This collection features 19 recipes, with seasonal ingredients such as artichokes, asparagus, lamb, and strawberries. We hope these recipes inspire you to curate menus for dinner parties, luncheons, cocktail parties, and family meals.
I don’t think I could survive without our Sunday Heirloom Farmers Market in Tuscon, especially these days when we need lots of good fruits and vegetables to keep us healthy and strong. But I also get great cheeses, fish, poultry, and meats there. It is a wonderful market.
Although I have mentioned them all before, today’s meal would not have been possible without Eunice and Larry at Larry’s Veggies, Alethea and Caitlyn at Fiore di Capra cheeses, or Ian at White Cane Sockeye Salmon. I’m so very grateful they have shown up every weekend to provide us with such high-quality local ingredients. I love my market friends, and I think you will love this Salmon Risotto.
This recipe, like most risotto, is easy to prepare at the last minute. We enjoyed the dish with a bottle of Château Léoube cuvée Love (2019) from the Côtes de Provence. Please read my review of this D’lovely food and wine pairing on Provence WineZine.
Risotto with Smoked Salmon, Chèvre, and Lemon
This dish serves 2 as a main course or 4 as a first course.
Place the broth in a saucepan on the back of the stove and bring to a simmer. Finely zest the lemon and reserve the zest; squeeze all the juice into the broth.
In a large pot, melt the olive oil and butter together over medium heat. Add the onion and cook until clear and soft, but do not let brown.
Add the rice and cook for a couple of minutes, stirring, until rice has turned chalky. Add the wine and stir until the wine is almost completely absorbed.
Start adding the broth, one ladleful (1/2 cup) at a time, stirring constantly until each ladleful is absorbed before adding the next. Continue adding broth in this manner until you have one ladleful left.
Add the reserved zest, salmon, chèvre, and chives. Stir to mix and, when the chèvre has melted, add the remaining broth, stirring until the rice is “al ondine” — wavy.
Notes
Note: with the salmon and cheese, there is more than enough salt in this dish. Definitely taste before seasoning!
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It may seem strange, but I am not a café au lait fan. However, a hot chocolate (chocolat chaud) in Paris with a beautiful pastry called an Ispahan – now that is a magical French experience. Pierre Hermé created the dessert for Ladurée, the finest purveyor of macarons in Paris ...
“We love our clients and treat them like honoured guests.” These are the words of Marielle Fabregoul of l’Oustaloun, a charming hotel-restaurant in Maussane-les-Alpilles. She and her husband Thierry share a passion for customer service, which shows. A Local Institution L’Oustaloun has long been an institution in Maussane. It began ...
Potage Parmentier is an easy French cream potato soup that makes a delicious first course. The ingredients are only a few: potatoes, leeks, salt, water, and a little cream. Considering the ingredients, this is most likely a peasant soup, but these days, it is served in some very nice restaurants ...
David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.
David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.
David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!
Excellent choice. However, you make my heart sad. Wehave a small place just down the road from Léoube, which we cycle past every day on our way to the beach. We have not been there since Sept 2019 – where we would normally go to Provençe four times a year. I miss the sun, blue skies and azure waters. Not to mention the rosé. Sometimes I think Provençal life is fuelledby rosé. Keep up the good work. Joe
Hello Joe, Thank you for reading Perfectly Provence and your kind words. Let’s hope that you get back to Léoube very soon. If you are interested in receiving our newsletter here is sign-up link (enter now for a chance to win an online cooking class with Cook’n with Class).
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2 Comments
Excellent choice.
However, you make my heart sad.
Wehave a small place just down the road from Léoube, which we cycle past every day on our way to the beach.
We have not been there since Sept 2019 – where we would normally go to Provençe four times a year.
I miss the sun, blue skies and azure waters. Not to mention the rosé. Sometimes I think Provençal life is fuelledby rosé.
Keep up the good work.
Joe
Hello Joe, Thank you for reading Perfectly Provence and your kind words. Let’s hope that you get back to Léoube very soon. If you are interested in receiving our newsletter here is sign-up link (enter now for a chance to win an online cooking class with Cook’n with Class).
Stay well!