Tourteau Fromage de Chevre- a goat cheese treat!
Goats. Cheese. Cake. Our day started on Goats, moved into Cheese- chèvre, of course, and then finished on Cake. Goat’s Cheese Cake. I welcomed @SabinaCuisina into the Gascon Kitchen a short week ago, fresh from midterms at her culinary institute and ready for a Gascon Spring Break. (thanks to hubby TP!) Sabina was not the first person in the Gascon Kitchen that lives and breathes cheese- goats, sheep or cow! But she is the first person to come who actually tends and milks... Read More
How to butcher & cook a “French PIG” ?
Remember that old joke about the three-legged pig? There are a thousand variations on the location, characters and punchline. My own goes like this: A Novice American Butcher was wandering through the bucolic landscapes of Southwest France looking for a Charcuterie Farm. He spots a Frenchman with a large suitcase and a cleaver in a field. Behind the beret-sporting Charcutier is a very Large White Pig with a Yorkshire accent with just three legs. “Pardon monsieur,”... Read More
Poule-au-Pot…a chicken in every pot.
Camont's Henri IV Merci Henri IV*. You started a culinary tradition that outlasts event he most political promises when you declared in the late 1500′s- Si Dieu me prête vie, je ferai qu’il n’y aura point de laboureur en mon royaume qui n’ait les moyens d’avoir le dimanche une poule dans son pot! If God spares me, I will ensure that there is no working man in my kingdom who does not have the means to have a chicken in the pot every Sunday! France's Henri... Read More
