Penne with Eggplant and Tomato Sauce

Patricia Wells: Provence Cookbook Recipe 10

I chose this recipe because I am often interested in trying new ways of integrating eggplant into my meals because, eggplant Parmesan aside, I don't have much luck with eggplant.  I never like the dish enough, whatever it is.  So I chose another simple pasta recipe from the cookbook and it worked well.  I used rigatoni rather than penne because that is what I had on hand.  The eggplant brought good flavor to the dish that was otherwise just a homemade tomato sauce was pasta. And though good, like my other eggplant attempts, it was just not good enough to warrant making again.

Tagliatelle with Rosemary and Lemon

Patricia Wells: Provence Cookbook Recipe 9

The recipe calls for either fresh tagliatelle or imported Italian Linguine.  I used linguine.
This recipe is simple with just a few ingredients tossed together, those being olive oil, rosemary, lemon and parmesan cheese.  The result was relatively light tasting and good, but didn't excite me the way it did Paul or Patricia Wells, who at the beginning of the recipe tells a story about eating this three days in a row. 

Six-Minute Cod Braised in Spicy Tomato Sauce

Patricia Wells: Provence Cookbook Recipe 8

The tomato sauce was the real winner here and could have gone with many things- chicken, meat, another fish- cod was actually somewhat arbitrary and perhaps got a little lost with that sauce (yes, there is cod under all that sauce)- I'd make this sauce again, but change up the protein.  The sauce is actually it's own recipe, called Spicy Tomato, Fennel, and Orange Sauce.  What sets it apart from a regular tomato sauce is the addition of grated orange zest and fennel seed which really brighten up the flavor giving the sauce a lighter taste that is perhaps more suited to fish and white meat than a more savory tomato sauce would be.  

Fricasse of Chicken with Garlic and Sweet Garlic Confit -also- Oven Roasted Shallots with Rosemary and Balsamic Vinaigrette

Patricia Wells: Provence Cookbook Recipes 6 + 7

This meal suffered, it would seem, from not cooking it long enough.  Though I cooked for as long as was recommended.  While the flavors were good they were not enticing enough to want to make this dish again.  Specifically the shallots could have been cooked longer until really mushy rather than just semi-mushy, and it would have been better to have kept the garlic cooking longer too for the sweet garlic confit. The components didn't really come together well and quite frankly, it wasn't garlicky enough. 

Potato Salad with Rosemary and Capers

Patricia Wells: Provence Cookbook Recipe 5

This potato salad was good, but ultimately a bit pedestrian.  However, strangely, the salad was at its best before the vinaigrette was added to it.   First, Wells has you put yukon gold potatoes -skins on- in a large covered pot with a bay leaf, sea salt, olive oil, and a little bit of water.  The pot is put on very low heat until the potatoes are tender when pierced with a fork and browned in places. Meanwhile you make the vinaigrette, and when the potatoes are done you drain them and peel them.  Well, being a big fan of potato skins, I figured instead of peeling the potatoes, I would just slip the peels off and eat them.  They were so good that I went ahead and ate all the peels and some of the potato flesh as well.  Delicious. Next time I am ditching the vinaigrette and eating the cooked potatoes hot, as is. 

Linguine with Saffron From Provence

Patricia Wells: Provence Cookbook Recipe 4

Both light and bright and flowery due to the saffron.  A light finishing of salt and pepper adds to the dish- but keep it light.  This is a good summer dish, but also a good way to brighten a mood in the depressing winter days. Simple and satisfying, this dish requires only linguine, milk, saffron, sea salt, and Parmigiano-Reggiano.  A small dash of pepper improves the flavor.

Winter Carrot and Star Anise Soup

Patricia Wells: Provence Cookbook Recipe 3

In tasting we could identify all three components of this soup- carrots, chicken broth and star anise.  The soup was okay if you are eating only a small amount as it tended toward the monotonous.  I might have liked the texture to be slightly thicker with maybe a touch more seasoning.  Paul seemed to like this more than I did though neither of us were eager to eat the leftovers.  Ultimately this soup was boring.