Collectages

Cooking on a spit was the theme of Pierre’s 65th birthday. After the cake on the spit (see previous blog here),  voilà the lamb on the spit a.k.a méchoui! According to the Robert historique de la langue Française the origin of the word méchoui is: “Borrowed (1912) from the Arabic maghrebien mešwi “roasted, grilled; lamb roasted [...]

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This was a dream come true. Since I was a little girl I have admired & loved this cake.  It is made for very special occasions like weddings, christenings, special birthdays or anniversaries. I found an entry for “coque” in an old Gascon dictionary that says “qu’èm invitats a la còca” meaning “we are invited to [...]

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In the county of Luchon (where I was born and raised) we are really serious about Pétéram. Pétéram is an ancient local dish made from a combination of tripe (intestine & pluck), lamb  & veal feet, ham, carrots & onions. During my last visit  home I had to have my fix of Pétéram; so one [...]

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Gold Mine Saloon getting a face lift before the All-Hands-On-Deck fund raiser I got back Tuesday night from New Orleans. My mind still loops images, smells, tastes, & feelings. New Orleans is a place where present and past souls can mingle & converse  if one is attentive & tuned in:  a timeless, boundless & profound [...]

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Do you like cucumbers? I do now, but it is a taste I acquired over the years. Cukes were popular in my family only in cornichons form (tiny cukes pickled in vinegar). I don’t remember if it is my father or my grandfather who used to say “les concombres, ils me reprochent,” meaning not he [...]

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Image from: Dictionnaire Universel de Cuisine et d’Hygiène Alimentaire —Joseph Favre  1894— In the the late 19th century French nomenclature for beef cut classification (see picture above), beef tail ranked as PREMIÈRE CATÉGORIE (first category) — for the top of the tail— &  CINQUIÈME CATÉGORIE (fifth category) for the rest of it, which makes sense [...]

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I always look forward to go eat at the Oyster Bar in Grand Central Station (New York City). The  food, the decor, the dishes & even the waiters make you feel it could be 100 years earlier. You can always rely on the freshness and the great variety of the oysters, but what fascinates me [...]

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nin (lady)                                         kag (mouth) I was really looking forward to be part of  “Tasting and Exploration of Yeast Culture,” an event part of the Umami Festival at the Astor Center on Friday March 12, but it [...]

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André Daguin, chef/owner of the Hôtel de France in Auch (Gers) until 1997, tells how he gave a new life to the tasty magret de canard — and made it famous in the process: “The magret was served only as “confit” in soups, cassoulets and everyone would find it dry. The only way to avoid [...]

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We sure started the year “en fanfare”…that is: not so discretely! Our new year’s eve  adventures started at 6:30pm for hors d’oeuvres & cocktails at the house of good friends. Thanks god I passed on the very tempting Campari martinis and settled for white white.  The tasty and nurturing Zabar’s appetizers (great chicken liver paté), [...]

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