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 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
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:
A Provence Lifestyle Vacation includes Cooking in Provence, The South of France and will offer cooking classes, hiking, biking, rock climbing, sightseeing, and kayaking.
|Click the link above to shop fifty hotels in and near Eygalieres Provence
|International flights serve Paris, Marseilles, Locals Nimes and Avignon.
TGV Fast trains serve Avignon and Nimes from Paris. Local trains serve Arles
Rental cars are available at the TGV Stations in Paris, Avignon, and Nimes. Available also in Arles.
Autourope is available in Avignon at the TGV train station.
Provence Vacation Rental
Provence Hotels, Lodging
Provence Hiking, Biking