The sum of these ingredients is a recipe for terroir.
This week I begin a week of being a terroirista as I welcome a group of French Culinary Institute Alumni to my French Kitchen in Gascony. Gascon this and Gascon that, the Cooking of Southwest France, local, neighbors, corner farm, blah, blah, blah. They'll be sick of hearing me spout off about how good, how delicious, how fresh, how does this even work still...
Pigs, Ducks, Cows, Fowl, Wine, Fruit, Armagnac... It's a compressed week of 20 years of living here in France's hidden garden slapped on the my floating table every night. They'll get dirty, they'll get tired, they'll get drunk- then cook. Jambon, pied de porc, magret, demoiselles, tete de veau, boeuf a la mode, pintade a l'armagnac, poule au pot, pruneaux au vin, peche de vigne, chasselas...
Stay tuned and be prepared to be hungry. This French Mother Earth has her apron on!