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 like garlic and use it a lot. The harvest is in June and July and I found a mountain of fresh garlic at a market in Dieppe – not really known for the garlic culture.

In France there are four kinds of garlic, basically either spring or autumn garlic, white, rose or violet, and almost 30 varieties.

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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 as a mash or, by adding more olive oil, as a velvety cream. I had made some to go with lamb.
I also had some leftover escarole after I had made a salad with burratta.

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Pasta with meat sauce

Sometimes you want something simple and pasta with meat sauce is a kind of comfort food for colder days. I do not like to buy pasta sauce in tins or jars and I did not want to go into the trouble of making a real Bolognese sauce because with the bacon (and mushrooms) it adds up to a rather filling and a bit fat sauce. Bologna, a nice town in a great part of Italy, is not for nothing called La Grassa (the fat one).

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Ode to Spring (lamb chops with fresh vegetables)

Yes, the winter seems to have released its grip on France and we even had a good week of sunshine before the sky turned greyish again. The result was noticeable on the town market as fresh seasonal vegetables appeared on the stalls, from French regions and not from Africa or Spain. I had bought lamb … Read more