Visiting the region of Provence in the south of France, you’ll find an entirely different atmosphere from what you experience in Paris. Where Paris is elegant, sophisticated (and a bit snooty), Provence is laid-back and hospitable. Food here is hearty, less complicated and fresh from the surrounding vineyards, gardens, and the Mediterranean Sea. Cezanne and Van Gogh both drew inspiration for their art from the peaceful countryside of the region. It is also known for its culinary excellence and has inspired many signature dishes served all over the world, (Salade Nicoise, Ratatouille, and Daube are just a few), and the capital of Marseille is a fine place to sample them.
Signature drink – Pastis (licorice and anise-flavored aperitif)
Preparation:
Often just served with a splash of water, Pastis can also be mixed with a small amount of strawberry syrup to make the cocktail “Rourou” or green mint syrup to make a “Perroquet.”
Signature Wine – Bandol (internationally prized red wine cultivated in the region from the Mourvedre grape)
Signature dish – Bouillabaisse (lots of ingredients, but basically a very simple recipe)
Ingredients:
- 2T olive oil
- 2T unsalted butter
- 1 leek, washed and thinly sliced
- 1 small fennel, sliced
- 4 garlic cloves, finely chopped
- 2T tomato paste
- 2 large tomatoes, chopped
- 4 sprigs fresh thyme
- Pinch saffron
- 1 large orange peel
- 1 bay leaf
- 4 C seafood stock
- 1 lb halibut, cut into 2 inch pieces
- 1 lb clams or mussels, cleaned and well scrubbed
- ½ lb scallops
- ½ lb medium shrimp
- ½ t kosher salt
- ¼ t fresh ground pepper
- Chopped parsley for garnish
Preparation:
- Melt oil and butter in a large stockpot, add leeks and fennel and saute until softened 2-3 minutes
- Add chopped garlic, saute for one minute and add the tomato paste, stirring for another minute
- Add chopped tomatoes and saute for 3-4 minutes until tomatoes begin to soften
- Add the stock and spices and simmer for 15-20 minutes
- Add halibut first (it takes longer to cook) and simmer for 3-4 minutes before adding the mussels or clams – simmer another 3-4 minutes.
- Add scallops next for 2-3 minutes and finally the shrimp for a minute or two until it just turns pink. At this point the mussels or clams should have just opened.
- Remove from heat, taste for seasoning, garnish with parsley and enjoy immediately with some crusty French bread and fresh butter.
Preparation:
- Tear bread into pieces and cover with milk
- Preheat oven to 350 degrees
- Heat oil and butter in large skillet, add onions and garlic and fry gently until soft (4-5 minute
- Add spices, chutney, jam, worcestershire and vinegar to the onions and gently fry until warmed through and fragrant
- Drain the bread (keep the milk for later) and add to the onion mixture along with the beef mince, raisins and salt and pepper. Crumble the beef stock cube into the mixture and stir thoroughly until the beef mince is no longer pink.
- Remove from heat and stir in the beaten egg. Pour into a greased oven dish and smooth the top.
For topping:
- Beat eggs in the remaining milk from the bread soak, add the salt and turmeric and beat thoroughly.
- Pour the mixture over the meat mixture in the oven dish and top with bay leaves
- Bake at 350 degrees for 50-60 minutes until edges become crusty, but not burnt
- Serve with yellow rice mixed with sultana raisins
