Cooking on Location in France, Spain and Portugal.

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Click on map markers for recipes. 

By Peter Hanley

POULET BASQUAISE – Basque chicken

POULET BASQUAISE – Basque chicken Today, although sadly not on location, Pete’s Pans brings you a typical dish from the wonderful French Basque country, Le Pays Basque – An authentic Poulet Basquaise – Basque Chicken. The Basque people, from both Spain and France, are an indigenous, ethnic group who are proud of their regional identity and…

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By Peter Hanley

RATATOUILLE – Provençal vegetable stew

The name Ratatouille comes from the French verb touiller meaning  to toss food. Ratatouille originated in the area around Nice in Provence. The Catalan ‘samfaina’ and the Mallorcan ‘tumbet’ are similar. Ingredients for 2 to 4 people olive oil an onion, sliced finely a red pepper, thick slices a green pepper, thick slices 4 cloves of garlic, pealed and coarsley chopped…

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By Peter Hanley

FOND BRUN – Brown stock

Escoffier said “Les fonds sont pour la cuisine, ce que les fondations sont pour la maison.” (Stocks are to cooking what foundations are to a house). This, however, probably applies more to professional kitchens than to traditional household cookery where foundations for sauces are seldom made independently from the dish they are to accompany. If…

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By Peter Hanley

KML Support

This post is part of a series called KML Samples KML is a file format used to display geographic data in a mapping application, such as Google Maps for mobile. You can create KML files to pinpoint locations, add image overlays, and expose rich data in new ways. KML is an international standard maintained by…

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