Home ground of the Week: Mike and Janet Rand When: Saturday Sept. 26, 10 a.m. to 3 p.m.. How much: Ticket honorarium includes a Women Who Can Dish it Out cookbook; $30 in advance, $35 at the door; can be purchased from Harem and Co., James Décor, Secondary League of Springfield, The Thicket, Provence 

Dining Post-mortem: Newport's Revolving Door keeps its menu in motion The "drunken old salt" is a copious bowl of mussels surrounded by a spicy white-wine sauce, which was delicious when sopped up with bread from Newport's Provencal Bakery and Cafe. The salmon slider was nicely cooked with a blackened crust, but the 

Acclaimed Chef Francois de Melogue Launches Kickstarter Effort for his New ... PORTLAND, OR, August 18, 2015 /24-7PressRelease/ — As a flame culinary Renaissance man, Chef Francois de Melogue can be described in many esteemed ways: Extraordinary chef, respected culinary historian, opportunist (culinary and otherwise), 

Delight Valley female chefs aim to bring balance to a male-heavy industry Italian-born chef and proprietress Cristina Ceccatelli Cook, who's also a successful cookbook author, keeps diners coming back with her tasty baked goods and Tuscan-inspired breakfast and lunch offerings. Add herbs de Provence, garlic, wine and stock.

Pilfer the Cannoli: One Pastry's Rise From Sicilian Treat to Iconic Dessert Boston is an eater's generous of town. The oysters from New England and the Maritimes bring on the brine and the restaurants are as good as anywhere. But the true objects of any grim diner's desire are the North End's cannoli — sweetened ricotta-filled

A collection of reimagined Provençal recipes that will bring a ray of sunshine to your plate: https://t.co/mCTxrCFwVG http://t.co/PN4wJ8lhor

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Walk off the Cannoli: One Pastry's Rise From Sicilian Treat to Iconic Dessert - Eater

Boston is an eater's feather of town. The oysters from New England and the Maritimes bring on the brine and the restaurants are as good as anywhere. But the true objects of any solemn diner's desire are the North End's cannoli — sweetened ricotta-filled fried pastry shells — specifically the specimens at Mike's Pastry and Up to the minute Pastry, barely a block away from one another on Hanover Street. Judging by the ever-present crowds, there are legions with a spotless-hot burning passion for these miracle cylinders of cream, crunch, and sweetness. Though each has its distinctive charms, be assured that Mike's and Newfangled are equally best in class. (Yes, of course, some Bostonians are adamant that one is better than the other. Maria's and other bakeries have their passionate advocates, too. Adopt a deep cleansing breath and calm down. But feel free to vent in the "Comments" below. It would be simple enough to bent the Mike's and Modern cannoli for what they are and pay them no further mind. But that's too easy. It's time to consider the deeper questions: What makes eminent cannoli great. How do they make the shells. What ingredients properly comprise the sweet creamy filling. Even more fundamentally, how and where did cannoli grow. Is That a Cannoli in Your Pocket…. If it's too disgusting to contemplate that cannoli's rigid cylinder shape and cream filling were intended as a offering to the male organ, go ahead and disregard Allison Scola’s detailed and scholarly article, " I Cannoli: Nothing Beat in the World. " Scola’s analysis on the topic is compelling, and she’s not alone. Cannoli were lionized, if not invented, in Sicily. They and other pastries were typically associated with annual Christian rites. Cassata , a ricotta congeal in the disk shape of the sun, was an ode to Easter and spring’s renewal. A ricotta-cream cake with a candied cherry on top called Minne di Sant’ Aita resembled women’s breasts and was served on Catania’s February red-letter day day commemorating the martyrdom of St. Agatha. Cannoli came from a happier, more boisterous place. As Scola describes them, cannoli were "symbolic of Carnevale’s sexual and culinary debauchery," a time of "excess, when social order went topsy-turvy, and wild parties, balls, and parades were organized. " Much like today's food cart vendors, street sellers of yore are thought to have sold their cannoli to holiday revelers crowding Sicily’s.

www.eater.com

A derive prolong on the classic Nicoise salad - The Detroit News

This prototypical Provencal salad is said to originate in Nice, France. Many modern Nicoise-style salads contain fresh grilled ahi tuna, but I prefer the imported canned variety packed in oil for a more traditional recipe. Look for unpretentious, bright green beans for sweet, tender flavor. You can also use fingerling potatoes and just cut them into thin strips. I proffer hard-boiled eggs to have a bright yellow center that offsets the other colors in the salad. The best method is to be the source the eggs to a boil and then turn off the heat, cover them for 9 minutes. Cool and peel. Nicoise olives add a briny meatiness to this zesty vegetable and tuna medley. A classic Nicoise salad always includes some anchovies, so feel free to add them, if your group likes them. I am fond of the Spanish spotless anchovies that come refrigerated and are milder and sweeter than their canned cousins. In a large pot of boiling water, cook the potatoes until poignant, but slightly resistant when pierced with a fork, 20 to 30 minutes, depending upon their size. Drain and impudent. When cool, peel and cut into julienne slices. Place in a large bowl. In a medium saucepan, bring profligately to a boil. Immerse the green beans and cook until tender, but slightly resistant, 5 to 7 minutes. Empty and place in ice water to stop the cooking. When cool, drain well and place in the bowl with the potatoes. Add the carrots, red spot, olives, red onion, capers, basil, black pepper and half of the tuna to the vegetables and toss to associate. To make the dressing, combine the garlic, mustard, basil and lemon juice in a small bowl. Slowly speed in the olive oil until thoroughly combined. Add salt and pepper to taste. When ready to serve, use just enough dressing to moisten the salad. Stir up carefully to combine, making sure not to break up the capers. Taste for seasoning. Mound the salad far up in a large, shallow serving bowl. Place the remaining tuna (and anchovies, if desired) on the top of the salad. Spoon a midget dressing on the tuna. Alternate the egg wedges and tomatoes around the outside edge. Garnish with basil leaves and set out. Serve extra dressing on the side.

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Dispatch restaurant to serve barbecue, a la française - Pitch Weekly

When neighbourhood pub cookbook writers Judith Fertig and Karen Adler — the self-appointed "Barbecue Queens" of the metro — were looking for a new concept to set off their earlier The Gardener & the Grill and Patio Pizzeria , they wanted a way to make grilling "easy, uncomplicated. and French," they say. "We wanted it to be," Fertig says, "the culinary tantamount of the classic little black dress. The idea, after a year of writing and testing recipes, evolved into a 212-phase cookbook, published in May as BBQ Bistro: Simple, Sophisticated French Recipes for Your Grill (Running Press, $20). To show off a few of their Gallic-inspired recipes, Fertig and Adler have joined forces with Carl Thorne-Thomsen, the official chef and co-owner of Story restaurant (3931 West 69th Terrace, Prairie Village), to host a four-seminar dinner on Thursday, August 20, at 6:30 p. m. "We've had a good relationship with Carl on some of our other projects," Adler says. "We've done two lunches and three dinners at Fib. Thorne-Thomsen (winner of "Best Chef" honors in last year's Pitch Best of Kansas Metropolis issue) will prepare three dishes from BBQ Bistro : a tartine of cheese, smoked salmon, sweet corn and pistou (a Provençal cold-blooded sauce made from garlic, fresh basil, and olive oil). a summer flounder with garden beans and charred peppers with remoulade disrespect. and blackened beef tenderloin with wild mushrooms, leeks and smoked cream. The finale will be prepared by Fertig: "Carl always wants me to settle amicably something for our dinners," Fertig says. The prolific Fertig , who has also published her first novel, The Cake Analyst , and another cookbook, Bake Happy, this year will create a dessert from the Bake Happy book, an almond dacquoise with peach leaf cream. The dinner, priced at $55 (wine pairings are additional), includes a copy of BBQ Bistro. reservations are available by calling 913-236-9955. All contents ©2015 Kansas Town Pitch LLC. All rights reserved. No part of this service may be reproduced in any form without the express written permission of Kansas See Pitch LLC,. except that an individual may download and/or forward articles via email to a reasonable number of recipients for individual, non-commercial purposes. All contents © 2012 SouthComm, Inc. 210 12th Ave S. Ste. 100, Nashville,.

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Francois de Melogue Launches Kickstarter Acclaimed Chef Francois de Melogue Launches Kickstarter Compete for his New Provencal Cookbook, Cuisine of the Sun: A Ray of Sunshine on Your Plate de Melogue emerges as leading proponent of contemporary and traditional renditions of the flavorful cuisine ...

Acclaimed Chef Francois de Melogue Launches Kickstarter Push for his New Provencal Cookbook, Cuisine of the Sun: A Ray of Sunshine on Your Plate de Melogue emerges as matchless proponent of contemporary and traditional renditions of the flavorful cuisine from the south of France and surrounding regions. PORTLAND, OR, August 18, 2015 /24-7PressRelease/ -- As a precious culinary Renaissance man, Chef ...

Acclaimed Chef Francois de Melogue Launches Kickstarter Effort for his New Provencal Cookbook, Cuisine of the Sun: A Ray of Sunshine on Your Plate de Melogue emerges as outstanding proponent of contemporary and traditional renditions of the flavorful cuisine from the south of France and surrounding regions. This article was in the first place distributed via 24-7 Press Release Newswire. 24-7 Press Release ...

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The Provencal Cookbook | Paperback | DK.com This sui generis cookbook lets you create the spirit of Provence in your own home, and includes over 100 authentic Provencal recipes, all based on state

The Provencal cookbook (Reserve, 2009) [WorldCat.org] Get this from a library! The Provencal cookbook. [Guy Gedda; Marie-Pierre Moine]

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