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Roasted tomatoes

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Tomatoes from our garden, ready for roasting, to go into a soup made with roasted tomato and garlic, basil and a bit of crème fraîche.  If you are thinking “do we have to hear more about what Jim is growing in his garden?”, I can only ask for your indulgence.  I am a dyed-in-the-wool city […]

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Tomatoes from our garden, ready for roasting, to go into a soup made with roasted tomato and garlic, basil and a bit of crème fraîche.  If you are thinking “do we have to hear more about what Jim is growing in his garden?”, I can only ask for your indulgence.  I am a dyed-in-the-wool city

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Photos from les Fêtes d’Orthez

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The city festival for Orthez has come and gone for another year, and with its ending, it feels like the summer has reached its height. Everyone runs a little amok, then gets back to the business of life.  Ortheziennes are starting to talk about the upcoming return to work and school.  Here are a few

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Slide 1

The city festival for Orthez has come and gone for another year, and with its ending, it feels like the summer has reached its height. Everyone runs a little amok, then gets back to the business of life.  Ortheziennes are starting to talk about the upcoming return to work and school.  Here are a few

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Drying hot chilies

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Here is a garland of fresh chili peppers ready for drying, hung on the front of our house in imitation of the method used for making Piment d’Espelette. Fresh hot peppers are not that easy to find in a Orthez, as the French taste in spicy food runs to the mild side.  So we decided

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Slide 1

Here is a garland of fresh chili peppers ready for drying, hung on the front of our house in imitation of the method used for making Piment d’Espelette. Fresh hot peppers are not that easy to find in a Orthez, as the French taste in spicy food runs to the mild side.  So we decided

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Trouts ready for the grill

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Two lovely trouts ready for the bar-b-q!  When it is this hot – 36 C, that’s almost 100 F to you and me , not to mention the 70% humidity – I hate to turn on the over or even a burner.  The good old Weber Kettle in the back yard is the best answer. 

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Slide 1

Two lovely trouts ready for the bar-b-q!  When it is this hot – 36 C, that’s almost 100 F to you and me , not to mention the 70% humidity – I hate to turn on the over or even a burner.  The good old Weber Kettle in the back yard is the best answer. 

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Time to fire up the barbecue!

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What a beautiful day in the sunny southwest of France!  Cool, misty morning, then sunny with clear skies, low humidity and not a cloud in the sky.  What else is there to do but to fire up the Weber kettle?  Locally, zuchini has been coming on strong for a few weeks, eggplants and peppers have

Time to fire up the barbecue! Read More »

Slide 1

What a beautiful day in the sunny southwest of France!  Cool, misty morning, then sunny with clear skies, low humidity and not a cloud in the sky.  What else is there to do but to fire up the Weber kettle?  Locally, zuchini has been coming on strong for a few weeks, eggplants and peppers have

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Trout from the Pyrenees with favas, baby artichokes and nettle pistou

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Here is one idea of how to serve nettle pistou. These favas where so young and tender, I didn’t bother to peel them.

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Here is one idea of how to serve nettle pistou. These favas where so young and tender, I didn’t bother to peel them.

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Wild black pepper from Madagascar

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On a recent trip to our local coffee roaster, La Brûlerie du Béarn, I discovered a new spice that has since become a bit of a fetish for me. It’s wild black pepper from Madagascar, and if you are saying “yeah, black pepper, whatever”, I assure you that this wild black pepper has nothing to

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Slide 1

On a recent trip to our local coffee roaster, La Brûlerie du Béarn, I discovered a new spice that has since become a bit of a fetish for me. It’s wild black pepper from Madagascar, and if you are saying “yeah, black pepper, whatever”, I assure you that this wild black pepper has nothing to

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Spring onions, calçots and Mas Costa

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Spring onions, which we planted last fall from seed, are up and beautiful this April.  Along with nettles, bear’s garlic, asparagus and strawberries, early spring onions are, for me, an ingredient that fairly sings of spring.  Toss them in salads, sprinkle them on soups, over cold asparagus and grilled fish, fold them into mashed potatoes,

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Slide 1

Spring onions, which we planted last fall from seed, are up and beautiful this April.  Along with nettles, bear’s garlic, asparagus and strawberries, early spring onions are, for me, an ingredient that fairly sings of spring.  Toss them in salads, sprinkle them on soups, over cold asparagus and grilled fish, fold them into mashed potatoes,

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Thanks for asking, Bethany!

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Bethany Jean Clement, who writes for the Seattle Times and whom I count as a friend, was recently in touch with a question about a recipe for asparagus we used to cook at Le Pichet and Cafe Presse.  She was also kind enough to inquire about our new life here in France and has now

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Slide 1

Bethany Jean Clement, who writes for the Seattle Times and whom I count as a friend, was recently in touch with a question about a recipe for asparagus we used to cook at Le Pichet and Cafe Presse.  She was also kind enough to inquire about our new life here in France and has now

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