Aioli – Garlic Mayonnaise
AIOLI – GARLIC MAYONNAISE – This sauce evokes Provence at its productive best, in spring and summer, when farms and family gardens are at their peak production, yielding vegetables with an incomparable depth of flavor. ASTUCE – When making aioli – or any mayonnaise-like sauce – think slow, slow, slow. There is a simple remedy […]
WATERCRESS PESTO
WATERCRESS PESTO – – watercress leaves (about ½ bunch), ½flat-leaf parsley leaves, shallots (chopped), Zest from 1 lemon, clove garlic (chopped), balsamic vinegar, extra-virgin olive oil, Fine sea salt and freshly ground black pepper, Mince together watercress, parsley, shallots, lemon zest and garlic, then transfer to a bowl. Immediately stir in vinegar, then oil. Season […]
Tapenade (Garlicky Olive Paste)
Tapenade (Garlicky Olive Paste) – ** If using anchovy fillets in oil from Collioure, or other excellent quality anchovies, there is no need to soak the fillets in the white wine, which is done simply to remove some of their salt. If using anchovy fillets packed in salt, the soaking is necessary. Place the anchovies […]
L’AIL DES OURS PESTO
L’AIL DES OURS PESTO – Naturally, if you can’t find ramps you can use tender spring spinach, or arugula, or a blend of lettuces. And you’ll need to add a big clove of garlic, too! I like to serve this as a dip with fresh vegetables, over al dente pasta, or on freshly toasted bread. […]
VINAIGRETTE BASE – 2
VINAIGRETTE BASE – 2 – – ¼ tamari (60ml), red wine vinegar, Dijon-style mustard, ¼ neutral oil (60ml), ¾ extra-virgin olive oil (180ml), Place the tamari, the vinegar, and the mustard in a medium-sized bowl and whisk until combined. Slowly whisk in the oils until they’re emulsified. Your vinaigrette is likely to be quite thick; […]
TENDER TART PASTRY FOR PASTRY STICKS
TENDER TART PASTRY FOR PASTRY STICKS – – – [/wpurp-searchable-recipe]
HERBES DE PROVENCE
HERBES DE PROVENCE – This is an almost mythical herb mix traditionally made with herbs that grow wild throughout Provence. There, it is added to everything from soup to fresh goat cheese; it echoes the landscape on the plate, evoking the hot, rugged landscape, the delicate villages perched atop hills.. I make my own blend […]
Confit of Peppers
VINAIGRETTE BASE – I
The Best Vinaigrette
French vinaigrette. It’s a liquid poem you pour over freshly harvested greens, which in turn becomes the best dish you ever ate. Like any French person, I eat a salad after every meal. Sometimes a salad IS my meal. Whether tender or robust, salad greens make a great base for a freshly poached egg; […]
