HOME > Chowhound > Home Cooking >
What's your latest food project? Tell us about it

Ideas for Provencal main dish?

ChervilGeorge Aug 13, 2013 08:32 PM

I'm attending a dinner party with a Provençal theme and am assigned the main dish. Would love some ideas. Only caveat is no seafood. Serious bummer but there are a couple attendees that won't touch seafood.

The ideas I have thus far are:
beef or lamb daube
braised lamb shanks
chicken with tarragon and sherry vinegar

There's got to be more!

I wish I had been assigned sides as I have way more ideas for that.

  1. Delucacheesemonger Aug 16, 2013 06:58 AM

    Pissaladiere, socca, panis, salad nicoise with a meat replacing the tuna.

    1. g
      Gloriaa Aug 16, 2013 06:55 AM

      Ina Garten has a delicious chicken bouillabaisse recipe that I have made and loved.

      1. ChefJune Aug 15, 2013 12:57 PM

        Leg of Lamb with Garlic Sauce! http://food52.com/recipes/3814-leg-of...
        good any time of year!

        1. boredough Aug 14, 2013 11:55 AM

          Leg of lamb with anchovy paste is a delicious Provençal (& Italian) dish. Check out this thread for the discussion (which includes a link to the Epicurious recipe):

          1. s
            Splendid Spatula Aug 14, 2013 11:07 AM

            Chicken with forty cloves of garlic?

            2 Replies
            1. re: Splendid Spatula
              ChervilGeorge Aug 14, 2013 11:50 AM

              I love that dish! I didn't realize it was from Provence. That may be just the ticket.

              1. re: ChervilGeorge
                Ttrockwood Aug 14, 2013 06:50 PM

                According to the google gods it is indeed a "french comfort food". I am sure you could get a gorgeous heritage chicken for the same cost as the lamb or less and a it would be a beautiful presentation.

            2. f
              Frizzle Aug 13, 2013 11:26 PM

              This recipe for Provençal-style leg of lamb with tomatoes & olives is fantastic. I've cooked it many times and have always had rave reviews from guests.


              1 Reply
              1. re: Frizzle
                ChervilGeorge Aug 14, 2013 12:05 AM

                Mmm, that does sound good. Thank you.

              2. r
                robt5265 Aug 13, 2013 08:56 PM

                Depending on where you are...it is still summer and in the 80's and 90's in the US. Except for the chicken dish you mentioned, I wouldn't want anything braised at this time of year. What about a lamb stuffed eggplant dish at room temp?

                4 Replies
                1. re: robt5265
                  ChervilGeorge Aug 13, 2013 09:04 PM

                  I'm in San Francisco, so it's very cool during the summer. Lots of misty fog. Winter dishes would be just fine.

                  1. re: ChervilGeorge
                    hankstramm Aug 13, 2013 11:13 PM

                    I'm in SF too. I have a great stuffed chicken leg dish from a Provencal cookbook a friend gave me years ago. Let me know if you're interested and I'll look for it.

                    1. re: hankstramm
                      ChervilGeorge Aug 14, 2013 12:04 AM

                      I would love the recipe!

                    2. re: ChervilGeorge
                      hotoynoodle Aug 16, 2013 07:03 AM

                      funny people will eat lamb but not seafood?

                      since it's cool and misty, i guess a braise would be fine then. i make spoon lamb often for parties and it's a huge hit.

                      you can finish it with anchovy butter, tomato/fennel confit or olive paste or any other suitable provencal flavor.

                  2. a
                    ahuva Aug 13, 2013 08:55 PM

                    What about some braised beef cheeks or lamb shanks?

                    1. d
                      Dirtywextraolives Aug 13, 2013 08:45 PM

                      That's too bad about the seafood. Will they at least eat fish? Most of that region's dishes are centered around the beautiful offerings from the Meditteranean. And is it for later this month or next?

                      7 Replies
                      1. re: Dirtywextraolives
                        ChervilGeorge Aug 13, 2013 08:49 PM

                        Nothing from the sea or rivers. Blargh! I would love to do bouillabaise. It's this weekend.

                        1. re: ChervilGeorge
                          Dirtywextraolives Aug 13, 2013 10:53 PM

                          That sucks.....

                          I would go super simple then, and do some grilled lamb chops and a roasted vegetable tart.

                          They kind of stiffed you; you're not even hosting it and yet you're stuck making the main dish?!

                          1. re: Dirtywextraolives
                            ChervilGeorge Aug 13, 2013 10:59 PM

                            It's a supper club thing. It was my turn. Just killing me not to be able to do seafood. Lamb seems to be the next best thing. I won't have access to a grill but I could roast or braise.

                            1. re: ChervilGeorge
                              Dirtywextraolives Aug 13, 2013 11:05 PM

                              A roasted boneless leg would be really good too. I would marinate it first for a few days with Dijon, garlic, rosemary & olive oil. You could serve it with a black olive relish, which I make all the time with my roast leg of lamb. Very tasty and simple. Good luck! Hope it all turns out well!

                              1. re: Dirtywextraolives
                                ChervilGeorge Aug 14, 2013 12:06 AM

                                I am leaning towards a leg of lamb but am still considering other options. Would you mind telling me a little more about your olive relish?

                                1. re: ChervilGeorge
                                  Dirtywextraolives Aug 14, 2013 09:52 AM

                                  Sure, it's delicious. I'm paraphrasing from the recipe I found from Martha Stewart, quite a few years ago.

                                  You mince up some shallot and let it soak in some sherry vinegar for about a half hour. Then combine shallots with chopped, pitted kalamata olives, fresh thyme leaves, freshly ground black pepper and some olive oil. That's it. You just let it sit for a bit to meld the flavor. There may also be some fresh chopped parsley leaves in it as well. Really tasty, if you like those olives.

                                  Hope that helps.

                                  1. re: Dirtywextraolives
                                    ChervilGeorge Aug 14, 2013 10:13 AM

                                    Sounds delicious. Thank you!

                      Show Hidden Posts