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Episode 1504: Bordeaux
In this episode I explore the rich culinary traditions of Bordeaux, beginning with a decadent dessert crawl featuring local specialties like guinettes, cannelés and dune blanche. With a local expat couple, I dive into the region’s famed wines with a hands-on blending experience. Then we bring those flavors into the…
Episode 1503 – in Basque Country
When France meets Spain in the Basque country, some great food is born. I discover that first when I travel to a Shepard’s School in the Pyrenees, learning to herd sheep and then make a delicious local cheese with their milk. In Bilbao, I join a men’s cooking club, or…
Steak with Bordelaise Sauce and Sarlat Potatoes
Serves 4 3 tablespoons butter, divided Olive oil a heaping tablespoon minced shallot Salt and pepper (preferably white pepper) 1 cup dry red wine (Bordeaux) 1 cup beef or chicken stock 2 hanger steaks or 1 flank steak – (about 6 ounces per person) 1 tablespoon duck fat or olive…
Grilled Caesar Salad Steak
Start to finish: 1 hour 45 minutes (30 active) Servings: 4 Kosher salt 1 ½ pounds 1 ½-inch thick boneless rib eye steak 1/4 cup mayonnaise ¼ ounce grated Parmigiano-Reggiano (about ¼ cup if grated on a microplane) 2 anchovy fillets, minced 1 teaspoon Dijon mustard 1/2 teaspoon minced garlic…
The Soil Farm
When Sasha Marsh and Jock Pettitt noticed that 98 per cent of the island of Guernsey was reliant on imports for food, and those who did farm used small plots scattered over the island that were depleted from centuries of use they decided to set up The Soil Farm. At…
Weeknight Soy Sauce Chicken
Serves 4 Jeannie replaced the whole chicken from the original recipe for soy sauce chicken with boneless skin-on thighs so that the recipe can be prepared more quickly. She kept the skin on for flavor. If you only can find boneless, skinless chicken thighs then use them. You can also…
Poulet Basque (Pollo a La Vasca)
Please note: on the show we made a half batch of this recipe Serves 10 4- 5 pounds chicken on the bone with the skin, cut into medium pieces salt and pepper 2 tablespoons extra-virgin olive oil 1 glass of white wine 4 white onions, sliced thin 4 garlic cloves,…
Episode 1502 Has Started Airing!
In Episode 1502 I visit a goat farm, a soil farm, and an honor vegetable stand on the island of Guernsey. Then I learn how to prepare the local iconic dish, the Bean Jar and finally make my own bean dish – a white bean soup with bread dumplings. Tune…
All Things Guernsey!
If you happen to be planning a trip to Guernsey, you’ll be in excellent hands if you reach out to Jo Ferguson at Visit Guernsey (@VisitGuernsey and https://www.visitguernsey.com), where you’ll find everything you need. You’d also have plenty of fun if you checked out Ant Ford Parker’s Tour Guernsey company (@TourGuernsey and https://tourguernsey.com) for a delightful guided trip…
White Bean Soup with Greens and Bread Dumplings
Servings: 4 2 large eggs 2 cups fresh white or whole wheat bread crumbs 2 ounces freshly grated Parmigiano-Reggiano 2 tablespoons finely chopped fresh sage 2 tablespoons extra-virgin olive oil 4 ounces chopped pancetta 1/2 cup medium chopped onion 1 cup medium diced carrot 1 ½ cups medium diced fennel…