What's new this end of summer ...

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DSC_6227 [1280x768].JPGChicken recipes from every country and continent ....you'll find new ways to cook chicken in this book for sure !

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DSC_6208 [1280x768].JPG"Delicious"  french egg soaps !

DSC_6228 [1280x768].JPGWine coolers and Anduze vases from Provence

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DSC_6225 [1280x768].JPGKitchen towel with poppies and lavender ..what's not to love !

00:49 Posted by Marielle Giai | Permalink | Comments (0) |  Facebook |

Vintage obi purses

More clutch purses made from vintage silk obi belt just came in from Japan ....if you haven't read about my Japanese heritage yet , scroll down and go back a few pages....very interesting story !DSC_6274 (Large).JPG

DSC_6276 (Large).JPGThe other side of the purse ....fall and spring in the same clutch !

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DSC_6290 (Large).JPGBack of the purse


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00:39 Posted by Marielle Giai in Obi purses /my Japanese heritage | Permalink | Comments (0) |  Facebook |


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 !


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 |


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 |