There’s one thing that still makes us home-sick after all these years. Crabs. We grew up on the Chesapeake Bay, and summer was crabs. We caught them by the bushel. Chicken-neckin’, we called it. So we have a natural soft spot for this combination
The magret is the breast of a duck that has been fattened to make foie gras. It is dark, rich meat without being gamey. Since foie gras production has been ‘democratized’ in France (meaning that a lot more farmers have gone into foie gras production because it
Even here in land-locked Burgundy we have a craving for the sea from time to time. Here is a convivial seafood stew to gather round and pick. The most important aspect of this recipe is adding the fish
Epoisses, the cheese, is produced in our local town…Epoisses! People who live around here will tell you unequivocally that there is no better cheese on earth than ‘their’ Epoisses. And we heartily agree. It has one weakness though: it doesn’t travel well.
The ‘beurre d’escargots’ is the garlic and parsley butter that we serve our snails with in Burgundy. No snails here, though! Use any white-fleshed fish for this dish. I like hake; but you will find different fish where you are than I get here.