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Sort-of French salt cod fritters (accras de morue)
Gourmandistan recently purchased about a pound of Canadian salt cod, as Michelle would like to try to recreate a friend’s stepfather’s legendary crusty cod hash. (Our first attempt was tasty, but also...
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Garbure Gets Gourmandistan Ready For 2015
Once again Gourmandistan enters a new year, and once again we enjoy black-eyed peas on New Year’s Day, without resorting to Hoppin’ John. Steve managed to come down with a nasty cold between Christmas...
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Rabbit nems resurrect thoughts of France, sausage making
Gourmandistan has had an idea of recreating rabbit nems in our imaginary fiefdom almost since the time we discovered them in Normandy a couple of years ago. As we recall, the rice paper-wrapped treats...
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Paleoanthropology and persnickityness in potée
While other forms of cooking undoubtedly predate the pot, there certainly couldn’t have been too many of them. Once humanity got the hang of fire and sticks, some genius must shortly have realized that...
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Leek Tart welcomes the ’80s back
As we have noted before, Gourmandistanis are not unfamiliar with the 1980s. Over the decades we discarded many of our ’80s ways (shoulder pads, Sony Walkmen, comic books), but we never gave up the...
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Easy guinea hen gets less greasy
Gourmandistan was happy to learn that our favorite baker and pork supplier had decided to raise a flock of guineas and offer them for sale at our local market. We’re fans of the better-than-chicken...
View ArticleSt.-Paul de Vence walnut tart requires new pan, rewards much work
Maida Heatter, in Maida Heatter’s Cakes, first published in 1982, says this walnut tart is “really a fancy cake.” While Gourmandistan is not about to jump into the fray between cakes and tarts (yes,...
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