For a Provencal cooking class I taught last week, I chose melon and prosciutto brochettes as an opener. Although there were several show-stopper dishes on the menu, including grilled lamb chops topped with Roquefort and figs, and a glorious tiramisu prepared with strawberries and raspberries, those simple skewers were a huge hit with the students.
Wedges of perfectly ripened cantaloupe, ribbons of paper-thin prosciutto, and little
balls of fresh mozzarella, are speared and drizzled with quickly made basil-scented olive oil. The students arranged the brochettes (they made a triple recipe) on a platter, and then Continue reading
On a warm, balmy Parisian night earlier this week, my husband and I decided to eat al fresco, so we set a small table on the apartment’s narrow balcony. Since we had enjoyed a robust lunch earlier, we wanted a light supper and found inspiration from the vegetables and fruits displayed in the local markets of our neighborhood.
I bought large Brittany artichokes (they measure close to 5 inches across!), bunches of fresh mint and chives, plus a couple of Cavaillon melons (those extra sweet little cantaloupes from Provence). I also picked up juicy apricots and cherries as well as figs.
At home I turned to some favorite recipes to prepare my cache. The artichokes were cooked in a big pot of boiling water and served with melted butter scented with lemon, mint, and chives. Some readers might remember this dish from one of my blogs of several years ago when I used the artichokes as a first course. This time they became the main course. You’ll find the recipe here. As a side, I made Melon with Pernod and Mint, a starter that has been in my repertoire more than 20 years. I tweaked the directions slightly and offered the chilled cantaloupe slices as a fruit salad rather than an appetizer. You’ll find that recipe below.
Glasses of rosé, a crusty baguette, some sliced saucissons (sausages), plus Roquefort and an aged chèvre paired with apricots, cherries, and figs completed our “dîner au balcon!”
Before summer ended, my husband and I decided to host a last minute-party for our friends. We agreed that champagne (my favorite drink any time of the year) and rosé (his default wine of the season) would anchor the gathering along with appetizers made with the season’s fresh fruits and vegetables. While my spouse tended to the libations, I concentrated on the food.
The glorious produce and herbs that abound this time of year provided me with inspiration. Homemade aïoli served with haricots verts, heirloom cherry tomatoes, and sliced fennel was a colorful creation. An avocado pâté garnished with tomato salsa and chips, and a tray of cheeses and fresh figs were set out as well. Chicken wings seasoned with lime juice, apricot jam, and cilantro, plus mini-lobster rolls, and slices of cantaloupe marinated in a mint and Pernod syrup completed the offerings.
The latter was one of the most popular and definitely one of the easiest dishes. After the Continue reading