Learning to Cook the Cuisine de Provence
Posted August 8, 2016on:
My favourite day in Provence was when we attended a cooking class in Vaison la Romaine. Cuisine de Provence is run by the lovely Barbara Schurenberg at her picturesque country home. The grounds are postcard perfect. They include an olive grove, where the olives are harvested and pressed into olive oil used in all her cooking. There is also a substantial herb garden.
Our class of four learned to make typical Provencal dishes using fresh, seasonal ingredients. Barbara was an excellent instructor using a hands-on style of teaching, giving each of us an opportunity to practice what we learned. At the end of the lesson, we sat down to a feast of our efforts and a glass of local wine, served on the terrace. We left with tummies full, a file of recipes and smiles on our faces.
We started by picking herbs from the garden and then learned how to chop them very fine to make our own Herbs de Provence.
We made Tapenade with green and black olives. The secret ingredient – two anchovy fillets. Oh dear, I guess it is not a secret anymore. It was excellent served on a fresh baguette!
We also made Verrine Melon Glace. Very refreshing on a hot day. Provence’s answer to Gazpacho and so easy to make.
Here I am making Mini Onion Tarte Tatins, covering the mixture with puff pastry. It was two French sisters, Carolina and Stephine Tatin, who created the upside down tarte by accident, in their hotel during the 1880s.
The finished tatins straight out of the oven. A great hors-d’oeuvre to delight your guests.
My favourite was the Petites Quiches Provencales made with sweet grape tomatoes straight from the garden. I have made this crustless quiche since I came home and am proud to say it turned out well. This will be a regular at my house now.
Sauteing the vegetables for the Tarte Provencale. Am I having fun or what?
The finished Tarte Provencale, soooo tasty. This and a salad is all I need for a summer meal.
Our excellent instructor, Barbara, with the Apricot Galette ready for the oven. Barbara is mentioned in Rick Steves’ Provence and the French Riviera.
The Apricot Galette ready to eat. A perfect dessert.
It was a marvellous day, one I will never forget. Especially every time I make one of the delicious recipes at home. Hubby is looking forward to the Apricot Galette and the Poulet Provencal, which I plan to make very soon.
You could also say, “You are only as good as the last book you wrote!”
If you are ever in the area, I suggest you consider taking a class with Barbara at Cuisine de Provence. She has a variety of recipes and changes what she teaches daily. My friend has taken three classes already and each one was unique. Check out her website here.
Have you ever taken a cooking class while visiting another location?