All posts filed under: Monaco


Monday Meal Review: Monaco

THE SCENE We have this crazy obsession, this culture of ours, with recording our memories. You’ve seen it before: a waiter delivers a beautiful meal to the table and, instantly, four cellphones fly up to “capture the moment.” A minute later the photos are uploaded to Facebook. Suddenly, no one is paying attention to their beautiful dinner anymore – instead they’re busy checking for likes and comments on Facebook. It’s as if our experiences are somehow not valid if we don’t snap a quick picture to immortalize them. It’s as if we can no longer sit in the present and simply enjoy “being.” I’m as guilty of this as the next person. This week my good friend Chad came for a visit. We’ve been friends for the better part of a decade – from way back in my pre-Okie life.  We weren’t expecting his company but, then again, no one ever expects Chad. He blows in like the wind. We had three days notice – he was just driving through from one big city to …

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Cognac n’ Herb Tapenade

Introducing the black diamond of Monaco: Tapenade. She glitters in the night. She belies the briny bite of the absolutely fabulous. But here’s the thing. She’s also, not so secretly, rustic. This dip and crostini topper has its origins in the grassy hills of Provence. Love for this treat spills over into Monaco and parts of Italy. While many people pulverize their blend to a paste (with a mortar and pestle or even a food processor), I prefer a rustic, coarse mixture. I like seeing the capers and slices of olives. I like seeing bits of herbs. So all I do is run my knife through the ingredients a few times. The choice is yours but, either way, this mixture tastes grand – dressed up with cognac, capers, and a sprinkling of rosemary and thyme. Serve at the beginning of your next garden party, on crusty, toasted baguette, spread on crackers, with cheese as an hors d’ouvre. And be sure to raise a glass to Provence and even sunny Monaco. Ingredients: 1/4 cup capers 2-4 anchovy …

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Chickpea Crepes | Socca

I am ready for a day-dreamy sort of day. One where I walk along the pier and smell the salty, ocean air…  On this easy-breezy day I’ll nibble  bits of crispy socca – an olive oil and chickpea based crêpe popular along the riviera. On this day I do not stumble. I do not stain my shirt. Nothing I say sounds silly and I’m free of heartache. Yes, there are days when a crêpe can do this for you… …especially if enjoyed in glitzy Monaco, with diamonds on the soles of your shoes. The bonus? This recipe is gluten-free. While the gluten-free craze has infiltrated popular culture, there are some segments of the world that have eaten this way for generations. Mostly thanks to dishes like socca. Along the Mediterranean coast socca is the go-to street food, enjoyed hot, out of hand, while walking around, listening to the  the caw of gulls. While laughing. While smiling at the clouds bumble by. I shared this treat with my friend who’d recently been to Sicily, where he said he …

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Candied Cantaloupe & Cherry Almond Tart | Galapian

. Very rarely does a dessert glisten as brilliantly as the Galapian. She’s like unlike anything I’ve ever tasted before – slices of candied cantaloupe enrobed with a light almond cake, studded with brilliant maraschino cherry drops and glazed with lavender honey. . This movie star of a dessert was invented in 1994 by Alain Bouchard in Apt, a region of France near to Monaco. While a relatively new invention, it has all the glitz and glamour that is so enjoyed by the Monégasque. . While relatively easy to prepare, this dessert brings even the fussiest gourmands to their knees. Try it for a bridal or baby shower, or maybe just an afternoon sitting by the shore, sipping sweet muscat wine (as recommended by Bouchard). . Instant glamour. . Absolutely Fabulous. Inspired the World Cookbook for Students. . Ingredients: . Sweet Pastry Dough: . 1 cup flour 1/2 cup confectioner’s sugar 1/2 cup (8 Tbsp) butter, chilled 1/4 cup slivered almonds, measured then ground in a spice mill 1 egg . Fruit & Almond Filling: . 4 egg whites …

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Menu: Monaco

On this windy Wednesday I’m visiting with a friend who I haven’t seen in seven years. We’re laughing and reliving old memories. We’re also experiencing Monaco, as I cook each of these dishes, one by one. Ava, each day bigger than the last, now helps serve the food. I’m all smiles. So what did I choose? For our week in Monaco I’ve chosen recipes fairly typical of the region – you’ll find similar in France and in Italy (such is the life when en entire country spans only 0.76 square miles).   This is a combination of rustic street food and elegant fine dining. What sounds good to you?* Chickpea Crepes (Socca) [Recipe] Forget what you know about crepes. These crispy, browned pieces of golden goodness are made with naturally gluten-free chickpea flour and plenty of olive oil. We’re talking crispy, finger-lickin’ goodness straight from the French Riveria.  Cognac & Herb Tapenade [Recipe] Olive oil cured olives with cognac, fresh thyme and rosemary, capers and a giant heaping of deliciousness. The black diamond of starters. Candied Cantaloupe & Cherry …

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Monaco. Photo by Senet.

About the food of Monaco

Monaco sparkles. Built right up on the scrubby, rocky, Mediterranean coastline, she’s bustling with luxurious yachts, zipping Ferrari, and more Formula 1 fan-wear than anyone can sport in a lifetime.  This is a place where you can pay $40 for a beer and $1,200 for vodka (just head over to Jimmy’s Bar, according to  Stepping the World). Incredible. It’s hard to believe that all this flashiness can be built into a teeny tiny country like Monaco. She’s the second smallest country in the world, measuring in at just 0.76 square miles. In this compact bit of land, there lives almost 36,000 people. I’m no math whiz, but this seems like a lot of people such a microscopic parcel of land. I’m wondering if perhaps some of the people live out of sight – perhaps in a maze of underground hideouts for superheroes? In any case the food matches the glitzy lifestyle. It’s as if you took French food and Italian food and dusted it with diamonds or, better yet, gold. Literally. (Just look at the giant …

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