Tag: garlic

13th February 2017

Rabbit with garlic and sherry

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 more than in the supermarket while the seller also makes a […]

Preserves

21st June 2015

Fresh garlic in olive oil (Ail nouveau confit)

This weekend I made several jars of fresh new garlic preserved in olive oil. It is a very tasty condiment that allows you to use healthy garlic all year long. Garlic is an ingredient that has its fans and fiends. It is a healthy bomb of vitamin, some find it tasty and others hate the smell, in particular afterwards on the breath of others. I […]

Beef Main dish Seafood Vegetables

16th March 2015

Beef and oyster pie with ginger

Beef and oyster pie is an old English recipe that stems from the times that oysters were so plentiful that they were cheap enough for the poor to eat. Beef was not cheap but the meat used was not a prime cut. Many recipes use a pint of British ale in the broth. Beef and oyster sauce is a common dish in Asia, and almost […]

Main dish

30th October 2014

An Autumn stew with rabbit

Rabbit is a white meat and fits in low-calorie diets. It has a tender taste. It is Autumn, so there are a lot of root vegetables on the market such as turnips, celery, and parsnip. Rabbit dishes usually contain beer, or mustard, or tarragon, or a combination. I took beer and combined this into very tasty stew.

Main dish Poultry Vegetables

24th September 2014

Chicken with 40 cloves of garlic, revisited

The chicken with 40 cloves of garlic is one of those rustic traditional dishes that are a pleasure to make and eat. Forty is just an approximative figure, as in Alibaba and the forty thieves, but there is indeed a lot of garlic in it. You do not peel the garlic but let it cook in oil so that you get a puree that can […]

Fish Main dish Potatoes Seafood

8th September 2014

Sole with clams and crushed potatoes

We often go to Dieppe and buy fresh fish there on the quay, walk around the market and have lunch in one of the many restaurants. A favourite place often serves “crushed potatoes’ as a side dish – cooked potatoes crushed with a fork and some cream for smoothness. Back home, I tried my version to accompany a dish of small sole with a clam […]

Soup

14th May 2014

Soup with young fresh garlic

At the moment you can buy fresh garlic in France. They look a bit like spring onions. The bulb has not developed much yet and there is a long green stem. Over the next few months the bulbs will grow and the stems will dry out and lather either be cut off or be used to string the bulbs together.

Cabbage Fruit Main dish Poultry Vegetables

30th April 2014

Guinea fowl on a bed of vegetables and fruit

Guinea fowl is widely available in France and I find slightly more tasty than chicken and also belief their production is less intensive. I could be wrong of course as the one I bought for this recipe came from a leading supermarket poultry brand (Loué). But it is supposed to be less fat than a chicken and have more vitamins and minerals.

Cabbage Main dish Potatoes

12th March 2014

Skordalia and escarole mash

I am not a big fan of fusion cuisine and rather stick to a style. But sometimes the hazards of the seasons, the menu and the larder create interesting cross-cultural combinations. So it was with this Greco-Dutch dish. It is vegetarian but you can have meat with it, like veal chops. Skordalia is a Greek potato, garlic and olive oil mixture that you can use […]

Main dish Mushrooms

3rd March 2014

Slow snail fry

For a while I had been keeping a jar of snail in the larder. I had bought them at a food fair from the Bonvalot snail farm in the Jura. They “raise” snail in a natural surrounding and cook them in a herb stock without any added chemicals. I also had a large string of Lautrec garlic bought on the market of Lalbenque when we […]