From its herb-scented hills to its yacht-filled harbors, no other region of France fires the imagination quite as intensely as Provence. The vivid landscape and luminous light have inspired artists and writers from Van Gogh to Picasso and F. Scott Fitzgerald to Pagnol.
The borders of Provence are defined by nature. To the West, the Rhône; South, the Mediterranean; and North, where the olive trees end. To the East are the Alps and a border that has shifted over the centuries between France and Italy. Within is a contrasting terrain of plummeting gorges, Camargue salt flats, lavender fields and sun-drenched beaches. Past visitors have left their mark. In Orange and Arles, the buildings of Roman Provincia are still in use. Fortified villages like Eze were built to withstand the Saracen pirates who plagued the coast in the 6th century. In the 19th century, rich Europeans sought winter warmth on the Riviera, and by the 1920s, high society was in residence all year, and their elegant villas remain. The warm sunlight nurtures intense flavors and colors. The image of Provence bathed in sunshine is marred only when the bitter mistral wind scours the land. It has shaped a people as hardy as the olive tree, yet quick to embrace life to the fullest the moment the sun returns. Influenced by traditional French, Italian, and North African cuisine, the food and drink of Provence presents a variety of tastes that are sure to please. Provencal cuisine is almost always prepared with olive oil (huile d'olive) and garlic (ail). Tomatoes are another common ingredient; and you can safely assume that any dish described as "À la Provencal" will be prepared with garlic-seasoned tomatoes. Other vegetables that frequently appear on Provencal menus are eggplant (aubergine), summer squash (courgette) and raw onions. Tomatoes, eggplant and squash stewed together along with green peppers, garlic and various aromatic herbs produce that, perennial Provencal favorite ratatouille. Perhaps the most typical sauce of the region is the Aioli, prepared by mixing mayonnaise - made with olive oil of course - with lots of freshly crushed garlic. It is spread generously on hot or cold vegetables and seafood.
Provence's most famous dish is bouillabaisse, which is made with at least three kinds of fresh fish cooked for ten minutes or so in broth with onions, tomatoes, saffron, and various herbs, including laurel, sage and thyme. Bouillabaisse is usually served with toast and rouille, a spicy sauce that some people mix into the soup but which others spread on toast. The most renowned bouillabaisse is made in Marseille. Locally available traditional bouillabaisse may be special ordered anytime from L’Hermitage Catering.
Several spices and spice blends available at L’Hermitage Gourmet Market are: Spice Parisienne, Herbes de Provence, Fine Herbs Blend, Mediterranean Dip, French Tarragon, French Seafood Seasoning and Citrus Sea Salt.
Ratatouille
3 red bell peppers, diced
3 yellow bell peppers, diced
2 medium zucchini, diced
1 medium eggplant, diced
About ½ cup extra-virgin olive oil
1 bulb fennel, stalks discarded, cored and finely diced
1 head garlic cleaned and finely diced
2 cups of tomato sauce
1 tablespoon fresh basil, chopped
2 teaspoons fresh thyme, chopped
2 teaspoons fresh marjoram, chopped
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon balsamic vinegar
In a large saucepan over moderately high heat, combine ¼ cup olive oil and diced vegetables; sauté for 10 minutes and add tomato sauce. Squeeze garlic from the skins into the pan. Simmer mixture, uncovered, stirring occasionally, until thickened with very little liquid remaining, about 20 minutes. Stir in basil, thyme, marjoram, salt, pepper, balsamic vinegar, and remaining ¼ cup olive oil. Serve immediately. Options: Add diced cooked chicken or serve over rice.
We are located in Fort Lauderdale on the SW corner of Federal Highway and Oakland Park Blvd. (diagonal from Target) L'Hermitage Catering & Gourmet Emporium 3045 North Federal Highway Ft. Lauderdale, Fl 33306 (954) 568-2383
