Ad
related to: provencal cuisine
Search results
Results From The WOW.Com Content Network
The cuisine of Provence is the result of the warm, dry Mediterranean climate; the rugged landscape, good for grazing sheep and goats but, outside of the Rhône Valley, poor soil for large-scale agriculture; and the abundant seafood on the coast.
Pages in category "Cuisine of Provence" The following 26 pages are in this category, out of 26 total. This list may not reflect recent changes. A. Aioli; Aïoli garni; B.
This page was last edited on 29 June 2012, at 13:14 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may ...
Heat the oil in a 12-inch skillet over medium heat. Add the onions and garlic and cook until the onions are tender, stirring occasionally. Stir in the tomatoes and broth and heat to a boil.
Thinly slice the onion; Mince the carrot, celery, garlic & oregano; Warm 3 tbsp. olive oil in a large stock pot; Add the onions, carrot, celery, oregano, garlic and orange zest
Tapenade (French pronunciation:; Occitan: tapenada [tapeˈnadɔ]) is a Provençal [1] name for a spread, condiment and culinary ingredient consisting of puréed or finely chopped olives, capers, and sometimes anchovies. [2]
For premium support please call: 800-290-4726 more ways to reach us
1. In a large pot, heat the oil. Add the onion, celery and carrot and cook over moderately high heat until softened, 5 minutes. Add the garlic, orange zest, thyme sprigs, fennel and coriander ...