Category Archives: Capon

Lentils, Shiny Gold and Strong Hopes

‘Turn out the lights, the party’s over They say that, ‘All good things must end’ Let’s call it a night, the party’s over And tomorrow starts the same old thing again’ So sang Willie Nelson. One year ends and another … Continue reading

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Posted in AOC, Baccala, Blue Collar Gastronomy, Capon, Caponisation, Cheese, Chicken, Choucroute, Cipriani, DOP Basilico Genovese, Fermented Foods, Foie Gras, Fruits Glace, Game, Genoa, Harry's Bar, Label Rouge, Pecorino Romagna, Pesto alla Genovese, Pesto alla Genovese, pied de Porc, Polenta, Poulet, Poulet de Bresse, Poulet de Bresse, Poulet Fermier, Poulet Fermiers, Real Italy, Rice, Risotto, Salt Cod, Simple Food, Stocks and Stock Making, supermarkets, Trotters, Venice, Walk with Joy | Tagged , , , , , , , , , , , , , , , , , , , , , , , , | 3 Comments

The Chicken that’s Just for Christmas

Christmas is a time for poultry. In France, the chapon and poularde lead over red meat and game – as popular as are these too.  This tradition makes the family feast something really special as much for flavour as for … Continue reading

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Posted in Alcohol, AOC, Blue Collar Gastronomy, Capon, Caponisation, Chicken, French Markets, French Regional Foods, French supermarkets, Poulet, Poulet de Bresse, Poulet de Bresse, Poulet de Gournay, Poulet Fermier, Sensory Cooking, Simple Food, Speciality Chicken, Wines | Tagged , , , , , , , , , , | 2 Comments

First Catch, then Cook Your Poularde

Contrary to what we thought, Hannah Glasse never wrote that immortal phrase ‘first catch your hare’ – an instruction she was credited with from one of the very first English language cook books from 1747 – ‘The Art of Cookery’  – reproduced so lovingly by … Continue reading

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Posted in Alcohol, Alliums, AOC, Black Peppercorns, Blue Collar Gastronomy, Burgundy, Capon, Caponisation, Chicken, Fonds and Jus, French Regional Foods, Guinea Fowl, Left Overs, No Compromise Shopping, Poulet, Rice, Risotto, Speciality Chicken, Stocks and Stock Making, Terroir, Vinegars | Tagged , , , , , , , , , , , , , , , , , , , , | 14 Comments