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Recipes & Comments by others
Here's a
link to both my Cassoulet recipe
plus a few comments upon that complex subject.
Here's the place where contributions from readers of
this blog can be seen. I hope that there will be many.
Express yourself! Have fun!
Bean & Brie dip from my friend Patti in Rhode
Island. Using the brie is original and very appropriate!
I'll be making this for sure.
The recipe for the bean dip is so easy.... Here it is. Maybe some time
you can try it
1 cannellini beans, drained and rinsed (or you can use fresh beans
soaked and boiled)
2 cloves garlic
2 T fresh lemon juice
1/3 cup Olive Oil
1/4 cup loosely packed) fresh parsley
Salt and Pepper
1/2 Tsp. Fresh Oregano
Brie Cheese
Pita Bread
Place beans, garlic, lemon juice, 1/3 cup olive oil and parsley in a
food processor or blender. Pulse until mixture is coarsely chopped.
Season with salt & Pepper.
Cut each pita in half and then in 8 wedges. Arrange on baking sheet.
Pour a small amount of olive oil on pita wedges. Sprinkle with oregano,
salt & pepper - top with a generous slice of brie and baked until
melted. Top with bean mixture.
You can also use any kind bread slice. Delicious.....
Note from Erika in Canada
Hi there,
I'm a Canadian married to a French man from Brive
in the Limousin region (he also has family in Aveyron). I really
appreciated your recipe for French cheesecake for I too experienced
the joy and frustration of unwrapping 48 cubes of Kiri to make a
Cheesecake for my French friends while we were living in Nantes.
But in actuality, I'm writing to you looking for
one of your older articles referenced on another site (eG Forums) Walnut
Oil - how do they make it? here's
the old fashioned way on
December 17, 2006. We're living back in Canada and I have
access to a large number of walnuts and dearly miss my father-in-law's
walnut oil (he takes his walnuts to someone who makes it for him).
I'd love to know precisely how they do it France so maybe I can try
here. Do you have a copy of this older article somewhere where
you could share it with me? I've taken a look in your archives but
didn?t see it anywhere.
Thanks for your time and Bon App?it,
 Erika
Erika
Glad to know I'm not the only one who suffers the lengthy unwrapping
process with Kiri.
The walnut oil write up was one of those that I
was going to transfer over, but haven't gotten around to. I have moved
it over now. (December, 2006)
Think the secret is too make sure that you very
thoroughly cook the walnut meat, but maling sure that it doesn't burn.
Thus the constant stirring.
 Good
luck & let me know how it turns o
From Lora in Washington state.
Thank you for your wonderful posts on the pressing of walnut oil. We have
some trees on our farm and have been wanting to make oil and from your
description we now are ready to try this. Amazing we had the equipment
already from our numerous other food related hobbies! (the hobbies that
all end with eating and merriment!)
My reply
Thanks for the comment. When you make your walnut oil let me know & I'll
send you a recipe for Estafinado.,
a great local dish. 
More from Lora in Washington
Thanks for the tip for the Alliade de Toulouse. I
will google the recipe. We did press about 4 pounds of walnuts (guessing
as we did not weigh them until after pressing) We now have about 14
ounces of precious oil! It is sweet and delicious. Thank you for the
inspiration.
Since we moved to this farm in 1981 we have "planned"
to make our own oil, from something. The walnut trees that are now
producing on our farm were nuts that fell under the neighbors tree that
same year we purchaased our land. The following summer our neighbor
asked if we wanted to dig these seedling trees up and get them
established on our land. It took 12 years to get our first nuts, 8
walnuts were not even enough to make brownies, but still what a
celebration. Our idea is that
these trees are for our retirement. When we can no longer climb a ladder
to harvest the other tree fruits, we will be able to crawl around on the
ground and pick up nuts!
Anyway, you were in our grateful thoughts as we
pressed our first oil! Now we are playing with the left over "walnut
flour" . So far we have had walnut pancakes, but our list of possible
recipes is growing.
We also raise ducks and happen to have some duck
breasts in the freezer!. So when we make up our concoction we will dream
of the French countryside and drink a toast to you for blogging your way
into our life.
thanks!
Lora Lea
My reply
I'm impressed! Nothing like acting quickly!
It must be completely satisfying to have gone through the whole cycle
from seedling to walnut oil. I'm looking forward to hearing about the
Alliade when it gets made. Tomorrow? At the rate Lora moves!
The Muscovy breed of ducks that we raise are
not very fatty. We render out the fat from their skin (then eat the
crackling's) and use the fat to preserve duck (confit). This time of
year (as we eat up the confit!) we use that fat to fry potatoes or add
flavor to cabbage. I suppose we could call it duck butter!
I will look for the magret recipe on your
blog.
Lora Lea
My reply is in the form of a post in the
main section.
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