Scrounging for lunch on a recent work-from-home day, we came up with a heel of bread, a hunk of gouda cheese, and a few eggs. We didn’t have high hopes for lunchtime satisfaction. But then we remembered an old favorite, the classic French croque madame.
It's Escapes Month, so we asked a few of our friends to share inspiration from their travels. Here is a delicious piece of sun, sand, and bottarga from the Côte d'Azur and Lucy of Lucy's Kitchen Notebook.
On the Côte d'Azur, we escape to our secret beach before the cicadas begin to hum. Morning shadows still long, cedars on the hill protect the little harbor from the sun. The sun is piercing through in spots along the shore and we settle down. The water is so crystal clear we can see the fish swimming among the rocks.
Back at the house, Brigitte is rolling out veal escalopes in her cool Mediterranean tiled kitchen, lights off, shade down. She’s got some poutargue. She’s working her way along each flattened escalope with a sharp knife, slicing each one into smaller strips, getting ready to sear them.
Whether you’re standing in line at a street vendor in Paris or in front of your stove on a Saturday morning, crêpes feel like an extra-special treat. Of course, it’s often not so much about the delicate, tender wrapping as it is about what decadent filling you choose to put inside. Do you have a favorite?
If you've ever traveled to the South of France or had the good fortune of trying the local confection Nougat de Montélimar you know that once you take a bite of that chewy bar filled with the heady taste of honey and the crunch of roasted pistachios and almonds, you're hooked.
No cheese or charcuterie plate is complete without cornichons for me; I must have these tart, pickled French gherkins with them. I love them with a Ploughman's lunch, and they are a traditional accompaniment to raclette. But I started wondering; are cornichons just pickled baby cucumbers, or are they a specific kind of cucumber that grows very small?
Definitely not a foolproof take-it-to-work lunch, but for those that work from home (or want to save this for the weekend), we love whipping together some crêpe batter the night before, letting it rest and then filling it with whatever we've got on hand for lunch the next day. It's warm, it's satisfying and it's quick.