Collectages

The bok choy in the fridge was calling for immediate attention. As it was Sunday and brunch time I felt like something a little more festive than bok choy and rice! Some sort of a soufflé came to mind. I preheated the oven to 375º. I sliced the bok choy vertically into 6 sections, then [...]

[Read more →]

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 that [...]

[Read more →]

Among all the family recipes Les Pannequets Saint-Louis is truly a unique one, et je pèse mes mots — that is: and I weigh my words — yes: unique, a word I almost never use.

My great grandfather Louis, Gabriel, Marcel, Marie, Peyrafitte (1858-1929) created this amazing recipe that we still make for very special occasions [...]

[Read more →]

We are not particularly attached to any specific Christmas tradition although this year we were eager to have an intimate family dinner at our new place and to take out the family heirloom china that had been in boxes for a while. So after consulting with husband, sons, and daughter in law, we agreed on [...]

[Read more →]

I am now in my birthland to gather more info on Augustus Saint-Gaudens (1848-1907) whose father, Bernard Saint-Gaudens,  was born in the village of Aspet in 1816. I will not go into details about it now,  but briefly want to share yesterday’s photographs, impressions & menu.
I left Luchon —family hometown where I am based— around [...]

[Read more →]

A râgout express is a contradiction in term. A stew should cook as long as possible. This being said let’s move on!
The term râgout covers a lot of territory. A good definition would be “a  well-seasoned meat or fish stew usually with vegetables.” The word ragoût comes from old French ra-gouster “to revive the taste”. [...]

[Read more →]

All I wanted to do was post a quick recipe for Labor Day:
A raw mushroom salad marinated with pink & green peppercorns. Little did I know! I took the photo a week ago, the ’shrooms are long gone but I am still marinating in pepper!

First, I confirmed that green pepper is the unripe Piper nigrum [...]

[Read more →]

August 21st 2009 / Lunch Time
Culinary Institute of America
The American Bounty Room

I am back in the Mid-Hudson Valley to accompany Miles for the last three days of the Muttnik shoot. I cannot resist returning to the C.I.A. This time I’ll have lunch at one of the “big” restaurants, preferably at the “Escoffier” or the “Villa [...]

[Read more →]

“No, I’m not coming to eat endangered animal meat,” says Miles. He is talking about the leg of izard, a.k.a:  Rupicapra pyrenaica or Pyrenean chamois I cooked on a string before an open fire a few days before our departure from Bourg d’Oueil.
Too bad & more for us! It is a very special occasion [...]

[Read more →]

The party is over in the Pyrenees, we will return home tomorrow. I will post a few more things about my trip, but with much regrets it will be from New York State. Miles and I have to return early as Miles is being called to finish Muttnik.
Today we had our last concert in [...]

[Read more →]