Toujours Les Issambres!
FOOD & TRAVEL IN 2020
FOOD & TRAVEL IN 2020
MAY – PROVENCE, S.FRANCE:
Cooking with Chef Denis Fetisson at Restaurant L’Amandier de Mougins
Cooking with Rosa Jackson at Les Petits Farcis in Nice
Visits to: Menton, Cap d’Antibes, Villefranche-sur-Mer
JULY – KELOWNA, BC:
Wine tasting
Gran Fondo Bike Race in Penticton (spectator only!)
AUGUST – BRITISH COLUMBIA:
Customized Cruise to Princess Louisa Inlet as Skipper with UK family of 4
OCTOBER – CORSICA
Ferry from Nice to Bastia, N. Corsica
Driving tour: Bastia to Calvi (100km), Calvi to Ajaccio (160km), Ajaccio to Corte (80km), Corte to Bastia (70km)
with overnight stops and local food and wine tasting all the way!
DECEMBER – VIETNAM
This trip to be confirmed
Les Petits Farcis Niçois
Ingredients:
4 x Round courgettes (zucchini) for 2 people
2 x small white Onions
6 x Garlic cloves
Tsp Curry powder
300g Spelt flour (can be substituted with wholegrain rice)
1 cup Split peas
1 cup Barley,
1 cup Lentils
1 cube Vegetable stock
TbspPesto
150g Goat cheese cream
40ml Chantilly cream
Tbsp Marscapone cheese
Chives
Celery salt
Method:
Remove top of courgettes (keep them) and spoon out the centres ready for filling (keep centres)
Fry onions and 2 x garlic cloves with curry powder in olive oil to soften in a pan
Pre-cook empty courgettes in the oven for 40-45 minutes at 180C
Mix spelt, split peas, barley and lentils in a separate bowl.
Boil water with a vegetable stock cube and pinch of celery salt, add the mixed pulses and boil for 25 minutes.
Drain
Add courgettes centres to fried onions and garlic in the pan and cook until liquid evaporates
Add this to the drained pulses, and some pesto to taste.
In a separate bowl, mix the goat cheese cream with 4 x grated garlic cloves, Marscapone cheese (to thicken)
Whisk the Chantilly cream and fold slowly into the cheese mix
Add some chopped chives
Stir this cream/cheese into the bean mixture already prepared – it will add flavour
Stuff pre-cooked courgettes with bean & cream mixture, pop the courgette tops back on, and serve.
Toujours Provence
It’s been said many times that the beauty of the South of France, and more specifically the Cote d’Azur is the jewel in the crown of Provence, attracting thousands of visitors each year. Some chase the many trails of author Peter Mayle (A Year in Provence 1989, Toujours Provence 1991, Encore Provence 1992), others flock to the Cannes Film Festival for glimpses of their favourite stars, while others enjoy the glamorous resorts, marinas and market towns that frequent the picturesque coastline. It is the land of plenty, where local produce adorns market stalls, and aromas of herbs and spices, cheeses, honey, soaps and flowers fill the air. Wine is inexpensive and one can savour the good life here without spending a fortune.
My little corner of this part of Provence is in a hillside domaine in Les Issambres, overlooking the Gulf of Saint Tropez. My paid-a-terre affords me regular visits from my home near Vancouver, and is a wonderful jumping off point to drive to the neighbouring towns and villages in the region. I have been coming here since 1989 and have friends who run local restaurants, hotels and boutiques. Speaking the language is a great advantage as it has allowed me to really feel a part of the community and given me the confidence to explore the area as a solo traveller.
In these pages, I will be writing stories from the different towns and villages that I visit, and restaurants too! I will be taking more cookery classes with renowned chefs, and sharing the recipes I learn. There will be photos and videos of the food, the markets, the scenery and the people to evoke this wonderful Mediterranean French culture as I continue to explore it with a desire to share my experiences with you. [end]