I have done lots of slow-cooked beef dishes with red wine. This is with white wine. It’s based on a French recipe from the Alsace region and calls for Riesling or Sylvaner. Beef cooked in red wine has a hearty, wine-y flavor. This was a bit lighter and the wine taste was much less intense. Beef Stewed in White Wine Total time: 4 hours 15 minutes prep time … Continue reading →
Everyone should have a good recipe for wild boar…. Shouldn’t they? It’s hunting season in the mountains (and everywhere else). Our friend doesn’t hunt but the locals in the village regularly bring him a leg of boar or haunch of venison. I bring him the celeriac whenever we visit…. For some reason, he can’t get celeriac in Spain. Wild Boar Stew 32oz (2000gr) wild boar 1 liter red wine 2 … Continue reading →
I’m so sick of butternut squash I could scream. I was so pleased and proud as I picked them and cured them and stored them last fall. I had 24 of them, all sizes, but mostly big. I was sure they would be gone by December. At the very latest the middle of January. They’re only supposed to ‘keep well for 4 or 5 months’. I’ve made soups, made purée … Continue reading →
Barley. Barley has been an important food crop for the last 10,000 years or so. Barley beer was probably the first drink developed by Neolithic humans. Barley has been used as currency. Barley is good for us. And yet, as food, most of us know it only as one half of Campbell’s Beef Barley Soup. We’re very familiar with it’s other uses. When I was at university I learned about … Continue reading →
We went to the ‘city’ yesterday. Bordeaux. It was for an annual doc appointment for mon mari (it was fine) and the shopping we save to do in the big stores. Our little provincial backwater, lovely though it is, is somewhat lacking in the choices offered by the mega-stores in Bordeaux…. You know, the kind where the staff wears roller skates to get around. One of the more important things … Continue reading →
‘White chocolate is what’s left after you take the chocolate out of chocolate.’ I don’t consider it calorie worthy. I did think it was the same as White Almond Bark. I was wrong. The white part of White Almond Bark can be made from vegetable or animal fat and is usually white. It likely has had nothing whatsoever to do with an actual cocoa bean. White chocolate is ivory in … Continue reading →
I would like a fox, please. If anyone is planning on giving me a gift for St. Patrick's Day, I would like a fox, please. Actually 2 foxes – a male and female, of procreating age and inclination. And hungry. They should be very, very hungry. I'm told there used to be fox here…. Now there are just lots and lots of rabbits. When we lived in the Vendée, our … Continue reading →
