A simple version of a classic French dish with pigeon and peas.
A great and easy recipe for a succulent guinea fowl cooked in a bag with garlic and tomatoes.
There are a lot of recipes for cassoulet here in the southwest of France. Castelnaudary, Carcassonne or Toulouse fight for the crown of the best recipe or the most original one. Cassoulet is a hearty dish and meant for winter, but restaurants here serve it to tourists in the summer when a lighter diet mayRead More
By chance, this post is about rabbit, just as the previous one from some time ago (busy, busy). I made it after reading “Un dîner à poils ou plumes” by Stéphane Reynaud — a lovely cookbook with nice pictures. His warning with this recipe was “not for sensitive souls” and that was not without causeRead More
I am trying out a new online fresh retailer, Tauziet et Co, that allows me to buy goods direct from the producer in southwest France. There is plenty available around here, but not everything. The more you order the smaller the transport fee, so when I do order it is a full carton. That isRead More
On Mondays, we go to the fresh market of Mirepoix where we have a number of trusted suppliers, like the refrigerated van of Guillemot for meat and the Zengarli family for vegetables. The Guillemot farm lies in the mountains beyond Foix and is run by a Dutchman, Hugo De Jonge Van Ellemeet, and his FrenchRead More
I recently found a website through which you can order fresh products from selected small producers. It works like a kind of market, you have a deadline by which you have to place your orders, the products get prepared and packaged and delivered at your doorstep. Even when you order at several producers, it arrivesRead 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