|Len baked a Pissaladiére -- a Provençal onion tart named for a type of anchovy|
preparation (pissalade) that was once popular in Nice. Black olives, anchovies,
and a great quantity of caramelized onions top a yeast-dough crust.
I was very interested in the cookbooks cited as sources for these many and varied foods. The Time-Life cookbook of provincial French foods, books by Patricia Wells, online cookbooks, Julia Child and More Company, and a number of others provided the recipes. A few more of the many dishes:
|Chicken Normandy with calvados and cream. Delicious!|
|A superb vegetable gratin made by our friend Howard.|
|Provençal Roast Tomatoes and a corner of another,|
different Salade Niçoise.
|A liver mousse in the shape of a frog.|
|Champigonons à la Grecque.|
|Green bean salad, gougères (cheese puffs), and hand-made bread.|
|The desserts were really scrumptious! Here: mini-pavlovas (which under that name, actually originated in New Zealand,|
but that's not important now) with a fruit topping. The recipe was in a book titled Potagers.
|An apple tarte. This was gone before I arrived at the dessert table.|
|Coeur à la creme. There are two here: one from a French recipe, and the|
other from a Betty Crocker recipe. I only tried the French one.
|A fruit plate. Welcome with all the heavy food.|
|At the table -- including my inadvertent selfie.|