Free-range chicken in a casserole

There is free-range and free-range.. The poultry on sale at the butcher’s or in the supermarket may be labelled free-range but that does not mean they could roam about the farm as their ancestors. There are some poultry farmers around here with large barns where the birds can actually move around and are not squeezedRead More

Mounjetado/Mongetado – cassoulet in Ariège

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

Whole roasted rabbit

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

Chicken legs with tarragon sauce

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

Oven-roasted pigeon with broad beans and cherries

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