Herbes De Province Recipes

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Sun-Dried Tomato Pesto Palmier Recipe

Sun-Dried Tomato Pesto Palmier

01.28.10 by Jackie

If you're planning on having a romantic meal on Valentine's Day, check out these adorable heart-shaped puff pastry appetizers. They're called palmiers. I've made a different version before with a traditional basil pesto, but today I decided to make them with sun-dried tomato pesto. Not only does it taste great, but the red color makes these little treats perfect for Valentine's Day.

Even though palmiers look really fancy, they are ultra simple to make. If you're in a real hurry, you can even use store-bought pesto. Don't worry, I won't tell.


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Ratatouille Recipe

Ratatouille

01.21.10 by Jackie

For most, the name of this dish evokes dreams of animated rodents scurrying around a Parisian restaurant kitchen. In reality though, ratatouille is a French stewed vegetable dish from the seaside city of Nice. I make my version with zucchini (courgette in French), eggplant (aubergine), olives, capers, bell peppers, mushrooms and tomatoes.  With the exception of the tomatoes, everything is fresh. I prefer canned tomatoes in this dish because they tend to be sweeter (especially during the winter season).

Given the abundance of fresh vegetables, this dish would be perfect for the summer. In fact, I make it often when the vegetables in my garden ripen. I also like it in the winter though, because it's excellent comfort food. The flavor of the veggies marries wonderfully with the herbs and spices. My family always ends up fighting over the "broth" at the bottom of the bowl.

Ratatouille can be eaten with just about anything. Crusty bread and rice are common options, but my personal favorite delivery device is a savory crêpe. However it makes it to your mouth though, you'll be happy it did!


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Purple Potato Gratin with Salmon Mousseline and Beurre Blanc Recipe

I bought Peruvian purple fingerling potatoes at the Farmers' market. Purple potatoes have a subtle grainy texture and I thought they'd pair perfectly with salmon mousseline.

Beurre blanc sounds like a sophisticated element in a French dish, but it's really just a white wine butter sauce. It's quite common in France and is often paired with poached fish and steamed vegetables. I think that it complements the crunchy potatoes and velvety salmon mousseline quite well. I finished each dish with a dollop of crème fraîche, some fresh dill and a couple of pink peppercorns. It's a feast for the eyes as well your taste buds.

Salmon Mousseline with Gratin Dauphinois


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