I love to cook with the seasons and to use seasonal products, provided they are not very expensive such as the morel mushrooms at the moment. One of the early manifestations of Spring is the appearance of young shoots of various vegetables and plants.
Such as bear garlic.
I first ran into this herb in Switzerland where you can find it in the shades in mountain valleys. In fact, you can smell it as the plants grow closely together and emanate a garlicky smell. They are full of vitamin c and have medicinal properties related to the prevention of arthritis, and it is also a slimming agent.
Continue reading Poached Bresse chicken with bear garlic
We had bought some chicken liver at the poultry stall on the market and I had a package of pie dough left in the refrigerator. With some shallots, raspberry vinegar, eggs and cream, I made a nice quiche-like open pie.
Why raspberry vinegar? It is one of those French habits. The vinegar helps to kill any bacteria that might be lurking in the innards and raspberry gives sweetness to the taste. Alternatively, balsamic vinegar or wine can be used with chicken livers.
Continue reading Chicken liver pie
Beef and oyster pie is an old English recipe that stems from the times that oysters were so plentiful that they were cheap enough for the poor to eat. Beef was not cheap but the meat used was not a prime cut. Many recipes use a pint of British ale in the broth.
Beef and oyster sauce is a common dish in Asia, and almost always there is garlic and ginger in the preparation. That became my inspiration.
Continue reading Beef and oyster pie with ginger
At lunch parties, certainly in France, there is an expectation that there will be a starter, a main course and dessert, perhaps even with cheese before the dessert.
So how do you keep all that light? And how do you make it look interesting and taste surprising? Continue reading A verrine recipe of grapefruit, wasabi egg white and prawns
Rabbit is relatively lean meat and not expensive. The animals multiply fast and a lot because they have many natural enemies and feature on the menu of various wild animals and birds of prey.
Man has also been catching rabbit for centuries. It easily falls prey to traps and can be blinded with strong lights, and many poor peasant people have eaten rabbit and made recipes with the animal.
The domestication is relatively recent. Rabbits were raised in cages for food and their fur. In France, the “lapin de Garenne” is the main race and the name refers to the wild rabbit running in the fields. Lapin de Clapier is a domestically raised rabbit (clapier is the name of the cage) while most rabbits are now raised in large quantities on industrialised farms.
Continue reading Rabbit with prunes and cider