Provence Cooking of Provence Recipes using Olive Oil and Herbs de Provence
for Healthy Cooking on a Provence Culinary Vacation
for Healthy Cooking on a Provence Culinary Vacation
Provence Cooking and Provence
Recipes include Olive Oil and
Herbs de Provence.
Try Healthy Cooking on a
Provence Culinary Vacation.
Provence Recipes are simple
enough but the cuisine depends on
fresh produce. In a Provence
Village the butcher handles only
meat, the baker, bread and pastry,
the grocer, produce and wine and
some household goods.
Recipes include Olive Oil and
Herbs de Provence.
Try Healthy Cooking on a
Provence Culinary Vacation.
Provence Recipes are simple
enough but the cuisine depends on
fresh produce. In a Provence
Village the butcher handles only
meat, the baker, bread and pastry,
the grocer, produce and wine and
some household goods.
On a Culinary Vacation in Provence you can go into the hills from your vacation rental or holiday villa and
find interesting old Roman aqueducts while searching the fields for rosemary and rocky outcrops
sprouting thyme. South, you can go to the Camargue and see the white horses roaming free and find the
Camargue sea salt for serving at the table.
find interesting old Roman aqueducts while searching the fields for rosemary and rocky outcrops
sprouting thyme. South, you can go to the Camargue and see the white horses roaming free and find the
Camargue sea salt for serving at the table.
Stuffed Squash and Stuffed Tomatoes:
: A combination of beef, wild boar sausage, thyme, oregano and left over French bread is mixed in a
grinder after the meat is cooked. (see stuffing below)The stuffing is inserted in the hollowed out zucchini
squash and tomato. The caps are replaced after a sprinkle of grated Parmesan cheese. They go in a
pre-heated 350 f oven for 25 to 50 minutes depending on the number. The caps of tomatoes brown as
the juices intensify and mix with the stuffing. When they start to brown they are done.
: A combination of beef, wild boar sausage, thyme, oregano and left over French bread is mixed in a
grinder after the meat is cooked. (see stuffing below)The stuffing is inserted in the hollowed out zucchini
squash and tomato. The caps are replaced after a sprinkle of grated Parmesan cheese. They go in a
pre-heated 350 f oven for 25 to 50 minutes depending on the number. The caps of tomatoes brown as
the juices intensify and mix with the stuffing. When they start to brown they are done.
The Camargue is noted
for its horses, bulls,
and its salt.
The people evaporate
sea water and harvest
the salt in a huge
operation near the
mouth of the Rhone
River. The salt is
available throughout
Provence.
Restaurants serve it at
the table rather than
salting the food while
cooking.
for its horses, bulls,
and its salt.
The people evaporate
sea water and harvest
the salt in a huge
operation near the
mouth of the Rhone
River. The salt is
available throughout
Provence.
Restaurants serve it at
the table rather than
salting the food while
cooking.
Stuffed squash and tomatoes served with
chicken soup, minced chicken and thyme
canapes, sliced fruit with goats cheese, and
Cotes Du Rhone
chicken soup, minced chicken and thyme
canapes, sliced fruit with goats cheese, and
Cotes Du Rhone
Foraging for herbs along the old canals make
interesting walks. Both sides have flat trails
where mules once pulled barges.
interesting walks. Both sides have flat trails
where mules once pulled barges.
Culinary Vacation in Provence
Provence Cooking, Provence Recipes
Herbs of Provence: the wild herbs growing in the hills of Provence could include
lavender, thyme, rosemary, savory, and basil ; thyme and rosemary, the most
common growing wild. Some mixes include sage and bay leaf.
lavender, thyme, rosemary, savory, and basil ; thyme and rosemary, the most
common growing wild. Some mixes include sage and bay leaf.
Brown the wild boar sausage in a pan with olive oil. Mix in other ground meats such as hamburger if
desired. After lightly cooking the meat, pour off the excess oil and set the meat aside. Blend in a
half teaspoon (to taste) of Herbs de Provence mix. (these are available in the local markets and
could include thyme, rosemary, sage, savory, basil, and lavender)
Sauté slightly in a pan with olive oil, (optional pr-cook) coarsely chopped celery, chopped onion, the
pepper tops cubed, and a chopped clove of garlic. Then place this in a food processor and mix
coarsely. Cube left over french bread and add to the chopper..
Add the meat.
You can do this in a chopper and mix coarsely or mix by hand in a bowl after finely chopping the
celery, onion and a clove of garlic.
Cut the tops from the zucchini and scoop out the center, Remove any large seeds and add the
remainder to the stuffing. Place the zucchinis in a pot of boiling water for five minutes and then
remove and place in cold water to cool.
Spoon the stuffing into the cavity of the zucchinis and cap with a sprinkle of goats cheese or ground
parmesan. Cover with the zucchini cap or a sliced tomato cap
Bake in a 350 degree f oven for 25-50 minutes depending on the quantity or until the tomato caps
slightly brown. The stuffing is precooked and therefore an under cooking should not be a concern.
desired. After lightly cooking the meat, pour off the excess oil and set the meat aside. Blend in a
half teaspoon (to taste) of Herbs de Provence mix. (these are available in the local markets and
could include thyme, rosemary, sage, savory, basil, and lavender)
Sauté slightly in a pan with olive oil, (optional pr-cook) coarsely chopped celery, chopped onion, the
pepper tops cubed, and a chopped clove of garlic. Then place this in a food processor and mix
coarsely. Cube left over french bread and add to the chopper..
Add the meat.
You can do this in a chopper and mix coarsely or mix by hand in a bowl after finely chopping the
celery, onion and a clove of garlic.
Cut the tops from the zucchini and scoop out the center, Remove any large seeds and add the
remainder to the stuffing. Place the zucchinis in a pot of boiling water for five minutes and then
remove and place in cold water to cool.
Spoon the stuffing into the cavity of the zucchinis and cap with a sprinkle of goats cheese or ground
parmesan. Cover with the zucchini cap or a sliced tomato cap
Bake in a 350 degree f oven for 25-50 minutes depending on the quantity or until the tomato caps
slightly brown. The stuffing is precooked and therefore an under cooking should not be a concern.
Provence Wild Boar Stuffing
Provence Cooking includes the use of Olive Oil and Herbs of
Provence
Healthy Cooking on a Provence Culinary Vacation depends on
Recipes that are simple and that depend on fresh local produce in
season.
Provence
Healthy Cooking on a Provence Culinary Vacation depends on
Recipes that are simple and that depend on fresh local produce in
season.
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