Roast Pheasant Marsala Sauce
David Scott AllenMain CoursePoultryProvencal RecipesTaste: Food & Drink

Roast Pheasant with Marsala Sauce

The good news is now many farmer’s markets like the one close to us in Tuscon have wonderful farm-raised birds. Enjoy this recipe for roast pheasant with a tasty orange and marsala sauce.

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Searching Black Truffles Chefs Cooking
Petra CarterProvencal RecipesSide DishTaste: Food & Drink

Crushed Black Truffle Mash Potatoes

For this recipe, the potatoes are lightly crushed rather than mashed.  Enjoy crushed black truffle mash potatoes with shellfish or beef.

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Mushroom Truffle Omelette
Lunchtime MealsPetra CarterProvencal RecipesTaste: Food & Drink

Quick Mushroom Truffle Omelette for Two

The beautiful thing about eggs is you can eat them for any meal – breakfast, lunch or dinner. Egg dishes are generally quick to make, like this Mushroom and Truffle Omelette recipe.

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Lemon Tart Recipe
DessertPies & TartsProvencal RecipesTasha PowellTaste: Food & Drink

Why Lemon Tart is a Perfect Finish to any Meal

The funny thing about lemon flavoured desserts is that often non-sweet lovers like the tart-sweet combination. If you are making this Lemon Tart – Tarte aux Citron from scratch (which I recommend) it includes several steps.

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Sautéed Prawns Spring Menu
Fish & SeafoodMain CourseTasha PowellTaste: Food & Drink

Sautéed Prawns a Spicy Main Dish

This dish of Sautéed Prawns is really quick to prepare, and delicious. Have your mise-en-place ready and in under five minutes, the shrimp are ready to eat.

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Cauliflower Soup
Provencal RecipesSoupTasha PowellTaste: Food & Drink

Cauliflower Soup with Coconut Milk and Fresh Ginger

This Cauliflower Soup recipe enhances the flavour of what can be a bland vegetable with coconut milk and fresh ginger for a slightly Asian touch. It’s the perfect soup to make ahead for a dinner party or to have for lunch on a cold spring day.

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Warm Goat Cheese Salad
Provencal RecipesSaladTasha PowellTaste: Food & Drink

Warm Goat Cheese Salad with a Lemony Vinaigrette

Warm goat cheese salad or salade de chevre chaude appears on many restaurant menus, and it’s easy to recreate just follow the recipe below.

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Mediterranean Sea Bass
Fish & SeafoodMain CourseMartine Bertin-PetersonProvencal RecipesTaste: Food & Drink

Mediterranean Sea Bass with Olives and Tomatoes

The key to most (if not all) seafood recipes is not to overcook the fish. This Mediterranean Sea Bass is no exception, start to finish in about 15 minutes. The ingredients olives, tomatoes and garlic are typical flavours from the South of France, and many cuisines in the region.

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Classic Cassoulet Recipe
David Scott AllenMain CoursePoultryProvencal RecipesTaste: Food & Drink

Classic Cassoulet Recipe Made Easy

Cassoulet is a traditional recipe from the Languedoc-Roussillon (now the administrative region of Occitanie, France). Some cooks shy away from making this cannellini bean and meat (pork, duck) casserole because it takes a bit of time if you decide to make the duck confit yourself.

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Gin Cocktail Provencal Rosé
DrinksMirabeau WinesProvencal RecipesTaste: Food & Drink

Gin Cocktail Sparkles with Provencal Rosé

Mixologist and “wine aficionada” Sophie Bellard concocted this gin cocktail recipe for Mirabeau Wine. She combines pink gin with sparkling rosé from Provence and grapefruit juice. The drink is on the dry side if you prefer it a bit sweeter see the notes below.

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