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Category Archives: Graisse d’oie and Confit de Canard
Schmaltz, Oma style
With more and more UK food stores, from hypermarket barns to our neighbourhood late night shops, most times now stocking Duck or Goose Fat and some delicatessens even selling Italian Lardo, a third option is missing. It’s where we should go next. … Continue reading
Posted in Austrian Cooking, Blue Collar Gastronomy, Bread, Comforting Foods, Curing and Smoking, Fish, Good Potatoes, Graisse d'oie and Confit de Canard, Simple Food, Smoked Fish, South West French Cuisine, Terroir
Tagged 'In Search of TASTE', 'Nose to Tail' Eating, Austrian Cooking, Blue Collar Gastronomy, Fergus Henderson, Horseradish, Knoddel, Knusper Grammeln, Kren, Meerettich, Oma's Cooking, Roggen Brot, Rye Bread, Schmaltz, Styria, Tewksbury Mustard
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Autumn’s in the Woods
Do I have a favourite season? Immediately I’d say Autumn because long hot sunshine days rather pull me down. But this is rubbish. All the seasons have their special moments and merits. Autumn just happens to over brim with Richness, … Continue reading
Posted in Alcohol, Alliums, Black Peppercorns, Blue Collar Gastronomy, Dry Martini, Food travel, Foraging, Game, Good Potatoes, Graisse d'oie and Confit de Canard, Real Italy, Richard Olney, Stocks and Stock Making, The Good Cook Series, Wild Funghi, Wine Boxes
Tagged Autumn, Autumn Cooking, Cepes, Family Feasting, Family Sunday, Foraging, Fresh Chestnuts, Game Birds, Juniper, Les Navets, Master Stock, Porcini, Red Cabbage, Roe Deer, Sauce Making, Stocks, Venison, Wild Funghi
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SIA 2012 will be Ferrets to Foie Gras, Fine Foods and All
Excitement builds across France this week, as well as for this writer - I’m like a 5 year old those few days before Christmas Eve. Why? Because we are a few days off the opening of the ‘grande spectacle’ that is the 2012 … Continue reading
Posted in Agrumes, Alcohol, Blue Collar Gastronomy, Brassserie Lipp, Bread, Capon, Chicken, Fish, Foie Gras, Food Influencers, Food Marketeers, Food travel, French Markets, French supermarkets, Graisse d'oie and Confit de Canard, Guinea Fowl, Label Rouge, Latest Trends, Lenten traditions, No Compromise Shopping, Oysters and Shellfish, Pigeoneau, Poulet, Poulet de Gournay, Poulet Fermier, Simple Food, South West French Cuisine, supermarkets, Terroir, The Food Business, Veal, Wild Food, Wild Funghi, Wine Making and Viticulture
Tagged Basse-Cour Farming, Blue Collar Gastronomy, Chapons, Concours General, Ducks & Geese, Paris, Porte de Versailles, Poulets Fermiers, Rare Breeds, Salon des Fromages, Salon International de l'Agricole, SIA 2012
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Board a Red Eye Ferry for your Festive Food
Seeming to have only just fallen asleep, my ‘phone alarm goes off at 04h00 - it’s the Thursday before Christmas Day. Out of bed, showered, coffee’d – one sugar please - and we on our way on near empty roads to the port. … Continue reading
Posted in Alliums, Archaeology and Food, Batterie, Blue Collar Gastronomy, Capon, Caponisation, Chicken, Foie Gras, Fonds and Jus, Food of the Ancients, French supermarkets, Fruits Glace, Graisse d'oie and Confit de Canard, Great Chefs, Label Rouge, Oysters and Shellfish, Poulet Fermiers, South West French Cuisine, Speciality Chicken, Stocks and Stock Making, supermarkets, Terroir
Tagged Boulogne-sur-Mer, Bouzique Oysters, Champagne, Choucroute, Christmas Table, Confits, Foie Gras, Fresh Foie Gras, Georges Blanc, Glorieuses de Bresse, Leclerc, Pigeoneau, Sauce Making, Shopping made a Pleasure not a Chore, Speciality Potatoes, St Vaast Oysters, The Christmas Feast
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Foie Gras Explained for the Mis-informed, Mis-understood and Miserable
‘Cruel Food’ Sold Under the Counter at Selfridges screamed last night’s front pages of the London Evening Standard, London’s free newspaper read by commuters on their way home. ‘Shocking’ yelled the photo caption in bold letters. Quite aside from there … Continue reading
Posted in Blue Collar Gastronomy, DOP, Foie Gras, Food of the Ancients, French Markets, French supermarkets, Graisse d'oie and Confit de Canard, Origins of our food, Sout West France Cuisine, supermarkets, Terroir
Tagged Elevage, Foie Gras, Foie Gras Gavage, Perigord, South West France, Strasbourg
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First, Steam your Confit
This piece is a bit random. A kind of memory fall-out, allow me a madeleine moment gently prompted by Tilly from Spectator who mentioned how much she liked my stuff posted already on the magical Sud-Ouest – Musketeers, Cathars, Crusaders, open rugby and Spanish … Continue reading