french omelette

French Omelette

Have you ever seen a French chef make a crepe? They do this wonderfully quick motion with their wrist while holding the crepe pan, making the crepe flip over perfectly. They do the same thing with their omelettes too. A French omelette, also known as an omelet aux fines herbes, is flipped over and cooked on both sides before it’s folded into thirds to create the finished presentation. I’m not ashamed to admit that the whole flick of the wrist movement scares me and I avoid it when I can. Whenever I make a crepe or a French omelette, I simply use a really large spatula to aid me in flipping the food over. It works perfectly every time and I don’t have any fear that my food will end up on my kitchen floor rather than back in the pan.

pistou

Pesto Sauce (Basil Sauce)

Pistou, also known as the French version of pesto sauce, is like a dream come true for me. My favorite herb to grow, cook with, and eat is basil. I just love its flavor and aroma; both have this incredible ability to set the mood for whatever I’m making. Whether it’s a basil sauce pizza that has me imagining the Amalfi coast, or a white bean soup au pistou giving me visions of Avignon, basil has a transportive quality. 

puff pastry turnovers

Puff Pastry Turnovers

When they say context is everything, it’s really true. The word chaussons means slippers in French, but it’s also the name given to puff pastry turnovers. Strange, right? That’s why you’ll usually hear the dessert version of the word followed by whatever fruit it’s been made with. Usually, that’s chaussons aux pommes (apple turnovers), or in this case aux fraises (strawberries). With the abundance of farm-fresh, aromatic, sweet strawberries, I can think of nothing better than using them in delectable puff pastry turnovers like this.

fougasse

Fougasse

After a couple of unusually hot days in California, I couldn’t help but feel some anticipation for summer. I spent the weekend by the pool, bbq-ing, indulging in my favorite ice cream, and watching travel videos of the French Riviera. I love watching those travel guide films, especially when they share views of the beautiful lavender fields of Provence and glimmering turquoise waters of the Cote d’Azur. To quell my pressing need for a dose of Southern France, I made this Provencal olive bread called fougasse. Eating the flavorful bread, warm out the oven, I could almost feel the sea breeze on my face and smell the lavender trailing through the air.