The sunlight and the sight of fresh Spring vegetables always reminds me of early April-May in Cannes, South of France. The cold winds and rain storms have passed, and now it is cool ocean breezes and warm Spring sun.
The street markets are crammed with own grown local produce including early fennel, baby carrots and asparagus.
Fresh fennel bulbs for the tarts |
Savoy cabbage blanched to allow the leaves to be removed easy |
Blanching the whole Savoy cabbage in boiling salted water, remove center core |
Fresh Romaine hearts |
The large cabbage leaves air drying |
Fresh asparagus..treat like fresh flowers and cut and remove 1/2 inch per stem and plunge directly into fresh water and it will keep fresh ..do not refrigerate |
Dried toasted Kasha ( buckwheat groats) |
Simmering the gallon of tomato sauce |
The steamed kasha..drying |
The menu for Monday takes it's inspiration from the Vegetable and Flower Market of Antibes, where the aroma of anise, strong roast coffee, fresh bread and lavender always reminded me I was at my home port.
The menu for Monday:
A tempeh & lentil pate..this is traditional recipe in the style of chicken liver pate..Deep rich flavors, and high protein
Mini cheese, mint and olive quick breads with a tomato salad... the bread is a full meal with a salad.
The potages:
Traditional French Onion with cheese (added at client's home) ..caramelized onions and white wine
Peas and asparagus with basil & lemon zest, finished with olive oil
Blended carrot and parsnip with thyme and lemon zest
The entrees..all come with salad greens and Dijon mustard-lemon dressing
Caramelized Fennel Tarts..with fresh lavender
Kasha stuffed cabbage..with herbes de Provence and a fresh tomato sauce (made another gallon of tomato sauce today).
Garlic roasted potatoes & carrots with sweet onions, and a choice of walnuts, lentils or chickpeas
The desserts/breads
Sourdough whole wheat with walnuts and anise
Berry-almond butter tarts
Cinnamon-raisin oatmeal cookies ( special order)
The cabbage filling before adding kasha |
Cooked chickpeas with turmeric and cumin, with bay |
1 gallon of own made tomato-vegetable sauce (the recipe is on this blog site..January 25th 2013) |
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