a Curious Canadian in Provence : photography, art & renovation!
Chicken fricassée is my winter go-to when I want something comforting and delicious. The tarragon and chicken compliment each other so well in this rich delicious sauce.
A fricassée is a dish of stewed or fried pieces of meat served in a thick white sauce.
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Jerusalem artichokes have become one of my winter veggies that greatly add to my seasonal eating. In Canada, the Jerusalem artichokes that I used to buy were a beige colour. In Provence, I’ve often seen them as a beautiful magenta colour.
Topinambour was one of the few vegetables, if not one of the only ones, available during WWII in France. The misery associated with this time in history in a starving Europe gave Jerusalem artichokes a bad reputation. Their ability to get the digestive system working, and their consequential association with flatulence, didn’t really help either. The older generation that can still remember the war years often refuse to eat them. However, as all veggies almost forgotten, they’re experiencing a little renaissance.
It is time for the Jerusalem artichoke to rise again! For only the good reasons. This vegetable is unique in flavour. It adds welcome variety to the root veggies of winter. Also, when paired with potatoes, it doesn’t affect the digestive system with the same vigour.
I swear, they’re delicious.
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There was a little commotion yesterday morning at Saint Remy de Provence market. Gilles, the oyster and mussel vendor, placed a large tub of tellines at the front of his stall. First to notice, with coffees in hand at 8 am, were the other foraines (market workers). Some even stopped in the middle of the bise* greetings to make their way over to Gilles’ stall. Threats were made to keep some for them. The lip-smacking in anticipation for dinner started particularly early.
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