Savoury Shortbread Recipe by Elizabeth Bard
This easy appetizer comes from Elizabeth Bard’s latest book, Picnic in Provence: A Memoir with Recipes. The recipe combines Provençal flavours of rosemary and olive into a delicious savoury shortbread. The author has permission to publish the recipe. I have a real affection for the sandy-textured cookies called biscuits sablés. …
This easy appetizer comes from Elizabeth Bard’s latest book, Picnic in Provence: A Memoir with Recipes. The recipe combines Provençal flavours of rosemary and olive into a delicious savoury shortbread. The author has permission to publish the recipe. I have a real affection for the sandy-textured cookies called biscuits sablés. …
Black olives, rosemary and a little preserved lemon
Last summer, on a wine-tasting visit to Bellet in the hills above Nice, I tasted and bought some of Domaine de la Source’s delicious pâte d’olives made with the local chillier black olives. The French term for this little treat in a jar translates into English as the somewhat …
Last summer, on a wine-tasting visit to Bellet in the hills above Nice, I tasted and bought some of Domaine de la Source’s delicious pâte d’olives made with the local chillier black olives. The French term for this little treat in a jar translates into English as the somewhat …
Filets de Lotte aux Tomates et aux Petits Pois by Elizabeth Bard
seafood recipe comes from Elizabeth Bard’s latest book Picnic in Provence: A memoir with Recipes. The Monkfish (lotte in French) is prepared with fresh tomatoes and peas for a simple and elegant main course.
seafood recipe comes from Elizabeth Bard’s latest book Picnic in Provence: A memoir with Recipes. The Monkfish (lotte in French) is prepared with fresh tomatoes and peas for a simple and elegant main course.
Roasted Apricot Tart with Almond Crust Recipe from Provence
This recipe from Gilles – the Provence Gourmet – is an easy dessert made with two ingredients from Provence: apricots and almonds. As old as the hills, the fruit of the apricot tree is confirmed to have been domesticated since the Bronze Age. Although the exact origin of the tree …
This recipe from Gilles – the Provence Gourmet – is an easy dessert made with two ingredients from Provence: apricots and almonds. As old as the hills, the fruit of the apricot tree is confirmed to have been domesticated since the Bronze Age. Although the exact origin of the tree …
Ratatouille Recipe a Traditional Dish from Nice
Ratatouille, pronounced ra-ta-too-ee, is a delicious vegetable stew from Nice, commonly found all over Provence and the South of France. I have to mention that it was this long before the Pixar film of the same name, and the reason I say that is that if you google “ratatouille”, the …
Ratatouille, pronounced ra-ta-too-ee, is a delicious vegetable stew from Nice, commonly found all over Provence and the South of France. I have to mention that it was this long before the Pixar film of the same name, and the reason I say that is that if you google “ratatouille”, the …
Elizabeth Bard’s Stuffed Zucchini Blossoms
This savoury recipe is from Elizabeth Bard’s latest book, Picnic in Provence: A Memoir with Recipes. Stuffed zucchini blossoms require a little extra effort to make, but your table companions will be happy you did. Buy your zucchini flowers at the farmers’ market in the morning, and store them in …
This savoury recipe is from Elizabeth Bard’s latest book, Picnic in Provence: A Memoir with Recipes. Stuffed zucchini blossoms require a little extra effort to make, but your table companions will be happy you did. Buy your zucchini flowers at the farmers’ market in the morning, and store them in …
Salsa marò or fava bean pesto
Just like last August’s post on a similar subject, I arrived in France four days ago with broad beans (fava beans) from the UK. This time, however, there was a recipe on my agenda that had been there for too long and I had ran out of time to get …
Just like last August’s post on a similar subject, I arrived in France four days ago with broad beans (fava beans) from the UK. This time, however, there was a recipe on my agenda that had been there for too long and I had ran out of time to get …
Recipe for Green Olive Tapenade from Provence
Olive trees have grown in Provence since at least the time of the Greeks, roughly 600 BC. Olive oil was a prized commodity during the Roman era. At 4,500 tons per year, France is not considered a large global producer. However, the quality is considered to be excellent. The Provence …
Olive trees have grown in Provence since at least the time of the Greeks, roughly 600 BC. Olive oil was a prized commodity during the Roman era. At 4,500 tons per year, France is not considered a large global producer. However, the quality is considered to be excellent. The Provence …
Elizabeth Bard’s Cherry Clafoutis Recipe for Provence
Clafouti is a homey dessert, a wobbly set custard chock-full of summer’s first cherries. What it lacks in elegance, it makes up for in comfort and sheer de- liciousness, perfect for brunch among friends.
Clafouti is a homey dessert, a wobbly set custard chock-full of summer’s first cherries. What it lacks in elegance, it makes up for in comfort and sheer de- liciousness, perfect for brunch among friends.
Panade aux Pommes Not Your Classic Apple Pie from Provence
Ginger and Nutmeg hosted a July 4th dinner party while in Provence in honour of their US friends. The menu included traditional and non-standard elements. Although the intent was to celebrate the US holiday, the menu might be considered a melange of Mexican, American, and French cuisine. The recipe below …
Ginger and Nutmeg hosted a July 4th dinner party while in Provence in honour of their US friends. The menu included traditional and non-standard elements. Although the intent was to celebrate the US holiday, the menu might be considered a melange of Mexican, American, and French cuisine. The recipe below …
