Does Anyone Know Meals From Provence, France?!
Answers: I have to make a common meal from a region in Provence, France. However the ones online are really weird like lamb and gralic, or they use wine. I need a full course meal. Please help!! If you could suggest something that has a recipe for it that would be great! Thank you so much!
ROSEMARY CHICKEN & POTATOES
? 2 pounds yellow-fleshed potatoes (such as Yukon Gold)
? 4 large cloves garlic, finely chopped
? 4 teaspoons chopped fresh rosemary leaves
? 2 tablespoons extra Virgin Olive Oil
? 4 whole chicken legs (about 3 pounds total)
? Salt and pepper to taste
Preheat the oven to 500 degrees.
Cut the potatoes into 1/2-inch pieces.
In a bowl, stir together the potatoes, half of the chopped garlic, half of the rosemary, the extra-virgin olive oil, and add salt and pepper to taste.
Pat the chicken dry and sprinkle with salt, pepper and the remaining garlic and rosemary.
In a roasting pan arrange the chicken in one layer and scatter potatoes around it.
Roast in the middle of the oven until the chicken is cooked through and the potatoes are crisp, about 35 minutes.
Or
The Proven?al sandwich - Pan Bagnat
The name means, in Proven?al, soaked bread. The soaking is done with vinaigrette, and the filling is a close relative of Salade Ni?oise. If the round, crusty pan bagnat rolls are not available (hamburger buns won't do; too soft), use baguettes. Count three servings per baguette on the average.
Serves 6
4 tomatoes
1 onion, thinly sliced, divided into rings
2 baguettes
Butter to spread on the bread
2 heads of Boston lettuce
2 6-ounce cans tuna, drained
2 cucumbers
13 pitted black olives, cut in pieces
2 cans flat fillets of anchovies (optional)
Vinaigrette
4 hardboiled eggs
Press tomatoes to expel extra liquid, slice. Peel cucumbers, remove seeds, and slice. Split and open baguettes; remove and reserve some of the white center part.
Spread butter thinly and evenly on both faces of the bread and line with lettuce leaves (this will prevent the vinaigrette from soaking through). On top of the lettuce, arrange flaked tuna, cucumber and tomato slices, and onion rings. Scatter pieces of olive and anchovies (if desired) on top. Soak the reserved white part of the bread in vinaigrette and spread all along the sandwich. Wrap in plastic and refrigerate until time to eat. It will be easier to cut when cold.
or
Ratatouille
A mixture of vegetables served hot with meat
or cold as a starter (better the next day)
200 g. onions
2 red peppers
1 greenpepper
1 kg courgettes
600 g. aubergines
700 g. of tomatoes, olive oil,
salt and pepper
3 garlic cloves,parsely, thym, 1 bay leaf
Wash the vegetables. Peel the onions, skin and seed the tomatoes.
Seed the peppers
Dice the vegetables.
Cook each vegetable separately in 3 spoons of olive oil for 15 to 20 mins on a low heat
In a large pan cook all of the vegetables for another 30 mins with the salt, pepper, garlic, bay leaf, parsley and thym.
Serve hot or leave in a cool place to marinate and serve the next day as a cold starter.
or
Tian d'aubergine
A hot starter or served as a light lunch
with salad
For 6 persons
600 g. aubergines
4 large eggs 20 cl fresh single cream
3 tablespoons of oil
100 g. flour
4 garlic cloves, parsley, salt, pepper, nutmeg
Sauce :
1 big red pepper
4 good sized tomatoes, oil, salt, sugar.
Preparation
Peel and chop the aubergines with the garlic and parsley, season.
Beat the eggs, oil and fresh cream together, stir in the flour, salt, pepper and nutmeg
Add the raw aubergines to this mixture and bake in a 'tian' (oven dish or a tart tin ). cook for 35 mins at 230°c
Meanwhile, prepare the sauce:
Cut the pepper into thick slices and brown in a frying pan with a little oil. Peel
Peel, seed and cut into small pieces the tomatoes
Cook for 10 mins only to preserve the taste of fresh tomatoes
Liquidize the tomatoes and pepper together
Serve the tian hot and the sauce cold
or
Soupe au Pistou
The 'Pistou' in question is Basil.
The soup of Provence, perfumed
and rich in flavour, very filling... Forsee
something light for the following course...
Market for 6 persons
? 300g. green beans
? 500g.of red and white coco beans
? 600g. of courgettes (environ 3)
? 1 leak, 1 good sized tomato
? 300g.carrots
? 300g. potatoes (about 3)
? 100g. pasta, grated cheese
Pistou
? 1 bouquet of basil
? 3 garlic cloves
? 15 cl olive oil
? parmesan
Preparation
? Bring to the boil 2 litres of salted water adding the vegetables when they are ready respecting their cooking times:
? Pod and wash the coco beans and put them in a pan
? Wash and prepare the green beans
? Cut and dice them and put them in the pan
? Wash, peel and dice the carrots and put them in the pan
? The same for the potatoes.
? Wash cut and dice the courgettes(without peeling them).
? Wash cut and dice the leak
? Peel and pip the tomatoes
? Cut and dice them.
? Put everything in the pan.
? Cover and simmer for 1 hour.
? Meanwhile, prepare the pistou :
? Crush the basil the 3 garlic cloves with 15cl of olive oil
? Add a little parmesan.
? Save.
? When the soup has cooked for an hour, add 100 grms of pasta and cook for another 15 mins, stirring once in a while.
? Take the pan off the heat and add the 'pistou'. Stir well.
? Serve hot with grated cheese
Moules Marinere.
The trouble is, that most off the food cooked in the south of France contains wine or garlic or both.
One dish 'cassoulet' which is a kind of casserole contains neither wine or garlic. Check the link.
Thanks for the thumbs down! I lived in Cannes for 4 years & was trying to help.
Julia Childs' cookbooks contain tons of french cuisine... problem is, most contain wine. You can always substitute the wine with either chicken, beef, or vegetable broth. Try that?