AppetizerFrançois de MélogueProvencal RecipesTaste: Food & Drink

Provencal Poischichade and Other Easy Appetizers

This summer when we were in Provence visiting family and pre-planning for our group tour, I noticed a developing trend for appetizers. The traditional black olive tapenade is of course always present. However, there is a movement to use alternative ingredients to create hummus-like dips, I call these spreads ades.

Pick a commonly used ingredient like chickpeas, roasted peppers, sun-dried tomatoes or even basil; make it spreadable, then add the suffix ade and voila, you have a fabulous finger food to serve at your next apéro. The three recipes below for poischichade (hummus without tahini), tomatade (sun-dried tomatoes), and poivronade (with fire-roasted red peppers) are my own inventions.

These are fantastic easy-to-make appetizers that you can make any time of the year. Alternatively, visit Remember Provence for their incredible line of pre-made, authentic dips direct from Provence.

Provencal Poischichade Easy Appetizers
Poischichade, Poivronade, Tomatade Appetizers from Provence
Poischichade: A chickpea spread very similar to hummus made without tahini and flavored a healthy spoonful of cumin. Poivronade: A fire-roasted, sweet pepper dip that is good on everything from tartines to roasted cauliflower to hamburgers. Tomatade: A delicious spread made from sun-dried tomatoes that tastes great on just about everything.
Provencal Poischichade Easy Appetizers
Poischichade, Poivronade, Tomatade Appetizers from Provence
Poischichade: A chickpea spread very similar to hummus made without tahini and flavored a healthy spoonful of cumin. Poivronade: A fire-roasted, sweet pepper dip that is good on everything from tartines to roasted cauliflower to hamburgers. Tomatade: A delicious spread made from sun-dried tomatoes that tastes great on just about everything.
Servings Prep Time
4people 15minutes
Servings Prep Time
4people 15minutes
Ingredients
Poischichade
Poivronade
 Tomatade
Instructions
Poischichade
  1. The prep time for this chickpea dip is ONE (1) minute. Mix everything in the bowl of your food processor and coarsely puree. Season with salt and pepper and serve.
Poivronade
  1. Prep Time 14 minutes Cook Time 3 minutes
  2. Burn the skins off the red peppers and wipe the charred skin away.
  3. Chop the pepper super fine and saute with the chopped onion, garlic, and olive oil. Cook for five minutes, or until tender.
  4. Put everything into the bowl of your food processor along with the vinegar and basil. Season with salt and pepper then puree. I like to leave a little chunky, but the final texture is your choice.
 Tomatade
  1.  Prep Time 5 minutes
  2. OK, maybe the easiest recipe of all time. Mix everything together in a food processor and coarsely puree. Add a touch of the oil that the tomatoes came packed in. Enjoy!

Other Provencal Appetizers:

Provencal Olive Tapenades – Gilles a.k.a the Provence Gourmet shares his recipe for two simple tapenades using green and black olives. If you are interested in cooking classes and learning some traditional Provencal meals please contact Gilles.

Provencal Artichokes Stuffed with Goat Cheese and Tapenade – The combination of fresh artichokes, goat cheese and tapenade translate into “Provence in a bite” to be enjoyed with some chilled rosé.

Green Olive Tapenade – another recipe from the Provence Gourmet for a typical Provencal green olive tapenade to serve with aperitifs or to flavour the main dish.

Please share this with friends and family.

Previous post

Veal Cordon Bleu Recipe and a History Lesson

Next post

Why Spend a Day in Nîmes Sightseeing and Shopping

Chef François de Mélogue

Chef François de Mélogue

François de Mélogue grew up in a very French household in Chicago. His earliest attempts at cookery began with the filleting of his sister’s goldfish at age two and a braised rabbit dish made with his pet rabbits by age seven. He eventually stopped cooking his pets and went to the highly esteemed New England Culinary Institute where he graduated top of his class in 1985.

Chef François de Mélogue has over 30 years of cross-cultural culinary experience and brings an impressive culinary history and a unique Mediterranean cooking style. After graduating top of his class from the notable New England Culinary Institute, Chef François began his career in a number of highly acclaimed kitchens across the country, including Chef Louis Szathmary’s restaurant The Bakery in Chicago, Old Drovers Inn, a Relais and Chateaux property in New York and Joel Robuchon Gastronomie restaurant in Paris, before opening award-winning restaurant Pili Pili in his hometown of Chicago, rated in the Top Ten new restaurants in the World by Food and Wine magazine in 2003.

While staging with Robuchon, Chef François began to shape his personal culinary philosophy of “Cuisine Actuelle,” which showcases the natural flavor in the ingredients used to create his dishes. In line with his belief that food should be prepared without unnecessary distractions or alterations, François creates honest, healthy and delicious cuisine that is approachable and always delightful. Chef François specializes in simply prepared Southern French-inspired cuisine enhanced by his appreciation and knowledge of fine wine, craft beer, charcuterie and cheese. He is a fervent student and strong advocate of regional French cuisines, specifically the rustic cuisines of Lyon and Provence. With wife Lisa, they conduct personalized, insider gastronomic tours of Burgundy/Lyon, Provence and the Pacific Northwest.

Chef François resides in Vancouver, Washington with his wife Lisa and seven-year-old son Beaumont, who has proclaimed himself the family saucier. He has written his first cookbook about Provence, entitled "Cuisine of the Sun: A Ray of Sunshine on Your Plate", and works for Foods in Season, America’s foremost foraging company specializing in hyper-seasonal, wild foraged and fished foods from the Pacific Northwest.

Follow his blog Pistou and Pastis it's filled with delicious recipes and beautiful photos.

No Comment

Leave a reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.