and I were in Provence for my 50th birthday - before this blog even existed -
we met a wonderful couple through our mutual friends, Susan and Towny.
and Pierre are pretty much kindred spirits when it comes to enjoying food and
at their home a couple of times, and had them to dinner once while we were
hoping they will come visit us in the Southwest.
works for a winery that is part of a Relais et Châteaux property. Muriel works in
a bookshop in Manosque, where they live.
earlier incarnation, she and Pierre had opened a small bookshop and salon de thé called Le Thé dans l'Encrier. (Tea in the
was the cook at Le Thé
and, even though they were no longer there when we
visited, her recipes lived on under the new ownership.
Towny's daughter, Alex, loved going down the street to Le Thé
for a slice of their Tarte
we thought it was just her excuse to use the wifi to e-chat with her boyfriend.
But then we had the Tarte
and knew Alex's intentions were honorable. It was
dined at their home, Muriel served us another of the café
's specialties: the Crumble au
the States, crumbles are pretty much dessert fare - peaches, apples, berries, and
France, they have crossed over the line to the savory side of life. I actually
think of them as pot pies with a crumble topping.
|Pierre and Muriel the day we met them in Roussillon.|
|On the street where we lived (for those two weeks) in Lourmarin.|
recipe for Crumble au Poulet
is from Susan and Towny; they originally got it
from Muriel. It is the essence of comfort food, and easy to pull together using
leftovers or a rotisserie chicken from the market. I served it with a wonderful organic Côtes de Provence wine - Domaine les Fouques. You can read more about the pairing on the Provence WineZine
comfort food dishes, the possibility for creativity is great. Turkey, beef,
lamb, pork, shrimp, smoked salmon, scallops. If you try this with fish or
seafood, you don't need to pre-cook the fish. It will cook fully when baking.
You can use all kinds of vegetables, too, or make it completely vegetarian. Varying
the herbs and spices can also change its character completely.
|Sipping rosé at Les Deux Garçons in Aix-en-Provence. (It's what you do...)|
friends in the Southern Hemisphere, this is perfect for your approaching winter.
For those of us on the northern side, a crumble works really well as make-ahead
room temperature summer fare or a picnic dish.
|Market day in Cucuron - our favorite Provençal market.|
way, I hope this brings you a little comfort when you make it.
|Pétanques in Saignon.|
rotisserie chicken (purchase at the grocery store)
dried bread crumbs
grated Comté or
teaspoon curry powder or other blended spice mixture to taste
tablespoons unsalted butter
the butter from the refrigerator. Preheat oven to 375°F.
the skin from the chicken, take the meat off the bones and cut the chicken into
zucchini and peel the carrots. Grate both vegetables on the coarse side of a
box grater but do not grate the seedy center of the zucchini. You should have
an equal quantity of both.
Sauté the vegetables a few minutes
in the olive oil, then add the shallots for an additional 30 seconds. Add the
chicken and mix well. Add the broth and let reduce a bit and place in a 10-inch
deep-dish pie-pan, baking dish, or an oval gratin dish.
large bowl, blend the flour, bread crumbs, grated cheese and spice mixture with
your hands. Then, with your fingertips, mix in the somewhat softened butter;
the mixture should be somewhat crumbly. Sprinkle this mixture evenly over the
vegetable and chicken mixture and bake for about 30 minutes or until the
crumble is golden.
Labels: chicken, chicken crumble, crumble, crumble au poulet, Provence, rotisserie chicken