Feb 21 2005
Cavolo Nero
One of the most versatile and handsome vegetables standing majestically in my vegetable garden this winter is the Italian cabbage, Cavolo Nero. It’s thin, long dark green leaves are the essential part of Ribollita, the famous Tuscan bean and cabbage soup, made a day in advance and “re-boiled”. Yesterday’s minestrone!
Feb 18 2005
Dear Sally,
That is a long time I did not come back to you but I have been computer less for a long time!
The weather had been terrible in Brittany since before Christmas. Huge storms and now snow and blizzard and each time we have a storm we have power cuts and the computer hate it! You see I think, sometime, that is foolish to try to mix the old world and the modernity and at the moment "Les Eglantines" and the computer are fighting each other very hard!
Feb 17 2005
Fresh foie gras
Ask your butcher to clean the Foie gras.
Mixed salt and pepper and spay the foie gras. Put the foie gras in a terrine in china, press it, pour the port, and cover with a foil. Put the terrine in a steamer and cover with the lid. Steam it for 25 minutes with the lid then 10 minutes without the lid. Leave the terrine in the kitchen the all night.
Jan 11 2005
New Years Day 2005 came in on the heals of the wind. Dogs and I walked up to the highest fields and watched the clouds scudding across an angry sky. The wind blew so hard I could lean back against it without falling. Th
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Jan 11 2005
ROAST TURKEY
Preheat the oven to 200C/400F/Gas mark 6
Remove giblets from inside turkey. You may like to make a little stock with these for your gravy later …..or, go straight to “Stuffing” (below)!