Sharing Food, Wine, Recipes and Tales from French Chateau Country
Introduction In the autumn and winter I like to use whatever meat is plentiful in my ragu. Wild rabbit and wild boar (with bitter chocolate) are particular favourites, lamb shanks can be fantastic, goose too. I made this version with duck legs mostly drumsticks, but…
Our goal is to produce a clear, clean liquid which will enrich and enhance anything that it is added to, without imposing a flavour of its own.
I have or thought I had a ‘Zucca piena di Napoli’ squash growing, a rare Italian variety with a beautiful blue-ish green hue. While I was away last week it turned a pale tan colour because it is actually butternut squash. No complaints butternut has…
At the end of our summer squash season we ended up, as you often do, with a couple of giant zucchini\courgettes. They are best eaten when smaller, but were perfect for these loaves. To readers outside the U.S. think cake rather than bread, this is not savoury. The nearest things I can compare it to are a carrot cake and the Jamaican Ginger cakes that were popular when I was growing up in the UK.
