I love quail, and decided it was the perfect food for this special day. The one above I made in the spring with fresh morel mushrooms.
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On medium heat, add oil, then leeks with some seasoning. Add a couple of smashed garlic cloves. Cook until leeks are translucent. Add zucchini and herbs. After about 5 minutes add half & half along and vegetable broth. Simmer until very soft. Purée in a blender until smooth. Put back in warm pan and taste for seasoning or herbs. Lastly, add a splash of sherry vinegar. Then cool in the refrigerator until an hour before serving.
What a lovely savory dish that seems to be perfect every time. This method of cooking duck came after I made a slow roasted Duck with Green Olives in Provence. I wanted to perfect the recipe once I came back to Portland. But here in Portland, I made a wild mushroom sauce instead of a green olive sauce, and a demi-glace, which is simply divine!
Duck is simply my favorite food. In my Provence countryside kitchen, I decided on this rich and luscious menu for my Portland friends stay.
Every year I look forward to hosting this group of friends here in Mison. Like me, they are all foodies and love good wine. So no matter what, we always have a great time!
Artichauts Farcis - Stuffed Artichokes Provençal
An elegant first course for my dear friends here in Mison. Every summer when I’m in here in Provence I look forward to seeing and cooking for a few friends that live here in Mison. Once I met them years ago, we became fast friends. We all have a huge appreciation for good food and good wine.. and we all enjoy entertaining.
Why Not turkey in Provence
After all, this region is known for different kinds of fowl. This recipe came from the Aquitaine region in the Southwest of France, same as Bordeaux.
My Birthday landed on the hottest day of the year! I changed the venue at the last minute because it was 116 degrees in Portland!! Thank goodness for air-conditioning!
I’ve cooked paella for as many as 45 people for a birthday dinner party, and as few as four in the countryside of Germany. Generally when I make paella, it’s for 12 to 25 people (see recipe at the bottom). This past week I took my paellera and fire set-up to the south of Portland for an elegant dinner of eight in which I was not only the paella chef, but I was also a guest.
I love quail, and decided it was the perfect food for this special day. The one above I made in the spring with fresh morel mushrooms.
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This has been a much loved salad in our family Thanksgiving dinner. I think my mother loved the idea that all of these things could be made ahead of time. And this salad is better with time sitting in the refrigerator. She has changed it, added different things, and made it her own over the years. I have done the same thing.