Easy Provençal Pork Ragoût

This is one of my favorite week night treats. Pork makes a lighter summer alternative to the heavier taste of beef. You could also make a vegetarian version by substituting the pork with lentils ~ very French, or meat substitute. You will see that I'm using a jarred Italian Sausage Sauce, but the flavoring of Herbes de Provence and the use of a Rosé wine give it a Provençal twist. Using a jarred sauce is what makes this dish so forgiving: you're adding other flavors, but since the base had a head start, if you don't have the time, you don't have to simmer the sauce all day.

• 1 pound ground pork


• 1 small onion, chopped


• 1 rib celery, chopped


• 1 medium carrot, chopped


• 1/2 bell pepper, chopped


• 2 cloves garlic, roughly chopped


• 1 jar of Italian Sausage Pasta Sauce


• 1 6 oz can of tomato paste


• 3 oz Rosé wine


• 1/2 tablespoon Herbes de Provence


• 1 spring rosemary


• 3 springs of thyme


• 1 bay leaf


• sea salt and freshly cracked pepper to taste

Start off by sautéing pork in a large saucepan over medium-low heat. As the pork slowly browns, chop vegetables and garlic, placing in a bowl.

Once pork is half cooked, add the garlic and vegetable mixture, stirring well.Next add the Herbes de Provence, rosemary, thyme, bay leaf, and a pinch of sea salt. Cook over medium heat until pork is cooked and vegetables have started to soften. Next add in the Sausage flavored sauce. I'm not loyal to any one brand, most likely choosing whatever is on sale, or better yet ~ buy one get one free!
Then add the can of tomato paste and wine. For this recipe, you'll need to use a proper dry Rosé, not White Zinfandel or the like which are way too sweet.Stir meat, vegetables, and sauce to mix well. Once mixed, cover and simmer. It really doesn't take long to make. If you're pressed for time, follow the instructions above for the sauce. Once the sauce is mixed, start to prepare your pasta. While the water is heating up and then the pasta is cooking, simmer the sauce on medium heat. Once your pasta is cooked, the sauce will be ready to eat. If you have a little longer, turn the heat down to medium-low and let simmer. While it simmers away, you can read a chapter or two of your book, look through a new magazine, call your mother, or do the laundry. Once you have relaxed or caught up on your chores, boil some pasta and you have a sauce that has slowly simmered, letting the flavors develop a little more.Taste before serving. I almost always have to add some more sea salt at this point. Season with freshly ground pepper.

Makes 4 generous servings.

Enjoy! x

Provençal Lunch in Avignon ~ Restaurant le Lutrin (10/06)

We had a lovely lunch in the center of Avignon at the Restaurant le Lutrin, just around the corner from the Palais des Papes. It was a lovely restaurant, part of the Hôtel du Palais des Papes, and had a lovely outside seating area that sheltered you from the sunshine.
The perimeter was surrounded by large planters containing Bay Laurels, Lavender, Thyme, and Rosemary plants.
Surrounding the area was a small market of local artists, which provided a lovely backdrop to our heavenly meal.
This was one of my favorite meals of the trip: it was my ideal Provençal lunch. As it was a warm afternoon and we had been eating non-stop for a week and a half, I was in the mood for something light. My main course did not fail to please...
Roasted Aubergines with a simple Provençal Sauce. The flavors were so fresh and bold. I was in heaven. This was obviously washed down with a nice bottle of Provençal Rosé.

The only thing that could have completed this would have been lavender crème brûlée, and I was in luck: on the desert menu was a trilogy of crème brûlée. The flavors were Lavender, Thyme, and Vervain (Verbena). This is my ideal desert, right down to the fact that I have this thing about the number 3. It was the perfect way to finish the meal, even if the Thyme brûlée was actually Rosemary. Lucky for them, Rosemary is one of my favorite herbs too. Actually, in Provence, you really can't go wrong when it comes to my taste buds.

Hôtel du Palais des Papes ~

Restaurant le Lutrin

3, Place du Palais 84000 AVIGNON

E-mail: contact@hotel-avignon.com
By phone: (+33)490 860 413
By fax: (+33) 490 279 117

Gardening: Herb Garden

Here is a look at the beginning of my herb trough. In this photo, I've got Lemon Thyme and Basil, along with my Curry plant that is waiting to be transplanted. Yesterday afternoon, I also added an anemic looking Dill plant and transplanted some Chives. I'm not expecting either of those to survive, but fingers crossed. You will also notice Alfie and Archie, who stand guard over the herbs.