pictures, the story telling, and the beautiful food. Thanks for adding this beauty to the world.

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