Yearly Archives: 2021


This provençal flatbread or pancake is made with chickpea or sometimes it’s called garbanzo bean flour; which makes it gluten free. If you don’t have a soccca pan you can use a well seasoned 9 or 10-inch cast iron skillet. When you go to Provence be sure to grab a triangle when it’s hot from […]
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Confiture de Figue (Fig Jam)

Confiture de Figue is my favorite. Maybe it’s because I was in Provence the first time I enjoyed it. While sipping on a steaming bowl of café au lait, I slathered this confiture on a toasted baguette for breakfast. It didn’t hurt that I was sitting at the dining table of La Pitchoune. Now more […]
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Brown Butter Cornmeail Cake with Summer Fruit

1 ½ pounds (about 700 g) apricots, peaches, or plums 12 tablespoons (6 oz / 170 g) unsalted butter ½ cup (2 ½ oz/ 70 g) polenta 1 cup (4 ½ oz / 130 g) all-purpose flour 2 teaspoons baking powder, preferably aluminum-free ¼ teaspoon kosher salt ¾ cup (5 ¼ oz / 150 g) granulated sugar ¼ cup (1 ¾ oz […]
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Blueberry Chipotle BBQ Sauce

May is the season for blueberries in Florida but it’s in July when they are ripe in Minnesota. This year I had the good fortune to enjoy them during both seasons. I made this sauce at my brother’s in May and had to do it again here at home. It’s a delightful alternative to a […]
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Swedish Cinnamon Buns (Kanelbullar)

Right of the bat you’ll see the word TANGZHONG in the recipe and you might ask yourself what the heck is tangzhong? In a nut-shell it’s the method of pre-cooking a portion of the flour and liquid. This gelatinizes the starches in the flour, transforming the two ingredients into a viscous paste (think papier-mâché). It […]
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Fresh and Zippy Asparagus Soup

When asparagus is local and abundant, it’s time to make this soup. Not only is local the freshest, it’s also likely that the end that is generally tough is tender enough to include in the soup. The only way to know it though, is to cut a bit off and taste it. If it’s not […]
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Spinach Briouats

When in Morocco these are called briouats (bree-wats). If you nibbled on one in Greece, they would be called spanakopita. If making these in India one might added cooked, diced potatoes and/or peas. In France, the phyllo would merely be wrapped around a disk of chèvre before being sautéed. Regardless of what they may be […]
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Indian Inspired Coconut Rice Pudding

I had some left-over basmati rice in the fridge the other day along with a bit of coconut cream. Did you know you can freeze rice and thaw in the refrigerator? It reheats just fine.  Or you can make rice pudding. I wouldn’t have thought it would take about 40 minutes give or take a […]
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