seasonal, modern, exuberant
Tapenade, made with either black or green olives, is one of Provence’s most celebrated dishes. Olivade, though it has never reached such fame, is nonetheless superb. Olivade is usually made with Fromage Blanc and black olives (Niçoise or Kalamata). But in this version, I use homemade ricotta and cured olives. This makes for a lighter, yet richly-flavored, spread.
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As a child I would make popcorn in an old cast iron pot and stick my ear as close as I could so that I wouldn’t miss any of the popping sounds. I remember those days with great fondness.
So it’s no surprise that I still make my popcorn in a pot (actually I use a wok!). Except I have a glass top now, which allows me to watch the popping as well as hear it… If only I’d had one of those when I was a child!
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This salsa is a fusion between Mexican and Indian flavors – a merging that’s exotic but works marvelously. Pan-roasting the spices before making the salsa, makes this simple dish truly spectacular.
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Olives – those supremely flavorful little packages – have become a stand-by in most households. Indeed, a bowl of olives is the finger food of choice at dinner parties. Olives are now so common, it’s easy to take those gems for granted.
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It’s hard to resist potatoes. Puréed, boiled, baked, fried, roasted… no matter how you cook them, these humble roots always taste good.
But bake oven fries with cumin seeds and these spuds are not just good, they’re sublime. The cumin seeds, while roasting along with the potatoes, acquire a deep flavor and add a bit of crunch to each slice – making them addictive and dreamy!
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