it's a long process. one step at a time.
shelling peas.
planting beans.
harvesting ideas.
making changes.

day to day life in the Kitchen at Camont is like shelling those French peas.
one day at a time.
one thought.
one action.

This day, this very hot windy summer day in Gascony, we are planting a new garden of ideas for you. Here at the French Kitchen, the Kitchen at Camont, we are drinking iced l'O Rosey- rose syrup over crushed ice while

writing new programs for fall, and celebrating those long days when the tomatoes ripen redder, the peppers get hotter and the ideas flow faster.

Coming soon. The Kitchen at Camont- a center for creative culinary learning.
In France, of course.

Detroit Rose

A large bunch of fresh deep red rose petals (organically grown, of course)
500 grams of sugar
1 liter of water
1 large lemon- squeezed
a generous shot of eau de vie de armagnac

Heat the rose petals, sugar and water in a pan until just simmering and the sugar melts into a light syrup. Let sit while you read a book. (The Poisonwood Bible be Barbara Kingsolver is on the bed where I nap.)
Strain the petals from the liquid, add the lemon juice and eau-de-vie.
Pour into a carafe and store in the refrigerator until needed on a very sultry French day.
Pour over crushed ice, add a shot of water.
Drink and be grateful you planted those roses 4 years ago... and remembered to water them.

charcuterie news

Summer + pigs = too much fun.
Some people are wondering what I am doing. Too much.
Some people know that when it gets quiet here, I am busy making magic happen.
This summer the magic is happening with the help of a gang from Portland OR and Philly PA.
Call it summer school, call it Camp France. I am the Camp director, Bacon is the mascot.
The souvenirs will be stuffed into sausage casings, cured in salt and processed in a water bath. The larder is filling. The centuries old kitchen information is being passed butcher's hand to butcher's hand. Ask Jonathan, Camas and Bill.

The spring/summer '09 session of the Kitchen at Camont now winds down for a "too hot to cook break" after a last week of porkout extravaganza. I am working on the official charcuterie workbook for the new Kitchen at Camont fellowships. So for a look at what's been happening here I am sending you over to the Kitchen Camper blogs.

Camas Davis spent her 5 weeks studying at Camont working with the Chapolards in the butchery room on their farm and selling L'Art du Cochon products at the Nerac Saturday market. Her thoughts on living close to the blood & bone in Gascony are at http://ladebrouillard.com/.
There are more of her great photos at her facebook album...

Jonathan Kraska, resident chef and dog trainer, wielded knife and saw, pots, pans and garden tools for 12 weeks here at the Kitchen at Camont, at the Chapolard's pig farm and while wooing the French shoppers at the Lavardac market with his parlez-vous American...
Bill Reeves arrived last week for 4 weeks, a first week as we finished up the Charcuterie 101 weeks and the next three at the Ferme de Boue as their first American stagiere. Follow Bill's first look at Gascony through a bacon crusted lens...at http://cuttingboarder.blogspot.com/

As for me? The summer p'tanque parties keep popping up with delicious distraction and there will be more news to come while preparing the first fall/winter sessions of the Kitchen at Camont, a culinary retreat in Gascony.

Bonnes Vacances!

You are invited to a French Pig Roast Picnic- 4th of July.

French Summer.
Sunny and hot.
Haricots verts and Swiss chard from the potager for dinner greens.
A dozen hens laying deep yellow-yolked eggs for deviled eggs.
The first red tomatoes on the vine.
Sounds like a picnic to me.

A French Pig from the Chapolard's, a cochon to spit roast over an open fire:

• crispy cracklins and succulent ham meat,
• falling off the shoulder bone for pull apart figgy bbq sandwiches.
• mouth smacking ribs dipped in sweet fiery fish sauce

Bring the side dishes- American inspired, French execution:

• Walnut and white wine potato salad
• Summer cabbage coleslaw with red wine vinegar
• white peach shortcake with creme fraiche

Y'all come over for an afternoon of good eats and cold rose wine, iced beer, Chinese lanterns and loud music. rsvp.

photo by carnivore TC at www.TimClinchphotography.net.