Lamb Tails from the Keeping Kitchen.
If wishes were beggars, horses would ride… or be careful what you wish for. This little cook wished for lambs a couple of years ago. Lamb is quite dear here in France. Why? No idea! So I decided to grow my own. After all the grass at Camont is lush and green all summer. And we already had chickens, ducks, cats and Bacon to tend. What could be so difficult? The two little lambs were cute. CUTE they were, with black lunettes de soleils spots... Read More
Weekend Breakfast-at-Camont. Asparagus & HAM
It begins here, with two good ingredients. Ham- Eric Ospital’s Ibaiona brand from the Basque Country. Asparagus- local, just picked and carried to the market so fresh it snaps. This week, my Kitchen Godmother, Vétou Pompele, came by for weekend breakfast (a decidedly not French event) and asked me what I would make for her. I grabbed a copy of my first cookbook that chronicled my early days sailing on the Julia Hoyt and said, “Your... Read More
Jambon de Bayonne en fête! A Basque Country road trip with Kate.
What’s red and green and red and white… and ham all over? The Foire au Jambon in the colorful Basque port of Bayonne. A memory of a Bayonne surfaces from a long ago road trip looking for marine goods along the Atlantic coast for my barge, the Julia Hoyt. Rope, cord, and lines I was searching. I drove along the river port of the Adour outside of Bayonne in the very southwest of Southwest France looking for some fishermen, a working boat... Read More
here chick, chick, chick… they’ve flown the coop!
The mother hen in me is clucking around the Internet, pecking over at Twitter, and flying over the Wire as my SAF chicklets leave their nest for the first time to work in real life farms and butcher shops across the UK and here in France. Here in France over at the Chapolard farm, Matt joins newly arrived AB&C student Hilary for an early 6 am call to start work butchering the newly arrived pig carcasses. Today they’ll be making saucisson,... Read More
Charcutepalooza Grand Prize Winner- acookblog.com’s Peter Barrett
Peter Barrett's Rubber Boots Bravo. Bravo, Bravo, Bravo to you all! And especially to Peter Barrett, the persistently innovative, mouthwatering edgy talent from cookblog who swept the votes to become the Grand Prize Winner of the ‘Year of Meat’ called Charcutepalooza. Peter’s contemporary tastes on traditional charcuterie reflects a new look at the oldways of curing and cooking we are discovering across the globe. I like it.... Read More
