Comments for Camont: Kate Hill's Gascon Kitchen

Comment on Inspired Cooking- a January lunch menu by Synchronized Cooking- the new Olympic sport? | Camont: Kate Hill's Gascon Kitchen

Tue, 31 Jan 2012 09:06:36 +0000

[...] was smoking up some duck breasts in the big old 18th century cheminee while my good friend Elaine Tin Nyo was doing much of nothing [...]

Comment on Duck Prosciutto-Charcutepalooza Challenge#1. My Duck Bacon. by Magret Seché | Mad Dog TV Dinners

Magret Seché | Mad Dog TV Dinners — Mon, 30 Jan 2012 19:51:11 +0000

[...] Magret Seché is the smoked breast of a duck that has been raised for foie gras. Smoked duck can be cut length ways and fried like bacon or it can be thinly sliced and eaten like prosciutto ham. Mine came from France via a market stall in the Boqueria, Barcelona. smoked duck breast [...]

Comment on Inspired Cooking- a January lunch menu by Kate Hill

Kate Hill — Sun, 29 Jan 2012 13:31:48 +0000

Bill, what is truly difficult is the limit of time and energy to do it all, n’est-ce pas? But when the gods conspire, there are people to feed, money to burn and the time to do both justice, we attack with vigor and celebration for the bounty at our doorstep. Come back soon. Kate

Comment on Inspired Cooking- a January lunch menu by bill law

bill law — Fri, 27 Jan 2012 14:17:52 +0000

ahhhh,
the difficulty of life in Camont,
which of the (all brilliant) patisseries (in a small but beautiful village i might add) to stop at for a desert treat.
this doesn’t even begin to confront the almost impossible choices that must be made with each visit to the market.
oh my, but your choices for this meal sound just right.
you have my imagination running wild with thoughts of maple cured duck and confit cod ….

Comment on abc-6 by Inspired Cooking- a January lunch menu | Camont: Kate Hill's Gascon Kitchen

Inspired Cooking- a January lunch menu | Camont: Kate Hill's Gascon Kitchen — Fri, 27 Jan 2012 10:52:49 +0000

[...] with Matt from SAF’s Butchery program and Hilary on our 6-week Butchery & Charcuterie study, we did a bit of reconnaissance along Agen’s high street- le Boulevard de la Republic. [...]

Comment on Charcutepalooza kids in a candy store… by Inspired Cooking- a January lunch menu | Camont: Kate Hill's Gascon Kitchen

Inspired Cooking- a January lunch menu | Camont: Kate Hill's Gascon Kitchen — Fri, 27 Jan 2012 09:18:40 +0000

[...] along Agen’s high street- le Boulevard de la Republic. From the Marché Couvert to the Quincaillerie Fabre we sourced some good local products and some good tools to play in Camont’s old Kitchen. [...]

Comment on abc-6 by | Camont: Kate Hill's Gascon Kitchen

| Camont: Kate Hill's Gascon Kitchen — Fri, 27 Jan 2012 09:17:36 +0000

[...] with Matt from SAF’s Butchery program and Hilary on our 6-week Butchery & Charcuterie study, we did a bit of reconnaissance along Agen’s high street- le Boulevard de la Republic. [...]

Comment on MAGYC Pies at Camont by Kate Hill

Kate Hill — Mon, 23 Jan 2012 15:59:08 +0000

that would be BAKED for 2 hours…

Comment on MAGYC Pies at Camont by Kate Hill

Kate Hill — Mon, 23 Jan 2012 15:56:04 +0000

Hi Cathy! everything went in raw and then backed for a good 2 hours until inner temp was 78′C- done. so delicious next day at Dom & Chris’s for lunch.

Comment on MAGYC Pies at Camont by Cathy

Cathy — Sat, 21 Jan 2012 12:31:29 +0000

Beautiful! Did you sear the poultry first or did it go in raw? I am going to make this as soon as possible. Yum