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 »
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The transhumance is the practice of moving livestock to high mountain pastures as the weather warms in early summer. As I learned when I visited the Fromagerie Écologique Agour Irati, this ancient practice has economic and culinary roots. Moving the flock to communal mountain pastures in the summer allows the farmer to use his land …
Transhumance in the Vallée d’Aspe Read More »
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Still another way to enjoy fava beans during their (too short!) season. Thanks to my good friend Kelly Lillis for this recipe, which I first enjoyed at her home. This recipe works great for fava beans that have started to get starchy, save tender young favas for another use. The recipe is very quick and …
Leave a CommentChez Cabaillou is a restaurant and bar just around the corner from our little house in Orthez, family run since 1935. At lunch, it bustles with locals enjoying their well prepared daily 3-course lunch menu – an crazy bargain at 16 euros. In the evening, the bar becomes a sort of working man’s hangout, where …
Just another Friday night in Orthez Read More »
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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 »
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Literally across the street from the Bay of Biscay, Le Socowa is the French version of a beach front fish shack. With that in mind, you would expect that organization would not be a strong point, which it is not: they almost never answer the phone if you call for a reservation and as far …
Restaurant Le Socowa, Ciboure France Read More »
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One of the difficulties of translating French recipes for the American kitchen is that many of the ingredients are just not the same in France as in America. This difference in ingredients can often mean that getting good results using a French recipe can require a lot of modifications in measurements, timing and techniques. Take, …
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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 »
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