tag:blogger.com,1999:blog-59287544369924907612024-03-24T23:32:11.551+00:00Rosa JacksonRosahttp://www.blogger.com/profile/12010394263374216145noreply@blogger.comBlogger98125tag:blogger.com,1999:blog-5928754436992490761.post-91599556478747377432008-05-25T08:28:00.008+00:002008-12-09T21:41:12.671+00:0098, 99... and a new address for my blogI didn't really plan it this way, but just in time for my 100th post I'm relaunching my blog with a new look and a new address.I've always been proud of the way my Edible Paris and Les Petits Farcis web sites look, and am thrilled that my new blog now has the same friendly, colorful feel. I owe all the credit to the fabulous Josh, creator of the Big Medium software which I now use for all three Rosahttp://www.blogger.com/profile/12010394263374216145noreply@blogger.com2tag:blogger.com,1999:blog-5928754436992490761.post-83902945039105184922008-05-16T13:27:00.008+00:002008-12-09T21:41:12.811+00:00Ravioli with avocado sauce viergeWhen I first came across this dish at the Château de la Chèvre d'Or, I thought it was sheer madness. Then I tasted it and decided otherwise.A few weeks later, I can no longer buy sheets of Niçois ravioli stuffed with beef and Swiss chard or spinach without also picking up a ripe avocado and a punnet of cherry tomatoes. It helps that the first time I served this combination at home, Sam - who had Rosahttp://www.blogger.com/profile/12010394263374216145noreply@blogger.com5tag:blogger.com,1999:blog-5928754436992490761.post-33872192287317412992008-05-07T10:15:00.009+00:002008-12-09T21:41:13.000+00:00Strawberry tiramisùThis might surprise some of you, but shopping and cooking are not the only things that eat up all my time. I also read - and not just cookbooks. When lovely, poetic Lucy invited readers to turn to page 123 of our current reading, count five sentences and post the following three, I came up with this:"Look at the sky," she said quickly. The sky had grown darker. "I think it will thunder again."It Rosahttp://www.blogger.com/profile/12010394263374216145noreply@blogger.com3tag:blogger.com,1999:blog-5928754436992490761.post-60217737381330399472008-05-01T11:09:00.011+00:002008-12-09T21:41:13.842+00:00Fava bean gnocchiThere hasn't been much time for experiments in my kitchen lately. That doesn't mean that I haven't been cooking, just that for the past couple of weeks most meals have consisted of leftovers from my cooking classes or the handful of dishes that I can make again and again without anyone in the house tiring of them.This week, leftover monkfish from bourride - fish stew with aïoli - and its Rosahttp://www.blogger.com/profile/12010394263374216145noreply@blogger.com6tag:blogger.com,1999:blog-5928754436992490761.post-64423287017302221322008-04-26T12:36:00.015+00:002008-12-09T21:41:14.610+00:00Three nights in Rosà... and four hours in VeniceWe had been driving for eight hours in pounding rain and fog only slightly less puddinglike than riz au lait. Finally, after many wrong turns and some predictable griping about Italian road signs, we arrived in the little-known town of Rosà (nice, name, don't you think?). Our great friends from Canada were staying in Cittadella, just a few kilometers away, but suddenly the distance seemed Rosahttp://www.blogger.com/profile/12010394263374216145noreply@blogger.com7tag:blogger.com,1999:blog-5928754436992490761.post-61674404969213358672008-04-20T07:43:00.024+00:002008-12-09T21:41:17.060+00:00Château de la Chèvre d'OrSpring has been in a playful mood this year, getting our hopes up only to dash them like the wave that swept through our beach picnic yesterday, soaking us from head to toe. Yet the season started promisingly with a brilliant if chilly day in Eze Village, a little town 20 minutes from Nice that clings to the top of a craggy rock overlooking the sea.Philippe and I came here on the first day of Rosahttp://www.blogger.com/profile/12010394263374216145noreply@blogger.com7tag:blogger.com,1999:blog-5928754436992490761.post-76871530352312366752008-04-11T07:07:00.007+00:002008-12-09T21:41:17.225+00:00Book giveawayMy blog's first birthday is coming up and I'm feeling generous. Or maybe I'm just stalling for time, as I'm off to Italy today and won't be able to post for about a week. Whatever the reason, there are two fabulous paperback books up for grabs: Nigel Slater's Real Fast Food and Lindsay Bareham's A Celebration of Soup.Though I wouldn't dream of being without either of these books, I happen to findRosahttp://www.blogger.com/profile/12010394263374216145noreply@blogger.com21tag:blogger.com,1999:blog-5928754436992490761.post-3314808436217143902008-04-08T12:56:00.012+00:002008-12-09T21:41:17.890+00:00A quietly delicious Paris pâtisserieMy love affair with French food began with pâtisserie and I still take pride in knowing where to find the best, from Pierre Hermé's passion fruit and milk chocolate macaron to Sadaharu Aoki's green tea millefeuille. That's why I was surprised to come across an interview with Pierre Hermé in which he spoke of a pastry shop that had somehow escaped my notice.Though I thought I could sniff out sugarRosahttp://www.blogger.com/profile/12010394263374216145noreply@blogger.com2tag:blogger.com,1999:blog-5928754436992490761.post-62448920136874386152008-03-30T14:03:00.012+00:002008-12-09T21:41:18.052+00:00Pane PuglieseI wasn't planning to bring you a bread recipe today, but when this chubby loaf came out of the oven I found it irresistible. It's the first time I've made bread in weeks: my once thrillingly active starter has been languishing at the bottom of the refrigerator looking gray and neglected (though I know it will be quick to forgive me).The recipe is a remarkably simple one using fast-acting yeast Rosahttp://www.blogger.com/profile/12010394263374216145noreply@blogger.com4tag:blogger.com,1999:blog-5928754436992490761.post-17084083555544797642008-03-28T12:25:00.009+00:002008-12-09T21:41:18.350+00:00A moment in the sunWith deadlines looming like thunderclouds I've barely had time to breathe this week, let alone turn my mind to blogging. But I did find a few moments to appear on the local news.It happened after I ran into a camera crew from France 3 television while giving a tour of the Cours Saleya market. We chatted for a few moments and I explained what I do. "A Canadian teaching Niçois cooking to Americans?Rosahttp://www.blogger.com/profile/12010394263374216145noreply@blogger.com4tag:blogger.com,1999:blog-5928754436992490761.post-45850984646187403692008-03-18T13:25:00.017+00:002008-12-09T21:41:19.602+00:00Tackling the artichokeWith leaves like Cruella's spiky fingernails and a spirit just as malicious, this is not a vegetable to be taken lightly. The spiky Italian artichoke seems hell-bent on causing injury - but oh, what a reward once you conquer it.When my wine merchant saw the vicious thorns poking out of my basket this morning, his eyes lit up. "Ce sont les meilleurs," he exclaimed. "Comme du beurre." They even gotRosahttp://www.blogger.com/profile/12010394263374216145noreply@blogger.com8tag:blogger.com,1999:blog-5928754436992490761.post-82326059427783629872008-03-05T15:45:00.016+00:002008-12-09T21:41:20.766+00:00Celeriac and kohlrabi röstiWith spring around the corner, the last thing I should be thinking about is knobbly, hairy vegetables that grow under the ground.There are true wild asparagus at the market, which I've tossed with cappellini pasta, lemon zest and juice, cream and parmesan, and stirred into just-laid eggs with cubed potatoes for a frittata to be eaten on the beach (it has been that warm).Finger-thin carrots taste Rosahttp://www.blogger.com/profile/12010394263374216145noreply@blogger.com9tag:blogger.com,1999:blog-5928754436992490761.post-25286478750348534882008-03-03T16:06:00.007+00:002008-12-09T21:41:20.981+00:00Mandarin marmaladeMy downstairs neighbor Tony is normally quite friendly. When I run into him in the street, he says hello and sometimes stops for a chat.On Saturday, though, he backed away from me slowly as if I were a madwoman, muttering "no thanks, no thanks" without meeting my eye. It was my fault for asking the seemingly innocent question that no-one who lives in Nice wants to hear during the month of March."Rosahttp://www.blogger.com/profile/12010394263374216145noreply@blogger.com6tag:blogger.com,1999:blog-5928754436992490761.post-51913847892643192812008-02-22T16:56:00.029+00:002008-12-09T21:41:24.594+00:00New olive oil and salade exotiqueYou could easily miss Claude's trestle table among the producers at the Cours Saleya market. Little pots of hand-labelled tapenade stand next to bottles of herb-infused red wine vinegar and deep golden oil, with a few jars of honey to one side and sometimes a long loaf of pain d'épice.It might seem like a modest collection of goods, but if Claude sold nothing more than vinegar I would still be Rosahttp://www.blogger.com/profile/12010394263374216145noreply@blogger.com7tag:blogger.com,1999:blog-5928754436992490761.post-37799861587616010302008-02-17T10:26:00.011+00:002008-12-09T21:41:24.811+00:00Five minute souffléSoufflé is the quintessential show-off dish, so it's no wonder the French have kept quiet all these years about how easy it really is to make.This version from chef Christian Plumail in Nice is one of the simplest and best I have ever eaten. It calls for only four ingredients - lemon, eggs, sugar and a pinch of salt - and comes together ridiculously quickly with the help of an electric mixer.You Rosahttp://www.blogger.com/profile/12010394263374216145noreply@blogger.com13tag:blogger.com,1999:blog-5928754436992490761.post-80302310588567103642008-02-07T12:09:00.000+00:002008-12-09T21:41:25.497+00:00Socca and sundried tomato hummusLike most people who make a sort of living from writing, I rarely spring into action until I sense a deadline looming. With just two days left to take part in Susan's Legume Love Affair, I started thinking seriously about my own passions: lentils, especially the small, flinty-green ones from the volcanic land around Puy in central France; white beans, particularly the pearly coco de Paimpol from Rosahttp://www.blogger.com/profile/12010394263374216145noreply@blogger.com8tag:blogger.com,1999:blog-5928754436992490761.post-80981142229778404282008-01-31T07:52:00.000+00:002008-12-09T21:41:27.101+00:00On top of the world (20,000 leagues under)One of my more bizarre childhood memories is of being stuck at the top of the Eiffel Tower. My family came to Paris often so I don't know how old I was, probably eight at the most. Just before the elevator reached the very tip of the tower, it came to a grinding halt.I don't know how long we hung there until help came: probably no more than a few minutes, though it must have felt much longer to Rosahttp://www.blogger.com/profile/12010394263374216145noreply@blogger.com9tag:blogger.com,1999:blog-5928754436992490761.post-45196788586210750552008-01-25T09:02:00.000+00:002008-12-09T21:41:27.262+00:00HappinessYakisoba at Zen in Paris.The first place I go, suitcase in hand, when I come in from the airport.Now you know my secret.Zen8, Rue de l'Echelle, 1st, 01 42 61 93 99.Rosahttp://www.blogger.com/profile/12010394263374216145noreply@blogger.com6tag:blogger.com,1999:blog-5928754436992490761.post-60328204702006808862008-01-23T12:06:00.000+00:002008-12-09T21:41:27.786+00:00La trouchia - Swiss chard omeletteSomething I've learned over time at the Cours Saleya market is that things are not always as they appear.So, with my heart set on trouchia for lunch, I didn't panic when I saw that the producer famed among local chefs for her Swiss chard had laid out nothing more than mixed salad leaves, a dozen lemons and a few cartons of eggs on her trestle table. Sneaking a discreet peek under the table, I Rosahttp://www.blogger.com/profile/12010394263374216145noreply@blogger.com6tag:blogger.com,1999:blog-5928754436992490761.post-68870827375447823682008-01-18T09:44:00.000+00:002008-12-09T21:41:28.794+00:00Saffron rice puddingI'm having a hard time concentrating on my chosen subject this morning, so potent are the chocolatey aromas wafting from the oven at Emilie's Cookies. I have set up shop here while some major renovations take place in our apartment, and it's only because I'm meeting a friend for lunch at La Merenda that I have steeled myself while fist-sized balls of dough studded with chunks of finest-quality Rosahttp://www.blogger.com/profile/12010394263374216145noreply@blogger.com9tag:blogger.com,1999:blog-5928754436992490761.post-75122648668821880502008-01-10T15:37:00.000+00:002008-12-09T21:41:29.818+00:00Roman getawayAh, Rome. Where else could you buy cappuccino for €1 on top of a landmark cathedral, sip tea in a room cluttered with pensive statues, or fall madly in love with a dish containing just four ingredients?My weekend getaway in early January with two girlfriends was my second time in Rome, and though this was by far the wetter visit I also got a much broader view of the city. For two nights I stayed Rosahttp://www.blogger.com/profile/12010394263374216145noreply@blogger.com8tag:blogger.com,1999:blog-5928754436992490761.post-58584774911280074912008-01-02T15:36:00.000+00:002008-12-09T21:41:36.242+00:00Brioche des roisJust when you think you can't eat another cake or drink another glass of champagne (well, ok, I can always drink champagne), the French find another reason to bring the workday to a halt and indulge.The epiphany is a serious culinary event here, lasting not just one day - officially January 6th - but the whole month of January. Pâtisseries vie to outdo each other with their epiphany cakes, insideRosahttp://www.blogger.com/profile/12010394263374216145noreply@blogger.com5tag:blogger.com,1999:blog-5928754436992490761.post-32817647496139604982007-12-24T11:09:00.000+00:002008-12-09T21:41:36.354+00:00Bonnes fêtesOur Christmas menu:Thrush terrine, from the one and only Franck CeruttiPoularde with celery stuffing and winter fruitsPotato and celery root puréeBrussels sprouts and chestnuts - because it wouldn't be Christmas without Brussels sproutsCarrots braised with spicesChristmas pudding with homemade vanilla ice creamLes 13 desserts - my own interpretation of this Provençal tradition, with fresh, dried Rosahttp://www.blogger.com/profile/12010394263374216145noreply@blogger.com6tag:blogger.com,1999:blog-5928754436992490761.post-85957560249823504142007-12-21T10:17:00.001+00:002008-12-09T21:41:36.739+00:00World Peace Cookies: rejoice!I'm not the first blogger to discover Dorie Greenspan's all-time favorite World Peace Cookies, but I must add my voice to the chorus of praise from people whose lives have been changed forever by these chocolate sablés.As Dorie herself points out, this recipe is really a straightforward slice-and-bake cookie. The difference is that it comes from Paris pastry chef Pierre Hermé, who has been Rosahttp://www.blogger.com/profile/12010394263374216145noreply@blogger.com2tag:blogger.com,1999:blog-5928754436992490761.post-65210070543980681372007-12-20T10:52:00.001+00:002008-12-09T21:41:37.131+00:00Menu for Hope: Time is running out!Would you like this chic little book to be yours?You have only until tomorrow to buy your raffle tickets for Chez Pim's fundraiser Menu for Hope, which this year is supporting a school lunch program in Lesotho. The money raised will help provide two meals a day for 137,000 children, some of them nomadic herd boys as young as seven years old.The winner of my prize, EU01, will not only receive a Rosahttp://www.blogger.com/profile/12010394263374216145noreply@blogger.com0