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French
Herbed Crepes with Herbs de Provence
Our Crepes leans on unsalted butter and patience: kissed with char and smoke, then finished with Herbs de Provence.
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Free recipe
Provencal Ratatouille and Pearl Onions
Provencal Ratatouille and Pearl Onions -- balanced between sweet, salt and heat.
Ingredients
What you'll need
- 1 lb ratatouille
- 1 tbsp unsalted butter
- 2 tsp shallot
- 1 medium fresh thyme
- 1 lb dry white wine
- a pinch kosher salt
- 4 oz cracked black pepper
- to taste flaky salt
Method
Step by step
- Pat the ratatouille dry and season it well so it browns instead of steaming.
- Get your pan hot and render the aromatics until they smell sweet and toasty.
- Return the ratatouille, add just enough liquid, and simmer until everything is tender.
- Taste, brighten with a squeeze of citrus, and plate while it is still hot.
Keep cooking
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Our Croissants leans on unsalted butter and patience: the kind of plate you make on a quiet evening, then finished with Gruyere.