Rhône Valley Wine Caladoc Le Clos Saint Michel Vignobles Guy Mousset et fils
David Scott AllenProvence WineZineTasteWines and Spirits of Provence

Pairing Rhône Valley Caladoc Wine with Food

It’s not often that I consider bottles from a “big box” wine store for this column. With the exception of a few quality rosés I have gotten (and written about) from such stores, their selection of rosé wines is generally geared towards the Carries and Mirandas. Pretty bottles/labels, intense pink …

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Tarte Tatin aux Pommes
David Scott AllenDessertPies & TartsProvencal RecipesTaste

Tarte Tatin aux Pommes a French Classic

As you know, I am a big fan of traditional foods. One of my favourites is the Tarte Tatin, an upside-down apple tart. While there are many upside-down tarts and cakes in French cuisine (tartes renversées, gateaux renversés), the Tatin is made with apples. The Tarte Tatin was created (by …

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Chicken Black Truffles Mushroom Cream Sauce
David Scott AllenMain CoursePoultryProvencal RecipesTaste

Chicken with Black Truffles and a Mushroom Cream Sauce

If you have never tried a dish with fresh black truffles, it’s hard to know what all the fuss is about. Once your tastebuds have connected the earthy aroma and the intense flavour, you begin to comprehend why chefs refer to these fungi as “black diamonds,” among other labels. To …

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Roast Chicken Mediterranean Twist with colatura di alici
David Scott AllenMain CoursePoultryProvencal RecipesTaste

Roast Chicken with a Mediterranean Twist

Once again, I am playing with a recipe from The NY Times. They had a roast chicken recipe that I liked… well, sort of. Honestly, it sounded like a mess on a plate, and I really like to present things with great eye appeal and great flavour. Well, that and …

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seared duck ground cherry chutney
David Scott AllenMain CoursePoultryProvencal RecipesTaste

Seared Duck Breast with Ground Cherry Chutney

The other day I got a text from my friend, Jill, that our local store had gooseberries, and did I want any? What a silly question! Of course, I wanted some gooseberries. Within seconds I was dreaming of the gooseberry-almond cake from my days in Heidelberg, Germany. When Jill arrived …

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cumin roasted pork chops
David Scott AllenMain CoursePorkProvencal RecipesTaste

Wine Pairing with Cumin-Roasted Pork Chops

What’s for dinner? It is a question I have asked myself daily for the past 400 days. Yes, I have cooked every meal since mid-March 2020 at home. No restaurants, no take-out, nothing. But, if you know me, I enjoyed it, especially these cumin-roasted pork chops. In the spirit of …

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pear frangipane tart
David Scott AllenDessertPies & TartsProvencal RecipesTaste

A Sweet Pairing Recipe for Pear Frangipane Tart

Today’s recipe combines one of my recipes and one by my friend Inger, who writes The Art of Natural Living. She posted a pear frangipane tart sometime before Christmas, and I had been tasked with finding a Christmas dessert with a 1999 Château d’Yquem Sauternes (thanks, Lee!). Such a problem …

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Poached Pears Chocolate Sauce
David Scott AllenDessertFlans, PuddingsProvencal RecipesTaste

Poached Pears with Chocolate Sauce for Dessert

Helen of Troy was known for her great beauty. In Greek mythology, she was Zeus and Leda’s daughter and was said to have been the most beautiful woman in the world. She wasn’t without her issues, though. Just read up on her, and you will be glad she wasn’t your …

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Scallops in Blood Orange Sauce
David Scott AllenFish & SeafoodMain CourseProvencal RecipesTaste

Seared Scallops in Blood Orange Sauce

I was given six small, extremely juicy blood oranges by my friendly farmers, Eunice and Larry (Larry’s Veggies), right at the end of blood orange season. She said, “I know you will do something wonderful with them.” Weeks earlier, friends Susan and Towny had sent me a recipe for scallops …

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Fried Squash Blossoms with Fontina
AppetizerDavid Scott AllenProvencal RecipesTaste

Delicious Fried Squash Blossoms with Fontina

Taking away the flowers of some plants makes them stronger and happier. Basil, for instance, will branch and provide you with much more pesto fodder if you ensure it never blooms. However, when we take away a zucchini blossom to stuff, fry, and eat, will it mean more zucchini to …

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