Posts made in August, 2013

Roasted red pepper & tomato bisque

Posted by on Aug 28, 2013 in Recipes by Karen Gros | 0 comments

Roasted red pepper & tomato bisque

The perfect late-summer, early-fall soup, this “creamy” bisque is achieved by thoroughly blending the soup on high speed.  The method of rolling the roasted peppers in newspaper comes from my sister-in-law, Bernadette, in Nice who learned the technique from her mother-in-law years ago.  For extra smokiness, consider adding a teaspoon of smoked paprika. Serves 6 2 lbs. (8-10 large) red bell peppers (leave half of the peppers intact, cut remaining peppers in 1-inch chunks) Newspaper, several sections 2 T.  unsalted butter 2 T. olive oil 1 large onion, sliced in half rounds 1...

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Stuffed vegetables Provençal

Posted by on Aug 19, 2013 in Recipes by Karen Gros | 0 comments

Stuffed vegetables Provençal

Wondering what to cook this time of year?  Head to your local farmers market and select an array of beautiful vegetables.  Make a stuffing of sautéed vegetables, meat, and rice (or bread crumbs), and voilà!, you have a complete meal that pleases adults and kids alike.  Similar in concept to meatloaf, my version of this Provençal classic is heavier on the veggies and more stylish than its loaf-shaped cousin. Endless variations can be created from this recipe.  Below lists summer vegetables, but equally delicious and satisfying is the array of off-season possibilities with winter...

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Basic brown rice

Posted by on Aug 19, 2013 in Recipes by Karen Gros | 0 comments

Basic brown rice

Looking for a wholesome alternative to bread crumbs?  When combined with vegetables and/or meat, rice works wonderfully as a stuffing.  Enjoy this universal recipe in all your recipes calling for white or brown rice.  The cooking method presented here maximizes taste and nutritional benefits.   Recipe adapted from Nourishing Traditions by Sally Fallon. Soaking & slow cooking the rice helps to neutralize the phytic acid content and break down naturally occurring enzyme inhibitors grain in whole grain rice. Brown rice is highest of all grains in B-vitamins and also contains iron,...

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Gourmet leisure cruise in the bay of Cancale

Posted by on Aug 2, 2013 in Normandy & Brittany, Travel with Karen | 0 comments

Gourmet leisure cruise in the bay of Cancale

What better way to experience Brittany than from the sea? We join Captain Jérôme for a gourmet leisure cruise aboard his traditional fishing boat to experience Brittany as authentically as possible ~ from the sea ~ with an epicurean picnic reflecting authentic Breton fare paired with chilled Muscadet. For those who wish to participate, the captain instructs how to master the sails; or, you may simply sit back & observe.   L’An Durzunel, a traditional wooden single-mast lugger boat, was built as a replica of an ancient fishing vessel Looking beyond the canvas sail to the rocks...

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AOP Camembert cheese in Normandy

Posted by on Aug 2, 2013 in Normandy & Brittany, Travel with Karen | 0 comments

AOP Camembert cheese in Normandy

As with most food items today, there is a traditional or artisanal product, as well as industrial products (in the case of Camembert, the industrial creamery giant Président, as well as others, produce pasteurized, machine-made Camembert). During my Normandy & Brittany tour, we savored a tour & tasting at Réo (orginally known Réaux), one of the last remaining traditional producers of Camembert cheese. Réaux AOC Camembert cheese and crème fraîche made from raw cow’s milk. Due to USDA regulation, all camembert found in the United States has been pasteurized. To be granted...

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