On Saturday, April 17th I will be hosting a cooking demonstration for Alliance Française, Washington DC Chapter. (Link here to register before it is too late!) It got me thinking about all that I love to cook in spring time. After months of soups and slow-cooked meals that bring warmth and comfort in winter, in…
Authentic Olive Tapenade
Tapenade aux olives provençal or, Authentic Provençal Olive Tapenade, is a delicious spread of olives, garlic, capers and often anchovies, that is served in the South of France. Most restaurants and market bistros will serve a small dish of tapenade accompanied with totis (Provençal for small slices of toasted baguette) or vegetable spears the moment…
Easy Branzino with Vierge Sauce
“Loup de la Mediterranée” is one of Le Chef’s favorite fishes and one of my go-to dishes to serve for a special Brunch/Lunch or when we have friends over. Branzino, as it is known in English, has a very delicate taste that pairs beautifully with the zing of a beautifully balanced Vierge Sauce. Juicy cherry…
Spring Asparagus Recipe with a Champagne Citrus Vinaigrette
This article and recipe for Spring Asparagus with a Champagne Citrus Vinaigrette first appeared in the Spring 2020 issue of Edible DC Magazine. Photography by Jennifer Chase. Words and recipe by Anina Belle Giannini. Le Chef, as I lovingly refer to my husband, and I used to live in his native South of France. We…
Simple Provençal Tomato Soup with Goat Cheese Tartines
Few things are as comforting as a rich tomato soup on a rainy day. This Simple Provençal Tomato Soup with Goat Cheese Tartines is a family favorite and gives a South of France spin to the American Classic. Adding basil pesto (or fresh basil if it is in season) to the soup at the last…
Le Chef’s Wife Essential Kitchen Tools
One of the upsides of being a Chef’s wife is that, little by little, I have amassed a kitchen filled with super functional tools that I love. My husband has lovingly stocked our kitchen with professional grade tools that are practical for home cooks like me. I realized, after many messages from you, chers amis,…
Healthy Potage aux Légumes – French Vegetable Soup
Potage aux Légumes is a French vegetable soup that has been blended until there are no visible chunks left. It can also be known as soupe passée or soupe moulinée. Similar to a creamed soup, except that there does not need to be any cream. My French Grandmother-in-law loves to serve a Potage aux Légumes…
Celebrate Valentine’s Day with a Romantic French Menu
Are you cooking at home for Valentine’s Day? As a Chef’s wife I have gotten used to not celebrating Valentine’s Day on the actual day. Instead, Le Chef and I enjoy cooking a romantic meal together at home the day before or after Valentine’s. We plan ahead for a restaurant-worthy meal that will feel special….
How to cook Filet Mignon like a Chef
Filet Mignon et Purée de Pomme de Terre : Filet Mignon and Mashed Potatoes It is hard to go wrong with a Filet Mignon Steak. One of the most tender cuts of steak and when cooked properly at home feels very luxurious. Le Chef and I enjoy serving steak at home because, like with the…
Seared Scallops and Leeks in White Wine Recipe
Noix de St. Jaques poêlées Sifflés de Poireaux au Vin Blanc Pan Seared Diver Scallops and Leeks in White Wine make for a delicious and elegant French-inspired appetizer. The sweet, buttery taste of the scallops pairs beautifully with the slight tang of leeks. This dish is super simple to make and yet is impressive to…
