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Simply Provence

Monday, November 2nd, 2009

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My, what a heady past few weeks its been. I kicked off October with my first culinary tour in France, where 16 of us languished in the sun kissed Provencial landscape outside Aix-en-Provence, ending the week in high style with a gourmet picnic in Paris in one of her most beautiful gardens, Jardin du Luxembourg. The experience was thrilling and has sent me into a cloud of inspiration whereby I am residing most days. The environment was so profoundly intoxicating and the flavors and aromas of the markets were cause for a few small tears of delight. Needless to say I am busily preparing for the next 3 weeks of classes in late Feb and early March where we will also be trekking along on a truffle hunt. Yippee! Oh to be a dog in the south of France ! I honestly think its the ultimate reincarnation of the furry and four legged kind. The ingredients in Mediterranean cooking are found overflowing here in baskets, fields, farms and markets such as Olives, Almonds, Honeys, Herbs, Goat Cheese and wildly fresh fruits. The bleached landscape of lavenders, oranges, yellows and greys remains an iconic match against the topaz blue of the Mediterranean Ocean. The most wonderful aspect was to see the continued dependence on the daily markets for everything and anything one might need to cook, entertain or dress themselves. I was incredibly humbled and greatly moved by the circle of support and reliance on the regions farmers and purveyors by the village- In the coming weeks I will seek to download the gems and recipes I developed and enjoyed whilst being in the great and culinary muse that is Provence.

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Departures

Tuesday, October 6th, 2009

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Departures are always a bit tricky… There is the excitement that comes with leaving, the stress of making sure you take everything you need, and of course the goodbye’s to those you love. In my case, that would be my 22 month old son and Im having a tough time… I continue to remind myself that I love him madly and deeply and that to continue being an interesting, happy human being I must continue to be inspired- and inspiration to me comes in the form of putting myself in elements that test my abilities… I fully expect he will point at the sky when he sees me after my 10 day voyage and say pleh ( for plane ) without missing a beat. Why is it that we project so much of our own baggage/ feeling/ emotion on others when none might be felt. I personally feel that its in part easier to live with the feeling that you are doing the right, safe thing over not- But what are those right, safe things?  How many decisions did my parents make without asking whether I was cool with them? ( 0 ) In fact I moved schools every year until 11th grade and never thought my parents were irresponsible because of their career decisions or financial situtions. ( I mean I thought other things about them but then again I was a teenager ) I must say that this adventure of starting a business in France is a big one. One that comes with great costs. But when I really take a look at life, and all the available choices we can make or not,  I soon realize that doing nothing has its own costs as well- And frankly I would rather choose the former. Trudge on petite peche- and all you out there pushing for your own dream~ Trudge on.

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Crisp Chicken and Cauliflower Puree

Saturday, September 19th, 2009

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I am busily preparing for the upcoming tour and didn’t feel all that inspired to cook last night. Which is when I turn to chicken. ( oddly enough its also what I turn to for comfort and Sunday afternoons ) I also had a lovely head of organic cauliflower in the fridge drawer so I decided a good puree would be an elegant and easy accompaniment to the family chook. I hope you enjoy it as much as we did. 

1 pound of flattened chicken breasts, seasoned w salt, pepper 

juice of a lemon

5 tbsp of butter

1 tbsp of veg oil

2 sage leaves, rolled and chopped lengthwise

1 head of Cauliflower, trimmed and chopped

1 c of half and half or milk

Salt and pepper

 

Take a saute pan and heat with half the butter and all the oil, adding in the seasoned chicken breasts when ready.

Take your cauliflower and steam in a micro steamer or stovetop steamer- Remove when pierced easily with a knife.

Turn chicken once, and allow to cook on both sides for roughly 3-4 minutes per side, or until when pierced juice runs clear. 

Remove from pan and add 1 tbsp of butter to pan, and sage. When sage crispens, remove from heat and add back the chicken to pan. 

Take Cauliflower and add to a blender, along with remaining butter, half and half and salt and pepper. Puree until smooth. 

Add a large spoonful of Cauliflower puree and chicken and spoon sage pan jus over the chicken- Serve

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Sole Meuniere

Friday, September 18th, 2009

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The opening scene of the feature film Julie and Julia begins in a quaint restaurant in rural France, with the heavenly sound of butter crackling and kicking as its makes its way from the kitchen to the table of Julia and Paul Child.  The reason: Sole Meuniere, a bite of which causes her to pause and then erupt with ecstacy- The dish, a french classic, begins with Sole, a thin white fish that when cooked properly manages to be both crispy on the edges and yet tender and delicate in the middle, and elevated into air as thin as itself by a sauce divine enough to eat alone. La Meuniere is a sauce that consists of browned butter, parsley and a touch of lemon, as well as referring to the application of lightly dredging a filet in flour. Sole Meuniere combines the two and it is such a simple dish albeit one that will wow and delight to great eye rolling effect. 


4 filets of Lemon Sole, Dover or Grey Sole

1 c of salted flour

1/2 c of unsalted butter 

juice of a single lemon

For the fish

Take the sole and pat dry completely

Salt well and dredge in flour

Using a tong remove from flour and gently tap against a bowl to remove excess flour, and set aside

For the butter

Take the butter and place it in a deep sauce pan on med high heat. Being careful not to burn, watch as the butter rids itself of its milk solids and foams. Once it begins to clarify and resembles an oil, take an 1-2 tbsp out and reserve. Once the foam on the remainder  is a light brown, remove from heat instantly, and carefully add in juice of lemon- It will sputter so keep your distance.

On medium hight heat in a good non stick skillet, heat the reserved (clarified) butter and 1-2 tbsp of grapeseed or canola oil, then add the sole and cook for 2 minutes per side.

Remove from heat to a plate or serving dish and spoon the brown butter over the top- 

Serve at once, taking a good moment beforehand to plunge a finger into the sauce or steal an edge of the crispy fish… Tres Magnifique!

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Provence + Paris Tour, SOLDE!!!

Wednesday, September 2nd, 2009

I shed a wee tear of delight to announce that my culinary tour of Provence and Paris, this October, is officially almost sold out!  I have only one spot left- although I might be able to squeeze in 2 more if necessary. No more restless legs, or fingers, or tongues- I did it!!! The documentary that is taking place is being shot by Holly Bronko and chronicles the highs and lows of trying to get a petite culinary business up and running and in another country- France that is. The recession we are in, aka the GEC, has given me many excuses to say that its impossible and to give up but I kept at it- and voila! I am making it to Paris after all! And Im bringing 9 gorgeous girls along for the ride~ The details of the tour will be here on my site as I continue to live them, but I will give you a wee peak inside the stunning 1803 Bastide ( villa ) that we are staying at during the duration of the tour in Provence. 

 

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Justine's

Monday, August 31st, 2009

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Our lovely friends, Pierre and Justine, finally threw open the doors to their French Bistro last Wednesday eve, on the far east side of Austin- far enough East, that we are neighbors. The proximity factor is tremendous as we have been enslaved to mexican food unless we wish to venture 20 minutes accross town, and honestly the fare is similar. Its Austin after all. And so, donning our petanque shoes and lipitor, we happily drove the 4 minutes to what I deemed, a heavenly slice of France- southern France as it was warm and relaxed. I was practically hurling every french word I remembered to the frightened door girls who clearly knew that the bar was the best place to send me, and where I remained happily ensconced for most the evening… Having so many friends and people we knew coming through the same doors, I was on one hand happy for them and on the other shocked that I hadn’t managed to get a few to show up to dinner at chez moi. Its almost like living in Brooklyn- Its cool, hip, and all that, but the ” commute”  often gets in the way- 

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The first thing I noticed was how uncomplicated the menu was. Steak Frites, Escargot -all drunk in their butter baths, french onion soup, asparagus w sabayon sauce, le pork chop, cocquille st jacques and so much more. At a table that kept growing, we supped on the escargot, ourselves drunk with happiness and wine by then, and a medley of entrees- The food was superb although I would have happily eaten a stick of butter just to be there. It was REALLY really good. Hundreds of warm bodies poured in all night and as the temperature rose, so did the mood- It was such a lovely reminder that good company, great food and well, free alcohol go pretty darn good together. 

 

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France and all that-

Wednesday, August 26th, 2009

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So as the countdown begins before we set sail on our Culinary Adventure extraordinaire, I have been overcome with feelings of guilt. Paris does this to me however. I know how much she seduces me and Im petrified that I won’t have the willpower to say no to her this time. No, as in, Im leaving. I have often likened her to an old flame. The one you don’t want to see for fear you might go weak in the knees as you mumble something about your kids and busy schedules. The one you desperately wish would come to you instead, and sweep you off your feet without you having to come to any decision, or threaten what you have already determined to be the life you desire. That is how I feel about Paris. Simply. And Im going as a woman, not the 21 yr old who left. So perhaps there is a bit of fear in the mix too.. 

 What if she doesn’t love me anymore? Or finds me too plump? But the ultimate casualty would be if it were I who decided my heart had turned. We all know what happens when that happens… Those old loves are usually the ones that make us question our sanity and frankly this whole ” I luuuuuv Paris ” and ” I desperately wish to live where I am truly loved ” thing has been a broken record kind of theme in my life. Any friends of mine, or sadly even acquaintances reading this will be rolling their eyes in acceptance.  As I sigh loudly to myself, I realize that this could be the beginning, or worse the end, of my 10 year infatuation and full blown affair with Paris. Sadly an affair she probably knows nothing about. She has been casting her wicked little spell on millions, 29 I am told, of people every year. Well, maybe there are a few that manage to escape loving her, but mon dieu- not me. Even as an exchange student at the Sorbonne, with tiny french women telling me that they are desolee for my probleme with being in the wrong class (where I remained all semester) and otherwise at times very frustrating experiences, I would happily trade in the 120* heat in Texas for some Parisian abuse… 

Anyway, I will keep you posted on my continued state of excitement, terror, boredom and otherwise highs and lows as I prepare to embrace the best thing that happened to me 10 years ago.

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The 20 most Antioxidant Rich Foods

Saturday, August 22nd, 2009

  1. Apples (Fuji, Gala, Granny Smith, Delicious, with skin)
  2. Artichokes (cooked)
  3. Beans (black, red kidney, pinto, dried)
  4. Blackberries
  5. Blueberries (cultivated, wild)
  6. Cherries (sweet)
  7. Chocolate (dark)
  8. Cranberries
  9. Cruciferous vegetables (broccoli, brussels sprout, cauliflower, kale)
  10. Pecans
  11. Plums (black, red)
  12. Pomegranates
  13. Prunes
  14. Raspberries
  15. Strawberries
  16. Sweet potatoes
  17. Tea (black, green, white, oolong)
  18. Tomatoes
  19. Walnuts
  20. Wine (red) 

 I guess Im healthier that I thought. chocolate and wine are part of my daily calories. Most of my daily calories I might add- 

Taken from southbeach.com

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Spanish Paella and Tapas

Tuesday, August 18th, 2009

 

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I love Spanish food- And seeing as I owe the guests of my cooking class on Spanish Cuisine a few of the recipes we made, I am also sharing them here. The Paella is one of my secret loves and always makes for a wonderful one pot, sexy meal. You will be the star in your own kitchen as I always am, when you pull this one out- Its best served barefoot, so as to add to the ease with which it should be consumed! Enjoy- 

Paella for 8

2 small links of spanish chorizo, casing removed and diced
1 medium onion, diced  
1 red bell pepper, seeded and diced
3 cloves of garlic, diced
1 tbsp of smoked paprika
1 tsp of saffron, ground with 1 tsp of salt
1 tbsp of dijon mustard
2 cups of arborio or other short grain rice
4 cups of chicken broth
8 large shrimp
8 calamari tenacles 
1 pound of mussels
8 chicken legs 
1 c of thawed frozen peas ( the frozen ones stand up better than the fresh which tend to fall apart ) 
1 cup of canola or grapeseed oil
1-2 tbsp of salt
To begin,
Combine chicken legs, the paprika, 1 tbsp of salt and 1/2 c of oil in a large plastic bag, shaking to coat- set aside
Combine Shrimp and calamari, 1 tsp of salt, half the garlic and 1/4 c of oil and dijon mustard in a plastic bag, toss to coat and set aside
In large Paella pan, add 2-3 tbsp oil once heated,  and add chicken, cooking until juices run clear when pricked with a toothpick. Remove:
In same Paella pan *, leave the oil and add chorizo and render. Once the chorizo has rendered its own red orange oil ( about 3-5 minutes) add onion, bell pepper, remaining garlic and slowly saute until opaque and cooked through… ( do not overcook)  * if oil is burned from chicken, remove and add chorizo to clean, dry pan. 
Add in rice and toast rice for 3-5 minutes until the rice turns slightly opaque before adding in chicken broth. Once broth reaches a slow rolling boil, add in saffron and salt mixture and turn down to simmer. Add 1-2 tsp of salt before covering. 
Take another saute pan and once hot, add 1 tbsp of oil, then add shrimp and saute for 2 mintues each side. Remove immediately. 
Take a peek at rice, and if it has absorbed 2/3 of the liquid, add in your peas, squid, shrimp and mussels. Once the rice is almost finished, ( adding liquid by the 1/4 c full if liquid runs out and rice is still not cooked,)  add in your chicken and cover. A crust is good, so don’t worry if your rice sticks to the edge of the pan. Most Importantly is that the ingredients in the rice are cooked as is the rice- Remove once cooked and serve immediately. 
 

asparagus wrapped in jambon w lemon chorizo aioli 

 

1 pound of fat asparagus, ends trimmed
1/4 pound of thinly sliced spanish ham- serrano, iberico etc 
1 c mayo
1 lemon
1/2 c spanish chorizo
1 tsp of prepared horseradish
salt and pepper to taste
steam asparagus for 3 minutes- set aside
render the oil from 1/2 cup of spanish chorizo, casing removed in a small saute pan. 
take 1 c of store bought mayo, add juice of 1 lemon and 1 tsp of horseradish and the chorizo oil and combine- add salt/ pepper if desired
place in small bowl and set out with asparagus 
classic potato pancake 
1 c grapeseed oil
4 large potatoes, pref yukon golds cut in 1/8 in slices using a mandolin
1/2 large onion, thinly sliced on the mandolin as well
1/2 red bell pepper, thinly sliced
4 eggs
salt and pepper
Heat the oil in a large nonstick skillet, adding the onions and bell pepper first until cooked- remove then add more oil and the potatoes cooking those in batches until each one is fully cooked in the oil, removed and drained. Salt once hot
Take the eggs and beat well in a large mixing bowl, and then add in potatoes and press down into mixture. Let the warm potatoes, peppers and onions absorb the egg for 10-15 min. Add 1/4 c of oil to a very hot nonstick saute pan, and add the mixture spreading it out evenly over the bottom of the pan. Once the bottom begins to brown ( check after a few min with a pancake spatula, place a flat plate over the top of the pan and invert the pan so the pancake falls on the plate, sliding the opposite side of the pancake back into the saute pan from the plate and lowering heat to finish cooking- Entire process takes up to 10 mintues, depending on your heat, pan and confidence :) Serve at once 

 

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Gypsy Kitchen: An evening in Capri

Tuesday, July 28th, 2009

013Last Saturday eve, I hosted my first Austin cooking demonstrations and we delved into the basics of Italian cuisine. With inspiration coming from summers in Capri, I set to the task of Grilling Octopus, throwing together a Fresh Tomato Bruschetta and cooking up a divine version of Spaghetti alle Vongole.  The evening was set off on an even sweeter note with my dearest friend and fellow cooking companion, Sandi Reinlie, when she threw together a pine nut, vanilla bean mascarpone and balsamic glazed strawberry tart. All within 20 minutes. Needless to say, people want to feel that whatever we are demonstrating they themselves can do at home and this was a hit. There are a few differences between fast and easy even though they are used so interchangeably by everyone these days. A dish, for example, can be easy to make but take time, or be fast to put together but require great skill. What I have noticed is that most of us these days want recipes that are a combination of the two. Realizing this put me on a crash course of reworking my favorite recipes so that I can determine ways to cut time and simplify techniques without sacrificing a particular dish or menu. Its going to be a challenge, albeit one I will enjoy, but the following recipes are instant examples of such. Thanks again to my premier group of ” gypsies” . 

Grilled Baby Octopus w Lemon and Basil Aioli

1 pound of fresh baby octopus, heads removed

6 tbsp of evoo 

2 tsp of salt and a pinch of pepper

1 tsp of chopped garlic

2 egg yolks

5 basil leaves, rolled together and chopped

 

Begin by preheating your grill on high for 5 minutes, top down. Take your thawed octopus, 3 tbsp of olive oil, 1 tsp of salt, pepper and 1/2 the garlic and toss together in a large metal bowl or ziploc. Set aside.  Can be left in marinade overnight or for a few hours, although it is also unnecessary if time doesn’t allow. 

Once your grill is smoking hot, take tongs and gently lift the octopus out one by one and lay them flattened on the grill. ( If you dump them out all together, the oil will catch fire and they will not cook evenly ) 

Leave to grill for 4 minutes on high, top open,  then turn and repeat on the other side. After 8 mintues, remove from heat to a platter.

For the Aioli, take your egg yolks, remaining salt and garlic and whisk gently in a large metal bowl. Slowly stir in remaining olive oil, whisking well to incorporate. The mixture should have the consistency of mayonnaise. Throw in the basil, stir and serve immediately . If you don’t have eggs or want to make a different version, 1 c of store bought mayo with the juice of half a lemon and the basil makes an easy and elegant sub. 

* when consuming raw eggs, the remaining mixture should be kept cold. Throw out any aioli that was served, but not eaten. 

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Spaghetti alle Vongole

2 pounds of clams, mixed or all one type – I find the smaller ones easier to manage. 

1-2 pounds of spaghetti, linguine or angel hair

2 c of white wine ( that you would actually drink )

2 tsp of minced garlic

Juice of half a lemon

3 tbsp of EVOO

salt and pepper to taste

2-3 tbsp of cold butter, diced

 

Start by bringing a large pot of heavily salted water to a boil. ( should taste like the sea ) Throw in your pasta with a touch of olive oil. 

In a large sided pan, add olive oil and garlic and cook until slightly opaque. 

Toss in your rinsed clams and saute for a minute or less. 

Throw in the white wine, carefully lifting the pot off the fire if you are worried it might be too hot. ( if the garlic begins to burn, add more olive oil or wine to drop the temperature in the pan )

Once the mussels begin to open, drain your cooked -al dente -pasta, which should be soft but snap a touch when pulling apart, reserving a few tbsp of pasta water. Remove your clams and begin to reduce your sauce by a third by adding in the reserved pasta water and lemon juice. Once the sauce thickens a bit, remove from heat and stir in cold butter. Toss in your pasta and clams and stir to coat. Remove to a large serving bowl and serve with herb croutons slightly crushed on the top~

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