Cuisine niçoise : sun-kissed cooking from the French Riviera

From easy weeknight meals to more elaborate Sunday dinners, learn the recipes and cooking style from the "other" French cuisine--the one that forms the foundation of the Mediterranean diet and celebrates local, fresh and light. Cuisine Niçoise is designed with olive oil, rather than butter and cream; is light, rather than bathed in rich sauces. And it uses fresh, locally sourced produce. Hillary Davis--food writer, cooking instructor, creator of the popular food blog Marché Dimanche, and resident of the Niçoise area for over eleven years--introduces us to Cuisine Niçoise the cooking from the south of France, from the region surrounding the city of Nice, in her compelling new cookbook. Filled with information, tips, stories and recipes--Cuisine Niçoise is a complete guide with over 100 recipes and gorgeous color photographs.;Introduction; Niçoise Ingredients; Beginnings; Swiss Chard Stems Stuffed with Tuna; House Olives; Torn Socca with Sea Salt and Black Pepper; Fresh Herb Cheese with Honey and Toast; Fried Salt Cod Balls; Chilled Mussels with Tarragon Shallot Mayonnaise; Nicolas Rondelli's Frivolities; Asparagus with Soft-Boiled Egg Dip; Naked Meat Balls; Pistachio Parmesan Chickpea Fries; Stephan's Fish Toasts; Uncle Johns; Mini Pan Bagnat; Soups; Cantaloupe Soup with Raw Beet Salad; Cloudlike Chicken Basil Lemon Soup; Creamless Creamy Chickpea and Sage Purée; Madame's Spinach, Pea, and Pecorino Romano Soup. Introduction Niçoise Ingredients Beginnings Swiss Chard Stems Stuffed with Tuna House Olives Torn Socca with Sea Salt and Black Pepper Fresh Herb Cheese with Honey and Toast Fried Salt Cod Balls Chilled Mussels with Tarragon Shallot Mayonnaise Nicolas Rondelli's Frivolities Asparagus with Soft-Boiled Egg Dip Naked Meat Balls Pistachio Parmesan Chickpea Fries Stephan's Fish Toasts Uncle Johns Mini Pan Bagnat Soups Cantaloupe Soup with Raw Beet Salad Cloudlike Chicken Basil Lemon Soup Creamless Creamy Chickpea and Sage Purée Madame's Spinach, Pea, and Pecorino Romano Soup. Shrimp and Fish Soup with Toast and RouilleCelery Root Rémoulade Soup with Celery Leaf Salad Sébastien Broda's Cream of Pumpkin Soup with Lemon Chilled Red Pepper, Orange, and Yogurt Soup with Parsley Salad Vegetable Pistou Soup Lentil Swiss Chard Soup with Orange Zest Rustic Garlic and Sage Soup Vegetable Soup over Toast with Poached Egg Salads Mesclun Salad Candied Olive Polenta with Tomato Salad Traditional Salade Niçoise Stephan's Celery Root Salad with Red Caviar Pamela's Pasta Salad with Chicken, Artichokes and Black Olive Pistou Cours Saleya Crudités Salad. Grilled Swordfish SaladA Bouquet of Broccoli Niçoise Rice Salad Romaine Lettuce with Tuna Caper Dressing Herbes de Nice Salad Late-August Double Fig Salad with Arugula, Goat Cheese and Hazelnuts Orange, Black Olive, and Gorgonzola Salad Pastas, Risotto, Pizzas Food Processor Fresh Pasta Pasta Party with Three Sauces Egg Noodles Angel Hair Pasta with Friday Sauce Swiss Chard Gnocchi Risotto with Parmesan, Ricotta and Lemon Niçoise Macaroni Goat Cheese Ravioli with Wild Mushrooms Savory Rice Pudding with Spinach and Parmesan Pissaladière Menton Tomato and Onion Pizza. Vegetable Garden PizzaPizza From the Sea Vegetables Broccoli Polenta with Tomato Sauce Niçoise Zucchini Tian Little Stuffed Vegetables Chickpea, Eggplant and Zucchini Fritters Swiss Chard with Pears, Raisins, and Candied Garlic Braised Fennel Baked Stuffed Zucchini Flowers with Tomato Sauce Chickpea Crêpes Stuffed with Niçoise Ratatouille Vegetables with Anchovy Dip Deep-Fried Vegetables with Sage Roasted Winter Vegetables with Polenta Parmesan Croutons Easy Weeknights Tuna in Rosé Wine over Tagliatelle Honey and Vermouth-Roasted Pork Tenderloin with Fig Vinaigrette Salad. Vegetables and Hard-Boiled Eggs with Hot Anchovy and Garlic DipGrilled Swordfish over Rice in Vierge Sauce One-Pan Chicken Dinner Mussels in Creamy Pernod Sauce Niçoise Stuffed Fresh Sardines Lamb Sauté with Ratatouille Sauce and Potatoes Shrimp with Lemony Aïoli Niçoise Cod Egg Noodles with Chicken, Anchovies, Olives and Mushrooms Mountain Trout in Wine Sauce with Mushrooms Swiss Chard Omelette Sunday Suppers Caramelized Pork Roast with Olive Jam Tour de France Zucchini Pie Chicken with Boiled Vegetables and Aïoli Duck with Bigarade Orange Sauce and Duck Fat-Roasted Potatoes. From easy weeknight meals to more elaborate Sunday dinners, learn the recipes and cooking style from the other French cuisine---the one that forms the foundation of the Mediterranean diet and celebrates local, fresh and light. Cuisine Niçoise is designed with olive oil, rather than butter and cream; is light, rather than bathed in rich sauces. And it uses fresh, locally sourced produce. Hillary Davis---food writer, cooking instructor, creator of the popular food blog March Dimanche, and resident of the Niçoise area for over eleven years---introduces us to Cuisine Niçoise the cooking from the south of France, from the region surrounding the city of Nice, in her compelling new cookbook. Filled with information, tips, stories and recipes---Cuisine Niçoise is a complete guide with over 100 recipes and gorgeous color photographs, and includes: Sidebars about ingredients, culture and shopping. Additional recipes from three cutting-edge Niçoise chefs. A section on typical Niçoise ingredients. Contact information on restaurants and the hours of open-air markets. Recipes include: Creamless Creamy Chickpea and Sage Soup Naked Meatballs Mini Pan Bagnat Candied Olive Polenta with Tomato Salad Traditional Salade Niçoise Savory Rice Pudding with Spinach and Parmesan Pistou Tomato Tart in a Basil Crust Salmon with Summer Vegetables and White Wine Sabayon Limoncello Cake with Towering Meringue Peach and Raspberry Salad with Dark Chocolate Sorbet Madame's Peaches and Cream Tart From easy weeknight meals to more elaborate Sunday dinners, learn the recipes and cooking style from the "other" French cuisine--the one that forms the foundation of the Mediterranean diet and celebrates local, fresh and light. Cuisine Niçoise is designed with olive oil, rather than butter and cream; is light, rather than bathed in rich sauces. And it uses fresh, locally sourced produce. Hillary Davis--food writer, cooking instructor, creator of the popular food blog Marché Dimanche, and resident of the Niçoise area for over eleven years--introduces us to Cuisine Niçoise the cooking from the south of France, from the region surrounding the city of Nice, in her compelling new cookbook. Filled with information, tips, stories and recipes--Cuisine Niçoise is a complete guide with over 100 recipes and gorgeous color photographs, and includes: Sidebars about ingredients, culture and shopping. Additional recipes from three cutting-edge Niçoise chefs. A section on typical Niçoise ingredients. Contact information on restaurants and the hours of open-air markets. Recipes include: Creamless Creamy Chickpea and Sage Soup Naked Meatballs Mini Pan Bagnat Candied Olive Polenta with Tomato Salad Traditional Salade Niçoise Savory Rice Pudding with Spinach and Parmesan Pistou Tomato Tart in a Basil Crust Salmon with Summer Vegetables and White Wine Sabayon Limoncello Cake with Towering Meringue Peach and Raspberry Salad with Dark Chocolate Sorbet Madame's Peaches and Cream Tart The author of Le French Oven introduces the flavors of Southern France with more than 100 recipes—plus tips, stories and more in this illustrated volume. From easy weeknight meals to more elaborate Sunday dinners, learn the recipes and cooking methods of the "other" French cuisine—the light, fresh flavors of the French Riviera. Like most Mediterranean fare, Cuisine Niçoise uses olive oil rather than butter, and focuses on fresh, locally sourced produce rather than rich sauces. Cooking instructor Hillary Davis was a resident of the Niçoise region for more than a decade. Now she shares recipes and cooking techniques that celebrate the South of France in Cuisine Niçoise. The recipes range from salads to pizzas and from starters to desserts. Traditional Salade Niçoise, Pistou Tomato Tart in a Basil Crust, and Limoncello Cake with Towering Meringue are just a few of the featured delights. Filled with information, tips, and stories, this complete guide also includes sidebars about Niçoise culture and food markets; additional recipes from three cutting-edge Niçoise chefs; a section on typical Niçoise ingredients; and more. From easy weeknight meals to more elaborate Sunday dinners, learn the recipes and cooking style from the "other" French cuisine—the one that forms the foundation of the Mediterranean diet and celebrates local, fresh and light. Cuisine Niçoise is designed with olive oil, rather than butter and cream; is light, rather than bathed in rich sauces. And it uses fresh, locally sourced produce. Hillary Davis—food writer, cooking instructor, creator of the popular food blog March Dimanche, and resident of the Niçoise area for over eleven years—introduces us to the cooking from the south of France, from the region surrounding the city of Nice, in her compelling new cookbook. Filled with information, tips, stories and recipes, Cuisine Niçoise is a complete guide with over 100 recipes and gorgeous color photographs.