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French Cuisine

Bringing Home the Flavors of Provence

By Donna Smith

Capers:
Capers are small buds from a plant native to the Mediterranean. They are packed in brine and have a strong, salty flavor. Capers are great in salads, seafood dishes and sauces. To remove some of the saltiness, rinse them in water before using.

Herbs:
Provencal cooking means using lots of fresh herbs such as basil, lavender, thyme, fennel seed, savory, rosemary and sage. Basil and thyme are the most widely used and can be bought fresh at most grocery stores. Fennel and lavender are usually used dried. Herbes de Provence, typically a mixture of basil, sage, fennel seed, thyme, savory, marjoram and sometimes lavender, can be made homemade or bought already mixed on the spice aisle.

Cheese:
Goat cheese is used most often in Provencal cooking, followed by sheep's milk cheese. Goat's milk cheese, or chevre, and can be found readily in most areas. It can be purchased plain, or mixed with different herbs.

Vegetables:
Provencal cooking is fresh and healthy, and takes full advantage of fresh produce. Zucchini, eggplant, tomatoes, chickpeas, spinach and fennel are used in many recipes. Dishes like ratatouille showcase the local produce and herbs.

Anchovies:
The rich, salty flavor of these small fish adds depth and flavor to many Provencal dishes. They can be purchased packed in oil or fresh in many markets at the seafood counter.

Seafood:
Fresh seafood from the Mediterranean takes center stage in Provencal cooking. Items such as anchovies, sardines, cod, snapper, sea bass, mussels, squid, clams, shrimp and even eel are in many dishes.