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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Seared Salmon with Red Wine Shallot Sauce Wasabi Potatoes
Cook'n with ClassFish & SeafoodMain CourseProvencal RecipesTaste: Food & Drink

Seared Salmon with Red Wine Shallot Sauce

Seared Salmon with Red Wine Shallot Sauce and Wasabi Mashed Potatoes is Chef Eric’s “Signature Dish” from his days as Food & Beverage manager at Lowes Hotel Vogue in Montréal.

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Steak au Poivre et echalotes
BeefDavid Scott AllenMain CourseProvencal RecipesTaste: Food & Drink

Made in Marseille Steak au Poivre and Caramelized Shallots 

According to Marseille-based chef Giselle Philippi, why choose between pepper steak and steak with shallots when you can have both? The chef’s recipe is featured in “Made in Marseille” by Daniel Young a cookbook

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Crispy Salmon Valentine's Day mint pea salad GlendonWW @MirabeauWine
Fish & SeafoodMain CourseMirabeau WinesProvencal RecipesTaste: Food & Drink

Rosé and Crispy Salmon for Valentine’s Day Wine Pairing

Serve salmon fillets with pea and mint salad and roasted baby potatoes, and optional lemon slices, alongside Mirabeau Rosé for a romantic dinner for two. #BonAppetite! Wishing you all a special Valentine’s Day filled with rosé coloured glasses!

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Lamb Stew Navarin d’Agneau
Cook'n with ClassLambMain CourseProvencal RecipesTaste: Food & Drink

Lamb Stew with Root Vegetables (Navarin d’Agneau)

Local free-range lamb is easy to find in Provence, so there are many typical dishes that you will find on menus. Navarin d’Agneau is a traditional slow-cooked stew made with root vegetables.

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Potimarron Red Kuri Squash Puree
Cook'n with ClassProvencal RecipesSide DishTaste: Food & Drink

Squash Puree With Cumin a Cool Weather Side Dish

his recipe for squash puree can be prepared with butternut, potimarron or even acorn. Play with the cumin to suit your taste, but we like the slightly exotic flavour from the spice.  Serve this side dish with slow-roasted roasted meat or poached fish.

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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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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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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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