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.  
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
provence June sunset
Stuffed peppers start with a wild boar sausage and ground beef from the butcher browned in the pan.  
Once the meat has browned pour off the oil and set the meat aside.
Slice the tops off of the peppers and clean the inside of seeds. Heat a pot of water and once it boils,
immerse the peppers for five minutes.
Sauté two cloves of chopped garlic and one medium onion in the pan along with the pepper tops diced,
Let these cool and then put them in the food grinder with the stale bread and add a healthy pinch of herbs
de Provence.
Add the meat to this in the chopper and mix. coarsely.  
A little of the fresh thyme  from the foraging trip and rosemary leaves
grated fine 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 as stuffing and as 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.
The peppers go into a casserole dish and into a preheated 350 oven
for approximately 25 minutes for four peppers. Cooking duration will  
depend on the number of peppers,  Take the dish out of the oven when
the tomato caps start to brown.
All the ingredients have been precooked so there is no worry about
under cooking in the oven but the tomato caps should cook and
intensify their flavor and their juices should drip down and mix with the
stuffing.
Learning to
Cook Low-Fat,
Healthy
Provence Style
Recipes
Provence Lifestyle Vacation Provence Cooking, Stuffed Peppers
stuffing made with a wild boar and beef mix lightly browned and mixed with stale French bread
French bread slices help to
steady the peppers when cooked
on a flat baking pan
Optional ingredients to be lightly cooked  for the stuffing: chopped
green onion, mushrooms, celery chopped fine, chopped
cucumber, diced orange sections, finely diced orange rind.
Stuffed peppers served with a
tomato and cucumber salad with
cherries and goats cheese.
For dessert,   melon, cherries and
sliced apricot with a side of goats
cheese.
Wine: Cotes du Rhone
Restaurants to write home about:
In Mouries    
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
No Passing
for
commercial
vehicles
No
Passing
zone ends
Rotary
with yield
to traffic in
rotary
Check out Auto
Europe's Rentals in
France
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..
Information for those renting a vehicle in Provence
Check  Auto
Europe's RV rentals
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
A Provence Lifestyle Vacation includes Cooking in Provence,
The South of France and will offer cooking classes, hiking,
biking, rock climbing, sightseeing,  and kayaking.
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