Super Sides: Cauliflower Salad with Cilantro Pesto
But, at Cook’n with Class we are not concerned about culinary superstars rather easy to follow recipes with delicious results. Try this side dish of Cauliflower Salad with Cilantro Pesto with your Thanksgiving turkey or Christmas spread.
But, at Cook’n with Class we are not concerned about culinary superstars rather easy to follow recipes with delicious results. Try this side dish of Cauliflower Salad with Cilantro Pesto with your Thanksgiving turkey or Christmas spread.
Provence Living Top Picks for Restaurants in the Haut-Var
Sadly, restaurant meals do not always live up to our expectations for service, food quality, price and ambiance. We asked Susana Iwase Hanson the founder of Provence Living Cotignac for her top picks for restaurants in the Haut-Var. Why Visit Haut-Var The Haut-Var is filled with striking scenery, hilltop villages and …
Sadly, restaurant meals do not always live up to our expectations for service, food quality, price and ambiance. We asked Susana Iwase Hanson the founder of Provence Living Cotignac for her top picks for restaurants in the Haut-Var. Why Visit Haut-Var The Haut-Var is filled with striking scenery, hilltop villages and …
Clafoutis aux Courgettes a Savoury Vegetarian Casserole
The following recipe for a clafoutis aux courgettes (zucchini casserole), turns a traditional Provencal dessert into a savoury dish that is suitable for vegetarians. You can experiment with the fillings, depending on what is available, or in Jackie’s case growing in your garden.
The following recipe for a clafoutis aux courgettes (zucchini casserole), turns a traditional Provencal dessert into a savoury dish that is suitable for vegetarians. You can experiment with the fillings, depending on what is available, or in Jackie’s case growing in your garden.
Pâté Recipe with Pork and Chicken Livers
This recipe from the kitchen of Anne Challier is really a French cuisine classic. Pâté fois de volaille is easy to make in advance and perfect for an appetizer or a picnic.
This recipe from the kitchen of Anne Challier is really a French cuisine classic. Pâté fois de volaille is easy to make in advance and perfect for an appetizer or a picnic.
Recipe for Salt-Cod Brandade a Provencal Classic
In Portugal, the culinary rumour is that there are 365 (or more) ways to cook salt-cod (bacalhau) – one for every day of the year. Cod is called morue in French. It is quite common to find this fish on menus, and it is often the “centre” of attention in the traditional Provencal aioli (recipe here). Gilles recipe for brandade a purée of salt cod, olive oil and other ingredients is below.
In Portugal, the culinary rumour is that there are 365 (or more) ways to cook salt-cod (bacalhau) – one for every day of the year. Cod is called morue in French. It is quite common to find this fish on menus, and it is often the “centre” of attention in the traditional Provencal aioli (recipe here). Gilles recipe for brandade a purée of salt cod, olive oil and other ingredients is below.
Marinated Mushroom and Roast Pumpkin Salad for Autumn Weather
Often, as the weather turns cooler the tendency is towards warm, slow-cooked meals, and roasted meats. These menus beg for a table of good friends and great wine. However, you don’t want the meal to be too “heavy” this tasty combination of autumn vegetables – marinated mushroom and roast pumpkin salad – is a perfect starter course
Often, as the weather turns cooler the tendency is towards warm, slow-cooked meals, and roasted meats. These menus beg for a table of good friends and great wine. However, you don’t want the meal to be too “heavy” this tasty combination of autumn vegetables – marinated mushroom and roast pumpkin salad – is a perfect starter course
Michelin Star Chef Jan Hendrik’s Langoustine Cannelloni Recipe
This recipe has a few steps, although none are too complicated. You need to make sure there is enough time to freeze the cannelloni thoroughly before cooking, so best done the day before. Enjoy the combination of citrus and shellfish.
This recipe has a few steps, although none are too complicated. You need to make sure there is enough time to freeze the cannelloni thoroughly before cooking, so best done the day before. Enjoy the combination of citrus and shellfish.
A Trip to Arles: Cultural and Lunch Reasons to Visit this City
Cultural Arles The newly-created arts and cultural centre, LUMA, based in the old railway sheds, has a handful of shows this summer and fall. Headlining them is Gilbert & George: THE GREAT EXHIBITION (1971-2016), an 80-work retrospective that will occur until 6th January. I also like the sound of ‘Une Histoire …
Cultural Arles The newly-created arts and cultural centre, LUMA, based in the old railway sheds, has a handful of shows this summer and fall. Headlining them is Gilbert & George: THE GREAT EXHIBITION (1971-2016), an 80-work retrospective that will occur until 6th January. I also like the sound of ‘Une Histoire …
Fried Beef Lettuce Cups à la Provençal with Zucchini
We created this recipe as part of a trio of starters to stimulate your hunger and to pair with a glass (or two) of chilled Mirabeau rosé. With a slight Asian influence, the stir-fried Provençal beef and zucchini (courgette) are served on a bed of little gem lettuce (baby romaine). This light starter works well as an appetizer or a tapas style menu.
We created this recipe as part of a trio of starters to stimulate your hunger and to pair with a glass (or two) of chilled Mirabeau rosé. With a slight Asian influence, the stir-fried Provençal beef and zucchini (courgette) are served on a bed of little gem lettuce (baby romaine). This light starter works well as an appetizer or a tapas style menu.
NG Art Creative Residency Where Artists are Gathering Creative Inspiration in the Alpilles
NG Art Creative Residency Nicky Ginsberg has been engrossed in the world of art and emerging artistic talent for over 30 years. Born in the United Kingdom, Ginsberg ended up in Sydney, Australia after a stint in France. Over that period, her art history background, understanding of the commercial aspects …
NG Art Creative Residency Nicky Ginsberg has been engrossed in the world of art and emerging artistic talent for over 30 years. Born in the United Kingdom, Ginsberg ended up in Sydney, Australia after a stint in France. Over that period, her art history background, understanding of the commercial aspects …