“Eating is not merely a material pleasure.  Eating well gives a spectacular joy to life and contributes immensely to goodwill and happy companionship.” ~ Elsa Schiaparelli

Good morning, dear friends.  Welcome to the first in the series of ‘At Table.’  I sincerely thank you for visiting and look forward to your comments.  For those who may be new to this blog or have not commented before, simply scroll down to the end of the post and you will see “Comments.”  Click on it and it will say, “Join the Conversation.”  Please do.  Remember, this series is about learning from each other.  I want to learn from you, hear your thoughts and stories, and I feel certain other readers do also.   

That said, I would like to begin with a little information about a great chef who had a profound and lasting influence on other chefs.  Additionally, he was a leader in the culinary movement which brought to life inspiring new gastronomy.  He introduced Americans to something different.  French food, made with excellent ingredients, which could be prepared at home.   Not convenience food, frozen or processed.  This great chef was, Richard Olney (1927~1999).  An American who pursued the French way.

Richard Olney ~  Photo from his book, “The French Menu Cookbook.” Published by, Penguin Random House, Canada, 1970.

“I like the atmosphere in which, whenever one sits down to a meal, however simple, it is conceived as an aesthetic experience…” ~ Richard Olney

Richard Olney was born and raised in  Marathon, Iowa.  He was educated at the University of Iowa and the Brooklyn Museum Art School, before leaving for France in his mid-20s to become a painter.  In France, Olney resided in Paris and Provence.  He is considered one of the most distinguished and influential food writers in recent history.   

In 1970, Olney published his first cookbook, “The French Menu Cookbook.”  And, in 1974,  he published “Simple French Food,” which included several of his own drawings.  These books brought him extremely high praise from professionals as well as amateurs.  This praise was not just about recipes, but about his philosophy of “At Table” ~ sharing good food, wine and a little beauty with family and friends.  Something he taught to many and which is part of his remarkable legacy.

“If you really want to make a friend, go to someone’s house and eat with him… the people who give you their food give you their heart.” ~ Cesar Chavez

While I will not go into the details of listing all the many publications for which Olney worked or list the eight books he authored, I will tell you a little about the deep influence he had on one man ~ Frank Stitt.  In 1978, for the entire month of May,  Stitt worked for Olney as his assistant.  Typing, editing manuscripts, and assisting Olney in any way he could with his demanding schedule of delivering manuscripts on time.  Stitt worked and resided at Olney’s home in Solliès-Toucas, France.  A small town in Provence near Toulon. This month, however, was not totally about work.  Much fine cooking was going on as well as forming a great friendship.   

It was during this month,  that Stitt learned the magic of ‘At Table.’  In an article written in “Food and Wine,” magazine (October 2018), Stitt said, “That month was one of the greatest highlights of my life.”  Stitt is the owner of four restaurants in Birmingham, Alabama.  One of which is the acclaimed Highlands Bar and Grill. Many guests who visit Stitt’s restaurants often remark about a certain magic and the beauty they so enjoy.  Always, Stitt explains to his guests what they are enjoying can be traced directly to what he learned during his special month in Provence while working for and learning from his friend and mentor, the late Richard Olney.

“You don’t need a silver fork to eat good food.” ~ Paul Prudhomme

I would like to share a favorite recipe of mine from Richard Onley’s cookbook ~ “Simple French Food.”  You will see this is not a complicated recipe.  It makes a lovely meal along with a salad and bread, followed by fruit and cheese for dessert.  And, of course, Olney would want you to serve it with wine. (See my notes at the end of this post.) 

Also, I thought you might enjoy the recipe for Frank Stitt’s Vinaigrette, to dress your salad.  This recipe is from “Food and Wine” magazine, October 2018. 

Zucchini  and Chard Gratin  ~ Serves 6

2 pounds zucchini, coarsely grated, salted in layers, and 15 minutes later, squeezed free of water.

2 medium onions, finely chopped and stewed gently in 2 Tbls. olive oil, until soft and yellowed – about 20 minutes.

1/2 cup long-grain rice, cooked for 15 minutes, rinsed beneath running water and well-drained.

2 pounds Swiss Chard, the green leafy parts.  Washed, drained, and shredded.

3 oz. of bacon slices (about 4 or 5 slices), chopped or sliced crosswise into 1/8 inch ribbons, not cooked.  Note:  I prefer this chopped.

3 large cloves garlic, peeled, finely chopped. Note:  I mince the garlic.

1 large handful chopped fresh parsley or 2 tsp. dried.

3 eggs

Salt and pepper to taste

1 cup freshly grated Parmesan cheese plus a handful more for sprinkling over the surface

1/3 cup olive oil

Directions:  Because of the bulkiness of the uncooked, shredded chard, you will need a really large mixing bowl in which to mix the ingredients.  Combine everything, with the exception of the final handful of Parmesan and the olive oil.  Mix well with your hands, pack into a large oiled gratin dish, pressing the surface smooth with the palm of your hand, sprinkle the remaining cheese evenly over the surface, dribble over olive oil in a crisscross pattern, bake in a medium oven at 350 for about 1 hour, turning the heat up to 450 for the last 10 minutes or so to give the surface a rich gratin.

Frank’s Vinaigrette

2 Tbsp.  fruity red wine vinegar

2 Tbsp. Spanish sherry vinegar

1 Tbsp. honey or apple cider vinegar

1 Tbsp. minced shallot

1 Tbsp. fresh thyme leaves

Kosher salt and freshly ground black pepper to taste

1/2 cup extra-virgin olive oil

Whisk together red wine vinegar, sherry vinegar, honey or apple cider vinegar, shallot, and thyme in a medium bowl.  Season with salt and pepper, let stand 15 minutes.  Whisk in oil and check the seasoning for salt and pepper.  

This post could have easily been considerably longer, as there are volumes more I would like to share about Olney and Stitt.  Such as what led Olney to the kitchen, how he and Stitt met, their amazing friendship, as well as Stitt’s long list of outstanding accomplishments.  However, the important take away is the significant contribution they both have made, not only in the culinary world but in helping us see the beauty and magic of being ~ ‘At Table.’  

“Goodness, how much there is to learn about food!” ~ James Beard

So, dear friends, I hope you have enjoyed your visit and that you will try the recipes.  

   Do stay tuned there is so much more to come.  The next ‘At Table’ post will be October 16.

Wishing you happy times in the kitchen.  Enjoy, savor and relish the beauty.

Bon Appétit,

Sandra

Authors Notes:  Please understand I do not claim to be a Wine Connoisseur or a pairing expert, however, I will provide a suggestion to accompany this meal.  My first choice would be a rosé, Whispering Angel, or ‘Gerard Bertrand Languedoc ‘Cote des Roses’ Rose’.  Second choice ~ a white wine, Sauvignon Blanc.  We enjoy, ‘Josh’ Sauvignon Blanc.

Images: ~ Via Tumblr and Pinterest.  Unless otherwise stated, I do not claim ownership of these photos.

“The French love of food is rooted in sharing good times and enjoying life, which is what makes it most inspiring.  It’s not the ultra-fancy food offered in posh restaurants but carefully combined ingredients proudly presented and slowly savored among friends.” ~ Janet Tamburro

Good morning, everyone.  In a previous post, ‘Late Summer Recipes,’ I mentioned there may be something new happening on the blog.  Today, I am excited to share, what I hope will become an inspiring new series ~ “At Table.”   So, I invite you to join me this morning as I give a little introduction and my vision of  ‘At Table.’

“La bonne cuisine est la base du véritable bonheur.” ~  “Good food is the foundation of genuine happiness.” ~ Auguste Escoffier

For inexplicable reasons, as many of you know, I am drawn to all things, French.  Including food.  One reason for my attraction may well be I have great respect for the French people and their culture.    And, to me, their culinary culture is unsurpassed. 

During my many years of working outside our home, I can tell you I was not interested in time-consuming recipes and shunned away from anything I thought might be.  But, there was much I needed to learn.  Once I retired, there was time in my day to shop for ingredients, try different recipes, and learn new things.  Certainly, it wasn’t a surprise to find myself gravitating to French recipes.  WOW, I felt like I had been living under a rock.  Now understand, I am not talking about the food served in Michelin star-rated restaurants.  I am referring to the food prepared and served in French homes.  And while many of these recipes are a little time-consuming, many are not. My general thoughts about French cooking were totally flawed.  Thus began my in-depth reading and research, which has led to many years of practice and wonderful cooking.  And now to ‘At Table,’ which I sincerely hope you will enjoy.

“A recipe has no soul. You, as the cook, must bring soul to the recipe.” ~ Thomas Keller

Certainly, there are many outstanding culinary geniuses in America and in other parts of the world.  And, I could hear my Mississippi grandmother and mother’s loud whispers (you would, too) if I didn’t include the marvelous food of the American South, especially the Deep South.  Additionally, I must mention where I live in West Virginia is a very ethnic community.  We have a large Italian population as well as Greek.  So I will include recipes from both of these communities, recipes I have loved and prepared for years.  Thus, ‘At Table’ will not only be about cooking French food.  It will also be about food from America and other countries, and the customs and traditions which accompany the many wonderful recipes.  And, of course, I will pass along a bit of history about great chefs who have worked diligently, mastering their craft and their recipes while learning the lessons of ~ ‘At Table.’

Now, I am sure you are wondering, “What can this West Virginia girl, who has never been to France, possibly know about the country, the people, the customs, or the food?”  While I am fully aware there still remains much for me to learn, I plan to share what I have learned.  By doing so, I hope to inspire you to prepare something beautiful and tastes exquisite.  I want you to enjoy smiling faces as they taste your marvelous goodness and mostly, to enjoy the blessing of ‘At Table.’

“If an architect makes a mistake, he grows ivy to cover it. If a doctor makes a mistake, he covers it with soil. If a cook makes a mistake, he covers it with some sauce and says it is a new recipe.” ~ Paul Bocuse

Mastering a new skill is something I immensely enjoy, and I firmly believe you, my wonderful readers, do also.  While many of you I know are well-traveled and have been to many parts of this beautiful world, and perhaps many times, I thought it may be fun to be ‘At Table’ together. To cook recipes which may or may not be familiar to you and share the results of your efforts.  To hear your stories about certain recipes, perhaps from your travels or from a talented soul who prepared some lovely creation for you. To share with each other and to learn.  I promise not to share a recipe I have not perfected and know you can, too.  

French cooking and culinary customs are highly celebrated.  The entire process, from planning the menu to shopping for only the best ingredients, has a happy and welcoming nature at the very core.  One may wonder, “Why?”  The answer ~ it is the French lesson of, ‘At Table.’  Good food lovingly prepared, proudly presented and slowly savored among friends and family.

“This is what a family is all about ~ one another, sitting around the table at night.  And it’s very, very important, I think, for the kid to spend time not only around the table eating with their parents, but in the kitchen.” ~ Jacques Pepin

The table of Mimi Thorisson, author of several cookbooks and lives in Médoc, France.

Personally, I believe it is in the French DNA to gather their family, friends, and neighbors around the table for a meal.  Certainly, one would never find them eating at their desk or in front of a television.   You see, food is greatly respected in France.  Perhaps, this stems from extremely hard times endured through two World Wars.  But whatever the reason, the French respect not only the food but the person who grows and prepares the food.  They have a reverence for both.  Food is not just something to sustain their bodies.  “For me, the food I like to make is the food I can enjoy all the time anytime. It’s not too calculated or technical.” ~ Daniel Boulud

“If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with ceremony.” ~ Fernand Point

There, my friends, you have it ~ the details of my new series.  For now, I plan to do a post on the third Wednesday of each month, beginning on Wednesday, September 18.  I hope you will join me and follow along on this little adventure into another realm of beauty and its deliciousness ~ ‘At Table.’

Wishing you a beautiful day!

“In all professions without doubt, but certainly in cooking one is a student all his life.” ~ Fernand Point

Bon Appétit,

Sandra

Images:  via tumblr and Pinterest

“The preparation of good food is merely another expression of art, one of the joys of civilized living…” ~ Dione Lucas

Good morning, everyone.  As many of you know, I enjoy cooking.  However, during these late summer days, I am especially fond of preparing recipes which can be put together in the morning and pulled from the refrigerator when it is time to serve.  Doing so always makes me feel as though there was an elf in the kitchen.  So today, I am sending a few favorites.  

The first is one of Mike’s all-time favorites, Marinated Shrimp and Artichoke Hearts.  He is always beyond happy when he knows this is on the menu.

Marinated Shrimp and Artichoke Hearts

1 cup vegetable oil

1/2 cup red wine vinegar

1/3 cup dry white wine ( I use a Pinot Grigio)

1 Tbls. chopped fresh parsley or 1 tsp. dried

1 tsp. sugar

1/2 tsp. salt

1/2 tsp. paprika

1/4 tsp. pepper

1 clove minced garlic

2 pounds medium/large shrimp, cooked, peeled, and tails removed

2 (14-ounce) cans artichoke hearts(not marinated), drained and halved

1 (8 ounce) can sliced water chestnuts, drained

1 small red onion, thinly sliced into rings

In a medium bowl, whisk together oil, vinegar, wine, parsley, sugar, salt, paprika, pepper, and garlic – set aside.  In a large food-storage container, combine shrimp, artichoke hearts, water chestnuts, and onion.  Add marinade, cover the container tightly, and shake it, to coat shrimp and vegetables with the marinade.  Refrigerate overnight, or at least 6 hours, shaking occasionally.

Serve with nice crusty bread and your favorite rosé or white wine.

Note:  If you can find artichoke quarters, they are perfect and will save you time cutting.

“Good food is very often, even most often, simple food.” ~ Anthony Bourdain

This recipe was given to me by a neighbor way too many years ago.  It is wonderful for lunch and also for dinner when served with a salad and bread.  And it is quite refreshing when the temperatures are in the upper 90’s.

Gazpacho

1/2 cup diced celery

1/2 cup diced green pepper

1/2 cup diced onion

1/2 cup peeled and chopped cucumber

1 cup diced tomatoes

1 can tomato soup undiluted

1 soup can of water

1 and 1/2 cups of regular V-8 juice

1 Tbls. red wine vinegar

1 Tbls. prepared Italian dressing

A good dash of garlic salt

1/4 tsp. salt

1/8 tsp. pepper

4 dashes of hot sauce

A dash of Worcestershire sauce

Combine all ingredients in a large bowl or pitcher, mix well.  Cover and refrigerate overnight or at least all day.  Stir well and serve cold in bowls or mugs.

This salad is one I have prepared so many times, I no longer need to look at the recipe.  

Mexican Salad

“My love for ice cream emerged at an early age ~ and has never left.” ~ Ginger Rogers

While anytime is a good time for ice cream, sometimes it is overlooked as a dessert.  I think we often stress over a more time-consuming recipe when it isn’t necessary.  Ice cream is a lovely and easy dessert.  And is ever so scrumptious when topped with Ina Garten’s raspberry sauce.

I began making this sauce several years ago to use as a topping for cheesecake (always Mike’s requested birthday cake).  But I also learned,  it turns a dish of vanilla ice cream into a marvelous indulgence.

Ina Garten’s Raspberry Sauce

“Great cooking favors the prepared hands.” ~ Jacques Pepin

Dear friends, I hope you will try and enjoy these recipes.  Should you have any questions don’t hesitate to contact me.

And for everyone who enjoys cooking, stay tuned, there just might be something new happening on the blog.

Know how much I appreciate your visit and I always enjoy hearing from you. 

Wishing you a wonderful day!

Bon appétit,

Sandra

Notes:  A reminder: On the home page of this blog there is a section titled recipe archive, where you will find all recipes previously posted.

Images: via Pinterest