Glandoulat: Red Beans and Pork with Carrots from the Southwest of France

Cool name but really this is a delicious classic combination of pork and beans made all the more refined and nuanced because it’s another recipe from Paula Wolfert’s The Cooking of Southwest France.  It’s perfect for the cool weather months and simpler to prepare than a Cassoulet or Garbure (It’s been a while since IContinue reading “Glandoulat: Red Beans and Pork with Carrots from the Southwest of France”

Braised Short Ribs in Cepe-Prune Sauce and Cornmeal Cakes

The Cooking of Southwest France by Paula Wolfert is really one of my favorite books in my collection. It’s a book I’ve used so much over the years and have never been disappointed (like this Cassoulet). Another reason I love it is that I helped test some of the recipe in there for the revisedContinue reading “Braised Short Ribs in Cepe-Prune Sauce and Cornmeal Cakes”

Le Ratatouille

Summer is winding down (sure it is October, but this is Houston…summer goes all the way to November sometimes) and the summer produce is really at its peak (and it’s cheapest). Even the run-of-the-mill supermarket tomatoes are very good this time of year. They are sweet and with the right balance of acidity. The redContinue reading “Le Ratatouille”

Cassoulet and Green Salad, Country Bread and Red Wine, Walnut Tart – A Dinner from Southwest France

A long titled post suitable to a properly labor-intensive and delicious cold-weather meal. Both the Toulouse-style Cassoulet and the Walnut Tart are based on Paula Wolfert’s recipes in her book “The Cooking of Southwest France“. The bread is the Pain de Campagne (country bread) recipe from Peter Reinhart’s “The Bread baker’s Apprentice“. Making a proper Cassoulet is a good bitContinue reading “Cassoulet and Green Salad, Country Bread and Red Wine, Walnut Tart – A Dinner from Southwest France”

Paula Wolfert’s Potato Gnocchi Pictorial

Paula Wolfert has a straightforward recipe for gnocchi in her Mediterranean Clay Pot Cooking book. At first glance I was not sure how the recipe would work. It has no eggs at all and little flour, a portion of which is cake flour (ie has very little gluten). After making those a couple of times though,Continue reading “Paula Wolfert’s Potato Gnocchi Pictorial”

Moroccan Chicken Tagine with Lemon and Eggs

One of the most lovely looking dishes I made from a Paula Wolfert recipe. This amazing stew was the first time I use an actual clay tagine. This specific Tagine (which is the name of the pot and the dish made in it) is an inexpensive glazed clay one I bought from Sur La Table. It’sContinue reading “Moroccan Chicken Tagine with Lemon and Eggs”

Stuffed Red Onions

These simple looking onions are one of my favorite side dishes and onion dishes. Onions, more often than not, always play the supporting role. It’s a huge supporting role, but nevertheless, they are never the star. Sure, we do have the odd onion soup exception or the grilled onions atop the burger, but even thoseContinue reading “Stuffed Red Onions”

Wild Boar Loin with Onions and Raisins

It’s great to have what amounts to about three small wild hogs worth of meat in my freezer at this point. That includes several shoulders, a few hind legs (hams), 3 or 4 loins and some odds and ends. I am planning to use the meat in many recipes that call for good old pork.Continue reading “Wild Boar Loin with Onions and Raisins”