Provence Pistou and Ratatouille, Culinary Vacation Recipe
Provence
markets provide
bags of herbs de
provence and a
good selection of
fresh vegetables
especially during
June when much
greenhouse produce
comes fresh to
markets. .
You can serve
Camargue sea
salt Provence style:
at the table for an
additional flavoring
at the discretion of
each guest.
markets provide
bags of herbs de
provence and a
good selection of
fresh vegetables
especially during
June when much
greenhouse produce
comes fresh to
markets. .
You can serve
Camargue sea
salt Provence style:
at the table for an
additional flavoring
at the discretion of
each guest.
Pistou
Pistou is the French version of Italian Pesto and varies
little except that regional versions of pesto near the
French border with Italy will include pine nuts while
pistou will not.
You can make Pistou if you have a food processor.
You can make it with a hand grinder, mortar and pestle
and lots of patience.
Place three cloves of garlic in the grinder and make a
puree by adding olive oil to the mix.
Next add a cup of fresh basil leaves and a tablespoon
of grated or chunked parmesan cheese. As the mix
blends, add olive oil if needed to retain the liquid paste
consistency. Cut back or add garlic and cheese to
taste.
Serve the Pistou at room temperature on thinly sliced
and toasted French bread.
Another way to serve is to slice French bread thinly and
place in a baking tray. Place the tray beneath the
broiler until the bread browns. Remove the pan and
turn the breads over. Cover each round of bread with a
layer of pistou. Place the pan back under the broiler to
slightly toast the pistou. Serve warm.
Ratatouille
Chop and roughly cube to bite sized pieces
Tomato 1-1.5 kilogram
Eggplant 3-4 small
Zucchini 3-4 small
clean and cut into strips
Peppers 3 green or red
and rough chop Onion 2-4
Dice Garlic 4-6
Olive oil
Herbs de Provence
Black Pepper pinch
Camargue sea salt served at the table
Mireille Johnston, in her book “Cuisine de Soliel”
(Amazon,) recommended the traditional method of
cooking each ingredient, eggplant, zucchini, Peppers,
and onions in Olive oil in separate pans. This may be
too much for modern cooks pressed for time.
An alternate way is to layer the ingredients except the
tomatoes in a large pan with a skim of olive oil and
cover the pan. Leave the vegetables layered as they
stem in their own juices. Cook the tomatoes in a
separate pan and add the garlic and herb mix. simmer
to a thick sauce.
Once the vegetable are cooked to a softness, add the
tomato herb mix to the large pan and simmer for ten
minutes, mixing all together.
This way the process can be done in one large pan
and one small one. The process will take about half to
one hour of slow simmering. Muriel’s method would
retain the individual tastes of each ingredient and is the
best way to cook the vegetables but can be labor
intensive as she recommended the cooking of the
pepper, eggplant, tomato, and zucchini in olive oil
separately, setting each aside, and then combining
with the tomato herb sauce in a large pan for slow
cooking to finish.
Pistou is the French version of Italian Pesto and varies
little except that regional versions of pesto near the
French border with Italy will include pine nuts while
pistou will not.
You can make Pistou if you have a food processor.
You can make it with a hand grinder, mortar and pestle
and lots of patience.
Place three cloves of garlic in the grinder and make a
puree by adding olive oil to the mix.
Next add a cup of fresh basil leaves and a tablespoon
of grated or chunked parmesan cheese. As the mix
blends, add olive oil if needed to retain the liquid paste
consistency. Cut back or add garlic and cheese to
taste.
Serve the Pistou at room temperature on thinly sliced
and toasted French bread.
Another way to serve is to slice French bread thinly and
place in a baking tray. Place the tray beneath the
broiler until the bread browns. Remove the pan and
turn the breads over. Cover each round of bread with a
layer of pistou. Place the pan back under the broiler to
slightly toast the pistou. Serve warm.
Ratatouille
Chop and roughly cube to bite sized pieces
Tomato 1-1.5 kilogram
Eggplant 3-4 small
Zucchini 3-4 small
clean and cut into strips
Peppers 3 green or red
and rough chop Onion 2-4
Dice Garlic 4-6
Olive oil
Herbs de Provence
Black Pepper pinch
Camargue sea salt served at the table
Mireille Johnston, in her book “Cuisine de Soliel”
(Amazon,) recommended the traditional method of
cooking each ingredient, eggplant, zucchini, Peppers,
and onions in Olive oil in separate pans. This may be
too much for modern cooks pressed for time.
An alternate way is to layer the ingredients except the
tomatoes in a large pan with a skim of olive oil and
cover the pan. Leave the vegetables layered as they
stem in their own juices. Cook the tomatoes in a
separate pan and add the garlic and herb mix. simmer
to a thick sauce.
Once the vegetable are cooked to a softness, add the
tomato herb mix to the large pan and simmer for ten
minutes, mixing all together.
This way the process can be done in one large pan
and one small one. The process will take about half to
one hour of slow simmering. Muriel’s method would
retain the individual tastes of each ingredient and is the
best way to cook the vegetables but can be labor
intensive as she recommended the cooking of the
pepper, eggplant, tomato, and zucchini in olive oil
separately, setting each aside, and then combining
with the tomato herb sauce in a large pan for slow
cooking to finish.
Note: small
eggplant and
zucchini do not
need peeling,
larger ones
might benefit
from loosing
their tougher
skins
Remove the
tomato skin to
your preference
by boiling briefly
and then letting
cool
eggplant and
zucchini do not
need peeling,
larger ones
might benefit
from loosing
their tougher
skins
Remove the
tomato skin to
your preference
by boiling briefly
and then letting
cool
Do You need an International Driving Permit to Drive in
Europe.
In France and Italy you can rent a car and do not need to
show an International Permit, only your drivers license
Italian law, however, requires that..... see Article
Europe.
In France and Italy you can rent a car and do not need to
show an International Permit, only your drivers license
Italian law, however, requires that..... see Article
No Passing
for
commercial
vehicles
for
commercial
vehicles
No
Passing
zone ends
Passing
zone ends
| Rotary with yield to traffic in rotary |
Speed limits will be clearly marked and the Rotary will be a welcome site with its directions to various
towns. Gassing up is similar to US with credit card and automatic shut-off at modern pumps. Car rental are
available in all large cities and at many TGV Train Stations..
towns. Gassing up is similar to US with credit card and automatic shut-off at modern pumps. Car rental are
available in all large cities and at many TGV Train Stations..
Information for those renting a vehicle in Provence
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
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
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Try these Provence Pistou and Ratatouille Recipes inspired by a
Provence Cooking Vacation. The culinary Vacation from a villa
rental, vacation rental, or holiday rental should include a full
kitchen so that cooking with olive oil, wine, and the herbs of
Provence, Thyme, Basil, Rosemary can be practiced.
Provence Cooking Vacation. The culinary Vacation from a villa
rental, vacation rental, or holiday rental should include a full
kitchen so that cooking with olive oil, wine, and the herbs of
Provence, Thyme, Basil, Rosemary can be practiced.
 | |  | |  | |  | |  | |  |
 | |  | |  | |  |
Provence Pistou and Ratatouille recipes inspired by a Provence
Culinary Vacation from a villa rental that included a full kitchen
for cooking with olive oil,wine,and herbs Provence.
Culinary Vacation from a villa rental that included a full kitchen
for cooking with olive oil,wine,and herbs Provence.
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