kateq's Reviews
4 recipe(s) reviewed. Showing 1 to 4Sort by: Title 
| Date | Rating
Provence: the Beautiful Cookbook
By Richard Olney
Perennial - 1999
Aioli : page 242
This is another recipe that makes me grateful to Richard Olney. He lays out techniques in just enough specificity so that one can make it without feeling overwhelmed by the instructions. It does require a good sized mortar and pestle--or a bowl that can sub for the mortar while you use the pestle from your normal sized mortar. But the effort --all that pounding--is well worth it. The resulting sauce is simply wonderful. I use it in Bourride, as a dip for vegetables, on the side of pot roasts/brisket/etc. It's also great with fish.
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Mussels a la Mariniere : page 245
The classic bistro mussel preparation--so easy and delicious. It's also the beginning of more complex dishes, but I'm not sure that I don't like these the best. A bowl of mussels, a dish for shells, bread to sop up the sauce, and a nice wine to go with--heaven.
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Persllade : page 247
This is one of those deceptively simple recipes. Chopped parsley and garlic with a little lemon --- but make it in a mini processor and it's a gummy mess. Here, Olney lays out the precise technique and the result is perfect. I use it to garnish soup, to finish sauces for fish, vegetables--actually the uses are endless.
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Tomates a la Provencale (Provencal Tomatoes) : page 173
Another classic--Fabulous with the beautiful tomatoes of summer, but really quite wonderful with plum tomates or even cherry/grape tomatoes the rest of the year. The persillade makes all the difference...
Panko works well here.
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