| Provence Lifestyle Vacation, Cooking in Provence The South of France |
The 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.
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 brings fresh asparagus, zucchini, cherries, plumbs, apricots, berries, egg plant, melons,
and much other produce. Wines are inexpensive and plentiful. Here one dispensed from a
carton de glazes the pan.
and much other produce. 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.
through town to catch
the low light of a 9:30
sunset satisfies the
urge to make photos.
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.
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.
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.
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.
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.
| Learning to Cook Low-Fat, Healthy Provence Style Recipies |
SoftSeatTravel
| Provence Lifestyle Vacation Provence Cooking |
stuffing made with a wild boar and beef mix lightly browned and mixed with stale French bread
Dave Hilbert's
SoftSeatTravel
SoftSeatTravel
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