Creamy Provencal chickpea soup, also known as Fourmade, is at its very core a hearty soup made by an impoverished people to provide an inexpensive and healthy yet filling meal. It’s surprisingly rich and luxurious tasting. So much so that even my 9-year-old son is convinced it has cream in it. Once you make the basic recipe try embellishing with leeks, chickpeas, grated Parmesan, cooked rice or even croutons fried in olive oil. …
pas·sion: a strong feeling of enthusiasm or excitement for something or about doing something
I have been involved in quite a few heated discussions surrounding food in my life. I have successfully argued and disproved the myth of Catherine di Medici; whether Italian truffles are better/worse than Perigord truffles and even who has better rib tips, Hecky’s in Evanston or Lem’s on 75th street in Chicago. I am very passionate and deeply opinionated about subjects I hold dear. Controversy is not something I shy from. Nor am I troubled by my penchant for digging my heels in and relentlessly fighting till I turn blue in the face, maybe even purple. I am decidedly stubborn. Strangely I have noticed this seems to be a recurring trait of people with French blood coursing through their veins. Recently I was involved in an internet flare-up on a favorite food writing board. The conversation heatedly broke into two opposing camps, the romantics and the scientists, with each side passionately arguing their points. Perhaps more accurately for my overly literal friends hellbent on reducing life to a series of experiments and cold numbers, one side argued scientifically. The debate centered around the question is cooking an act of love or a scientific process.
Cooking is like love — it should be entered into with abandon or not at all.
– Harriet Van Horne