Les régions de culture La cueillette

This tart recipe comes from Normandy via a ferme-auberge, le Loucel, where the chef/owner serves rustic cuisine made almost entirely from ingredients raised on the farm. Originally the chef made this cheese tart from small leftover pieces of Camembert which could not be served to clients.

This dish originates from Harry's Bar in Venice. A client at the bar had been prescribed a diet rich in raw meat to counter slight anemia. Giuseppe Cipriani created the unique dish of quite elegant simplicity. When asked by the patron the name of the dish, Cipriani was reminded by the deep red colour of the beef, of the famous painters use of these deep red tones and thus named the dish "Carpaccio" after the artist.

Traditionally, chicken tikka is cooked in a clay tandoori oven, but it works just as well on the barbeque or the grill. You can make a simple sauce for the chicken by combining low fat yogurt and finely chopped fresh mint leaves.

The origins of onion soup are unclear, some claiming it to be a Lyonnais invention and other crediting it to inns and bars around the wine trading halls of Paris. There is also much dispute over how the dish should be prepared, when to add the bread and whether the onions should be thinly sliced or puréed.

I developed a Greek cooking program for George Brown College. During my research and recipe testing, I discovered yet another great comfort food, Greek style. Moussakas served with a generous portion of fresh Greek salad, is a healthy meal that can be ready in minutes.

The Valencians' national dish originated in the countryside. They cooked snails and vegetables with rice. On special occasions rabbit and chicken were added. Beside the original paella Valencians are particularly fond of paella marinera with fish and seafood and paella mixta with fish, seafood and meat. The dish is placed in the middle of the table, and is traditionally eaten straight from the pan.


Coq au Vin

Coq au Vin was a dish prepared by Caesar when battling the Gauls, who sent him a scrawny chicken as a message of defiance. Caesar cooked the chicken in wine and herbs and invited them to eat, thus demonstrating the overwhelming sophistication of the Romans, so the story goes.


Eggplant Parmesan - Parmigiana di Melanzana

Eggplant Parmesan is one of the best dishes of Neapolitan cooking, which in turn, is one of the most interesting regional cuisines of Italy. People say it is good even if it is badly prepared, and that is almost impossible to make it badly.


Lemon Tart - Crostata di Limone

In 1998, Deborah was on her way back from Italy, and spent a few months in London, when she saw a show filmed at "The River Cafe", called the "The Italian Kitchen". She called the restaurant and arranged to spend a few days with Rose Gray and Ruth Rogers at their restaurant. Deborah really loved the lemon tart or crostata di limone. Here is the recipe.


Panzanella - Tuscan Bread, Tomato & Basil Salad

Panzanella is a traditional Tuscan summer salad. In its most basic form it is a strong white bread that is a couple of days old, great Tuscan olive oil, ripe tomatoes and basil. If you wish you can add peppers, anchovies, olives, red onions and capers to make it more interesting. It was a real pool side favourite at the Royal Sporting Club in Portovernere Italy.


Roasted Root Vegetables and Fennel

This is just about as good as it gets. Root vegetables, sweet and succulent, wedges of fennel, just golden brown, some great olive oil and about the best spice mix I have come across in a long time. Easy to make, you can prepare it ahead of time and just pop it into a hot oven 30 - 40 minutes before dinner. It makes a great partner for our Tuscan style roast beef and one of those great red wines.


Spaghetti al Limone

All golden yellow with flecks of green, this dish always reminds me of sunshine and springtime. Of all the food fragrances none is more closely associated with the Mediterranean than lemon. Lemon, both its zest and juice, is virtually the only ingredient in this sauce. From Genoa, this recipe is about as easy to make as boiling water.


Tuscan Roast Beef

Don't be misled by the name. This dish has some similarity to Canadian roast beef, but the preparation is very different. It is best prepared with rump roast, but you can use top sirloin as well. Serve as a main course with roasted root vegetables and fennel.

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