Wood-fire pizza
For those of you who follow us on Facebook, you know that we built a wood burning pizza oven this summer. We hesitated before publishing anything while we worked on perfecting our recipe. After weeks and weeks of arduous testing :p we think we have come up with a pretty good dough recipe to share...
Spicy Quick Pickles
Pickling has been around for centuries as a means to preserve perishable foods for consumption when out of season. In the Riviera, the French are most known for their “cornichons” or baby dill gerkins. The tradition continued in the U.S. with a sweeter version called bread and butter pickles, named as such because they were...
Fear not the artichoke!
A lot of our readers tell us they LOVE artichokes, but so many are afraid to prepare them. This spiky and prickly vegetable is eaten in my family in a dip, and comes from a can. Rather than risk another cookoff (as we did with pumpkin pie) Joshua and I concentrated on fresh artichokes. We...
Holiday appetizers
We have been testing recipes for the holidays and winter edition of Riviera Kitchen, and are getting ready to publish them over the next weeks. We thought it would make sense to kick things off with some appetizers, then follow later in the week with a first Holiday menu. We wanted to serve deviled eggs,...
Caviar Topped Deviled Eggs
There has been a lot of debate in the Riviera Kitchen on how to achieve the perfect boiled egg. We’ve tried a number of different ways, but found this one (taken from Cooks Illustrated) to have the best outcome. And if you have the time, we highly recommend making your own mayonnaise. The taste difference...
Fennel Stuffed “Champignon de Paris” Mushrooms
This is a winter spin on our stuffed tomato recipe we did this summer. Feel free to change out the fennel or other vegetables that are in season throughout the year. We also added a little cream (just because we could) to add a little moisture, but the recipe is delicious without too. Yield: 20-30...
Herbed Eggplant Stuffed Tomatoes
Since our arrival in the south and with the (overly) productive tomato garden, every French person near and far has requested that I make tomate-farcis. It seems that anything farci (stuffed) is treasured as much here as grandma’s apple pie is in the states. So, I made up my own concoction for this filling recipe using as many...
Eggplant bruschetta
Last night we were having dinner at the big house and at the last minute my mother-in-law called to see if we could bring something for an appetizer for fifteen, easy enough Joshua was thrilled to postpone his sunbath on Pampelonne beach and stay chopping in the kitchen, so I too volunteered to help. Wanting...