Cuisine of the sun : a ray of sunshine on your plate

Chef François grew up in a luscious world shaped by the celebration of the table from his very beginnings. It was natural that his path would eventually lead from hanging off his Maman's apron strings and learning to cook her free-spirited style into some of the nation's most memorable restaurants. As a beloved culinary Renaissance man, François d. Abstract: Chef François grew up in a luscious world shaped by the celebration of the table from his very beginnings. It was natural that his path would eventually lead from hanging off his Maman's apron strings and learning to cook her free-spirited style into some of the nation's most memorable restaurants. As a beloved culinary Renaissance man, François d Title 2 Copyright 3 Dedication 5 Table of Content 7 Giving Thanks 10 Le Feu Sacre, The Story of Me 12 Some final notes before you plunge in 18 Tapenade: Black Olive Puree with Capers and Anchovies 20 Warm Olives: Thyme, Orange and Garlic Confit 22 Artichoke Tarte Tatin: Caramelized Fennel and Onion, Goat Cheese, Olive Emulsion 26 Pistou: Vegetable, Bean and Pasta Soup 29 Burnt Fingers: Fried Calamari, Smelts, Shrimp and Vegetables, Rouille 32 Boonville Piment d’Ville: a Vignette 34 Grilled Sardines: fresh Herbes de Provence, Salted Capers and Charred Lemon 37 Tuna Niçoise Crudo: Eggs, Green Beans, Fingerling Potatoes, Olives & Tomatoes 40 Ode to the Farmer’s Market: a Rant 42 Roasted Beet Salad: Feta Cheese, Oranges, Pistachios and young Arugula 44 Roasted Peppers: stuffed with fresh Goat Cheese, Anchoïade sauce 46 Mussels ‘Pastis’: Spanish Chorizo, Leeks and Piquillo Peppers 49 Marseille Fish Soup: Rouille, Garlic Croûtons and Gruyère 52 Provençal Sunshine: Bourride of Codfish, Shrimp, Mussels, Saffron Orange Broth 55 The Origins of Bourride 58 Cured Black Cod: Fried Chickpeas, Piquillos, Chorizo Croquettes & Anchoïade 61 Chorizo Croquettes 63 Simple grilled Loup de Mer: served with Artichokes Barigoule and Olive Tapenade 65 Not so Simple Loup de Mer: Roast Sea Bass, Swiss Chard, Tomato Confit, Saffron Sauce 67 Albacore Tuna and Mussels ‘Marseille Style’: seared Tuna, Mussels, Olive, Capers, Tomato Sauce 71 A Simple Roast Chicken 73 A Rant about Chicken Stock 75 Chicken in Half Mourning: Provençal Truffles, Leeks, Carrots & Foie Gras 78 Crispy Duck Confit: Ratte fingerling Potatoes, Olive Tapenade sauce 81 SuDan Farms: Grass fed Lamb at it’s Best 84 Grilled Lamb Chops: Lavender Honey & Herbes de Provence, Vegetable Tian 86 Roasted Lamb Hind Shanks 88 Provençal Lamb Daube ‘Gui Gedda’: Grass fed Lamb Stew inspired by Chef Gui Gedda 91 Côte de Bœuf: Tomato Confit, Garlicky Swiss Chard 93 Tomato Confit 96 Beef Cheek Daube: Slow Cooked Beef, Olive & Orange stew, Saffron Risotto 98 Beef Daube Cannelloni: Slow Cooked Beef, Olive & Swiss Chard 101 Roast Tail and Trotters Secreto: Wild Arugula, New Haven Peaches, Mustard Vinaigrette 103 Panisses: Chickpea Frites, Herbes de Provence and Piment d’Ville 106 DeNoble Farms: Sustainable Farm Fresh Produce locally Grown in Tillamook, Oregon 108 Artichokes Barigoule: baby Artichokes simmered in White Wine, Thyme and Basil 110 Artichoke & Goat Cheese Ravioli: Tomato Confit, baby Arugula, Barigoule Jus 112 Ratatouille 115 Penne with Ratatouille 117 Shepherd Vegetables 119 Pine Mushrooms Persillade 121 Salted Caramel Apple Beignet 123 Vacherin of Strawberries: Tarragon frozen Yogurt, Strawberry Lavender Soup 126 Maman’s Apple Tart: Caramel Ice Cream, Salted Caramel Sauce 130 Compote of Cherries: Lemon Verbena Ice Cream, Lemon Puffs 133 Roasted Peaches: Brown Sugar and Vanilla Butter, Vanilla Ice Cream 136 Brown Butter and Fig Tart 138 Chocolate Profiteroles 141 Julia Child's Chocolate Cake 143 Three Generations 145 Index 146 Through his inspired collection of recipes, Francois de Mélogue now emerges as a leading proponent of both contemporary and traditional renditions of the flavorful cuisine from the south of France and surrounding regions. Your mouth will water as you join his family's epic picnic of a simple grilled Loup de Mer with Artichokes Barigoule or foraging through the woods looking for mushrooms to cook in fragrant mixture of duck fat, garlic and herbs. Close your eyes and be transported to the old port in Marcel Pagnol's Marseille by the scent of his Mussels steamed in Pastis with Spanish Chorizo, Leeks and Piquillo Peppers. Delight in his wildly popular Artichoke Tarte Tatin or his exhilarating version of the classic fish stew Bourride he lovingly calls Provencal Sunshine. Every dish is a reflection of the moment; an edible photograph of Francois' mind. Delight in desserts that sweetly cross the fence between American and French cultures like salted caramel apple beignet, brown butter fig tarts and even his version of Julia Child's classic dense chocolate and almond cake. Lush photography coupled with tender childhood reminiscences, and classic and reimagined Provençal recipes make Cuisine of the Sun, A Ray of Sunshine on Your Plate perfect for those who love food and jubilate our relationship to it. This is not just another cookbook, but an invitation to take a seat and join in the celebration of life from a true foodie's perspective.