Florida Agenda

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 […]

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 […]

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 […]

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 […]

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 […]

Vero and I went through a juicing stage about 3 years ago, and upon juicing a lovely organic pineapple I decided to plant the head. It grew and grew, and I was not only loving the beauty of this growing fruit, I was also looking forward to harvesting a beautiful home grown pineapple. The pic […]

In a large pan, heat the olive oil over medium heat. Add the leeks and onion and cook, stirring occasionally, until wilted, 5 minutes. Add the garlic, stir and cook until fragrant, 1 minute. Add the spinach and cook until wilted and tender, 2 minutes. Remove from heat, taste and season with salt and pepper […]

Easy to make and fast, as well as cheap and delish! What more can you ask for! Frozen Phyllo tart shells bake up to crispy perfection that’s heavenly with this warm, rich, creamy filling. They are so easy to prepare with canned crabmeat. Place your little Phyllo shells on an ungreased baking pan. In a […]

• 8 slices of prosciutto ham • 1 jar of fig jam • 1 wedge of Gorgonzola cheese Here is a sweet and savory one…. I’m still stuffin’ crêpes! See the recipe for crêpes at Recipe for Crêpes. Preheat your oven to 350 degrees. Lay your first crepe out. Spread ¼ cup of the jam […]

You were asking me about a good filling for the Crêpes we made last week. This is a savory one. See the recipe for crêpes online: Recipe for Crêpes. • 6 slices bacon   • 1 tablespoon unsalted butter   • 1/2 pound fresh mushrooms, sliced   • 3 tablespoons unsalted butter   • 1/4 cup all-purpose flour   • […]