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January 29, 2010

By The International Kitchen

Artichauts en Barigoule (Artichokes in "Barigoule" Sauce)

Filed Under  Recipe

Enjoy this wonderful recipe from sunny, beautiful Provence. Artichokes are a popular springtime vegetable in Provence, and this is one of the most traditional French preparations. You can make it at home or experience it yourself on one of our fabulous culinary vacations in France! Ingredients 3 small artichokes fresh thyme and bay leaves 20 g smoked bacon (about ¾ ounce) 2 tbsp Olive Oil 20cl white wine (about 1… Read
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Posted

January 29, 2010

By The International Kitchen

Arancini di risu (Sicilian Rice Balls)

Filed Under  Recipe

h2. April 2007 Arancini di risu (Sicilian Rice Balls) A traditional Sicilian appetizer, these rice balls are a real treat! See our wonderful cooking vacations in Sicily for more on this enchanting, mysterious island. Ingredients * 500 gr (about 2 cups) Italian rice * 3 eggs * saffron (optional) * 120 gr (about 4 oz) firm cheese such as provolone, cubed * dried bread crumbs * oil for frying *… Read
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Posted

January 28, 2010

By The International Kitchen

Vellutata di Zucca (Pureed Pumpkin Soup)

Filed Under  Recipe

This simple recipe is perfect for the onset of fall and is surprisingly versatile. Don't like sage? Try it with a bit of curry, coriander, or nutmeg. You would be surprised how the taste changes, but still lets the squash itself shine through. Ingredients 1 lb. pulp from any type of cooking pumpkin/squash 1 pint (or more) of vegetable or chicken stock 1 shallot 4 sage leaves (fresh) Olive oil… Read
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