Sauce Proven Cale Food

QUICK EASY PROVENCAL SAUCE

Steps:

• finely chop the garlic, and slice the onions. Add to a pan and sweat.
• Add the tomatos, white wine and mixed herbs and simmer until a sauce consistancy
• For a reallly fine sauce just put through a blender. But it is best left chunky for pasta sauce

JULIA CHILD'S PROVENçALE TOMATO SAUCE

Steps:

• In a large heavy pot, heat the oil over medium-low heat. Add the onions, sprinkle with salt and cook slowly for about 10 minutes, until tender but not browned. Sprinkle on the flour and cook slowly for 3 minutes, stirring occasionally; do not brown.
• Meanwhile, fit a food processor with the coarse grating blade. Working in batches to avoid overfilling the machine, push the tomatoes through the feed tube to make a coarse purée.
• Stir the tomatoes, sugar, garlic, herb bouquet, fennel, basil, saffron, coriander, orange peel and 1 teaspoon salt into the pot. Cover and cook slowly for 10 minutes, so the tomatoes will render more of their juice. Then uncover and simmer for about an hour, until thick. The sauce is done when it tastes thoroughly cooked and is thick enough to form a mass in the spoon. Remove herb bouquet and taste. Season with salt, pepper, sugar and tomato paste, and simmer two minutes more. The sauce may be used immediately, refrigerated or frozen for up to 6 months.

PROVENCALE SAUCE RECIPE

Steps:

• Heat a medium sized saucepan over medium heat.
• When hot, add 2 tablespoons olive oil, then the chopped onion. Season with a little salt and pepper.
• Cook the onions for about 6 minutes until they begin to soften but don't let them brown. Be sure to stir often so they don't burn.
• Add the tomatoes, cover the pan and cook over medium heat for 10 minutes to let the tomatoes release their juices. Again, don't forget to stir to help things along.
• Add the wine and simmer the tomatoes uncovered on medium-low to medium heat for about 50 minutes or until the sauce gets thick and there is very little liquid left.
• Using a blender, food processor or food mill, whatever you have available in your kitchen, carefully puree the sauce and reserve. Clean and dry the saucepan to cook the garlic, capers and olives.
• Heat the saucepan over medium-low heat and when hot, add the ¼ cup of olive oil.
• Add the chopped garlic and saute for about 5 minutes until golden but don't let the garlic burn.
• Add the capers and chopped olives and cook for 5 more minutes.
• Transfer the cooked tomato sauce back to the saucepan and stir in the fresh herbs. Taste and adjust seasonings with salt and pepper.
• The sauce is ready to be served over chicken, fish, meat or pasta. If you don't use it all up, freeze some for a later meal. Great to have this sauce on-hand.

PROVENçALE SAUCE

Steps:

• Gather the ingredients.
• In a heavy-bottomed saucepan, sauté onions until they're translucent, about 5 minutes.​
• Add tomato concassé, garlic, and herbes de Provence. Continue to sauté until tomatoes are soft, about 10 minutes.​
• Add tomato sauce, capers, and olives; and bring to a simmer and reduce for about 10 minutes.​
• Season with salt and pepper, and serve right away.

HALIBUT PROVENCALE

Steps:

• Heat grapeseed oil over medium heat in a saucepot. Saute the shallot and garlic until the shallots turn translucent, being careful not to burn the garlic. Stir in rosemary and thyme, add crushed tomatoes, season with salt and pepper, cover and let simmer for 15 minutes, then partially remove lid (leave it covered just enough to keep the spattering down) and reduce heat to medium-low, let thicken and reduce for another 15 minutes.
• While the sauce is thickening, season the fish with salt and pepper. Arrange fish on a steaming rack and steam over a pan of boiling water until it flakes easily, about 6 to 7 minutes.
• While the fish is steaming, remove the sauce from the heat and whisk in the cream. Strain the sauce into a bowl.
• Spoon sauce into the center of serving plate, top with a fish fillet and fresh grape tomatoes. Sprinkle with parsley leaves.

MUSSELS PROVENCAL

Steps:

• Bring a large pot of water to boiling. Cook pasta in boiling water until al dente, about 8 to 10 minutes. Drain.
• Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion and garlic in oil until soft. Stir in diced tomatoes, tomato paste, and mushrooms, and add the mussels. Season with basil, oregano, and tarragon. Cover, and simmer for 10 minutes.
• Stir in olives and fresh tomatoes. Cover, and simmer 5 minutes.
• Serve mussels and sauce over pasta.

SAUCE PROVENçAL

Steps:

• Heat the olive oil in a saucepan over medium heat.  Add the shallots, garlic and Herbes de Provence to the pan and sauté for 1 to 2 minutes or until the shallots are translucent.
• Add the wine, bring the mixture to a boil, and cook until the wine is reduced to 2 tablespoons.
• Add the Jus de Poulet Lié Gold®and water and whisk until the Jus de Poulet Lié Gold® is dissolved. Bring the mixture to simmer and add the tomatoes, chervil, and parsley.  Simmer for 1-2 minutes and season with salt and pepper to taste.

PROVENCAL TOMATO SAUCE (USES FRESH TOMATOES)

Steps:

• Heat the oil in a heavy pot. Add the onions and saute for about 10 minutes, until they are translucent.
• Add in the garlic and bay leaves, let that saute about 5 minutes more.
• Add in the tomates, salt, pepper and herbs - simmer for 20 minutes.
• When the tomatoes have cooked down, add in the tomato paste and simmer for another 10 minutes. Adjust seasoning to your liking.
• Remove the bay leaves and your sauce is ready!

BEEF PROVENCALE

Steps:

• Heat a large, heavy-bottomed skillet over medium-high heat. Season the meat generously with salt and pepper, to taste. Add the oil to the skillet and heat just until beginning to smoke. Brown the meat all over and sear the roast, turning as each side turns a deep mahogany, about 10 minutes. While the meat browns, put the flour into a medium bowl and whisk with about 1 1/2 cups of the chicken broth until smooth.
• Crush the tomatoes through your fingers into the slow cooker; stir in their juices, 3 tablespoons of the cognac, herbes de Provence, and the 2 teaspoons salt.
• Transfer the browned meat to the slow cooker. Add the remaining 1/2 cup chicken broth to the skillet; let it bubble for a minute and then stir with a wooden spoon to scrape up the browned bits on the bottom of the pan. Pour over the meat, then scatter the garlic, carrots, fennel, and onion over and around the meat. Pour the flour mixture over. Cover the cooker, set it on HIGH, and cook for 4 hours. Set the cooker on LOW and cook until the meat is very tender, up to 2 hours more (for a total of 6 hours). Transfer the meat to a cutting board. Skim any excess fat off the top of the sauce in the cooker.
• To finish the sauce: Stir the remaining 1 tablespoon cognac, the tomato tapenade, parsley, and orange zest into the vegetables and sauce in the slow cooker. Season with salt and pepper, to taste. Slice the meat and lay the slices down the center of a serving platter. Arrange the vegetables around the meat and spoon some sauce over the top. Serve with hot buttered egg noodles. Pass the remaining sauce.

RECIPE: TOMATE PROVENçALE SAUCE

Steps:

• Peel the garlic and crush in a mortar and pestle.
• Chop the tomatoes into small pieces.
• Melt the butter in a saucepan at low heat.
• Sauté the garlic (and onions) in the saucepan until they turn lightly translucent.
• Add the tomatoes, herbs, and olive oil into the saucepan and cook for around 10 minutes at medium temperature.
• Add the optional heavy cream and stir in. Let cook for another 10 minutes.
• Season to your liking with salt and pepper and whisk until it is well blended.
• Serve while warm.

PROVENCAL SAUCE RECIPE

Steps:

• Take a medium-sized saucepan and keep it over medium heat. Add some olive oil and put in some chopped onion.
• Saute the onions for about 6 minutes until they are a little tender. Do not overcook them and don't turn them brown.
• Now add the tomatoes and cook them for about 10 minutes over medium heat. Cover the pan with a lid and wait until the tomatoes release their juice. Stir them in between
• Add some wine and take off the lid; let it cook on low heat for about 50 minutes or until the sauce gets thicker.
• With the help of any blender, blend the sauce and take it off the heat. Keep the sauce aside and clean the pan.
• After your pan is clean and dry, add some olive oil and keep it over medium heat. Add garlic and saute it for about 2-3 minutes and make sure you don't burn them.
• Add the chopped olives and capers and cook for 5 minutes more.
• Pour the reserved sauce in this garlic and check whether the seasonings and salt are enough or not.
• Serve this sauce with chicken, pasta, seafood and you can also freeze it for later use.

PRAWNS PROVENCALE

Steps:

• Preheat oven to 475 degrees F (245 degrees C). Line a sheet pan with aluminum foil. Brush with 1 tablespoon olive oil.
• Carefully remove shells and legs of prawns; leave the tail attached. To butterfly the prawns, cut a slit with a small sharp knife lengthwise down the belly side of shrimp, almost to the skin on the back. Open out like a book.
• Place chopped garlic, large pinch kosher salt, oregano, and thyme in a mortar; pound and stir with a pestle a few seconds. Add 1 tablespoon fresh parsley. Pound and stir mixture until it turns into a paste, 1 or 2 minutes. Add 1/3 cup olive oil; mix about 1 minute to infuse olive oil with herbs and garlic.
• Place bread crumbs in a mixing bowl. Transfer herb-garlic mixture to breadcrumbs. Add a pinch of salt, black pepper, pinch cayenne, remaining chopped parsley, and grated cheese. Mix with a fork to distribute ingredients evenly. Pinch a bit of the mixture; if it feels a bit dry and doesn't stick to your finger, drizzle in a bit more olive oil. Stir until mixture reaches desired consistency. 2 to 3 minutes.
• Lightly but thoroughly coat cut side of prawns with crumb mixture; place on prepared baking sheet.
• Bake in preheated oven until cooked through and tails curl up, 8 to 10 minutes.

SAUCE DE PROVENCE

Steps:

• Melt the butter in a heavy bottomed sauce pan and saute the onions carefully until translucent.
• Add the tomatoes. (I do not peel or seed these, but you should if you prefer to add this step.) Simmer until the tomatoes have melted into the onions.
• Add the chicken stock. Add a careful pinch of cayenne, if you are using this.
• Allow to simmer until the sauce thickens. Add the sprigs of thyme. Season with salt and pepper to taste. Do not proceed to the next step until the sauce has thickened.
• In a separate frying pan, heat the oil until hot, add the meat until it is just cooked. (Do not overcook the shrimp or the scallops!).
• Mix the shrimp, scallops, or chicken in with the tomatoes and serve over perfectly cooked rice. (We always use the plain version of my Fat Rice.).

CHICKEN PROVENCAL

Steps:

• Preheat oven to 200 c.
• 1/2 the peppers and place in a per rated grill for 8-10 minutes until chargrilled and blistered. Transfer to a sealed bag for 10 mins. Then remove skin and cut into thick strips.
• Heat oil in a large frying pan on a medium heat. Add chicken and cooked until browned. Then transfer to large baking dish.
• Add onion to the pan and fry slowly for 5 mins. Add garlic and cook until aromatic. Then add the wine and cook for 2 mins until reduced by half.
• Add the passata , peppers, stock & thyme. Season with salt & pepper.
• Pour over the chicken and bake for 45 mins or until chicken cooked through.
• Stir in olives - if used.
• Serve with salad.

SAUCE PROVEN, CALE

Steps:

• Heat the oil in a small skillet and add the onions, green pepper and garlic. Cook, stirring often, about two minutes.
• Add the tomatoes, thyme, bay leaf, salt and pepper to taste. Cook, stirring, about one minute. Cover closely and cook about five minutes. Uncover and cook until most of the tomato sauce is thickened, about one minute or less.

MUSSELS WITH TOMATOES, HERBS AND GARLIC (MOULES PROVENçALE)

Steps:

• To make the sauce, heat the olive oil in a large saucepan, add the onions, celery, garlic, basil and bouquet garni, and cook over low heat for 5 minutes or until softened but not browned.
• Mix in the tomato paste and tomatoes, salt, pepper, and sugar, and simmer gently for 30 minutes.
• Put the mussels in a casserole dish with the wine, over high heat, and bring to a boil. Cook for a few minutes only, until the mussels have opened, stirring frequently to ensure they are evenly cooked.
• Pour off the cooking liquid, discard any mussels that have not opened, and return the opened mussels, in their shells, to the casserole dish.
• Pour the hot tomato sauce over the mussels and heat through. Sprinkle with chopped basil and serve at once.