Could this be your Perfect Pig on an October morning?
The Agen market is full of surprises on a perfect fall morning. Today, shopping for quince, cress, and cilantro I ran into a drove of pigs. Free-range, pasture-raised French pigs. Like a stage setting, simplicity itself- one knife, a cleaver, a wooden block, & a smile. Julien Veyrac of Tournon d’Agenais No one was more surprised than me to meet the new butcher boy on the block and discover some damn good looking charcuterie and fresh pork. Merci, Julien for taking... Read More
Bon Jour les Poulets!
Created by Julia Leach, 8-week stagiere at the Kitchen-at-Camont. Fall ’09. Read More
Sunday Grasse Matinee- hatching ideas
I love it when I feel I am in the middle of something. It doesn’t happen often being a bit of a “living on the edge” sort of person- in all senses. But when it does, I feel that delicious “a-ha!” moment welling up out of my back brain and jumping out of my mouth onto The Keyboard. A-ha! Locavorism is my way of being a lazy bum- what’s growing outside the door? dandelions? rosemary? rosehips? A-ha! Organic Gardening is also wonderfully lazy,... Read More
and now a word from our sponsors….la basse-cour!
This French life is full jour & nuit of good food, hard work, and harvest. Although Camont is no longer the grand historic farm it was in the 18th century, we do stand on centuries of terra firma that resonate of good food cooked largely from la basse-cour- the farmyard of laying hens, ducks, geese and guinea fowl. #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 33%; } #gallery-1... Read More
How to stuff a Cabbage- a la Francais
When Robert Reynolds talks, I listen. And when he writes… I start cooking. It doesn’t take long for Robeirt (please say with a French accent) to inspire me in the kitchen with these sweet bébé choux farcis. His ‘emotional language of food’ extends all the way from his Chef’s Studio tucked behind a noted Pizza Joint on a side street in Portland, Oregon to my 18th-century farmhouse on a quiet French canal in Gascony. We are cooking pals, best... Read More
