We love re-living our travel memories by bringing home gastronomic goodies and doing some kitchen-table traveling....last night we went to France and Greece:

Greeky Provencal Poulet

4# chicken thighs, w/o skin
cauliflower
eggplant
onion
Yukon Gold potatoes
mixed peppers
celery
carrots
1 can coconut milk
1 can mushroom soup
worcester sauce
poultry seasoning
rosemary
seasoned salt
herbes de Provence (from a wonderful little store in Nice, Alziari, that's been around forever)
olive oil (from Corfu)

Throw the bite-size veggies in a big roasting pan (we use an electric one) and top with chicken. Sprinkle with olive oil and mix, then pour in coconut milk and soup, adding about half a can of water. Sprinkle with the w/sauce and the salt/spices. Bake at 350 for a couple of hours, serve w/crusty bread. This will make 8-10 servings.

On Sunday morning after brunch, thanks to a new product at Costco, we're returning to a little cafe table on the stunning Amalfi coast...all because of some Limoncello that we'll take out of the freezer.

Ahhhhhhh....

Hmmmmmmmm sounds good and would probably fit right into my diet.

quote:

Originally posted by DebLindsay:
We love re-living our travel memories by bringing home gastronomic goodies and doing some kitchen-table traveling....last night we went to France and Greece...

...the stunning Amalfi Coast...

Ahhhhhhh....

Sounds delicious and so delightful! Culinary travel often brings back some of the best memories.

Hope this means the remodelling is progressing to your satisfaction and you two can finally slow down and relax! Have a great day!!!

Yum, Deb.... Hmmmmm, serves 8 to 10? Need any company?

Sounds like a lot of left overs that you can eat through out the week or freeze for another time. Sounds good. I do not remember seeing coconut milk anywhere. Will have to look so I can try this for my next girls nights out/in dinner.

quote:

Originally posted by Maj Ann:
...I do not remember seeing coconut milk anywhere.

Look in the Asian Food section. It's a common ingredient in many Thai and Indian dishes. Very healthy, believe it or not - Lauric Acid and MCFAs, somewhat similar to breastmilk.

Hey Deb, can you look at the package and tell me what kind of herbs are in the "herbes de Provence"?

This recipe sounds too good not to try...

Package?? It was loose, from a bag on a table that was weighed out on a scale by an older French woman! We don't need no stinkin' labels!
But check out the wiki
http://en.wikipedia.org/wiki/Herbes_de_Provence

I think Spice Islands makes a mix

Here are a few vaariations, kk...

http://www.recipezaar.com/162668

quote:

Originally posted by DebLindsay:
Package?? It was loose, from a bag on a table that was weighed out on a scale by an older French woman! We don't need no stinkin' labels!

Ahhhh, a secret family recipe...

quote:

Originally posted by DebLindsay:
Package?? It was loose, from a bag on a table that was weighed out on a scale by an older French woman! We don't need no stinkin' labels!

Ooohhh! How wonderful! The real stuff! Much the way I prefer to do things. I just assumed it was a package of some sort. Do I dare ask how you got herbs across the border?? Canada confiscates pretty much everything now.

I'm going to improvise of course -- we'll see what turns out. Tonight however is the "Mo-rockin' Chicken" (very clever with the name there).

BTW - I have all those "Provence" herbs either on my shelf or in the freezer, except for the lavendar. I tried to grow some this year, to no avail. My brother probably has some though.. I hope, because I suspect it will be hard to find as an herb up here..

Pesce da Cinque Terre:

(Cinque Terre is a stunning bit of Italian coast that I was fortunate enough to visit for my 50th birthday. 5 small villages dot the coast and their are no roads to join them. No cars. You can hike the trails or take a shuttle train between them. A very memorable place. This recipe is made up from a lovely dinner we had in one of the towns, while staring at the ocean. Hey!! I can even add pix!)

Mild, white fish fillet (basa is what I usually use. Northern Pike (jackfish) or just about anything will do.

pine nuts, toasted ( a bunch, to sprinkle over whatever amount of fish you have)

black olives (really) sliced or other wise.

Small amount of rosemary (optional)

sprinkling of paprika, salt and freshly ground black pepper.

Pre-heat oven to something hot. 400? 425?

Very lightly oil a pan with olive oil. Place fillets on a baking tray. Sprinkle with all of the above ingredients.Drizzle with olive oil Cover tightly with foil and cook for ten minutes (? - depends on how thick your fish is) or until it flakes with a fork. DO NOT OVERCOOK!

Thinly sliced potatoes, sprinkled with olive oil and cooked at the same time as the fish it ideal. Or you can serve it with boiled new potatoes and parsley, or rice. Spinach salad goes well with this, and any veg of your your choosing. And a crispy white wine.

Very easy, and very good. Not only is this a family favourite now, but I've even impressed guests with it.

Enjoy!

(P.S. I can't figure out how to add a picture to this thread...)

Your recipe sounds yummy, KK. I like most fish and definitely will try this one. Thanks so much!

KK, I too plan to try this. I love fish and easy ways to prepare.

Get this: I found "herbes provencal" at my grocery store. There was one jar, mixed up with totally unrelated jars and brands. Kinda spooky. Divine intervention by the culinary gods, I would say.

Not hand sorted as yours were Deb, but it IS the mix you mentioned. I looked for lavender on its own and inquired of my gourmand brother, who had a rather haughty response about it all, and referred to Larousse Gastronomie, or whatever it's called.

But HA!! I've got my herbs, so will do some cooking either tomorrow or on the weekend. Depends on timing, and now finding coconut milk.

Tonight I made sweet and sour meatballs from a recipe. It was OK, but needed to be saucier.
i don't usually cook from a recipe, so I think my family was grateful for the effort, no matter what the result

I need to think of fancier names for my stuff. Slop in the Pot is a family fave and can be either red or white. Mummy Sauce, is my homemade spaghetti sauce with its own secret ingredient. . Mummy Sauce is not what Mum is drinking while she is making dinner . Then there's Garbage Quiche, and Mum-cleaned-out-the-fridge-Soup, of which there are many variations. A recent success was Mostly Carrot soup, which also had a pile of radishes in it. Prior to that was stumbling across the Curried Pumpkin Soup which I mentioned early. That one got invented from what was in the fridge and from DH's description of what he was fed while on the picket line. Even on strike, there's a bright side.