Half of the fun in Provence is enjoying the incredible local food and wine. Fresh seasonal foods are as visually beautiful to look at as they are delightful to taste. In fact, fresh fruit and vegetables at Provence markets approach art form.

Special guest writer, Julie Mautner recently wrote about many ways of cooking with lavender. Below, she shares with us one of her favorite lavender recipes, Chickens with Black Figs and Lavender, created by Chef Linda Gilbert.

Food and travel writer Julie Mautner has lived in St. Remy de Provence on and off for more than ten years. Prior to running off to the South of France, she was the executive editor of Food Arts Magazine in New York for ten years. Today she freelances for food and travel magazines, and sites in the US and UK. Julie's popular blog, The Provence Post is a written pulse on Provence. Her first book, The Food Network South Beach Wine & Food Festival Cookbook, will be published by Clarkson Potter in November 2010...VintageGardenGal

Chicken with Black Figs and Lavender

Serves 4 generously.  By Chef Linda Gilbert, Broadway Catering and Events.

Caterer and cooking teacher Linda Gilbert, loves this rich, comforting dish on a chilly autumn evening. For both the figs and lavender, she says using either fresh or dried form is fine.

3- 1/2 lbs chicken, cut into pieces

2  tablespoons olive oil

2 onions, diced

1 teaspoon salt

1/4 teaspoon pepper

1 teaspoon thyme leaves

3/4 cup red wine

3/4 cup fresh black figs, stems removed, quartered, or 6 oz dried

3 cups chicken stock

2 teaspoons garlic

1-1/2 teaspoon fresh lavender buds, or 1 teaspoon dry, reserving 1/4 tsp for garnish.

Saute the chicken in 1 tablespoon of the oil until golden on the outside. Remove from the pan and set aside. Without cleaning the pan, add the other tablespoon of oil and saute the onions, stirring frequently to prevent burning. When onions are lightly browned, add the remaining ingredients. Stir to combine. Add the chicken cook slowly until done, about 15 minutes. Transfer chicken to serving platter. Turn up the heat and reduce the sauce until it is thick. Pour over the chicken and serve immediately. Bon Appetit!

Broadway Catering Events

601 Broadway, Sonoma, CA  95476

(tel) (707) 938-0301

www.broadwaycateringandevents.com

For a special treat on Christmas morning, serve your friends and family Cranberry-Vanilla Coffeecake, from a recipe by Melissa Roberts in Gourmet magazine, December 2008. It proved to be so popular, I actually made it a few times throughout last year's holiday season.

This recipe packs a bundle. It is incredibly easy to make, and can even be made a day ahead. It is festive and flavorful for the holidays. In the middle of this coffeecake is a surprise tart cranberry filling, and its garnish on top is sifted powdered sugar, which is reminiscent of snowflakes. Underlying it all, is fresh vanilla bean flavored sugar. This flavor combination is hard to beat.

Cranberry Vanilla Coffeecake works well by itself and perhaps with a piping hot cup of fresh cinnamon coffee to accompany it, or maybe you would like to include it as part of an entire Christmas Brunch menu. Enjoy! Happy Holidays everyone!

At your next holiday gathering, entertain with a warmed punch bowl of Spicy Wassail, recipe from The Sage Cottage Cookbook, 2nd: Celebrations, Recipes, and Herb Gardening Tips for Every Month of the Year. Author Dorry Baird Norris suggests finding an inexpensive basket with a flat bottom that fits your Crock Pot snug, cut an exacting hole on one side for the cord, plug into a nearby electrical outlet,  presto you have the perfect serving vessel to keep your tasty holiday wassail warm.

Don't forget to embellish around your basket edge, as my dear and clever friends did in the photo above. Fresh winter greens, pine needles, and pinecones further entice guests to sample. My friends also suggest this "Crock Pot warming and styling technique" for soups, warm appetizers, and mulled wines. Author Dorry Baird Norris recommends a nice variation on her recipe for a more Christmasy drink, simply replace the recipe's cider with cranberry juice.

Spicy Wassail Bowl Makes 25 6-ounce servings by Author Dorry Baird Norris

1 gallon apple cider 1/3 cup dark brown sugar 1 12-ounce can undiluted frozen orange juice concentrate 1 12-ounce can undiluted frozen lemonade concentrate 1 tablespoon whole cloves 1 tablespoon allspice berries 4 cinnamon sticks (Never substitute ground cinnamon for cinnamon sticks in drinks because it does not blend in.) 1 teaspoon ground mace 1 teaspoon ground nutmeg

Combine cider, brown sugar, orange juice, and lemonade in a large pan. Tie cloves, allspice, cinnamon, mace and nutmeg in cheesecloth or muslin and add to cider. Cover and simmer for 15-20 minutes. Remove spice bag and serve hot.

Surrounding yourself with friends and family over the holidays is very special, especially when you share with them a cup of warmed Spicy Wassail. Please pass on the good cheer!

Please comment on what you like to serve to guests around the holidays. What are some of your holiday traditions you would like to share.

You could say that I'm on a rant about spices. I confess, I love spices. Spices are fun to cook with, give as gifts, and easy to pick up up along your travels. A couple of years ago, I made and holiday-packaged this blackened rub for a garden fundraiser event. It was a big hit.

Everyone enjoys a little something "hand-made from the heart" for the holidays. Why not give a little gift of home-made blackened rub to your mailman, book club, child's teacher, and garden friends. Have you noticed that most gardeners are "foodies" as well. The two seem to go "hand in hand."

Simple spice containers are easy to find at World Market or Crate and Barrel. Reasonably priced spices can be found at Costco, or Smart and Final, if you have one in your area.

I must confess that this is not my original blackened rub recipe, but one that special friends (and fabulouse cooks) adapted, and shared with me. It is none other than the great chef, Paul Prudhomme's Original Blackened Rub with a twist, added chipotle pepper.

Adapted Paul Prudhomme's Blackened Rub 1 1/2 cup Paprika 3/4 cup Kosher Salt 1/4 cup Onion Powder 1/4 cup Garlic Powder 1/4 cup Red Cayenne Pepper 1/2 cup Chipotle Pepper 3 Tablespoons White Pepper 3 Tablespoons Black Pepper 2 Tablespoons Ground Thyme 2 Tablespoons Ground Oregano

Mix throughly all the ingredients, until it is a rich spicy red color. This blackened rub is especially tasty with fish and meats.

This adapted bulk recipe fills approximately 8, 5oz containers. The recipe is so easy, simply repeat it if you have more containers to fill. Purchase holiday 4" x 9" size cellophane bags, pop your filled spice containers in the bag, and tie with a pretty ribbon. If you have time, make a beautiful gift tag, with the recipe included on the back.

Please comment on the home-made "foodie" gifts you like to give at the holidays.

These pumpkins were started by seed back in June in my potager. By fall, they are mature and ready for harvest, marking the symbolic end of the fall potager. It is much more economical and fun to grow your pumpkin varieties by seed. Save seeds from your favorite pumpkins, dry them, and store away till next year.

Experiment and grow a variety of pumpkins next year in your potager. There are specialized pumpkins for eating, decorating, carving, and especially miniature, as well as massive pumpkins that children love.

For all of you pumpkin fanatics, in 2004 Amy Goldman, author, and Victor Schrager, photographer, wrote this comprehensive "must buy" book, The Compleat Squash: A Passionate Grower's Guide to Pumpkins, Squashes, and Gourds. In the back of her book, Amy shares with her readers an incredible selection of squash-based recipes. One of my all-time favorite soups, is her Southwestern Winter Squash Chowder.

Southwestern Winter Squash Chowder Serves 8. Amy writes, "You'll never miss having clams in this thick, hearty, and pungent chowder. To reduce the calorie count, use milk in place of half-and-half and eliminate the cheese." I say, if you're making this soup once or twice a fall season, "go for the works."

2 tablespoons olive oil 2 tablespoons unsalted butter 3 cups coarsely chopped onions 1 large red bell pepper, finely chopped 1 large green bell pepper, finely chopped 2 tablespoons seeded and minced jalapeno pepper 1/2 cup all-purpose flour 1 teaspoon kosher salt 1 teaspoon red pepper flakes (optional) 8 cups chicken or vegetable broth 3 cups peeled, seeded, and diced squash, cut into medium dice 2 cups peeled and diced potatoes, cut into medium dice 3 cups fresh or frozen corn kernels 1 1/2 cups half-and-half 2 1/2 cups grated cheddar cheese 1/2 cup chopped fresh coriander, for garnish Croutons

Heat the oil and butter in a large, heavy-bottomed stockpot over medium high heat. Add the onions and peppers and saute until the onions are transparent, about 5 minutes. Add the flour, salt, and red pepper flakes and stir until blended. Stir in the broth, squash, and potatoes. Bring to a boil and then reduce the heat to low and simmer, covered, until the potatoes and squash are tender, about 20 minutes.

Add the corn, half-and-half, and cheddar cheese to the chowder and stir them in; cook for a few minutes until the cheese has melted. Adjust the seasonings to taste, garnish, and serve with croutons.

Enjoy!

Do you grow your own pumpkins? Please share your favorite type of pumpkin? Please comment on your favorite pumpkin/squash recipe.

This classic Italian summer panzanella salad oozes with fresh flavors of summer, and takes advantage of your ability to jump in the garden and harvest bell peppers, heirloom tomatoes, fresh assorted herbs, and the last of your summer squash. I usually see panzanella salad with tomatoes, crusty bread, and mozzarella cheese, but like the twist of these added grilled summer vegetables.

I do think this is a very special salad, and one that is a crowd pleaser. There is some preparation time involved with quite a bit of chopping, grilling, and assembling. All of it, well worth it in my opinion.

I found this recipe at Epicurious.com, from Bon Appetit Magazine, August 2005, Grilled Panzanella Salad With Bell Peppers, Summer Squash, and Tomatoes. Although this recipe includes recommended Italian white wine pairings. I think a nice Sangiovese wine would be enjoyable, as well.

What recipes do you make with your summer vegetables? Have you made Italian panzanella salad before?

If you or any of your loved ones has a sweet tooth, you must know about my long time dear friend and baking expert, Carole Bloom. Carole is a European-trained pastry chef, confectioner, chocolatier, and best selling author of nine cookbooks.

Her latest cookbook, just released from Wiley in April 2009, is Bite-Size Desserts. Carole is riding the wave of one of the hottest food trends in this country today, small desserts that deliver big delectable flavors. Bite-Size Desserts, has a lively and lovely format, beautiful mouth-watering photos, and a total of 87 tantalizing recipes.

I had her book one week, and had already gleefully made "cornmeal-dried cherry scones", "wicked brownie bites", and "raspberry-blueberry crisps".  Below is a special treat for all of you,  Carole Bloom's "Cornmeal-Dried Cherry Scones" recipe. Enjoy. For book and purchase information, click on, Bite-Size Desserts: Creating Mini Sweet Treats, from Cupcakes and Cobblers to Custards and Cookies

"I love to use cornmeal in baking because it provides lots of texture. It works deliciously with the dried tart cherries in these scones. These are lovely for breakfast, afternoon tea, and as a snack. They taste best when warm and can be reheated in a 350 degree oven for 7-9 minutes."

MAKES 2 dozen 2-inch round scones.

Ingredients: 3/4 cup (3-1/4 ounces) all purpose flour 2/3 cup (4 ounces) fine yellow cornmeal 1 tablespoon (1/4 ounce) plus 1 teaspoon granulated sugar 1-1/2 teaspoons baking powder 1/8 teaspoon kosher or fine-grained sea salt 2 ounces (4 tablespoons, 1/2 stick) unsalted butter, chilled 2/3 cup (3-1/2 ounces) dried tart cherries 1/3 cup plus 2 teaspoons heavy whipping cream 1 extra-large egg, at room temperature 1/2 teaspoon pure vanilla extract

Adjust the oven racks to the upper and lower thirds and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or nonstick liners.

*** Pulse together the flour, cornmeal, 1 tablespoon of sugar, baking powder, and salt in the work bowl of a food processor fitted with a steel blade.

*** Cut the butter into small pieces and add it to the four mixture. Pulse until the butter is cut into very tiny pieces, about 30 seconds. The texture should be sandy with very tiny lumps throughout. Add the dried cherries and pulse a few times to mix.

*** Use a fork to lightly beat 1/3 cup of cream with the egg and vanilla in a liquid measuring cup. With the food processor running, pour this mixture through the feed tube and process until the dough forms itself into a ball, about 30 seconds.

*** Dust a large piece of waxed or parchment paper with flour and turn the dough out onto it. Knead the dough briefly and form it into a round about 3/4 inch thick. Dip a 1-1/2 inch round plain-edge biscuit cutter in flour and use it to cut straight down through the dough and lift straight up, without twisting, to form the scones. Twisting seals the edges of the dough and keeps the the scones from rising well as they bake. Gather the scraps together, knead briefly, and roll and cut the remaining dough into scones. Transfer the scones to the lined baking sheets, leaving at least 1 inch of space between them so they have room to expand as they bake.

*** GARNISH

Brush the tops of the scones with the remaining 2 teaspoons of cream, taking care that it doesn't run down the sides and under the scones. If it does, wipe it up because it can cause the bottoms of the scones to burn. Lightly sprinkle the tops of the scones with the remaining 1 teaspoon sugar.

*** Bake for 9 minutes. Switch the baking sheets and bake another 9 minutes until the scones are light golden. Remove the baking sheets from the oven and cool the scones completely on the baking sheets on racks.

*** KEEPING Store the scones in an airtight plastic container between layers of waxed paper at room temperature up to 4 days. To freeze up to 4 months, wrap the container tightly in several layers of plastic wrap and aluminum foil. Use a large piece of masking tape and an indelible marker to label and date the contents. If frozen, defrost the scones overnight in the refrigerator and bring to room temperature before serving.

MAKING A CHANGE Add 1/3 cup of coarsely chopped toasted walnuts or pecans with the cherries. Replace the dried tart cherries with dried cranberries or dried blueberries.

Congratulations Carole, on your new Bite-Size Desserts cookbook! It is such a delightful cookbook to read, as well as bake with. Your flavor combinations are genius. Please visit www.carolebloom.com for more information on her cookbooks, classes, and schedule.

This is a great old-fashioned recipe out of the Midwest, which my Mom made for our family. You can use any apple which is in season, crisp, and good for baking. I am using my Fuji Apples from my garden that I recently wrote about.

I like to pile my thinly sliced apples fairly high in the pie pan, if you see you can use more apples than the recipe calls for, go ahead. Remember to save room for your crumb topping.

APPLE CRUMB PIE

5-6 Large Apples Plain Pastry Recipe (see below) 1 Cup Sugar, Divided 1 Teaspoon Cinnamon 3/4 Cup Flour 1/3 Cup Unsalted Refrigerated Butter

Peel apples. Cut in half, core and further cut into thin slices. Arrange the apple slices in slightly overlapping circles in a 9" pastry lined pie pan. Sprinkle apples with 1/2 cup sugar mixed with the cinnamon. Sift remaining 1/2 cup sugar with flour, cut in butter with two knives until crumbly. Sprinkle over apples. Bake in hot oven at 450 degrees for 10 minutes. Take pie out of oven, reduce oven temperature to 350 degrees, wait until oven temperature is constant at 350 degrees. Bake further for approximatley 40 minutes, or until apples are tender. Apple Crumb Pie is best served warm, and with a dollop of French Vanilla Ice Cream.

PLAIN PASTRY RECIPE

9 to 9 1/2" Pie Pan 1 1/2 Cups Flour 1/2 Teaspoon Salt 1/2 Cup Shortening 4 to 5 Tablespoons Cold Water

Mix all ingredients together in a ball. Using a floured surface, floured rolling pin and hands, knead just enough for dough to stay together and roll out in a round circle 3" to 4" larger than the diameter of your pie pan. Fold pastry circle in half and carefully lift and place in your pie pan. Adjust your pastry dough in pie pan and up sides. Cut off any excess dough with a knife. Crimp pie edge with your fingers to make a nice fluted edge.