5th December 2012

Pheasant and red cabbage

It is cold outside and the vegetable stalls are full of cabbages, root vegetables and fruit such as apples. We bough a pheasant hen, red cabbage and sour apples. I also used root ginger and onion. Ingredients for two One red cabbage Four sour apples One onion Five cm of root ginger Cube of herd stock Cinnamon, cloves (in powder) One pheasant Pepper, salt Butter, […]

3rd December 2012

Partridge, cress and chestnut

Partridge has a longer name than its size. They have about the size of a grouse, between a quail and a pheasant. In French cuisine, young hen birds called perdreau are used. They are hunted but also farmed. I bought a perdreau on the market and was told to watch out for small lead bullets. When I prepared the bird, there were no bullets and […]

30th November 2012

Veal cutlets with lemon

Veal is a very tender and lean kind of meat. Please make sure you are buying meat from a calve that has been able to drink mother’s milk and walk around and not from an industrial ‘crate’ veal. This practice is luckily no longer tolerated in the European Union, but there remains a big difference between a milk-fed or formula-fed calf, or a free-raised calf. […]

27th November 2012

Skewered chicken liver with Jerusalem artichoke mash

The hazards of going to the market in November. There are many root vegetables available, among which some lesser known ones like the Jerusalem artichoke. A strange name as it has nothing to do with Jerusalem and it is not an artichoke although the taste has some similarities. It is the root of a kind of sunflower, found in America, and some say the Italian […]

26th November 2012

A “light” version of Sauerkraut

Sauerkraut, fermented cabbage, is part of the Germanic diet and eaten from the Netherlands to Poland, with Germany and the Alsace region in France being the standard bearers. In the times before refrigeration, the fermentation process allowed people to have access to vitamins and nutrients in winter when other vegetables were scarce. Sauerkraut still has many vitamins, such as vitamin C, lactibacili and other nutrients […]

26th November 2012

Kouign Amann as a Breton cupcake

Cupcakes are all the rage in France. Our upstairs neighbours run a shop in cupcakes and there was a Dutch lady in our village who gave cupcake lessons to children and adults. She had to go back to the Netherlands. Suddenly the local weekly newspaper had a front-page article announcing that a finalist of a TV cooking contest – Sabrina of Master Chef season 2011, […]

20th November 2012

Veal liver with onions and garlic

Liver is slightly controversial. Not everybody likes the taste, not everybody likes to eat offal. Yet liver is the best kind of offal you can get and veal liver is tender and delicious. Liver is a source of proteins with low fat, it has vitamins A C D, B2 B5 B6 B12 as well as vital mineral salts such as copper, phosphorus, iron and zinc. […]

14th November 2012

Guinea fowl with girolles and rice

There are still various mushrooms on the market, some late ceps, cantherelles, the black “trompettes de Maures” (also called trumpets of death) and the yellow girolles. I do like mushrooms, especially ceps, but I find most of the mushrooms a lot of bother to clean. Girolles go well with poultry, so I bought some of them for this recipe. Ingredients one guinea fowl 200 grammes […]

14th November 2012

Pan-roasted quail with garlic and ginger

From time to time, you just have to cook with what you have in the house. I had bought several quail as they were on offer and I did not want to follow a traditional Italian recipe again, as nice as that one is. I had a piece of ginger lying around and some unfinished white wine. Garlic and onion is usually available in the […]

12th November 2012

Halibut and scallops

We went to the market in Dieppe where you can buy fish almost straight from the boats. The scallop season is in full swing and we decided to buy a few kilos, as well as a halibut that looked nice. The prices in Dieppe are two-thirds of what we pay in our town, but it is a bit of a journey just for some fish. […]