From Provence

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Plat de daube au chateauneuf du pape blanc

Recipe This recipe is an aboslutely fantastic dish because it is a lighter atlternative to a classic red wine daube (stew). It is very delicate but quite pricey, mostly because of the use of white Châteauneuf du Pape wine  Ingredients 3 pounds boneless veal shoulder, cut into 1 1/2-inch pieces 2 chopped onions 2 sliced
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pissaladière et verre de rosé dans les calanques de Cassis

I love pissaladière. I think it is a fabulous Mediterranean dish. It is easy to make, perfect to share with friends for an apéritif or picnic and healthy. I never buy it because I think the dough is too thick and there is always too much anchovies to my taste. Therefore here comes my own
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home made fougasse provençalefougasse provençale

A fougasse is a flat loaf from the South of France.  It can be cooked as a plain bread or flavoured with olives, anchovies, cheese, nuts, etc. This recipe  takes a long time but it is perfectly healthy with a salad and very easy to take for a summer picnic! Ingredients (makes 2 big loaves)
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