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 with 40 cloves of garlic, revisited

The chicken with 40 cloves of garlic is one of those rustic traditional dishes that are a pleasure to make and eat. Forty is just an approximative figure, as in Alibaba and the forty thieves, but there is indeed a lot of garlic in it. You do not peel the garlic but let it cookRead More

Sole with clams and crushed potatoes

We often go to Dieppe and buy fresh fish there on the quay, walk around the market and have lunch in one of the many restaurants. A favourite place often serves “crushed potatoes’ as a side dish – cooked potatoes crushed with a fork and some cream for smoothness. Back home, I tried my versionRead More

Guinea fowl on a bed of vegetables and fruit

Guinea fowl is widely available in France and I find slightly more tasty than chicken and also belief their production is less intensive. I could be wrong of course as the one I bought for this recipe came from a leading supermarket poultry brand (Loué). But it is supposed to be less fat than aRead More

Skordalia and escarole mash

I am not a big fan of fusion cuisine and rather stick to a style. But sometimes the hazards of the seasons, the menu and the larder create interesting cross-cultural combinations. So it was with this Greco-Dutch dish. It is vegetarian but you can have meat with it, like veal chops. Skordalia is a GreekRead More