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Tag Archives: Calvados
A Perfumed Potager in L’Orne
There are buds showing and daffodils coming up right now all showing us Nature’s rebirth, but a finely tended garden in mid-summer is another thing altogether. I saved this piece for our winter time with the intention of delighting my readers. I write … Continue reading
Posted in Alcohol, Bread, Chicken, Food travel, French Regional Foods, Organic Food, Pigeoneau, Poulet Fermiers, Salad, Salad and Digestion, Simple Food, Terroir
Tagged 'The Scented Kitchen' by Frances Bissell, Boudin noir, Calvados, Cider, Cidre, Eco-Tourisme, Floc de Gasgogne, L'Orne, Mortagne-au-Perche, Normandy, Pineau de Charentes, Pommeau, Potager, Prospect Books, Raymond Blanc. Chateau de Villiers, Serif Books, Tom Jaine
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Sauce Source
Why does sauce making get folks into such a proper lather? Gravies and sauces get confused. How to present a dish in its full glory? The routine is familiar and would have been heard in a million or more homes … Continue reading
Posted in Alcohol, Alliums, Batterie, Black Peppercorns, Blue Collar Gastronomy, Burgundy, Chicken, Citrus Fruit, Fonds and Jus, Great Chefs, Onions, Stocks and Stock Making, Wild Funghi
Tagged Airelles, Aromatics, Auguste Escoffier, Calvados, Citrus, Cognac, Confits, Dried Porcini, Escoffier, Fonds, Fumets, Good Vinegars, Sauciers, Stocks, Wine
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Proust’s Legacy makes us all Beneficiaries
As a serious 19th century writer, Marcel Proust possibly did more for the populace for cake than he did with his books. Those few opening lines about how nibbling at a madeleine transported him almost immediately back to a happy childhood at his grandmother’s house in Cabourg (Normandy) … Continue reading
Posted in Alcohol, Blue Collar Gastronomy, Coffee, Food travel, French Markets, French supermarkets, Memories
Tagged Andre Gide, Benedictine, Blue Collar Gastronomy, Cabourg, Cafe au Lait, Calvados, Caramel Beurre Sale, Cidre, Corot, ENO, Etretat, Francis Bacon, Genovese Sponge, Guy de Maupassant, James Joyce, John Minihan, Les Madeleines de Commercy, Louis XV, Madeleines, Marcel Proust, Monet, Offenbach, Oscar Wilde, Pissarro, Samuel Beckett, Tales of Hoffmann, William Burroughs
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Thank You Felix Kir
Why are so many Kirs faux? Why is this splendid aperitif so hard to get right in so many places? I plead for a return to the real thing. Continue reading
Posted in Ingredients
Tagged Aligote, Aperitifs, Armagnac, Calva, Calvados, Chartreuse, Cognac, Creme de Cassis, Digestifs, Felix Kir, Gareth Jones, Gareth Jones Food, Kir, Kir Royale, Les Eaux-de-Vie, Marc, Red wine, Trou Normande, Un Cochon Rinse, Yzarra
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