Caramelized onion polentart

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A golden version of the pissaladiere, the onion and anchovy tart from Provence.

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I add a second polenta tart crust left from when I baked this tarte polenta.
I’ve painted it with olive oil, baked it.

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Garnished with onions cooked till brown in the olive oil from a can of anchovies with a little garlic. Garnished the crust. Added red chili and a few anchovy filets. Re-baked briefly. Decorated with green olives and thyme. You can make it without anchovies if you add a little soy sauce to the onions.

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Cut when it’s cooled. I eat it at room temperature, and in this season that means warm.

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Le zoo de panisses et tapenade verte

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I’m playing with animal cookie cutters and Provence’s classics.

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Same recipe as these bunny panisses you’ve seen a few weeks ago.

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Green olive tapenade.

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Served with sticks of cucumbers and toothpicks. You have a nice Summer appetizer or light meal.

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Dacquoises glacées aux saveurs de chocolat, noix et poire.

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A light biscuit dacquoise refreshed with pear and ice-cream. A French sweet plate announcing Autumn…well end of Summer…ok, the end of mid-Summer. No, we won’t have snow tomorrow, but it seems we’ve passed the peak of heat. Let’s celebrate with a little baked dessert.

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Walnut flavored mini-muffin sized dacquoises.

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Aren’t they fluffy ? The dacquoise is really great, that’s the macaron in less heavy.

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Soft-serve version of the brownie ice-cream. That would look nicer with fully frozen ice-cream but there was not enough time.

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Des poires pour la soif. Pears for thirst is a French old saying.

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This is a cake in parts…

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Bunny panisses

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Panisses are chick pea based appetizers and street stall snacks from the South of France. They exist in different shapes but I guess the bunny style is rare. My recipe is also alternative. Normally you need chick pea flour that I didn’t have. So I found another way.

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Soak a cup of dry chick peas. Put them in the blender with 2 tbs of olive oil. Add enough water to get a creamy sauce. Simmer on /medium low heat, stirring till you get a cooked thick paste. That takes 15 to 20 minutes. Add salt, and flavoring if you want. It has to be well dried.

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Spread on cooking paper. Let cool. Put one hour or more in the fridge.

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Cut and fry or stir-fry in olive oil.

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Serve hot, with salt or a sauce of your choice.

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Harissa for instance.

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I joined white cucumbers and basil leaves. These are fried garlic chips. I fried them as I was testing my oil heat.

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I also fried the cut out bits. I flavored them with that toppings.

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Both were yummy.

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Pichade lazy

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Tonight, a good pichade. Lazy because I was too lazy to walk to the shop and get yeast for the dough. And I used a machine…

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Tchak, tchak…lots of onions.

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In the home-bakery (the jam program).

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On dough with 1/2 whole wheat flour, it is made with baking powder.

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Baked. It’s different with yeast, but this version is nice too.

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Petite soupe de poisson (fish soup 2.0)

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Adaptation of the fish soup from Provence that often served with bread croutons, rouille sauce and grated cheese.

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I had the fish soup base (explanation here), reheated with saffron, turmeric, red bell pepper, hot chili.

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Prepared croutons, then rubbed them with raw garlic.

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Rouille (garlic sauce).

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That should be cheese, it’s my beloved sake kasu + miso.. (read here).

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Side one : Raw veggies.Thinly cut goya (bitter squash) and red bell pepper.

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Side two : steamed veggie. Sweet corn and romanesco.
All that makes a meal !

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Tarte au sucre lorraine (grandma’s sugar bread)

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La tarte au sucre du dimanche. The sugar pie for Sunday afternoon visitors.
Yes, there are 2 of them in this post. Not the same days. OK, 2 days in a row. You start eating this humble simple sweet brioche, and you never stop…

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The grandmas (les Mémés ) and the aunties (les Tantines) would bake it. With little variations. Poked or not. Just butter or a little cream.

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Ideal with a cup of coffee. Yes, I have mismatch vessels… That makes the food taste more authentic.

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