Provençal classics

Completely unsurprisingly to me, this has been my favorite class module – a great group of people and an excellent selection of fresh, uncomplicated recipes that show off everything I love about Provençal cuisine.

We made:

Tapenade

Brandade de Morue (salt cod) avec croutons

Soupe au Pistou (a new version, based on a Patricia Wells recipe with beans and noodles)

Daube de boeuf

Fenouil a la Provençale (this was exciting because this is on my menu)

Carre d’Agneau Roti aux Herbed de Provence (runaway hit – so delicious and we Frenched a huge rack of lamb)

Tian d’Aubergines et Courgettes (a crustless vegetable ‘tart’)

Compote de Fruits Secs au Miel (made with lavender honey and served with ice cream – the most surprisingly delicious dish of the class)

Here is the recipe for the Compote de Fruits Secs au Miel

You will need:

• 3/4 cup sweet white wine, such as Sauternes
• 3 tbsps lavender honey
• 2 tsps minced fresh thyme
• 1/4 cup golden raisins
• 1/4 cup dried cherries
• 1/4 cup dried apricots, quartered
• 1/4 cup dried dates, halved
• 1/4 cup prunes, quartered
• 1/4 cup dried figs, quartered
• 1/2 cup water
• 1/4 cup lemon juice

1. In a medium-sized saucepan combine the wine,hoeny and thyme and bring to a simmer. Add the raisins, cherries, apricots, dates, prunes, figs, water and lemon juice and return to a simmer. Simmer until slightly thickened, stirring occasionally, about 20 minutes.

2. Serve on its own or over vanilla ice cream or pain d’epices (honey-spice bread).