Salmon Wellington en Crôute
David Scott AllenFish & SeafoodMain CourseProvencal RecipesTaste: Food & Drink

Salmon Wellington – Salmon en Crôute

My variation on Salmon Wellington en Crôute includes other seafood (sole, scallops and shrimp), it was “born” out of necessity when we lived in Maine. Over the years, I have lightened-up the recipe ingredients a bit.

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Pink Elephant Martini Cocktail
DrinksProvencal RecipesTasha PowellTaste: Food & Drink

Pink Elephant Martini Cocktail Recipe it’s La Vie en Rose

I recently threw a birthday luncheon for my good friend, Claire, and served Pink Elephant Martini Cocktails as the welcome drink! This was a huge success. Claire loves the color pink and is very elegant.

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3 Quick Appetizers
AppetizerCook'n with ClassProvencal RecipesTaste: Food & Drink

3 Quick Appetizers for Holiday Entertaining

Amuse bouche roughly translates into tempt your taste buds. These three appetizers are easy to make and can be prepared in advance of your guests’ arrival. Enjoy Smoked Salmon Rolls with Horseradish and Granny Smith Apple, Crab and Avocado Spoons and Chicken Satays with your favourite cocktail.

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Spicy Tuna Burgers
David Scott AllenFish & SeafoodMain CourseProvencal RecipesTaste: Food & Drink

Spicy Tuna Burgers a BBQ Treat

In Provence, it is quite common to see fresh tuna displayed on a fishmonger’s stand. So what to do with that fresh catch? Of course, there is the classic Salad Niçoise (click here for recipes) or light up the grill and enjoy the Asian flavours in this recipe for Spicy Tuna Burgers. “Most …

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Thyme Lime Scented Fig Jam
CondimentDavid Scott AllenProvencal RecipesTaste: Food & Drink

What to do with Ripe Figs? Make some Fig Jam

If you like figs then this is your season! However, sadly figs have a short shelf life. So what is one to do with a bounty of figs before they spoil?  Make Thyme and Lime Scented Fig Jam, which David describes as easy to make without the hassle of pectin.

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