Because food is more than fuel for the body
At the fishmongers there was a “Melva”, a sturdy fish that looked like tuna but much smaller. I never saw one before. It is also called “false Bonito” as it is the same family as the Bonito but it bleeds more and has a more pronounced flavour. I took it and ended up with aRead More
A great and easy recipe for a succulent guinea fowl cooked in a bag with garlic and tomatoes.
The other day I had ordered a leg of milk-fed young lamb at the butcher’s for Easter, but he provided an older and heavier animal and I ended up with 2,5 kilos of meat.We decided to invite four people over for an impromptu Easter Sunday lunch.
An easy recipe for a great jam made from locally sourced untreated lemons.
There is nothing better than a soup to chase the winter cold and this beef and lentils soup does the trick very well.
An easy, light and tasty recipe for a soup based on a dashi stock with small fish and crustaceans.
Red Mullet, rouget-barbet in French, is a rock fish of which some amateurs even eat the entrails.
It has a thick layer of scales that normally need to be cleaned but with this recipe you can leave them on.
A red cabbage stew with spices and apple, as in the Dutch tradition. Very good in winter.
On the farmer’s market here in Mirepoix, I found fresh kale just had to take it home. Kale, chou frisé, is called boerenkool and the Dutch eat it as a healthy and cheap vegetable in winter.
Crawfish are a rare delicacy in France, especially as they are far less abundant than several decades ago when the red legs and white legs still populated many streams and lakes. But they are for sale, or can be caught, here in the season in the Pyrenees.