Provence redux: Layered Pot Roast with Anchovies, Capers and Garlic

Blue Kitchen is going on a short break for the next few weeks. We are crazy busy with a major project that, no, isn’t a cookbook—or anything even specifically food-related. All is good—we’ll fill you in soon. In the meantime, we’ll be posting recipes from the archives that we especially like. This week, it’s a traditional Provençal pot roast that is toothsome and ridiculously easy. Don’t let the anchovies scare you—they disappear into the dish, leaving only dialed-up umami behind.

Layered Pot Roast with Anchovies, Capers and Garlic

A couple of weeks ago, I admitted to being a major Francophile when I wrote about roasting chicken on a bed of lentils. I guess that makes Karin over at Second Act in Altadena an enabler. After reading that post, she told me about three different French cookbooks. Already having more cookbooks than we have shelf space for, I immediately headed for the library website and ordered them. Of course, all three showed up within days of each other. [Read more here…]

A taste of Provence: Layered Pot Roast with Anchovies, Capers and Garlic

Hearty pot roast gets big flavor thanks to capers, onions, garlic and anchovies in this simple dish from the South of France, Grillades à L’Arlésienne. Recipe below.

Layered Pot Roast with Anchovies, Capers and Garlic
Layered Pot Roast with Anchovies, Capers and Garlic

A COUPLE OF WEEKS AGO, I ADMITTED TO BEING A MAJOR FRANCOPHILE when I wrote about roasting chicken on a bed of lentils. That caused our friend Karin to tell me about three different French cookbooks. Already having more cookbooks than we have shelf space for, I immediately headed for the library website and ordered them. Of course, all three showed up within days of each other. Continue reading “A taste of Provence: Layered Pot Roast with Anchovies, Capers and Garlic”