How to Fix Bad Takeout Pad Thai (Recipe)

Photo by Hidden on Unsplash

There is one rule with Pad Thai: don't order it from anywhere but a Thai restaurant. And yet I keep doing it anyway,

Okay, maybe some non-Thai places do make good Pad Thai-- just none that I've found. I'm currently stuck in a Thai-restaurant desert. I should really find a recipe and try making it myself. But we have a Chinese place nearby that my SO likes. Unfortunately, aside from the excellent spring rolls, it has a severely limited selection of vegetarian options, which is a problem because spring rolls aren't exactly a meal. So the vegetarian Pad Thai called to me like a Siren.

And turned on me like a Siren too. 

There was no tofu. No peanuts. No fresh bean sprouts. No cilantro. Instead I got standard Chinese stir-fried vegetables and really off-putting noodles that smelled strange. Yeah, I don't know what that restaurant is thinking-- their other food is great (from what little I've tried and what I've been told). 

There was too much to waste (and it wasn't exactly cheap), so I decided to do what I could.

 

Improved Takeout Pad Thai 

fresh or leftover takeout Pad Thai

extra firm tofu

oil for cooking 

dry roasted peanuts, whole or chopped

peanut butter

hot pepper flakes/crushed red pepper 

fresh bean sprouts 

fresh cilantro 

(The add-ins are all optional. The key is to figure out what your bad takeout is missing and replace it without going to too much effort. Amounts are all adjustable, based on how much Pad Thai you have.)

Pat tofu dry and cut it into cubes. Heat a small amount of oil in a pan and fry tofu cubes over med-low heat, turning occasionally, until golden brown. If you want crispier tofu, coat in cornstarch before frying and use more oil.

If noodles are cold/leftover, put them in the pan with the tofu to reheat them (drain oil first). If the Pad Thai is still hot, place it in a large bowl so that ingredients can be mixed in. 

Add 1 to 2 tablespoons of peanut butter to the pan with the tofu and Pad Thai and stir until it softens and coats the noodles. As it's heating, stir in whole peanuts (if using) and hot pepper flakes to taste. Stir well to combine everything. Remove from heat and portion into serving dishes. If Pad Thai was set aside, add the mixture from the pan to it and stir well before dividing into serving dishes.

Top with fresh bean sprouts, chopped peanuts (if using), and fresh cilantro. Serve.

 

I got two more meals by doing this with my leftovers. The add-ins hit the spot, and though it wasn't exactly authentic, it was still really good. So good, I might even get the bad takeout again the next time I'm craving Pad Thai. 

Do you have your own techniques for improving bad takeout? Share in the comments...

Cheers,

Aspasia

PS: Follow me on my official site: AspasiaSBissas.com. 

My Books 

Bleeding Heart

Love Lies Bleeding

Blood Magic

Tooth & Claw

(Links take you to all available stores. Love Lies Bleeding and Bleeding Heart are also available in paperback.)

 

 

 

Dandelion Flower Syrup (Recipe)

No matter how you feel about dandelions (I'm a fan myself), there's no denying they're delicious. Most of you probably know about the leaves, which are excellent both raw and cooked. But you might not realize that the flowers are also edible (and delightful). I wrote about making dandelion flower syrup years ago, but looking over that post again, I realized it needs work. Hopefully this time I'll explain things better, because this is a recipe everyone should try (unless you're allergic to dandelions or plants in the aster family).

 

Dandelion Flower Syrup 

fresh-picked dandelion flowers 

water 

granulated or superfine sugar 

(Approximate amounts are given below. You can adjust recipe, as long as you keep a 1:1 ratio of sugar to water.)

Pick dandelion flowers, making sure not to get them from roadsides or areas that have been sprayed with pesticides. A medium bowl of flowers will yield about 2 cups (473 mL) syrup. If you want to pick more flowers, have some help for the next part-- it's labour intensive! Once picked, you might want to spread the flowers on paper or a towel (in the shade) for about 15 minutes to give any insects a chance to leave (although I've never encountered many on the flowers I've picked).

Next, you'll need to separate the petals from any leafy bits. Twisting the bulbous part of the stem at the base of the flowers helps detach the petals; after that, pick out any leaves. Leaves will make your syrup bitter, so make sure to remove all of them. Warning: your fingers and nails will get stained, but it should wash off (the nail staining might last a day or two).

A medium bowl of flowers yields a small bowl of petals, somewhat densely packed (about 1 to 1 1/4 cups or 250 to 300 mL). At this point, if you want, you can put the petals in the fridge for 1 to 3 days before proceeding with the syrup.

When you're ready to make the syrup, rinse the petals, then place half in a med-small pot (you don't want a pot that's too large, but you do want to leave room for the syrup to boil and expand). Cover the flowers in about 2 cups (473 mL) of water, and bring to a simmer, covered. Simmer for 7 to 10 minutes. Use a sieve to strain petals from the liquid, and return liquid to the pot. Press drained petals with the back of a spoon to squeeze out any remaining liquid, then discard them. Repeat process with the other half of the petals, putting them back in the reserved liquid. 

Once the petals have all been removed from the liquid, add sugar. Boil uncovered on low heat until you get a syrupy consistency, 15 to 20 minutes after the sugar has dissolved. Watch carefully to prevent burning.

After the syrup has been removed from heat, allow to cool. If the syrup is too thin after it cools, you can boil it again (uncovered) for another 10 minutes, or until it thickens (you may also need to add a bit more sugar). Once you have the desired consistency, pour into sterilized jars or bottles. Keep refrigerated or in the freezer (freezing helps prevent crystallization).

Syrup tastes like honey. Use over fruit, pancakes, waffles, cereal, oatmeal, ice cream, desserts, in tea, and anywhere else you'd like.

Makes about 2 cups (473 mL)

Petals, leaves removed

Petals, covered in water in a pot

The liquid after boiling the petals. The cloudiness disappears once it's boiled with sugar.

 

The syrup beginning to boil. The foam around the edges was gone by the time my syrup was done, but if any remains, you can skim it off and discard it.

 

 

As syrup boils, it expands. Watch carefully so it doesn't boil over!

 

Finished syrup is a deep, clear colour. Tip: spraying nonstick cooking spray, or coating the inside of your measuring cup with oil helps sticky liquids like honey and syrup pour out easily.

When syrup is ready, the top will look "thick" like honey, instead of watery. It will thicken more as it cools.

  

Have you ever cooked with dandelions? Do you have any questions about making this syrup? Share in the comments...

If you want to read about a vampire that gets creative with herbs, check out my books!

 

Bleeding Heart

Love Lies Bleeding

Blood Magic

Tooth & Claw

(Links take you to all available stores. Love Lies Bleeding and Bleeding Heart are also available in paperback.)

 

Cheers,

Aspasia

PS: Follow me on my official site: AspasiaSBissas.com. 

All photos by Whimsy Bower/Aspasia S. Bissas

 

 

 

 

 

Recipe: Slow-Simmered Pasta Sauce

A delicious vegan sauce that's a hit even with diehard carnivores!

 

Slow-Simmered Pasta Sauce 

1 litre (approx. 4 cups) tomato juice (you can also use crushed tomatoes, thinned with a little water)

1 med-lg yellow onion, chopped 

2 to 3 garlic cloves, minced 

250 g (8 oz)  cremini/brown/baby bella mushrooms, chopped coarsely

1 large sweet bell pepper, chopped

3/4 tsp dried oregano, crushed

1 dried bay leaf

1 Tbs fresh basil, chopped

1 Tbs dried parsley (or a small bunch of fresh leaves, stems removed and leaves chopped)

1 tsp crushed red pepper flakes, or to taste (optional)

Salt and pepper, to taste

Good quality olive oil 

Your choice of fresh or dried pasta 

 

Pour 1 to 2 Tbs olive oil into a large pot (enamelled cast iron, if you've got it). Heat over med-low heat and add onion. Stir until softened and translucent, then add garlic and mushrooms. Once the mushrooms are softened (about 5 minutes), add in pepper. Cook, stirring, for another minute or two.

Add tomato sauce/crushed tomatoes to the pan with the vegetables. Stir well. Add in oregano, bay leaf, basil, parsley, crushed red pepper flakes (if using), and salt. Stir again, then cover pot with lid. Let simmer for 30 minutes.

Remove lid from pot and stir. Taste and adjust seasonings (at this time you can add in some ground black pepper, if desired). Lower heat so that the sauce is lightly simmering, and partially place lid back on (leaving a gap for steam to escape). Leave on a low simmer for two or more hours, stirring occasionally (once every 30 minutes). The sauce doesn't need to be watched constantly, so you can do other things while it's cooking (but it does need to simmer that long). If sauce gets too thick as it's cooking, add a little more tomato juice, broth, or water.

Sauce is ready anytime after the 2 hour simmer (although the longer you can let it go, the better). Remove bay leaf. Cook pasta according to package directions.

As soon as pasta is cooked and drained, place in individual bowls or plates, and add a generous amount of sauce. Add some grated cheese, if you want (I like Asiago) and serve with a salad and bread on the side.

Serves 2 to 4

 

Variations

1. Add a bunch of washed, chopped spinach to the pan when you add the tomato sauce. 

2. Chop a small zucchini and add the pieces to the pan when you add the bell pepper.

3. Add some butter to the olive oil when cooking the vegetables, or stir 1 to 2 Tbs of butter into the sauce after simmering.

The basic ingredients. I had mini sweet peppers on hand, so I used the equivalent of a bell pepper.

I meant to take more pictures, but got distracted and forgot (oops).

Feel free to ask any questions you have in the comments. And if you make this, let me know how it turned out. Don't forget to get my books (links follow)! 

My Books 

Bleeding Heart

Love Lies Bleeding

Blood Magic

Tooth & Claw

(Links take you to all available stores. Love Lies Bleeding and Bleeding Heart are also available in paperback.)

 

Cheers,

Aspasia

PS: Follow me on my official site: AspasiaSBissas.com. 

All photos by Whimsy Bower/Aspasia S. Bissas

 

 

 

Recipe: Lentils with Tomatoes

 Easy, healthy, cheap, delicious: this recipe has it all! 

Lentils with Tomatoes 

1 quart (4 cups) water

1 cup dry green or brown lentils, picked through and rinsed

3 Tbs olive oil

1 large red, orange, or yellow sweet pepper, chopped

1 medium-large onion, chopped

2 cloves garlic, chopped 

1 can 540 mL (approx 18 oz) canned diced tomatoes

salt and pepper to taste

crushed chilies to taste (optional)

 

Bring water to boil and stir in lentils. Lower heat and simmer for 20 minutes.

Heat olive oil in a large skillet over medium heat. Add onions, peppers, and garlic; cook, stirring until softened. Mix in tomatoes, salt, pepper, and chilies, if using. Stir in lentils, reduce heat, and simmer 20 minutes, or until lentils are tender. 

Serve with rice or bread, if desired. (Tip: Cook rice while mixture is simmering. When rice is ready, stir in about a teaspoon of butter. Mix well and serve.)

Serves 3 to 4 as a main dish 

 

Our local store had these small sweet peppers, so I used the equivalent of one large bell pepper.

Canned tomatoes are a good choice because they tend to be on the acidic side, and lentils love acid.

 

 

Feel free to share any questions in the comments. And if you make this, let me know how it turned out. And don't forget to get my books (links follow)!

Bleeding Heart

Love Lies Bleeding

*Blood Magic

*Tooth & Claw

(Links take you to all available stores. Books marked * are free everywhere other than Amazon. Love Lies Bleeding and Bleeding Heart are also available in paperback.)

 

Cheers,

Aspasia

PS: Follow me on my official site: AspasiaSBissas.com. 

All photos by Whimsy Bower/Aspasia S. Bissas

 

Happy Thanksgiving!

 

 

Photo by Autumn Mott Rodeheaver on Unsplash 

 

Autumn is my favourite time of the year: the weather, the colours, the leaves, the crispness in the air, cozy sweaters, the food, and the holidays! Halloween rules, of course, but you can't go wrong with Thanksgiving, either. We had our dinner yesterday at my sister's house. I thought I'd share a few photos of the feast (I came early and helped with the prep)...

 

The massive charcuterie board that went the entire length of the table--it was impossible not to snack! There was a variety of crackers, cheeses, deli meats, pepper strips, baby carrots, grapes, fresh figs, and dried apricots. One end had a bowl of hot pepper jelly (excellent on a cracker with brie) and the other end had a bowl of hummus, homemade by my niece. 
 

The platter in the background is full of homemade spanakopita, which is a Greek spinach-cheese pastry made with filo. Everyone agrees my sister has perfected the recipe.

This was my dinner (starting at the bottom and going clockwise): mashed potatoes; homemade cranberry sauce; green beans with almonds; roasted cauliflower; mixed greens salad with beets, apples, and goat cheese; and glazed carrots. There was also a butternut squash soup.

I meant to take more photos, like of the soup and the dessert table, but I was distracted and forgot (oops). The food was all excellent and I'm looking forward to leftovers. The company was also good, which is really what it's about. I hope all who are celebrating this weekend are having a fantastic time!

What I'm thankful for: getting to enjoy another beautiful autumn.

Are you celebrating Thanksgiving this weekend? What are you thankful for? Share in the comments...

Cheers,

Aspasia

Don't forget to follow me on my official site: AspasiaSBissas.com, and  if you're looking for your next read, I've got you covered!

 

Love Lies Bleeding

Bleeding Heart

*Blood Magic

*Tooth & Claw

(Links take you to all available stores. Books marked * are free everywhere other than Amazon. Love Lies Bleeding and Bleeding Heart are also available in paperback.)

 

Happy New Year

 

Photo by olia danilevich on Pexels.com

I don’t think it’s too much to hope for a better year in 2022, so I’m sending you all my best wishes for good things ahead!

There are a few different New Year’s traditions in my family that come from our Greek culture. The one I’ll be indulging in tomorrow is making Loukoumades, or Greek doughnuts. These were a highlight of the holidays growing up, and I thought I’d share my mom’s recipe. Enjoy!

Loukoumades (Greek Doughnuts)

This recipe makes enough for at least 6 people. Feel free to halve the amounts to make less.

Like with clouds, it can be fun to try to figure out what the different shapes remind you of

(Apologies for the lack of precise measurements– my mom was one of those cooks who just knew how to make things. Luckily the recipe doesn’t need to be too precise.)

2 highball glasses/tall drinking glasses of warm water

3 soup spoons yeast

1/2 teaspoon salt

4 soup spoons vegetable oil (or olive oil, if you want to be authentic)

2 to 3 highball glasses/tall drinking glasses all-purpose flour

Mix together water, yeast, salt, and oil in a large bowl. Add flour, mixing in thoroughly. Batter should have a similar consistency to pancake batter (not too thick nor runny). Cover the bowl with a clean tea towel and let sit until mixture has doubled in bulk.

Once the batter is ready, pour vegetable oil several inches deep into a saucepan (don’t fill the pan more than halfway). Heat oil over high heat. To test if it’s hot enough, carefully drop a small amount of batter in; if the batter floats and oil bubbles around, you’re ready to start making the loukoumades. (If the batter immediately turn brown, the oil is too hot. Turn it down and test again in a few minutes.)

Lower heat to medium-low. Carefully drop in scant tablespoons of batter (the loukoumades puff up, so you don’t want to make them too big). Don’t crowd the pan. Fry loukoumades, turning them until they are lightly golden and crispy. Remove them with a slotted spoon and place them in a bowl or large dish lined with paper towels. Continue until you’re out of batter, adding more oil to the pan, if necessary.

SYRUP

2 cups unpasteurized honey

3/4 cup to 1 cup water (depends on whether you prefer a thicker or thinner syrup)

Simmer water and honey together in a small saucepan for 3 to 4 minutes. Lower heat to minimum and keep warm.

TO SERVE:

If you prefer crispy loukoumades like I do, pour some syrup into an individual bowl, sprinkle with ground cinnamon, and dip loukoumades into the syrup as you’re eating them.

If you prefer softer/sweeter loukoumades, place them in a serving bowl. Pour the syrup over them and sprinkle with cinnamon. Eat while still warm.

You can also reheat loukoumades in the oven at 350F (175C) for about 15 minutes. Loukoumades are best eaten the same day.

How to Pronounce:

 

Wishing you a sweet 2022,

Aspasía S. Bissas

[Follow me on my official site: AspasiaSBissas.com] 

Making Crème Anglaise

It's been a while since my last post: sorry, everyone. Since I got back from Paris in April (sigh) life seems to be busy busy. Not that it's been all work. I finished a needlepoint, broke out my bead supplies for some necklace making, re-potted plants, worked on a paint-by-numbers, and am still sorting through photos from my trip (I have a tendency to go a bit overboard with a camera). I'm also working hard on editing my novel (stay tuned). And when I can, I do a little cooking.

A few days ago I decided to try making the Sweet Jam Crêpes with Crème Anglaise from Crêpes (edited by Camille Le Foll). The crêpes themselves were just okay, but the Crème Anglaise, a sweet vanilla sauce, was worth sharing.

You don't need many ingredients to make Crème Anglaise: eggs, vanilla, sugar, milk, and cornstarch

The recipe uses only egg yolks; I saved the whites to make meringues

I liked the effect of the steamy edges in this photo :)

Here you can see the Crème is starting to thicken and cling to the sides of the pan and the whisk. I cooked it for a few more minutes after this.

The completed Crème was still on the runny side, similar in consistency to what's shown in the book.

I found the recipe a little vague, but manageable (although I wouldn't recommend this book to cooking newbies). I'd never made Crème Anglaise before and I didn't know how thick it's supposed to be. Using the photo in the book as a guide, I left it on the runny side. I don't see why you couldn't keep cooking until you get whatever consistency you prefer (and if you cook it long enough, you'll end up with a delicious vanilla pudding). Serve Crème Anglaise with crêpes, waffles, pancakes, or fresh fruit (I had some left over and it was excellent with sliced strawberries). I think it would also be good served with cake.

Crème Anglaise

[My notes in brackets]

3 egg yolks
1/4 cup superfine sugar
1 tsp cornstarch
1 tsp vanilla extract
1 1/4 cups milk

Beat the egg yolks in a bowl with the sugar, cornstarch, vanilla extract and a little of the milk [I used 1/4 cup of the milk].

Bring the remaining milk to a boil in a heavy-based saucepan. Pour the hot milk over the egg yolks mixture, stirring, and then pour it back into the pan [This is called tempering and the book neglects to mention that you need to add the hot milk **slowly** to the egg mixture or you'll end up with scrambled eggs. You can pour the hot milk in a thin stream while you stir, or you can add the hot milk to the egg mixture a tablespoon at a time until all the milk has been added]. Cook over a very gentle heat, stirring until the Crème Anglaise thickens. [The time depends on how thick you want the resulting Crème. To get it to the stage where it has thickened and clings to the back of a spoon takes about 20 minutes.] (Do not boil or the mixture might curdle.)

Still have questions? Feel free to ask in the comments. 

[Follow me on my official site: AspasiaSBissas.com] 

Recipe: Goat Cheese with Raspberry Vinegar and Lavender Honey

I'm currently reading On Rue Tatin, a cookbook author's memoir about "living and cooking in a French town."

I'm enjoying the book, drooling over the nun's cloister she and her husband bought and restored, and wishing I had access to a farmers' market like the one in Louviers. On the other hand, the more I read, the surer I am that the French lifestyle is not for me (for a start, the process of buying anything at her local grocery store sounds painful). But one of the best parts of the book are the recipes included at the end of every chapter. When I saw the recipe for Goat Cheese with Raspberry Vinegar and Lavender Honey, I knew I had to try it right away as (for once) I actually had all the ingredients (and have been looking for a good way to use two of the three). This recipe is easy to make and delicious, so a win all around. Serve as part of a cheese platter or as a snack with crackers or a baguette or artisan bread. The author claims she even serves it as dessert sometimes.

Goat Cheese with Raspberry Vinegar and Lavender Honey

2 medium size fresh goat cheeses/chevre (about 11 oz/330g)

2 1/2 teaspoons raspberry vinegar

1 tablespoon lavender honey

Place the goat cheese in a medium sized bowl and, using a fork, mix in the raspberry vinegar. Pack the cheese into a small bowl and refrigerate for several hours or overnight.

At least 30 minutes before serving, remove the cheese from fridge. Just before serving, heat the honey just enough so that it liquefies (if it has solidified), and pour over the goat cheese. If desired, you can garnish with a few fresh or dried lavender flower buds and/or fresh raspberries.

6 small servings

EDIT: I made only half the recipe. With the remaining goat cheese, I skipped the step with the vinegar and instead mixed in some freshly ground black pepper and minced fresh basil before pouring lavender honey over the cheese. This was also an excellent combination. I'm sure any good quality honey can be substituted for lavender honey. 

 

[Edited to update title and link. Follow me on my official site: AspasiaSBissas.com] 

Zen and the Art of Provencal Cookery, Part 6 (with Recipes)

My last day in Provence was one of the best. It started with a visit to the weekly market, or marché. The one in Carpentras has been held every Friday since the middle ages, which in itself is amazing. I wish we had markets like this in Canada (and I really wish I had taken some pictures--although you can see a few photos here or here). First of all, the food selection puts the average farmers' market to shame. Not only can you buy everything from honey to eggs, bread, cheese, meat, seafood, and sweets (almond nougat is a local specialty) but you have your choice of several vendors. Gina has her favourites in all categories (although it was a bit of an issue when it turned out her seafood guy was on vacation). Besides food there's all kind of clothing and shoes, costume jewellery, soap (something Provence is famous for), art, trinkets, sewing machines (!), toys, pottery (I so wish I could have bought some, but I was worried it wouldn't have made it home in one piece) and--my personal favourite--linens (I ended up buying a selection of gorgeous Provencal tablecloths).

I also tried a sample of blue cheese. No, not the kind of cheese marbled with veins of tasty blue molds--cheese that was dyed blue. Smurf blue. The vendor claimed it was naturally dyed with lavender, but I don't think so. Lavender doesn't yield that vivid shade of blue and neither do natural dyes in general. I don't even know what made me want to try smurf cheese, but Gina's complete disgust at it amused me, and that prompted me to go for it. I'm weird that way. It actually tasted pretty good--but not good enough that I felt compelled to try the samples of green and red cheese also on offer.

Back at Maison Trevier, Gina and I got to work on our last lesson: Aioli (with seafood and vegetables--also known as Le Grand Aioli) and Cherry Clafoutis.

Veggies to be served with aioli

 

The veggies were steamed before being placed in the casserole dish with pieces of whitefish

Steamed shrimp were also added before the dish was covered and everything was baked at a low temperature

Gina didn't realize her hands were damp when she tried sprinkling piment d’Espélette (Basque pimento) over the veggies :)

The preparation of aioli is simple but needs focus and so I couldn't take photos of the process. If you've ever made mayonnaise, it's similar but heavy on garlic. Basically you combine egg yolks with some salt and pepper, crushed/minced garlic, and olive oil added in streams to a running food processor/blender/hand mixer--or as you whisk vigorously, if you've got stronger arms and more stamina than I have--until it forms a thick sauce (like mayonnaise). I didn't record amounts because we just added until we got the right consistency, but here are some recipes that are similar to what I made with Gina, if you'd like to give it a try. Note, our version contained only raw egg yolks and (as far as I remember, no vinegar or lemon juice).

Le Grand Aioli

David Lebovitz's version

Provence & Beyond blog

Cherries are a specialty of the Vaucluse region of Provence--lucky me they were in season while I was there. Gina takes the extra step of roasting the cherries before making the clafoutis.

Cherries are baked in a thin batter that was reminiscent of pancake batter.

 

Clafoutis is one of the few dishes Chef Gina Trevier has a set recipe for--and here it is:

CLAFOUTIS`

Serves 6

Fresh cherries – enough to cover the bottom of a 9X9 cake pan

3 eggs

3 Tbs organic cane sugar

1 1/2 Tbs organic wheat flour

1 1/2Tbs organic rice flour

3 cups organic milk or almond milk

A few drops of olive oil

1-    Rinse cherries and remove stems but not the pits. 

2-    Put a few drops of olive oil in the bottom of a cake pan.

3-    Cover the bottom of the pan with the cherries and place in the oven at 300°F for about 15 minutes.  The secret to a perfect clafoutis is to remove the excess moisture from the fruit.

4-    While the fruit is in the oven, put the  eggs  and sugar in a bowl and whisk until foamy.

5-    Add the flours and whisk again.

6-    Add the milk and whisk again.

7-    Pour the thin mixture over the cherries.

8-    Put in 350°F oven for about 40 minutes until the top is golden. Serve at room temperature. Do not cool in the refrigerator.

Le Grand Aioli. Steamed mussels were also served on the side.

Le Grand Aioli: Steamed & baked veggies and fish with a healthy helping of aioli and bread on the side. I forgot to take a shot of this with my camera, so this is a phone pic.

The clafoutis was also delicious as leftovers--I ended up having a piece for my last breakfast at Maison Trevier

Although the aioli was excellent (and potent), unfortunately Le Grand Aioli was not my favourite dish of the week. It turns out I don't care for mussels (not really a fan of shrimp, either, although they're surprisingly photogenic). I think when I make aioli again, I'll buck tradition and serve it with raw veggies (maybe some roasted too, but not steamed) and fried fish (sort of a combination of Provence and Greece). But, despite my lack of enthusiasm for the results of my last cooking lesson, the week didn't end on a bad note at all. Gina prepared a Middle Eastern/Mediterranean farewell feast that was perfect.

Tabbouli (made with the local variety of spelt), baba ghanouj, cucumbers in yogurt, hummus, and shish-ka-bob

 

I had a fantastic week at Maison Trevier: the lessons were excellent, the food was some of the best I've had, Gina was a wonderful hostess. I tried all sorts of dishes and ingredients I had never tried before. I even learned to like wine. I left inspired and excited about coming back again (I hear winter is truffle season in Provence...)

Okay,, so enough about food--what about France? More posts coming soon...

Missed a post? 

Zen and the Art of Provencal Cookery, Part 1 

Zen and the Art of Provencal Cookery, Part 2

Zen and the Art of Provencal Cookery, Part 3

Zen and the Art of Provencal Cookery, Part 4 

Zen and the Art of Provencal Cookery, Part 5

Photos ©Whimsy Bower

[Edited to update title and for formatting. Follow me on my official site: AspasiaSBissas.com]