Stuffed Eggplant and Peppers

Stuffed egg­plant and pep­pers is com­mon in Provence, where these veg­eta­bles are plen­ti­ful. The egg­plant and pep­pers are stuffed with meat, onions, gar­lic, toma­to, herbs and olive oil, which makes this a light, healthy and deli­cious dish. I use ground turkey meat for my stuff­ing. This makes the dish even lighter and health­i­er than it […]

My Bouillabaisse with US ingredients

Bouil­l­abaisse is a very pop­u­lar provençal fish stew from the port city of Mar­seille. I real­ly want­ed to make one in the US, but being so far away from the Mediter­ranean, I could not find the Mediter­ranean fish tra­di­tion­al­ly used in Bouil­l­abaisse, so I had to be cre­ative. I came up with my own recipe, […]

Scallops à l’Armoricaine

Scal­lops à l’Ar­mor­i­caine take their name from the Armor­i­caine sauce, a toma­­to-white wine sauce, used for the dish. Scal­lops are typ­i­cal­ly eat­en over the hol­i­days in France, for Christ­mas or New Year’s. The Armor­i­caire sauce goes par­tic­u­lar­ly well with scal­lops, which makes this a per­fect­ly deli­cious dish for the hol­i­days. Ingre­di­ents If you can’t find […]

Easy Boeuf Bourguignon (French Beef Stew)

Boeuf Bour­guignon, which lit­er­al­ly means Bur­gundy Beef, is a very-well known tra­di­tion­al French dish. As its name indi­cates, it orig­i­nates from the Bur­gundy region, which is famous for its wine. So nat­u­ral­ly, boeuf bour­guignon is beef cooked in Bur­gundy wine. It is braised over an extend­ed peri­od of time, togeth­er with car­rots, onions, gar­lic and […]

A Cassoulet with US Ingredients

A cou­ple of days ago, one of my read­ers chal­lenged me to make a Cas­soulet using ingre­di­ents found in the US. The Cas­soulet is a spe­cial­i­ty from the South­west region of France. It is a dish com­posed of main­ly white beans and var­i­ous pieces of meat, main­ly porc, cooked on low heat over an extend­ed […]

Chicken Basquaise (Red Pepper Tomato Chicken)

I was look­ing for a new chick­en recipe, and I came across Basquaise Chick­en, which is cooked in the man­ner of the French region of Pays Basque (South­west of France). I had a vague mem­o­ry of eat­ing it in my child­hood, and I remem­bered it being quite tasty. So I tried an easy recipe for […]