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Estouffade: crowing hens…cluck, cluck, cluck whole hog!
Do you know that hens crow too? The new red hens are starting to lay their first eggs. When the commotion in the chicken garden reaches a crescendo, I know there is yet another golden yolked egg...
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Pain d’Epices- a honey sweet spice cake
Nothing like a little frost on a Sunday morning to bring out the baker in us all. So when Julia Leach, the Kitchen-at-Camont’s fall intern, fell under the Pain d’Epices spell, we turned on the oven...
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and now a word from our sponsors….la basse-cour!
This French life is full jour & nuit of good food, hard work, and harvest. Although Camont is no longer the grand historic farm it was in the 18th century, we do stand on centuries of terra firma...
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Duckys- cornmeal ducklard cookies
It is just 26 days to D-day. January 1 2010 is Duck Day and I’m counting days to my arrival on Podchef Island to help the @podchef himself, farmer, chef and food guru Neal Foley, kill, cook, cure and...
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Recipe for a Small Terrine of Joie- la Neracaise
Last night, as the kitchen crew began to lose control between increasingly large portions of truffle-related wonders, Jack uttered a solitary phrase as I suggested we taste the fruits of our week’s...
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Hurricane Soup- don’t forget your duck confit!
I was just going to call this Workday Soup- a 20-minute solution to feeding a small crew at Camont. I’ve been working on my homework for SAF (actually, my homework will be your homework, you lucky...
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MAGYC Pies at Camont
a MAGYC PIE... There are pies and there are PIES. There is magic and there is MAGYC. And yes, this is a bonafide, real, authentic MAGYC PIE. Over the years, I have dabbled in savoury pies as the visual...
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Weekend Breakfast-at-Camont. Asparagus & HAM
It begins here, with two good ingredients. Ham- Eric Ospital’s Ibaiona brand from the Basque Country. Asparagus- local, just picked and carried to the market so fresh it snaps. This week, my Kitchen...
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Apricot Goat Cheese Tarte- for Tim Clinch Photography Workshop
Buy apricots. Now. When Tim Clinch and I discussed the first day’s shoot for the Food Photography Workshop this weekend, we both shouted , “Summer!” These are summer moments, don’t put it off....
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Say klah’-foo’-tee’. Clafoutis. Now add a little corn meal… say Millasous.
There is the French way of doing things. And then, there is the Gascon way. When I write from my kitchen desk, I am usually writing in the Gascon tense. Cooking is no exception. So what exactly does...
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