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We’re busy at Petraia as high summer starts easing into fall.  I’m sorry I don’t have much time these days to post but here is a quick overview of what we are up to in the kitchen and in the vegetable garden. 1.  Tomatoes are starting to come in strong.  I haven’t yet had time…

A night off in the restaruant, early summer.  So much good food to eat in our garden right now.  I love this time of year.  The peas have just finished but the green and purple beans are starting.  So are the zucchini.  Soon there will be cucumbers and tomatoes, fresh chick peas and zolfini beans…

What I feared might happen when I started this blog has, indeed, happened.  Our season has begun and I have not been able to find the time to write.  It’s a pity really, as there is so much to write about.  But spring is over a month late this year and there is an enourmous…

   A Gratin of Cheese and Potatoes from the Aravis Massif Once again, we are in the French Alps.  The Aravis massif is an impressive chain of mountains situated between Annecy and the elegant ski resort of Megeve. Forming part of the eastern border of the departemant of Haute Savoie this is part of the area…

  AKA Thermomix.   Along with my pressure cooker this is one of the most valued appliances in my kitchen.   The thermomix is a machine that emulsifies and cooks at the same time.    It’s a common fixture in European home and restaurant kitchens.  Made by the international, German headquartered company Vorwerk, their website credits the…

It’s almost Easter, the days are getting longer and my hens, ducks, geese and quail are busy again laying lots of eggs after a slow winter.  I’m busy too, making pickled eggs for the holidays which is an Easter tradition in my family.  METHOD To make the pickling brine I combine our red wine vinegar…

  Last year was my sixth year cooking for guests at La Petraia and we welcomed more dairy and wheat free diners than any other year previous.  Probably more than all years combined.  We also had more vegetarians and vegans.  “Paleo” and “GAPS” became new words in our dietary lexicon and food sensitivity levels grew…

    At La Petraia we don’t have cows.  The principal fats we produce are olive oil and lard.   I have found it possible to reproduce, with good results most butter based desserts and pastry using these two fats.  In this post I will discuss olive oil, which is an excellent choice for anyone…