"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Reply
 
Thread Tools Display Modes
 
Old 07-12-2012, 03:25 AM   #11
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Traditional Provençe Pistou Recipe Links in English

Buon Giorno Laurie & Alix,

Sorry you seem to be having difficulties with the websites I have recommended. Let us try this again, as I have no problems in English with these three:

1) www.ezinarticles.com/foodanddrink

2) www.culturekiosque.com/recipes-provence ( do not make the Ç )

3) www.davidlebovitz.com/soupeaupistoufrench

Please confirm that you both have been able to find the recipes I had found.

Kind Regards.
Have Nice Day,
Ciao, Margaux.
__________________

__________________
Margi Cintrano is offline   Reply With Quote
Old 07-12-2012, 10:36 AM   #12
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Nope, here's a screenshot of what I get.


Attached Thumbnails
Click image for larger version

Name:	Picture 1.jpg
Views:	116
Size:	38.3 KB
ID:	14281  
__________________

__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 07-12-2012, 10:46 AM   #13
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Buonasera Alix,

I have no problem on my end, and my question is: Have you tried all 3 websites ?

My next suggestion is: take a look at David Lebovitz´s website ... He has numerous French recipes he specialises in. Many D.C. members are familiar with David´s website.

Otherwise: Put the following words in GOOGLE.COM and see what comes up:

Traditional Provençe Pistou Recipe

Perhaps, the problem, has to do with your computer security ...

I hope that this finds you closer to the goal.

I am leaving for Puglia, Italia at 7am Friday morning otherwise, I would just post the recipe, however, I just cannot time wise until next week.

Kind regards, Ciao.
Margaux Cintrano.
__________________
Margi Cintrano is offline   Reply With Quote
Old 07-12-2012, 10:51 AM   #14
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,344
Research reveals two things clearly. 1. Pistou is a thick sauce/paste similar to pesto but without pine nuts. 2. There is a traditional Provence recipe for a soup that uses pistou as an ingredient.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 07-12-2012, 10:52 AM   #15
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
I can find lots of recipes for pistou. I'm more interested in what you're coming up with and why not one of the links you post gives me anything. I can get to David Lebovitz site, but the link you post give me the picture below. I doubt its me since I'm not the only one who can't view your links. Are you going to the link directly to c&p it or are you posting it from your search. Sometimes if you try to post a search link it will end up broken. Enjoy Puglia and I look forward to seeing your recipe.
Attached Thumbnails
Click image for larger version

Name:	Picture 2.png
Views:	108
Size:	31.9 KB
ID:	14282  
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 07-12-2012, 11:10 AM   #16
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Alix,

I am truly not a computer expert, and just have learnt after 4 hours to post a photo ... So, please; this is not my fault. I had not encountered these problems.

I shall post a Pistou of my maternal side of family who prepared it quite often, as it is quite a rural pastoral recipe of the French ( my maternal Grandmom was French, and my Mom is French Swiss) ... However, when I arrive in Puglia after the wkend.

Have a nice wkend.
I understand your source of frustration, however, this is beyond my control.

If you are interested, I would also look at:

www.foodandwine.com
www.bonappetit.com

Monday or Tuesday at latest, I shall post the recipe in 2 parts; the pistou and the broth. I shall PM to let you know ... I shall see if I have a photo as well.

Have nice wkend.

Summer Plans ?

Ciao, Margi.
__________________
Margi Cintrano is offline   Reply With Quote
Old 07-12-2012, 11:21 AM   #17
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,928
Margie,
I think what is happening is that the links are "cached" (saved) on your computer. Are they by any chance on sites that you subscribe to? I believe that is why I only get the home page on one.

The links you just posted in for food and wine and bon appetit are also just the main pages, not direct links. But this is okay, we can do searches from there if we want.

Anyway, as others have said, that isn't so much the point. I think more so is what Andy said and I did earlier. You are referring to Soupe au Pistou (often referred to by the short form "Pistou", which is topped with Pistou, the thick sauce.

Hope that helps!

Have a great trip!
__________________
Living gluten/dairy/sugar/fat/caffiene-free and loving it!


http://beinglydia.com
LPBeier is offline   Reply With Quote
Old 07-12-2012, 11:23 AM   #18
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Margi, I'm NOT frustrated, nor am I placing blame. I'm trying to solve a problem and help out. Please don't stress about getting the recipe out there. I'm interested, but its far too hot to contemplate soup here. As I said, I can find many recipes myself as I am quite adept with my computer. My interest is in your families recipe, not in the links you post.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 07-12-2012, 11:39 AM   #19
Head Chef
 
Join Date: Feb 2012
Location: USA
Posts: 1,161
Quote:
Originally Posted by Claire View Post
This friend lives in France, but is all-American Midwestern gal. She will not be upset by getting pesto (I make mine with pistachio nuts)! I'm just wondering about the soup angle.
How are you packaging/shipping to France? Fresh (basil, etc) is always best imo. Pesto is similar to pistou, but no pine nuts or cheese; although there are updated recipes including tomatoes & grated hard cheese. Pesto can be made with many fresh herbs (and sun-dried tomatoes, if desired), and has a multitude of uses (added to soup/stew, as a sauce for salmon, over pasta, etc.).

I'm sure she would be delighted with either. Very thoughtful of you, Claire.

Here are some ideas for the pistou & the soup:

Soup Au Pistou:

Provencal Vegetable Soup: Soupe au Pistou Recipe : : Recipes : Food Network


Sautéed Atlantic Salmon - Basil Pistou Broth, Zucchini Puree, Confit Cherry Tomatoes:

Sautéed Atlantic Salmon - Basil Pistou Broth, Zucchini Puree, Confit Cherry Tomatoes | Yelp
__________________
Cerise is offline   Reply With Quote
Old 07-12-2012, 12:59 PM   #20
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Grandmom Margot´s Provençal Pistou

Grandmom Margot´s Provençal Pistou

1 large garlic clove crushed in mortar with pestle
40 grams = 1 cup fresh sweet basil minced
1 tomato: deseeded, peeled and chopped finely
salt to taste 60 ml. Extra virgin olive oil
45 grams of grated aged Gruyère or French Emmenthal

Place the basil, garlic, tomato, salt and cheese in a Food Processor or Blender, and combine well.

Add the Evoo ( extra virgin olive oil very gradually ) and pulse with each drizzle.

This shall be a coarse thick Pesto called Pistou in Provençe, France.

The Soupe, which is soup in English, is the root word of Supper.

The Soupe au Pistou vegetable broth recipe shall follow on a separate reply page.

*** Since Margot had passed on before I was born in 1962, restaurants have been using Reggiano Parmesano for the Pistou, however, my maternal Grandmom used aged French Cheese which she was able to get from Quebec & Montreal.

Ciao.
Have nice evening.
Margaux.
__________________

__________________
Margi Cintrano is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:40 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.