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French Cuisine

Bringing Home the Flavors of Provence

By Donna Smith

1 large eggplant, cut into 1/4-inch slices
2 tablespoon olive oil
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
Salt and pepper to taste

Brush both sides of the eggplant with the olive oil. Place in a large lightly greased casserole dish. Cover with foil and bake at 350 degrees F until tender, about 20 minutes. Top with the chopped herbs, salt and pepper and cook another five minutes, uncovered.

1 leg of lamb, about 8 pounds
8 garlic cloves
1 1/2 teaspoons dried thyme
2 tablespoons dried lavender
2 teaspoons salt
1 teaspoon black pepper
1 large onion, cut into rings
2 ribs celery, sliced
2 carrots, cut into rounds
3/4 cup chicken or vegetable broth

Make eight cuts into the leg of lamb and insert one clove of garlic into each. Rub the entire leg with the herbs, salt and pepper. Place into a lightly greased roasting pan. Add the vegetables. Bake at 350 degrees F for about three hours, or until it reaches desired doneness. Remove from the roasting pan and let the leg rest about 15 minutes.

While it rests, deglaze the pan with the broth. Season with salt and pepper to taste. Serve with the leg of lamb.

4 tomatoes
2 cloves garlic, minced
1 cup fresh soft breadcrumbs
1 tablespoon herbes de Provence
2 tablespoons freshly grated Parmesan cheese
2 tablespoon olive oil
Salt and pepper to taste

Slice the ops of the tomatoes. With your fingers or a spoon, remove the seeds. Place in a lightly oiled baking dish. Sprinkle the tomatoes with salt and pepper to taste. Drizzle with half the olive oil. Then sprinkle the Parmesan cheese, minced garlic, breadcrumbs and herbs evenly over the tops. Drizzle with the remaining olive oil. Bake at 350 degrees F for 20 to 25 minutes.

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