Wine Diner Grapes Meatballs polpettine con le uve
BeefDavid Scott AllenMain CoursePorkProvencal RecipesTaste

Wine Diner Inspiration Grapes and Meatballs – Polpettine con le Uve

Today’s recipe is inspired by a meal I had years ago in Italy’s wine country – Montalcino. However, it could just as easily appear on a menu in Provence, where grapes are grown locally, and meatballs (boulettes de viande) are popular. The Italian dish, Polpettine con le Uve, not only …

READ MORE  Wine Diner Inspiration Grapes and Meatballs – Polpettine con le Uve
L'Appart by David Lebovitz
BeefMain CourseProvencal RecipesTasha PowellTaste

L’Appart by David Lebovitz a Book and Swedish Meatballs Recipe

While in Provence last fall, I began reading L’appart: The Delights and Disasters of Making My Paris Home. Why read about Paris ex-pat experiences while living in the South of France? I wanted to read this book for several reasons, starting with the fact that I love David Lebovitz’s culinary …

READ MORE  L’Appart by David Lebovitz a Book and Swedish Meatballs Recipe
Pork Rillettes Classic French Recipe
AppetizerFrançois de MélogueProvencal RecipesTaste

Pork Rillettes are a Classic French Recipe

By definition, pork rillettes are made using a preservation method similar to duck confit. The pork is seasoned, then slow-cooked submerged in fat and cooked at a grandmotherly pace for several hours. Afterward, the pork is shredded and packed into sterile containers, covered in a thin veneer of fat and …

READ MORE  Pork Rillettes are a Classic French Recipe
Petits Farcis Provencal Tomatoes
BeefCarolyne Kauser-AbbottMain CoursePorkProvencal RecipesTaste

Petits Farcis Provencal Tomatoes Stuffed with Basil

Petits Farcis are seasonal vegetables stuffed with a sausage meat mixture and then baked. The vegetables are often tomatoes, zucchini, eggplant, sweet onions and even mushroom caps.

READ MORE  Petits Farcis Provencal Tomatoes Stuffed with Basil
Classic Cassoulet Recipe
David Scott AllenMain CoursePoultryProvencal RecipesTaste

Classic Cassoulet Recipe Made Easy

Cassoulet is a traditional recipe from the Languedoc-Roussillon (now the administrative region of Occitanie, France). Some cooks shy away from making this cannellini bean and meat (pork, duck) casserole because it takes a bit of time if you decide to make the duck confit yourself.

READ MORE  Classic Cassoulet Recipe Made Easy
Pâté Recipe Pork and Chicken Livers
AppetizerProvencal RecipesTaste

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.

READ MORE  Pâté Recipe with Pork and Chicken Livers
Pork Cheek Daube
François de MélogueMain CoursePorkProvencal RecipesTaste

Pork Cheek Daube a Fall Weather Stew from Provence

This slow-cooked pork stew will fill your home with delicious aromas. If you are lucky enough to forage for your own cepes, you with think you landed in autumnal heaven.

READ MORE  Pork Cheek Daube a Fall Weather Stew from Provence
Wild Mushroom Chicken Cassoulet cannellini Recipe
Gary and Jane LangtonMain CoursePoultryProvencal RecipesTaste

Wild Mushroom Season in Provence a Chicken Cannellini Cassoulet Recipe

With the taste of an all day slow roasted cassoulet, this quick and easy version is great any day of the week. Tender chicken breasts with creamy cannelllini beans and wild mushrooms is a definite win at the table.

READ MORE  Wild Mushroom Season in Provence a Chicken Cannellini Cassoulet Recipe