Not a simple white bean soup

You could make a white bean soup in about 15 minutes with a stock cube, a tin of white beans and some tomato pulp. This recipe takes a lot longer but the time and trouble is worth it as the taste is rich and smooth. You need to cook the dry white beans. I usedRead More

Ossobucco – slowly cooked veal shank

Ossobucco, bone with a hole, is one of the many classic Italian recipes that take more patience than skill. The Milanese version has you coating the meat with flour and adding gremolata, a mixture of parsley and grated lemon rind. Last week I went to the butcher’s in Mirepoix for some slices of cooked ham.Read More

Rabbit with garlic and sherry

On Thursday’s there is an organic market in Mirepoix where environment conscious farmers peddle their wares to a small group of equally concerned buyers. I usually like the quality of their goods but am not always ready to pay the price. But when you buy direct from the producer, you end up not spending moreRead More

Chicken livers and carrot, coriander, cumin – CLCCC with some sesame seeds

One Monday morning on our weekly farmers’ market in Mirepoix, the poultry lady had chicken livers. Not the soggy reddish things in a plastic container at the super market – which are more than decent – but, well, big livers. The point is that most “chicken” killed and sold are in fact still chicklets –Read More

Festive capon with cider and apples

A capon is a poor animal as it is a castrated rooster that becomes a fatter bird than its reproductive brethren. It is larger than a normal chicken and is often used in France for the end-of-year meals. Stuffed, you can feed eight people with one bird. Here I am combining a poaching technique withRead More

Duck risotto

The southwest of France is known for duck. duck liver, duck confit, duck breast and duck pate. On the market you can find almost every part of duck to whole ducks without the liver – the prized part – that people are currently buying to prepare their Christmas dinner. I had some duck carcass leftRead More

Fresh trout on cabbage

At a market nearby I found a man selling fresh fish from his small fish farm in the mountains, using clean spring water, as many fish would prefer. He used a net to catch the fish from plastic containers on the back of his car. I prepared the fish in the simplest possible fashion toRead More

A simple veal cutlet

I am spending more and more time at my new house in the Ariège region. The kitchen is not ready yet so I keep things rather simple. In this rural region, there are many producers that bring their ware directly to the market and raise their livestock with care. There is a lady with aRead More