Because food is more than fuel for the body
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
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
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
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
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
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
I like spinach. I do not believe it makes me strong like Popey the Sailor Man (and he ate them from cans…) but it is healthy. On the farmer’s market in the town here they sell “cold-ground” spinach, big rough leaves with a snail here and there. It will not last when it starts freezing.Read More
Although I now live in a small village near the Pyrenees mountains, I can get good fish at a fishmonger in Mirepoix. The cod filet looked too great to resist. Cod can be bland and I usually spice it up a bit. I had some chorizo left that I had bought at butcher’s who saidRead More
When I was younger and not yet living in France, I discovered a small hotel on the Dordogne river (Hotel du Pont in Groléjac) that served a wonderful fry of small fish. It was called “petit friture” which has the same double meaning as “small fry” in English as it means both fish and frying.Read More
Green beans are full of vitamins and minerals and are not very expensive. They appear often on menus and at family dinners but usually are soggy and bland. There are not much vitamins left in them. Green beans, like pasta, need lots of boiling water and then a short boiling time. Putting the beans inRead More