What if a trip could help you understand what you actually want?
Not just where to go next, but how you want to live.
This summer, join Chloe in Provence. Six days of slow mornings at the market, cooking what you find, sailing at golden hour with a group of people just like you.
Come as you are. Leave with a better understanding of who that is.
Apply now 🫧
(all-inclusive, 3 spots remaining)
𓆜𓆝
Summering in Provence · July 16–21
Markets · Cooking · Sailing · Golden hour dinners
Hosted by @chloecooks___
#espeeria #marseille #provence #slowtravel
Image @delaneyinamine@espeeria
nettle and wild garlic puree, served here on caraway toasted sourdough with lots of flaky salt, black pepper, olive oil and red pepper flakes.
most of the time, for me anyway—it is the simplest things that taste the best and feel the most interesting. in italy it is common practice to served braised greens like this—on some good bread with lashings of olive oil. as long as you have good produce, you can make delicious food.
i simply braised the nettles,over medium heat, in a pan of salted water—where the water *just about* covered the nettles, for around 10 minutes. i then dropped in 2 bunches of roughly chopped wild garlic and let them wilt into the rest of the braise. blended with whatever cooking liquid is left (there shouldn't be much) and around half a cup of extra virgin olive oil, salt and pepper to taste.
serve simply on toast like this, or stirred into pasta, this is also amazing stirred into risotto with some peas too perhaps. you could even stir this into to some boiled buttery potatoes with more olive oil for a warm potato salad of sorts.
coming to a menu near you soon, in one of these forms, NYC!
❣️
some gorgeous roasted chicken legs for my residency last summer in london at @joyau_wine
simply seasoned with loads of salt and white pepper. served over a bed of olive oil flecked, braised lentils with my cilantro green sauce, blob of salted yoghurt, and a big old pile of lemon dressed parsley and raw white onion.
so good! miss you guys @joyau_wine ❣️
unbelievable meal at @isodinyc the other night.
after a quick change of plan, one other moved rez, we managed to snag a last minute table for 2, 4.30pm for dinner and it was the best last minute plan ever.
@isodinyc could be fast becoming my favorite restaurant in NYC. my first—also impeccable—experience was a solo dinner at the bar a few weeks ago, and i was blown away! this meal however, was even better, dare i say.
best pasta i have ever eaten! and i have eaten a lot of pasta in my time (multiple trips to italy, long work stints in puglia and also the north, and i studied at culinary school in calabria), but this was exceptional.
also! i am working on my updated current 'best' restaurants in NYC list, as we speak. sign up to my substack at the link in my bio. i love restaurants, i love this city! this is going to be a long overdue, very good one!
i can't wait to become a regular at @isodinyc 💫
blanched asparagus on toast with charred ramp butter and pecorino
lunch for glennon, a few weeks ago!
i diced up a bunch of ramps and charred them over very high heat until they were blackened and reduced. i let the cool and then stirred them into some softened @kerrygoldusa butter.
i then spread the ramp butter on some toasted buckwheat bread, followed by some 1 minute blanched asparagus, lots of pecorino, black pepper and flaky salt
i am loving the spring produce at the farmers market at the moment, it is truly unmatched!
i have some new york pop-up's in the works, and this could potentially be one of the menu items! more details to come, stay tuned!
💫
beans on toast, my way!
fresh borlotti's with some of their cooking liquid, fresh peas from the farmers market and a big dollop of sambal! and ofc, lots of flaky salt and freshly cracked white pepper.
braised nettles, ramps and chickpeas with various spices over some buckwheat and caraway toast, then dotted with sambal from the farmers market
sick day lunch
burnout.
let's talk about it, shall we? my first substack in 5 months—sign up at the link in my bio.
vulnerability on the internet, honestly, scares the shit out of me, but here we are.
xo
