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About William Widmaier
Widmaier is a published novelist, short story writer, and produced screenwriter.
He’s done a few other things in his life too, won a handfull of awards, etc.
He lives in California, but goes to France as often as he can to visit his grandmother in St. Tropez, cousins around Provence, and to recharge on the magic that can be found in the small villages and countryside of rural France.
Website
Location
Twitter Account
Favorite Foods
French, with a special fondness for southern French. Also quite fond of Italian, Morrocan, Greek, and a good BBQ
Favorite Food Writers
Georgeanne Brennan, Regis Marcon, Madeleine Kamman, oh god, a dozen others
Dream Dinner Guests
All my gourmand friends from far and wide, gathered around a giant table in the garden of a wonderful old mas in Provence. It should be the fall, just as the grape harvests are happening and the weather still warm enough that the glow of lighted pool is tempting a few to a pre-dinner dip. The table would be loaded with wonderful local foods and wines, and people would be talking and laughing and telling stories to the background concert of cicadas. The meal would last well into the late night, ending off with small glasses of marc or farigoule or La Comptadine being passed around before every one says their good-nights, smiles abounding
I call myself a…
I'm a writer, among other things. I definitely do think of myself as more of a storyteller than chef. OK, it's true that I also cook quite a bit, but not professionally, just for friends. I love good food, and I love good stories, and sometimes the two mix. Especially if you're also serving a nice Bandol, or Gigondas
Featured Books by William Widmaier
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- I’ve been thinking about a Provençal style sandwich I made on the fourth. It was quite good. You might want to give it a try. It’s not hard… Provençal Style Sandwich: I’ve left the exact proportions out because this is not complicated and you should be able to adjust depending on how many people you are feeding, but for purposes of shopping you can figure loosely, per-person you will need: 1 sausage, 1/2 a red bell pepper, 1/2 a small hot red pepper, a quarter sweet yellow onion, and a tablespoon of Provençal aioli. La preparation: Slice the large red bell peppers into wide strips, taking the seeds out. Do the same with the small, ripe, hot red peppers. Follow with slicing the onion into big fat slices. In separate bowls marinate each in just balsamic vinegar and olive oil – basically a very simple vinaigrette drizzled over them. While they marinate, whip up a bowl of Provençal aioli. You can find this recipe in my book. Lay the peppers (large and small) and the onion slices on the BBQ grill. Reserve the marinating bowls and the vinaigrette left in the bowls. Roast the peppers until they blacken about 30% on both sides (yes, you will need to flip them). Grill the onions, flipping and stirring as needed, until they soften and start to brown. Return each ingredient into its original bowl and toss them lightly with the leftover vinaigrette. Put some fat sausages on the grill. On the fourth I made a variety for the different guests, including mild chicken Italian, hot pork Italian, and a pork bratwurst. I liked the bratwurst best, but all were good. When the sausages are ready, slice open a baguette length wise four fifths of the way through so that it makes a V. Slather both sides of the cut bread with aioli, drop a sausage into it then stuff with some of the sweet roasted bell peppers, a couple slices of the roasted hot peppers, and good bunch of the grilled onions. Eat with your favorite Rhone or Provençal wine. Warning, it may be a bit messy, but in a good way. If you give it a try, tell me what you thought.
- I’ve been thinking about a Provençal style sandwich I made on the fourth. It was quite good. You might want to give it a try. It’s not hard… Provençal Style Sandwich: I’ve left the exact proportions out because this is not complicated and you should be able to adjust depending on how many people you are feeding, but for purposes of shopping you can figure loosely, per-person you will need: 1 sausage, 1/2 a red bell pepper, 1/2 a small hot red pepper, a quarter sweet yellow onion, and a tablespoon of Provençal aioli. La preparation: Slice the large red bell peppers into wide strips, taking the seeds out. Do the same with the small, ripe, hot red peppers. Follow with slicing the onion into big fat slices. In separate bowls marinate each in just balsamic vinegar and olive oil – basically a very simple vinaigrette drizzled over them. While they marinate, whip up a bowl of Provençal aioli. You can find this recipe in my book. Lay the peppers (large and small) and the onion slices on the BBQ grill. Reserve the marinating bowls and the vinaigrette left in the bowls. Roast the peppers until they blacken about 30% on both sides (yes, you will need to flip them). Grill the onions, flipping and stirring as needed, until they soften and start to brown. Return each ingredient into its original bowl and toss them lightly with the leftover vinaigrette. Put some fat sausages on the grill. On the fourth I made a variety for the different guests, including mild chicken Italian, hot pork Italian, and a pork bratwurst. I liked the bratwurst best, but all were good. When the sausages are ready, slice open a baguette length wise four fifths of the way through so that it makes a V. Slather both sides of the cut bread with aioli, drop a sausage into it then stuff with some of the sweet roasted bell peppers, a couple slices of the roasted hot peppers, and good bunch of the grilled onions. Eat with your favorite Rhone or Provençal wine. Warning, it may be a bit messy, but in a good way. If you give it a try, tell me what you thought.
- I’ve been thinking about a Provençal style sandwich I made on the fourth. It was quite good. You might want to give it a try. It’s not hard… Provençal Style Sandwich: I’ve left the exact proportions out because this is not complicated and you should be able to adjust depending on how many people you are feeding, but for purposes of shopping you can figure loosely, per-person you will need: 1 sausage, 1/2 a red bell pepper, 1/2 a small hot red pepper, a quarter sweet yellow onion, and a tablespoon of Provençal aioli. La preparation: Slice the large red bell peppers into wide strips, taking the seeds out. Do the same with the small, ripe, hot red peppers. Follow with slicing the onion into big fat slices. In separate bowls marinate each in just balsamic vinegar and olive oil – basically a very simple vinaigrette drizzled over them. While they marinate, whip up a bowl of Provençal aioli. You can find this recipe in my book. Lay the peppers (large and small) and the onion slices on the BBQ grill. Reserve the marinating bowls and the vinaigrette left in the bowls. Roast the peppers until they blacken about 30% on both sides (yes, you will need to flip them). Grill the onions, flipping and stirring as needed, until they soften and start to brown. Return each ingredient into its original bowl and toss them lightly with the leftover vinaigrette. Put some fat sausages on the grill. On the fourth I made a variety for the different guests, including mild chicken Italian, hot pork Italian, and a pork bratwurst. I liked the bratwurst best, but all were good. When the sausages are ready, slice open a baguette length wise four fifths of the way through so that it makes a V. Slather both sides of the cut bread with aioli, drop a sausage into it then stuff with some of the sweet roasted bell peppers, a couple slices of the roasted hot peppers, and good bunch of the grilled onions. Eat with your favorite Rhone or Provençal wine. Warning, it may be a bit messy, but in a good way. If you give it a try, tell me what you thought.
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contributed
A Feast at the Beach
Provençal Style Sandwich
From William Widmaier — Blog by William Widmaier
July 11, 2011
I’ve been thinking about a Provençal style sandwich I made on the fourth. It was quite good. You might want to give it a try. It’s not hard…
Provençal Style Sandwich
I’ve left the exact proportions out because this is not complicated and you should be able to adjust depending on how many people you are feeding, but for purposes of shopping you can figure loosely, per-person you will need:
1 sausage, 1/2 a red bell pepper, 1/2 a small hot red pepper, a quarter sweet yellow onion, and a tablespoon of Provençal aioli.
Alor, la preparation:
Slice the large red bell peppers into wide strips, taking the seeds out.
Do the same with the small, ripe, hot red peppers.
Follow with slicing the onion into big fat slices.
In separate bowls marinate each in just balsamic vinegar and olive oil – basically a very simple vinaigrette drizzled over them.
While they marinate, whip up a bowl of Provençal aioli. You can find this recipe in my book “A Feast at the Beach”.
Lay the peppers (large and small) and the onion slices on the BBQ grill. Reserve the marinating bowls and the vinaigrette left in the bowls.
Roast the peppers until they blacken about 30% on both sides (yes, you will need to flip them).
Grill the onions, flipping and stirring as needed, until they soften and start to brown.
Return each ingredient into its original bowl and toss them lightly with the leftover vinaigrette.
Put some fat sausages on the grill. On the fourth I made a variety for the different guests, including mild chicken Italian, hot pork Italian, and a pork bratwurst. I liked the bratwurst best, but all were good.
When the sausages are ready, slice open a baguette length wise about four fifths of the way through so that it makes a V. Slather both sides of the cut bread with aioli, drop a sausage into it then stuff with some of the sweet roasted bell peppers, a couple slices of the roasted hot peppers, and good bunch of the grilled onions.
Eat accompanied with your favorite Rhone or Provençal wine (red or rose).
Warning, it may be a bit messy, but in a good way.
If you give it a try, tell me what you thought.
Bon apetit,
Le Capitaine
Authors: feel free to contact us about your author page.
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