HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Patricia Wells. Show all posts
Showing posts with label Patricia Wells. Show all posts

Wednesday, July 3, 2013

The perfect sandwich for summer: Patricia Wells' Pan Bagnat


        
“When my husband and I acquired our farmhouse in Provence…, our visits were generally limited to weekend getaways from Paris. For the train ride back to the city, a snack was essential, and pan bagnat, or "bathed bread," the Provençal sandwich found at every bakery and market in the region, became our standby. It's inexpensive, travels well, and includes many of our favorite Provençal ingredients: tomatoes, local bell peppers, black niçoise olives, anchovies and tuna, salt, and pepper—a salade niçoise, effectively, between slices of crusty bread. I'd prepare the sandwiches on Saturday, scooping out some of the crumb of the bread, then letting the pan bagnat marinate, tightly wrapped and weighted down in the refrigerator, until departure time the next day, which always made for moist and satisfying sandwiches.” You have no idea how I wish I didn’t have to add the quotation marks around these words from Patricia Wells,  in her most recent book —“Salad as a Meal” (William Morrow, 2011).  Because if there was ever anywhere on earth I’d love to live it would be in France.  And memories of a long ago visit to Provence come sweeping back at the mere mention of Pan Bagnat.

Thursday, January 14, 2010

French Onion Soup, the ultimate slow food that can’t be rushed.




Over the holidays, when we were snowbound and had plenty of time to make lunch, I jumped at the opportunity to make French Onion Soup—or at least, some poor misguided soul’s idea of onion soup.   The recipe, clipped from a magazine I’ve since tossed, claimed you could enjoy France’s gift to soup tureens everywhere in 30 minutes.  Tasting nothing like any version of onion soup, foreign or domestic, that I’ve ever had, this flour-y insipid brew was a huge disappointment and a waste of time.  Some things should never be rushed.  French Onion Soup is one of them.