On my birthday this year Alfonz treated me to a traditional French Cassoulet in St. Jeans Minervois paired with the local Muscat. Now, there are different villages in a triangle around Capestang whom all claim to be the origin of Cassoulet. They all … Continue reading Not so slow cooked Cassoulet
The mayor's wife sent over a giant organic savoy cabbage from her father's garden, and along with the generous gift, she told me how she makes her favourite soup from duck confit. Confit is a traditional French dish of slow cooked duck in its own fat. The end result is a super soft, tender and flavourful … Continue reading Duck Confit Soup with Beans and Savoy Cabbage
Learn to make rouladen for any occasion, serves well at parties, looks great and tastes even better
Autumn in the Languedoc where I live brings beautiful pumpkins and squash in a variety of colour and shapes. Here we follow the 100 mile rule, and eat only the local products and seasonal fruits and vegetables. For Halloween we carve jack o'lanterns from the big bright orange variety, which you can find all over … Continue reading Thai Coconut Pumpkin Soup
My dear friend taught me this recipe today. Boston Clam Chowder, made with fresh local clams here in Southern France. It turned out delicious.
A rich tasty southern French dish, which is the perfect pairing between the Navet, a type of turnip or root vegetable, cooked in the fat of a duck. Subtle, heavy, perfect for a cold day like today, nearing winter. Causses Navet de Pardailhan with roasted duck breast Ingredients 2 large duck breasts 1 kilo Causses … Continue reading Causses Navet de Pardailhan
Ingredients: 4 cups bread cubed (day old) 1 cup celery 2 large onions diced 1-2 garlic cloves crushed 1 cup chicken stock 1/2 cup chopped walnuts 2 Tbsp Provence herbs 1 Tbsp white pepper 1 large apple cored, peeled and chopped Method Step 1: Brown onions in olive oil Step 2: add garlic & … Continue reading HOW TO MAKE: Poultry Stuffing In Five Easy Steps