Market=Table cooking classes: radish leaf soup to sabayon

What we bought:

Leeks
Potatoes
Radishes and their tops
Tenderloin of pork

Bacon

2 Apples
Parsley

Little pears

Hazelnuts

Mesclun

a slice of creamy Vacherin- the last of the season.

from the French Kitchen Pantry-
Egg yolks
Thyme
Rosemary
Breadcrumbs

Flour
Eggs
More eggs
White sugar
Sweet wine
Cream fraiche
Soft red wine from Elian Da Ros- cote de marmandais

Sweet Gascon white wine from Guy Arrouy 'gros manseng'

This is what we cooked:

Soupe Verte
A green spring version of a radish leaf and potato soup.

Porc
Pork tenderloin en croute (a fresh herb crust)

with a sauce vernal using aillets and poireaux de vigne
Galette de Pomme Squared
a potato & apple pancake cooked like a Spanish tortilla

L’Œuf
Sabayon classique aux Poires et Noisettes-

the most delicious thing you can do with a dozen eggs !

In exactly the time it took to eat the soup, marvel at it's green-ness and sip some wine, the pork tenderloin was out of the oven, it's crispy herbed crust served with a gentle garlic sauce. The pears lay on a bed of Sabayon, their ginger and tea poaching syrup making an dark puddle around the golden custard. Then the Bad Boy puppies had a walk, exhausted themselves and fell asleep in our arms. Next Wednesday I'm in San Sebastian at the Dialogos de Cocino. We'll make Bacalao pil-pil when I return with salt cod in tow.