In traditional Niçoise pissaladière, onions are mixed with "Pissalat" sauce (from the Niçois Occitan peis salat, "salted fish"), a paste made by macerating sardines and/or anchovies in coarse salt. Today, given the difficulty of obtaining real Pissalat, it's replaced by anchovy fillets added to the pissaladière. That's what I'd do for this 2024 version of pissaladière.
Pavlova is a dessert made with meringue, whipped cream and fresh fruit such as pineapple, kiwi, mango and red berries. The dessert was named in honor of the Russian ballerina Anna Pavlova.
Gnocchi is an Italian culinary specialty with complex historical and cultural origins. In the 20th century, gnocchi enjoyed a new wave of popularity in Italy, thanks to the spread of television and the media, which promoted traditional Italian dishes, including gnocchi. Today, gnocchi is a popular dish in many countries around the world.
Daube niçoise, like many other Niçoise dishes, is a very old recipe, considered to be a "poor man's dish", which has become a staple of Niçoise gastronomic cuisine, along with salade niçoise and pan-bagnat. I'll soon be introducing you to these two other Niçoise dishes, which are much simpler to prepare.
Legend has it that the Orloff roast was invented in the 19th century in honor of Prince Orlov, who was Tsar Nicholas I's representative in Paris. The modern version of this traditional recipe simply consists of interspersing slices of meat and cheese in a roast, before baking it in the oven.
Mushroom duxelles are a traditional French recipe dating back to the Middle Ages. It originated in the Paris region and was popularized by the cooks of the French royal court. It can be used to enhance a wide range of dishes, from roast meats to vegetarian dishes. It can also be used to complete a sauce for pasta, for example, or as a stuffing. It's a simple preparation based on mushrooms and shallots cooked in butter. - Préparation des champignons - Cuisson de la duxelles - Astuces et conseils - Idées originales (le coin d'Antho)
