Easy Entertaining Make a Charcuterie Cheese Board
David Scott AllenMain CourseProvencal RecipesTaste

How to Make a Charcuterie Cheese Board

Sometimes when life calls for relaxed, stress-free dining, try an indoor picnic. Make a charcuterie cheese board as an appetizer or add more ingredients for a light meal – apéro dinatoire.

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Summer Menu from Provence 2020
Keith Van SickleProvencal RecipesSeasonal MenusTaste

My Summer Menu from Provence

Enjoy the Relaxed Season Summer is a wonderful time of year in Provence, with blue skies everywhere and brilliant sunflowers and lavender in bloom. My favourite time of day is the early evening when the heat of the day is past and you can look forward to a long, lazy …

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Food Favourites Recipes Provence
Guest PostProvencal RecipesTaste

Food Favourites and Recipes from Provence to Eat

The following guest article by French Waterways, “18 Foodie Treats to Eat in Provence,” is republished below with permission. We have added links to recipes for these Provencal favourites. If you are looking for cruising inspiration and information, french-waterways.com is the world’s most comprehensive and best-loved source of inspiration and …

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Book Provençal Christmas Story Susan Kiernan Lewis book cover
Books on ProvenceInspireMary Jane Deeb

Book Review: A Provençal Christmas Story

Accomplished Author In 2011, Susan Kiernan-Lewis published a book entitled “How to Succeed as an Indie Author,” which, for some reason, is no longer available on the market. She then followed her advice and today has become one of the most prolific Indie authors in the US. The numbers speak …

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Cookbooks Food Wine Guides Books Reading List Provence

Cookbooks, Food and Wine Guides

Provencal Cookbooks, Culinary and Wine Guides These titles are a mix of traditional cookbooks and culinary guides to the Provencal lifestyle. The following list of books is far from exhaustive, but rather a few of the ones in our personal collection. Some are cookbooks, some are culinary guides to the …

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Eggplant Cakes Pesto Sauce Papeton Aubergines
AppetizerGuest PostProvencal RecipesStarter CourseTaste

Eggplant Cakes with a Pesto Sauce to Start the Evening

They prepared several delicious dishes for the evening, but these Eggplant Cakes in a Tomato Pesto Sauce were my favourite. You can serve this recipe as an appetizer, the first course for a dinner party or even at lunchtime with a green salad. Think of this as a savoury cake. Once the eggplant is cooked, simply combine with the rest of the ingredients and bake. The dish can be served with the pesto sauce (below), a tomato sauce or combine the two for a rich flavour experience.

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Marseille Fish Soup Poissons
François de MélogueProvencal RecipesSoupTaste

Marseille Fish Soup – Soupe de Poisson

Marseille Fish Soup – Soupe de Poissons You will want to make a big batch and freeze what you don’t eat. Making fish soup at home can be a very messy, labor-intensive process.

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David Scott AllenProvencal RecipesSeasonal MenusTaste

December Holiday Menus Christmas with Provencal Flavours

For most people, Tuscon, Arizona does not spring to mind as a foodie capital, but if you are “into” food the city has a surprising culinary vibe. Marc and I moved to the desert city without much of a plan. We took a leap of faith, quitting our jobs and selling …

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Sète Food Lovers Guide
Barefoot BloggerExploreRoad Trips South of France

Sète Food Lovers Guide to Eating Your Way Through Town

Contributor blog post by Barefoot Blogger: There are few things I enjoy more than eating seafood. A gourmet tour designed by Absolutely Southern France in the seaside city of Sète introduced me to a whole lot more favorites for food lovers. I was brought up going to a fish camp on the …

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Salt-Cod Brandade Recipe Provence
Fish & SeafoodMain CourseProvencal RecipesTaste

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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