Comments for Camont: Kate Hill's Gascon Kitchen

Comment on Three things to do on a Sunday morning. Hint? Cook. by Joanna

Joanna — Tue, 07 Sep 2010 14:04:23 +0000

Hi Kate, sorry we couldn’t make the garden thing work (although October remains a real possibility for me) … LOVE this post … I make something very similar to your tomato magic, how long do you think it lasts in the fridge, with it’s covering of oil?

xJoanna

Comment on Three things to do on a Sunday morning. Hint? Cook. by Poulet truffé au persil or a ‘Roast Chicken truffled w/ Fresh Herbs & Bacon’ | Camont: Kate Hill's Gascon Kitchen

Sun, 05 Sep 2010 18:13:03 +0000

[...] my Sunday morning post where I describe making this dish from Michel Guérard’s newest book (with French TV presenter [...]

Comment on Pear Harvest at Camont: chutney, pies, preserves & patience by Podchef

Podchef — Sat, 04 Sep 2010 12:42:21 +0000

Oh, you temptress!! I love pears, but alas, this spring’s frosts killed the blossoms on all this farm’s pear trees, and most of them in the area…. I will be on the look out though, for protected hollows & areas where a few hedgerow pears may have survived spring’s bitter mood. I am eagerly awaiting next spring to see what I have…..

Comment on From San Sebastian with love by sharon

sharon — Mon, 30 Aug 2010 16:53:33 +0000

Kate, what is your favorite way of pickling hot peppers? I’m just slicing them into salt and vinegar. No cooking. And I must remember to do your olive oil/water/lemon juice shaker next time. You make my mouth water. Thanks.

Comment on From San Sebastian with love by Veronica

Veronica — Mon, 30 Aug 2010 16:50:38 +0000

Even before I read the post, I saw the picture and thought, “That’s Getaria!” What a place to eat fish

Comment on French Sunday Lunch with Ile Flottante by Diane

Diane — Mon, 23 Aug 2010 11:38:33 +0000

I really love your blog. Iles Flottante is so delcicious – do you have the recipe? I’d love to give it a go. xxx

Comment on Beautiful Plum Spoon Pudding by Dave Phillips

Dave Phillips — Mon, 23 Aug 2010 03:59:38 +0000

I’m Drooling

Comment on When Shopping is Cooking by Bridget Davis (@bridget_cooks)

Bridget Davis (@bridget_cooks) — Mon, 23 Aug 2010 03:27:44 +0000

Cant beat fresh ingredients!!

Keep sharing the local message.

Thank you.

Bridget Davis (@bridget_cooks)
The Internet Chef
Sydney [Australia]

Comment on Mme. Chapolard’s Paupiettes de ‘Pork’ by Bridget Davis (@bridget_cooks)

Bridget Davis (@bridget_cooks) — Mon, 23 Aug 2010 03:25:49 +0000

Thank you for the great tips!! LOve your pics too

Bridget Davis (@bridget_cooks)
The Internet Chef
Sydney [Australia]

Comment on French PIG- the butcher & the cook workshop + DATES by Chez Us » Charcuterie

Chez Us » Charcuterie — Tue, 17 Aug 2010 16:27:31 +0000

[...] met Dominique Chapolard during a workshop that he teaches at with Kate Hill, French Pig – The Butcher & The Cook. We instantly hit it off with both Dominique and Kate and knew it was only the beginning of a [...]