Provence Cooking Rain's Low Fat Dressing
The Provence Cooking
usually starts with session
on the patio looking for a
Provence recipe in Mireille
Johnston's book,  "The
Cuisine Of The Sun" ,  
(Amazon), a good source
of authentic recipes, and
the book "At Home In
Provence"  by Patricia
Wells,.   At other times
fledgling chefs fall back on
old habits and go online
risking a sauce-drenched
computer. Tasting while
you cook is always fun.  
June in Provence brings fresh asparagus, zucchini, cherries, plumbs, apricots,
berries, egg plant, melons, and much other produce.  Provence wines are
inexpensive and plentiful. Here one dispensed from a carton de glazes the pan.
After dinner a walk
through town to catch the
low light of a 9:30 sunset
satisfies the urge to make
photos of beautiful
Provence.
Stuffed peppers started with a wild boar sausage and ground beef from the butcher
browned in the pan. The local garlic has a purple covering and is milder than the
familiar white garlic.
A little of the fresh thyme
and rosemary from the
foraging trip will go into a
blender and be added to
the stuffing.

French bread has at least
three lives. Fresh, sliced
and eaten; second day,
toast; third day stuffing and
pedestals for baked
peppers.
Try Provence Cooking and Rain's Low Fat Dressing a recipe
inspired by a Provence Cooking Vacation in the South of
France.   Olive Oil and Herbs de Provence make a cooking
Vacation in the South of France memorable.
Provence Cooking, Stuffed Peppers
Rain Rodolph's low-fat salad
dressing: Provence inspired recipe

Ingredients
herbs de provence     pinch
extra virgin  oil    2 ozs
rice vinegar           1 oz
lemon juice               1/2 teaspoon
honey                        1/2 teaspoon
*orange/ginger/sugar syrup   2
tablespoons (*mix one to one of OJ
and sugar, add sliced ginger, heat
for about 10-15 minutes until a light
syrup forms. Strain and use reserved
sauce.
Fresh chopped basil       1  teaspoon
mix all ingredients together and alter
the balance of sweet and sour to
your taste. Drizzle over salads or
serve on the side.
The peppers, once stuffed with the meat, herbs, and breading, get a
sprinkle of grated Parmesan and a tomato cap. As the tomato roasts it
releases its intensified juices into the stuffing.  
Make a salad of fresh uncooked Basil ,
spinach or other fresh green topped
with dried plumbs or dates  (pictured
above) for a nutritious accompaniment
to a Provence meal
Provence agricultural fields in the
south of France
Provence Cooking, Salad with Rain's Low
Fat Dressing
Provence Cooking, recipes
Provence Events and Sightseeing
Provence Transportation
Provence Lodging, Villa, Vacation Rental
France Events and Sightseeing
Bookmark this Page Press Ctrl - D
or Share With Friends
Custom Search
Shop for your rental car online well  ahead of your trip and choose
diesel (more economical) or gas, luggage space,(important)  standard or
automatic,(important)  two door, four door and other options.     See  
renting a vehicle in Provence