08/17/2013

Rabbit or Chicken with black olive tapenade and potatoes with bay leaves

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DSC00637 [Desktop Resolution].JPGThis is a traditional recipe from Provence with bold mediterranean flavors. It's also  very healthy and  delicious ! 

This recipe is normally made with rabbit...a common meat in France , very lean and tasty. Here it is hard to come by rabbit but I found some at Siesel meat market in Bay park near Morena Bvd in their frozen section. ( 1 rabbit cut into parts : legs, trunk in 2 or 3 pieces, liver...will serve 6 people )  You can also use chicken thighs ( skinless ), breast would be too dry. ( count maybe 2 thighs per person )

In a cast iron pot , saute the meat in olive oil until brown. Ad , 4-6 thin slices of pancetta , 2 large onions chopped in cubes, 1 shallot chopped and toss until onions are soft and gold . Pour in 1/2 a bottle of white wine ( it should not cover the meat entirely but come half way ) Do Not Salt or pepper ( a lot in the pancetta ) , cover and simmer for about 1 hour. There should always be some liquid but it is not a liquidy stew...more like a "civet " . In a pan , saute 1 pack of small white button mushrooms and 1 pack of small crimini mushrooms washed and cut into 4 pieces . Cook until  all the water has evaporate. Set aside. Remove the pit of some black olives and cut in small pieces ( but not chopped) , set aside. When the meat is tender ad the mushrooms and olives, turn a few times and remove from the stove to let cool down over night. This is much better the next day ....and this way you can prepare it in advance. The following day ; just re heat the stew ; when hot  ad 80grs  of Black Tapenade ( about 1 jar ) and serve with some fresh linguine or some baked potatoes with bay leaves : Cut the potatoes so you can insert some bay leaves ( do not cut the potatoes all the way so they stay together) , 2 cuts per potatoe.

Display in a baking dish, ad a few spoons of chicken broth at the bottom, drizzel with olive oil, salt. Bake in the oven 350F for a bout 1 hour or until cooked. ( for a faster version , cover and cook in the microwave for 10mns then put in the oven for the finishing crispness.

Enjoy it !

18:40 Posted by Marielle Giai in Recipes | Permalink | Comments (0) | Tags: recipe |  Facebook |

Voila !

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18:39 Posted by Marielle Giai | Permalink | Comments (0) |  Facebook |

Tapenade from Opio on the French Riviera : 3oz $9.00

DSC00655 [Desktop Resolution].JPGDelicious in sandwiches , on bread with a slice of tomato and goat cheese....or in  a stew like my favorite recipe : "Lapin / rabbit or chicken" a la tapenade ! Recipe follow...

18:39 Posted by Marielle Giai | Permalink | Comments (0) |  Facebook |

07/17/2013

White peaches in lemon verbena syrup / yellow peaches in lavender honey syrup

Peaches are in season right now and so delicious ! This is a very easy recipe that makes a fantastic fresh summer desert .....

For 4 to 6 white peaches :

Boil some water and pour over the peaches . Let stand a few minutes. Strain and peal . Cut the peaches in quaters.

In 80cl of water , disolve on medium heat about 200 grs of sugar ( more or less depending on how sweet the peaches are )  .Take to a boil for a few minutes and ad a bunch of fresh lemon verbena leaves ( I grow my own , but you can find some at Hillcrest Farmers market). Let stand covered to infuse the verbena . Remove the leaves and gently put the peaches quaters into that syrup . Simmer for 10-15 mns until peaches are poached. Ad some new fesh verbena leaves and cool down in the fridge . Serve very cold with some syrup and some leaves .

This recipe can be done also with yellow peaches . Instead  of sugar , I use lavender honey in the same proportions and ad long zests of citrus fruits ( grapefruit, orange and lemon ) witch I serve with the fruits . The mix of lavender honey and zests is fantastic .

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Voila !! Thanks Pierre for an other great recipe :)

 

05:14 Posted by Marielle Giai in Recipes | Permalink | Comments (0) |  Facebook |

06/20/2013

Lanterns by Plemmie

Beautiful lanterns  made by our friend , local artist Plemmie

She paints and decorate them by hand and can personalize or do any special order for your special event ,wedding , baby shower...

These lanterns all come with LED lights that will bring charm to your patio, child's room or table center.

Prices from $35 to $50 for the ones in stock at

Maison en Provence

 

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23:13 Posted by Marielle Giai | Permalink | Comments (0) |  Facebook |

06/05/2013

Roasted apricots with lavender honey

 

DSC_4867 [Desktop Resolution].JPGIt is apricot season ! One of my favorite way to eat them is simply roasted....the twist ??  Some lavender honey  ! Place the apricots cut side up in an earthenware baking dish. Sprinkle with some lavender flowers( very little or it could be too pungent) . If your apricots are not too sweet ad some sugar ( 2-4 tbs) . Bake in the owen 350F . When they start to soften and releasing their juice ad some lavender honey ( up to your taste about 4 tbs) and a couple of tablespoons of sweet wine ( Muscat de Beaumes de Venise ...this one is my favorite because it's so close to my home town in Provence) Finish to roast until a bit brown. Serve still warm with some fresh made whipped cream or panacotta gelato. Personally I serve them with some home made lavender honey ice cream and almond "tuiles" a traditional cookie shaped like a roof tile . This recipe will transport you to Provence !

04:30 Posted by Marielle Giai in Recipes | Permalink | Comments (0) |  Facebook |