Ingredient: fresh ground pepper

La Peetch!

I have returned from Julia’s, La Peetch! It was everything I thought it would be. It was so much more and a little less at the same time.

For anyone that fancies themselves a good cook. For anyone that has ever watched a black & white episode of The French Chef, on PBS; walking into the kitchen at Julia Child’s home in the south of France and seeing the peg board wall still adorned with every kitchen utensil imaginable is awe inspiring. Somewhere in your mind you understand that these can’t all be original pieces but it doesn’t seem to matter. YOUR IN HER KITCHEN!!! As you “tour” her approximately 10X13 kitchen, you can feel her, you can smell the remnants of meals past and your fingers want to graze over every edge.

Our first evening there we were served appetizers on her cottage table. They were simple, as I thought they should be. We had a little cheese and both green and black olive tapenade on crostini. Each of us explored the home and compared it to pictures on our phones. We sat on the green velvet couch and walked the grounds imagining Julia and Paul walking every step with us.

The next morning, we met again at that cottage table for coffee and “morning pages”. We were given a prompt and our writing began. For me, this is where I think my separation from Julia began. I had a crazy expectation that she would work through me and I would suddenly have words flowing from my fingertips. Not so much. As the week went on and this exercise got more frustrating for me, the bloom fell of the rose, as they say. But, in a good way. I became less focused on Julia and more focused on the women I was with. I started listening to their words. I paid more attention the food and beverage I was consuming, in the moment, instead of what Julia would have been eating and drinking. As I did that the words started to come for me. The drink started to taste sweeter and I had a keener sense of how our food tasted. I was able to enjoy even the simplest meal of pasta with Roquefort sauce.

It was last day and I had yet to find my perfect magazine pitch or outline for my breakout cookbook. Some had already began their journey home and others were taking in a sunny day at the pool. Some had gone exploring in St. Paul de Vence. I decided to take my camera and journal and explore the property practicing my new camera skills. I was composing some artsy photo of an olive or a leaf when the piano started. It was so beautiful and magical. It stopped me mid-shot and I started to write. In that moment I found the soul of Julia I had been looking for. It wasn’t her words but her inspiration that came through me.

On the very last day, I found my words and started my project. So while I continue to walk with you on your journey to good cooking I will share some peeks into my project along the way. Here is my version of the Roquefort Pasta we had a La Peetch. Bon Appetit!

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Pasta with Roquefort Sauce
Print Recipe
A creamy, not overpowering sauce of Roquefort cheese & butter tossed generously with fettuccine pasta. Serve with baguette and a fresh green salad.
Pasta with Roquefort Sauce
Print Recipe
A creamy, not overpowering sauce of Roquefort cheese & butter tossed generously with fettuccine pasta. Serve with baguette and a fresh green salad.
Ingredients
Servings:
Instructions
  1. Note: I cook my pasta in a well salted boiling water. As the saying goes the water should taste like the sea. Reserve at least 1 cup of the cooking water for the recipe. Right before putting everything together, while the water is still boiling hot, swirl it in your serving bowl, to warm it, then toss out.
  2. In a small bowl combine Roquefort and butter with a fork until well blended and soft.
  3. Put pasta in warm bowl with butter mixture and toss slowly so pasta can absorb flavors of cheese and butter. Slowly add cup of cooking water until "sauce" forms and pasta is coated (you may not need whole cup). Season with nutmeg. I use a good amount. There's something about cheese and nutmeg.
  4. Toss with lemon zest and rosemary. Taste and adjust seasoning with fresh ground pepper.
  5. Serve with fresh greens dressed with a simple vinaigrette and fresh bread with butter. Don't forget the wine ENJOY!
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The Last Hold of Summer

 

Chicken Pallard with Rustic Corn, Tomato Salsa
Chicken Pallard with Rustic Corn, Tomato Salsa

I love to be the first one at my local Farmer’s Market on Saturday mornings. There is a coolness to the morning air that lets you know Fall is on its way. Sometimes the farmers are still setting up and your chat will be more relaxed than when they are trying to make a quick sale and onto the next “neighbor”. This past weekend as I was strolling through my Farmer’s Market, I was in awe of the beautiful corn and tomatoes. Then the gorgeous fruit of the summer struck me too. Even though, I know some things have already peaked, it sure felt like everything was leaping off the table as if to say “pick me!”.

So I bought those beautiful tomatoes, some sweet fresh corn and the last of the summer blackberries. I also bought some avocados and peaches. As I am writing this I can smell all the freshness. YUM!!! The truth is we don’t spend a lot of time canning and preserving, since we have beautiful produce, year round. Nonetheless, I wanted to feature this beautiful bounty as a slow goodbye to summer.

I grilled chicken, which I had pounded thin (pallard) with just a little bit of lemon, lime, olive oil, salt & pepper. Then I made a rustic corn and tomato salsa to serve over it. The greatest part of the salsa was grabbing whatever I had in my kitchen to add to it. This type of cooking is perfect for using up herbs, vegetables and even leftovers.

I was so excited to share my bounty that I grabbed a shawl; a few friends and we sat outside, on a slightly cooler evening and enjoyed the flavors of the season. Don’t forget a glass of crisp white wine, too!

Rustic Salsa
Print Recipe
I call this a "dump" salsa. You can really use whatever you have leftover. The recipe calls for corn, tomatoes and avocado but I had some leftover peas so those got thrown in there too. This is great for extra herbs too.
Rustic Salsa
Print Recipe
I call this a "dump" salsa. You can really use whatever you have leftover. The recipe calls for corn, tomatoes and avocado but I had some leftover peas so those got thrown in there too. This is great for extra herbs too.
Ingredients
Servings:
Instructions
  1. The truth is mix it all together in a bowl and serve it over any kind of meat. As I said above I pounded chicken thin and gave it a squeeze of fresh lemon and lime juice with a little olive oil , some salt and pepper and grilled fro about 3 minutes on each side. You could easily do fish or steak too.
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