summer apps

for a July 4th alfresco dinner on a friend's terrace overlooking the Berkeley hills that looked like an Italian village at sunset ( all siennas, muddied yellows and ocres, pink tile roofs and cypress borders), I served( I am always the one to bring appetizers...): a brochette of armenian cucumber, watermelon, mint sprig, and marinated feta in mint olive oil, fennel seeds, pink peppercorns and oregano. more of that tuscan flavored oil to pour before eating.
Ode to a French summer:the pissaladiere of Nice on the French Riviera.I saw it made as many different ways as you can spot a French bakery in France, where the pissalladieres were usually sold.The dough varied from a foccacia like to a pate brisee,to a thin pizza crsut or a puff pastry square.
I made a rosemary pizza dough,I very slowly sauteed 2 huge onions in olive oil ( 45 minutes on low until they turned golden and marmelady),added thyme,cut up olives and anchovies.drizzled some olive oil to make it extra juicy and sweet.Voila !