"There is one mistake we nearly all make when attempting French cookery. We make it too complicated."
And here are two wonderful dishes to prove this quote from Elizabeth David's French Provincial Cooking:
*Piments doux en salade (thinly sliced red pepper, olive oil, and black olives)
*Oeufs en cocotte Pascal (eggs cooked au bain marie and served with a mustard cream seasoned with tarragon, chives and parsley)
I'm really enjoying cooking with Elizabeth these days.
5 comments:
I received a couple of Patricia Wells's cookbooks last year and was delighted to learn how simple many of my favorite dishes were. I think sometimes the simplest food is the best.
I am a firm believer that simple is best.
These dishes look perfect, especially those peppers with olives.
Hi Jen,
For sure! I also think simplicity is key in good cooking.
Hi Sandy,
Thanks! The pepper salad was delicious. We especially like it next to a bowl of puy lentils served with some garlicky sausages.
Paola
Beautiful Paola. I've just recently bought a couple of Elizabeth David's books and they're superb.
These look lovely Paola. The colours in the salad are amazing.
Post a Comment