Make a Savoury Leek Tart from Provence
French cuisine is known for its delicate pastries and desserts. However, light, flaky pastry also complements a savoury tart perfectly! This recipe is similar to a classic French quiche. Serve this tart warm or at room temperature. Make Rose’s leek tart for lunch and serve with a green salad, or …
French cuisine is known for its delicate pastries and desserts. However, light, flaky pastry also complements a savoury tart perfectly! This recipe is similar to a classic French quiche. Serve this tart warm or at room temperature. Make Rose’s leek tart for lunch and serve with a green salad, or …
Savoury Leek and Goat Cheese Tart Recipe
French bakers have perfected tarts in both sweet and savoury versions. The combination of leek and goat cheese is a creamy delight in this recipe. This tart is perfect for a lunch dish with a green salad or served in bite-sized pieces as an appetizer. We used goat cheese in …
French bakers have perfected tarts in both sweet and savoury versions. The combination of leek and goat cheese is a creamy delight in this recipe. This tart is perfect for a lunch dish with a green salad or served in bite-sized pieces as an appetizer. We used goat cheese in …
Warm Salad Roasted Leeks, Edamame and Cheese
We served this dish as a side at Thanksgiving. However, it also works well as a starter course. Begin your dinner party with a warm salad of roasted leeks with edamame, fresh herbs, Parmesan, and mozzarella. Join us in May for the Pitcher & Powell culinary adventure in Provence, where …
We served this dish as a side at Thanksgiving. However, it also works well as a starter course. Begin your dinner party with a warm salad of roasted leeks with edamame, fresh herbs, Parmesan, and mozzarella. Join us in May for the Pitcher & Powell culinary adventure in Provence, where …
Pot au Feu is a Classic Provencal Recipe
Pot au Feu is a French recipe that you should have in your repertoire. A bit like a pot roast you need a large casserole a selection of meat, a few root vegetables and an afternoon.
Pot au Feu is a French recipe that you should have in your repertoire. A bit like a pot roast you need a large casserole a selection of meat, a few root vegetables and an afternoon.
A Savoury Chicken, Leek and Ham Pie
Tender chicken and ham chunks with leeks in a creamy sauce topped with flaky puff pastry. Serve the pie with green beans, broccoli or peas and a large glass of white wine.
Tender chicken and ham chunks with leeks in a creamy sauce topped with flaky puff pastry. Serve the pie with green beans, broccoli or peas and a large glass of white wine.
A Dish of Tender Leeks – Poireaux en Vinaigrette
This easy recipe for Provencal tender leeks in a simple vinaigrette. The markets of Provence are a bit like a food-filled treasure hunt. The produce changes with the seasons and even within the region local specialties might not be found outside a limited geography.
This easy recipe for Provencal tender leeks in a simple vinaigrette. The markets of Provence are a bit like a food-filled treasure hunt. The produce changes with the seasons and even within the region local specialties might not be found outside a limited geography.
Recipe for Seared Scallops (St. Jacques) with Creamy Curried Leeks
Tender scallops seared and served with a creamy curried leak sauce.
Tender scallops seared and served with a creamy curried leak sauce.
Cook’n with Class Mussels Saffron and Leek Soup
The program covers some classic Provencal dishes, but also offers a chance to discover unique wine pairings and the opportunity to meet local producers in the markets. This easy recipe for Mussels Cream Soup with Saffron and Leek comes from the kitchen at Cook’n with Class. Enjoy!
The program covers some classic Provencal dishes, but also offers a chance to discover unique wine pairings and the opportunity to meet local producers in the markets. This easy recipe for Mussels Cream Soup with Saffron and Leek comes from the kitchen at Cook’n with Class. Enjoy!
Recipe for a Provencal Lunch Spinach Cake
This recipe is adapted from David Tanis “Platter of Figs” cookbook. It is easy to make a can be reheated. A perfect recipe for lunch or a good side dish for dinner.
This recipe is adapted from David Tanis “Platter of Figs” cookbook. It is easy to make a can be reheated. A perfect recipe for lunch or a good side dish for dinner.
