Red Wine Poached Saumonette (Spiny Dogfish)
Cook'n with ClassFish & SeafoodMain CourseProvencal RecipesTaste: Food & Drink

Red Wine Poached Saumonette (Spiny Dogfish)

There are some words are naturally more attractive en Française, and Spiny or Piked Dogfish is no exception. This recipe for Saumonette (Rock Salmon) poached in red wine is quick to prepare. You can have a gourmet dinner on the table in 40-minutes.

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Rose Vegetable Tart
Cook'n with ClassLunchtime MealsProvencal RecipesTaste: Food & Drink

A Vegetable Tart Almost to Beautiful to Eat

This “rose” vegetable tart takes a little bit of time to put together. The mandolin-cut vegetables are arranged in the “rose” pattern. The recipe for easy pie crust is below, you can skip this step and buy prepared ready-to-bake pie dough in the store.

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Chocolate Lava Cakes Candied Ginger
Cakes & CookiesCook'n with ClassDessertProvencal Recipes

Chocolate Lava Cakes with Candied Ginger for Dessert

Dessert does not need to be complicated, but it should be delicious. These little chocolate lava cakes are just the right size to satisfy a sweet tooth without being decadent.

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Roasted Pumpkin Risotto 
David Scott AllenMain CourseProvencal RecipesTaste: Food & DrinkVegetarian

Roasted Pumpkin Risotto Recipe 

Inspired by a beautiful Marina di Chioggia variety that we found at a Sunday morning Farmers Market, I decided to make this Roasted Pumpkin Risotto (recipe follows).

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Chef Jan Hendrik's Langoustine Cannelloni Recipe
Fish & SeafoodMain CourseTaste: Food & Drink

Michelin Star Chef Jan Hendrik’s Langoustine Cannelloni Recipe

This recipe has a few steps, although none are too complicated. You need to make sure there is enough time to freeze the cannelloni thoroughly before cooking, so best done the day before. Enjoy the combination of citrus and shellfish.

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Flambéed Chicken
Gary and Jane LangtonMain CoursePoultryProvencal RecipesTaste: Food & Drink

Flambéed Chicken a Main Course with a Spark

At Mas d’Augstine, we spend our “off-season” on maintenance, accounting and a bit of experimentation in the kitchen. To kick off the 2018 Chambre d’Hôtes season, we accommodated a party of eleven (yes 11!) and tested our recipe at the first table d’hotes of the year. Following a pasta course (Mushroom Spinach Ricotta Cannelloni), we served Flambéed Chicken to rave reviews.

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Fresh Market White Asparagus Gratin @Cocoa&Lavender
David Scott AllenProvencal RecipesSide DishTaste: Food & Drink

White Asparagus Gratin a Seasonal Recipe to Celebrate Spring

During spring months in Provence, it is common to find fresh white and green asparagus in local markets, and the perfect excuse to make a white asparagus gratin. In Germany, this particular season has a name: Spargelzeit. This phrase really just means “asparagus time”, but it sounds so poetic in German. …

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Provencal Fish Soup Recipe
Ashley TinkerFish & SeafoodMain CourseProvencal RecipesTaste: Food & Drink

Make Provencal Fish Soup From Scratch It’s Worth it

Deciding to make dinner for a large group takes courage. Deciding to create a menu based around a tradition Provencal fish soup, and making the whole thing from scratch is just a little bit crazy, but the results are delicious. Chefs in France take their trade seriously, so it is not surprising that a Marseille -based group decided that this iconic dish required some specific ingredients and serving methodology, hence the Bouillabaisse Charter. A real Marseille bouillabaisse

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Wild mushrooms Tastes of Provence @PerfProvence
Cook'n with ClassProvencal RecipesSoupTaste: Food & Drink

Homemade Cream of Mushroom Soup in Under an Hour

Never trust anyone who doesn’t like soup. Whether your preference is hot, cold, spicy, creamy, chunky or smooth there are thousands of possible variations on this dish that requires a spoon. This Cream of Mushroom Soup will satisfy those who like their soup warm, fresh and delicious.

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L'Oeuf Parfait Mushrooms Parmesan
Cook'n with ClassProvencal RecipesStarter CourseTaste: Food & Drink

Classy Brunch Recipe L’Oeuf Parfait, with Porcini mushrooms and Parmesan cream

Way better than scrambled eggs! L’Oeuf Parfait, sautéed porcini mushrooms and parmesan cream is a serious upgrade to your brunch eggs. This absolutely perfect egg is slow cooked to perfection. You can also enjoy it as an appetizer or with a side salad for a light lunch. I’m sure you’ll think it is eggcellent! 

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