Chervil is related to Parsley, but is more delicate and has a mild licorice or aniseed taste. Widely used in French cooking, it is one of the four traditional fines herbes. This delicious soup highlights it’s flavour and is very useful when you have a glut of chervil. Separate the stems from the leaves of a large bunch of fresh chervil. Cook…… Continue reading chervil soup
Tag: french food
salmon wellington
Milan made this impressive salmon wellington (or should I say Saumon en croute), as the main course of a delicious lunch in Villeneuve-lès-Avignon. He didn’t pass on the recipe so I hope he approves of this one. Cook 70g (2½ oz) of well-rinsed quinoa for about 15 minutes until tender. Drain, cool under running water, drain again, then set aside.…… Continue reading salmon wellington
pissaladière
On a recent trip to southern France, I was delighted to see my friends Franbi and Milan who invited me to a wonderful lunch. The starter was Franbi’s pissaladière, a traditional onion, olive and anchovy tart which originated in Nice. I don’t have Franbi’s recipe but I hope she approves of this one. To make this…… Continue reading pissaladière
chocolate mousse with brandied prunes
Hervé This, a French physical chemist who pioneered molecular gastronomy, is responsible for a number of popular cooking techniques. Among them is this chocolate mousse (chantilly) made from only 2 ingredients: chocolate and water. To make brandied prunes simply place prunes into a glass jar, cover with brandy and wait – after a few months the brandy will infuse into…… Continue reading chocolate mousse with brandied prunes
cooking class in Provence part 2
In my last post I detailed 2 amuse–bouches, a first course and main course I learnt at Jean-Marc Villard’s hands-on French Cooking School. Now for the dessert, a strawberry frangipane tart. The pastry was a very short shortcrust, easy to cut, firm enough not to break and wonderfully crumbly. This was made from 200g (7 oz) of plain flour,…… Continue reading cooking class in Provence part 2
cooking class in Provence
While in Provence, I took the opportunity to participate in a hands-on cooking class with chef Jean-Marc Villard at his French Cooking School. After shopping for local and organic ingredients, we returned to the specially designed teaching kitchen, where Jean-Marc guided us in preparing and cooking a traditional French meal which we later enjoyed on the terrace with the chef and his…… Continue reading cooking class in Provence
fine dining and tomatoes
Provence has the most sunshine in France which is probably why the tomatoes here are so abundant and fragrant. When I dined at Christian Etienne, a Michelin-starred restaurant in Avignon, I was excited to see a 7-course tomato menu. Unfortunately, in my excitement, I failed to photograph the first course, a ceviche of smoked mackerel with a Black Russian…… Continue reading fine dining and tomatoes
salade niçoise
I’m enjoying a sojourn in Provence, in the south of France, where the local produce and hot weather make this salad a perfect choice for a meal. Of course, fresh tuna would be fantastic but this version is the kind you can make with ingredients you have to hand. First prepare some potatoes and place them in a saucepan…… Continue reading salade niçoise
moules marinières
This simple French recipe of fresh mussels cooked in white wine is hard to beat. Clean and de-beard 1 kg (2 lbs) of fresh mussels and set them aside. In a large stock pot melt some butter and gently fry 2-4 diced brown shallots, 4 finely diced cloves of garlic, ½ a teaspoon of crushed…… Continue reading moules marinières
brandied prune dessert
Here’s a classic French dessert. When made with cherries you might recognise this as a clafoutis but it seems that flaugnarde is the correct name when made with other fruit. I’m not sure of the nomenclature when alcohol is involved. Brandied prunes are a staple here as they improve over weeks and months. If you want to make this sooner soak 1 cup of…… Continue reading brandied prune dessert
michelle picker cooks 