The Flavor Files

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The Flavor Files
The Flavor Files
From Provence to Your Plate: Discover the Simple Summer Dish That Stole My Heart ๐Ÿˆ๐Ÿฅ“

From Provence to Your Plate: Discover the Simple Summer Dish That Stole My Heart ๐Ÿˆ๐Ÿฅ“

Recipes for: Melon and Ham and Saffron Chicken Fricassรฉe

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Nik Sharma
Aug 25, 2024
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The Flavor Files
The Flavor Files
From Provence to Your Plate: Discover the Simple Summer Dish That Stole My Heart ๐Ÿˆ๐Ÿฅ“
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๐ŸŒŸ Welcome to The Flavor Files! ๐ŸŒŸ

Dive into the delicious world where science meets food! Each week, you'll get a new recipe, links to even more mouth-watering dishes, the latest food and science news, and more.

Curious about our subscription options? Click here to learn more!

๐Ÿ“šโœจ Exciting News! My new cookbook, Veg-Table, is now available wherever books are sold! This book delves into the science of vegetables and features 100 recipes for all skill levels, along with tips and tricks to make your cooking journey fun and accessible. Get your copy here!

Own a copy of Veg-Table? Iโ€™d love to hear what you think! Please leave a review on Amazon (even if you didnโ€™t buy it there). Your reviews help make the book more visible to others.

By the way, you might find some affiliate links sprinkled throughout this newsletter. Happy browsing!

Thank you for being part of this flavorful journey! ๐Ÿ™๐Ÿพ Your support means the world to me.

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๐Ÿฅ– Hello From Provence๐Ÿˆ Los Angeles,

Hey there, friends! Iโ€™m back from a whirlwind adventure through Provence and a quick work trip to Napa. The Napa trip was exhilaratingโ€”I had the honor of presenting the keynote talk on Flavor Science and Recipe Development at the IHG Luxury Hotels Annual Conference. And guess who I met? The legendary Chef Martin Yan, who started his career with the hotel group!

But letโ€™s talk about Provence, where I had one of the most charming experiences in the town of L'Isle-sur-la-Sorgueโ€”a paradise for art lovers, foodies, and antique hunters. Imagine strolling through a town surrounded by the Sorgue River, earning it the nickname โ€œVenice of Provence.โ€ Historic waterwheels, picturesque canals, and an epic Sunday market made it a highlight of my trip.

The market, which kicks off at 8 am, is a feast for the senses. Itโ€™s a bit of a tourist hotspot, so it gets packed, but the sheer variety of food and treasures is worth it. I indulged in the juiciest figs, the sweetest tomatoes, and the most divine Mirabelle and Reine Claude plums. (I'm still kicking myself for not trying the paella, nougat, and all those tapenadesโ€”rookie mistake, I know!)

Skip the touristy breakfast spots for your petit dรฉjuner and instead dive straight into the culinary delights at the market. Youโ€™ll thank me later. And if youโ€™re like me, with a soft spot for antiques, prepare to get lost among the vintage pop-ups. I found so much inspiration for my food stylingโ€”if only I couldโ€™ve brought it all home!

Speaking of figs, theyโ€™re literally everywhere in Provence. Fig trees peek out from cracks in walls, line the banks of the Sorgue, and pop up in the most unexpected places. And oh, the taste! Some were like eating raspberry jam straight from the tree. Honestly, I could move to Provence just for the figs (long-time readers know Iโ€™m obsessedโ€”Iโ€™ve got four dwarf fig trees in my LA garden).

The Flavor Files is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.

Welcome to the third week of my French cooking series!

Now, letโ€™s get to this weekโ€™s recipeโ€”a super simple yet utterly glorious dish I encountered at almost every restaurant in Provence. Itโ€™s a perfect lesson in flavor pairing: just two ingredientsโ€”honey-like sweet Cavaillon melons (a fragrant variety of cantaloupe grown in Provence and related to the famous French Charentais melons) and thin slices of prosciutto or jambonโ€”no need for salt, pepper, or any extras. The magic is in the simplicity, where savory meets sweet to create a refreshing appetizer for those scorching summer days. Considering how hot the weather is in the Northern Hemisphere, this is the perfect antidote. If you canโ€™t find Cavaillon or Charentais melons, look for the sweetest and most fragrant cantaloupe you can find at the market or the store.

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And speaking of Cavaillon melons, hereโ€™s a fun fact: these unique melons are so cherished in Provence that theyโ€™ve been given IGP status (Indication Gรฉographique Protรฉgรฉe) to preserve their authenticity. The town of Cavaillon even hosts a festival in July to celebrate them, though I sadly missed it. If youโ€™re ever gifted a Cavaillon melon, know itโ€™s a big deal, and youโ€™re special (which you already are in my books)! They gave these fruits to dignitaries, and at one time, they offered a tribute to the King of France.

(I also brought back a jar of melon jam, which Iโ€™ll be taste-testing soonโ€”stay tuned for the report! Iโ€™ve got a strong suspicion that it will go beautifully with cheese.)

This week, for my paid subscribers, weโ€™re making Saffron Chicken Fricassรฉe, an Indian-inspired take on the French Classic.

Imagine the warmth of a classic French chicken fricassรฉe but with a tantalizing twistโ€”a subtle infusion of Indian spices that transforms this beloved dish into something extraordinary. I file it under comfort food recipes I love.

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