Comments for Camont: Kate Hill's Gascon Kitchen

Comment on Life and Death in Gascony- an artisan life by Lamb Tails from the Keeping Kitchen. | Camont: Kate Hill's Gascon Kitchen

Lamb Tails from the Keeping Kitchen. | Camont: Kate Hill's Gascon Kitchen — Sun, 20 May 2012 14:50:11 +0000

[...] two little lambs were cute. CUTE they were, with black lunettes de soleils spots and meaty haunches… and voracious, [...]

Comment on Spring Market inspiration. Open your eyes! by Katie

Katie — Sat, 19 May 2012 18:23:19 +0000

We had those tiny new potatoes last night – skillet roasted and wonderful! I was tempted to eat them raw…. Spring is so wonderful!

Comment on Market Report- Spring in Southwest France by Becky Simpson

Becky Simpson — Mon, 07 May 2012 23:52:24 +0000

I love this soup. I grow radishes just for the greens.

Comment on Poule-au-Pot…a chicken in every pot. by Spring Market inspiration. Open your eyes! | Camont: Kate Hill's Gascon Kitchen

Sun, 06 May 2012 16:29:23 +0000

[...] carcasses for a buck each. ( I’ll post my simple version of Gascony’s regional dish- a Poule-au-Pot from A Culinary Journey in Gascony under [...]

Comment on Spring Market inspiration. Open your eyes! by annechung

annechung — Sun, 06 May 2012 16:12:07 +0000

It’s therapy in a world where everything is packaged, politics, the news, the culture, the religion …. everything. Also the freshness…. where things have not been picked and packaged days ago and truck in from hundreds of miles. I asked one of my nephews about our trip to Eastern Turkey…. which food was the tastiest, he said… the hamburger. Hamburger? Yes, it took the restaurant quite a long time to cook it, they probably had to go to the butcher next door, have him grind up the meat of the animal that was slaughtered the night before and cooked it for us. The meat abroad is so fresh. I remember eating the sweetest carrot in Southern Italy…. there is no comparison!

Comment on Spring Market inspiration. Open your eyes! by Lucy

Lucy — Sun, 06 May 2012 16:04:58 +0000

Those new potatoes look amazing, Kate. Your post is inspiring me too.

Comment on it’s all about the buzzzzz: NEW working grrls-at-Camont by Spring Market inspiration. Open your eyes! | Camont: Kate Hill's Gascon Kitchen

Sun, 06 May 2012 09:42:30 +0000

[...] get a great baguette at l’Envie de Pain (thanks Pierre & Valerie!), take my weekly beekeeping lesson from Narcisse, pick up some house paint or maybe get a blood test at the Laboratoire and get Bacon groomed, I can [...]

Comment on My Keeping Kitchen! A is for Asparagus by Weekend Breakfast-at-Camont. Asparagus & HAM | Camont: Kate Hill's Gascon Kitchen

Sat, 28 Apr 2012 07:17:07 +0000

[...] is a great dish to just use the tips and reserve the stalks for soup or my gingered aspargus stem pickles. I served the barely cooked asparagus while Vetou poured Champagne. The poached eggs have yolks as [...]

Comment on My Keeping Kitchen! A is for Asparagus by Cathy

Cathy — Thu, 26 Apr 2012 15:20:35 +0000

LOVE the idea of asparagus STICKS. And the gingery vinaigrette? Totally genius. From one keeping kitchen to another, sending hugs, Cathy

Comment on Three things to do on a Sunday morning. Hint? Cook. by My Keeping Kitchen! A is for Asparagus | Camont: Kate Hill's Gascon Kitchen

My Keeping Kitchen! A is for Asparagus | Camont: Kate Hill's Gascon Kitchen — Thu, 26 Apr 2012 14:51:27 +0000

[...] http://kitchen-at-camont.com/2010/09/05/three-things-to-do-on-a-sunday-morning-hint-cook/ [...]