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 were there on our truffle adventure.
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).
In the past I did not like to eat green beans in restaurants and certainly not in canteens as the green vegetable bomb was usually cooked to death with no vitamins left, a darkish colour and as bonus sometimes a string that got caught between you teeth.
Part two of three recipes I made with one single lobster. Here I will be using the eggs that were under the belly of the female lobster and which I scooped up with a spoon. The little biology I know of lobster is that the eggs first start inside the female. A female lobster mates after she has shed her shell – which lobsters do almost every two months in a process called moulting – and that explains how the male lobster can penetrate another lobster.
The other day I was on the market a bunch of raw beetroots. Normally they are sold individually in large bulbs, sometimes cooked. The bunch had nice leaves which the greengrocer cut off, but I later learned that those leaves are an excellent source of vitamin A, and you can eat them raw or cooked. … Read more
Sometimes you can make a delicious dish without much trouble at all. Like this simple roasted chick. I bought the small bird because an entire chicken, especially a free-range chicken, is a bit much for just two persons. But if you are making a meal for four then a full-sized chicken will do, you just … Read more