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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Cauliflower Salad Cilantro Pesto
Cook'n with ClassProvencal RecipesSide DishTaste: Food & Drink

Super Sides: Cauliflower Salad with Cilantro Pesto

But, at Cook’n with Class we are not concerned about culinary superstars rather easy to follow recipes with delicious results.  Try this side dish of Cauliflower Salad with Cilantro Pesto with your Thanksgiving turkey or Christmas spread.

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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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Clafoutis aux Courgettes
Lunchtime MealsPesto & PistouProvencal RecipesTaste: Food & Drink

Clafoutis aux Courgettes a Savoury Vegetarian Casserole

The following recipe for a clafoutis aux courgettes (zucchini casserole),  turns a traditional Provencal dessert into a savoury dish that is suitable for vegetarians. You can experiment with the fillings, depending on what is available, or in Jackie’s case growing in your garden.

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Le Pistou Cookery School Uzès Baked Ratatouille Tian
Provencal RecipesSide DishTaste: Food & Drink

Baked Ratatouille Tian Recipe Le Pistou Uzès

This recipe for a baked ratatouille tian combines layers of summer (estival) vegetables in an earthenware dish. You can vary the ingredients depending on what is available. This version of a traditional, Provencal side-dish comes from the kitchen at le Pistou Cookery School in Uzès.

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Salt-Cod Brandade Recipe Provence
Fish & SeafoodMain CourseProvencal RecipesTaste: Food & Drink

Recipe for Salt-Cod Brandade a Provencal Classic

In Portugal, the culinary rumour is that there are 365 (or more) ways to cook salt-cod (bacalhau) – one for every day of the year. Cod is called morue in French. It is quite common to find this fish on menus, and it is often the “centre” of attention in the traditional Provencal aioli (recipe here). Gilles recipe for brandade a purée of salt cod, olive oil and other ingredients is below.

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Herb-Roasted Turkey Thighs
David Scott AllenMain CoursePoultryProvencal RecipesTaste: Food & Drink

Herb-Roasted Turkey in an Hour. Why Wait for the Holidays?

Create your own mini turkey roasts using deboned thigh meat and carrots. Roast the turkey with your favourite root vegetables – potatoes, carrots, turnip, parsnip, and onions.

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Squid Ink Pasta With Squid and Rosé
Cook'n with ClassFish & SeafoodMain CourseProvencal Recipes

Squid Ink Pasta with Squid

This Squid Ink Pasta with fresh squid and tomatoes is a striking main course. The black pasta, red tomatoes and squid are a wonderful savoury combination. Enjoy any time of year.

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Lentil Sausage Sweet Paprika Soup Cook'n with Class
Cook'n with ClassProvencal RecipesSoupTaste: Food & Drink

Hearty Lentil Soup with Sausage and Sweet Paprika

This recipe for lentil soup with sausage, lots of vegetables and a hint of sweet paprika is a filling meal for lunch or dinner. Bundle up and enjoy the change of seasons.

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Pork Cheek Daube
François de MélogueMain CoursePorkProvencal RecipesTaste: Food & Drink

Pork Cheek Daube a Fall Weather Stew from Provence

This slow-cooked pork stew will fill your home with delicious aromas. If you are lucky enough to forage for your own cepes, you with think you landed in autumnal heaven.

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