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Provencal cuisine help

shoechick's picture

Hi - For friday night I wanted to try my hand at some appies from Provence.  There will only be the two of us, so don't want to go nuts.  We've both just read most of Peter Mayle's "Year in Provence" series and I thought it would be fun to try out a couple of things before we try them on guests! :)


Of course, I have sausage and cheese in mind, but what else, maybe onion tarts?  I need help for items that won't take too long to put together, but could be classified as finger food.  Your suggestions are appreciated.


Born Free....Now I'm Expensive

The World is a book, and those who do not travel read only a page.  ~St. Augustine

Sylvaine2's picture

(post #26650, reply #1 of 15)

Onion tart with Niçoises olives and anchovies would be the traditional Pissaldière. Other options along the same lines: a tomato tart or a zucchini/goat cheese tart.

Glenys's picture

(post #26650, reply #2 of 15)

My Chèvre Torte in the first GWD book. Bake it in puff instead of the crumb and walnut dusting that goes in the pan. Bake it without a crust, it doesn't matter.

shywoodlandcreature's picture

(post #26650, reply #3 of 15)

Or alternatively, give me a call, and we can get decadent together with MadMom who is making her semi-annual pilgrimmage to the Rainforest... Glenys, you too. And Tuck, wherever you might be....


(email me offline and I'll send my phone number).


"I know the human being and fish can coexist peacefully."

 President George W.Bush,
Saginaw, Mich., Sept. 29, 2000
Glenys's picture

(post #26650, reply #6 of 15)

Gone to Oregon but hope to connect when the seals are done with her.

Tracey, have you been to Provence Marineside?

shoechick's picture

(post #26650, reply #7 of 15)

No, I've been to the one on 10th, but not the one downtown. 

Born Free....Now I'm Expensive

The World is a book, and those who do not travel read only a page.  ~St. Augustine

Gretchen's picture

(post #26650, reply #4 of 15)

I posted "my" eggplant, tomato, onion gratin a while back--layer of onions, baked eggplant slices, tomato slices, cheese/mayo topping.  Maybe just a small one--the leftovers were pretty good.  Glenys posted one on that thread also that sounded wonderful.


Have you read HOtel Pastis?  That is the book he went to Provence to write originally--fiction--and ended up with the travel/living logs.  It is absolutely hysterical.


Gretchen
Gretchen
shoechick's picture

(post #26650, reply #5 of 15)

Thanks Gretchen, I'll definitely pick that one up.  I've read Year in Provence, whatever the second one was called, Encore Provence and French Lessons.


Thanks for the tips everyone!



Sandra, I'd love to join you Friday night, but we have the two year old nephew until late Saturday night, which is why we decided to stay in instead of going to the Provence Marinaside which was our original intention. Maybe we could catch her on her return trip after kayaking?


Born Free....Now I'm Expensive

The World is a book, and those who do not travel read only a page.  ~St. Augustine

Fledge's picture

(post #26650, reply #8 of 15)

Have been looking for that article you mentioned about you know, The Jones's.  Which issue is it in?

Oh. duh, I found it.

You don't scare me

I have an African Grey

Gretchen's picture

(post #26650, reply #9 of 15)

It is the Sept. Country HOme--about p. 36 I think.  Good looking article they made.

Gretchen

Gretchen
Fledge's picture

(post #26650, reply #10 of 15)

oh, okay, haven't seen that one yet.

Oh. duh, I found it.

You don't scare me

I have an African Grey

Madeleine's picture

(post #26650, reply #11 of 15)

Hi Gretchen...I'm visiting from "Over the Fence" and was looking for something interesting to do with my eggplant crop.  Your recipe sounds like something I would like to try.  Do you know where I can find it here?  I, too enjoy Peter Mayle.  Just read "French Lessons" and now want to read the others as well.


Madeleine

Madeleine
Gretchen's picture

(post #26650, reply #12 of 15)

I'm not sure where it is but this is what I did.


Sliced peeled eggplant about 1/2", brushed with olive oil and baked it at 350* for about 20 minutes.
Oil a shallow gratin dish. Place sliced red onions in the bottom. Layer the eggplant. Layer sliced tomatoes.  Sprinkle liberally with fresh basil chiffonade.

Mix some shredded cheese (I used cheddar the first time, asiago the second) with a little mayonnaise and a clove of minced garlic.  Use this to top the veggies.


Bake at 350* for 30-45 minutes.


 


 


 


Gretchen
Gretchen
Madeleine's picture

(post #26650, reply #13 of 15)

Thanks Gretchen...that sounds delicious!

Madeleine
Madeleine's picture

(post #26650, reply #14 of 15)

Gretchen...I know it's been a while, but I just wanted to tell you how much we enjoyed that eggplant gratin.  My daughter tried it first and said they really liked it, then I made it for my husband and me and we thought it was great!  Thanks for sharing the recipe.


Madeleine

Madeleine
Gretchen's picture

(post #26650, reply #15 of 15)

Glad you liked it.  I am going to try it with grilled zucchini slices for our son who gets an itchy mouth from eggplant!!


Gretchen
Gretchen