Rabbit in all its Splendor
The biggest hurdle? Peter Rabbit, that wily, lovable blue-jacketed character created by naturalist and author Beatrix Potter. Who couldn’t love him? Who could eat his relatives? Most recipes for rabbit come from the farm – hearty yet delicate, simple and laden with flavor. As it happens, the French can eat his relatives and do, all […]
Grilled Rabbit with Mustard and Crisp Bacon
Rabbit is easily found in most places in the U.S., though it will often be in the frozen food department. Try to find it. It’s beautiful meat – lean, subtle, tender, and it cooks so well, wrapped in bacon, over the coals. The by-word is slow, even cooking. Just be patient, turn it regularly and […]
Tapenade (Garlicky Olive Paste)
Tapenade (Garlicky Olive Paste) – ** If using anchovy fillets in oil from Collioure, or other excellent quality anchovies, there is no need to soak the fillets in the white wine, which is done simply to remove some of their salt. If using anchovy fillets packed in salt, the soaking is necessary. Place the anchovies […]
Mayonnaise
I think I’m French. Well, actually, I know I am when I use my French passport to avoid lines at the airport. Other than that, I don’t think about it. Last night, though, I was making pork burgers for dinner and I needed mayonnaise. So, I made some. That is when I knew without a […]
