Tag Archives: Parsley

Cheesy Goulash

I made this Cheesy Goulash a few cold weekends ago, when I was craving some comfort-type food. This is the kind of dish you want to make when you are wanting something good and filling…and cheesy! It’s one of those meals that you cook up in one Continue reading

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A Taste of Provence-Tomatoes Provençal

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DownloadedFileHave you ever been to Provence? I have never been to France but if I have the chance to go, Provence will be one of the areas I want to visit! This region of southern France stretches from the Mediterranean to the hills of Haute Provence, and from the Rhone River valley to the Italian Alps. It was the site of the first Roman colony beyond Italy and today it’s known for fragrant lavender fields, beautiful beaches like Cannes, Saint-Tropez, and Nice, quaint small villages, and fine wines and food. The cuisine of this area includes lots of fresh fruits and vegetables, seafood, extra virgin olive oil, and nuts–basically the core of the healthy Mediterranean diet.

I learned these things and more about Provence as I was looking through my review copy of Provence Food and Wine: The Art of Living, by François Millo and Viktorija Todorovska. This softcover book introduces you to the geography, history, traditions, wines, and recipes of the region. Here are some images of Provence you’ll find in the book:

Provence

Above images used with permission © François Milo.

Isn’t it beautiful? You’ll find more full color photography of picturesque Provence as well as many of the 47 recipes in the book, which are traditional favorites of the region…like Niçoise Salad, Fougasse with Tomatoes, Olives, and Peppers, Artichokes Barigoule, Tapenade, Swiss Chard Tart, Mediterranean Cod with Caramelized Onions, and Lemon Tart. The recipes are organized by the different areas of Provence that they’re popular in–Aix-en-Provence and Haute Provence, Marseille, La Cote Varoise, and Nice and the Riviera.

I decided to try the recipe for Tomatoes Provençal, because I love tomatoes and this is a simple yet delicious way to fix them–fresh tomatoes topped with a mix of breadcrumbs, chopped fresh parsley, and minced garlic. This makes a great side dish and would even work nicely for a spring or summer brunch. The book recommends serving “as a light meal with other Provençal delicacies and some crusty bread, or with meat.” For best results, use fresh, sweet, ripe tomatoes!

 TOMATOES PROVENÇAL from Provence Food and Wine: The Art of Living

Makes 4 servings

This traditional Provençial dish relies on the quality of the tomatoes used; they must be fresh and ripe. It’s best to prepare this dish in the summer, when tomatoes are at the peak of ripeness, sweet, and full of flavor….

  • 4 small to medium ripe tomatoes, halved and stems removed
  • 1 teaspoon granulated sugar
  • 2 Tablespoons extra virgin olive oil
  • 1/2 cup (64 g) chopped fresh parsley (I used Italian flat leaf parsley)
  • 4 cloves garlic, minced
  • 2 Tablespoons fresh breadcrumbs (I used the very fine breadcrumbs you purchase, but I think fresh breadcrumbs would be even better!)
  • 1/2 teaspoon sea salt, plus more to taste
  • freshly ground black pepper to taste
  • Optional: I added some additional chopped parsley for garnish

Lightly dust the cut sides of the tomatoes with the sugar.

In a large sauté pan, warm the oil over medium heat. Add the tomatoes, cut sides down, and cook for 5 to 6 minutes, until they caramelize.

In a small mixing bowl, combine the parsley and garlic.

Flip the tomatoes and distribute the parsley and garlic mixture evenly onto them, pressing down so the mixture adheres to the tomato. Sprinkle with the 1/2 teaspoon of salt and the black pepper. Distribute the breadcrumbs evenly among the tomatoes.

Reduce the heat to low, cover, and cook for 5 to 6 minutes, until the tomatoes are soft and fully cooked through. Remove from the heat. Adjust the seasoning to taste.

Transfer the tomatoes to a serving dish and serve warm. Note: I drizzled the remaining olive oil from the sauté pan over the tomatoes and garnished them with additional chopped parsley.

I thought the blend of parsley, garlic, olive oil, and touch of sea salt made a great flavor combination as a topping for the tomatoes.

Have you made or tasted this dish before? And are you ready to take a trip to Provence now? 🙂

Sourdough-Sage Dressing

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I’ve just recently discovered how much I like making recipes with fresh sage! After making some White Cheddar and Sage Biscuits, I was wanting to try something else with fresh sage. While I was looking through recipes, I also found out, conveniently, that my friend Denise had a big patch of sage growing in her garden and she was willing to share it! She said her plant is very hearty and stays alive through the winter. So, here’s what I came up with…Sourdough-Sage Dressing…because I thought sourdough bread would be a great combination with  sage, onion, and celery.  There’s also fresh parsley in this–I have parsley growing in a pot and it’s great to always have it on hand! This dressing is very buttery and savory…so if you like that type of thing, you really must try this!

I also learned something new when I was deciding what to name this recipe. I wasn’t sure if I should call it dressing or stuffing, because I didn’t know what the difference was. Well, I found the answer at eHow.com–dressing and stuffing differ in these ways:

Preparation: The key difference between dressing and stuffing is the method of preparation. Dressing can be prepared separately from the bird on the stove top, either from scratch or a store-bought mix. Stuffing, however, is made by stuffing the mixture into the cavity of the bird and cooking them in the oven together. 

Time: Another difference between stuffing and dressing is in the time needed to prepare it. Stuffing inside the bird must be cooked as long as the bird needs to cook, and also increases the cooking time of the bird. Dressing can be made quickly on the stove top or in the oven; either way it will take less time than stuffing.

Flavor: Stuffing made inside the bird can pick up flavors from the bird and impart flavors to the bird. This may be desirable or undesirable depending on the method of preparing the bird. The flavor of dressing depends solely on its ingredients.

So this recipe is definitely dressing. Consider yourself informed on the dressing/stuffing question! 🙂

SOURDOUGH-SAGE DRESSING by NancyCreative

Makes a 9 x 13″ pan, about 8 to 10 servings

  • 1 loaf sourdough bread (my loaf was 1 lb. 4 oz. and I did not use the end slices), with slices cut into 1″ pieces (or you can cut them smaller if you want)
  • 1/2 cup (1 stick) butter
  • 3/4 cup olive oil
  • 1 1/3 cup yellow onion, finely chopped
  • 1 1/3 cup celery, finely chopped
  • 4 to 5 Tablespoons fresh sage leaves, finely chopped
  • 4 Tablespoons fresh parsley, finely chopped (or use 4 teaspoons dried parsley)
  • 1/2 teaspoon salt, or to taste
  • 1/8 teaspoon pepper
  • 1/2 teaspoon garlic powder (optional)
  • 1 (14.5-ounce) can chicken broth (this dressing can be a little on the dry side in some places, so if you like your dressing more moist, add an extra 1/4 to 1/3 cup chicken broth).

Preheat oven to 350˚F. Spread out pieces of bread onto a large baking sheet and let dry out at least 6 hours or overnight.

In large skillet, melt butter over medium heat, then add olive oil and stir to blend well. Saute onion and celery in this mixture until tender.

In large bowl, mix together bread pieces, onion-celery mixture, sage, parsley, salt, and pepper (and garlic powder, if using), tossing to coat all the bread pieces. Spoon this mixture into a 9 x 13″ pan and pour chicken broth evenly over entire mixture. Cover with foil and bake at 350˚F for 30 minutes, uncovering the last 10 minutes of baking time. Serve immediately.

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This would be a great Thanksgiving side dish, if you’re still looking for ideas! Are you making dressing or stuffing for your Thanksgiving meal?