The Salad Niçoise is a classic dish from Nice, France that features loads of veggies and is filling but not heavy. Filled with sparkling flavor, I tend to use whatever is in my pantry and modify it, but the standard recipe can be followed. I like this one from Jillian Rae Cooks:
INGREDIENTS FOR THE SALAD
DIRECTIONS Place the potatoes in a large pot of salted water and bring to a boil. Cook until fork tender (approximately 8-10 minutes). Drain and place in a bowl. Dress the potatoes while still hot with olive oil and salt and pepper and then let cool. At the same time bring a smaller pot of salted water to a boil. Fill a medium sized bowl with water and ice and set aside. Blanch the green beans for 2 minutes or until bright green, drain and transfer the beans to the ice-cold water to stop them from over cooking. Drain, pat dry, and set aside. Whisk together all ingredients for the dressing and place in the refrigerator until ready to use. To assemble the salad, arrange all ingredients “for the salad” separately on a large platter. Shake the dressing well and pour evenly over top and garnish with salt and pepper.
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I’m already making a list of places to go when this is all over. And the top of my list is a return to Paris, and no trip is complete without a stop at Angelina. A full service tearoom, Angelina is world famous for the best hot chocolate in the world, and some of the most delectable pastries. Located at 226 Rue de Rivoli, across from the Tuileries Gardens, it’s a perfect stop after a stroll through the manicured lawns. Housed in a beautiful Belle Époque building it is a feast for the eyes as well. From their website:
“ In 1903, the confectioner Anton Rumpelmayer founded Angelina with his son René, a tea house at No.226, Rue de Rivoli, named after his daughter-in-law. The location’s charm and the Rumpelmayer’s skill and expertise with pastries quickly made Angelina the place to be amongst the elite. Proust, Coco Chanel and the biggest French fashion designers gathered in the famous tearoom.” If you’re stuck in self isolation during this time I promote pure escapist fantasies to get by. I am currently pretending I’m in the French countryside living a simple and charming life, and not stuck in my apartment in Chicago. Part of my pretending is preparing a full rustic French dinner. On the menu: haricot verts, poulet à la moutarde, and roasted baby potatoes. I use this recipe for the chicken, it’s a favorite and is easy and always turns out fantastically. Read on for the full photo instructions and my quarantine induced decent into madness.
Do you like champagne? Do you like cocktails? Then you’re going to love the French 75. The story goes that the drink got its name because it’s kick was like a French 75 machine gun. The following is a recipe from Jonathan Stiers on how to make the gin version, but if you’re ordering it in a French restaurant get it with cognac, it’s the traditional way.
Ingredients (Makes 1 cocktail):
Directions:
It takes 1000 elderflower blossoms to make one bottle of St-Germain. The liqueur, with its botanical flavor, is a favorite in champagne based cocktails but lends itself to a variety of mixed drinks. The delicate elderflower blossoms are harvested by hand once a year in France. The bottle itself is sure to be one of the prettiest on your bar, and it really does add something special when added to even a standard glass of Prosecco. Read on for a collection of St-Germain based cocktails for the next time you want a little French inspired addition to your menu.
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