SAUCE PROVENçAL
Transport your guests to the sunny south of France with this flavorful sauce redolent of garlic, herbs, tomatoes, and white wine. Ladle it over grilled or sautéed fish, chicken, or vegetables, or try it with succulent slices of roast lamb.
Provided by More Than Gourmet
Categories Dress Up the Ordinary
Yield 4-6
Number Of Ingredients 11
Steps:
- Heat the olive oil in a saucepan over medium heat. Add the shallots, garlic and Herbes de Provence to the pan and sauté for 1 to 2 minutes or until the shallots are translucent.
- Add the wine, bring the mixture to a boil, and cook until the wine is reduced to 2 tablespoons.
- Add the Jus de Poulet Lié Gold®and water and whisk until the Jus de Poulet Lié Gold® is dissolved. Bring the mixture to simmer and add the tomatoes, chervil, and parsley. Simmer for 1-2 minutes and season with salt and pepper to taste.
Nutrition Facts : ServingSize 4-6
RECIPE: TOMATE PROVENçALE SAUCE
An easy French espagnole sauce that you can indulge in.
Provided by Nassie
Categories Side dishes
Time 30m
Number Of Ingredients 11
Steps:
- Peel the garlic and crush in a mortar and pestle.
- Chop the tomatoes into small pieces.
- Melt the butter in a saucepan at low heat.
- Sauté the garlic (and onions) in the saucepan until they turn lightly translucent.
- Add the tomatoes, herbs, and olive oil into the saucepan and cook for around 10 minutes at medium temperature.
- Add the optional heavy cream and stir in. Let cook for another 10 minutes.
- Season to your liking with salt and pepper and whisk until it is well blended.
- Serve while warm.
Nutrition Facts : Calories 223 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 37 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 10 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 786 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
JULIA CHILD'S PROVENçALE TOMATO SAUCE
This is an under-the-radar basic from Julia Child's "Mastering the Art of French Cooking," featured in a New York Times article about readers' favorite Child recipes. It is a tomato sauce with onions, garlic and basil, raised high with a perfumed whiff of orange peel and coriander seed. Make it when the farmers' market is overflowing with good tomatoes, freeze it in plastic bags, and use it until there is no more. It is a combination of two things Mrs. Child loved: good technique and fresh Provençal flavors. It is a great recipe.
Provided by Julia Moskin
Categories dinner, one pot, main course
Time 1h30m
Yield About 1 quart
Number Of Ingredients 14
Steps:
- In a large heavy pot, heat the oil over medium-low heat. Add the onions, sprinkle with salt and cook slowly for about 10 minutes, until tender but not browned. Sprinkle on the flour and cook slowly for 3 minutes, stirring occasionally; do not brown.
- Meanwhile, fit a food processor with the coarse grating blade. Working in batches to avoid overfilling the machine, push the tomatoes through the feed tube to make a coarse purée.
- Stir the tomatoes, sugar, garlic, herb bouquet, fennel, basil, saffron, coriander, orange peel and 1 teaspoon salt into the pot. Cover and cook slowly for 10 minutes, so the tomatoes will render more of their juice. Then uncover and simmer for about an hour, until thick. The sauce is done when it tastes thoroughly cooked and is thick enough to form a mass in the spoon. Remove herb bouquet and taste. Season with salt, pepper, sugar and tomato paste, and simmer two minutes more. The sauce may be used immediately, refrigerated or frozen for up to 6 months.
Nutrition Facts : @context http, Calories 40, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 2 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 225 milligrams, Sugar 3 grams
QUICK EASY PROVENCAL SAUCE
this quick and easy provencal sauce can be used as a base for other sauces or just with pasta as a main meal!
Provided by jackloverlover
Time 35m
Yield Makes Batches
Number Of Ingredients 5
Steps:
- finely chop the garlic, and slice the onions. Add to a pan and sweat.
- Add the tomatos, white wine and mixed herbs and simmer until a sauce consistancy
- For a reallly fine sauce just put through a blender. But it is best left chunky for pasta sauce
COD PROVENçAL
Gordon cooks a one-pan dish for two that has all the flavours of the sun-drenched south of France
Provided by Gordon Ramsay
Categories Dinner, Main course
Time 55m
Number Of Ingredients 13
Steps:
- Neatly trim the cod fillets. Score the skin of each fillet 3-4 times at regular intervals. Lay the fish in a shallow dish and sprinkle both sides of the fillets with the salt and some freshly ground black pepper. Set aside or chill overnight, see box, far right.
- Deseed and finely slice the peppers, then finely grate the garlic and lemon zest over the peppers. Carefully slice the fennel on a mandolin, or as finely as possible with a sharp knife, then tip half the fennel into a bowl of iced water and set aside.
- Brush the salt off the fish or, if it has dissolved, wipe the brine off with kitchen paper. Heat 2 tbsp of olive oil in a large non-stick pan, cook the fish, skin side down, for 4 mins until the skin is crisp and browned, then remove from the pan.
- Put 1 tbsp more oil into the pan. Fry the fennel and the marinated peppers together for 4-5 mins until soft and starting to brown. Throw in the tomatoes and the balsamic vinegar, then continue to cook for 2-3 mins until they soften and release their juices. Scatter over the olives, capers and herbs, then toss everything together.
- Nestle the fish fillets, skin side up, among the vegetables, then lower the heat and simmer, uncovered, for 5-6 mins until the fish is just cooked through. Lift the fish from the pan and give the sauce a final simmer and stir, then turn off the heat. This dish is better served warm rather than hot, so don't worry about the vegetables or fish resting before you serve.
- Drain the reserved fennel and pat dry with kitchen paper. Toss with the juice from half the grated lemon, 2 tbsp olive oil and the anchovies. To serve, spoon the vegetables into the middle of two large dinner plates. Sit the cod, skin side up, on top of the vegetables and top with a neat bundle of fennel salad. Drizzle everything with a touch more oil, then scatter with the small basil leaves.
Nutrition Facts : Calories 633 calories, Fat 42 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 19 grams sugar, Fiber 8 grams fiber, Protein 45 grams protein, Sodium 5.33 milligram of sodium
PASTA WITH TOMATO SAUCE PROVENCAL
Provided by Marian Burros
Categories dinner, weekday, main course
Time 2h
Yield About 8 cups sauce -3 or 4 servings
Number Of Ingredients 14
Steps:
- Plunge fresh tomatoes into boiling water for a few seconds and remove skins. Chop pulp coarsely if using fresh tomatoes.
- Heat oil in heavy pot; add onions and cook until transparent. Add remaining ingredients and simmer 1 1/2 to 2 hours, stirring occasionally. Break up tomatoes as they cook.
- Remove parsley, bay leaf and orange peel. Freeze. To serve, reheat, correct seasonings and serve over spaghetti or spaghetti squash. Allow 2 to 3 ounces dried spaghetti per person.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 7 grams, Carbohydrate 39 grams, Fat 9 grams, Fiber 17 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 1122 milligrams, Sugar 24 grams
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