Salt and Pepper Calamari a Spicy Appetizer
Sometimes a sampling of little bites makes for a more interesting evening than a single main course. The Spanish have this perfected with their culinary tradition of tapas and pintxos. We decided quite a while a go to celebrate the New Year (on Paris time) and to do so by tasting our way around the world, in small bites. This year was no different. The seafood themed plates started with skewered shrimp and ended with Salt and Pepper Calamari.
Sometimes a sampling of little bites makes for a more interesting evening than a single main course. The Spanish have this perfected with their culinary tradition of tapas and pintxos. We decided quite a while a go to celebrate the New Year (on Paris time) and to do so by tasting our way around the world, in small bites. This year was no different. The seafood themed plates started with skewered shrimp and ended with Salt and Pepper Calamari.
Homemade Cream of Mushroom Soup in Under an Hour
Never trust anyone who doesn’t like soup. Whether your preference is hot, cold, spicy, creamy, chunky or smooth there are thousands of possible variations on this dish that requires a spoon. This Cream of Mushroom Soup will satisfy those who like their soup warm, fresh and delicious.
Never trust anyone who doesn’t like soup. Whether your preference is hot, cold, spicy, creamy, chunky or smooth there are thousands of possible variations on this dish that requires a spoon. This Cream of Mushroom Soup will satisfy those who like their soup warm, fresh and delicious.
Crunchy Tomatoes an Easy and Pretty Appetizer
This quick appetizer has a sweet, crunchy finish. Pretty, colourful and fresh cherry tomatoes with a touch of cheese, your guests will love this taste of Provence.
This quick appetizer has a sweet, crunchy finish. Pretty, colourful and fresh cherry tomatoes with a touch of cheese, your guests will love this taste of Provence.
Chêne Bleu Extreme Wine Skills Improvement in Provence
This article “Immersed in Wine” was previously published in Sommelier India (October-November, 2015). Sommelier India is India’s first and premier magazine dedicated to wine and wine lovers. Filled with news, feature articles, wine profiles and the culture surrounding wine, Sommelier India is written by international and Indian writers, wine experts and …
This article “Immersed in Wine” was previously published in Sommelier India (October-November, 2015). Sommelier India is India’s first and premier magazine dedicated to wine and wine lovers. Filled with news, feature articles, wine profiles and the culture surrounding wine, Sommelier India is written by international and Indian writers, wine experts and …
Fresh Asparagus and Pea Soup Recipe for Spring or Summer
rench green asparagus teams very well with peas and you can serve this cold in the summer for a refreshing and pretty way to start a meal. This asparagus and pea soup recipe comes from Jeany Cronk’s kitchen at Mirabeau Wine.
rench green asparagus teams very well with peas and you can serve this cold in the summer for a refreshing and pretty way to start a meal. This asparagus and pea soup recipe comes from Jeany Cronk’s kitchen at Mirabeau Wine.
Pioneering Winemaker Chapoutier puts Braille on their Wine Label
In early 2016, M. Chapoutier purchased Château des Ferrages, located in Provence between Aix-en-Provence and Saint-Maximin near the commune of Pourcieux. Ferrages produces Côtes-de-Provence AOP and Côtes-de-Provence Saint-Victoire AOP wines, including a portfolio of red, white, and rosé wines. …Continue reading here to learn about this winemaker that, according to …
In early 2016, M. Chapoutier purchased Château des Ferrages, located in Provence between Aix-en-Provence and Saint-Maximin near the commune of Pourcieux. Ferrages produces Côtes-de-Provence AOP and Côtes-de-Provence Saint-Victoire AOP wines, including a portfolio of red, white, and rosé wines. …Continue reading here to learn about this winemaker that, according to …
Classy Brunch Recipe L’Oeuf Parfait, with Porcini mushrooms and Parmesan cream
Way better than scrambled eggs! L’Oeuf Parfait, sautéed porcini mushrooms and parmesan cream is a serious upgrade to your brunch eggs. This absolutely perfect egg is slow cooked to perfection. You can also enjoy it as an appetizer or with a side salad for a light lunch. I’m sure you’ll think it is eggcellent!
Way better than scrambled eggs! L’Oeuf Parfait, sautéed porcini mushrooms and parmesan cream is a serious upgrade to your brunch eggs. This absolutely perfect egg is slow cooked to perfection. You can also enjoy it as an appetizer or with a side salad for a light lunch. I’m sure you’ll think it is eggcellent!
Pain aux Noix a Recipe for Walnut Bread
French walnuts are amazing, meaty, sweet, gorgeous. So this is my attempt at recreating the best pain aux noix (walnut bread) I’ve ever had.
French walnuts are amazing, meaty, sweet, gorgeous. So this is my attempt at recreating the best pain aux noix (walnut bread) I’ve ever had.
Fish and Games a Recipe for Boulettes de Poisson à la Marsaillaise
This recipe is a play on words based the jeu (game) that appears to be at the heart and soul of many Provençaux – pétanque. Also know as boules, it is similar to bocce (bocchi) in Italy, but the old souls in Provence might never agree that the game has …
This recipe is a play on words based the jeu (game) that appears to be at the heart and soul of many Provençaux – pétanque. Also know as boules, it is similar to bocce (bocchi) in Italy, but the old souls in Provence might never agree that the game has …
My Provençal Salad the Tastes of Eating Local in Provence
This salad plate is a cross between carpaccio and salad. Prepare the tapenade and pesto in advance. Shop for the fresh melon, lettuce leaves and tomatoes at the market in the morning and then plate the ingredients in time for lunch.
This salad plate is a cross between carpaccio and salad. Prepare the tapenade and pesto in advance. Shop for the fresh melon, lettuce leaves and tomatoes at the market in the morning and then plate the ingredients in time for lunch.