M. Parret gave me the cutest little 2 1/2 lb wild boar (sanglier) roast, slaughtered and prepared for roasting by Maurice.
I had some more grelots onions and thought that they would be a good addition and they were :)
M. Parret likes the little French ratte potatoes and grows them in his garden. When he harvests them, we eat them for every single meal, my house or his, until the last one is gone. I’ve told him how boring it is to always have potatoes, no matter what we’re eating, but he just says, incredulously and way too frugally for me, “But it’s the season!” Because he was coming for lunch, I bought these at the market to get a jump on his harvest so that I can say, “I already made those.”
I just washed and boiled them in salted water. M. Parret didn’t like that the skins were on. Health is meaningless to this man. “You just couldn’t be bothered to peel the potatoes”, he accused. Maybe :D
It’s the beginning of the strawberry season and the famous French gariguettes are on offer at 19.20 Euros per kilo. I call that steep and possibly because of our American palates, we can’t appreciate their apparent excellence.
So for my strawberry mousse dessert, I bought normal strawberries at 3 Euros per kilo. They were from Spain but I didn’t tell Le Parret and he ate his dessert with enthusiasm.
You can make this mousse with any reasonable fruit. I want to do one with peaches. Easy, easy, easy.
3 gelatin leaves
1 lb strawberries, chopped
1/4 cup sugar
1/4 cup fromage blanc or Greek yogurt
7 ounces heavy cream
Put the gelatin leaves in cold water to soften. Heat 1/4 of the strawberries in a sauce pan with the sugar until the sugar is dissolved. Stir the softened and drained gelatin leaves into the hot strawberry mixture until dissolved, then stir in the rest of the strawberries. Stir in the fromage blanc and set aside.
Whip the cream until it forms stiff peaks, then fold into the cooled strawberry mixture. Spoon into serving glasses, refrigerate for 3 hours, then serve.
Boar Roast with Apricots
2 1/2 -3 lb rolled boar roast
Salt, pepper, coriander
2 tbsp olive oil
1 1/2 cups little onions, peeled
1/3 cup white wine
1/2 cup veal/chicken broth
1 tsp fennel seeds
4-5 thin strips tangerine skin
1/2 cup dried apricots, sliced
Season the roast with the salt, pepper and coriander, then brown well in the olive oil (a Le Creuset with cover should work for this or an Emile Henry tajine.) Remove the roast and set aside. Add the onions and brown. Put the roast back in the pot, add the wine, broth, fennel seeds, tangerine skin and apricots. Put the top on and cook in the oven at 400 F for about 45 minutes until no pink shows but the roast is still juicy.