Quinoa is a super food! It is a complete protein with an abundance of Lysine. It’s also packed with essential minerals such as manganese, magnesium, iron, copper and phosphorous. Viviane Bauquet Farre shares her recipe for how to cook quinoa the perfect way with step-by-step photos and instructions. The recipe also shows you how to rinse the bitter and slightly toxic saponin that naturally coats the seeds before cooking it.
Do you want to learn how to make gelato? Here is a step-by-step recipe with photographs showing you how to make a gelato infused with fresh rosemary. There are no cream or eggs in this recipe, but it makes for the most creamy and delicious gelato ever! You can also infuse the milk with many other herbs — See Viviane Bauquet Farre’s suggestions, tips and instructions.
Making fresh pumpkin or winter squash puree is easy. Here’s a recipe and pictures describing every step of the process. Best of all, you can freeze the fresh purée for up to 2 months. The flavor of this purée is so intense and sweet, the texture so creamy, that it’ll be hard to go back to the canned stuff!
A super delicious cheese fondue recipe with Tequila and chipotle. It’s easy to make and a great party food! Serve it with bread cubes or with chunks of grilled meats, blanched but-still-a-bit-crunchy broccoli or cauliflower florets, cherry tomatoes, fingerling potatoes boiled until just tender… or whatever you love with cheese!
Bosc pears poached in Vermont Maple syrup with lemon zest and a fresh vanilla beans are nothing more than sublime! This Maple-Poached Pear Sundae is an easy recipe yet it is sophisticated enough to serve at a dinner party. Also, maple syrup is a very nutritious food. It is very high in manganese, potassium, calcium and zinc, and contains traces of a myriad of minerals and vitamins – making it a perfect alternative to regular sugar.
Do you find preparing an artichoke intimidating? If the answer is yes, then you’ll love Viviane’s video. She demos how to peel, trim, choke an cut an artichoke… and she also shows every step of making a creamy artichoke risotto. She also talk about the different kinds of rice you can use to make risotto: Carnaroli, Vialone or Arborio. A delicious yet simple artichoke risotto recipe!
Made with Maccheroni alla Chitarra (Guitar string-shaped pasta from Italy’s Abruzzo region), olives de Nyons (cured olives from Nyons in Provence, famous for its outstanding olives and olive oils), Herbes de Provence and fresh goat cheese. A truly delicious vegetable pasta sauce!
Viviane Bauquet Farre gives thorough directions on how to air dry fresh herbs and make your own blend of Herbes de Provence. She also shows how to dry Bronze fennel seeds, chili pepper flakes, and herbs for teas and infusions like mint, lemon verbena and lemon balm. The aroma of air-dried herbs is simply unsurpassed.
Inspired by a visit to Shelburne Farms in Vermont, Viviane Bauquet Farre creates a shiitake mushroom tartine (open-face sandwich) drizzled with a luscious cheddar fondue and served with escarole hearts, baby arugula and a lemon vinaigrette.
A simple yet incredibly delicious side dish: Sautéed haricots verts (French green beans) with baby red potatoes and lemon zest. Viviane even made a video of it to show you how to blanch the beans so they are still crispy and how to sauté the potatoes until perfectly golden-brown. A versatile side dish that everyone loves.
Burgundy okra makes the most delicious shoestring fries. They are crispy and still a bit chewy and incredibly addictive – No slime factor in this okra recipe!
Fresh chickpeas are in season in mid to late summer. They are deliciously tender and pair beautifully with green beans, cranberry beans and heirloom tomatoes to make a salad that truly taste like summer!