Category | Recipe

Sauce au Poivre

Posted on 12 September 2014

Traditional steak au poivre has been served with a pan sauce since at least the mid-19th century. Regardless of the concoction, the same pan should be used to create the sauce as was used to cook the steak. But we are in South Florida, and a grill is as likely to be used as a […]

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Tapenade

Posted on 04 September 2014

This is an easy peasy recipe you can whip up in 2 minutes. It can be used a number of ways rather than just as a spread or a dip. Spread a thin layer of it on a chicken between the skin and the breast, maybe with some fresh herbs before roasting; put dabs on […]

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Artichauts à la Barigoule

Posted on 28 August 2014

Artichauts à la Barigoule or Artichoke Hearts Stewed in Olive Oil is a typical Provençal dish and this recipe comes from Vero’s Aunt Lilian, who would buy her veggies from the local market in “Bormes-les-Mimosas,” the most beautiful small Provençal village in the south of France. Drink an ice cold dry Rosé wine with this […]

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Lobster Bisque

Posted on 20 August 2014

Vero and I were at the beach this morning, and we met a snorkeler in the car park after our swim. He was taking the tails off lobsters and throwing the heads on the ground. I asked him what he was going to do with the heads, and he offered them to me. Needless to […]

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Scotch Eggs

Posted on 30 July 2014

A scotch egg is a hard-boiled egg wrapped in sausage meat, coated in breadcrumbs and deep-fried. The Scotch egg’s origins are obscure. The exclusive London “Fortnum & Mason” claims it invented the portable snack in 1738 for rich coach travelers. “The eggs would have been smaller in those days,’’ says the company’s archivist Dr Andrea […]

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San Francisco-Style Cioppino

Posted on 24 July 2014

Vero and I took off for San Francisco last week, and we wandered through the Castro area in search of a decent restaurant. We came upon a little jewel that’s been there “35 Shucking years” (that’s what their tee-shirts said ) and we settled in with a bottle of “Sancerre” and a couple of dozen […]

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Tiramisu

Posted on 19 July 2014

My partner Vero is French, but her grandmother was Italian, and like all Italian “mamas” she ruled over the roost…Tiramisu is the dessert she would always bring to the table after the eternal leg of lamb à la Provençale we had every Sunday. She taught me this one, and it’s real easy ‘cause you don’t […]

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All Veggie Meatloaf

Posted on 09 July 2014

This one is easy, healthy and delicious. You can serve it hot or cold, with a hot coulis (pronounced “coole”).it’s a fruit or vegetable purée, used as a sauce of tomato, or with a green salad. • 2 tablespoons of extra virgin olive oil • 1 shallot, chopped • 1 clove garlic, minced • 3 […]

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Aioli

Posted on 02 July 2014

Aioli is a kind of garlic mayonnaise sauce from the south of France. It is a great accompaniment for grilled fish, crab, shrimp, poached fish, and all sorts of vegetables. In small towns in the south of France, you can find yearly festivals known as “la fête de la grande aioli.” Here the aioli is […]

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Potato Salad

Posted on 26 June 2014

  Potato salad caught on in America in the late 1800s, probably by way of the German immigrants. The original German recipe used warm vinegar, although chilled potato salad with a creamy dressing is definitely more popular now. Greek potato salad features olive oil, garlic, and lemon. The Italian version contains salami, olive oil, vinegar, […]

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