Savory Dishes

Recipes | Savory Dishes

Country bread tartines with fresh goat’s milk cheese, marinated anchovies and grilled vegetable relish

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This take on the Italian favorite bruschetta came about as a way to use leftover grilled vegetables.  I had grilled fish filets with summer veggies and had veggies left over.  Of course, you can start from scratch but it seems like a lot of work for what was, for us, a light summer supper.

Country bread tartines with fresh goat’s milk cheese, marinated anchovies and grilled vegetable relish Read More »

Slide 1

This take on the Italian favorite bruschetta came about as a way to use leftover grilled vegetables.  I had grilled fish filets with summer veggies and had veggies left over.  Of course, you can start from scratch but it seems like a lot of work for what was, for us, a light summer supper.

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Recipes | Savory Dishes

Beef shoulder braised in red wine with green chard and pearl onions

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The weather took a cold turn recently here in Orthez; after several weeks of hearing the weatherman say we were having June weather in April, now it has turned March cold. This chilly spell put me in mind to make something simmered and comforting. So in passing by the butcher’s shop in the market Saturday,

Beef shoulder braised in red wine with green chard and pearl onions Read More »

Slide 1

The weather took a cold turn recently here in Orthez; after several weeks of hearing the weatherman say we were having June weather in April, now it has turned March cold. This chilly spell put me in mind to make something simmered and comforting. So in passing by the butcher’s shop in the market Saturday,

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Recipes | Savory Dishes

Chickpea and butternut squash hummus

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This is  a recipe that I recently cooked for a tasting at O Panier Local, the cooperative farm store here in Orthez where I work as a volunteer. The idea was to present an easy dish for the Holidays made primarily with local produce from the store. This inspired me to add local butternut squash

Chickpea and butternut squash hummus Read More »

Slide 1

This is  a recipe that I recently cooked for a tasting at O Panier Local, the cooperative farm store here in Orthez where I work as a volunteer. The idea was to present an easy dish for the Holidays made primarily with local produce from the store. This inspired me to add local butternut squash

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Recipes | Savory Dishes

Pan roasted duck breast with roasted quince and cabbage

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The arrival of quince is a landmark of late fall:  quince are traditionally the last tree fruit of the year to show up on the farm stands, usually in mid to late November. So they have for me an association with the holidays of the end of the year.  This may be, in part, because

Pan roasted duck breast with roasted quince and cabbage Read More »

Slide 1

The arrival of quince is a landmark of late fall:  quince are traditionally the last tree fruit of the year to show up on the farm stands, usually in mid to late November. So they have for me an association with the holidays of the end of the year.  This may be, in part, because

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Recipes | Savory Dishes

Chicken tagine with olives and preserved lemon

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Paula Wolfert called this dish “one of the great combinations of Moroccan cookery”, and its hard to argue with her.  Its a very satisfying dish indeed, especially when made with the legs of older, free-range farm chickens, full of flavor.  And be sure to use lemons you have preserved yourself (see my recipe for preserved

Chicken tagine with olives and preserved lemon Read More »

Slide 1

Paula Wolfert called this dish “one of the great combinations of Moroccan cookery”, and its hard to argue with her.  Its a very satisfying dish indeed, especially when made with the legs of older, free-range farm chickens, full of flavor.  And be sure to use lemons you have preserved yourself (see my recipe for preserved

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Recipes | Savory Dishes

Pork cheeks braised with Normandy apple cider and violet artichokes

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Tiny violet artichokes are one of the joys of late spring.  The pale green new leaves are tender enough to eat whole, especially if slowly braised.  Pairing them with rich, meaty pork cheeks simmered in Normandy apple cider, is a sure winner; the region of Normandy is known for pork, apples and artichokes so it

Pork cheeks braised with Normandy apple cider and violet artichokes Read More »

Slide 1

Tiny violet artichokes are one of the joys of late spring.  The pale green new leaves are tender enough to eat whole, especially if slowly braised.  Pairing them with rich, meaty pork cheeks simmered in Normandy apple cider, is a sure winner; the region of Normandy is known for pork, apples and artichokes so it

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Recipes | Savory Dishes

Pork chipolatas sauteed with fava beans, fava leaves and green garlic.

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When planting fava beans for ground cover and to add nutrients to poor soil, one tends to forget that, with very little work, you may end up with a whole bunch of fava beans. One of the beauties of favas is that, not only are the beans delicious, but the leaves and flowers are edible

Pork chipolatas sauteed with fava beans, fava leaves and green garlic. Read More »

Slide 1

When planting fava beans for ground cover and to add nutrients to poor soil, one tends to forget that, with very little work, you may end up with a whole bunch of fava beans. One of the beauties of favas is that, not only are the beans delicious, but the leaves and flowers are edible

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Recipes | Savory Dishes

Spring lamb sweetbreads with cream and leeks

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Living need the Pyrenees, where sheep’s milk cheese is king, inevitably means spring lamb.  Ewes need to have lambs to continue producing milk, and the male lambs are of very little use on a dairy farm. Thus in the spring, when they are between 30 and 50 days old, the male lambs are culled from

Spring lamb sweetbreads with cream and leeks Read More »

Slide 1

Living need the Pyrenees, where sheep’s milk cheese is king, inevitably means spring lamb.  Ewes need to have lambs to continue producing milk, and the male lambs are of very little use on a dairy farm. Thus in the spring, when they are between 30 and 50 days old, the male lambs are culled from

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Recipes | Savory Dishes

Gratin of green chard

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Late winter-early spring is a lean time at the farmer’s market (wow, hearing myself say that, it is hard to believe that it is already turning toward spring!).  The last of the fall harvest – winter squashes, pears, apples, onions, garlic – are getting old and a little rough looking.  Spring veggies are still just

Gratin of green chard Read More »

Slide 1

Late winter-early spring is a lean time at the farmer’s market (wow, hearing myself say that, it is hard to believe that it is already turning toward spring!).  The last of the fall harvest – winter squashes, pears, apples, onions, garlic – are getting old and a little rough looking.  Spring veggies are still just

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Recipes | Savory Dishes

Confit de canard – preserved duck legs

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Confit de canard, or preserved duck, is an indispensable dish of southwestern France and a warm, comforting dish on a cold winter evening. Its origin lies in the culture of duck farming that has shaped the entire region, from the Pays Basque in far southwest, north to Gascony and east to the area around Toulouse.

Confit de canard – preserved duck legs Read More »

Slide 1

Confit de canard, or preserved duck, is an indispensable dish of southwestern France and a warm, comforting dish on a cold winter evening. Its origin lies in the culture of duck farming that has shaped the entire region, from the Pays Basque in far southwest, north to Gascony and east to the area around Toulouse.

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