| Provence Cooking Provence Recipes Olive Oil and Herbs de Provence Healthy Cooking on a Provence Culinary Vacation |
Provence Recipes are simple
enough but the cuisine depends on fresh
produce and meat, ingredients not easy to
find in our home town in the States but
ubiquitous in Provence, although it takes
some searching. The butcher handles only
meat, the baker, bread and pastry, the
grocer, produce and wine and some
household goods; even in the village, you
gather.
enough but the cuisine depends on fresh
produce and meat, ingredients not easy to
find in our home town in the States but
ubiquitous in Provence, although it takes
some searching. The butcher handles only
meat, the baker, bread and pastry, the
grocer, produce and wine and some
household goods; even in the village, you
gather.
You can go into the hills 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.
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. |
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 de 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
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
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
commercial
vehicles
No Passing
zone ends
zone ends
| Rotary with yield to traffic in rotary |
| Check Auto Europe's prices and availability, gas or diesel models |
SoftSeatTravel.com is affiliated with Auto Europe because we like their selection, price, and ease of
booking on the web. . Shop 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. Renting
for more than 17 days; see their options see renting a vehicle in Provence
booking on the web. . Shop 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. Renting
for more than 17 days; see their options see renting a vehicle in Provence
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..
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
Copyright Soft Seat Travel
Dave Hilbert's www.SoftSeatTravel.com info@SoftSeatTravel.com
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