Camacho Watcho

I admit that we made quite a few mistakes in Provence when it came to eating. First, we visited the area during the *slow* days of the week and second, we just didn’t think much to make reservations to eat anywhere. In a sleepy area like the Luberon, it just seemed contradictory to need to plan anything in advance.

I was highly anticipating the food we’d devour for dinners. I had lists of entrees, ingredients and the restaurants in which to find these delectables, but I didn’t have the Provencal mindset to go along with these. For instance, some restaurants are open all days but Monday and Tuesday. Others are open just for lunch on these days but not for dinner, and so on. Information posted in guidebooks (even recent ones) was found to be generally out of date.

We encountered restaurants that were closed for the evening (despite our previous research) and other restaurants that were “full” for the evening. And while I love the concept of a place being considered “full” at 7:30pm, as there is only one sitting and diners have the table for the night, my heart broke as I looked around the restaurant at all the happy people clinking their glasses. Turning sadly to leave the restaurant, I decided that the next trip would take better planning.

It was time to take some advice. Our inn owner suggested that he call for reservations for us the following evening at a restaurant that he highly recommended. This is how we came to dine at Le Fournil on our final evening.

Le Fournil was on our list of places to try while in Provence. We had, however, previously stopped by for lunch while in Bonnieux, but found it closed (of course). Upon our return the next day for our 7:30pm dinner reservation, however, we found a bustling restaurant that was, thankfully, open. Without a second thought, we both ordered the menu which included an amuse, salad, entree, cheese and dessert.

Asparagus was in season while we were in town, so it wasn’t surprising when a chilled asparagus soup arrived for our starter course. We both were giddy at how asparagus-y it tasted. And while I apologize for my lack of descriptive food writing here, simple food can sometimes only be described that simply. So I’ll say it again: it was the ultimate in asparagus-y. Served chilled, the grassy qualities came forward — a clean and refreshing way to start the meal.

I love how French eat their meals with an abundance of bread to mop up the sauces — not letting a morsel go to waste. I so badly wanted to sop up the rest of the asparagus soup with warm bread and was thankful when the man eating next to us did that very thing. Following suit, we left not a drop on our plates; going through three bread bowls in total.

Following the soup, we each had a salad course; mine a second asparagus course (pictured above). I love asparagus! Following were two of the most amazing entrees — lamb for me and pigeon for Kyle.

And, of course, we mopped these plates clean as well. SO MUCH YUMMY BREAD!

Perhaps we were a bit aggressive to both order the menu with the cheese course. We had no idea that we each would receive a platter for five generous servings of cheese with a salad as well. No matter, we dug into the cheeses, doing as much damage as we could before moving on to dessert — strawberry tiramisu for Kyle and a chocolate mousse for me.

Finally — Our best meal in Provence!

Earlier this summer, Kyle and I took a trip to Europe. Our initial intentions were to hit northern Spain, but as we got around to actually booking tickets and seeing what was available, our plans changed.

Our final itinerary, which we dubbed Milan to Madrid, had us arriving into Milan, training it to Nice, renting a car and spending several days in Provence, then on to Barcelona and finally out of Madrid.

My next few posts will hit on the fabulous food of this trip. I thought it only appropriate to start with my favorite breakfast, which we had each morning in Provence.


Our time in Provence was spent in the hilly area of the Luberon. We drove aimlessly through small towns and countryside, taking in the vineyards and cherry groves. At times we consulted a map, but for the most part we just made up our minds as we went along. The countryside is gorgeous — stone buildings created from the rocks that are scattered throughout the fields and the poppy fields were in full bloom. A couple weeks later and we would have been there for lavender season — maybe next time.


Each day we started out with breakfast at our inn. Simple pleasures like toasted baguette and croissants with butter and jam and homemade yogurt served outside made for an idyllic start to the day. And despite the many espressos we enjoyed on our trip, we easily polished off a big carafe of cafe Americano with our meal each morning, ensuring we were fully caffeinated for our days of wandering.

Lucky girl! I enjoyed dinner on the farm for the Tangletown Farms Tour de Farm event in June. I photographed and Maja wrote about it for Heavy Table. Maja’s write-up and my photos are here.

It’s been a while. Okay, okay…it’s been a looong while since I’ve posted anything here. Happily, this means that I’ve been busy with work, travel and projects. More on that another time, but for now I’ll just share some pics of a recent dinner.

I’ve fallen in love all over again with the simple, yet always stunning, caprese salad. Yum!

This is a recipe from Alice Waters for her pea and asparagus ragout, which I served over angel hair. Next time I’ll toss the pasta with a bit of pesto or a light sauce, but this version topped with chevre was pretty darn tasty. Enjoy!

You can probably guess by the post title what the theme of our last cooking club was…yup, you got it – Emeril inspired recipes. Brian and Jill hosted and chose a menu that was diverse, including Pecan Crusted Chicken Tenders, Cheddar and Beer Soup with Tempura Broccoli Florets, Wert’s Creole Caesar Salad, baked vegetables, and Bourbon-Chocolate Pecan Pie.

All the food was tasty, as you can imagine, given Emeril’s tendency to spice things up, but the stand out of the meal was the main entree: Matambre, or rolled stuffed flank steak.

The Matambre starts with flank steak, seasoned with Emeril’s Essence, a blend of paprika, black pepper, garlic powder, onion powder, cayenne pepper, oregano and thyme. If you’re not familiar with Emeril’s cooking, this is his staple seasoning in the kitchen; most recipes start with it. Once the flank steak is seasoned, then layer on top: garlic, spinach leaves, carrots, hard boiled egg, and cayenne. This this rolled up and tied before it’s browned and then braised in red wine and beef stock until tender.


The presentation was perfect and we were all excited to dig in. As was expected, it was a bit of a salty dish but very flavorful and rich in texture. I was surprised by how much I liked the texture of the hard boiled egg rolled inside. It was certainly a fun main course and made for a pretty platter to present for a party. I’ll definitely keep this in mind when cool weather sets in again and I’m cooking for a crowd.

Last week I spent a hot (yes, it was actually hot in Minneapolis in April) afternoon at the new Target Field sampling their specialty fare for Metromix/Kare11. I have to say that I was really impressed by the variety of foods that the new ballpark offers — Asian food to State Fair Classics to three types of stuffed burgers. I love the ballpark classics, but some of the specialty items really hit the spot, too. Visit Metromix to find out more about the specialty foods at Target Field.

While visiting Kate in Atlanta recently, we started talking about pies. She was planning her menu for dinner that Sunday and was thinking of whipping up a pie. As it is early Spring, we were in the mood for something lighter than the chocolate and rich custard pies that we eat in colder months, so we came up with the idea of looking for something with lemon.

I wish I could say that I was involved in the rest of the pie-making process but, truth be told, after helping with the idea for the flavor I left town for a few days. When I returned on Sunday (just in time for dinner), she had made a delightfully light Meyer lemon mousse pie with a gingersnap crust.

Someday I’ll actually be in town when she makes the pie and I’ll catch her in the action with my camera (especially to learn how to make her homemade pie crust). Someday…

Lemon Mousse pie
from 500 Pies & Tarts by Rebecca Baugniet

¾ cup fresh Meyer lemon juice
zest of 1 lemon
¾ cup granulated sugar
3 large egg yolks
pinch salt
1 envelope unflavored gelatin
¼ cup water
1 cup whipping cream
1/3 cup confectioners sugar
zest of 1 lemon to decorate

Preheat oven to 350. Press gingersnap crust (see below) into 9 inch pie plate. Bake for 15 minutes. Transfer to wire rack and cool to room temp.

Blend the lemon juice, zest, sugar, egg yolks, and salt in a medium saucepan. Cook over medium heat until the mixture thickens slightly- not as much as lemon curd. Sprinkle the gelatin over the water in a large saucepan. Set aside for a few minutes while you fill a large bowl with ice and water.

Add the lemon mixture to the gelatin and cook over medium heat for 3-4minutes, stirring continuously until the gelatin has dissolved. Pour the mixture into a metal bowl and set the bowl in the ice bath. Chill, stirring occasionally, for 10-15 min, until it begins to thicken.

Beat the cream using an electric mixer, adding 1 TBSp confectioners sugar at a time. Gently fold the cream into the lemon mixture, 1/3 cup at a time, until well combined. Pour the filling into the piecrust and refrigerate for 3 hours or until the filling has set. Sprinkle with lemon zest before serving with a dollop of whipped cream.

Ginger crumb crust:
1 c ginger cookie crumbs
¼ c melted unsalted butter
1 TBSP granulated sugar or honey
1 TBSP all purpose flour

Mix in food processor or if you have the crumbs you can mix by hand.

Just a hole-in-the-wall type of place serving up some delicious seafood favorites, The Sea Shack is a must-visit when visiting Hilton Head. Get there early, as the crowd gathers quickly and you’ll be left waiting in line while some other hungry diner digs into their po’boy.

Pictured below: crab cake best crab cake I’ve ever eaten and calamari tossed in a zesty roasted red pepper sauce appetizers, fried oyster po’boy mouthwatering good with just some lemon juice and Tabasco

Febgiving was created as a brilliant excuse to gather friends mid-winter (and to gorge ourselves mercilessly on Thanksgiving tradition favorites). Jim and Becca hosted this year’s Febgiving USA 2010 this past weekend, which Kyle and I were excited to attend. A great gathering and some fantastic food!

More photos and info about Febgiving here.

Morocco was the theme of our December cooking club. Kyle and I hosted the dinner and were really excited about the menu, hoping that the flavors would work as well together as we imagined they would. Kyle took care of decorations, bringing almost every candle in our house out and lighting them throughout our kitchen, dining and living room area. He put on some Moroccan club music (courtesy of Pandora) and we were set.

The food turned out even better than I could have hoped. Everyone actually commented that the recipes were very easy and, in fact, were easily prepared in advance so it gave minimal trouble to get ready for the evening. As for serving sizes, I actually told most people not to double their recipes. My plan was for each plate to be small portions that would add up to one large plate of food.

The flavors were fantastic – each dish complemented the others yet was robust on its own. My favorite was the squash and carrot stew, but the lamb tagine was so tender that it’s hard not to mention it as well. As I can’t decide which recipe I liked best to share, I decided to go ahead and share them all.

Moroccan Cooking Club Menu
Dolomint Cocktail
Moroccan Winter Squash and Carrot Stew
Lamb Tagine with Figs and Walnuts
Moroccan Chicken Brochette
Moroccan Stone Fruit Soup

Dolomint Cocktail
Cocktails of the World
30 ml Gin
30 ml Galliano®
30 ml Lime Juice
Soda Water
Mint Leaf
Ice Cubes

Pour gin, Galliano and lime juice over ice into a highball glass. Complete with soda water and rub mint on the edge of the glass. Garnish with a mint spring and serve.
*Amazing cocktail that will definitely be made again in the summer!

Moroccan Winter Squash and Carrot Stew
Bon Appetit, January 2006

2 tablespoons olive oil
1 cup chopped onion
3 garlic cloves, chopped
2 teaspoons Hungarian sweet paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
Pinch of saffron
1 cup water
1 14 1/2-ounce can diced tomatoes, drained
2 tablespoons fresh lemon juice
3 cups 1-inch cubes peeled butternut squash (from 1 1/2-pound squash)
2 cups 3/4-inch cubes peeled carrots
1/2 cup chopped fresh cilantro, divided
2 teaspoons chopped fresh mint, divided

Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.) Rewarm stew. Stir in half of cilantro and half of mint. Spoon into serving dish and sprinkle remaining herbs over.

Quinoa
Bon Appetit, January 2006

1 cup quinoa
1 tablespoon butter
1 tablespoon olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped peeled carrot
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon turmeric
2 cups water

Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.

Lamb Tagine with Figs and Walnuts
Gourmet, Adventures with Ruth (Morocco)

1/2 teaspoon saffron threads
2 1/2 lb boneless lamb shoulder cut into 1 1/2-inch pieces
3 tablespoons olive oil
2 medium red onions, sliced lengthwise
1 teaspoon ground ginger
1 teaspoon ground turmeric
3 (3-inch) cinnamon sticks
12 oz dried figs (about 1 1/2 cups, preferably Calimyrna), hard ends discarded
3 tablespoons honey
1 cup walnut halves
2 tablespoons unsalted butter
2 small tomatoes, cut into 1/4-inch-thick slices
1 tablespoon finely chopped cilantro

Lightly toast saffron in a dry small heavy skillet over moderately low heat, shaking skillet, just until fragrant, about 1 minute. Transfer saffron to a small dish, let cool, then crumble with fingers.

In a 12-inch tagine, or 3-qt shallow covered casserole, combine lamb, with oil, onions, ginger, turmeric, cinnamon sticks, 2 teaspoons salt, 3/4 tsp pepper, and reserved saffron, tossing to combine. Add 2 cups water to tagine and simmer, covered, 1 hour. Add figs and honey to tagine and simmer, covered, 30 minutes longer, checking occasionally toward end of cooking time to be sure tagine is not dry, adding more water if necessary to keep meat from burning and sticking to pot. Simmer tagine until lamb is very tender and most of liquid has evaporated.

While tagine is simmering, toast walnuts in butter in a small skillet, over moderate heat, stirring frequently, until a shade darker, then set aside.

To serve, arrange tomato slices over lamb and top each with a fig. Sprinkle with walnuts and chopped cilantro.

Moroccan Chicken Brochette
adapted from About.com: Moroccan Food

1 1/2 lbs. chicken breast, cut into 3/4″ cubes
2 teaspoons salt
2 teaspoons paprika
1/2 teaspoon pepper
1/2 teaspoon ginger
1/2 teaspoon turmeric
2 cloves garlic, pressed or finely chopped
3 tablespoons chopped fresh parsley
1 1/2 tablespoons lemon juice
1 1/2 tablespoons vegetable oil

Combine all ingredients except the chicken. Add the chicken, and mix well to fully coat the meat. Cover with plastic, and leave the chicken to marinate for several hours or overnight in the refrigerator. Transfer the chicken to skewers and grill or broil about 4 or 5 minutes on each side, or until the meat is done. Serve immediately.

Moroccan Stone Fruit Soup
adapted from cuisine.com.au

2 peaches or nectarines
4 apricots
4 red plums
100 ml freshly squeezed orange juice
1 tbsp orange flower water or rosewater
1 tbsp Cointreau or Grand Marnier
2 tbsp runny honey
2 tbsp sultanas (golden raisins will substitute for this)
2 cinnamon sticks, broken in half
1 tbsp flaked almonds
1 tbsp small mint leaves

Original Recipe: Slice the fruits in half, remove the stones and cut into segments. Place in a bowl. Combine the orange juice, orange flower water, Cointreau, honey, sultanas and cinnamon sticks in a saucepan and bring to the boil, stirring to melt the honey.

Pour the syrup over the fruit and leave for 10 mins for the fruit to absorb the flavours. Pile the fruits in four shallow bowls and spoon on the syrup. Add half a cinnamon stick to each bowl. Toast the almond flakes in a dry frypan until golden and scatter on top, with a few mint leaves.

Adaptation: As stone fruit is not in season anywhere when we had our cooking club, we adapted with the following. We made the sauce as directed, then served with thawed, frozen peaches and a scoop of cinnamon ice cream (vanilla ice cream would be great too).

*The greens was just kale sauteed with garlic and olive oil. I don’t know how Moroccan it is, but I just felt like we needed something green on the plate.