From the category archives:


Garbure: a recipe with ham

December 10, 2013

Garbure is neither soup nor stew. It is a celebration of hot broth, salted pork and winter vegetables: turnips, carrots, leeks, potatoes, and a curly green Savoy cabbage. More vegetable than meat, this warming soup either gets a leg of duck confit stirred in at the end to enrich the broth or as below where […]

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Gateau Basque Recipe- a Basque souvenir

October 6, 2013

  This picture is not of my Gateau Basque. This is the Gateau Basque I bought this morning at the Agen market. And guess what? Today is the Fete du Gateau Basque in Basquelandia, so I want to inspire you to take a bowl, a whisk some flour, eggs and sugar and MAKE A GATEAU […]

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Say klah’-foo’-tee’. Clafoutis. Now add a little corn meal… say Millasous.

June 14, 2013

  There is the French way of doing things. And then, there is the Gascon way. When I write from my kitchen desk, I am usually writing in the Gascon tense. Cooking is no exception. So what exactly does it mean when you see something that says ‘Gascon’ ?  Well, aside from the obvious regional […]

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