Well, it does require an oven, but I love taking advantage of the inexpensive, pure-butter puff pastry in France, to make easy tarts, both savory and sweet. The NY Times has a particularly good - and simple - asparagus tart recipe.
1. A friend, ironically from Des Moines, is stopping in Versailles before she comes to stay with us in our rented house in Provence. No promises it will be successful, but I'll give her the task in early June.
2. In our rented houses, the kitchens are usually large and modern. We had our first experience with an induction stove in France. But we follow all your recommendations. Our favorite traiteur is in a nearby village. A local wine and cheese shop prepares wonderful plateaus of frommage. Our artisanal butcher has irregular hours but we cope. And the plentiful produce stands are a joy. On the whole, we don't bake, especially on hot days However there are a few necessary exceptions. For example, we are there during cherry season so it is necessary to bake a cherry clafoutis.
1. Well that would be amazing if she would spot my book there. Thank you so much!
2. That's pretty funny about the irregular hours of your butcher! Our butcher in the Rousillon is the same! And yes--clafouti makes perfect sense, especially because it's easy. Yum!
Have a signed and very well used copy of your cookbook Bonne Femme and this post reminds me that I need to purchase your new book. Congratulations on its place at the gift shop in Versailles!!
Thank you, Patty! You know that the new book is a revised, updated edition of Bonne Femme, right? New recipes, plus photos--and worth buying if your old book is falling apart. But I want to make sure you know that some recipes will be the same.
In college in Normandy, my upstairs neighbor was a chef. I learned a lot about food from him- we biked to the sea for snails and brought them back to his minuscule kitchen to steam, for example. He had a two burner stovetop and made amazing meals on it- I still think of those steaks.
It is truly amazing what you can do in a two-burner kitchen in France. When you start with beautiful food ... so much is possible! Thanks for sharing this memory, Lindy! Great to hear from you.
Well, it does require an oven, but I love taking advantage of the inexpensive, pure-butter puff pastry in France, to make easy tarts, both savory and sweet. The NY Times has a particularly good - and simple - asparagus tart recipe.
A pure butter puff pastry--made in France--sounds like a great reason to bake in France! Thanks for the lead!
I loved this Wini! You make it look SO easy. I prefer the Picard way of life. 🤣 Sad but true.
There's no shame in Picard. Once I discovered Picard, I do it about once a week when I'm there, if there's a Picard nearby. It really is amazing food.
1. A friend, ironically from Des Moines, is stopping in Versailles before she comes to stay with us in our rented house in Provence. No promises it will be successful, but I'll give her the task in early June.
2. In our rented houses, the kitchens are usually large and modern. We had our first experience with an induction stove in France. But we follow all your recommendations. Our favorite traiteur is in a nearby village. A local wine and cheese shop prepares wonderful plateaus of frommage. Our artisanal butcher has irregular hours but we cope. And the plentiful produce stands are a joy. On the whole, we don't bake, especially on hot days However there are a few necessary exceptions. For example, we are there during cherry season so it is necessary to bake a cherry clafoutis.
1. Well that would be amazing if she would spot my book there. Thank you so much!
2. That's pretty funny about the irregular hours of your butcher! Our butcher in the Rousillon is the same! And yes--clafouti makes perfect sense, especially because it's easy. Yum!
Have a signed and very well used copy of your cookbook Bonne Femme and this post reminds me that I need to purchase your new book. Congratulations on its place at the gift shop in Versailles!!
Thank you, Patty! You know that the new book is a revised, updated edition of Bonne Femme, right? New recipes, plus photos--and worth buying if your old book is falling apart. But I want to make sure you know that some recipes will be the same.
Thanks again for your note! Cheers.
I thought I had read that, yes, and appreciate this confirmation. I look forward to having both books in my repertoire! :). 🩷
In college in Normandy, my upstairs neighbor was a chef. I learned a lot about food from him- we biked to the sea for snails and brought them back to his minuscule kitchen to steam, for example. He had a two burner stovetop and made amazing meals on it- I still think of those steaks.
It is truly amazing what you can do in a two-burner kitchen in France. When you start with beautiful food ... so much is possible! Thanks for sharing this memory, Lindy! Great to hear from you.
I wish I were able to take that photo today!!!