Edouard Loubet

Have you ever had the experience of searching for some one or something high and low?  We are in the dead of winter, but I am already thinking of spring.  A few years ago we were on our way to the jacaranda capital of Australia, Grafton, in the state of New South Wales, 300 km south of Brisbane.  Every October Grafton is as beautiful as April in Japan with its cherry blossoms.                

                  Spring in Grafton                                                           Spring in Brisbane  

Just before we reached the city I saw a quaint little antique store with a book store attached to it.  We went in and I found a cook book there, "A Chef in Provence" by Edouard Loubet, who, I learnt later on, owns a two Michelin starred restaurant in Lourmarin, south of France, 60 km north of Marseille.    Ever since then I have been searching on Amazon.com regularly to see if there is any new book by him.   Then, recently with my new interest in bread, I've been buying a few books in Amazon.fr.  Just last week it dawned on me that I should check on Amazon.fr instead for Loubet's book.   I couldn't believe my luck.  He published his second book last month! "6 Saisons en Lubéron."  So, after nearly three years of waiting, I've got another book by him.  

Every so often some bloggers at TFL will contribute some ideas to how best to utilise leftover starters or leftover dough.  Now, here is another idea for leftover dough.  It is one that I have used time and again.  I first got this idea from Loubet's A Chef in Provence.  I adapted his "parcel of baby leeks" (page 52) with the addition of prosciutto and gruyere (or bacon and cheddar as in the example below).   Or, instead of spring onions that I used below, asparagus and brococcini will work very well too.     

My version looks like a far cry from Loubet's original.

Shiao-Ping