The Mamma & Papà lunch


The shape of things

Last week I had a vision. I closed my eyes and all I could see were serving plates in Italian restaurants, stacked with lamb chops and veal escalops. Some of them had steamed fish with slices of lemon, others had mountains of pasta. At least one of them was held by a slick waiter in a white dinner jacket but mostly they were carried by plump women with multicolored aprons and smiles on their well-fed faces. One of the women had yellow plastic flowers in her hair. I know her well, she’s the lady from Cumpa Cosimo restaurant in Ravello where everything tastes divine (it’s our holiday hangout). And she’s got attitude. She used to hit the kids lightly on their heads if they didn’t finish their plates and say “Pasta non Pane”!



We do have a number of serving plates but these visions called for new ones – and Italian feast was on the cards and I would somehow trick my husband into making his delicious tomato sauce to start. We headed to Anne’s brocante in St Christoly, it’s the most beautiful place, she has such pretty, well-chosen things and spending time in her company is a treat – some people just ooze grace and kindness. There was too much choice so I got more than I needed (brocante shopping is very dangerous). Beautiful colors and patterns and exciting shapes. Talking of shapes and forms  – since my body started taking on a new shape I have had a distinctive craving for all things sour and acidic (thus the tomato sauce) and a preference for lean meat over too fat. So out went the lamb chops, in came the veal escalopes. We still have a lot of sage that is braving winter so Saltimbocca it had to be. For dessert I made a pine nut and lemon ricotta cream tart, inspired from one of my favorite restaurants in Rome, Matricianella.


The “secret” sauce

Let me introduce myself, I’m the husband. Mimi, my wife, somehow talked me into making a tomato sauce for Manger and now she wants me to explain it … in writing. Well, first there is a story to tell. I met Mimi in Paris about a thousand moons ago and soon after (very soon actually) she visited me in Reykjavík. She arrived late and I wasted no time in trying to impress by making dinner for two. It was a simple tuna and parsley pasta with lemon and butter – served with Pinot Grigio. Perfectly decent but admittedly nothing amazing. Mimi was very gracious about my cooking and went on to admit that she herself wasn’t very accomplished in the kitchen. I on the other hand, empowered by my success with the tuna told her I was quite the little chef. Some days later, this time in Paris, I was working on some tedious project at her desk and she appeared, impossibly glamorous and put together as she always is holding a tray of “snacks”. I remember the moment well. It was a cheese soufflé, an endive and Roquefort salad with walnuts, served with a nice chilled beer. To finish she had made a strawberry tartlet with vanilla custard cream. It was the beginning of what has been an absolute defeat on my part when it comes to cooking. You might say that the last 10 years have been a humbling experience for me culinary speaking, like the garlic in the tomato sauce I have been, and continue to be, crushed in the kitchen. It does have its advantages, a wonderful three-course meal or two every day is nothing to complain about and all I have to do is wash the dishes afterwards. Once in a while, when Maman is tired or busy I make something for the family, often Italian or something on the grill. I always get rave reviews, practically a standing ovation. It makes me feel like the granny who finally figured out how to operate the DVD player and all the family is shouting bravo and yippee. It’s more of a sympathy vote. In our kitchen there is only one master … and I figured out a long time ago that it’s not me.


Vito Posillipo’s tomato sauce

In my life I’ve had endless versions of amazing tomato sauces and a few terrible ones too. It’s a good way to judge a restaurant if it’s Italian but if it’s French you should probably look elsewhere on the menu. This one is by no means a perfect tomato sauce but we like it, it has developed over the years with the family. It used to be more spicy but Louise doesn’t like that. I’ve had my aubergine period (which technically makes this pasta alla Norma) and my anchovy period which was very controversial. But this is a version everybody likes. We call it Vito Posillipo’s tomato sauce. He was a character, although never seen, in the movie 9 ½ weeks and unfortunately for him he was gunned down in a restaurant on Halloween. At the time he was having Ziti al forno which does have tomatoes in it but otherwise has little to do with our sauce. But what a name. Saying it is almost therapeutic – like supercalifragilisticexpialidocious. Vito Posillipo, try saying it! One day, I’ll have a dog called that. Enjoy the sauce.

A note on the sauce. Normally I would slice the garlic thinly and sauté in the oil first before adding the tomatoes. But I always forget that part and so I used to frantically crush garlic into the sauce after the tomatoes were already in. I am not sure if it’s an improvement – it’s more of a superstition but this is how we make it.

2 tablespoons extra-virgin olive oil
2 (8 ounces/ 230 g) cans good-quality peeled & drained tomatoes
2 dried red chillies
3 gloves garlic, crushed (minced)
1 big glass red wine
2 teaspoons balsamic vinegar
2 teaspoons granulated sugar
1 bunch fresh basil leaves
100 g/ 1 cup and 2 tablespoons freshly grated parmesan cheese
100 g/ 6 1/2 tablespoons unsalted butter
Coarse sea-salt and freshly ground black pepper

For this dish, we used long fusilli pasta/ 500 g/ 17-18 ounces.

Heat the olive oil over medium heat, add the tomatoes and crush them with a large spoon. Add the dried chillies, crushed garlic, vinegar, sugar and red wine. Season with salt and pepper. Cover the saucepan with parchment paper, lower the heat and simmer for 30-40 minutes.
Cook the pasta in a large pot of salted boiling water until al dente. Drain and mix in the piping hot tomato sauce. Add the butter, parmesan and basil, stir gently and serve immediately. Reserve extra parmesan and basil for individual servings.


Veal Saltimbocca (Veal with sage & prosciutto)

1 pound approx/ 450/500 g veal escalopes/ cutlets (preferably sliced thin) – I count about 2 slices per person (about the size of the palm).
6 slices prosciutto, about half a slice per veal escalope
A bunch of fresh sage
Plain flour for dusting
5 tablespoons butter
4 tablespoons olive oil
1 glass of white wine
4 tablespoons/ 60 ml veal stock
Coarse sea-salt and freshly ground black pepper

Preheat the oven to 180°C/ 350°F

Dust the veal escalopes with flour on both sides. In a large sauté pan, melt the butter and olive oil until sizzling on a medium heat. Sauté the veal, about 15 seconds on each side. Season with salt and pepper and scatter the sage leaves all over. Pour the wine and leave to reduce for 2 minutes. Remove the veal and transfer to an oven-proof baking dish. Add the veal stock to the juices of the pan, mix well and continue to cook the sauce for 3 minutes. Place the prosciutto on top of each veal slice. Pour sauce on top, a a few more sage leaves and place dish in the oven for 8 to 10 minutes. Serve immediately with roast potatoes (see recipe below). I also like to serve with steamed spinach with a drizzle of olive oil and a few squeezes of lemon. Perfect!


Rosemary, garlic and lemon roast potatoes

2 pounds/ 900 g potatoes, peeled and halved
Lemon zest of 1 lemon
3 to 4 large garlic cloves, unpeeled
A few sprigs of fresh rosemary, leaves picked and chopped
Olive oil
Coarse sea-salt and freshly ground black pepper

Parboil the potatoes for 10 minutes. Drain the potatoes, toss them in a baking dish, add the garlic, drizzle with olive oil, sprinkle lemon zest, salt and chopped rosemary and freshly ground black pepper.
Cook in the preheated oven for 30 minutes, or until golden.


Pine nut and lemon ricotta cream tart

For the crust

2 cups/ 240g plain flour
1 egg
1/2 cup/ 120 g unsalted butter, cut into cubes & at room temperature
2 tablespoons/ 30 g sugar
½ cup/ 60 g confectioner’s sugar
¼ cup/ 30 g ground almond
½ lemon zest
A pinch of salt

In a large bowl, mix all the ingredients together until the mixture forms a homogenous dough. Shape into a ball, wrap in cling film and refrigerate for at least an hour.
Roll dough to fit a 9-inch/23 cm tart pan. Line the pan, prick the bottom with a fork and place in the freezer for 30 minutes.

For the filling

½ cup/ 120 ml honey
½ cup/ 100 g granulated sugar
A pinch of salt
1/3 cup/ 80 g unsalted butter, cut into cubes
1/3 cup + 1 tbsp/100 ml heavy cream
5 ounces/140 g ricotta
Zest of 1 lemon
2 tablespoons lemon juice
150 g pine nuts
1 egg

Preheat oven to 170°C/ 325 °F

Combine the honey, sugar and salt in a medium saucepan. Add the butter and bring the mixture to a soft boil over medium heat, stirring constantly. Take off the heat and leave to cool for 15 minutes.
Whisk in the cream, lemon zest, lemon juice, ricotta and the egg until you get a smooth mixture.
Take the tart out of the freezer, scatter the pine nuts over the bottom of the tart, and pour the filling. Bake tart in the preheated oven for approximately 50 minutes, or until the tart and crust are golden brown. Don’t worry if the tart is still ‘jiggly’ when you take it out, it will set once cooled.
Leave to cool completely before unmolding.

A few summers ago, Marche, Italy
A few summers ago, Marche, Italy

204 thoughts on “The Mamma & Papà lunch

  1. Is there any possible way to “love” you two and your family more? I never tire of reading your posts and looking at the lovely photographs. Congratulations on the new addition to the family! And keep up the wonderful storybook that this blog is. xoxo Debra

    1. Thank you so much Debra! I love it when my husband cooks, and he’s alwaysfunny about it – lots of music, stories and yes a standing ovation 🙂 Bon week-end! Best, Mimix

  2. Always enjoy hearing from you Mimi, but really loved reading your husbands contribution this week. I laughed out loud a few times, especially the part about you saying you dabbled in the kitchen and he thought he was a master. Haha. Thanks to you both. PS – the recipes look incredible.

  3. Bonjour Mimi, avant de lire vos textes, je regarde toujours en premier les photos merveilleux. Mais la meilleure photo est celle avec vos mains sur votre ventre!

  4. I love, that if it is a good teamwork! Thank you both for your wonderful blog with amazing recipes and stories. Congratulations to the whole family for the baby you hope.

    1. Thank you Yasmina! I feel so lucky to be able to work with my husband – it’s good to keep it in the family! Wishing you a lovely week-end – I hope you will enjoy the recipes. Mimi x

  5. Haha! Hello Oddur. So nice to see you writing…and cooking. Almost as good as the fabulous photos you take. I love them, being a photographer! Your story of the tomato sauce reminds me of the prison scene in the movie Goodfellas where they are finely slicing the garlic with a razor blade and arguing over the amount of onions. That is the beauty of simple recipes, they can be altered, changed and adapted with the slightest difference in ingredients. Love you guys.

    1. Hi, this is Oddur, funny you should mention that, I was thinking of that scene the other day. Paulie was that his name? I think he was played by Paul Sorvino. I don’t think I’ve ever sliced garlic without thinking of that scene. It’s as if there is a little mafioso sitting on my shoulder saying “thinner, is should be thinner”. By the way, we love you back. M&O

  6. I enjoyed the post from your husband too! Very sweet! I was wondering if you ever post meals that are easy to make ahead or do you save your blog for the more detailed recipes? Either way I can’t wait to try these new recipes! They sound good to the baby in my belly too! 😉

    1. Congratulations to you too then! Everything I post on the blog come out of pure desire – I will wake-up one day and say the ‘magic’ dish! We always eat everything we post, which is often on a week-end, so we often end up having late lunches:) Enjoy the recipes! Mimi x

  7. Oh Mimi, you are so beautifully pregnant!! You simply glow. It was so nice to hear from your husband and get to know him a little better. The food looks delicious. Could you tell us when your little one is due? Many prayers for you and your family and for the little one on its way.

    1. Thank you for your kind words Sandy! Glad you liked the post – hope you will enjoy the recipes! Baby is due towards the end of May, but as it is my 5th, I am expecting baby to arrive perhaps a bit earlier? Best, Mimi x

  8. Holy guacamole, Mimi, you’re pregnant!
    Congratulations! Very exciting times for all of you! Oh and, Oddur’s story, very recognisable, very cool. Men, stomachs and love.

    1. Hi Amber! So much fun to share this post with him, it’s not so easy to get him to pose in front of the camera! Will try to squeeze more appearances from him 🙂 Bon week-end! Mimi x

  9. It is wonderful to meet the man behind all of your amazing photos! And I love that the sauce has a family history. You always end up creating something unique that I would have never thought of making, like the pine nut and lemon ricotta cream tart.

    And lastly, the little puppy in the corner of the photo of the veal dish is adorable.

  10. Hello Mimi and Oddur –

    Thanks for another gorgeous post. I have a question for Oddur.

    How do you get those extraordinary shots directly above the table? Is there a balcony you lean over, or are you on a tall ladder?

    And I always adore the shots with a dog or two peering up hopefully at the food. 🙂 That happens a great deal in our house too!

    Best regards and congratulations for baby-on-the-way!


    1. Hi Nan, this is Oddur. Well I guess I am sort of tall, sometimes that’s enough. There are times I just set the camera on autofocus and stand on my toes. Put I do prefer to see what I’m doing so we have a little wooden step ladder that comes in handy. It’s a bit wobbly so sometimes my work is dangerous but I like the risk. One day I’ll fall flat on the table ruin and the whole setup … it just hasn’t happened yet. Regarding the dogs there isn’t a moment in anybody’s life, a still photograph, a scene in a movie that hasn’t been improved by the presence of a dog.Best O

      1. Being rather short, I can only imagine you really must be quite tall! But as you say, sometimes the risk is part of the thrill of getting the perfect shot.

        Belated congratulations on adding Humfri Bogart to your household. He is a spectacular fellow.

        Many thanks for indulging my curiosity.


        1. Speaking of Humfri, yes he is quite a fellow. There isn’t a better Smooth Fox Terrier anywhere int he world. As I write these words he is having his very late dinner, dry food mixed with the butcher’s meat and a bit of rice and carrots. More interestingly, Phoebe, his consort for the last few months is just about to give birth sometime tonight to what we hope will be splendid puppies. There is nothing better, after having steak and fries on a Friday night than waiting for puppies to be born. I will keep you posted.

  11. Lovely photos and wonderful recipes. Our red sauce is made in an identical way except for the red pepper. Love it!
    I am new to your blog and am enjoying it. Have a happy weekend.
    Linda (near Seattle USA)

  12. Oh…how I love the part about the sympathetic vote…the granny who figures out how to operate the DVD…did I laugh! What is more to cherish in life than these family moments???

  13. Amazing post with Oddur appearance and very funny comments!!!
    If I may say that we Italians rarely use sliced garlic in the tomato sauce, so crushing it instead it has been a major improvement 😉
    Congratulation for the beautiful photos especially those of your family 🙂

  14. This was beautiful reading, Mimi. Dad gets an “A for Effort” as we say back home 😉 A big congratulatory hug from Stockholm! xo

    1. Hej Sophie! I agree, straight A. Now I will have to convince him to cook more often so I can put my legs up on the chaise longue 🙂 Thanks for your kind wishes – and a belated happy new year! Mimi x

    1. Merci! How lovely! You also know Ravello and Cumpa Cosima! I just love that place, we have been going there the past years with the family – such a beautiful heavenly place! Simply magical! There’s a dish I absolutely love at Cumpa Cosima, a mussel tomato soup – the broth is so delciious. Can’t wait to go back 🙂 Bon week-end, Mimi x

  15. Fantastic post, Oddur! I especially love “I always get rave reviews, practically a standing ovation. It makes me feel like the granny who finally figured out how to operate the DVD player and all the family is shouting bravo and yippee.” So funny! And I love Mimi’s beautiful bump! Always, always look forward to reading your heartwarming stories!

  16. An absolutely darling entry, if ever one has been written! Such beauty, such love within your husband’s words (as well as what I suspect is a wicked sense of sense of humor). This post cemented my thoughts that you and he, are perfect marriage partners. And as always, the food is exquisite, and the photography is breathtaking. Merci!

  17. I just see the word “Manger” in my mail and everyone can hear me – “OOOOH, she wrote again !” Love so many things about this post – the tale from Oddur, your beautiful new shape, that charming little face of your anxious doggie under the plate of veal. And speaking of plates, oh my goodness, plates & serving platters are my weakness. All my souvenirs from living in France & England are plates ! So I am completely in sympathy with your urge to go get some pretty plates. The ones you feature here are beautiful. But, of course ! Thanks for the tasty recipes from both of you.

    1. Hi Linny! It makes me so happy to hear you enjoy the blog – I am so grateful 🙂 Thank you! It was fun to get Oddur to participate – he’s very good at ‘avoiding’ being in front of the camera! 🙂 That little doggie is Plum’s baby called Prune – she looks like a little furry toy – so adorable! I was so delighted to get the new ‘service’ sets of plates from Anne’s Brocante, they really are exquisite – made my month! I hope you’ll visit Médoc one day and check out our local brocante/ antique stores – they are often filled with small treasures! Bon week-end, Mimi x

  18. The dishes are GORGEOUS!The birds on the rim…… can never have too much!You are GORGEOUS showing us your PANCHA!As far as the woman teaching the children pasta over bread that is so true!An Italian home would NEVER serve bread with the pasta….as you would fill up on that instead of the good cooked meal!I learned that immediately from my ITALIAN husband when we first met!AS for your husbands tomato sauce I will make next we have a get away weekend which starts today!Here I sit!!!Last comment the GRANNY and the DVD player…well thats me and I’m not a GRANNY yet!We have FIVE controls for one TV!!!Drives me CRAZY!I will be saying VITO POSSILLIPO ALL DAY LONG!XXXXXX

    1. Bonjour Contessa! Those dishes made my month! A wonderful way to start the new year – we got one set with the blue flowers, and the green set with the birds – they are so special and inspiring! You really have to meet Anne from the brocante in St Christoly one day – you will adore her! I can imagine with there must be many wonderful meals in your beautiful home, with an Italian husband…! I hope you will enjoy Oddur’s tomato sauce, it always cracks me up that a movie like 9 1/2 weeks would inspire him to cook pasta! 🙂 Ah les hommes! Bon week-end, Mimi x

  19. Hello Mimi. I have been reading your beautiful blog for a while & have discovered you also have a large family. We have seven children & enjoy it so much.

    This was another gorgeous post & so lovely to meet your husband. Perfect! x

  20. What a pleasure to finally “meet” and read Oddur, who’s always behind the camera and, in his on words, washing the dishes. Not only he is a talented photographer but he know’s his way in the kitchen.
    It’s wonderful to have help in the kitchen, I soooo know that. Marco is a great cook (his risottos are delicious) and therefore when I’m tired it’s good to have someone cooking for me 🙂
    Just fell in love with the pine tart, will try it very soon.
    To finalize, has the comment is already long enough, just wanted to let you know that Manger is featured on my blog this week (I sent an email asking for permission to use the photos, I hope it’s ok with both of you – the photos are fully credited, as it should, and I really wanted to share your wonderful work with my viewers. If you would like to check, here’s the link to the publication:
    Wish you all a delicious weekend :*

    1. Oh thank you so much for sharing, you really are too kind – what a wonderful blog you have! Glad to hear your Marco is a great cook – that risotto sounds lovely! I hope you will enjoy the pine tart – it’s very refined and old-fashioned, reminding me of many wonderful meals in Rome 🙂 Wishing you a lovely week-end – and thanks again for sharing on your blog – I am so happy! Mimi x

  21. I’m always so excited to check out your new brocante finds! The blue set is gorgeous, but I’m in LOVE with the set with the birds! Are they new, too?

    I’ve never added balsamic to my tomato sauces. It sounds delicious. Will try soon!

    Best wishes to you in the coming weeks! I hope you’re feeling well! Looking forward to new recipes, inspired by your pregnancy cravings 🙂 Have a wonderful weekend! -Rebecca

    1. Hi Rebecca! Those service/ sets of plates were a wonderful find – we ended up getting 2 sets – they were too good to be missed! The ones with the birds are from the same brocante (it’s Anne’s brocante in St Christoly, a village close-by). It’s a treasure den! I hope you’ll enjoy the tomato sauce – the simple dishes are always the best! Bon week-end! Mimi x

  22. I was thinking about why your blog is my favorite of all. Is it the beautiful rustic outdoor images, the divine food at a table I would like to visit, the beautiful and warm family pictures, the fun and interesting writing? Ok All of it! love the tomato sauce and your husband contributing too.

    1. Sarah, thank you, you are really too kind! I couldn’t be happier to hear your sweet comment! Merci mille fois! It is simply a pleasure to share our family life, Médoc and a bit of kitchen adventures! Straight from the heart! Bon week-end, Mimi x

  23. What a lovely post Mimi! I am due with my second baby at the beginning of June, and I too have been craving all things sour. Particularly lemon (lemon curd has been spread on just about everything in my cupboard!) I must say that you make such a lovely, glamorous pregnant woman; I am less so!
    That table setting is completely gorgeous. The brocante- blue and white always makes me swoon. Your blog is a new discovery for me and it is such a lovely setting to escape to!

    1. Congrats Caitlin! We are on a similar pregnancy ‘wavelength’ – I am due towards the end of May – it’s so exciting! This is the time when the baby grows fast! I love lemon, and lately I’ve been craving papaya (not easy to get here!) drenched with lime juice for breakfast, as well as fresh young coconut 🙂 Wishing you a lovely pregnancy – enjoy every moment, try to take it easy, relax and my best advice is to go to bed early! Best, Mimi x

  24. On your husbands recipe for his sauce he says 100 g. What measurement is that?
    Thanks and love your posts so much.

    1. Oops, so sorry, I missed these two conversions: 100 g parmesan is 1 cup + 2 tablespoons, and 100 g butter is approx 6 1/2 tablespoons. Will update on the blog asap! Thanks for pointing it out! Enjoy the recipe! Mimi x ps: Thanks for all your support on Instagram 🙂

  25. Only found this stunning blog eariler this week. It is a heavenly place, a haven. I adore coming here and being inticed by the food and blown away by the art. Congratulations and every best wish xxx
    More, more!

      1. Merci beaucoup Mimi!! Making Oddur’s pasta sauce with rigatoni tonight and will BBQ some lovely pork and fennel sausages. Opening the vino now!!! Thanks to Oddur for sharing. Bisous x x Anita

    1. Bonsoir Kristen! That’s fantastic! I hope you will enjoy the tart – it’s lovely, delicate and feels very old-fashioned – I just love all the unusual flavours, and what I love most about it is that it reminds me of beautiful Rome – even the hue remind me of the colours of the city 🙂 Mimi x

  26. I am new to Manger, and I wanted to stop by and say thank you for your truly unique and beautiful perspective on life. Very refreshing. I plan on trying as many of your recipes as I can.

  27. Your husband is a great writer! Thank you for getting him to share his charming and fun story about who the real chef is between the two of you and his recipe.

  28. “la famiglia, la cosa piu importante della vita” …
    When i close my eyes i can smell the wonderfull perfume of your tomato sauce.
    It´s remembering me walking throw the ancient streets of Palermo- kids running every where, wide open windows, burning sun, … and then this lovely, strong smell of tomato and basil in the air!
    In the end of cooking my “favourite” salsa i always mix a little bit of oil in which i fried eggplant. I got this extra tip from my sicilian mother in law.
    Mimi & Oddur, thank you for this small escape. Your family is so special!!! Aileen

      1. I enjoyed the music very much, will absolutely take a closer look. I always cook to music, often it’s Chet Baker, Nina Simone, Billie H or some of those. But I also like the group Madredeus, very cinematic feel, goes well with cooking. And one of our favorites, the soundtrack to Big Night, especially Strada del Bosco – very appetizing. Avett brothers go well with omelettes, Johnny Cash is perfect with steak and Jacques Dutronc is a must when making créme caramel. Mimi x

        1. … i think if we will cook one time together: we will dance in the kitchen with flour in the left and a wooden spoon in the right!

  29. Your photos and recipes always inspire me. Another great post! I can feel your Italian food looks so warm and homely – great for a family feast. I cannot wait to try one myself too x

  30. Finally Oddur! After enjoying your photography, especially your composition skills we get to hear from you! Although you all are photogenic and you two are wonderful cooks, your photography makes this web site a visual as well as a palette pleaser.

      1. Mimi: Thanks for the referral to Oddur’s making potato cake and steak Bearnaise. I enjoyed hearing him speak on the video. We have several “ex-pat” friends that live SE outside Paris: two Americans, three Canadians, and an Icelander named after his grandfather, Haldor Laxness, Pulitzer Prize winning author. We gather for meals and splendid conversations, lots of laughter and enjoy cooking in France.

  31. Oddur’s contribution made me LOL as the kids say, especially the granny anecdote. Your meals always look full of love and fun as well as delicious food, its lovely to see this humour! Great tomato sauce recipe too – I will try it, it is a mix of my loved ones versions: my mum always put a little sugar in her tinned tomato sauce to counter the acidity or a little carrot, my boyfriend adds balsamic, I always add wine to tinned tom sauces!! Your brocante is amazing – I adore the tableware – beautiful finds – I would love to know their story – where did these magical plates come from? Who owned them before you etc?? I also want to try your veal recipe, I’ve only ever done escalope and this looks fantastic – as do you, super glamorous as Oddur says and wonderful photos as always!

    1. Thanks for all your kind words Lili! Oddur does have a wicked sense of humour – it’s rare for him to have a conversation without half of it being a joke 🙂 I just love how eveyone has their little personal touch to their sauce recipes – the best part is they all work! Regarding the plates, I too love the history. I try to find out where they come from, one set we often use (the pink ones I bought last year) was from a beautiful bourgeois home in Pauillac, these new ‘service’/ dinner sets (we bought one blue one, a lovely large set, and the green one) come from the region here. The green one definitely reminds me of old-fashioned Italian designs! Makes dining even finer! Bon week-end! Mimi x

  32. oh how could i love your blog more? this looks soooo scrumptious!! and you look B-eautiful! one trick i learned while cooking when pregnant: have a small foot stool near you and alternate keeping one foot up on it (& one on the floor) = this eases some of the weight in your back somehow 🙂
    one question: can one replace the pine nuts with another? perhaps almonds?
    thank you much & blessed-be, jo

    1. Hi Jo! Thanks so much for the foot stool tip! I spend far too much time standing, and that’s a really good idea! And yes, I think almonds would be a great substitute, perhaps chopped coarsely so they release all the flavours. Enjoy! Mimi x

  33. Merci pour ce magnifique blog ! Je recopie minutieusement vos recettes dans mon cahier Astier de V ;), enceinte de 8 mois de ma 4ème puce mais exilée à Washington DC bien loin de la France qui me manque tant… Ce soir j’ essaie la Vito Posillipo.

    1. Bonsoir Céline! Félicitations pour votre 4ème puce – vous êtes presque arrivée vers la fin! Je vous souhaite un maximum de repos, et de bons petits plats chaleureux! Bon week-end! Mimi x

  34. +1 to cooking to music! My grandparents did this and they were our caretakers in the afternoons as my parents both worked. Music and good food, great gifts. Everything here looks divine, but what really caught my eye is the beautiful, blue porcelain dishware. You look great as always! I bookmarked the pasta:)

  35. Oddur’s pasta sauce sounds delicious, and love the story behind it. I’m glad he helps you out in the kitchen, too!

      1. Well, that’s the way to a woman’s heart, no? Make us laugh, rustle up something delicious, and the occasional surprise!

  36. Aww, love this post! It’s great to hear from your husband since he’s such a huge part of the blog, but so rarely seen. He’s a great storyteller.

    Your bump photo is so lovely — you make pregnancy look so elegant! Cheers to the weekend. 🙂

  37. I love reading your blog — wonderful gastronomic fantasy for this citygirl. I especially liked this one, with you and your husband partnering on cooking and blogging duties. Reading this far away in NYC, I could easily feel the warmth and love that I imagine fills your dishes, and your home. Perhaps that is the secret ingredient! Best of luck on the birth of your child (and your puppies).

    1. Thank you Rayna! It’s such a pleasure to share, from Médoc to NYC! I am delighted to hear you enjoy the blog, and yes, love and warmth makes any meal an extra special one! Bon week-end! Mimi x

  38. Your pictures are breath taking and mouth watering. I also love to collect serving platters as well. I really like yours.

    1. Thank you Rose Marie! Going to Anne’s brocante is always a pleasure, especially when she has new arrivals, beautiful plates and dinner sets wrapped in old newspaper… it’s a treat. Anne is also a big food lover, and always manages to inspire me for something special. Bon week-end! Mimi x

  39. J’adore votre blog et toutes vos recettes. Dommage que la traduction en français n’existe pas. Bon week-end.

    1. Bonjour Christiane! Voici une petite astuce qu’utilise mes amies françaises: vous allez sur et recherchez ‘Manger blog’. Ensuite, vous avez une option ‘traduire cette page‘. Et hop, vous avez tout le blog en Français. Certes, la traduction n’est pas ultra sophistiquée, mais c’est pas mal!

      Voici l’aperçu: (et cliquez sur ‘traduire cette page)

      Manger‎ Traduire cette page
      Mimi, my wife, somehow talked me into making a tomato sauce for Manger and now she wants me to explain it … in writing. Well, first there is a story to tell.

      ‎Recipes – ‎About me – ‎Older – ‎Life in Médoc

      Un de ces jours je vais faire une version française!

      Merci! Bon week-end! Mimi x

  40. Oddur is as beautiful as you are, Mimi, no wonder the children are so gorgeous! Congratulations on the new arrival!

  41. I love the addition of butter to the sauce at the end, a bit of a French touch. I have been exploring the Medoc for 5 years and appreciate your tips as I have never been to St Christoly. I will correct that error next summer.

    1. Bonjour Carl! Aren’t you coming to Médoc soon in spring? All my local Médocains friends agree that St Christoly is one of the most charming villages in Médoc – so untouched and authentic. I also love Vertheuil, St Estèphe and around Queyrac. And you must visit Anne’s brocante called ‘Coté Gironde’ – she is a delighted person filled with precious tips! Best, Mimi x

  42. Dear Mimi, as I am hard fan of your blog and some recipes are regular on our table (as chocolate cake a la creme marron), I was waiting with impatience for new post. And then saw you photo 5+! Congratulations!!! This news made my day! The idea of including your husband is great and for sure he is not only excellent photographer, but can be writer to. Hope you already have new puppy and enjoy family weekend. I cannot wait to try your pine nut and lemon tart, sounds perfect. Warmest regards to you and your beautiful family 🙂

    1. Bonjour Tanya! I am so delighted to hear you enjoy Manger – so grateful! Thank you thank you thank you 🙂 And what an excellent choice to make the chocolate crème de marron cake – I love crème the marron and it is one of my favourite recipes. Have a beautiful week 🙂 Mimi x ps: Oddur says merci for the kind words.

  43. What a lovely post! Mimi, I am big fan of your husband’s photography but now he topped that with story telling!

    Red wine in tomato sauce is new thing for me, I am excited to try that out! Absolutely amazing blog, I am hooked!

  44. You are looking beautiful as always Mimi. Amazing and delicious recipes. Thank you Oddur for telling us your story, thank you for the delicious sauce recipe and most of all thank you for always taking amazing and beautiful photos.
    The Pine nut and lemon ricotta cream tart looks delicious, love the ingredients and on my list.
    P.S I use to crave for sour and acidic food, when I was pregnant with our boys

    1. Merci for your kind words Rowaida! It was so much fun getting Oddur to contribute to this post – a refreshing change for this new year 🙂 Wishing you a lovely week Rowaida! We just came back from Paris last night and getting ready for a new TV show today! All about desserts! Best, Mimi x

  45. Mimi another lovely post. It’s wonderful to see your Oddur contribute to your blog other than the magical photos he took and his story of how you and he met. Tres romantique! xo

  46. What a beautiful site! Would it be possible to purchase prints of certain images? While all of them are lovely, some are simply amazing and feed the soul.
    Thank you for creating this.

  47. This was the funniest post ever! I loved hearing about the standing ovation and your husband feeling crushed in the kitchen- so nice to hear the story from his perspective!

    Congratulations on a great blog and on a new addition to your family! Looking forward to more posts!

  48. I’m poking around the internets, looking for meal inspiration for tonight’s dinner, and this red sauce looks so good to me because it’s been ages since we’ve made one. Wonderful post as always!

  49. One small thing—what is the oven temperature for the potatoes?????
    Please—-pictures of the puppies.

    As a Grandpa of 9—I anxiously look forward to May (or whenever)

  50. Mimi, this post was so, so nice, in so many different ways. I loved having Oddur’s writing in here, and what a cute story between you two. I’m sure that parsley tuna pasta really was special, though!

    And what a stunning portrait of you with your baby bump. x

  51. I am new to your blog and I love every word. Please thank your husband for making me look like a star. I just served his sauce and it was absolutely delicious. And as I love all things Italian, when I read your ricotta creme tart was from a restaurant in Rome, I had to make it. Right now it is cooling on the rack. Can’t wait! All the best to you on your upcoming delivery. Thank you so much for sharing!

  52. I made this sauce for a group of friends Saturday night, and oh la la!!! It is wonderful, sweet with just enough spice. Splendid recipe from a handsome hubby!

    On another note, Mimi, your blog is absolutely incredible: beautiful pictures, beautiful family, beautiful writing, the whole package. A perfect addition to the cooking blog network. Thank you for sharing a small part of your glorious and happy lives with the world.

  53. I am sharing in everyone’s comments about sharing your special moments. I live in South Africa and your photographs and stories always instantly transfer me to another world! Which I pray to visit one day 🙂 Best wishes with the pregnancy, please don’t stop writing 🙂

    1. Merci Erika for such beautiful words! It’s such a joy to read everyone’s comments, from all over the world. We love sharing our little corner of the world here, where food, family and nature come to life 🙂 I hope you will visit France very soon! Mimi x

  54. I’ve just discovered this blog and have read it top to bottom in one ( very long and blissful) sitting! It is a true delight- a feast for all the senses. I also grew up in Hong Kong, in Kowloon Tong and I share many of your taste memories and resonate with your ‘third-culture’ cooking and life style. Thank you for sharing your beautiful stories with us!!! Xx

  55. I love your blog but you guys eat sooo much meat! Not too much? Its not very healthy unless of course you buy only organic not farm meat.

    1. Bonjour Gina,
      I agree with you that choosing quality produce, preferably organic, is the best way to go. As my mother used to say, “you are what you eat”. We try to have a balanced diet and when we have meat it comes from nearby butchers who source most of their meat locally. Some of it, but not all, is organic. One of the privileges of living in France is the abundance of good artisan butchers. As for eating too much of something here are two things to consider: The blog doesn’t reflect our daily diet as if I was keeping a diary. When I do a post I try to put something that I find interesting and think the readers will enjoy. In any given week we might be having a vegetable soup for dinner or a nice pasta. But if the recipes are already on the blog I won’t put them again, unless I was doing a different version. Secondly, and very importantly when one has meat it can be done in different ways. Portions! When we have steak and fries we might start with a vegetable dish, then have the steak and fries with a salad, then a dessert. I prefer to have a fairly small, quality piece of steak and frankly we don’t have red meat that often. Poultry is quite frequently on the table though. A bit of everything and lots of vegetables is my attitude to cooking. Mimi x

  56. Eres tan encantadora Mimi,realmente hermosa…El amor, la alegria, la complicidad, se transmite palabra a palabra en su romantica historia. Vuestras anecdotas transmiten una gran alegria de vivir, y siempre me hacen sonreir. He cocinado muchas de tus recetas y realmente son fantasticas.Me gustaria tanto ver tu programa de cocina, he visto los anuncios y creo que es muy especial. ¿Seria posible ver tu cocina? Imaginarte en ella mientras cocinas seria maravilloso. Todo lo mejor para ti y tu familia.

  57. What a wonderful post, congrats on your pregnancy. All the best for your lovely family. As always, beautiful pic by your husband ! We will try your pasta tonight, still cooking of the stove … smells great. smile + love W.

  58. Bellissimo e Buonisssimo.
    Brava Mimi you have a great blog. I just dream when i see the pics. I m from positano and i love ms netta ( the owner of campà Cosimo Too. Happy everythings and buona fortuna

  59. This all sounds and looks delicious! What gorgeous photographs. I’m planning to make the tart this weekend, and in the recipe for the crust it calls for 1/2 lemon zest — is that the zest of half a lemon? Thank you and cheers to you all!

  60. Bonjour Mimi,
    congratulations on your pregnancy.
    All the best for you and your family.
    I love your blog! Please keep sharing.

  61. Bonjour Mimi, I am enjoying your blog so much. Congratulations on your new addition to come. Our dinner last night was your Filet Mignon of Pork with Grapes and your Potato Cake with Garlic and Parsley. I had duck fat in the freezer that I picked up in Sarlat during our trip to France last year. I will be blogging about both soon. Thank you for your inspiration.

  62. Dear Mimi,
    Bonjour et merci pour tant de merveilles dans ce blog. I am enjoying every dish and every picture – the harmony and combination of the two is simply inspiring and uplifting. I’ll make sure to stop by and taste a bit of this, a bit of that on your blog 😉 Wishing you all the best for your pregnancy!

  63. This is the first time I have stumbled across your blog and, after every click, I couldn’t help but think, “How lovely!” Thank you for sharing.

    Many blessings to you,

  64. I love your blog!! Beautiful recipes and photographs which provide so much inspiration. Keep up the good work, it is much appreciated!

  65. Oh my I simply adore your blog. I am so looking forward to following some of your gorgeously prepared recipes in the near future!

    I will be coming to France late June and if at all possible I would love to meet you if you happen to be in Médoc. I hope that doesn’t sound too creepy – you’re just such a massive inspiration to me. I love the huge family, the dinners you prepare, your fashion sense, your sweet puppies. Wonderful.

    Anyways – much love from Atlanta, Georgia 🙂

    1. Hi Katie,

      Youare too sweet – thank you so much for being so kind with your words! I am so honored to hear you enjoy the blog abd that it inspires you! Just send me an email when you are around! Best, Mimi x

  66. This is the most beautiful blog I have ever read,every single post is so original, inspiring and real. I love the recipes,many of which I have tried, thank you so much for sharing them, and for the very evocative images. Wishing you all, especially the new baby, the very best! Xx. Kaveri

  67. What is it with food and love?
    a basic need in each of us that triggers all of our senses…perhaps?
    Saw Mr. Thorisson on Mr. Poter’s journal. I shall use his menu for the 14 of Feb. love the beauty of its simplicity.
    As far as the Mama and Papa lunch…there are times when silence is preferred because words become powerless in trying to find expression.
    But, I have drunk it all in and now
    I am ready for a plate of pasta covered in Vito sauce and 9 1/2 weeks.
    Thank you Mr. Thorisson for your collaboration on such an amazing family labor of love and to you Mimi for your grace.
    P.S. a great plate find and selection.

  68. Oh Mimi,
    what a wonderful blog and what a wonderful blog. I just found your blog one week ago but I couldn’t stop reading through all your posts. I mean ALL posts. 🙂 Luckily we will be heading to the north sea tomorrow with a whole bunch of friends and kids. Guess who will be the cook? Right, me! Congrats to your pregnancy all the best wishes from icy cold Hamburg

  69. that pasta sauce looks absolutely delicious. i never thought to put balsamic in my tomato sauce, but i adore balsamic so that must be delicious!

  70. Hello I had to write and say thanks for this delicious recipe – we made the saltimbocca and potatoes and it was just wonderful! I have a book by Simon Hopkinson (his ‘roast chicken and other stories’ is a wonderful cook book) ‘the prawn cocktail years’ which is great and has a few recipes you have written about too including Saltimbocca – we tried it his way and your way and yours was easier and nicer! Anyway thanks so much – can’t wait for next post (and your book!! and series!! ma belle-mere est francaise et je parle francais donc ce n’est pas grave si une version anglaise n’existe encore!)

  71. Exquisite.

    You, your husband, your family, your blog, your style, your writing, the pictures, stories, recipes…just exquisite. I so enjoy your posts, which were first introduced to me by my daughter-in-love, Amber Wilson… AND congratulations to you all on the new addition coming soon <3

  72. Pingback: BakeMorePie
  73. Ahhh, Mimi…”spending time in her company is a treat – some people just ooze grace and kindness.” This is my experience with you and your lovely blog…

    I am thrilled to finally discover to whom the dish cleaning chore is relegated; Oddur…ah-ha! How do you keep such lovely and delicate ‘verrerie’ (is that the correct word?) goblets and wine glasses and such?
    “Who has the responsibility of washing those delicate pieces,” is the question in my mind with every post…

    Such a lovely life; thank you for sharing it with us Mimi!

Leave a Reply