Haven't posted any Sunday Links for a while...here are a few that have piqued my interest in the past few weeks.
Just heard this song. It is officially The Season.
And this version of an old favorite brought a huge smile to my face this week.
If I make a batch of this today it will just be ready in time for Christmas.
Simply lovely.
Soothing shades of gray. And brilliant shades of orange.
The recipe states that it makes a great side dish. I beg to differ! Add a green salad and a glass of white wine, and this makes a delicious meal.
If you have a favorite new recipe, website, blog - please share it with me.
Bon dimanche!
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December 6, 2009
December 4, 2009
10 Reasons I Love Gascony
Ten reasons barely scratch the surface. But it's a start.
1) The Armagnac
Deep caramel flavors and fruity aromas. Very special stuff indeed.
2) The Landscape
Uncrowded and dotted with treasures to discover. Gascony is often referred to as "the land of milk and honey."
3) The People
Friendly, passionate and always willing to share a recipe or two, give restaurant recommendations or to just stop and chat.
4) The Towns
Nérac, Agen, Condom, Auch. A lifetime wouldn't be enough to explore them all.
5) The Fritons
Crispy, salty, fried duck skin. Need I say more?
6) The History
The Hundred Years war, King Henri IV, The Wars of Religion. Gascony's history is layered and rich.
7) The Pigeonniers
Why do I find them so charming?
8) The Foie Gras
Silky, rich and utterly irresistible.
9) Les Pruneaux
Dried or pitted and stuffed with natural cream or Armagnac infused cream. What a treat!
10) Kate Hill
Dynamic, kind and devoted to the region, its food and the people who grow and produce it.
I can't say enough kind things about her. If you have the opportunity to study Gascon cuisine with Kate at her Kitchen at Camont, you must!
It is an incredible and unforgettable experience
Pin It
1) The Armagnac
Deep caramel flavors and fruity aromas. Very special stuff indeed.
2) The Landscape
Uncrowded and dotted with treasures to discover. Gascony is often referred to as "the land of milk and honey."
3) The People
Friendly, passionate and always willing to share a recipe or two, give restaurant recommendations or to just stop and chat.
4) The Towns
Nérac, Agen, Condom, Auch. A lifetime wouldn't be enough to explore them all.
5) The Fritons
Crispy, salty, fried duck skin. Need I say more?
6) The History
The Hundred Years war, King Henri IV, The Wars of Religion. Gascony's history is layered and rich.
7) The Pigeonniers
Why do I find them so charming?
8) The Foie Gras
Silky, rich and utterly irresistible.
9) Les Pruneaux
Dried or pitted and stuffed with natural cream or Armagnac infused cream. What a treat!
10) Kate Hill
Dynamic, kind and devoted to the region, its food and the people who grow and produce it.
I can't say enough kind things about her. If you have the opportunity to study Gascon cuisine with Kate at her Kitchen at Camont, you must!
It is an incredible and unforgettable experience
Pin It
December 3, 2009
December 2, 2009
La Fête du Fromage - La Gayrie Brebis
One taste and I knew there was a problem.
It seems nice enough at first, like another yummy unpasteurized ewe's milk cheese.
You take a nibble and kind of enjoy it. You even consider taking another bite.
Then something happens...
the flavor changes...
and becomes virtually inedible.
La Gayrie is like the Dr. Jekyll and Mr. Hyde of the French cheese world.
What first hits your tongue are mild hazelnut and mushroom flavors. Then it morphs into spicy, acrid, sharpness that is extremely bizarre. And absolutely awful.
Maybe it was a bad piece?
Fromagerie la Gayrie has been making organic ewe's and cow's milk cheeses in Aveyron for more than twenty years. Their cheeses are carried by the acclaimed Androuet in Paris and the renowned Xavier in Toulouse.
It must have been a bad piece. Quel dommage!
Sorry, no wine recommendation this time. If anyone tries La Gayrie and has a better experience, please let me know. Pin It
It seems nice enough at first, like another yummy unpasteurized ewe's milk cheese.
You take a nibble and kind of enjoy it. You even consider taking another bite.
Then something happens...
the flavor changes...
and becomes virtually inedible.
La Gayrie is like the Dr. Jekyll and Mr. Hyde of the French cheese world.
What first hits your tongue are mild hazelnut and mushroom flavors. Then it morphs into spicy, acrid, sharpness that is extremely bizarre. And absolutely awful.
Maybe it was a bad piece?
Fromagerie la Gayrie has been making organic ewe's and cow's milk cheeses in Aveyron for more than twenty years. Their cheeses are carried by the acclaimed Androuet in Paris and the renowned Xavier in Toulouse.
It must have been a bad piece. Quel dommage!
Sorry, no wine recommendation this time. If anyone tries La Gayrie and has a better experience, please let me know. Pin It
December 1, 2009
Photo du Jour - Courge Olive
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