Notes about Recipes in this book

• Pamela's pasta salad with chicken, artichokes, and black olive pistou (La salade de Pamela aux pàtes, au poulet et aux artichauts avec le pistou d'olives noires)

  • Nancy402 on July 11, 2022

    Perfect simple dinner dish for a summer evening. Used cappelletti dried pasta, which was very pretty with the pistou. Grilled artichokes in a jar worked well. Added cherry tomatoes for colour. Served warm over arugula. Delicious and easy.

• Broccoli polenta with tomato sauce (La polenta de brocoli à la sauce tomate)

  • Yildiz100 on June 03, 2017

    I suppose the use of thyme is Nicoise but it tasted out of place to me. I will replace it with basil next time. This recipe is hard work because the polenta gets soooo thick but you just have to keep stirring! It started with lots of lumps and after 2/3 of the cooking time I thought getting rid of them was hopeless, but when it was truly cooked through the polenta became acceptably smooth. Looked like a lot of sauce but it was just right.

• Grilled swordfish over rice in vierge sauce (L'espadon grillé avec du riz, sauce vierge)

  • lkgrover on August 09, 2019

    All the flavors of southern France on your plate! This was a delicious, light rice dish with swordfish, vegetables, & herbs. I cooked jasmine rice in a rice cooker.

• Duck with bigarade orange sauce and duck fat-roasted potatoes (Le canard rôti, sauce bigarade, pommes de terre rôties à la graisse de canard)

  • lkgrover on February 03, 2019

    Good roast duck with potatoes. My bigarade sauce has a strong orange flavor, without being sweet. I removed the fat from the pan according to the directions, so the finished duck was not fatty.

• "To catch a thief" braised pork (Le porc braisé au "Pour attraper un voleur")

  • lkgrover on January 19, 2020

    Delicious slow-cooking/braised pork. The fennel & herbs give a lovely aroma while cooking.

• Madame's peaches and cream tart (La tarte de Madame aux pêches et à la crème)

  • Nancy402 on July 19, 2022

    Made this with apricots and it was very good. I expect peaches and figs will be just as good in this simple, but very luxurious dessert. Allow time for it to cool and set nicely.