French Farmers Market Recipes
Thursday August 7, 2008
I went to a local farmers market yesterday and found the most delicious food. Regular readers of this blog already know that I have a big garden full of squash, tomatoes, beans, herbs, and other veggies. This trip to the market was to search for the bounty I don’t have in my backyard. Strolling along the stalls, I get inspired to make fresh summer recipes and pass them on to you. Here are some great French recipes inspired by the farmers market. Bon appetit!
French Farmers Market Recipes:
- Citrus Marinated Olives Recipe
- Cucumber Dill Salad Recipe
- Garlic Lemon Green Beans Recipe
- Chicken with Bell Peppers Recipe
- Honey Creme Anglaise Recipe
- Watermelon Sorbet Recipe
Citrus Marinated Olives Photo: Steve Woods
Comments
We’re anxious to try the chicken w/bell peppers, but wanted to be sure we knew something about “raw” ham. One reference source says prosciutto and Black Forest are two types.
Would you agree?
Thanks…
Prosciutto is an Italian, dry-cured, raw ham. I say raw because it is never cooked during the curing process - although it is usually eaten as-is without heat cooking it first. It would be an excellent ham to use in this recipe. I feel that Black forest ham would be too strongly flavored for the dish. I hope this helps you!
Quite right, do not use black forest ham because that’s dried in the smoke and hence has too strong a flavour. However, I am not convinced about the prosciutto: if you would use san daniele, for example, the best variety of parma-prosciutto, I reckon it would be too salty and greasy. Rather go for some air-dried mountain ham that does not contain any grease. You should be able to find that in any good european delicatessen shop… That’s my 2 cents about it…
The crème anglaise looks delicious, by the way; thanks!