One of the most endearing and favorite of all Provencal dishes is Petits Farcis or stuffed vegetables, also known as lu farçum in the Niçard (Nice) dialect. They are the perfect and easy family meal that can be served hot, cold or warm and everyone loves to eat them. Petits Farcis are best made in the summertime when so many great vegetables, like sun-ripened tomatoes, round zucchini, and thin eggplants start to appear in the farmers’ markets but really can be made any time of year….
Shake Shake Shake, Shake Shake Shake, Shake Your Shuka – KC and the Sunshine Band
This week’s post, actually it should have been last week’s but i got busy, is going to be quick and dirty. I won’t make excuses. I promised a simple weekly post about what we were eating and here it is week two, and I already screwed up. We had planned a weekend away from Vancouver’s snowmageddon, visiting family in Poulsbo, Washington then a leisurely drive down the coast to Astoria, Oregon in search of the Goonies. Everything was so rushed to get on the road that I forgot my sole New Year’s resolution. I did not have a lot of time to think so I reached for a dish that was quick and packed a lot of spicy, comforting flavors. The kind of dish you would probably make hurriedly after finding out your friends, whom you had forgotten that you drunkenly invited over for brunch three weeks ago, were going to be only a few minutes late. Shakshuka is one of those dishes that crosses all cultural boundaries and in the process, has become as ubiquitous on menus worldwide as New England Clam Chowder is in the United States. Shakshuka is piperade on spicy steroids. The word itself translates to “mixture” and generally implies an egg dish with a tomato and chili sauce. It is as much a culinary chameleon as pistou is in Provencal cuisine. You can add whatever you have on hand and still call it shakshuka, baby. I have friends who told me of adding chorizo, goose, fried sweet potatoes or eggplant, but I like a simpler version.
Gazpacho Andaluz: chilled Tomato, Watermelon and Vegetable Soup
“Del gazpacho nu bay empacho”
“You do not get an upset stomach from gazpacho”
~ Spanish Proverb
The name Gazpacho originated from Latin, ‘caspa’ meaning ‘leftovers’. Gazpacho originated as an Arab soup made from old bread, water, olive oil and garlic. Shepherds enjoyed the early version but it was substantially enhanced by farmers working hard in the hot sun and were refreshed with the cold soup that not only quenched hunger and thirst but provided much needed vitamins and salt. After the discovery of the New World, tomatoes found their way into this classic chilled soup. At Figue, we have added a granite of Piquillo Peppers and pureed watermelon to further soothe the soul.
Come to Figue to enjoy the perfect antidote to Summer’s heat