#Provence Cuisine

[askwhatsforlunch]

Poutargue (Cured Mullet Roe)

When Ava and I where in Marseille last year, enjoying a lingering Summer during the Rugby World Cup, we thoroughly enjoyed the local cuisine and tasting Provençal specialities. We ate navettes on Catalans Beach on the first evening there before watching the sun set on the Mediterranean Sea, we ate Pastis-flambéed prawns on the Frioul Islands, and dined on Bouillabaisse. We had a hard time finding panisses --chickpea flour fritters-- though and thought we'd leave without tasting them, but on one of the nights, we had dinner on le Vieux-Port, and hot and crispy panisses were brought with our cocktails. Panisses and Poutargue! This salty cured mullet roe pouch, cut into thin slices was a delicious discovery! Thus, when I bought beautiful fresh mullets at the market the other day, and the fishmonger inquired, while preparing the fish, whether I wanted the roe, I acquiesced enthusiastically! I knew I wanted to try and make my own Poutargue, and having a slice of this, with a glass of chill Pastis, even though this Sunday is awfully wet and rainy, it's almost as if I'm back under the cloudless azure skies of Marseille with my girl... Have a good one, friends!

Ingredients (makes 1):

the roe pouch of a fresh grey mullet

1/2 cup coarse sea salt

1/4 cup natural beeswax

Thoroughly and carefully rinse the roe pouch under cold water.

Gently pat it completely dry with paper towels. Set aside.

Place coarse sea salt in a mortar, and grind with the pestle until a fine texture (resembling coarse meal.

Spoon half of the salt into an even layer, roughly bigger than the pouch, onto a small plate. Place roe pouch onto the salt, and cover with remaining salt, making sure it's all hidden under it.

Set aside, to cure, 2 to 4 hours.

After four hours, rinse the salt off the roe pouch under cold water. It should have hardened by then, and taken on a golden hue.

Pat it thoroughly dry with paper towels, and place onto a small wooden board.

Place in a very cool place, not necessarily draught-free, but dry (a refrigerator is fine).

Flip poutargue every day, to ensure even drying, for at least a fortnight.

Once ready, melt beeswax in a small bowl fitted over a small saucepan of simmering water.

Once melted, dip poutargue into the beeswax, covering it entirely. Shake off excess beeswax, and return poutargue onto wooden board. Allow beeswax to dry and harden completely.

Serve Poutargue cut into thin slices, alongside Green Olive Tapenade, Anchoïade and glasses of Pastis for a truly Provençal apéritif. It is also apparently divine grated onto spaghetti!

[morethansalad]

Vegan Pigs in Blankets

[notbecauseofvictories]

America’s Test Kitchen “The Savory Baker” has a recipe for a socca---think a crispy pancake made of chickpea flour---that you cut into wedges and top with caramelized onions (...technically the cookbook only calls for sauteed onions, but c’mon. I have the time.)

I genuinely think I could eat it exclusively for the rest of my natural-born life.

I would take pictures, but between a vaguely taupe pancake-thing and glistening onions, it’s very hard to make it seem appetizing. Nevertheless, I caramelized four large onions for this and have already gone through about three of them, I’m regretting not getting more onions.

[cynthiabertelsen]

Lillet by Another Means: Vin d'Orange, or, French Christmas Spirit

As I watch the sun, feeble in the dark morning skies at this time of the year, I think of the sunflower-yellow oranges my parents just brought me from Florida. What can I do to preserve a little of that sunlight as we head toward the shortest day and longest night of the year? Photo Credit: Hanna at SJARMERENDE JUL Why, obviously, I should make Vin d’Orange, perfect for the Thirteen Desserts I’m…

[philoursmars]

Une longue série sur la bouffe, deuxième service ! Passons aux spécialités. Ici, la cuisine provençale et marseillaise (et donc, que dans des restos phocéens) :

un aïoli (je ne me souviens plus du resto)..aïoli ou ailloli ou aioli ou hayllaux lits...

des pieds-paquets chez "Madie-Les Galinettes". Pieds-paquets ou pieds paquets ou pieds et paquets ou...

Madrague-de-Montredon, "Chez Aldo" : aïoli pour Christine

voir 2 mais cette fois, des panisses avec du ris de veau

Vieux-Port, resto "Le Soleil" : bouillabaisse pour Philippe (et plancha pour moi)

[jeanfrancoisrey]

Casseroles interdites….

[hungrytravellers]

Black Bulls, Roman Ruins And A Missing Ear: From Aix To Arles

[rikwintein]

Haiku #89

[novacucina]

[tkhuluq]

French Ratatouille: Mastering the Art of Provencal Delight in Your Kitchen

Start a cooking trip to the sun-soaked areas of Provence with the timeless French Ratatouille. In this detailed assist, we will discover the art of crafting this classic recipe, showcasing the lively tastes as well as aromas that specify the heart of French provincial food. Sign up with us as we unwind the keys to developing the best Ratatouille as well as bring the preference of Provence in your table.

Area 1: The Significance of Provencal Food

Submerse on your own in the significance of Provencal food, where fresh veggies as well as fragrant natural herbs take facility phase. Ratatouille, a medley of seasonal generate, encapsulates the rustic beauty as well as durable tastes that personify the cooking spirit of the French countryside.

Area 2: Crucial Active ingredients

Uncover the crucial active ingredients that create the structure of a fascinating Ratatouille. From lively tomatoes as well as zucchini to vivid bell peppers as well as eggplant, each veggie adds to the symphony of tastes that make this recipe a party of Provencal bounty.

Area 3: Careful Veggie Prep work

Understand the art of careful veggie prep work, as we assist you via the correct strategies for cutting as well as setting up the active ingredients. Attain the best stabilize of appearances by making sure also food preparation, developing a Ratatouille that's not just aesthetically enticing yet a happiness to relish.

Area 4: Fragrant Natural herb Mixture

Discover the fragrant natural herb mixture that boosts Ratatouille to brand-new elevations. Find out the art of incorporating fresh  mint and tulsi, rosemary, as well as basil to boost the all-natural tastes of the veggies, instilling your recipe with the great smelling significance of Provence.

Area 5: Food preparation Strategies

Reveal the keys to improving the food preparation strategies that generate a Ratatouille with tender yet distinctive veggies. Whether you select stovetop simmering or stove roasting, we will assist you via the actions to attain that ultimate melt-in-your-mouth benefits.

Area 6: Discussion as well as Pairing

Understand the art of discussion to display the lively shades as well as layers of your Ratatouille. Uncover pairing ideas to boost your eating experience, whether worked as a standalone recipe, a side, or also as a fascinating covering for crusty French bread.

Verdict:

Finally, crafting French Ratatouille is an art that permits you to bring the tastes of Provence in your very own cooking area. With its lively shades, fragrant natural herbs, as well as unified medley of veggies, this timeless recipe records the significance of French provincial food. Dive right into our skilled assist as well as relish the happiness of developing a Ratatouille that's as fascinating making as it's to relish, bringing the preference of Provence in your table with every mouthful.

Tags : French Ratatouille, Provencal Cuisine, Rustic French Dish

[rangerofmiles]

Exploring the Essence of France

France, often referred to as the “Hexagon” due to its distinctive geographical shape, is a country that embodies elegance, culture, and a rich history. It is renowned for its diverse landscapes, world-class cuisine, historic landmarks, and artistic heritage. From the romantic streets of Paris to the sun-kissed vineyards of Bordeaux, France offers a myriad of experiences for travelers. The Iconic…

[askwhatsforlunch]

Roasted Sea Breams à la Marseillaise

Fragrant with fresh herbs and a touch of Pastis, these Roasted Sea Breams à la Marseillaise bring Provençal flavours to a hearty and warming dish. Happy Wednesday!

Ingredients (serves 3):

1 1/2 dozen Garden New Potatoes

1 green Garden Bell Pepper

1 onion

1 Green Onion

5 fluffy sprigs Garden Parsley

half a dozen large leaves Garden Sage 

1 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

2 tablespoons olive oil

3 beautiful sea breams (scaled and gutted)

a pinch salt and freshly cracked black pepper

1/4 cup Pastis

a drizzle olive oil

Preheat oven to 200°C/395°F.

Thoroughly rinse and scrub New Potatoes under cold water, then pat them dry. Halve New Potatoes, and add to a large roasting tin.

Halve, seed and dice Bell Pepper. Add to the tin.

Thinly slice half of the onion and white part of the Green Onion, saving green part for later, and add to the tin as well.

Finely chop Garden Parsley and Sage. Add half of the chopped herbs to the tin. Season with fleur de sel and black pepper, and drizzle with olive oil.

Toss well to combine and generously coat in oil and herbs.

Place roasting tin in the middle of the hot oven, and cook, 5 minutes.

Meanwhile, finely chop remaining halve of the onion and add to a medium bowl, along with reserved chopped Parsley and Sage. Give a good stir, to mix.

Season the inside of each sea bream with salt and black pepper, and stuff them with herb and onion mixture.

Place stuffed sea breams onto the vegetables in the roasting tin. Drizzle generously with Pastis and olive oil, and return to the hot oven.

Roast, at 200°C/395°F, for 35 minutes more.

Finely chop green part of the Green Onion.

Serve Roasted Sea Breams à la Marseillaise hot, sprinkled with green part of the Green Onion, with a glass of chilled Côtes de Provence rosé.

[morethansalad]

Tomatoes Provençale (Vegan)

[sandorcsudai]

Nigerian Jollof Rice with Chicken and Fried Plantains - African Jollof, a traditional Nigerian main dish, brings out the best flavors of rice and chicken and pairs especially well with fried plantains.

[cynthiabertelsen]

Monkfish: A Little Love, French-Style

Monkfish at the Fish Market (Photo credit: Ed W.) I first gazed on his ugly mug in French-influenced Morocco, more precisely at the fish market in Rabat. And like Beauty with the Beast, I fell in love. Sea devil. Crapaud. Baudroie. Lotte. Goosefish. Anglerfish. Poor Man’s Lobster. … It seems his name is Legion (Nomen mihi Legio est, quia multi sumus) … . Monkfish (Lophius piscatorius). Two-thirds…

[philoursmars]

Une longue série sur la bouffe, deuxième service ! Ici, fruits de mer et poisson.

Tournai (Wallonie, Belgique) : écrevisse

Bruges (Flandres, Belgique) - resto "De Koetse" : homard pour Christine...

....et anguille au vert, pour moi !

Carry-le-Rouet (Provence) : oursins pour Sylviane

Marseille, Madrague-de-Montredon, "Chez Aldo" : darne de thon et gambas pour moi (et, au premier plan, pour Christine, noix de coquilles Saint-Jacques et baudroie (je crois)

Marseille, Montredon, à la poissonnerie de mon quartier : bouquet de crevettes pour Christian.