Les articles de Jennifer

Jennachevaletblog
Recettes/Recipies
Par Jennifer
Publié le 25/08/2012

Paris When It Sizzles...

Ingredients:

- 1/2 cup flax seeds

- 2 medium zucchinis, peeled and cubed

- 2 heaping tablespoons of PPP Piment d'Espelette Mustard

- PPP Fleur de Sel with Piment d'Espelette, Fresh herbs such as cilantro, tarragon, etc...

- Fresh veggies, PPP half-baked tomatoes, arugula, etc to garnish

and even when it drizzles, no matter what the crazy Parisian weather one thing it sure; Paris is the capital of crêpes. Sweet or savory, superb or just so-so, one can find the French pancake just about on every street corner. However, what does one do if they are a "Raw Foodie"? Create an sizzling spicy raw version, bien sûr !


In the blender, pulse the flax seeds until they are a powder.
Add the chopped zucchini with enough water until it blends smooth (this will depend of the power of your blender; pour the water prudently to avoid adding too much.)
Add the piment d'Espelette mustard and the herbs and spices of your choice.
Spread the batter 1/8 inch thick on the silicone or dehydrator sheets and place on the dehtdrator for approximately 6 hours.
The crêpe should be pliable but dry.
Serve with a variety of fresh veggies, arugula, and sun-dried (or half-baked!) tomatoes.

Moutarde au Piment d'Espelette | Fleur de sel au piment d'Espelette | Tomates mi-séchées
Jennachevaletblog
Paris
Par Jennifer
Publié le 25/08/2012

La Caféothèque

La Caféothèque
50-52 rue de l'Hôtel de Ville
75004 Paris
Tél: 01 53 01 83 84
www.lacafeotheque.com

An "ology" is a discipline of study, the suffix pertaining to a science or any other branch of knowledge. The list is endless...anthropology, ecology, oenology, oleology, cafeology...what??
Yes, we have become quite serious and scientific about not just wines, but olive oil and coffee as well !

Being very passionate about oleology, the study of olive oil, I was surprised at how marvelled I was when I first discovered (and by discovered I mean tasted) cafeology. Located on right bank of the Seine just across from Ile Saint Louis, the Caféothèque offers a choice of approximately 20 different beans from 11 different countries. Yes, I was thinking the same question I frequently am asked about olive oil; can each onereally taste that different? And the answer for coffee is the same as for olive oil...OH, YES !! How does grilled pineapple, plum liquor, cactus flower, sweet potato, or even black truffle sound? Fortunately they offer cafeology courses for the curious who are eager to learn more.

Jennachevaletblog
Recettes/Recipies
Par Jennifer
Publié le 03/08/2012

You Scream, I Scream, We All Scream for... Olive Oil ?!?

- Artisanal Vanilla Bean ice cream

- Ripe Fruity Olive Oil from Oliveraie du Capéou or Moulin de Piétourouze, Yuzu Olive Oil, or a Green or Black Fruity Olive Oil of choice

- Fleur de sel from Camargue

Here's a riddle for you...what do you get when you take vanilla bean ice cream, a nice fruity olive oil, a bit of fleur de sel layered one right on top of the other? The most surprisily delicious desert you never would have imagined!

To recreate the Olive Oil Sundae like we make here on the "Island of Ice Cream" (also known as Ile Saint Louis of course!) take a scoop of an all-natural artisanal-made vanilla bean ice cream (here we have Tahitian vanilla bean) and poke holes with either a chopstick or a straw to allow the olive oil to get all the way down to the very last bite. Then take your pick of olive oil...the most popular chez nous have been the Ripe Fruity Bouteillan or the Ripe Fruity Cayet Roux...and drizzle generously over your scoop of ice cream. Add the pinch of fleur de sel and serve to your amazed guests.

Huile d'olive au yuzu | Fleur de Sel de Camargue | Huile d'olive "Le Moulin de Piétourouze" | Huile d'olive "L'Oliveraie du Capéou"
Jennachevaletblog
Recettes/Recipies
Par Jennifer
Publié le 04/07/2012

When life hands you lemons, drink LIMONCELLO !!

- 1 part PPP Limoncello

- 2 parts sparkling water

- Vanilla ice cream as generously as you like !

Or better yet, make a limoncello Float ! Simply mix 2 parts sparkling water with 1 part PPP Limoncello made with the famous lemons of Menton (on the French Riviera). Add a generous scoop of the best vanilla ice cream you can find and voilà!
 

Limoncello
Jennachevaletblog
Nos bonnes adresses
Par Jennifer
Publié le 29/06/2012

How delicious it is to eat Locavore !!

QUATTRO GATTI
via Valverde, 95
Ragusa Ibla, Sicily
Tel: 0932 245612

Carnivore, omnivore, crudivore, LOCAVORE !! Of all these different "vores", LOCAVORE is, in my humble opinion, the one that makes the most sense and also happens to be a large part of our philosophy here at PPP. 

You've heard of the concept by now, which is not a new concept at all, just how most people have been eating for centuries. Obviously, being a Locavore is more diverse and delicious in some places than others. Such is the case in Sicilia, yes that enchanted island across the Mediteranean from us here in Provence. An island rich in incredible "produtti tipici", Ragusa Ibla in particular is the quintessential destination for locavores.
  

I was an quest to discover the local specialties and found just about everything I was looking for in Quattro Gatti. This osteria with a garden is owned by Marcello and Livia and is exemplary in serving nothing but the best local products... from Giarrantana onions served traditionally to a Semifreddo with almonds from Avola (a mix of bitter and sweet almonds which Marcello explains makes it more aromatic as there is no flavoring added, just almonds, milk and cream...basta!)
Marcello is more than happy to tell you about the origins of all of the products, including the famous Tonda Iblea olive of the region, which is served both as table olives and as green and grassy award-winning oil. Livia, who picks the herbs fresh from te garden next to your table, can help you choose amongst the delicious choices. Tutti a tavola !!



Locavore
Jennachevaletblog
Province
Par Jennifer
Publié le 15/06/2012

PPP in St. Rémy!

Première Pression Provence aux huiles du Monde
16 blvd. Victor Hugo
13210 St. Rémy

Joël Durand
3 blvd. Victor Hugo
13210 St. Rémy
www.chocolat-durand.com

Le Roma
3 blvd. Marceau
13210 St. Rémy
www.leromastremy.com

Chez Lolo Mauron
Mas de la Pyramide
04.90.92.00.81

In the picturesque Alpilles (the limestone mountains just south of Avignon meaning "Little Alps"), St. Rémy is just the fairy tale village that you expect to find in Provence. From the 3000 sheep hearded though the main boulevard every year on Pentecost to the Provençal style bullfights from Camargue, this is the heart of Provençal traditions. While the village is small enough, it helps to know the "bonnes adresses". Of course, my new favorite is the recent addition of the entire line of Première Pression Provence in the elegant Les Huiles du Monde located at 16 blvd. Victor Hugo.


And it just happens to be located across the boulevard from what I believe to be the best chocolate in France. Joël Durand, a master chocolatier passionate about his creations, uses the fresh plants from the region to create his divine chocolates and caramels. To discover another sweet specialty, continue to stroll down the boulevard Victor Hugo until you arrive at Le Roma. Famous for its' ice creams, Le Roma, in fact makes to best Sacristain in town. The Sacristain is the specialty of St. Rémy, a long twisted flaky pastry filled with frangipane and crusted with meringue and toasted almonds.



No visit would be complete without a stop at the most traditional of all, a place that I know very well, like it was my grandfather's house. On the route to Les Baux, tucked away behind the mental hospital where Vincent VAN GOGH was interned after chopping of his ear in Arles and where he painted various works, you'll find a small sign marked Mas de la Pyramide. As you descend the sloping entry, prepare to step back in times as you enter this ancient Roman quarry and farmhouse carved into the cliffside. While the field of olive trees, the antique farm tool collection, and the four-century old farmhouse filled with tradition and history (including the deed signed by King Louis XIV!) are all breathtaking, it's the owner of this incredible property which brings people from around the world, and even the president of France, again and again. Lolo, as he is know, is the boisterous and legendy proprietor who still cuisines his grandmother's Provençcal recipies be it for 2 or 200 guests! The tapenade omelettes are famous, the classic leg of lamb of the region is always on the menu, the coffee is made with his grandfather's sock, and the entertainment... Well, just ask him to sing Le Tango Corse or even better about his cousin who went hunting without a rifle or ammunition and caught the biggest most beautiful hare that never existed... which was cooked over a fire with no flames by his mother that was baking the bread that they ate last week ;-)
 
  

St. Rémy | PPP
Jennachevaletblog
Recettes/Recipies
Par Jennifer
Publié le 07/06/2012

The First Signs of Summer...

For your Zucchini Flower Omelette for 4 people, you'll need:

- 12 Zucchini flowers

- 6 free-range eggs (organic if you prefer)

- A splash of water

- Green Fruity olive oil, enough to cover the pan

- Fleur de Sel from Camargue with Piment d'Espelette

In Provence, just before the cicadas start to sing and the lavender finally blooms, certain signs of the glorious summer season start to appear on the market. Cherries, especially from the village of Venasque near the Mont Ventoux, are the best eaten directly from the tree (as I did just a couple of weeks ago!) but are jus as delicious elaborated by the top chefs in Paris into macarons or even gaspacho.

However, my absolute favorite sign of the season are the wonderfully pungent yellow-orange zucchini flowers. I was very excited to find some of the first flowers of the season during a recent weekend in Provence and I was delighted to recreate one of the first dishes I tasted upon my arrival in Provence eight years ago.


Typically zucchini flowers in Provence are stuffed and fried, however I find their delicate flavor better served in a L'Omelette aux Fleurs de Courgettes, this remarkable yet simple dish that eight years later has still not left my memory.



Zucchini Flower Omelette: 

In a bowl, beat the eggs with a fork and add that splash of water.
Add the Green Fruity olive oil to the pan over medium heat.
Add the eggs to the pan and gently lay the 12 zucchini flowers (green stems removed)
When ready to flip, moisten a flat dish water and use to flip and slide the omelette.
Cut into four pie-slices and garnish with Fleur de Sel au Piment d'Espelette.

Fruité Vert | Fleur de sel au piment d'Espelette