Milan-style Ossobuco and ceps risotto

The other day I made a grilled chicken with lemon and did not feel like throwing the remains away so I turned it into a chicken stock. Then my wife suggested I made risotto and then I saw nice veal shank at the butcher’s. The ossobuco, “bone with a hole” can be made in advance and is even nicer when reheated. It also takes several hours. Risotto is best eaten straight off the stove, because of the grated cheese, but leftovers can be reheated later.

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Marinated mackerel with herbs

One of the many specialities of restaurant along the Channel in France, as in Dieppe, are marinated mackerel which is eaten cold as a starter. They sometimes use small, young, mackerel called “Lisette” which is caught on lines that contain many hooks.

At the local market here, the fishmonger had a few boxes of mackerel at an interesting price and he offered an extra discount if I took three kilos. I decided to make marinated mackerel to store in jars.

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Turbot on a bed of kale

A while ago, we were in Fécamp on the Normandy coast. It is not the prettiest coastal town of France, in fact it is rather drab due to its role as a commercial and fishery port in an industrial area. The boats and their owners traded far away and fished the coasts of Newfoundland. Soon the horizon over the sea will be dotted with giant wind energy turbines, just a few miles down from the nuclear power plant. For the moment, I liked passing by from time to time.

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