Provence style tomatoes

Les tomates à la provençales (Provence style tomatoes) is a very versatile dish that can be a great side for most grilled meats, starting from a good steak. It can also be prepared and used in a quiche, adding goat chess, or bacon with it. Finally you can have it with eggs, any style. It is closed to what is known in the USA as broiled tomatoes. But the perfume of garlic and herbs transport you to the summer in Provence…

Ingredients for 2 or 3 people (if served as a side to a steak):

  • wpid-wp-1408999313692.jpeg3 large tomatoes
  • 3 garlic cloves
  • 1 tbsp of time leaves
  • 1 tbsp of rosemary leaves
  • salt and pepper
  • 3 tbsp of olive oil

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Successfully transposing Braised endives with ham, béchamel and cheese using Bok Choy

There is a recipe that I just didn’t like at all when I was kid, and like many things in life, I came to appreciate with age. This dish is the rolled braised endives in ham with grated cheese and béchamel sauce. It is a lovely filling meal, between the gratin and the casserole, and which is best served with a simple green salad – and a glass of unoaked Chardonnay sounds like a great option! The tangy lightly bitter taste of the endives is very well balanced with the salty cheese and ham combination, all wrapped with the béchamel sauce which offer a base that helps in marrying these distinguished flavors. Kids are usually put off by the slight bitter taste of the endive… Read the rest of this entry »