Provencal cooking recipes from my chidlhood, Cooking south of France

Pierre-Emmanuel Malissin

Description

This small booklet is unique; in it, you will find many of my recipes, some of them are not on cuisine et mets, others were the subject of research in order to find the recipes of my childhood. I hope that you will appreciate the Provence Cuisine, and that I can share its distinctive flavors with you.

Sujets

• Recipe
• Cooking
• Provence
• Provence-Alpes-Côte d'Azur

Informations

• Publié par: Syllabaire
• Date de parution: 06 juin 2023
• Nombre de lectures: 1
• Licence : Tous droits réservés
• Langue: English
• Poids de l'ouvrage: 1 Mo

Extrait

Provencal cooking recipes from my childhood,
Cooking south of France

Classical collection volume 11

Copyright 2011 Pierre-Emmanuel Malissin

Syllabaire Éditions
Table of Contents

Between Languedoc and Provence

Appetizers
Pesto Soup
Aigo Boulido
Fish Soup
Mussel Soup
Provençale  caillettes (little pasty)
Melon and Mozzarella with fresh Basil
Small fresh Stuffing with Brandade
Small Wells of Cucumbers
Chickpea Salad
Tomato Tartar
Niçoise Salad
Melon Salad with Goat Cheese
Fig Salad with Goat Cheese
Cold Ratatouille Salad with Olive Oil
Anchovy Paste
Tapenade
Eggplant Caviar
Zucchini Quiche and Goat Cheese
Pissaladiere
Provençal Tart
Tellin with Garlic
Dishes
Provençal Stew
Garnished Aioli
Sète Cuttlefish
Tial to Sètes
Sète Stuffed Mussels
Macaronade of Provence
Brandade of Nîmoise Cod
Provençal Feet and Packets
Missounenques Salad (Snails)
Stuffed Beef Meat
Vegetables
Bohemian Eggplants
Barigoule Artichokes
Provençal Tomatoes
Zucchini Fritters
Tian
Ratatouille
Dessert
Provençal Shuttle [Shuttle from Marseille]
Oil Pump (Fougasse Bread -- Focaccia)
Dark Nougat
Atria
The Twelfth Night Cake (Brioche)
Crunchies with almonds
Lavender Shortbread Cookie
Lavender Perfumed Sugar
Lavender Crème Brulée
The 13 Traditional Desserts of Provence

Crédits photos cover
Between Languedoc and Provence

This small booklet is unique; in it, you will find many of my recipes, some of them are not on cuisine et mets, others were the subject of research in order to find the recipes of my childhood.  I hope that you will appreciate the Provence Cuisine, and that I can share its distinctive flavors with you.
Being from the family origin of an old Beaucairois family, summer was spent in Vadrouille (promenade) by the Baux of Provence, of Saint Remy, of Maillane, and at night supper was served in an old family house at the foot of the castle.  The meals were according to the Missounenques Market where the great-uncle went to get fresh in the mornings, from macaraunades, to stew, pesto soup, headless lark and many others, without forgetting Christmas, Lou gros Soupa and its 13 desserts.
It’s my great-great-aunt that managed the kitchen, a fabulous cook who gave me the taste of cooking, I hope that you will find pleasure in it as much as I do.
Pierre-Emmanuel Malissin
To Louise Joséphine Martin, my Great-Great-Aunt
(1895-1982)
Appetizers
Pesto Soup



Ingredients for 4 persons:
150 g of dried or fresh white beans (5.30 oz), 150 g of green string beans (5.30 oz), 400 g of potatoes (14 oz), 300 g of zucchini (10.50 oz), 150 g of carrots (5.30 oz), 5 fresh tomatoes or a can of peeled and crushed tomatoes, 5 cloves of garlic, a nice bouquet of basil, 100 g of pasta shells (3.50 oz), thyme, laurel, Olive oil

Preparation:
If you chose the dried white beans, soak, as indicated on the can, and cook it by following the instructions.
Dice the carrots, the potatoes and the zucchini without peeling them.
Cut into chunks the green string beans.
Cook the vegetables (potatoes, carrots, zucchinis, green string beans and white beans) in two litres (34 fl oz) of water with the thyme, the laurel, 2 cloves of garlic, a dash of olive oil, add salt and pepper.
After 30 min add 4 peeled tomatoes (immerse them for a few seconds in boiling water so that the skin comes off).
Cook for 20 mins, add a bit more oil, a few leaves from the minced basil bouquet and the pasta shells, put back on heat for 5 to 8 mins.
Prepare the pesto, in a mortar put the rest of the chopped basil, 3 cloves of garlic, the last tomatoes peeled beforehand, crush the mixture in the mortar with olive oil
Serve the soup hot, with the pesto separately and at the last moment add it to the soup, it will be more than flavored, a long cooking that will bring about the basil flavor.
Aigo Boulido



L'aigo boulido Sauvo la vido Mai au bout d'un tèms Tuo li gènt ! (Language of Oc or Occitan),
Aigo boulido saves lives, but after a while it kills people, a soup that is prepared after festivities and is consumed to diet, but if too much of it is consumed, we become too much party animals and it can cause us problems.  Proverb of Languedoc, this soup is excellent, you should test it.

Ingredients for 6 persons:
1 litre of water (34 fl oz), 6 cloves of garlic, 1 egg, olive oil, 1 sprig of sage, 1 laurel leaf, 1 touch of thyme, salt, pepper, slices of toast, 50 g of grated gruyère cheese (1.75 oz)

Preparation:
Peel and crush the cloves of garlic.
Bring the water to a boil and throw in the cloves of garlic, the thyme, the sage, the laurel, salt and pepper and a dash of olive oil.
Cook for 10 mins, take the herbs out, add the egg yolk while whipping energetically so as to thicken the stock.
Place the slices of bread sprinkled with olive oil on plates, pour in the stock, add the grated gruyère cheese, serve very hot.
Fish Soup



Ingredients for 6 persons:
- 1.5 kg 1.5 kg (53 oz/ 13.20 lb)  of rock fish (girels, serranus, gobie, pataclé...) or (skorpeno, vive, red mullet, saint-peter, anglerfish, conger) emptied and cleaned, 2 whites of leeks, 2 onions, 2 cloves of garlic, 1 big can of peeled and crushed tomatoes, saffron, 1 bouquet garni, olive oil, salt, pepper

Preparation:
Peel and wash the leeks, chop the them
Peel and chop the onions, peel and mince the garlic
Saute the onions and the leeks in a pot with the olive oil in it
Add the fishes, the tomato, the bouquet garni, 2 mixtures of saffron, the garlic and saute them
Add 2 litres (34 fl oz) of water
Cook for 40 mins
Grind the