5 NEW things to discover at Camont this summer!
Natural Light Natural Food photography workshops w/ Tim Clinch ONE: Natural Light and Natural Food- learn the inside story of working with our resident professional photographer Tim Clinch (http://timclinchphotography.net/) in a special Paris weekend workshop in early July as well as our 5-day workshops here at the Kitchen-at-Camont. Recently featured on The Foodie Bugle- http://thefoodiebugle.com/article/food-photography/natural-light-natural-food,... Read More
Raising Chickens & the age old conundrum of how to use a dozen eggs: Omelette Catalane
When I bought my first chickens at the Agen Market 18 months ago, it was an experiment in reclaiming the rural roots of Camont, a historic 18th-century Gascon farmhouse on two-and-a-half acres of fertile Garonne River Valley land. I have called Camont home base for over 20 years. I’d come and go as the work and pleasure ed me, sometimes floating away on the big Barge for chartering for months then returning again for months of summer landlocked... Read More
A Sweet Omelet as light as a golden cloud for you!
SPRING My Gascon neighbors call Spring- le saison d’amour the season of love. This morning, this too cold February morning and Valentine’s Day, I found my sweetheart present on the ground outside the chicken coop. Not one, but TWO fat white translucent-shelled duck eggs and the Spring promise of Easter ducklings and next Fall’s Duckfest here at Camont. When I was a girl, my mother had a funny way of nagging us to clean our rooms.... Read More
Pork & Beans- a very faux cassoulet
When the Diva, Judy Witts asked me ‘what are you making for supper?’ I was almost embarrassed to say not Cassoulet. And when she suggested that we post a ‘come one, come all’ let’s cook together on our ongoing, occasional Whole Hog blog, I realized that a simple ‘you too can do this tonight’ version of French Pork & Beans was the answer. When not cooking a full-blown Camp Cassoulet version (see the official... Read More
Charcuterie: Saucisse de Toulouse Part #3- babes in a blanket: the recipe
cleaning sausage casings- chez Sabadini The piggy nursery is housed in a brick and tile roof building. There are five sows with their young, around 8-12 each in individual pens. A red heat lamp keeps the temperature uncomfortable hot for us, wonderfully cozy if you are a hairless little thin-skinned pink piglet. Bruno Chapolard acts as the nursery ‘dad’ and keeps an eye on the new moms and the little ones; feeding and watering them as needed.... Read More
