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 [...]

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MARCH—collage/drawing from N.P.  Calendar Series
Yeap! We are in March and I saw some crocuses “piercing” the ground on 71st street yesterday. It cheered me up. The general mood has been down with all the international and national events, catastrophes, health care mess… Even my hometown, Luchon, was seriously affected by a storm coming from the [...]

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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 that [...]

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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 [...]

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Until then I had seen them only naked, brown and dry; but on Saturday I got to see them dressed, green and fresh! How on earth did I miss seeing fresh chickpeas in their full regalia until  that day? I am a little embarrassed to admit to it, but as the French saying goes: un [...]

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Fear Factor Nov. 3, 2004 painting by N.P
(part of the Angoulème performance)
I really miss writing the blog regularly but a couple of deadlines have kept me totally busy. One of them is the preparation of the performance with Pierre Joris & Miles Joris-Peyrafitte that will happen this coming Thursday in Angoulême (France). No Thanksgiving for [...]

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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”. [...]

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When we took off for France in mid-July I left a purple cabbage (red cabbage is actually never “red”) in the fridge. I was pretty confident it would keep until our return. It was a beautiful purple cabbage from our CSA share and I actually wrote a post and took pictures about that particular share [...]

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As a seasonal occurrence let’s taste another distinguished native American food: the tomatillo, miltomate or husk-tomato.  Pierre had bought the 2 lbs of them I had ordered last week  —a good thing that they keep well— and today I finally got to make a salsa verde.  This green-husked fruit is a close relative to the [...]

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When Miles (my younger son) came into the kitchen and asked quite intrigued: “What is that smell?” I pointed to the Papalo bunch sitting next to the sink.

Papalo is a native South American plant, also known as Papaloquite or porophyllum ruderale or macrocephalum. Its name comes from papalotl, —butterfly in Nahuatl and interesting (to [...]

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