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Tag Archives: French

What’s to Eat in Provence?

  

The super sweet strawberries of Provence are in season in April.

  
I bought these at a road side stand, but the Marches or farm markets have them too

The Marches are in all the villages. There is a regular schedule and are well attended. The more popular have a waiting line to the entrance before they open

   
Love these long radishes

 

Many colors of these curvy tomatoes

 
Lots of varieties of lettuce

 

This fat asparagus was in season along with the thinner and even thinner varieties. The white asparagus needs to be peeled first and then simmered 30 minutes. Yummy!

  

This is delish cows milk cheese was one of hundreds sold in France.

   

 

Cured meats sold at the marches.

  

  
Dave enjoys foie gras. It is a controversial food because it is goose liver made by force feeding the geese using funnels. This makes the liver very large. It’s an old tradition.

   
Rotisserie chickens are popular at the marches. Get there early for the free range chickens. They are larger and much more tasty!

  

The smaller chickens are called blanc poulets or white chickens. They never see the light of day. The tiny birds are quail.

 

This is our 1/2 free range chicken we ate for 2 dinners

   
More prepared foods from the marches! Paella and Fish in Cream Sauce 

  

Fried chicken in a paella pan

 

Andalusian style seafood paella. All these foods are cooked right on the spot!

  
A trio of tapenades from the farm market: black olive, green olive and paprika with tomato.

   Grocery store delis have great salads. Here is a calamari with tomato, octopus with tiny onions, roasted red pepper and olives, and a roasted tomato and red pepper salad. The black oil – cured olives are flavored here with herbs of Provence.

 Quiche Lorraine has bacon. The other is spinach and goat cheese

  
What is better than a French chocolate croissant? A chocolate almond paste croissant or a chocolate raisin croissant!

   
Lunch in France is decadent! Here is the most tender smoked salmon, mussels with butter parsley sauce, tiny squid salad, brandada ( a cod mashed with potato and cream ), a diced raw tuna salad! Voila!

  
Dave loved this  grilled ground beef with thick bacon, fried egg and French fries.

  

Eggs and omelettes are classic French. This is a simple grated mild cheese and chopped ham.

 

Classic Nicoise Salad with tuna, eggs and olives

   
This was a first course. Chopped salmon salad with a slice of salmon on top. 

 Pork in a rich sauce with potatoes.

 

This was a dessert. Cheese with a beet purée!

   
My favorite lunch! Poached turbot with   a cream butter sauce and poached veggies.

  

A vegetarian platter of braised endive, a vegetable tart, phyllo wrapped around apple and radish leaf soup!

 

Moussaka without pasta and made with lamb and tomato.

   
Crepes are sweet and galettes are savory and made with buckwheat.  This one is tomato and goat cheese with ham.

  

Galette Provençal with chicken, eggplant, mushroom and red pepper.

 

Our farm house rental had a grill for us to grill beef kabobs and a huge calamari!

   
Raspberry tart 

  

A beautiful  light mousse filled with cake and topped with an exotic fruit and it’s petals called a ground cherry or husk tomato.

   

Looks like a Chinese lantern!

Love sharing our foodie adventures with you!

Il Flotante, Floating Islands

Floating Island, A Classic French Dessert Adaption

Floating Island, A Classic French Dessert Adaption

Two years ago in Paris, I first tasted Il Flotante at an adorable little bistro in Saint Germain called la Coupe Chou, which means chopped cabbage. It is a term of endearment, something like ” my little cabbage” or “my little muffin” 🙂 Anyway, this recipe is from Food and Wine Magazine and the link is below. As you will read, the classic meringue is poached, but this one is baked. It looks like a giant marshmallow and tastes like the meringue of a lemon meringue pie.

This was our dessert for dinner club. Rose Thill prepared it beautifully and used whole milk instead of the classic heavy cream to save us a lot of calories. The fresh vanilla bean seeds made it delish! It was also very beautiful! Rose added the raspberries for color. Bon Apetit!

http://www.foodandwine.com/recipes/floating-islands

Roasted Asparagus and Lettuce Salad with Poached Egg

Roasted Asparagus and Romaine Salad with Poached Egg

Roasted Asparagus and Romaine Salad with Poached Egg

Tonight I made a light dinner in honor of the first days of Spring. The temperature this morning was 5 degrees F, but I am trying to think WARM weather. The longer days and sunshine helps.

I love poached and soft boiled eggs. The French seem to use them often as a topping on their foods. I’ve eaten them on salads, toasted breads, cooked vegetables and on quickly cooked stews at home and in Paris and Corsica! Pretend you are in France enjoying the warmth and ambiance and give this recipe a try! It’s a very quick lunch or dinner that is special enough for company! It only takes 30 minutes 🙂

The original recipe is from Cooking Light May 2013. You can find the recipe there also. Today I used romaine because I could not find arugula at the grocery store. Choose your favorite lettuce variety. The arugula is more French. I also substituted cilantro for the tarragon because I had cilantro in the house. I did not add the toasted bread. If I had not eaten two pieces of bread at lunch, I would have added the bread to this salad tonight 🙂

Serves 4

1 pound asparagus, trimmed

3 tablespoons extra-virgin olive oil, divided

1/2 teaspoon black pepper, divided

1/4 teaspoon kosher salt, divided

3 tablespoons minced shallots

2 tablespoons fresh lemon juice

2 teaspoon chopped fresh tarragon or other fresh herb ( I used cilantro today)

5-ounces baby arugula or other lettuce variety

1 tablespoon white wine vinegar

4 large eggs

  • Preheat oven to 450 degrees.
  • Place asparagus on a jelly-roll pan. Drizzle with 2 teaspoons olive oil. Sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt
  • Toss gently to coat. Arrange in a single layer. Bake at 450 degrees for 5 minutes or until tender-crisp.
  • Place in a large bowl: remaining 7 teaspoons oil,1/8 teaspoon pepper, 1/8 teaspoon salt, shallots, lemon juice and tarragon. Whisk together.
  • Add arugula and toss. Divide salad onto 4 dinner plates.
  • Top salad with roasted asparagus.
  • Add water to a large skillet, filling 2/3 full. Bring to a boil. Add vinegar.
  • Break each egg into a custard cup and pour gently into water. Reduce heat to a simmer and cook 3 minutes or to desired degree of doneness. The yolk should be runny, but the egg white should be white, not clear.
  • With a slotted spoon remove each egg and place one on each salad. Sprinkle with black pepper.
  • Voila!