I regret to inform you that, because I am an American male of a certain age, I make a niçoise where all the ingredients — except for the eggs — are grilled.
The way you write about food is almost as good as the food itself. I know you will take that as a compliment thank you for giving me your words on my favourite salad… And the sandwich my Italian grandma used to make for picnics on aboule good night before, and smash it down in the refrigerator with a heavy pan, then cut into wedges on the day for serving… XO
Brooke! I am really truly thrilled you love reading my stories and histories! Thanks so much for being here! Also... I can't believe your grandma used to make Pan Bagnat and I love knowing this - and fascinated to learn that she weighed the sandwiches down overnight! Thank you for sharing that xo
I've had/seen many versions of salade nicoise, but never one like this! I guess we have Escoffier to thank for the green beans and potatoes? I wish I could make this version, but baby favas and tiny purple artichokes are never to be found in Colorado. I do however love a good pan bagnat!
Jamie, I have a book that I want to give you. It was my mother’s book. It is Marion Brown’s “Pickles and Preserves.” I’d be honored to give it as a gift. I wanted your email so we could connect, and I’d get an address and mail it. I don’t know if France has PO Boxes, so I would not have your personal address.
I regret to inform you that, because I am an American male of a certain age, I make a niçoise where all the ingredients — except for the eggs — are grilled.
Damn you, Jeff! Your punishment will be making it for me when I finally do visit you.
aussi longtemps que vous visitez pendant la saison des grillades
Genial!
Heretic!
So much yes! What a lovely salad and the picture of it just makes me want to dive in! Also Escoffier’s Salade Noémi sounds a little intimidating... 👀
Oh my! Lol! But it sounds kind of delicious !
I think you inspired me to try both, thank you!
Really? I’ll want details! And photos!
The way you write about food is almost as good as the food itself. I know you will take that as a compliment thank you for giving me your words on my favourite salad… And the sandwich my Italian grandma used to make for picnics on aboule good night before, and smash it down in the refrigerator with a heavy pan, then cut into wedges on the day for serving… XO
Brooke! I am really truly thrilled you love reading my stories and histories! Thanks so much for being here! Also... I can't believe your grandma used to make Pan Bagnat and I love knowing this - and fascinated to learn that she weighed the sandwiches down overnight! Thank you for sharing that xo
So the artichoke is not cooked? Interesting. Many thanks!
Correct. Get the small violet ones, trim them, and slice very thin. We ate them this way on carpaccio in Italy, too.
The first time I heard the term "pan bagnat", I envisioned a swarthy Southern man with meaty hands eating this in the bath. Scout's honor.
I bet it happened at least once.
I want photos.
So do I. So do I.
New idea for a coffee table book: Naked Men Eating.
Oh, babe...
Yes please - gorgeous!
I've had/seen many versions of salade nicoise, but never one like this! I guess we have Escoffier to thank for the green beans and potatoes? I wish I could make this version, but baby favas and tiny purple artichokes are never to be found in Colorado. I do however love a good pan bagnat!
Jamie, I have a book that I want to give you. It was my mother’s book. It is Marion Brown’s “Pickles and Preserves.” I’d be honored to give it as a gift. I wanted your email so we could connect, and I’d get an address and mail it. I don’t know if France has PO Boxes, so I would not have your personal address.
You know me on Twitter as @ProssElizabeth.
I just learned it's not supposed to have steamed green beans. Alors!
Lol 😂 Anyway, the fava beans are better!