Pissaladiere, A Year in Provence, and a Provence Red

I am so excited to share with you that I have joined the French Winophiles on Facebook.  This group does a Twitter chat and blog posts on their favorite subject: French Wines.  This month we are looking at the book A Year in Provence by Peter Mayle, Provence wines, and a delightful recipe that combines both.

First, let me share the book with you.  I read this book in the early 90s and it has been a book that I read annually since then. I cannot say enough about this book.  We read it as a book club selection and from this several couples found themselves on tours of Provence in later years.  I gave my original copy away when one of my friends was heading to Provence and hadn't read it. I received my new copy from Blue Vase Book Exchange.  They graciously provided copies of the book to the French Winophiles.  If you haven't read this book yet, here is a quick review.

In this witty and warm-hearted account, Peter Mayle tells what it is like to realize a long-cherished dream and actually move into a 200-year-old stone farmhouse in the remote country of the Lubéron with his wife and two large dogs. He endures January's frosty mistral as it comes howling down the Rhône Valley, discovers the secrets of goat racing through the middle of town, and delights in the glorious regional cuisine. A Year in Provence transports us into all the earthy pleasures of Provençal life and lets us live vicariously at a tempo governed by seasons, not by days. (from Goodreads)

Doesn't that sound delightful? the book is written with chapters named for the months of the year.  I highly recommend that you read the book this way.  yes, it takes a year but there is something very delightful reading it this way.

Next, we were challenged to find a Provence wine that we liked that wasn't a rose. Provence is known for their delicious roses and I knew that I was going to have a bit of search to find one.  We checked our favorite wine store first, then headed to a wine megastore where we did find one that looked promising.  We found a 2015 Fontanyl that was recommended by the sales staff.

My family loved it.  It was deep spicy red wine, beautiful color and hints of clove, white pepper, and ripe blackberries.  We first enjoyed it with our pissaladiere and then with our cast iron skillet steak. It was delicious with both.

The last part of our journey through Provence was making a pissaladiere.  It is a lot like a tart, filled with softened onions, anchovies, and olives. It was delicious to eat and easy to make. Provence is known for their vegetables, onions being sweet and plentiful there.

Yield: 8Author: Terri Steffes

Pissaladerie

An onion tart that melts in your mouth.

prep time: 60 minscook time: 30 minstotal time: 90 mins

ingredients:

• 1 puff pastry sheet, thawed
• 2 large onions, sliced
• salt and pepper
• 1/4 c olive oil
• 1 tin of anchovies
• 1/4 c milk
• 20 black olives well drained
• 2 cloves of garlic, peeled
• 10 thyme leave stems, about 4" long

instructions

1. Preheat oven to 450.
2. Drain anchovies and place in milk to soak.
3. Heat a large skillet with the olive oil.  
4. Add onions and garlic.
5. Cook onions, covered, on low heat for 45 minutes, stirring occasionally.
6. Salt and pepper generously.
7. Spread puff pastry sheet on cookie sheet without stretching.
8. Around the edge, turn up the pastry to create an edge.
9. When the onions are soft, remove garlic, rough chop, and return to skillet.
10. Add in thyme leaves and cook for 10 minutes.
11. Put the onions, garlic and thyme on puff pastry, staying within the edge.
12. Remove the anchovies from the milk.
13. In a decorative design, lay the sprigs of thyme, anchovies, and olives on top of the onion.
14. Make for 20 minutes.
15. Remove and let rest for 10 minutes.
16. Cut and serve.

calories
263

fat (grams)
19

sat. fat (grams)
3

carbs (grams)
20

net carbs
15

protein (grams)
6

sugar (grams)
6

Created using The Recipes Generator

This month's French Winophiles was sponsored by Blue Vase Book Exchange.  They provided some of our members with a copy of "A Year in Provence" by Peter Mayle.  You can find Blue Vase Book Exchange on Amazon and on Facebook.

• "A Book, An Inspired Braise, and A (Surprise!) Bottle of Red from Provençe" by Culinary Adventures with Camilla. 
• "At Last! A Provencal Rouge-2006 Domaine La Bastide Blanche Bandol" by Enofylz Wine Blog
• "Beef Daube Provençal with Bandol Red Wine" by Cooking Chat 
• "Bellet: Provence’s Urban Appellation" by L’Occasion 
• “Blanc de Bellet: Like a Bouquet of Spring Flowers!” by Keep the Peas 
• "Cooking to the Wine: Domaine de L'Olivette Bandol with herb Roasted Leg of Lamb and Saucy Mediterranean Veggies" by Somm's Table.
• "Curled up with a Bandol and a book." by Crushed Grape Chronicles 
• "Dreaming of Provence with a Rabbit Lasagna and a Clos Cibbone" by A Day in the Life on the Farm 
• "Halibut with Meyer Lemon Olive Salsa and Bandol Blanc" by Always Ravenous
• "Lamb Shanks Provençal with Les Baux de Provence and Cassis" by Food Wine Click 
• "Pissaladiere and a Provence Red" by Our Good Life 
• "Provence: Beyond Rosé" by Kate’s Recipe Box 
• "Provence: Viewing the World Through Rose Wine Glasses" by Side Hustle Wino
• "Say Oui to a Glass of  Provence Rose and Succulent Seafood" by Chinese Food & Wine Pairings
• "With Love From Provence. A Biodynamic Red and a Kosher Rose with Tritip, Quiche, Soup, Salad  by Wine Predator