Copyright 1996 Lynne Rossetto Kasper
Ingredients
My friend Didier Frayssou, a wine master who can match any dish to its soul-mate wine, has a quality I adore in French men: a sophisticated palate and a love of his mom's home cooking. I don't think I'd known him five minutes before he started telling me about his mother's farçous, a type of crepe or galette that's loaded with greens, most especially Swiss chard. Didier comes from Laguiole in the Auvergne, but farçous are a staple throughout Southwest France, where all the moms have their own way of making them.
Ingredients
Crushing cooked edamame makes a thick, jade sauce that is popular in the Tohoku (northeast) region of Japan. There, the dish is called zunda, written with the calligraphy for "crushing" and "beans." Here is the savory version of zunda aé, most often used to dress fried or sautéed chunks of eggplant. Traditionally, zunda aé was made by grinding the soybeans in a mortar. In the modern washoku kitchen, a food processor simplifies the process.
Ingredients
Ingredients
Ingredients
This popular dish, called porpetton de faxolin in dialect, is irresistible. Polpettone in the rest of Italy means meat loaf, but in vegetable-crazy Liguria there is no meat in sight. This tart is wonderful as a snack, an antipasto, or a main course. For Ligurians it has the particular association of being the food that is packed to take along for hikes and country outings.
Sometimes if you cut a vegetable in a different fashion it will make it seem entirely new.