Tag: ceps

13th October 2014

Autumn spaghetti dish with scallops and ceps

Sometimes a dish creates itself when you walk around the market. The fishing season for scallops had opened and I wanted to do a simple spaghetti dish with it. The greengrocer’s had some of the last ceps – small brown button mushrooms from the Millevaches plateau in Corrèze, between Limoges and Ussel. I cooked the ceps and scallops separately in butter. Then I brought a […]

Main dish Mushrooms Poultry Rice

1st January 2014

Guinea fowl legs stuffed with duck liver

I was not at home during Christmas and while I assisted in the cooking of meals during those days, I did not have the opportunity to prepare a festive meal. But on New Year’s eve we were at home, alone, and I could prepare a meal for two. Just a one course dinner, after the calorie boost of previous days.

Cheese Main dish Mushrooms Poultry Rice Vegetables

28th November 2013

Ceps risotto with French cheese, guinea fowl and sweet beetroot

One of the things I love about cooking is they way you can use your inventiveness to make subtle changes to existing recipes and use the seasons and products at hand instead of a list of prescribed ingredients. So it is here. The ceps risotto is a nice savoury dish for cold days to start with. There are still some fresh ceps on the market […]

eggs Mushrooms Pastry Vegetables

30th September 2013

Autumn quiche with ceps and onion

When I was at university, there was a popular book with the title “Real Men Don’t Eat Quiche”. But I do, and consider myself a real man, nevertheless. I even make tarts, no pun intended. However, a basic quiche uses cream, eggs and bacon and can be rather on the fatty side, especially when you use puff pastry instead of a shortcrust pastry.

Main dish Mushrooms Poultry Vegetables

13th December 2012

Guinea fowl with ceps

A slightly complicated dish where a stuffing of ceps is put beneath the skin of the bird and then served with seasonal Brussels sprouts and chestnuts. There are various reasons to stuff a bird. The main reason is to add substance and flavours. Substance so that a family of six can dine on one chicken and flavour to enhance the often bland, and sometimes dry, […]

Main dish Mushrooms Poultry

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 […]