Chef Joey 🇫🇷🇫🇷🇫🇷 Recipes!

Text and pics by Chef Joey

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Chef Joey on vaca in🇫🇷 – coming home soon!

As I mentioned before we are headed back to simple, nutritious meals that bring us back to the sustainable market, do not cost a fortune, are delicious and filling.

We had the opportunity to visit an old Italian friend named Gilda. Gilda Is 89, lives by herself and says, “I spend all my money on good food, it makes me happy, it keeps me busy and healthy.” She also drinks a glass of wine every day, she insists that’s the digestion helper.

Gilda, left, and Joey’s mom

So we get to her house and low an behold there is a feast for us to indulge in. I had taken her to the open market the other day in Vigntimiglia Italy to shop for fresh produce, mainly artichokes, amongst other fresh items.

So she pulls out the first tray – she had cleaned out the artichokes, sliced the heart into thin slices, which she floured, egg washed and breaded, fried them quickly in sunflower oil and served with a sprinkle of salt.

Artichoke chips basically – these artichokes cost .20 cents each and each one made 10 slices, more than enough.

Next course was the bomb, and my next recipe is something you can make on the fly: GNOCCHI!


These beauties are mashed potato, flour, salt for a vegan option. Add an egg for a less flour option than normal.

You need:

2 pounds of potato peeled, boiled and mashed (add a couple cloves of garlic for extra flavor)

You mix the cooled mashed potatoes with ½ pound of flour (about 2 cups) 1 teaspoon of salt. If vegan, you need to add ¼ cup flour additional, traditional add an egg and mix well.

Roll out into tubes, on a floured surface until about ½ inch wide – …

You can get fancy and make fork marks on them like the edge of a pie crust …

But who cares?! They taste the same! Cut them into ½-inch-wide pieces, and add them to a pot of BOILING water.

Cook about 5 to 8 minutes, until they float to the top. This is done – be careful don’t overcook for risk of mush.

Drain and top with your favorite sauce:


I sautéed 3 cloves diced garlic and a handful of chopped parsley until translucent. I added a large can of crushed tomatoes, salt and pepper and cooked it for about 20 mins – a light marinara.

You can use diced tomatoes and a pinch of basil helps, too. A jar of pesto goes well with this simple dish and cost – yeah less than $5 for up to 8 people – go with it.
So enjoy, my friends, and remember to eat well! Mangia Bene!



Lemon tree outside Joey’s mom’s house

February is Crèpe Month in France and that being said: “It’s not just for dessert!”

You can melt cheese on them, add ham and fold it and make it your lunch or dinner. Try smoked salmon, or keep it simple with sprinkles sugar, or jam, fresh clotted cream, cream cheese and jelly – the list goes on.

I made one plain with sugar and the other with jelly and another with Crème Frâiche – A French secret ingredient. It’s like sour cream without the sour!

Here is the basic recipe for a batch of these delicious wonders!

2 cups flour

3 eggs

just over 1 cup of milk (about 17 ½ oz)

1 pinch of salt 4 tsp sugar

½ tsp vanilla

2 tbsp melted butter

a shot of dark rum for dessert

Mix the flour, sugar and salt, add the eggs, and pour in the milk little by little and mix well to avoid lumps (I pre mix the eggs in a bowl and add them in).

Add the melted butter last (then rum if you want).

Heat a non-stick pan with a little melted butter spread with a paper towel and wipe lean – add a ½ ladle of the batter to the top of one side and twirl your pan as fast as you can to distribute it everywhere – you want these crèpes to be thin!

Once the sides start curling, pick it up (about a minute) with your fingers and flip it – it won’t be that hot, or use a spatula.

Cook the other side and put on a plate – continue this until all the batter is gone.

You can try flipping it if you have a proper crèpe pan – I use my fingers! … You are done, add your topping or eat them plain!



🇫🇷Quick! Escarole and beans soup🇫🇷🇫🇷🇫🇷🇫🇷🇫🇷🇫🇷


😊Escarole and beans go together like no one’s business, and it’s a great soup. And it’s vegan!
😊You need 4 veggie bouillon cubes , 2 onions chopped small, 2 cloves garlic chopped small, 1 head of escarole washed well (very important – there can be dirt around the base) and chopped small, and 2 large cans of cannelli beans.
😊And a couple tablespoons of oil – that you put in the bottom of a large pot. … Sautée the onions and garlic until soft – add 2 liters of water (1/2 gallon) and bring to a soft boil.
😊Add the escarole and cook 30 mins slightly covered. Add the beans’ juice and all.
Salt and pepper to taste.
You can add chopped carrots, too.♥️
This soup will cost you around $5 and feeds eight.