A culinary guide
stories and recipes of the Provence

• 200 pages
• continuous in four colours
• over 100 recipes and sources

978-3-86638-909-0

Over 100 recipes of the cuisine in the south of France, many tips for shopping in the Midi, countless annecdotes about the Provence are the existent results of this travel. Additionally portraits of oil mills and vineyards, headstrong innkeepers and knowledgable merchants- and sunshiny joy  of the south and its blessings.

Die Küche des Midi (the cuisine of the Midi) – and its table of contents

Foreword

The Provence – »Le Midi«

Herbages and spicery – Epices

Sweet delicacy

Honey made out of lavender – Miel de lavande

Fine pastries – Confiserie

Nougat

Calisson d’Aix

Choclate and other treats – Gourmandises

Candied fruit – Fruits confits

Marmelades

Olivoil – Huile d’Olive

Salt –  Fleur de sel

Wine – Les Vins

Cheese – Les Fromages

Goat cheese – Chèvere

Goat cheese in marinade – Petits chèvres frais marinés

Goat cheese with garlic,  parsley and savory 

-       Chèvre à l’ail, persil et sariette

Omelette with fresh goat cheese and savory

-       Omelette au chèvre et sariette

Goat cheese (hot) on salad with croutons – Chèvre chaud

Goat cheese (hot) on bread with tomatoes

-       Tartines aillées de chèvre fondant

Roasted bread with goat cheese, Tomatoes and rocket

-       Pain doré au chèvre

Goat cheese on ham – Bouchées de jambon cuit au chèvre

Bread – Pain

»Bathed bread« bread with Tomatoes, Peppers, Tuna – Pan bagnat

The aperitif

Almond  cracker –  Coquants de Provençe

Backed goods with cheese – Pailettes au fromage

»Tapenade« – Tapenade  fraîche

«Tapenade« made out of black olives – Tapenade aux olives noires

»Tapenade« made out of green olives and Tuna – Tapenade  aux

olives vertes et thon

Tuna-»Tapenade« after Günter Schulze – Tapenade aux thon

Cherries in vinegar – Cerises au vinaigre

Mushrooms with herbes – Champignons á la provençale

Garlic, marinaded with herbes – L’ail mariné aux herbes

Starters and Salads

Prawns with garlic – Crevettes aux ail

Cucumbersoup (cold) with chervil – Soupe de concomvres aux cerfeuil

Melonsoup (cold) with anise or frech mint – Soupe de melons

au pastis ou menthe fraîche

steamed peppers and aubergine with poultry liver (lukewarm)

-Foies de volaille sautés aux poivrons et aubergines (tiède)

Oyster mushroom (lukewarm) on rocket

- Roquette aux pleurottes tiède

Rocketsalad with goat cheee, chervil and pignolia

- Roquette aux cerfeuil et pignons au chèvre

Salad with egg and roasted tuna – Salade au thon Taboulé

Soups

Boild water – aigo boulido

Red winesoup with onions and garlic – Soupe du vin rouge

            aux oignons et d’ail

Vegetable soup – Pot-au-feu

Vegetables soup with basilpaste – Soupe au pisou

Poultry

Turkey haunch with mustard crust – Gigot de dinde au moutarde

Turkey breast with mustard crust – Filet de dinde auf moutarde

Chicken with different vegetables – Coq aux légumes

Chicken in red wine – Coq au Tavel

Chicken with vegetables and olives – Poulet à la provençale

Chicken with pastis and rouille – Coq au Pastis

Chicken with thyme – Coq au thym

Chicken with 50 garlic cloves – Poulet au cinquante gousses d’ail

Steamed poultry liver with figs – Foi de volaille aux figues

game dishes – Gibier

Bunny with thyme – Lapin au thym

Bunny with herbs – Lapin aux herbes

Bunny with juniper berry and olive oil – Lapin au genèvrier

Bunny in red wine with black olives – Lapin aux olives

Bunny haunch with musterard sauce – Cuisses de lapin au moutarde

Bunny haunch with tomato vegetables – Cuisse de lapin au coulis de

            tomates

Bunny fricassee in white wine – Lapereau sauté en gibelotte

Jugged hare – Civet de lièvre

Wild pig roast – Daube de sanglier

Deer ragout – Civet de chevreuil

Guinea fowl with figs – Pintade aux figues

Meat dishes – Les Viandes

Cattle stew de Provence – Daube provençale

Cattle roast de Provence butcherstyle – Rôti de bœuf

            de Tradition Bouchère à la provençale

Veal cutlet with shallots and laurel – Escalope

                de veau aux échalotes et laurier

Veal roast de Provence – Rôti de veau provençal

Veal or pig haunch with leek – Filet mignon aux poireau

Pig haunch with shallots – Filet mignon aux échalottes

Lamb haunch in garlic cream – Gigot d’agneau à la crème d’ail

Lamb haunch (boiled) in garlic sauce – Gigot d’agneau

    sauté à la sauce d’ail

Lamb filet with carrots – Filet d’agenau aux carottes

Potato dishes

Mached potatoes in the manner of grandmother

 – Pommes de terre à la grandmère

Mached potatoes with oliveoil and black olives

 – Pommes de terre aux olives noires

Mached potatoes avec hazlenuts and cheese – Aligot

Potato bake (three variations) – Gratin dauphinois

»Potatoes of the duchess« – Pommes de terre Duchesse

Vegetables – Les légumes

Peppers marinaded – Langues de Tarasque

Peppers marinaded (variation) – Poivrons en marinade

Traditional ratatouille – Ratatouille traditionelle

Ratatouille with lemon – Ratatouille aux citrons confits

Ratatouille made of peppers – Ratatouille aux poivrons mixtes

Ratatouille in variation of Nizza – Ratatouille niçoise

Pasta salad with ratatouille – Salade de pâtes à la niçoise

Quiche with ratatouille and mozzarella – Tarete à la

Ratatouille et au mozzarella

Ratatoille (ice cold) with eggs – Ratatouille glacée

            aux oeufs mollets

Flageolets with ham – Flageolets aux jambon

Flageolets with butter and bacon – Flageolets aux lardons

Flageolets with cream sauce – Flageolets à la crème

Steamed flageolets with mushrooms – Flageolets à l’étouffés

                        aux champignons

Flageolets and courgette (casserole) – Flageolets et courgettes en ragout

Chickpea salad – Pois chiches en salade

Chickpeas marinaded – Pois chiches en marinade

Chickpea soup with salvia – Soupe de pois chiches á la sauge

Chickpea pancakes – Socca

Mached aubergine – Caviar d’aubergines

Breaded aubergine slices – Aubergines en croustillants

Boiled aubergine, diced – Aubergines en dés, cuites à l’eau

Aubergine and tomato au gratin – Gratin aux aubergines et tomates

Casserol with aubergine and tomatoes (escalloped) – le Tian Nimois

Tomatoes  rosted in manner of the Provence – Tomates rôties

                          à la provençale

Escalloped tomatoes and mached aubergines – Tomates grillées

                    aux purée d’aubergines

Casserol of Tomatoes, courgette with goat cheese – Tian de tomates

                          et courgettes

Casserol of tomatoes and fennel – Tian de tomates et fenouil

Tomatoes,filled and escalloped – Tomates farcies

Tomatoes escalloped with goat cheese – Flan de tomates au chèvre

Courgette, filled and escalloped – Courgettes farcies

Courgette pancakes – Crêpes aux courgettes

Omelette with courgette – Omelette aux courgettes

Casserol of courgettes and tomatoes – Gratin de Courgettes

Pasta with courgette and cheese – Pâtes aux courgettes et ricotta

Vegetables au gratin – Gratin de légumes

Broccoli vegetables – Bocoli sauté

Desserts and cake

Pear in red wine – Poires pochées au vin rouge

Baked figes with honey and lavendar – Figues au miel

Stewed fig – Soupe de figues glacées aux parfum d’argrumes

Steamed peaches with butter – Pêches rôties

Apple cake – Tarte Tatin

Apricot cake – with almonds and honey made of lavendar-

Tarte aux abricots, amandes et miel de lavande

Pear cake – Tarte aux poires caramélisées

Mirabelle cake – Tarte aux mirabelles à la crème

Four quarters with pineapple – Quatre-quarts aux ananas

Lemoncake –Tarte au citron

Cherry cake with almonds – Tarte aux cerise et amandes

Fig cake with almonds – Tarte aux figues et à la crème d’amandes

Figs in puff pastry – Feuilletage minute aux figues fraîches

yeast cake (christmasy) – Pompe à l’huile

cake of the Provence –  Mias provençal

Sorbet

Lemon sorbet – Sorbet au citron

Lemon and lime sorbet – Sorbet aux citrones et limettes

Kiwi sorbet – Sorbet au kiwi

Rosemary Orange Sorbet – Sorbet aux oranges et romarin

Ice made of honey made of lavendar – Glace au miel de lavande

Fruit sauces – Coulins de fruit

Fruit sauce (basic recipe)

Notes – Names – Shopping aid

Sources

Bon appétit!