cheese

Duck Fat Toast and Shtuff

July 19, 2015 — Leave a comment

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We don’t eat a lot of bread, but when runny cheese is on offer, it’s time to make some toast.

We were given a day old baguette, perfect for toasting.  I loaded up the frypan with duck fat and chucked some rounds in.

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From there, you can add melty, runny cheese or other cheeses and paste ( pâté ) to top you off for the evening meal.  It’s hot again, you see, so evening meals tend to be light.

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The vacherin was nice, but a bit bitter.  Next runny cheese shall be my favorite … Chaource.  Matched perfectly with pink Champagne!

Bavette, Gets ’em Wet

October 22, 2013 — 6 Comments

DSC_0876A  simple cut for a fry pan.  I’ve sizzled up many a bavette and each time I wonder if maybe I could have finished up in a hot oven.  Yet each time, after a quick hot fry, it comes out juicy and tasty.

This is before:

DSC_0852It’s a Bavette.  100% grass-fed beef bavette from our farm.  In English, we call it a flank steak.

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Hot pan a go-go.  A minute or so on one side,

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Then introduce the other with the hot heat and some gros sel.

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The hot duck fat gets that beef to be yum with a few flips.

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After a rest, some pepper and a pat of butter, dig in.  I had no veg with this guy because I’m preparing Bambi.

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Bambi is soaking.  The kids had manchons de canard or Gascon Buffalo Wings as I like to call them.

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Kevin fell victim to the black seat of nap.

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Then we had cheese.  The kind of cheese that needs pink Champagne to make it real.  Though, lacking in pink bubbles, this bavette was big enough for the both of us and oh what cheese!

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Lunch: Foie Gras and Some Cheese

September 27, 2012 — Leave a comment

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The recipe said, “expensive Sauternes, port and muscat grapes.”. I did cassis, floc, dash of white cote de Gascogne and blueberries ( and strawberries savauge, with a little fruit rouge ).

This is how we do it Gascony. It all worked. Foie gras likes it sweet and a bit salty. However you choose to achieve that is your own dang bidness.

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Cheese from left to right:
Pyrenees Mountain cheese, vache. From some dude named Alain. Lovely!

Grassfed Jersey cow cheese. Great for melting. Okay for nibbling.

Young, fresh Jersey cheese. Really nice. I can see its future on salads.