Sunday's Food

App:
Don't really know what to call this, but it was a layered thing with: tomato confit, tapenade, whipped ricotta cheese. Topped with a bit of fresh basil.
Tomato confit recipe from From Simple to Spectacular; tapenade made with 6 nicoise olives, 1 clove roasted garlic and 1/2 tsp of balsamic vinegar.

This was inspired by the "Gateau Froid de Brousse, Tapenade, Tomato" that Andrea had at Le Jardin de Manon in Arles.

Main:
Braised Halibut Provencal (From Simple to Spectacular, replace capers with nicoise olives)

Dessert:
Tangelo Creme Brulee (add 1 tsp tangelo zest to a half recipe of the creme brulee in From Simple to Spectacular and drop the vanilla, strain the custard into the dishes).
This was inspired by the mandarine infused creme brulee that Andrea got at Le Moutardier in Avignon. I think the proportions here were about right.

Other things:
Started a batch of "real" (i.e. fermented) dill pickles based on the "Kick-ass barrel pickle" recipe in Quick Pickles. I haven't done this before, so it'll be interesting to see how it turns out.