When Shopping is Cooking
Help! what do I cook? Inspiration follows action. Get thee to a farmer’s market. Open your eyes. Someone else has down all the hard work for you. Till. Plant. Weed. Water. Harvest. Support your local farmer. Buy in abundance and really support your neighbors. Share the wealth and buy twice: enough for a meal and something to preserve in can, dried or freezer. When my friend Earl wrote that he was undergoing “Death by Tomatoes” I could only think of one thing.... Read More
How to make a pain au levain? grow the wheat…
#gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } Once upon a time, there was a Bakery on a farm in Southwest France where wheat is grown that is harvested then sorted, winnowed, and ground... Read More
Come over to my house- Camont.com
It’s been a year since our new site and blog replaced my starter blog here. Now with the addition of yet another upgrade I invite you to jump over to www.kitchen-at-camont.com for the new improved version of Kate’s Blog and a look at what we are doing now in my Gascon Kitchen. Need a little incentive to take an extra minute? how’s this? a Seed-to-Sausage video by darling video peeps Denise and Lenny of www.chezus.com . Welcome to my new Artisan Butchery &... Read More
Easy French all-Butter Pastry
This is my very simple, everyday, anyonecanmakethis Gascon Kitchen All-Butter Pastry. I teach this to all students who come through Camont’s kitchen doors. It breaks the usual prissy pastry rules about chilling flour, butter and water. It is a forgiving sort of crust, a classic French pâte brisée perfect for everything from fruit tartes to the savoury tarte a la tomates that we shared with good friend David Lebovitz. It’s easy. Be not afraid of crust. It will be... Read More
Green Gage Summer- my famous 20 minute company tarte
Had a little chat with Dominique Chapolard today, which led to a conversation with his daughter, the Baker Camille, which led to an invitation for a light supper, which means we jumped up and said yes, which inspired a quick “what do we bring?” from Georgia, Amber and Hansen, who all said the same thing… “your 20 minute company tarte!” While Georgia made the pastry, Amber searched for eggs and Hansen plucked the fruit. My contribution? I planted... Read More
