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Veal chop Provençal
2 8- to 12-ounce veal chops Salt and pepper 1 tablespoon olive oil 1 teaspoon garlic, peeled and diced ¼ cup white wine 4 Roma tomatoes peeled, seeded and diced into ½-inch cubes 6 green and 6...
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Grilled fish meunière
4 6-ounce pieces of fresh fish. Should be a fish that can stand up to being grilled. Traditionally trout is used for meunière. (I found both ruby red and rainbow trout available in local groceries.) ½...
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Ratatouille
2 tablespoons olive oil 2 teaspoons fresh chopped garlic 1 large onion, quartered and thinly sliced 1 small eggplant, peeled and cubed 2 green bell peppers, coarsely chopped 3 to 4 small zucchini, cut...
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Raspberry mousse
1 pint fresh raspberries ½ cup water 1 package unflavored gelatin 1 to 2 tablespoons Chambord or kirsch (optional) 1½ cups whipping cream ½ cup powdered sugar Grated bittersweet chocolate (for garnish)...
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La daube de boeuf provencal | Provencal-style beef stew
2-3 pounds beef chuck or shoulder roast, cut into 2- to 3-inch square chunks Salt and pepper 2 tablespoons olive oil ½ pound bacon (unsmoked is preferable, but not essential), cut into 1-inch pieces ¼...
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Tomates provencal farcies | Provencal tomatoes
In France, these are made with ripe tomatoes. But this late in the season, gardens are bursting with green tomatoes, so I adapted the idea to use one of my favorite late summer vegetables. 6 green...
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Tian of zucchini and rice
3 pounds fresh zucchini Salt and pepper ½ pound rice ½ stick (4 tablespoons) butter 2 tablespoons olive oil 2 cloves garlic, peeled and minced 4 tablespoons minced parsley 2 teaspoons fresh thyme...
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Wine-poached pears in a crumble bed
For the pears: 4 cups cold water Juice of 1 lemon 6 firm but ripe Bosc or Bartlett pears (with stems intact) 1 bottle light red wine 1¾ cups sugar 4- to 6-inch strip of orange rind, removed with...
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Artichauts a la Barigoule
4 artichokes Juice from 1 lemon 1/2 pound smoked bacon, diced 1 onion, peeled and chopped 10 cloves garlic, peeled and halved 1 cup white wine Saffron, salt and pepper to taste Peel the stems of...
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Potatoes Anna
This classic French dish is more of an architectural project than a recipe. It will take a while to slice the potatoes (a mandoline is a must for getting slices uniform) and arranging them in the pan,...
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