South of France Fashion

Taste of France

P1100781 2What to wear? If the photos of Parisian fashions seem too crazy, take some cues from the more laid-back south of France. On some outings to Toulouse and Montpellier, a few trends were evident.

While I usually use only my own photos, it was next to impossible. Either I photograph or I shop. As I was with a very chic friend who wanted to shop, there was a limit to how much I could stop for photos, especially since I have an ancient point-and-shoot camera whose shutter works when it decides to. (New phone with decent camera on order!)

However, please note in the top photo, taken in Montpellier, the color. An orange coat, a red coat, and a woman in a bright yellow coat with yellow tights.

P1100697 I’m disappointed I didn’t get her two-tone shoes–black and beige.

I did stop a woman at the market. I was with the…

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Vaca Frita

I call this the cousin of the Cuban dish, Ropa Vieja.  It’s primarily  same, minus the tomato sauce. Adapted from Cuban Chicks Can Cook by Ana Quincoces Rodriquez.

Vaca Frita

  • Servings: 6 to 8
  • Difficulty: easy
  • Print

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Ingredients

  1. 2lbs flank steak
  2. 1/2 cup sour orange juice
  3. 1/4 cup lime juice
  4. 1/4 cup olive oil
  5. 2 medium onions thinly sliced
  6. 3 garlic cloves finely minced
  7. 2 teaspoons salt
  8. 1/2 teaspoon black pepper
  9. 1 bay leaf

 

Directions

  1. In a large stockpot, bring 2 quarts of salted water to a boil.  Add the flank steak and bay leaf. Reduce the heat and simmer covered for  2 hours.
  2. Remove the beef from the water and let cool. Shred the beef by hand working with the grain. Season the beef generously with salt and pepper, sour orange and lime juices. Let it marinate for 30 minutes. Drain any excess juice.
  3. In a large hot cast iron skillet, heat half the oil over medium heat. Add half the beef, onions and garlic. Stir frequently for about 10 minutes or until crispy . Set aside and repeat with the other half.

 

 

Pumpkin Cassoulet with Carmelized Onions and Roasted Garlic — the fashionista cook

It’s that time a year for pumpkins! I served it as a side dish to a grilled chicken. But, it can also be a great vegetarian dish. You do need extra time to make this, it does require at least an hour of baking. For the recipe click here.

via Pumpkin Cassoulet with Carmelized Onions and Roasted Garlic — the fashionista cook

Recipe | Halloween brownie cupcakes with orange and green sponge and buttercream swirl — Art and Soul

These brownie cupcakes are a colourful, easy Halloween bake While scouring the internet for Halloween baking inspiration, I came across the idea for these brownie and sponge cupcakes at two sisters. They manage to get a much stronger orange colour in their sponge – they must have better food colouring! I used my own recipes […]

via Recipe | Halloween brownie cupcakes with orange and green sponge and buttercream swirl — Art and Soul

Fish Chowder from Fundy, New Brunswick, Canada

Found this great little cookbook while visiting New Brunswick, Canada this month. We got the chance to have lunch in the quaint coastal town of Fundy, known for the fish chowder.  I believe this may be the recipe. It is absolutely delicious! The directions does state to put all the ingredients together at the same time however, I cooked the onions and vegetables  first before putting in the fish.

Adapted from Flavors of New Brunswick from Karen Powell.

 

Fundy Fish Chowder

  • Servings: 4 to 6
  • Print

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Ingredients

  • 2 pounds while fish, cubed
  • 1/2 pounds salmon, cubed
  • 1 cup baby clams, canned with juice
  • 1 cup baby shrimp, canned or fresh
  • 1/2 cup dry white wine
  • 4 cups chicken stock
  • 2 cups evaporated milk
  • 2 cups potatoes, peeled and cubed
  • 1/2 cup red pepper,  minced
  • 1/2 cup mushrooms, minced
  • 1 cup celery, minced
  • 1/2 cup onion, minced
  • 1/2 cup carrots, peeled and diced
  • 1/8 cup bacon, cooked and crumbled
  • 2 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried dill

 

Directions

Place all ingredients in a deep pot. Simmer over low heat for about an hour, stirring often.