Pâté Recipe Pork and Chicken Livers
AppetizerProvencal RecipesTaste: Food & Drink

Pâté Recipe with Pork and Chicken Livers

This recipe from the kitchen of Anne Challier is really a French cuisine classic. Pâté fois de volaille is easy to make in advance and perfect for an appetizer or a picnic.

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Seared Salmon Ragout
David Scott AllenFish & SeafoodMain CourseProvencal RecipesTaste: Food & Drink

Quick and Easy Seared Salmon with Tomato-Shallot Ragoût 

Make this recipe for seared salmon one time, and it will become a “go-to” quick dinnertime meal for two (or more). The tomato, shallot, caper and olive ragoût is a savoury combination that is similar to a puttanesca pasta sauce.

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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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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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Boulettes de Poisson Marseillaise @Cocoa&Lavender
David Scott AllenFish & SeafoodMain CourseProvencal RecipesTaste: Food & Drink

Fish and Games a Recipe for Boulettes de Poisson à la Marsaillaise

This recipe is a play on words based the jeu (game) that appears to be at the heart and soul of many Provençaux – pétanque. Also know as boules, it is similar to bocce (bocchi) in Italy, but the old souls in Provence might never agree that the game has …

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Spicy Carrot Goat Cheese Pâté 
AppetizerDavid Scott AllenProvencal RecipesTaste: Food & Drink

Spicy Carrot Goat Cheese Pâté a Recipe for those Bits in the Fridge

We all agree that food waste is terrible, and in North America where shopping for many tends to involve large format stores with bulk packaging…often we buy too much. Even if you are a conscious shopper and dedicated cook like David sometimes there end up being some leftover bits in the fridge. Now, in Cocoa & Lavender’s kitchen nothing gets wasted so he created this recipe for spicy carrot goat cheese pâté.

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Dijon Chicken
David Scott AllenMain CoursePoultryProvencal RecipesTaste: Food & Drink

Mom’s Dijon Chicken a Dinner Classic in Under 30-Minutes

Every cook needs to have a few “go-to” recipes tucked in their apron. These recipes are the ones that you can make without checking to see if you have the ingredients, you know are delicious, and never fail to impress your guests.

For me, my mother’s Dijon Chicken, a simple baked poultry dish that is ready in under 30-minutes, is a go-to combination.

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Chicken Fricassée Recipe @CuriousProvence
Ashley TinkerMain CoursePoultryProvencal RecipesTaste: Food & Drink

Comfort Food Recipe Tarragon Chicken Fricassée

A traditional chicken Fricassée flavoured with a Tarragon, mustard and veggie cream sauce.

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Lapin à Moutarde Traditional Mustard Rabbit Recipe @AtableenProvence
Main CoursePaula KaneProvencal RecipesRabbitTaste: Food & Drink

Lapin à la Moutarde a Classic French Recipe

Lapin à la Moutarde is quintessential French dish is quite simple and packed with flavour. I love the addition of crispy herbs for texture, and you can happily substitute pork (photograph above) if you are opposed to or cannot find rabbit.  

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White Bean Chicken Confit Cassoulet
Main CourseMartine Bertin-PetersonPoultryProvencal RecipesTaste: Food & Drink

Recipe for Cassoulet from Southern France

This “faux” cassoulet recipe appeared in the February 2016 issue of Bon Appetit magazine. I have prepared it several times to rave reviews from family and friends. Like a traditional cassoulet, it is a meal-in-a-dish and requires only a side salad, a robust red wine and perhaps a fruit dessert to complete the meal. It is perfect for cold winter evenings.

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