Fougasse aux olives - In French cuisine, fougasse is a type of bread typically associated with Provence but found (with variations) in other regions. Some versions are sculpted or slashed into a pattern resembling an ear of wheat.
Petits Farcis~ one of the most typical dishes of the cuisine of Nice. Cuisine Niçoise ~ small pieces of vegetables are stuffed with a meat filling, and baked in a wood fired oven.
Spiced cheese, herb and ghee biscuits from @revivedkitchen! Alongside a pastured egg cooked in ghee, with avocado and bacon. ㅤ ㅤ Recipe for biscuits: 2 cups flour ㅤ 1-1/2 cups freshly shredded cheese ㅤ 1/4 cup melted ghee of choice (use majority regular ghee mixed with a spoonful of garlic ghee, Italian ghee, or herbs De Provence ghee) ㅤ 1 tsp dried herbs like basil, marjoram, oregano, and/or thyme; plus fresh scallions if you have them ㅤ 1/2 tsp red pepper flakes ㅤ 3 tsp baking powder....
Peggy Trowbridge Filippone NOTICE:: This pic has nothing to do with what I pinned it is the only pic on the page so I could pin what I wanted. This page has a chart for tin can sizes and their equivalents pretty handy guide to have around.
The blend of dried herbs known as herbes de Provence usually consists of basil, thyme, rosemary and oregano. Sometimes lavender is also included, which adds a flavor that is the most evocative of Provence. An accompaniment to Herb-and Spice-roasted Beef Tenderloin with Red Wine-Shallot Sauce . Sharpen your chopping and mincing skills with our technique video.