Category Archives: French

Pot au Feu de Canette de Barberie

A canette is a female duck.  I had to look it up when I found this gorgeous recipe in the winter edition of the French Saveurs magazine.  This is a very timely recipe for all of us on antibiotics, combating … Continue reading

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Posted in Cooking, Food and Wine, French, Main dishes, Recipes, Soup | Tagged , , , , , , | 2 Comments

Sanglier Oven Braised in Cider

Last week Tonio, a neighbor, came to the house with a shoulder of wild boar, leg and hoof attached. Tonio:  One of my friends killed a boar and gave me this shoulder.  My wife and I don’t know how to … Continue reading

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Posted in American, Cooking, Food and Wine, French, Main dishes | Tagged , , , , , , | 6 Comments

Poisson St Pierre with Fennel

The French Saveurs’ October edition has some extraordinary seasonal and appetizing recipes for the month.  That’s why I bought this extremely ugly fish.  Evidently, looks aren’t everything because St. Pierre fish is delicious.  And, you can buy a whole fish … Continue reading

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Posted in Cooking, fish, Food and Wine, French, Main dishes, Recipes | Tagged , , , , , , , , | 9 Comments

Castelnaudry Cassoulet

The recipe for the cassoulet and the earthenware pottery originated in the town of Castelnaudry, France, although there are many variations of this dish, Castelnaudry is named the “pere”.  In fact, before my orphaned camera arrived, I made a Spanish/Portuguese … Continue reading

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Posted in Cooking, Food and Wine, French, Main dishes, Recipes | Tagged , , , , , , , , | 6 Comments

Road Trip: Au Pied de Cochon Montreal

In June 2010, I read about a restaurant in Montreal, featuring French Canadian cuisine called Au Pied de Cochon.  I was salivating.  At the time I was somewhere in Africa and Montreal was an impossible dream.  A cookbook was mentioned … Continue reading

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Posted in Appetizer, Canadian, Food and Wine, French, Main dishes | Tagged , , , , , , | 21 Comments

Balsamic Marinated Duck Breast with Asparagus

The breed of duck most consumed in the U.S. is the Pekin, originally imported from China.  The flavor and texture differs from the Muscovy (canard de barbarie) found in France because it’s a different bird and probably because of breeding … Continue reading

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Posted in American, Cooking, Food and Wine, French, Main dishes | Tagged , , , , , | 2 Comments

Creole Duck Breast with Warm Broccoli Coleslaw

Got a big winter haul of duck from the farm in New York; breasts, legs and a little “duck ham.” Now that I have a freezer, sky’s the limit 🙂  I rubbed this duck with Emeril’s essence before searing. A … Continue reading

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Posted in American, Cooking, Food and Wine, French, Main dishes | Tagged , , , , , | 5 Comments