Since travel to Provence is still not possible, why not enjoy the vibrant flavors of the south of France here at home! For this menu Betty has included ingredients you’d find in Provencal summer markets. She’ll show you how to prep and cook artichokes, then serve them with a sauce made simply with grated Romano cheese, olive oil, and black pepper. You’ll learn how to prepare saffron-scented aioli (garlic mayo) to garnish pan-seared beef fillet steaks. A salad of heirloom tomatoes tossed in fennel seed vinaigrette and haricots verts sprinkled with pistachios and orange peel make colorful sides. The French have discovered crumbles so our Provencal meal ends with one. Spiced plums are baked under a buttery almond streusel and served with honey whipped cream.
Artichokes with Pecorino Romano, Olive Oil Sauce
Whole artichokes are boiled, then their fuzzy centers removed, and a simple sauce made with grated Pecorino, olive oil, and crushed pepper ladled into each artichoke. Leaves are removed and dipped into the sauce.
Pan Seared or Grilled Beef Fillet Steaks with Saffron-Scented Aioli
Individual fillet steaks are seasoned with Provencal herbs, then pan seared or grilled quickly. The steaks are garnished with dollops of saffron-scented aioli (Provence’s famous garlic mayo) that can be prepared in advance.
Haricots Verts Sprinkled with Orange Zest and Crushed Pistachios
Tender cooked haricots verts are topped with a mélange of orange zest and crushed pistachios.
Heirloom Tomatoes Tossed in a Crushed Fennel Seed Dressing
Heirloom tomatoes in an array of colors are tossed in a white wine dressing with crushed fennel seeds and fresh tarragon.
Plum and Almond Crumble with Honey Whipped Cream
Spiced plums are covered with a crunchy almond streusel and served with honey-scented whipped cream.
Instructor: Betty Rosbottom