Feuilletés aux Champignons Sauvages (velvety mushrooms sautéed in tarragon and cream, nestled in puff pastry) Feb 6th Cooking Class and Wine Pairing
David Scott AllenFrench Cooking ClassesTaste

Food and Wine Pairing with Acquiesce Wines + Gift Package

Please join me, Susan Tipton, winemaker of Acquiesce Winery and Susan Manfull, Editor of Provence WineZine,  for our second virtual cooking, wine pairing, and wine education class. Bonus Wine Gift Package Perfectly Provence has partnered with Acquiesce Winery on a wine gift package for this event – Cook, Drink, & …

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Slow-roasted Tuna Salad wth Fennel and Potato
David Scott AllenProvencal RecipesSaladTaste

Slow-roasted Tuna and Fennel Salad

One of our favourite dishes from the Mediterranean is a salad of octopus, potatoes, celery, and olives, flavoured with extra virgin olive oil and lemon. We made it when we were in Venice years ago. My “chore” today for Provence WineZine, was to pair a summer salad with a rosé …

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Provençal Herbed Salmon with Roasted Vegetables
David Scott AllenFish & SeafoodMain CourseProvencal RecipesTaste

Provençal Herbed Salmon with Roasted Vegetables

Although today’s recipe for Herbed Salmon with Roasted Vegetables is Provençal, the story has links to Italy (our other love). And it all has to do with a little jar labelled Finocchio, the Italian word for fennel. Once, when Mark and I were in Scottsdale, Arizona, just after our move …

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Seafood Pot Pie
David Scott AllenFish & SeafoodMain CourseProvencal RecipesTaste

Seafood Pot Pie Makes Every Day a Holiday

I think the healthiest thing that any of us can do is to look at each day as a holiday. Every day we have is a gift, and we should treat it as such. This recipe was posted in The New York Times around the holidays as a way to …

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French Almond Financiers
Cakes & CookiesDavid Scott AllenDessertProvencal RecipesTaste

Recipe for Financiers a Sweet French Treat

Almond and browned butter are the main ingredients of a little French pastry called a financier. Originally, these pastries were called visitandines, named after the order of French nuns who created the recipe in the Middle Ages. I’m not sure in what shape the Sisters of the Visitation made them …

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Chestnut-Pumpkin Risotto
David Scott AllenMain CourseProvencal RecipesTasteVegetarian

Chestnut-Pumpkin Risotto with Hazelnuts for Fall

When fall weather has settled in, it’s an excuse to make this Chestnut-Pumpkin Risotto recipe that combines the rich, earthy flavours of the season. In Provence, from one week to the next the market shrinks in size as the seasonal vendors begin to pack-up their wares. Scarves replace multi-hued espadrilles, …

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Salmon Risotto with Goat Cheese
David Scott AllenFish & SeafoodMain CourseProvencal RecipesTaste

Salmon Risotto and Rosé a Delicious Wine Pairing

I don’t think I could survive without our Sunday Heirloom Farmers Market in Tuscon, especially these days when we need lots of good fruits and vegetables to keep us healthy and strong. But I also get great cheeses, fish, poultry, and meats there. It is a wonderful market. Although I have …

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Vanilla Crème Brûlée
David Scott AllenDessertFlans, PuddingsProvencal RecipesTaste

Vanilla Crème Brûlée a Classic French Dessert

Some things are just better in France, including dessert. There is no debating the fact that Vanilla Crème Brûlée sounds more appealing than Vanilla Burnt Cream. This baked custard is a classic French dessert.

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Fish Fennel Chowder Soup
David Scott AllenProvencal RecipesSoupTaste

Fish and Fennel Chowder Soup

In Provence, with ready access to fresh seafood use cod (cabillaud) or sea-bream (daurade). We decided to serve this fish and fennel chowder around our outdoor fireplace enjoying an al fresco dinner with friends.

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Easy Poached Arctic Char
David Scott AllenFish & SeafoodMain CourseProvencal RecipesTaste

Easy Poached Arctic Char in Butter Sauce

Sometimes you need a bit of inspiration for cooking; in this case, it happened to be a friend’s trip to Scandinavia. This easy recipe for poached Arctic Char embellishes a classic french beurre blanc sauce. What could be better than butter, white wine with an exotic twist of pear and …

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