Friday, November 2, 2012

French Food 1975 Part F - Cote d'Azur

If you missed the first 5 segments on French cooking in 1975 here are the links:

Be sure you don't miss links below to some "today" 
French recipes that would be popular in this area. 

"The blue Coast" that is the French Riviera stretches from Monte Carlo to St Tropez in a series of seaside towns and resorts. Nice: the Italiante grand dame of cities; focal point for region; Mardi Gras, Carnival, flower & vegetable markets and has inviting sights. Cannes: Casinos, St. Tropez for beaches. Antibes and Juan-les-Pins for its associations with the Lost Generation.
Throughout the area are numerous museums containing works of painters who have lived there. Focus on food is the bouillabaisse of Marseilles, the anchovy oil and garlic tips, the minestrone-like Soupe Pistou, pissaladiere--an onion and tomato pizza, pan bagnat--a sandwich of tomatoes, onions, peppers, olives and oil, the cream garlic fish stew bourride, fresh sardines stuffed with spinach and dozens of Provencale dishes combining eggplants, artichokes, peppers, garlic and oil.



Crudites in Bagna Cauda

Bagna Cauda, Italian for warm bath, refers to the hot, piquant dipping sauce one finds along the Riviera from Genoa to Barcelona. Assorted raw vegetables, such as celery sticks, carrot sticks, cauliflowerets, broccoli flowers, green pepper strips, mushroom caps, scallions, etc.
1 c. sweet butter     1/4 c. olive oil     2 cloves minced garlic, 
1/4 c. finely minced anchovy filets or 1 t. anchovy paste
Keep vegetables chilled until serving time. Melt butter, add olive oil and garlic and heat for 15 minutes but do not let mixture fry. Stir in anchovies (or paste) and stir over very low hat for 5 minutes.  Serve hot in small pot or dish over candle warmer. 

Bourride Aioli (fish)
(Click on recipe to make larger)

Aioli Sauce for the Bourride Aioli


Tarte Citron (Lemon Tarte)
(Click on recipe to make larger)

1.  Bouillabaisse

  1. Bouillabaisse - Wikipedia, the free encyclopedia
    Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille. The French and English form bouillabaisse comes from the Provençal ...
  2. Bouillabaisse Recipe | Simply Recipes
    Jan 2, 2004 – A classic French shellfish and fish stew recipe, prepared with the freshest possible seafood, caught and served the same day. Served with a ...

2.  Soupe Pistou

    1. Provencal Vegetable Soup: Soupe au Pistou Recipe : : Recipes ... › Recipes › Healthy
       Rating: 5 - 11 reviews - 1 hr 30 mins
      Get this all-star, easy-to-follow Food Network Provencal Vegetable Soup: Soupe auPistou recipe.
    2. Pistou Soup Recipe -
       Rating: 4.2 - 13 reviews - 1 hr 30 mins - 456 cal
      Homemade tomato-basil pesto is stirred into this hearty vegetarian soup of beans, zucchini, and potatoes.

                                                                  3.  Pissaladiere

      Pissaladière Recipe : Rachel Allen Recipes | LifeStyle FOOD
      The word 'pissaladière' derives from the Provençal French pissalo or 'salt fish', presumably because of the anchovies that are included in the recipe. The base ...

      Pissaladière (French pronunciation: [pisaladjɛʁ]; Occitan: pissaladiera, ... Recipecourtesy Emeril Lagasse, 2002 · Delia Smiths's recipe, with UK ... Articles containing Occitan language text · Articles containing non-English language text ...

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