Provence fragrances escaping from the oven

A South French Sunday lunch. Think about a dinner, enjoyed slowly between noon and 5 p.m., talking and eating food cooked by the grandma.

The roast : A chicken baked inside a salty crust, with lots of perfumed herbs.

It gets very tender.

The zucchini that believed they were bananas.

Colorful Mediterranean Summer vegetables. They must be full of vitamins.

Layered, then baked. Tian is also the name of the pottery in which this dish is baked.

Teaser about the dessert (to be posted soon) :

Tarte automne-été aux trois fruits (Summer-Fall triple pie).

Rôti, farci, roulé. (Summer pork roast)

Dégusté : eaten with pleasure.
Rôti de porc farci , stuffed pork roast.

Farci : a pork filet mignon (soft sirloin) stuffed with cheese, herbs and dry tomatoes.

Emballé : wrapped in smoked bacon.

Rôti : roasted.

Coupé : cut.

Servi : Served with a tarte polenta.

Gourmande November round up

Sweet potato (satsuma imo), potato and persimmon (kaki) season is back.

That’s the album about most of my November meals : November eats. And for vegan menus here.

These are the main topics and visitors’ current obsessions :

Tian casserole with potatoes
Satsuma imo soufflées
Kakicannelle persimmon

Classic revival :
kneppes (Lorraine’s pasta)
roasted chicken
French fries
tarte orangette
simple tarte au chocolat (silky chocolate pie)

Nordic wave :

Mousse de saumon et pain polaire

Swedish bean balls

Plus :
polar bread shrimp wrap
crispbread
mini buckwheat blinis salmon bites

American mood :

Natural yummy banana pudding

raw pumpkin pie

creamy pumpkin pie
Obama pizza
Chicago pizza

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On the road to Christmas :
nutty truffles

Saint-Nicolas, Kurisumasu, Christmas, Noël on Pinterest

sesame Japanese Xmas

Christmas desserts

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Kabocha forever

Steamed rice pudding and burnt kabocha.

Kabocha pumpkin on pinterest

kabocha and hijiki

kabocha mousse

Poulet frites, a basic French meal

There are people that eat always the same things in France too. The poulet-frite people are many. Roasted chicken and fries. Most chicken love it. Grown-up kids too. So me too !

Honey chicken (recipe here) flavored with fresh thyme and laurel, fresh from a friend’s garden.

Golden and sweet.

Home-made fries are the best.

Golden and crispy.

Mesclun (baby leaves) with a tarragon vinaigrette. So we’ve eaten our greens.

Poulet de rôtisserie (using a brine)

There are now some rôtisseries all over in Japan and they make the grilled chicken, but this time I’ve made mine.

Audax of Audax Artifax was our November 2012 Daring Cooks’ challenge‘s host. Audax has brought us into the world of brining and roasting, where we brined meat and vegetables and roasted them afterwards for a delicious meal!

Go to see the site for many detailed recipes.
I’ve also made roasted veggies :
roasted oyaimo (soon)

I’ve used pieces. Whole chickens are not sold commonly here. Well, they exist, but I’d have to go and get one in a department store in city center. And well, that’s a lot for me.