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"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."

~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise



Savoring Tuscany : Recipes and Reflections on Tuscan Cooking

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)
by Lori De Mori

Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.


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Recipe - Turkey Breast Provencal with Vegetables
by

Turkey Breast ProvencalThis traditional French recipe is easy to make and makes a delicious and delightful change from boring old roast turkey. This healthy recipe is quick and easy to prepare, although the turkey does require a bit of time in the oven to roast.

Linda Cook - Vineyard-Provence
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1 Cup reduced-sodium chicken broth
1/4 Cup dry white wine
1/4 Cup fresh lemon juice
1 Head garlic cloves separated, unpeeled
1 Bag (10 ounces) frozen whole onions
2 Teaspoons dried rosemary
1 Teaspoon dried thyme leaves
1/2 Teaspoon salt
1/4 Teaspoon fennel seeds
1/4 Teaspoon pepper
6 Plum tomatoes, quartered
1 Box (9 ounces) frozen or fresh artichoke hearts slightly thawed
1 Box (10 ounces) frozen or fresh asparagus spears slightly thawed
1 Can (3-1/4 ounces) pitted black olives drained
1 Bone-in turkey breast (4-1/2 pounds)

In 9-X 13-inch baking pan combine bouillon, wine, lemon juice, garlic, onions, rosemary, thyme, salt, fennel seeds and pepper. Cover pan with foil. Bake 20 minutes at 325 degrees F. Remove pan from oven. Add tomatoes, artichoke hearts, asparagus and olives. Place turkey breast on top of vegetables. Loosely tent turkey with foil and roast 1 hour. Remove foil and bake 1 hour or until meat thermometer inserted in thickest part of breast registers 170 degrees F. Baste turkey and vegetables frequently with pan juices. Remove turkey and vegetables to a serving platter. Reserve 6 cloves of garlic and pan juices. Remove skin from reserved garlic. Combine with pan juices in food processor bowl, fitted with metal blade. Process 30 to 60 seconds until mixture is smooth. To serve, pass sauce to pour over turkey and vegetables.

Servings: 12

Nutritional Information (per serving)
Calories 289
Protein 36 grams
Fat (37%) 12 grams
Carbohydrate 9 grams
Sodium 349 mg
Cholesterol 100 mg

Recipe by The National Turkey Federation