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
les petits gateaux de Marie de Chèvre- little goat’s cheese cakes
little goats cheesecakes There is something about these little cheese cakes, tangy with fresh goats cheese- les faiselles- softer than cream cheese, rich but not too. I make them with eggs from the little black hens here at Camont so they are stained deep saffron yellow and taste beyond delicious. I spooned the thick batter into brown paper baking cups I bought so long ago I can’t remember where. They puffed and huffed and rose above the edges... Read More
MAGYC Pies at Camont
a MAGYC PIE... There are pies and there are PIES. There is magic and there is MAGYC. And yes, this is a bonafide, real, authentic MAGYC PIE. Over the years, I have dabbled in savoury pies as the visual and gustatory homage to Monsieur Monet’s painted pies here, here and here, of course! But this week as Fran and Ian from Melbourne, and Hilary from Sonoma, and Matt from Welbeck descend on the Chapolard home for lunch, we’ll be bringing... Read More
M’aidez! c’est May Day! Sirop des Roses…
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Poule-au-Pot…a chicken in every pot.
Camont's Henri IV Merci Henri IV*. You started a culinary tradition that outlasts event he most political promises when you declared in the late 1500′s- Si Dieu me prête vie, je ferai qu’il n’y aura point de laboureur en mon royaume qui n’ait les moyens d’avoir le dimanche une poule dans son pot! If God spares me, I will ensure that there is no working man in my kingdom who does not have the means to have a chicken in the pot every... Read More
