A classic Provençal beef daube, or slow-baked stew, is made with quantities of red wine, like the recipes that Julia Child often made in her house in Provence, La Pitchoune. Patricia Wells, a former New York Times food writer in Paris, also lives part-time in the South of France, and she has adapted the daube for white wine, which plays a more subtle part in flavoring the stew. (Photo: France Keyser for The New York Times)
Cajun-style chicken Ingredients ◾1 small soft cheese (around 150g) such as Boursin, or cream cheese, flavoured with herbs and garlic ◾1 free-range chicken For the marinade ◾8 garlic cloves ◾2tbsp ground piment d’Espelette or hot paprika ◾2tbsp herbes de Provençe (usually marjoram, oregano, rosemary and thyme) ◾2tbsp paprika ◾4tbsp olive oil ◾ juice of 1 lemon
Herb/Spice Mix Day - 3 Spice Mixes I Cannot Live Without... It's just handy to have these mixes laying about the house any time you might want them... There is a formula for a "Better" Version of Herbes de Provence... A CAJUN Spicy mix that packs a big Wallop (and unlike the store bought, low salt)... And I LOVE the Sesame Seed/Garlic Flake/Sea Salt blend that is my real FAVORITE! Plus tips on how to mix your own.