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Provincial French

CSCA - Provence

TermDefinition
COOKING FAT OF PROVENCE Olive oil
TRUFFLE OF PROVENCE Garlic
AIOLI Butter of Provence; mayonnaise with minced garlic.
GRAND AIOLI meal for times of fasting; aioli surrounded by dried cod, periwinkles, olives, lamb, beef, hard cooked eggs and vegetables.
A LA PROVENCALE With tomato and garlic.
SAUCE A LA PROVENCALE Chopped onions, garlic, and tomatoes cooked in olive oil; veal stock or white wine is added to it.
FLEUR DE COURGETTE Zucchini flower, stuffed, battered and fried.
RATATOUILLE Stewed eggplant, zucchini, onions, peppers, tomatoes, garlic, and olive oil.
A LA BARIGOULE Artichoke hearts stuffed with mushrooms, sausage, bacon and garlic; barigoule is the name of a local mushroom.
MESCLUN 9 kinds of lettuce (10 in winter) are mixed in this salad: green and red oak leaf lettuce, romaine, chervil, roquette (arugula), endive, chicory, escarole and bitter dandelion; in winter Trevise or radicchio is included.
BLETTE Swiss chard.
MELON DE CAVAILLON Cantaloupe.
HERBS DE PROVENCE Combination of 3 or 4 herbs; always contains thyme and rosemary, often marjoram or summer savory and sometime sage or bay.
BOUILLABAISSE Saffron-flavored fish stew that must contain a fish called rascasse. It is served with rouille.
ROUILLE Sauce served with Bouillabaisse containing hot pepper, garlic, olive oil, breadcrumbs, and fish bouillon.
BOURRIDE Fish and vegetable stew served with aioli.
ANCHOIADE Mashed salted anchovies, garlic, and olive oil. When used as a spread or warm dip it is called Bagna Cauda.
SOCCA Chick pea flour pancake, a specialty of Nice.
TAPENADE Mixture of preserved black olives crushed into a purée with garlic, olive oil, anchovy, and capers.
SOUPE AU PISTOU A vegetable based soup topped with a basil pesto and grated Gruyere cheese.
PAN BAGNAT Soaked bread with olive oil, stuffed with anchovy, onion, black olives, green pepper, romaine, and celery.
SALADE NICOISE Composed salad of tomatoes, lettuce, hard cooked eggs, tuna fish which is always canned in oil, green beans, potatoes, nicoise olives and sometimes anchovy.
PISSALADIERE Pizza pie with onions, gruyere cheese, olives, and anchovies.
PIEDS-PAQUETS “Feet and Packets”; stuffed sheep’s feet cooked with tied packets of tripe.
BERLINGOT By-product of candied fruit making, hard candies made by boiling the leftover fruit syrup.
NOUGAT Almond and honey candy.
CALISSONS D'AIX Sugar coated diamond shaped candies of ground almond and crystallized fruit (usually melon) recipe from the 13th century.
WINE REGIONS OF PROVENCE COTES ROTIE (ROASTED SLOPE)–NORTHERN SLOPE (Hermitage, Red wine from 100% Syrah grape) COTES DU RHONE–SOUTHERN SLOPE COTES DE PROVENCE
FAMOUS RED WINE FROM THE RHONE REGION OF PROVENCE CHATEAUNEUF DU PAPE – red wine best know from the Rhone River Valley, Grenache grape mostly.
FAMOUS SPIRIT FROM PROVENCE Pastis - anise flavored liqueur and very strong, similar to Pernod.
PASTIS Anise flavored liqueur and very strong, similar to Pernod.
BAGNA CAUDA Similar dish to anchoiade, it is originally from the Piedmont region of Italy. It is raw vegetables dipped in a hot anchovy sauce.
MAJOR INFLUENCES Olives and Olive OIl, Garlic, Tomatoes
Created by: CSCAStudy
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