Sunday Thanks for a great year of friendship
Tuscan Black Kale ** While you home-friends are thinking of leftovers and retail therapy on a big scale (aka day after Thanksgiving), here on the French Kitchen ranch in Southwest France, we are just getting ready for the big day. Just like extended and distant families have to rearrange Christmas and school holidays, this bi-cultural life means accommodating the American mindset within a French framework. Sunday is a better day to invite 12 bi-cultural people for a mid day... Read More
Pork & Beans- a very faux cassoulet
When the Diva, Judy Witts asked me ‘what are you making for supper?’ I was almost embarrassed to say not Cassoulet. And when she suggested that we post a ‘come one, come all’ let’s cook together on our ongoing, occasional Whole Hog blog, I realized that a simple ‘you too can do this tonight’ version of French Pork & Beans was the answer. When not cooking a full-blown Camp Cassoulet version (see the official recipe here!), I sometimes... Read More
Season Changes- weekend cooking breaks from Cassoulet to Confit de Canard
Gotta love the l’ete Indienne we’ve been having this year. If there could be a more perfect fall, it would have to be like this one in a favorite painting of Monet’s little studio boat that he rowed along the Seine and her tributaries. Here along the Canal de Garonne, my own canal has been aglow with turning leaves that rolled from acid green to yellow, from gold to deep ochre with a splash of plum and bright red thrown in for fun. It’s just as well the... Read More
Stirring the Pot at Departures Magazine- Cassoulet Cassoles
November is a funny month.Funny Strange.Changes seems to begin at the end of the Fall season. New Presidents for some- Nov 4, Remembrances of past peace efforts for others- Nov 11, Turkey and Thanks- Nov 27, and yet another year under the belt- Nov 29. For better or for worse, November is my month. The last couple of years I have been celebrating its gloomy and drizzling arrival with the warmest of all French regional dishes…Cassoulet. Camp Cassoulet continues to be a popular... Read More
