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Ideas for Provencal main dish?

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.

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  1. 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

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

      1. re: ChervilGeorge

        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

          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

            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

              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

                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.

    2. What about some braised beef cheeks or lamb shanks?

      1. 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

          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

            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: ChervilGeorge

              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. 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.

            http://cuisine.co.nz/cuisine.nsf/reci...

            1 Reply
            1. re: Frizzle

              Mmm, that does sound good. Thank you.

            2. Chicken with forty cloves of garlic?

              2 Replies
              1. re: Splendid Spatula

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

                1. re: ChervilGeorge

                  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.