La Tartine Gourmande

Leftovers à la française

Béatrice Peltre — Fri, 06 Mar 2020 11:59:16 +0000

In the family, we rapidly nicknamed my mother "la reine des restes" (the queen of leftovers) because she'd make a point of keeping every scrap of food, keeping in the fridge variously sized containers filled with leftovers that most people would eventually dispose of. Except that with my mum, these always ended up somehow inside another dish. Ping, just like that!

Like her, I am always extremely satisfied when I am able to use up every piece of produce I have before buying fresh ones.

You too?

So naturally, I was excited to contribute to the winter issue on Food Waste of Edible Boston--also Edible Worcester as a matter of fact.

I wrote an article and created 4 recipes about this topic: apple and almond gratins with chocolate bits; a cake au saumon; a hachis parmentier; and red kuri squash and quinoa fritters.

I hope you will like these new recipes and also think about ways to give a second life to your scraps of food and bits of leftovers.

You will feel a sense of satisfaction, I promise!

Enjoy!

Did you notice I am back here? ;-)

Sicily in September with a food styling and photography workshop

Béatrice Peltre — Fri, 08 Mar 2019 09:57:11 +0000

Anna Tasca Flower and Herb Garden, Case Vecchie

I am super pleased to announce that I am returning to Case Vecchie, Anna Tasca Lanza Cooking School, to co-teach a 5 day food styling and photography workshop this coming fall with my friend Fabrizia, owner of the school.

The workshop is held September 16 to 21, 2019.

At Case Vecchie (located in Vallelunga) and in Sicily, the opportunities for strong pictures are everywhere. With its magical light, its people and atmospheric landscapes.

Case Vecchie

If you are not familiar with the area, Case Vecchie is located in Vallelunga, amongst picturesque Sicilian countryside, at less than 2 hours south east of Palermo . The cooking school is surrounded by rolling hills and vines--this is where Tasca d'Almerita Regaleali wines come from too. So if you are looking for quietness and slow pace, farmland and hills and olive trees, this is the place to be.

We want you to have a unique Sicilian experience filled with amazing food and rich encounters.

Next to food styling and photography sessions, you will learn about, and cook, authentic Sicilian food.

Kitchen at Case Vecchie

You will also learn how to use your camera to become a better food photographer, how to style food with hands on assignments, and how to create pictures that tell a story.

A Sicilian story.

Around Case Vecchie in Spring

Beautiful Artichokes from Sicily

Fabrizia's flower and vegetable garden--it is magnificent--will provide the gorgeous produce we will utilize: you cannot get more local then this!

We will also make local excursions--such as visit a ricotta making farm--to learn about food traditions, and how to best utilize light and camera settings on location.

Ricotta making farm

Props at Case Vecchie

Foods of Sicily

And while all of this is happening, you will also be able to take fulfilling walks on the scenic hills that surround the school--be prepared for the stupendous views--or/and rest and relax by the marvelous pool.

Pool at Case Vecchie

Such a special place. And such generous people.

TO REGISTER for this workshop, and for more details about cost and the school itself, please follow this link.

But for now, the pictures speak of the past experiences I've had at the school with other attendees that came to meet us.

Have a look!

Case Vecchie

We hope you join us for a festive fall celebration in Sicily.

Come along!

Hills and vines surrounding Case Vecchie -- Pool

Example program:

Monday, September 16
3:00 to 7:00 pm: Check in and settle into your accommodation.
7:30 pm: Sicilian aperitivo and dinner at Case Vecchie.

Tuesday, September 17
9:00 am: Breakfast around the kitchen table
10:30 am: Introduction to the workshop. Discussing basic and advanced camera features with first food styling and photography session in the gardens.
12:30 pm: Sicilian aperitivo outdoors followed by lunch in the kitchen.
2:00 – 4:00 pm: Rest and relax. Use the pool or explore the Case Vecchie surroundings.
4:30 pm: In the kitchen for a cooking lesson and food styling session with Béatrice and Fabrizia.
Followed by aperitivo and dinner.

Wednesday, September 18
7:45 am: Visit a local shepherd and cheesemaker, Filippo Privitera, to see ricotta making. Picnic breakfast included. Return to Case Vecchie to go over photography techniques.
11:30 am – 2:00 pm: Sicilian Cheese tasting followed by lunch.
2:00 – 4:00 pm: Walk through the vineyards and the surrounding landscape for the chance to take pictures of the landscape and day to day comings and goings on the farm, or a chance to relax by the pool.
4:30 pm: In the kitchen for a cooking lesson and food styling session. Followed by aperitivo and dinner.

Thursday, September 19
9:00 am: Breakfast around the kitchen table
10:30 am – 2:00 pm: In the kitchen for a cooking lesson and food styling session followed by lunch.
4:30 pm: Cantina tour and tasting at Case Grandi followed with a walk back to Case Vecchie and a sunset aperitivo and then dinner.
12:30 pm: Sicilian aperitivo outdoors followed by lunch in the kitchen.
2:00 – 4:00 pm: Rest and relax. Use the pool or explore the Case Vecchie surroundings.
4:30 pm: In the kitchen for a cooking lesson and food styling session with Beatrice and Fabrizia. Followed by aperitivo and dinner.

Friday, September 20
8:00 am: Breakfast around the table.
9:00 am: Depart for Polizzi Generosa to visit the D’Angelo pottery factory to see the traditional firing ovens and the studio where all tiles and ceramics are hand-painted.
12:00 pm: Lunch at local salumeria and return to Case Vecchie.
5:30 pm: Cooking lesson followed by farewell dinner.

Saturday, September 21
9:00 am: Breakfast around the table.
10:00 am: Checkout and goodbyes!

Fabrizia Lanza

A food styling and photography retreat on Antiparos island, Greece

Béatrice Peltre — Mon, 25 Feb 2019 14:42:38 +0000

Fish on Greek plate, Greece
Photo credit: Béatrice Peltre

Hello everyone, I hope my post finds you all well. It's been a while, and I am yet not back to blogging more regularly--although it is coming somehow....

But today, I thought to pop in because I have fresh inspiring news.

Cyclades island
Photo Credit: Alex Flickr

Antiparos island
Photo credit: Saffron Gatherers

I am super excited to announce that in conjunction with Saffron Gatherers, from June 10 to 14, 2019, I will be leading another 5 day food styling and photography retreat in the heart of the Cyclades islands with the lovely Cliodhna Prendergast, food writer, photographer, chef and co-founder of Lens and Larder.

We are thrilled to have you join us!

Antiparos Island, Greece

Antiparos Island
Photo credit: areti-anagnostopoulou-flickr

You will be staying at Another Island on the island of Antiparos, an estate that offers a collection of five beautiful uniquely restored homes at the top of Agios Georgios hill overlooking Despotiko island.

Another Island, in Antiparos

Lodging at Another Island, in Antiparos

There are so many photographic opportunities in Paros and Antiparos islands, and around the area where we will be staying!

In this retreat, we want to offer you the experience of enriching yourself with food styling and photography practices, and having a visual and culinary adventure following the charm of Greek simple slow living.

Another Island Kitchen, in Antiparos

Another Island is completed with an attractive well equipped stone loggia kitchen, where we’ll be cooking + shooting. The space has also an old outdoors wood-oven where our Greek chef will cook some of our meals; we will be able to dine, relax, and enjoy the sunset on the many tranquil terraces at our disposal.

Another Island Dining Area, in Antiparos

Antiparos island
Photo credit: EnKayTee

Here are some of the highlights of our retreat:

You will find more details on Saffron Gatherers page here.

AND, to register, follow this link.

We hope to have you amongst us for this unique Greek experience.

A visit at a local ceramic Yria studio on the island of Paros
Photo credits: Glow/gr,Ioanna Roufopoulou- Glow/gr, Sandra Choremi

Fish on Greek Plate, Greece
Photo credit: Beatrice Peltre

Cliodhna Prendergast

Apple Crumble Recipe with Pistachios and Cocoa Nibs

Béatrice Peltre — Sat, 20 Oct 2018 11:00:27 +0000

Apple Crumble

The arrival of fall makes me jump and dance. Growing up in the northeastern part of France surely has a lot to do with it. Maybe because it announces a more quiet time of year with fewer activities, less noise, less heat, and peaceful afternoons and evenings enjoying crispy days outside and cosy ones inside. Fall is by far my favorite season. For its beautiful root vegetables. The smells found in the forest.

Fall Root Vegetable Box

And its apples! I can easily say that I am an apple lover. So it's just natural that I am constantly looking forward to visiting apple orchards at this time of year, and by luck there are oh so many pretty ones in New England where we live. We went apple picking a few weeks ago with friends and since then, I must have cooked at least 3 or 4 times this apple crumble recipe. As soon as the dessert is gone, my family asks for more--and when they are nice with me, I even heat milk in a pot that I infuse with vanilla, I separate eggs and mix them with a little sugar to prepare a pot of crème anglaise. "It's your Irish grand father's and great grand father Billy's favorite!" Philip always likes to remind Lulu and Rémy when we eat custard. Rather than eat it, they prefer to drink it. That's how much custard--with apple crumble--is loved in our household. Give it a try!

Apple Crumble Recipe with Pistachios and Cocoa Nibs

You need:

For the apples:

1 1/4 kg (2 3/4 pounds) apples (best cooking apples such as Macoun or Cortland), peeled, seeded and sliced
1/4 cup (50 g) blond cane sugar
Zest of 1 organic lemon, finely grated
1/2 vanilla bean, seeds scraped out

For the crumble topping:

1/2 cup (50 g) gluten free (for us, and you if you like) rolled oats
1/2 cup (60 g) sorghum flour
1/4 cup (40 g) dark muscovado sugar
1/4 cup (30 g) sliced almonds
1/4 cup (40 g) green unsalted and shelled pistachios, coarsely chopped
1/4 cup (40 g) sunflower seeds, coarsely chopped
1/2 vanilla bean, seeds scraped out
Pinch of sea salt
2 tablespoons cocoa nibs
70 g unsalted butter, at room temperature

Steps:

Preheat the oven to 375 F (190 C) and butter a 10 x 8 " (25 x 20 cm) (or equivalent) baking dish; set aside.
In a pot, combine the apples with the sugar, lemon zest, and vanilla seeds and bean. Bring to a boil, and simmer for 15 minutes, or so, or until the apples are soft; set aside.
In the meantime, in a large mixing bowl, combine the oats, flour, dark muscovado sugar with the slices almonds, chopped pistachios, chopped sunflower seeds, vanilla seeds, salt, and cocoa nibs.
Run in the butter with the tips of your fingers until you have a crumbly texture; set aside.
Place the cooked apples in the baking dish.
Top with the crumble.
Bake for about 30 minutes.
Serve lukewarm with a scoop of vanilla ice cream, plain yogurt, or vanilla-flavored custard (crème anglaise--I have recipes in my cookbooks, if you own them)

Food Photography retreats in Greece, September 2018

Béatrice Peltre — Wed, 28 Mar 2018 10:40:03 +0000

Hello everyone! So happy to be returning today (after such a long time, I know.....), especially because I came to share a project I've been working on for a few months now. It's a good reason! In conjunction with Saffron Gatherers, I am announcing that I will be holding two beautiful retreats in Greece this fall. Have you always dreamt of spending time to explore and photograph the blues and whites and the nooks and corners of a Greek island? I have! And I cannot wait to be able to make this adventure happen and take you there with me. So let's, shall we?

Serifos Chora--Coco Mat Eco Residences (Photo credit: from top to bottom; left to right: Istock; Coco Mat Eco)

Join me for a fabulous five day retreat (2 set of dates to choose from) staying at the beautiful residences Coco - Mat Eco on the exceptional island of Serifos in Greece.

Serifos Coastline (Photo credit: IStock)

Coco Mat Eco residences are houses built in respect of both local traditional architecture and contemporary eco friendly practices. The lodgings are simply stunning. Located by the lovely Vagià beach, the hotel invites you to ease up and slow down, and enjoy an authentic Cycladic experience away from the hassle of tourists. In this retreat, we will embrace this splendid setting by the beach, and gather for food styling and photography sessions and inspiring local activities (cooking, pottery making) and touring.

Serifos--Béa's styled food (Photo credit: from top to bottom, left to right: loannisdg-flickr; Béatrice Peltre)

(Photo credit: Béatrice Peltre)

During our time together, we will discuss DSLR camera basics (ISO, aperture, speed, and white balance, all camera knowledge to use during the entire retreat if you are not yet familiar with the basics), light, composition, and styling. I will take you through the process of utilizing natural light (especially warm and photogenic in Greece in September) to create a composition and photograph food images with the mood you envision. You will learn: * fundamentals of styling food thanks to hands-on sessions using beautiful local produce; * the tricks of the trade to overcome technical challenges to make an image; * how to choose the right props to create images that tell the story you want. We will also discuss how important it is to bring the human element in a photo to give it life and movement. When we tour and visit the island, you will have plenty of opportunity to practice landscape photography, and then action shots when we cook together. We will cover photo editing, and go through a traditional workflow using Lightroom and Photoshop--an important step with an image to eventually define your style and brand. And finally, we will take time to reflect and share feedback about the images you will have created, so that you are able to benefit from each other's creative eye. This is always a beloved time of the retreats I've led in the past as collaborative work is key to progress. In between all of it, you will also swim, relax, take in the slow pace of Greek life, make pottery, ride a bike if you want, and photograph and photograph, more and more. The choice of this retreat is meant to offer the opportunity to better your photographic skills and take beautiful photographs to enrich your personal portfolio. To feed your passions. We hope you will leave inspired and enriched with new friendships too. We all need bits of this in the crazy pace of life and our current world, non? I do. So......if you are interested in one of these two retreats (September is also one of the best times to visit Greece), read on as the details about the contents--and many interspersed pictures of the hotel and accommodation--and the registration process follow below.

CONTACTS

TO REGISTER, please visit this link to contact Dimitra with SAFFRON GATHERERS at info@saffrongatherers.com FOR ANY ADDITIONAL QUESTIONS you may have, do not hesitate to contact me at bea@latartinegourmande.com

Coco Mat Eco Residences (Photo credit: Coco Mat Eco)

Serifos (Photo credit: loannisdg-flickr)

Coco Mat Eco Residences (Photo credit: Coco Mat Eco)

(Photo credit: Béatrice Peltre)

Serifos--Béa's styled food--Coco Mat Hotel (Photo credit: from top to bottom; left to right: ; loannisdg-flickr; agapozoi; Béatrice Peltre; istock; Coco Mat Hotel)

The details

WHEN: Retreat 1: SEPT 22-26, 2018 Retreat 2: SEPT 26-30, 2018 WHERE: SERIFOS ISLAND IN GREECE STAYING AT COCO ECO MAT RESIDENCES FOR WHO: This retreat is open to anyone aspiring to learn more about food styling and photography, to people keen to discover and learn about the slow pace of a traditional Greek island, to food lovers and culinary professionals, food bloggers, cookbook authors, instagrammers, and anyone interested in a wonderful life experience rich in human relationships. You will need to bring a camera (DSLR camera preferred but not mandatory), a tripod and a laptop, and a notebook. We will have many props for you to utilize. INCLUDED ARE: * 4 nights in single occupancy at the fabulous Coco Mat Eco residences** by Vagià beach on Serifos island, Greece. * 1 welcome drink upon arrival * 4 gourmet breakfasts * 3 gourmet lunches * 4 gourmet dinners (including wine and cocktails). The food is prepared with local Greek ingredients. Vegetarian options are possible so please let us know about your food restrictions beforehand so that we can make the necessary arrangements. * 2 food styling and photography sessions taught by Béatrice Peltre * 1 post production session in Lightroom, Photoshop, VSCO and Snapseed taught by Béatrice Peltre * 1 feedback reflection session on images created led by Béatrice Peltre * 1 Greek cooking class taught by talented chef Haris Nikolouzos * 1 hands on cooking class taught by a local cook to learn how to make a Greek pie using traditional filo pastry * 1 thematic workshop “Play with clay” held at a local ceramic studio * Touring of the island including the visit of the village--at the top of the hill--(chora) and its castle (you can read more about the history here) * Swimming at the gorgeous Vagià beach * Bike rides around the hotel area * Transportation to/from Coco-Mat Eco Residences once arrived on the island ** Rooms are based on single occupancy (every room has a double bed). EXCLUDED ARE: Airfare to Athens, Greece; ferry tickets to/from Serifos island (port of Piraeus); travel insurance (recommended as no refunds are offered once registered. COST, TERMS, AND CONDITIONS €2.700 per person (airfare is not included) Deposit: 50 % of the total cost: €1.350 (due when a spot in the retreat is confirmed via email by Saffron Gatherers; Balance due on August 10th, 2018 . The space is limited to 10 people for each retreat. Please make sure you can make it before completing registration. There will be no refund for this retreat due to the logistics involved and upfront costs.Travel insurance is highly recommended in the unlikely case of natural disasters or other unexpected events.

Serifos (Photo credit: istock)

Coco Eco Mat Residences (Photo credit: Coco Mat Eco)

(Photo credit: Béatrice Peltre)

(Photo credit: loannisdg-flickr; istock; Béatrice Peltre; Coco Mat Eco)

(Photo credit: Béatrice Peltre)

(Photo credit: loannisdg-flickr)

(Photo credit: Coco Mat Eco; loannisdg-flickr; Béatrice Peltre; loannisdg-flickr; Coco Mat Eco)

(Photo credit: Béatrice Peltre)

(Photo credit: istock; loannisdg-flickr)

Coco Mat Eco Residences (Photo credit: Coco Mat Eco)

Serifos (Photo credit: loannisdg-flickr)

ITINERARY DETAILS

DAY ONE: Arrival day at COCO - MAT ECO RESIDENCES IN SERIFOS According to the current ferry schedule, arrival at the port of Serifos will be between 6:30 and 7:00 PM. We will meet you at the ferry and drive together to Vagià bay located just 6.5 km / 4 miles from the port (10 minutes). Distances in Serifos are rather short and we won't need more than 35 minutes to travel even to the most remote places of the island during the retreat. Arrival at Coco-Mat Eco Residences and room allocation. Welcome drinks at the reception and dinner at the hotel to get to know each other and feel the aura of the place. Travel tip: Please ensure that your flight to Athens arrives no later than 1:30 p.m. today. If you prefer to arrive one day in advance, we can recommend a central hotel to make a reservation. There are a lot of things to do in Athens if you arrive early. You may visit the Parthenon and the Acropolis Museum, wander through Plaka, Syntagma, Thissio, Monastiraki -the historical center of Athens- or take a Square Walking Tour with a professional guide, while at the end of the day you can enjoy your dinner in an open-air restaurant. This could also be the perfect opportunity for you to visit Greece and the Cyclades. Hop on a boat and visit more islands. If you’re looking for a hotel, we can recommend some great options. Ask us for advice on what to do on the island. DAY TWO: FOOD STYLING & PHOTOGRAPHY SESSION - 1 After breakfast at the hotel we will start with a first food styling & photography session, introducing the basics about how to use your camera (DSLR) manually. Béa will guide you through her typical workflow to build a food image. We will have a variety of surfaces, props, fabrics, and local produce at our disposal for the session. After lunch at the hotel, we will take a rest to enjoy the crystal clear waters of Vagià beach in front of our hotel. Later on we will drive to Chora to visit the castle at the top and walk in the alleys among the chalk-white houses in order to capture the elusive golden hour, when light is red-orange and soft -a brief window of time elsewhere but long in Greece. The view from Chora and the light before and during the sunset is unique and every minute is precious. Diner will be enjoyed in a traditional restaurant in Chora. DAY THREE - FOOD STYLING & PHOTOGRAPHY SESSION - 2 After breakfast at the hotel, Béa will lead a second styling & photography session on the terrace and the beach nearby. This is a unique opportunity to tell a story of foods connected to their surroundings. For lunch we will drive to a beachside tavern to experience a meal in a typical traditional Greek island tavern, discovering slow-cooked dishes of totally hearty Greek food, prepared by a local cook who is considered an expert in real Greek home-cooked food. After lunch we will drive to Chora for the thematic workshop “Play with clay”, held in a local ceramic studio. Then we head out for an afternoon tour of the island. Serifos has a long mining history. Its soil is rich in mineral ore deposits, so the island quickly prospered thanks to its various mines and in the past it was known as “the Iron Island”. Today rusting trucks, railway tracks and parts of pithead machinery lie abandoned on the island’s hillsides and several galleries are actually open to visitors in the southwest side of the island. The place is very interesting for photographic exploration; there is a magical atmosphere in which time seems to be standing still. Serifos also boasts an impressive 116 churches and sanctuaries that ought to be admired. We will visit one of them, the Taxiarchon Monastery - a 16th-century monastery - and then we will drop by the Chrysoloras winery, where the owner and winemaker Christos Chrysoloras makes bio certified wine with a local grape variety called Serfiotiko, which produces a unique white wine. Dinner will then be enjoyed at the hotel. DAY FOUR - HANDS-ON TRAINING ON IMAGE POST-PROCESSING & HANDS - ON GREEK COOKING CLASS After breakfast at the hotel, a talented chef will teach you how to cook a special dish of Greek cuisine and a local cook will guide the group through the basics of traditional “filo pastry” for a Greek pie (“pita-making”). Most home cooks in Greece do not use the store-bought thin sheets of “filo”, since they make their own: a thick, crunchy “filo” made with olive oil. This “filo” can be used for almost all Greek pies and since it has no butter, it is a crust that can be used in vegan recipes as well. After the cooking class or after lunch (depending on the preferences of the group) Béatrice Peltre will give you a hands-on training on how to best process your images, have review and critique sessions, in order to help you go home with images that are ready to be printed or put online, sharing her favorite tips, tricks, and shortcuts to get you ready for Lightroom (if you are a beginner). Lunch will then be enjoyed at the hotel. In the afternoon we will rest and and spend time swimming at the beach, walking or riding a bike in the area until dinner time, when we lay the table on the beach. This again will be an opportunity to capture the elusive golden hour when the light is perfect for photographing the dinner table at sunset in front of the sea on Vagià bay. That afternoon will be an ideal time to soak in the peaceful Greek life by the seaside-- wearing your swimming suits for the day if you wish, since formal attire is not required at dinner. Dinner will be an occasion again to raise our glasses to scrumptious food and good health as a seal of the new friendships made. DAY FIVE - FAREWELL BREAKFAST After a good, soulful breakfast you will pack your bags and be driven to the port of Serifos where we will say goodbye. You will board on a ship and sail to the port of Piraeus (2.5-hour trip). The Athens International Airport "Eleftherios Venizelos" is approximately 45 km/27.96 miles from the port (50 minutes by taxi). More information regarding travel arrangements will be sent to you after registration. This is a prospective itinerary. It is subject to modest modifications, dependent on local weather, new opportunities and the preferences of the group.

About Saffron Gatherers: A team of film production professionals who love to tell untold stories, to capture unseen pictures, to seek out the perfect location, to wait for the perfect light. One of the most compelling elements about our retreats is to bring people from all over the world together and ensure that we have the best conditions to share common passions and knowledge. Join us to make “creative zones” beyond borders and boundaries and become THE GATHERERS of precious ingredients and cherished moments, soulful dishes and joyful experiences, new friendships and up-to-date knowledge, strengthening in this way human interaction through the Mediterranean culture, lifestyle, diet and the astonishing beauty of Greece.

Teaching a workshop in Sicily -- October 2017

Béatrice Peltre — Tue, 25 Apr 2017 09:38:52 +0000

Sicilian countryside

I am so excited to announce that I will co-jointly teach a food styling and photography workshop combined with Sicilian cooking classes with my friend Fabrizia Lanza for the third time. We have such fonds memories of our times together with previous students that we wanted to do it again.

Fabizia Lanza at Case Vecchie

Our 4 day 5 night workshop will be held at Case Vecchie, Fabrizia's beautiful cooking school located on the Tasca D’Almerita Regaleali Winery and Estate in central Sicily (Italy) between October 24 to October 29, 2017. Registration is now open and you can find a lot more information about the contents of the workshop on Anna Tasca's website following this link. Here are a few things you need to know. The area is located in a scenic and rural part of Sicily, on a large wine estate--imagine open fields with rolling hills and vines. You will enjoy amazing local Sicilian cooking made with the traditional scrumptious local produce--Fabrizia has an amazing vegetable garden--and by the way, every year, she hosts a 10-week Cook the Farm program which just finished. I hear it was amazing. Accommodation is in charming rooms that are part of the 19th century Case Vecchie country home and cooking school. Beds have embroidered linen, old framed prints line the walls of the bedrooms, which are full of Sicilian rustic charm. Several rooms have sweeping views of the vineyard and gardens from the shuttered windows. For more details, see pictures here. You will learn about how to use your camera to become a better food photographer, how to style food with hands on assignments, and how to create pictures that tell a story. At Case Vecchie and Sicily, opportunities for strong pictures abound. We will also make excursions to learn about how to best utilize light and camera settings on location too. Sicilians are really friendly and I don't tire of going back. If you are looking for a serene spot, this is one. About the practical information: The cost of the workshop is € 2.700 per person for single-occupancy, and € 4.800 for 2 people in a double occupancy if you'd like to travel as a couple or with a friend. These two options include accommodation, all lessons, all meals, and all trips to local producers, with Wi-Fi service, and tea/coffee furniture into your room, and free access to the swimming pool at Case Vecchie (hopefully it will be nice enough to utilize it). The price excludes airfare to Sicily, transportation to/from the airport. Upon request, we can also organize a cab for you from both Palermo or Catania airport (€ 150 each way). Here's a sample of the schedule, subject to change. Day 1 — Tuesday, October 24 Introductory discussion over Sicilian aperitifs and a welcome dinner. Day 2 — Wednesday, October 25 Visit of local shepherd and cheesemaker Filippo Privitera. Introductory course discussing basics and advanced camera features and food styling tips with our first food styling and photography session. After collecting mixed greens and herbs in the garden. Breakfast, lunch, and dinner at the school. Day 3 — Thursday, October 26 Leave for Agrigento to visit the Valleys of Temples. We will bring a picnic and chilled wine for lunch, with a lesson on styling. Learn to make gnocchi and a fresh garden salad with Fabrizia before dinner. Breakfast and dinner at the school. Day 4 — Friday, October 27 Fruit harvesting in the orchards. Cooking and styling (and photography) session with Béa and Fabrizia, making tarts with our harvested fruits. Breakfast, lunch, and dinner at the school. Day 5 — Saturday, October 28 Cooking lesson with Fabrizia with a photography session, with a walk around the estate before meeting for our farewell dinner together. Breakfast, lunch, and dinner at the school. Day 6 — Sunday, October 29 Breakfast followed by goodbyes. Fabrizia and I hope that we will be able to host you. To book, follow this link. Any questions, let us know. Many thanks

Two workshops in Paris, June 2017

Béatrice Peltre — Thu, 30 Mar 2017 10:51:35 +0000

Going to Paris again! I am so happy to team again with talented French food stylist and photographer Sandra Mahut for two 3-day workshops in early June in Paris, France. Join us for three days of creativity, styling and photography, great food and exploring of the French capital. There are two options of times: – Workshop #1: June 4 to 6, 2017 – Workshop #2: June 7 to 9, 2017 Together Sandra and I will teach you fundamentals about food styling and photography with scrumptious hands-on food assignments in her wonderfully catered Parisian studio (Sandra has a LOT of props, accessories, and surfaces my friends!) During that time, we are also making room to take you around Paris with us, to discover special nooks of the magical city--Sandra has lived and worked in Paris as a stylist for over 10 years, so her experience as a local is a real bonus!

A sample of the workshop

Day 1: Start and meet in a unique Parisian restaurant to enjoy a healthy organic breakfast. Discover a traditional marché (farmer's market) and get ingredients that will be used for the day's food session. Enjoy lunch at the studio and have a full hands-on guided styling and photography session, accompanied by a gluten free cooking class. Day 2: Spend the day between Sandra's studio and her home, with breakfast, lunch provided, and an apéritif dînatoire with wine and appetizers (in Sandra's garden, weather allowing). Learn about managing natural light during a full day photo shoot with a specific table arrangement assignment--with various foods and flowers. Day 3: Explore special nooks of Paris to expand your prop collection and shopping list. Enjoy innovative food in a unique neo bistro in Paris. Learn about how to retouch photographs with a post production Lightroom and Photoshop session. Activities are subject to change due to weather and availability.

The cost of the workshop is US$1,500 for 3 days and the limit is set to 8 participants (a SLR camera is needed). It includes: – 3 days spent in a professional food stylist and photography studio to practice and learn more about food styling and photography – 1 Lightroom and Photoshop Post production session – 1 gluten free cooking class – Tour of treasured Parisian shops for any aspired food stylist – Tour of a traditional Parisian marché (market) – Transportation between our various activities during the day – 1 breakfast in an organic Parisian restaurant with a unique flair – 1 breakfast at Sandra's home – 1 lunch in a neo bistro with innovative cuisine – 2 lunches at the studio and Sandra's home (in the garden weather allowing) - 1 apéritif dînatoire with wine and appetizer finger foods Airfare, accommodation, and getting to and from the studio are excluded from the cost. Sandra's studio is located in Bagnolet near the 20th arrondissement in Paris. Note that this is a non-refundable workshop payable in full at time of registration, so be sure you are able to attend before registering. In the unlikely case that we had to cancel the workshop, you would receive a complete refund. If you are interested, please email me at bea@latartinegourmande.com and indicate the dates of the workshop you would like to attend. We very much look forward to meeting you!

Acquiring food habits

Béatrice Peltre — Tue, 28 Mar 2017 14:39:53 +0000

Every day Soup (Soupe de tous les jours)

Lulu most likely does not like pineapple because I rarely buy or serve it--I actually don't like pineapple. On the other hand, my children both enjoy soup because I prepare pots filled with all sorts of soup. Food habits travel from me to our children, I can see that. It's a great thing because there's a ton of nutrition that goes in a bowl of soup. Maybe one day I will revisit the idea of pineapple, and then change the food habit in the family! But for now we are still looking at soups and these days, ours still have a wintry flair. Each one of my children has a preference for one soup versus another too. While Lulu likes the soups I prepare with butternut squash, carrots, sweet potatoes (hello orange!), Rémy eats any kind of soup right now--and hopefully he will continue. They can be green, orange, white, or red; vegetarian, silky in texture or chunky; with rice or noodles; or loaded with pieces of fish and meat. Toutes les soupes! As long as they continue to eat soups, I am fine with it. What fascinates me about Lulu is that while it can be hard to say what goes in a soup by just looking at its color (I invent a lot of soups with whatever vegetables I have handy in the fridge, so colors can be a surprise), Lulu is able to pin point at some ingredients I use. This weekend, I made a soup with leek, carrots, fresh garlic, and potatoes and as I was ready to purée it, I decided to add a handful of frozen peas with baby spinach leaves in it. The color of the soup turned green with a subtle hint of orange. "Tu as mis des petits pois ?" Lulu inquired after the first spoonful. I looked at her, surprised, and then smiled. I love that my girl is developing a palate and can guess what goes in a dish. I like to add peas in many dishes, some of which appear more unusual than others.

Tartine végétale

Going back to our soup, it is really easy to make and loaded with good vegetables for my growing children. It's also a dish fast to make. In fact, I rushed to prepare it while still wearing my running clothes after a late morning run. Lulu was out with her dad, Rémy, and Philip's Irish cousin David who was visiting, and I only had 40 minutes to prepare lunch before everyone returned home. I scanned the fridge and created that. I am glad to report that this soup was a hit on our lunch table (I made it again yesterday so that I could take a quick picture for you, and this time I used butternut squash in place of carrots, because that's what I had). I also had a rind of Parmesan cheese handy (I keep them refrigerated in a ziplock bag for spontaneous uses like this one), so I added it to the pot of simmering vegetables to give extra body. In many ways, this soup is reminding me of a classic soupe poireau/carotte/pomme de terre (leek/carrot/potato soup) my mother made often when I was a kid. Serve the soup with homemade croûtons (I flavor mine with olive oil and parsley) and a generous dollop of crème fraiche. Bon appétit ! And by the way, like in the first, I have a lot more soup recipes in book number 2.

Every Day Soup

You need:

1 tablespoon unsalted butter
1 tablespoon olive oil
1 teaspoon ground coriander
2 small leeks, green and white parts, chopped (or 1 fresh white onion and 1 leek)
1 garlic clove (I used a stick of fresh garlic), minced
1 pound (450 g) carrots or butternut squash (peeled), diced
10 1/2 ounces (300 g) potato (peeled) and diced
Sea salt and pepper
1 bay leaf
1 large rind of Parmesan cheese
4 cups water
3 1/2 ounces(100 g) spinach leaves
1 cup (4 1/4 ounces or 120 g) frozen peas
A few twigs parsley, and chopped parsley to serve
Crême fraiche, to serve
Croûtons, to serve
Extra Parmesan cheese, shaved, to serve

Steps:

In a large Dutch oven dish (or whatever you like to use to make soup), heat the olive oil and butter over medium heat. When warm, add the ground coriander and leeks. Cook for 5 minutes, stirring occasionally, without browning.

Add the garlic and cook for one more minute.

Add the carrots (or butternut squash) and potato. cook for 5 minutes.

Add the water, bay leaf and Parmesan rind. Cover and simmer for 20 minutes, or until he vegetables are cooked.

Add the frozen peas and spinach leaves and a few twigs of fresh parsley; leave to rest for 1 minute. Purée the soup in a few batches. Season with salt and pepper and serve with crème fraiche if you like, chopped parsley, shaved Parmesan and croûtons.

Financiers forever

Béatrice Peltre — Thu, 16 Mar 2017 21:00:47 +0000

Brown butter pistachio and poppy seeds financiers recipe

If there's a type of teacake that at home we never tire of--outside anything involving chunks of chocolate as both my children are strong chocolate lovers--it has the name F.I.N.A.N.C.I.E.R written all over it. Financiers are a favorite. Not only are these French teacakes extremely easy to prepare and bake, but the aroma of butter browning always makes the kitchen smell exquisite, as Lulu proudly likes to notice. Tonight, I baked a batch of the brown butter pistachio and poppy seed financiers I wrote the recipe for in my first book (the second book has another recipe using fresh apricot and olive oil with pistachio). I just remembered that incidentally this first recipe was also one of a few Martha Stewart herself chose for the feature I was lucky to be part of in her show a few years back. I even got a blast watching the video again despite the fact I cannot help but wince when I hear myself speak (click on the first link that includes the recipe to see the video on the Martha Stewart Show page if you feel like it). I baked these delicious treats because tomorrow is St Patrick's day and I was strongly encouraged by my sweet half Irish daughter to find in the house, and make, anything we could green. And also because I am preparing a yummy dinner for Philip's Irish cousins who are visiting from Cork. We intend to spend a good chunk of time cooking and having fun together. We miss them a lot. Happy St Patrick's day for those of you who have a reason to celebrate. I miss Ireland! Onto the cakes now.....and a bunch of other green foods ahead for us all.

On va à la ferme

Béatrice Peltre — Thu, 09 Feb 2017 15:56:39 +0000

Rémy at Drumlin farm

"Poules ? Tracteurs ?" (Chicken? Tractors?) Rémy asked inquisitively as I was struggling to put a puffy winter coat on him. Each time I'd walk towards him, he'd tease me and run away, laughing. "Poules !" he exclaimed again in a joyful tone. Oui ! I said, taking advantage of a short moment when he was still to finish to dress him. We were ready. And yes indeed, we were going to see chicken and tractors. And much more. This happened last Friday when on a sunny morning, I decided to take Rémy to Drumlin farm. To see pigs, sheep, goats, and chicken. And big tractors. Rémy *loves tracteurs which I know, would make his great grandfather beam with pride since he worked and raised his family on a farm. Despite the vivid sun, the air felt brisk, so that it appeared serene and calm at the farm, and we felt like we had it entirely to ourselves. Maybe it was the fresh air and the peaceful walk Rémy and I took in search of the poules (chicken) and moutons (sheep) and chèvres (goats) but upon our return, I felt energized to cook lively foods for us. I started with a batch of bright butternut squash and celeriac rosti for our lunch; I baked deliciously crunchy quinoa granola that Rémy gobbled down for le goûter in an imaginary picnic sitting on a blanket by the fire. And when Lulu came back from school, she chose a favorite financiers recipe from my book for us to cook together--and we baked them using blackberries and blueberries instead of the raspberries and red currants suggested in the recipe. You should really try these. They are irresistible! We also made crêpes because after all, Friday was the day of the Chandeleur and I'm extremely attached to that French food celebration!

Financiers, a recipe (page 214) from my book My French Family Table

Drumlin Farm; Quinoa Granola; Chestnut flour crêpes with chocolate, a recipe (page 154) from my book My French Family Table

Then there was dinner. Luckily, the idea for ours came easily to me. I had chicken drumsticks in the fridge and we all agreed that a family style meal (simple to put together) was what we wanted. So I pulled out my cookbook and found in it the perfect dinner meal--especially as I always keep most spices and ingredients handy (and when I don't, I still improvise and find substitutions). I thought to share the recipe with you. It's a dish with a richly aromatic sauce (with cumin, coriander, ginger, saffron, turmeric, and lots of fresh herbs), scrumptious with rice or quinoa soaked in it. When I am lucky, I even have leftovers for the next day. And that's always a bonus in my book. I hope you'll enjoy it as much as we did.

Chicken drumsticks with spices and coconut milk, a recipe (page 277) from my book My French Family Table

Chicken drumsticks with spices and coconut milk

Serves 4 You need:

12 chicken drumsticks
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 inch fresh ginger, peeled and finely grated
1 strand saffron
1/2 teaspoon sea salt
Pepper to taste
3 garlic cloves, minced
Zest of 1 organic lime, finely grated
4 tablespoons lime juice
1/3 cup olive oil
1 tablespoon fresh basil, finely chopped
1 tablespoon fresh mint, finely chopped
1 tablespoon fresh parsley, finely chopped
12 cherry tomatoes, halved
1 bay leaf
1/2 red onion, finely sliced
1/4 cup water (or chicken stock)
1/2 cup unsweetened coconut milk

Steps:

Skin the drumsticks by pulling the skin towards the end of the bone and using a pair of scissors cut it off. Set aside in a large baking dish.
In a small bowl, combine the coriander, cumin, turmeric, ginger, saffron, and sea salt. Season with pepper to taste. Ad the garlic and lime zest and juice. Stir in the olive oil and chopped herbs.
Coat the chicken with this marinade and place in the fridge for a few hours.
Preheat the oven to 400 F.
Add the tomatoes to the dish with the bay leaf and slices of onion. Add water (or chicken stock) to the baking dish.
Cook for 20 minutes then reduce the oven temperature to 375 F. Cook for 40 more minutes, stirring a few times, until the chicken is cooked.
Add the coconut milk and cook for 5 more minutes.
Serve with a grain like quinoa, rice, or millet, and a side salad.