An easy and juicy dish using fresh clams and squid, and left-over ratatouille as vegetables like eggplant and zucchini are in season.
At the end of the summer we have a good harvest of vegetables in our village and neighbours brought me crates of tomatoes and zucchini. I stuffed them and baked them in the oven.
Fresh eggs from a friend in the village and leftover duck liver – an omelet from heaven.
I had been reading a book that involved a police woman from the Basque country and I wanted to prepare something of the local cuisine. Axoa is a dish of simmered shoulder of veal with peppers, chili and Espelette chili powder. I first cut a red and yellow bell pepper into small squares and chopped up a large onion. Then I sliced the veal in […]
This exquisite dish lends its name from Italian composer Gioachino Rossini who lived in Paris for two long periods in his life.
It is not only exquisite but also extravagant as it combines three nobel and expensive ingredients — beef filet, foie gras and truffle.
The farmers where we buy vegetables had returned from a short week off to visit their family and when they re-opened there were a lot of fresh new products among which several kinds of beans. Borlotti beans look nice with their purple etchings on a white background. Hariciot coco Borlotti in French, they can be used in stews and dried for later use in winter. […]
Jean-Baptiste Reboul wrote “la cuisinière provençale” in 1897 and it is still a standard-bearer. I recently bought fish at Port la Nouvelle with the aim of making a Bouillabaisse.
This fish soup with chunks of fish has become a famous Marseille dish of broth, lots of fish and sea food, served with a garlicky and peppery rouille and even some grated cheese.
Spatchcock, or butterflying, is a method in which one cuts the backbone away from the bird and flattens the carcass.
For many people aïoli is a garlic sauce that goes over fries, kebab or shawarma. But in the Provence, aïoli is more than that and can be an entire festive meal with fish, snail, squid, artichokes and other vegetables with a dollop of the creamy garlic sauce.