Palazzo

Newsletter

July 17, 2008

Premiere Issue

 

Page 3

  

The Charm of Provence

 
   

Provençal Pastimes

    

 

 

Apéritifs

         Pique-Niques

For lovers of Mediterranean cuisine,

Provence is a gastronomic delight. Lunch on the run might be the traditional street fare, pissaladiere (Provençal pizza) or pan bagnat, a sandwich comprised of crusty olive-oil-soaked-bread, tuna, olives, peppers and onions washed down with un diablo (French lemonade). If time permits, while away the afternoon people-watching over a salad niçoise served at a sidewalk café. But the Provençal kitchen is the heart of family life and lunch is nothing short of sacred. Provençal terraces are extensions of the home and meals are very often long drawn out affairs taking place on a vine-covered terrace over much discussion and several bottles of wine. The French love to eat en plein air and naturally love pique-niques. Provençal villages have shops called traiteurs that offer a variety of prepared foods for a feast in tow. The market stalls of Provence bear witness to a never ending abundance of fresh produce. Other essential shops for outdoor eating would include the boulangerie, as no picnic is complete without baguettes, the fromagerie or cheese monger, the charcuterie, the delicatessen and a personal favorite, the patisserie, where dreams are surely baked in flour, sugar, cream and butter.
 

 

Fromage of France  

What better way to serve an apéritif than with cheese and tapenades on crusty slices of French bread or crackers. The French have an abundance of cheeses from which to choose but goat cheese or chevre is the predominant cheese of Provence.

Banon - pungent, creamy - produced in the town of its namesake.

Poivre d’Ain - covered in sprigs of savory

Pélardon - slightly nutty in taste

Buchette de Provence - soft, bloomy rind, goaty flavor with hints of lavender or rosemary

Bleu de Chevre de Haute Provence - flavorful with fine blue veining

Tommette a l’huile d’olive et herbes de Provence - drizzled with olive oil and herbs

Chevre aux olive noires - olive paste layered between two circles of cheese and decorated with olives

Olivia au basilic - summery, herby - curds chopped with basil mature and are sandwiched between two cheeses with olive paste

Olivia au citron et violette - curds flavored with lemon and violet mature and are sandwiched between two cheeses with lemon paste

 

For an excellent source of French cheeses, visit lefruitier.com

 

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 Drinking is also a favored pastime in Provence. Its climate and many vineyards yield a variety of pleasant wines, from spicy reds to whites and rosés. A half-pint glass of cold beer or pression may quench an urgent thirst induced by the heat of the Provençal sun, but more often than not the indulgence is pastis, a variable-proof alcohol flavored with aniseed, vanilla and cinnamon. Other choices include vermouth or marc, a brandy distilled from available fruits. Unlike a digestif consumed after a meal and thought to aid the digestion, an apéritif is served before the meal. Derived from the Latin verb “aperire” which means to open, an apéritif is therefore meant to whet the appetite. The French generally drink pastis, a drink reinvented after the infamous banning of absinthe, as an apéritif over ice with water 5:1. Originally distributed by Pernod Fils, the company has since merged with its rival, Ricard to become Pernod Ricard. In 2008, they acquired Absolut Vodka as part of their ever expanding empire making it the world’s largest beverage group. The most popular brands are Pernod, Pastis 51 (launched in 1951 hence the name), and Ricard. The French also enjoy Kir or vin blanc de cassis usually mixed with a dry white wine or, when mixed with champagne, as a Kir Royale.

            Kir Royale

1. Flute glasses, champagne

or sparkling wine, crème de cassis or Chambord

 

2. Chill champagne or wine for at least 1-2 hours.

 

3. Pour a splash or approximately 1 teaspoon

crème de cassis in each glass.

 

4. Fill the rest of each glass with chilled champagne or wine.

 

5. Serve immediately.

 

Visit domaines-ott for distributors of Provençal wines.

 

 

Provençal Tapenade

Food processor

¾ cups pitted black olives, drained (nicoise or kalamata)

4 anchovy filets

2 tbsp oil packed tuna, drained

1 large garlic clove (or more if your taste)

2 tbsp capers, rinsed, drained

1 tbsp fresh lemon juice

2 tsp Dijon mustard

1 tsp fresh thyme

Freshly ground pepper to taste

¼ cup extra virgin olive oil

Combine all ingredients (except olive oil) in food processor. Process until smooth. With motor running, gradually add olive oil in thin stream. Taste for seasoning. Scrape paste into a bowl and refrigerate covered until serving. Store refrigerated for up to 1 week.