Friday, August 15, 2014
Our kitchen garden is not exactly giving us much joy this year - the zucchini are flowering and flowering but have not produced one single fruit, our lovingly seeded butternut squash does the same, the peppers are probably proud to show one (in numbers: 1!) scrawny little pepper and the only tomatoes that grow are the cherry tomatoes we planted more or less for decoration purposes into pots against a sunny wall. So to our farmer's market I go. There, talk about adding insult to very much bruised gardener's pride, they are selling tomatoes cheaper than ever this summer since they have such a bountiful harvest....
Of course I can't resist and have been spending much time in the kitchen up to my elbows in tomatoes - coring and cutting then cooking them. Then passing them through my newest toy, the "Passatutto Master" that removes skins and pips (and no, unfortunately I don't get paid for this and even bought and paid for this tomato wonder machine myself).
Tomato skin and pips remover
Homemade Pasta Sauce
Wednesday, August 6, 2014
Sunday, July 27, 2014
We almost missed it - there were no flyers distributed and no posters advertised this lovely Provençal village fête "Sablet 1900" this morning in our neighboring village of Sablet. And although it is the height of the tourist season in Provence we heard no Dutch, no English, no German - it seems the Sabletains (as the inhabitants of Sablet are called) wanted to keep this true village fête for themselves.
A magnificent Gallic Rooster
Très chic - very elegant ladies
L'accordéoniste - accordion player
This is how coffee was cooked in 1900
Monsieur le Curé - the Village Priest
Le Berger - The Shepherd
Traditional Provençal Dance
Le Facteur - the Postman
Saturday, July 19, 2014
Pastis is the summer drink of Provence. Nothing better than some icecubes, ice cold water and a generous splash of this aniseed liquor mixed for a refreshing sundowner - perfect for these hot summer days that spread into balmy nights when friends gather together around the pool or BBQ.
My friend Thérèse surprised us with delicious if rather boozy summer nibbles: she marinates our wonderful Cavaillon melons with pastis and serves them straight from the fridge. You hardly need a drink alongside and still have the excuse that this counts towards your five a day....
Sunday, July 13, 2014
So you take two handsfull of cherry tomatoes, roast them over medium heat with a few drops of olive oil and when they start to wilt caramelize them with a small shot of balsamic vinegar.
You then take a sheet of puff pastry and, using a shot glas for a cutter cut out smallish rounds of pastry which you decorate with a lick of black olive tapenade. On top goes one of the by now somewhat cooled down cherry tomatoes and once you have assembled a whole baking tray of these very summery morsels you pop them in the fridge for at least 20 minutes.
Provençal Tomato Bites