I found this interesting recipe here for filet mignon de porc. It uses vanilla. And coriander. Together! And since another friend brought me vanilla beans back from Madagascar a day after I had used my last one (I could start trafficking these), what better way to get them put to good use than … to use them! You need about… Read More
When in Brittany, one must learn how to eat crab. In fact, it is likely you will need to prepare them yourself. You may even need to go out and fish them yourself since fishing is what they do here. The word for this large crab (King Crab?) is « tourteau » (toor-toe). I kept calling it a « tortue » for the longest… Read More
Today we’re going to make a simple meal that will wow your guests. Are you ready? It involves birds, so the more squeamish among you, feel free to check back next time. Although it isn’t as bad as rabbit, I must say. You will be wondering about the title, I assume. It refers to the most tender part of a… Read More
This recipe for creamy Dijon tarragon chicken is a standard in our house when – not many years ago – I didn’t even know what tarragon tasted like. Tarragon in French is “estragon.” You can imagine the mistake made by Frenchies standing lost in the American supermarket spice aisle, searching under “e” and turning to their neighbor – “Par-don. Do you… Read More
I thought it was time to include a recipe for rabbit stew. And (update as of 2016) I have gone back and edited this post to remove some of the more graphic pictures, since the French don’t remove the heads of the rabbits (a law dating back to the war to ensure you’re indeed buying a rabbit, and not –… Read More
Yesterday was Sir’s 43d birthday and it just coincided with an old friend’s visit to France so I made leg of lamb. It was a hectic day, as you can imagine, because Petit Prince was home from the crèche and the house (in it’s customary tipsy topple shape) needed to be cleaned from top to bottom. I made a moelleux… Read More
