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Where To Go Next for Friday, May 16


Today's Travel News
Friday-Sunday, May 16-18, 2008

Foods, Recipes & Travel

By Judi Janofsky

I've been researching and experimenting with different foods and recipes in preparation of our trip to Provence this month. My favorite part of the day in France is going to some of the outdoor food markets early in the morning to check out different kinds of food available from the local farmers. Most things I recognize but some are a mystery until I ask. Then with a small gesture the farmer will answer my "Qu'est-ce que c'est?" (what is that?) with a smile and long explanation – hands in full swing to demonstrate – on how to prepare and cook this marvelous piece of fish, vegetable or cheese.

The hand gestures are a pantomime lifeline for me because his French is so fast and my language skills are so slow. At the end though I've discovered some wonderful foods and ended up making some easy but good dishes as a result of just asking a simple question.

Here are two I'd like to share:

Chevre Au Gratin (Baked Goat Cheese)
8-10 ounce package of Montrachet goat cheese, cut into one-half inch slices.
2 tsp. Herbs de Provence (or a mixture of fresh rosemary, thyme and oregano minced)
1 cup homemade tomato sauce (or you can cheat like I do and use Dave's Gourmet Red Heirloom Organic Pasta Sauce sold at WholeFoods)
6-8 pitted French, Greek or Italian black olives

Preheat the broiler.

Put one-third of the sauce on the bottom of a small (8") gratin or other baking dish. Add one half of the cheese as a layer over the sauce.

Spoon one-third more of the sauce. Sprinkle with half of the herbs.

Add the other half of the cheese, cover with the rest of the sauce, sprinkle with remaining herbs and the olives.

Place 3 to 4 inches under the broiler and broil until the cheese is melted and the sauce is hot – about 2 to 3 minutes.


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