Today we had Chef JJ and a classic "Un Diner en Provence."
We prepared a salted cod puree with toasted bread tips, a traditional Beuf en Daube (braised beef), a tomato and eggplant casserole, onion and anchovy tarts and a almond tart. The purpose of the dish was to explore the ingredients associated with the region - olives, salted cod, beef, anchovies and wine.
Tips:
-Always watch your onions when caramelizing them!
-Do not add to much salt when using salty foods
-a braise takes a long time but makes the meat tender. Make sure not to evaporate the juices too much.
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