Maria, Oh! Maria @ Regalade in Beaune

There was only one line in the email: “Does anyone know how to spell La REGALADE and frogs legs or what???” With that we knew that we would have to make a trip to see Maria. Not only to keep our client happy, but also to get some food into our bellies after a long…

Truffles, foie gras on fresh baguette: made for eachother

    Foie gras (cooked, but cold) on a (cold) baguette with raw truffle. This is the best mixture so far. All of the ingredients shine and marry well. Maybe this is the reason that truffles go so well on neutral foods (noodles, gnocchi, potatoes, bread, butter, cream and eggs). Chefs must find in these…

Recipes for Port Salt cod fish with baby potatoes, strawberry/beetroot purée and coconut milk with spices

  Saltcod with potatoes, sweet onions and strawberry sauce    I actually OD-ed on Salt Cod while we were in Portugal, but to be true to the Portuguese traditional ingredients, we decided that we had to do at least one recipe that included salt cod, quite literally, their national food stuff. We de-salted the cod (it…

Recipes for Port: Pork bellies (Rillons) and potatoes with strawberry/beetroot sauce and coconut milk

  Rillons are a Loire Valley specialty but resemble some of the pork dishes that the Portuguese seem very fond of.  We bought a cooked (boiled, not fried) chunk (2 inches long, 2 inches tall, 1,5 inches wide) and cut it into small pieces. In retrospect, we thought it would be even better to use lardons-smoked…

Recipes for Port:Sautéed chicken gizzards with baby spring potatoes and boiled beets

            Gésiers with potato and beet Use either confit gizzards or  gizzards that have been cooked for a long time. The gizzards must be really soft and really cooked so that their sweetness comes out. The spices we used were: Cinnamon, cumin, ginger powder, curcuma, mild curry, salt and pepper. The key to the recipe…