Cooking Class in St-Remy De Provence

On a recent trip to France a few of us decided to treat ourselves to an overnight stay at Domaine de Valmouriane which is a small country inn outside Saint Remy de Provence.

The inn is known for its charming rooms, lovely grounds, terrific cuisine and impeccable service. When we stayed we took a cooking class from the inn’s chef. It was great fun since only one of our group was an accomplished cook. That evening we dined in the inn’s dining room on the dishes that we had prepared.

It was a great way to learn French cooking from a French chef while enjoying a holiday in one of the nicest areas of Provence.

The recipes for our dinner are following:

Stuffed Sea Bass with Fennel (Petit Loup farci d’une Compotée de Fenouil) with Mixed Rice

1 lb. Sea Bass or white fish
1 clove garlic, minced
1 shallot, finely chopped
salt and pepper to taste
1 fennel bulb, finely chopped
1/2 lemon
olive oil
2 tomatoes
1/2c Noilly Prat
Mixed rice (white, brown and red)

De-scale and cut the head off of Sea Bass.
Cut open the belly of the Sea Bass, clean and de-bone.
Take the ends off the fennel cut in half, core and dice into small pieces.
Put the garlic, shallot, salt and pepper and fennel in a pan and saute in olive oil for about 20 minutes until clear.
Take out of the pan and refrigerate.
Stuff the sea bass with the fennel mixture.
String it up with three ties (6 inches) evenly apart.
Cook in pan with quartered tomatoes around the fish, add the Noilly Prat and a little water.
Roast for 15 minutes.
Meanwhile cook the mixed rice.
Keep fish warm under foil.
Puree the tomatoes in mixer with some olive oil for sauce for fish.
Put fish on plate on top of sauce, add a slice of lemon on top with a piece of chive for garnish.

Source: L’Ecole Gourmande au Domaine de Valmouriane

 

Eggplant Papeton

5 eggplants
4 eggs
1 clove garlic
salt
pepper
olive oil

Cut the eggplants lengthwise.
Score and salt them. Drizzle with olive oil.
Cook in the oven at 200°C for 45 minutes.
When it’s cooked, remove the skin of the eggplant.
Mix them in the blender with the eggs and the garlic.
Add salt and pepper.
Line the loaf pan with the plastic wrap, and pour the mixture in this dish.
Cook in the oven at 120°C for 30 minutes in a double boiler or steamer.

Topping

5 chopped tomatoes
2 shallots, finely chopped
1/4 c fresh basil, chopped
2c olive oil

Mix all of the topping ingredients except the oil together.
Boil 2 cups of olive oil and pour over tomato mixture and let sit for 1 hour.
Drain oil and serve tomato mixture on top of sliced eggplant loaf.

Source: L’Ecole Gourmande au Domaine de Valmouriane
 

 

Figs Poached in Red Wine

4 figs
1 bottle red wine
2c Vermouth
1/2 cinnamon stick
3/8c sugar

In a large pot boil the mixture of red wine, cinnamon and sugar.
Add the figs to the pot and let poached for 2-3 minutes at low temperature. Leave them in the pot to marinate.
Take figs out of wine mixture with a slotted spoon.
Slice figs in four just halfway down.
Serve with vanilla iced cream or sorbet in middle of fig.

Source: L’Ecole Gourmande au Domaine de Valmouriane

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