Articles in Category: Provence
This dish originated in Savoy in the French Alps. An inexpensive and accessible food which is traditionally eaten after a day of skiing in the Alps. The ingredients are basically the same throughout the region; potatoes, bacon, onions and cheese. Many different variations to this recipe, but the ingredients are always the same.
The cheese which is used in France for this dish is Reblochon. An Australian substitute would be Gruyere, but I have heard where Brie has also been used.
In Europe, quinces are grown in the southern and central parts where the summers are hot, and are very often grown amongst apple trees in orchards. In France during the medieval times, quinces were greatly used for cooking. Quince jelly or paste used to be used for medicinal purposes as an aid for indigestion. Quince paste was also served with cheeses all those years ago. Now it’s almost a luxury to include quince paste on a platter of cheese, only because there don’t seem to be the abundance of quince trees around anymore. Because of its fragrant flavour and rosy coloured flesh, we have a delightful Quince Tarte Tatin as today’s recipe.
Alsace has a distinctive German influence in its cooking, and this is one such dish.
Here we have a delicious meat ball which is covered with a deep yellow sauce and served on a bed of sweet potato. Ordinary white potato or celeriac can also be used.
A simple dessert, full of beautiful orange flavour, and not complicated to make.
Here is a paté which serves the same purpose as the traditioinal paté, but is made of mushrooms and fresh herbs instead of liver. A delicious spread for biscuits, crackers, or breads.