{"id":7849,"date":"2012-06-02T09:48:24","date_gmt":"2012-06-02T16:48:24","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=7849"},"modified":"2012-06-04T12:07:31","modified_gmt":"2012-06-04T19:07:31","slug":"family-tradition-of-summers-in-provence-pissaladiere-a-ma-facon","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/family-tradition-of-summers-in-provence-pissaladiere-a-ma-facon","title":{"rendered":"Family Tradition of Summers in Provence: Pissaladi\u00e8re \u00e0 ma fa\u00e7on"},"content":{"rendered":"

 <\/p>\n

\"Nice<\/a>  <\/p>\n

family traditions of easy summers in Provence:
\n<\/strong>Pissaladi\u00e8re \u00e0 ma fa\u00e7on<\/em><\/strong><\/p>\n

Every summer I travel with my daughters to the southeast of France. We stay in the same quaint port village, about 15 minutes from Nice. Year after year we celebrate summer with the same families. The children catch little fish and crabs in the clear blue ocean and chase one another in the fields of wild herbs and lavender. The adults gather over a bottle of Proven\u00e7al ros\u00e9 produced nearby and discuss what has gone on throughout the last year. We pick up where we left off and not much changes except the height of the children. It has become a family tradition. Summer is just around the corner and we will be in back in France very soon. However, my head and palate are already there and as I was sitting in the never-ending Los Angeles traffic, I was whimsically thinking of  Provence and that morning daydream  inspired this week\u2019s simple pleasure: Pissaladi\u00e8re (\u00e0 ma fa\u00e7on).<\/em><\/span><\/span><\/p>\n

\"Nice<\/a><\/p>\n

Nice<\/span><\/em> is in the southeast region of France and not far (about 45 minutes) from the Italian border. It lies in between Monaco<\/em><\/span> (about 20 minutes to the east) and Cannes <\/em><\/span>and Saint Tropez <\/em><\/span>to the west. The entire region is generally known as <\/span>Provence.<\/span><\/p>\n

\"fresh<\/a><\/span><\/p>\n

The food in Provence is easy and uncomplicated. Bright colors of green, red, and yellow. The flavors are sweet and fresh: zucchini, tomatoes, basil, thyme, onions, sweet peppers, fish, anchovies, eggplant, olives, olive oil, thyme, and lavender. My personal culinary routine naturally<\/span> gravitates <\/span>to dishes inspired by  this region: summer vegetable gratins, braises, and pur\u00e9es, rataouillle, salade ni\u00e7oise, pan bagnat, farcis ni\u00e7ois, <\/em>and<\/span> pissaladi\u00e8re.<\/em><\/span><\/span><\/p>\n

\"Pissaladi\u00e8re<\/a><\/em><\/span><\/span><\/p>\n

Pissaladi\u00e8re <\/em><\/span>is a staple in Nice and throughout the south of France. Often tourists refer to it as a pizza, but the French consider it a savory onion tart with anchovy fillets and olives noires de Nice<\/em><\/span> (special small black olives from this region). Pissaladi\u00e8res c<\/span><\/em><\/span>ome in a variety of shapes and sizes. They can be enjoyed as an entr\u00e9e or a full meal with a green salad on the side. I generally like to serve it as an appetizer with a Proven\u00e7al ros\u00e9.<\/span><\/p>\n

\"Pissaladi\u00e8re<\/a><\/span><\/p>\n

Slightly sweet and slightly salty, Pissaladi\u00e8re <\/em><\/span>is in every  boulangerie and an essential menu item in all restaurants from <\/span> <\/span>La Petite Mason <\/em><\/span>in Old Nice to the small family-run caf\u00e9s. It is light but filling at the same time. I love it (although the anchovy fillets, or anchovy paste as the case may be, is a deterrent for some but you can always omit the anchovies).<\/span><\/p>\n

\"Pissaladi\u00e8re<\/a><\/span><\/p>\n

Typically, the tart is made with a p\u00e2te bris\u00e9e<\/span><\/em> (basically, pie crust without sugar). However, I like to make it with p\u00e2te feuillet\u00e9e <\/em><\/span>(puff pastry dough) and I teach it that way in my classes. The reason is simple. I find the frozen puff pastry sheets you buy in the grocery store much better than pre-made pie crust (and I know most of you do not have time to make dough). Also, the way I make it, will not lead to a soggy or under-baked crust (which sometimes happens).<\/span><\/p>\n

\"Pissaladi\u00e8re<\/a><\/span><\/p>\n

I prepare this tart in the same manner as a tarte tartin<\/span>,<\/em> minus the sugar and butter.  First, cook the onions on the stove for a good 30 minutes. Second, add the olives and cover the onions and olives with a sheet of puff pasty, tucking the pastry edges inside  the pan rim. Third, place the entire thing (pan and all) in a hot oven for about 20 minutes. Once done, remove the pan from the oven and let it cool. You then invert the Pissaladi\u00e8re<\/em><\/span> as you would a tarte tartin<\/em><\/span> on to a plate. <\/span><\/p>\n

Pissaladi\u00e8re <\/em><\/span>can be served warm or at room temperature and is equally delicious either way. This is an ideal snack or quick meal for guests because it can be partially (pre-cooking the onions only) or fully prepared in advance. Enjoy with a chilled bottle of Proven\u00e7al ros\u00e9. Summer is here and a little bit of Nice is on your plate. It is good to be whimsical.<\/span><\/p>\n

Je vous souhaite un bon app\u00e9tit <\/em>!<\/em><\/span><\/p>\n

LM<\/span><\/strong><\/p>\n

 <\/p>\n

\"dog<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

     family traditions of easy summers in Provence: Pissaladi\u00e8re \u00e0 ma fa\u00e7on Every summer I travel with my daughters to the southeast of France. We stay in the same quaint port village, about 15 minutes from Nice. Year after year we celebrate summer with the same families. The children catch little fish and crabs […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,886],"tags":[1024,227,1026,1022,129,1021,557,407,1441,1023],"class_list":["post-7849","post","type-post","status-publish","format-standard","hentry","category-france","category-my-inspirations","tag-anchovies","tag-french-cooking-recipes","tag-french-pizza","tag-nice","tag-onions","tag-pissaladiere","tag-provence-2","tag-savory-tart","tag-simple-pleasures","tag-south-of-france"],"_links":{"self":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/7849","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/comments?post=7849"}],"version-history":[{"count":46,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/7849\/revisions"}],"predecessor-version":[{"id":7953,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/7849\/revisions\/7953"}],"wp:attachment":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/media?parent=7849"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/categories?post=7849"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/tags?post=7849"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}