Mirabella at ASU French Apéro Hour
Artichoke Tapenade
Classic tapenades are dips or spreads that have a briny or salty taste from capers and olives. This version includes canned or jarred artichoke hearts.
Rosemary Bechamel
This easy, flavorful white sauce supports many classic comfort foods and unifies vegetables, as with the cauliflower gratin and pithiver dishes, into delicious, creamy dishes.
Olive Oil Sardine Rillettes
A quick pantry dish! Savory sardines balance tangy mustard which is rounded out by olive oil for a lighter rillettes version.
Anchoïade with capers & or Basil Anchoïade
This traditional Provençal treat celebrates anchovy’s kick of salty umami & works as a dip, a base for vinaigrettes, a sauce and more.
Cauliflower Rosemary Gratin
A gratin has many variations but the interpretations all result in simple, flavorful ingredients together (often a béchamel or mornay sauce) and a quick bake time.
Artichoke and Boursin Gratin
This gratin has Greek yogurt as a non-traditional ingredient that adds a creamy element and hint of acidity to balance the briny sweetness of the artichoke hearts.
Broccoli & Cheddar Pithivier
A pithivier (Pea-Tea-Vee-ay) is a classic French savory pastry made from puff pastry. It’s like a covered pie!
Tomato Basil Clafouti
From the word clafir, a patois word meaning to fill, clafoutis can adapt to many ingredients. It is a cross between a cake and a flan but faster.
Poischichade
Poischichade (pwa-she-shawd) is a Southern France chickpea spread or dip that has a similar texture to hummus but even easier to make.
Cake Salé de Tomate et Saucisse
Translating as “savory cake” this easy baked apéro treat also works for breakfast, picnics or a savory snack.
Just a photo--Playing with Cake Salé
Turning a savory cake into bite-sized treats to celebrate a brunch with good friends!
Cauliflower & Leek Pithivier
Pithivier made with spice-roasted cauliflower, leeks and gruyere.
Apéro Hour 3/3 at 5:30
Guided Discussion with Michele
Let’s chat about the culture of l’apértif (or casually known as l’apéro) as a long-standing French ritual. We can all use more apéro time since it’s less about the nibbles and beverages than an opportunity to reset, relax and appreciate connecting with people you enjoy.
l’apéro savory nibbles are often a simple and spontaneous mix of easy foods from your fridge or pantry but can become a full meal, called apéritif dînatoire.
I’ll also share some comments on the recipes and ingredients and welcome your questions and thoughts.
Bread! It’s always bread à chez moi (at my house)
We’ll bring homemade French baguettes thanks to my Francophile bread-making buddy, Kerry.
There will be enough to serve with the dips or spreads but you can also bring a favorite cracker or crudité to serve.
Planning Tips: Preparing a recipe
- I’m available for questions about ingredients or techniques at
MicheleRedRD@gmail.com.
- It will help to follow the recipe as I’d appreciate feedback on any instructions or ingredients. However, please have fun and don’t feel any pressure to make the food or plating of it look “instagrammable”. Cooking for others is more about how the food unites us and this becomes the focus at any convivial event.
- I will bring a warming tray for any of the warm dishes made (the cauliflower gratin and artichoke gratin.
- For the fish dips, they just need to be kept in the refrigerator until the event starts. Some cold packs will be available.
Planning Tips: Not preparing a recipe
If you’d like to bring any of the following traditional condiments or beverages:
- Cornichons, olives, nuts, veggie crudite’ or crackers
- French or French-inspired wines:
- Dry Rosé,
- Chablis or unoaked or neutral oak white wines (so not a typical California chardonnay),
- Brut sparkling wine
- low alcohol (made with less sugar) red wines with about 10-12% abv (alcohol by volume) such as some gamays, pinots, syrahs, cabernet Franc, grenache. Or to heck with the abv and bring what strikes your fancy😊
Here are some featured recipes and content from Party with a French Twist
Michele Redmond
French-trained Chef, Registered Dietitian Nutritionist & Food Enjoyment Activist
Introducing Party with a French Twist
This is a fun side project for Eat Well Academy and is a work in progress. It will be a guide and cookbook that offers cozy, low-key happy hours, like the French apero or aperatif to casually gather over a few simple nibbles. And that’s the French Twist.
You can create more relaxing moments at home to connect, slow down and recharge with friends, family, neighbors and future friends.
Flexible recipes & non-recipe, fuss-free food prep
- Lots of no-prep or low-prep nibbles for low-key entertaining
- A blend French and Mediterranean food influences
- A plant-rich but flexitarian approach for a variety of eating styles
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