Synchronized Cooking- the new Olympic sport?

truffled homemade pasta coming up! I imagine fireflies pulsing in rhythm in a tree in some remote forest. Then a school of little silver fish darting left in unison, then blinking silver right. A flock of seabirds part the clouds in graceful aerial hijinks. Although I ranted  about the predictable trending trend a couple of weeks ago, I must give homage to the way we pulsing cooking blogging folks group up together and light the barren forest with... Read More

Inspired Cooking- a January lunch menu

Pre-1970 Cooking. Cooking in France. Cooking in Gascony, France. What inspires you to cook? A recipe? A photograph in a cookbook? A blog post? Here at Camont, I look around my Gascon world for the everyday inspiration that has fueled generations of good Gascon cooks. This month’s inspiration? Muddy farmyards clucking with fat hens and fatter ducks, fields of growing wheat shoots just 6 inches high, plum orchards in bloom anticipation, and... Read More

Duckys- cornmeal ducklard cookies

It is just 26 days to D-day. January 1 2010 is Duck Day and I’m  counting days to my arrival on Podchef Island to help the @podchef himself, farmer, chef and food guru Neal Foley, kill, cook, cure and eat a few dozen meaty Rouen ducks. Someone declared December as ‘all-duck, all the time’ month. So as December’s kitchen becomes more and more infused with the scent of duck, I took a break from savory to sweet with these melt... Read More

Camp Confit Preview

Please enable Javascript and Flash to view this Flash video. Making confit de canard or preserved duck is a Gascon winter kitchen game of duck, duck, goose. Although I posted these pix on my old blog now referred to as ‘The Archives’, I wanted to share these again as a step-by-step slideshow and appeteaser for this winters confit making workshops. For more information click here- DUCK+. swfobject.embedSWF("http://www.flickr.com/apps/slideshow/show.swf?v=71649&offsite=true",... Read More