Sunday, March 13, 2011

'Tis the Season to start Cooking....

The season at Cuisine de Provence starts this coming Wesdnesday and I am really looking forward to meeting my first guests who flew in from Australia! The new aprons have arrived just in time, I have busily been testing recipes on my favorite and ever patient OH guinea pig and today I started spring cleaning the kitchen. First step: putting my overflowing bookcase that holds most of my cookbooks into some kind of order. Not an easy task! Not only because I own more cookbooks than I care to admit (and still regularly break my self imposed ban on buying new ones) but because I got stuck reading - and these are just a few of the books that kept me from getting my task done today....

In here I found the inspiration for a lovely raspberry clafoutis that has become one of our favorite desserts - thinking of it, I can't wait for new raspberries to be found at Vaison's Tuesday market....


Not only am I really, really jealous that I didn't think of this title first but also, given my love for tarts, quiches and the like that I didn't write it! This fabulous book is a great source of ideas whenever a fast lunch is needed.

Found a real good recipe for "Ketchup à la Provençale" in Gui Gedda's sumptous Provence cookbook today that I will try out as soon as there are decent tomatoes to be found. Too early yet. Anybody who is interested in Provençal cooking and looking for a cookbook - this is the one!
And now -  back to the kitchen.....

4 comments:

  1. I am still making regular cherry clafoutis from picked, destoned and frozen from our tree last year. We will soon be picking again!! Diane

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  2. O.k. Our knives are sharpened, our aprons are on, let's cook! Clafouti!!!!!!!!!!!

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  3. I love Les Clafoutis de Christophe. I own Cooking School Provence but have never made anything from it but will take another look based on your recommendation. I can picture the classes taking place at your lovely home, I hope all goes well.

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  4. @ Diane: I also make cherry clafoutis from frozen fruits - so nice to have a little taste of summer in the middle of winter!
    @ Rosaria: that's the spirit!
    @ Michel: It really is worth looking at Gui Gedda's Provence book again, I just found another nice recipe: pommes d'amour au chèvre - so simple but good.

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