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    You are in: Home / Community Forums / Cooking Q & A / provincial cooking
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    provincial cooking

    Tue Jan 29, 2002 1:39 pm Groupie
    I just read a cookbook/art book on Cazzane. He loved provincial cooking and after reading the recipes I think I would like to learn alot more about it. It had alot of olive oil and fresh ingredients. The recipes also had things in them I know I would not be able to find in Idaho. Is it french? I would like to know anything you can tell me about it! Thanks
    Tue Jan 29, 2002 1:51 pm Groupie
    It would be French, if you go to my posted recipes, I have quite a few posted from my French cook books, if I get time I'll go in come back and list some for you. (I love French cooking!!!)


    If you can still get them, a couple of my favourite books -
    French Country Cooking - Ann Hughes-Gilbey
    French Cooking - Eileen Reece
    Tue Jan 29, 2002 2:18 pm Groupie
    Here are a few to look at and maybe give a try:
    onion salad
    chicken with olives, if you are going to try one I would suggest the chicken first.
    french carrots
    scallops with garlic
    savoury crepes
    pommes with garlic and cheese
    pommes lyonnaise
    pommes anna
    cheese/cream potatoes
    tomato pots

    try some and enjoy!!!

    Tue Jan 29, 2002 4:26 pm Groupie
    Wow, thanks so much. I will put all the recipes in my cookbook and try them. Anything else on the subject is welcome. I am very excited.
    Tue Jan 29, 2002 4:38 pm Groupie
    Is it all about technique? The recipes have simple ingredients but alot of steps. I don't mind that at all. Kind of challenging really. It will take several times to get it just right I bet.
    Tue Jan 29, 2002 6:29 pm Groupie
    You're right , technique and different combinations, like lettuce and carrots and different combinations of spices/seasonings, but technique is very important, You may also notice, calories sometimes are heavy with a lot of creams and sauces, also a lot of cooking with wine. Maybe your local library has some French cook or reference books. there are different areas/provinces and each one has their own cusines, all very interesting and inviting. I have lots more I can post, if you are looking for something in particular, let me know. and i'll try and post some more, i had a potato thing going at one time and you'll notice quite a few recipes i listed were for potatoes, all very nummy and heavy on the calories!! Hope you enjoy and watch for more.

    Tue Jan 29, 2002 7:23 pm Groupie
    Check your library or bookstore for French cookbooks and then look for the region of Provence. Lots of wine, herbs, sauces come to mind. There is a famous herb blend from Provence called Herbes de Provence, which is a mixture of herbs including lavender.
    Tue Jan 29, 2002 9:29 pm Groupie
    I can tell this is going to be my new thing.
    I do love potatos (born and raised in Idaho)but they make my belly big. I will save those recipes for the holidays.
    If anyone has that Herbes de Provence herb mix I would like that too, mabye I should post that question also.
    This is really fun. Thanks
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