A.O.C. olives, a castle, and a beautiful village

August 17th, 2013

chef morgan

Les Baux-de-Provence

green olive tapenade (with steamed cod)

Provence is full of olive trees but there is only one area in Provence where the olives and olive oil are certified “A.O.C.”  It is the  Vallée des Les Baux de Provence. When I discovered this piece of culinary trivia, the day trip was planned. The olives seduced me, but the history and culture kept me there. So come with me – venez avec moi – à Les Baux-de-Provence (which inspired this week’s recipe: green olive tapenade with steamed cod).

Allez-y  (let’s go) !

LM Read the rest of this entry »

Pissaladière (à ma façon)

June 2nd, 2012

 Pissaladière (à ma façon) french pizza

Pissaladière (à ma façon)

 makes one 9” tart

what you need:

2 tablespoons olive oil
20 ounces sweet onions (i.e., Vidalia), sliced ¼” width
1 fresh sprig of thyme, stripped
2 pinches kosher salt
⅓ cup Muscat, Sauterine or Verjus 
14 olives noires de Nice (or black oil-cured olives with the pits removed and olives halved)
12 anchovy fillets packed in oil (optional to rinse) 
1 sheet puff pastry, defrosted Read the rest of this entry »