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Appetizers Cooking Class Recipes Provence Tour Recipes 2018 Recipes Vegetables

Gisele’s Ratatouille

Ingredients 3 Onions3 Eggplant3 Courgettes (zucchini)3 Cloves GarlicTomato Sauce*Olive OilSaltPepper Directions Peel onions, eggplant, courgettes and garlic. Cube the eggplant and courgettes. Large dice the onion and finely chop the garlic. Separately sauté’ each of the vegetables in olive oil, the onions (until clear), and the eggplant and courgettis until el dente. When all vegetables …

Cooking Class Recipes Entrees Provence Tour Recipes 2018 Recipes

Provencal Roast Chicken

“Poulet Farci au Persil”Recipe courtesy of Michele Guerard Ingredients2 Free Range chickens, 3 lbs each4 purple shallots finely chopped2 white shallots finely chopped6 mushrooms finely chopped8 oz unsliced smoked bacon, cut in pieces and pulsed in food processor8 oz ricotta1 ½ cube softened butter½ lemon juiced3 bunches flat leaf parsley finely chopped in food processor¼ cup …

Appetizers Cooking Class Recipes Provence Tour Recipes 2018 Recipes

Savory Cherry Tomato Clafoutis

Ingredients 3 eggs 1/3 cup whole milk 1/3 cup cream 1/2 cup flour 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 12-14 cherry tomatoes 2 ounces goat cheese 1/4 cup Parmesan cheese, grated Directions Preheat oven to 350, liberally butter a ceramic or glass baking dish (preferably round). In a large bowl, whisk together eggs, milk and cream. Add salt, pepper, and …