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Finding time for spider crab : Manger

http://mimithorisson.staging.wpengine.com/2013/06/19/finding-time-for-spider-crab-2

Links & Friends. Finding time for spider crab. Now that the film crew has left us we’re again just by ourselves here in the countryside and time is once again on my side, allowing me to indulge in my cravings. The first thing on my list, spider crab. Salicornia as a side dish. Here are two recipes I made this week – one is French inspired and the other one Asian. I am happy now. Spider crab macaroni gratin. 230 g/ 8 ounces cooked spider crab meat (1-2 spider crabs, depending on size). 2 tbsp olive oil.

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Bastille day barbecue : Manger

http://mimithorisson.staging.wpengine.com/2013/07/26/bastille-day-barbecue

Links & Friends. Ventrèches de porc Basque. We arrived safely at the house, late but not too late. Everybody escaped the guillotine which on Bastille day is quite a feat. What a difference a few shallots make. Makes about 10 small flans). 2 large zucchini, sliced in half-rondelles. 4 tbsp cornstarch (maïzana in France). 2 tbsp fresh lemon juice. A handful of chopped mint. 150 g grated cheese (Emmental or Gruyère). 2 shallots, finely chopped. 2 garlic cloves, sliced finely. Salt and black pepper. 8 slices...

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My idea of a gourmet lunch : Manger

http://mimithorisson.staging.wpengine.com/2013/06/23/my-idea-of-a-gourmet-lunch

Links & Friends. My idea of a gourmet lunch. Over the years I’ve spoken to many great chefs about their approach to food, what’s most important in creating a meal, what is cooking all about? Invariably I get the same answer –. The weather these last few weeks has been so fickle, some days are lovely, others seem to be from another season or another part of the world. Don’t they know we are in the south of France? What goes well with luxury chips? Les délices du palais. It was all lovely but in the end we...

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Rendez-vous across the river : Manger

http://mimithorisson.staging.wpengine.com/2013/07/01/rendez-vous-across-the-river

Links & Friends. Rendez-vous across the river. The first reason was that our good friends, Ari and Auður were staying with us and dying to discover St. Emilion. The second reason was even better. Recently I was contacted by Stéphane Gabart, a fellow gourmand, food blogger of My French Heaven. On the right bank where we got lots of baguettes fresh from the oven. The next few hours were spent cooking, laughing, drinking and eating at Stéphane’s home in Libourne, so full of memories and mementos from his fa...

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Acacia Flower Fritters : Manger

http://mimithorisson.staging.wpengine.com/2013/05/29/acacia-flower-fritters

Links & Friends. It’s that golden time of the year again when I can finally make one of my favourite delicacies, acacia flower fritters. The English name is locust flowers, we call it. An edible one at least. Acacia (locust flowers) flowers fritters. For approximately 20-25 fritters (depending on size). 250 g/ 2 cups plain flour. 200 ml/ 3/4 cup half or whole (full-cream) milk. 150 m/ 2/3 cup beer. 50 g/ 1/4 cup granulated sugar. 1 tsp vanilla extract. 1 tbsp rum (optional). 1/2 tsp fine salt. Such a tre...

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A day in the life of Yves Lajoux : Manger

http://mimithorisson.staging.wpengine.com/2013/07/08/a-day-in-the-life-of-yves-lajoux

Links & Friends. A day in the life of Yves Lajoux. One morning, around two weeks ago, Oddur, Hudson and I woke up extra early (and believe me we always wake up early) and headed for the lovely village of Lamarque which lies near the banks of the Gironde estuary, south of Pauillac. We drove into the quiet town and headed for the church where we had a rendez-vous with a man known as the ‘forest whisperer’. We said quick. Monsieur Eric Boissenot is responsible for 60% of the best wines in Médoc. On a servin...

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Plenty of mussels : Manger

http://mimithorisson.staging.wpengine.com/2013/08/08/plenty-of-mussels

Links & Friends. Talking to our sweet au pair Amanda. She was eighteen, full of promise, and we had a little chat about dreams and aspirations. We corresponded recently and she reminded me of our conversation, how I had mentioned my thought of moving to the country one day and perhaps do something with all my knowledge on food. Maybe a book someday. I associate mussels with two places, forever stored in my food memory. ‘ Les Vapeurs. In Trouville for some delicious moules marinières (and à la crème!

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And that was the crowdfunder! What next? | Hedgespoken

https://hedgespoken.wordpress.com/2014/12/10/and-that-was-the-crowdfunder-what-next

And that was the crowdfunder! December 10, 2014. There has been cake. There has been sleep. There has been a degree of post-crowdfunder exhaustion… And there has been the usual pre-Christmas busyness that we’re used to. Scurry, scurry, hither, thither. Make, pack, send; make, pack, send! But, still, there was cake! I’m assuming, perhaps wrongly, that you know that we reached our target! All in all, we raised. We actually did it! UK calendars and prints and cards are going out on Monday (15th December).

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So many strawberries, so little time : Manger

http://mimithorisson.staging.wpengine.com/2013/06/06/so-many-strawberries-so-little-time

Links & Friends. So many strawberries, so little time. Michel Arnould and his strawberries. Domaine de la Fosse. Caroline Arnould at her strawberry stand. Once picked, it’s best to consume them within 24 hours. So this is when my story really starts. For those who are interested, the Arnould have charming little ‘gîtes’ at Domaine de la Fosse. Fully equipped holiday home). Can you imagine staying there during strawberry picking season? 230 g/ 1/2 pound strawberries. 120 ml whipping cream. 2 vanilla pods ...

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Sorrel, Rhubarb & Squid : Manger

http://mimithorisson.com/2014/05/03/sorrel-rhubarb-squid

Links & Friends. Sorrel, Rhubarb & Squid. Merci, merci et merci! Mimi, we need to talk , said the Sorrel. We feel we’ve been in the chorus long enough, now it’s time you give us some starring roles . Yeah , said the Squid. The rhubarb just looked down. Guys I’m not sure about this he mumbled. I spoke directly to the Sorrel but I use you all the time, in sauces, with other vegetables,. Wow that Sorrel tastes amazing. They probably think I’m estragon. Yeah , said the Squid. The following day I presented th...