As most of my friends know, I am generally unplugged here at Camont. It’s deliberate. Except for the high-speed wireless connection and my 10 million Skype-mates, I can spend all day seeing nobody at all: maybe a cyclist on the towpath; a hunter trespassing the neighbors field; the postman delivering the latest supermarket ads.
I’m not hiding out completely in a black hole and while I do read blogs and websites on a rather haphazard basis, I’d rather prune the fruit trees, re-arrange the herb garden, walk the dog. But I do read the news online, listen to NPR while making coffee and without having eaten one, I do know that cupcakes were big this year, very big. So I was delighted to see on Epicurious’ new trends for 2008 post that cupcakes will now take a back seat to frozen yogurt and that greens, mostly plants, will join the standard romaine lettuce on chain food restaurant menus. Maybe that will make Michael Pollan happy. I am all about making Michael Pollan happy because even though I don’t know the guy, I like him. I like it when he tells us to eat good, whole food that your grandmother would recognize. You see, I have been saying that to my cooking students for years...17 years exactly. And yes, that’s why I have a cooking school here, in
So as I welcome you to a new year of cooking, living and writing my French Kitchen Adventures in
Over the next few weeks, I’ll introduce you to my ‘rock star’ neighbors and explain how I came to learn these so very 'French Kitchen Basix' … and how you can cook them, too, even if you are snowed in – in
My Top Ten
'French Kitchen Basix' recipes
that you should learn to cook in 2008.
- Charcuterie- learn to make something from scratch like Saucisse de
- Confit de Canard
- Poule au Pot
- Garlic soup
- Lapin aux pruneaux
- a very good wine and shallot sauce
- perfect roast chicken in a pan- a la poêle !
- Navarin d’Agneau- lamb please.
- Pintade/ guinea hen or other game and fowl with armagnac
Since #1- le Cassoulet is here, and here and here… why don’t we start with #2- Charcuterie and clear up a few ill conceived notions about sausage. Next stop: Saucisse de Toulouse- from field to table. Here's one of your teachers- Mme. Yvette Sabadini of the Ferme Bellevue...just up the road from Camont.