Tag Archives: stock

Rabbit and Mushrooms in Velouté Sauce

Rabbit, as I’ve mentioned before, is an interloper to these shores. It was probably introduced for farmed meat and fur, by the Romans or Normans. Velouté Sauce is one of the 5 classic “mother sauces” of French Cuisine, as compiled … Continue reading

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Alubias Blancas con Carne de Ternera

This is a fairly typical Spanish stew/casserole of beef with white beans. Most people have a family recipe for the dish, with variations on vegetables (according to season), along with a preference for the type of beans, herbs, spices, etc. … Continue reading

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Goose Parmentier

Antoine-Augustin Parmentier (1737 – 1813) was a French pharmacist who championed the potato as food. It’s hard to imagine not eating potatoes, but when the Spanish first introduced them to Europe, the French government prohibited their ingestion, for fear that … Continue reading

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Tourin à l’Ail

Tourin à l’ail is a simple garlic soup from the Dordogne in France. The soup is made throughout Aquitaine with some variations known as Tourain Blanchi à l’Ail. There are also people who like to mix onion with the garlic. … Continue reading

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Pheasant and Leek Pie

I got the idea for a pheasant and leek pie via Scottish Cock-a-leekie soup, or cockie leekie (circa 1598), which probably came from a French chicken and onion dish. Old recipes included beef shin and prunes, but I thought a … Continue reading

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Pork and Chickpea Stew

I had some leftover roast pork and started to cook a stew with chickpeas. I’ve cooked this kind of dish lots of times and went to check my recipe post …but there was nothing! I thought I’d better write one, … Continue reading

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Pheasant with Celery and Pimentón

I was inspired by a Jane Grigson recipe for Braised Pheasant with Celery, from her book English Food. This book contains traditional English recipes and in most cases details where they came from – sadly not this one. Nevertheless, I … Continue reading

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Pheasant with Gammon

Last week, as you recall, I cooked a Basque dish called Alubias de Tolosa con Sacramentos – when I’d eaten the beans (alubias) I was left with about 1 1/2 pints stock and most of the meat from a gammon … Continue reading

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Sopa Seca (Dry Soup)

This is a Portuguese bread and garlic soup, Sopa Seca de Alho, which reminds me somewhat of the Spanish Sopa de Ajo (while being quite different at the same time). Bread soups were, apparently, brought to Iberia by the Moors … Continue reading

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Pig’s Liver Rice

Back in the early 80s I used to make a pig’s liver rice to stuff red or green peppers, which were baked in the oven. When a friend gave me 10 kilos of brown rice, the cooking time became so … Continue reading

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