Taste of Provence in Santa Barbara

Lavender and Olive Grove - Santa Barbara - Photo Christine Dahl

Santa Barbara resonates with the south of France. The city has been called the American Riviera and has a sister county relationship with Var in Provence. We have similar climates, agriculture and a lifestyle oriented to food, wine and the out of doors. It is little wonder that the cuisine of Provence resonates well in Santa Barbara. Our Farmers Market brings a year round bounty of herbs, organic eggs, incredible strawberries, haricot very, micro lettuces, still-live shrimp, local oysters, live abalone and a choir of seasonal fruits. The subtropical climate supports crops of bananas, kiwi, passion fruit, cheramoya, citrus, olives, avocado, raspberries, apples, broccoli and grapes to name a few. It makes cooking relatively easy due to this bounty of raw materials.

Cruise Ship Anchored off Stearn's Wharf

I have some 1500 volumes in my cook book collection. I seem to gravitate to the French volumes probably because of my early training under European chefs. I have extracted a collection of recipes from a number of volumes and adapted then to my own sensibilities and local products. They marry well with the lifestyle and local wine. All we need now is a Grand Prix down State Street.

Tastefully yours®

Chef Michael Hutchings

Taste of Provence in Santa Barbara

Shiitake Mushrooms a la Greque

Basil Palmiers with a Sun-dried Tomato Tapenade

Marinated Local Olives with Lemon and Thyme

Calamari in a Provencal Marinade with Saffron-Garlic Mayonnaise

Little Pates with Olive, Rosemary and Goat Cheese

Tomato-Basil Tart Tatin

Olive and Caper Tapenade on Ciabtta Crisps

Gougiere of the Sun – Olive, Sun-dried Tomatoes and Herbs

Brandade of Cod on Potato Coins

Fennel and Orange Salad with Arugula

Braised Artichokes with Penquito Beans

Cauliflower Toulonnaise – baked with peppers, tomatoes, onions and olives

Potato and Zucchini Cakes with Goat Cheese Mousse

Tian of Summer Vegetables

Fennel and Cucumber Salad on Baby Spinach

Haricot Vert Nicoise

Potatoes Emincee

Rosemary and Olive Oil Baked Potatoes

Tatin of Eggplant on Shepherd's's Greens

Pumpkin Gratin with Gruyere Cheese

Eggplant Custard with Tomato Coulis

Braised Chickpeas

Scallops with Basil and Tomato

Baked Seabass with a Black Olive Crust and Braised Baby Leeks

Ridgeback Shrimp with a Fennel Fondue

Tian of Lamb Loin Santa Barbara – Spinach, mushroom and tomato, Rosemary Jus

Roasted Duck with an Olive and Garlic sauce

Seven hour Braised Leg of Lamb with Roasted Vegetables

Grilled Lamb Shoulder with Herb of Provence

 

Apple Tart with Almonds and Pine Nuts

Peach Gratin with Honey Cake

Little Marvels – Pastry Biscuits

Pear in Puff Pastry with lavender Cream

Apricot Flan

Little Pots of Orange Cream

Fresh Berries with a Passion Fruit Curd