Provencal mystery writer M.L. Longworth joins me on the podcast for this year’s French Week to share some exciting news about her series.
I invited Mary Lou back to the show (see our previous conversations here – ep. #268 – and here – ep. #203) as I recently learned her novels had been optioned for a television series to air on BritBox. Longworth shares many details about the cast, when it will premiere, which books will be included in season one and much more. Be sure to take the tour of Aix-en-Provence she gave me in this post to enjoy a taste of the world of Antoine Verlaque and Marine Bonnet, and tune in to today’s episode as she talks about food, shares a delicious recipe AND shares the synopsis for her upcoming 10th mystery and when to expect it to be released.
Links mentioned during our conversation:
- 1st book in her Provençal series – Death at the Chateau Bremont
- Most recent book in the series (9th) – The Vanishing Museum on the Rue Mistral
- My most recent Q & A w/M.L. Longworth: Aix en Provence, Art and a Mystery to Solve: her new mystery, spring in Provence and what she’s cooking in her kitchen (May 5, 2021)
- BritBox Series Murder in Provence Begins Filming
- ML Longworth on Instagram @mllongworth
- ML Longworth’s website
- the French play – Cigalon
- Chez Panisse Desserts cookbook
- Walnut Oil
- Find the recipe for the Lentil and Duck Breast Salad below
M.L. Longworth’s Lentil & Duck Breast Salad
- 1/2 cup French lentils (cooked) follow the directions on the package or simply boil in water for about 10-15 minutes, then drain.
- 6 Tbsp walnut oil or vinagriette
- 2 Tbsp sherry vinegar or red-wine vinegar
- 1/2 tsp Dijon mustard
- freshly ground pepper
- 1-2 cups mache (lamb's tongue lettuce) or watercress washed and roughly chopped
- 1-2 ounces thin slices of cooked duck breast substitute – prosciutto
- Prepare the lentils: add the lentils to water and bring to a boil, simmer for 10-15 minutes until to desired tenderness. Drain out excess water.
- Prepare the vinegriette: in a small bowl add the vinegar, dijon and then slowly add and whisk in the walnut oil. Finish with freshly ground pepper to taste.
- If you are unable to find duck and cook yourself (often you can find cooked duck breast in the markets in France), a great substitute is ham or prosciutto – thinly sliced.
- Divide the vinegriette. Dress the salad with half and then add the lentils to the salad and add gradually the remaining vinegriette to dress the rest of the salad (you may not need to use all of the vinegriette or you may need to make more – just keep the proportions the same). Plate the lentils and lettuce and top with the duck breast. Enjoy with a glass of rosé – bien sûr!
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~The Simple Sophisticate, episode #310
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