Slide 2 La Cuisine Provenale Slide 3
http://www.life123.com/food/cooking-tips/homemade-mayonnaise/aioli.shtml
Aioli Slide 4 Bouillabaisse Slide 5 Pissaladire This is a type of
white pizza topped with sauteed onions garlic, olives and anchovies
Slide 6 Salade Nioise Of all main-course salads, the Nioise is my
all-time favorite, with its fresh butter- lettuce foundation; its
carefully cooked, beautiful green beans; its colorful contrast of
halved hard-boiled eggs, ripe red tomatoes, and black olives; all
fortified by chunks of tuna fish and freshly opened anchovies. It's
a perfect luncheon dish, to my mind, winter, summer, spring, and
fall an inspired combination that pleases everyone.- Julia Childs
Slide 7 Tapenade Tapenade is a rich olive spread popular in
Provence. It's quite easy to make at home. Ingredients: 20 pitted
Kalamata olives, coarsely chopped 1 Tbsp rinsed, drained, and
chopped capers 1 tsp fresh lemon juice 2 tsp olive oil 1/2 tsp
anchovy paste (optional) Fresh cracked black pepper Preparation:
Combine Kalamata all ingredients. Mix well. Refrigerate and use
within two weeks. Slide 8 Soupe au pistou Slide 9 Calissons A
traditional treat from Provence is calissons, diamond- shaped
candies made from almonds and crystalized melon and orange peel.
Slide 10 FIN
