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...
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...