Happy New Year / December Newsletter & Event Video

It’s a new year, and I have not been able to keep up with blog posts very often, though I update the rest of this blog behind the scenes in all the tabs almost every week (see Press, Events, Praise…)! The newsletter takes a lot of time, so why not post it as a blog entry, with pretty photos, etc., so you know I’m alive and working! Here is the December Newsletter, with details about my book launch event in Bordeaux and links to the previous newsletters on it! And for your viewing pleasure (and laughs), please see below also the video of the last few minutes of my presentation of The Bordeaux Kitchen book at the event in Bordeaux, in French (yikes!)

Bonne Année!

 

PS – SAVE THE DATE: If you are in or can get to Paris in April, please come to my book presentation (in English) on Wednesday April 3rd, 2019 7:30pm to 9pm at the American Library in Paris!! Address: 10 Rue du Général Camou, 75007 Paris. Book purchase and signing. Free event.

Rabbit With Prunes – Lapin aux Pruneaux

lapin aux pruneaux-1327

RABBIT WITH PRUNES — Lapin aux Pruneaux

Season: Year Round

Preparation Time: 5 minutes, longer if you are chopping the rabbit or bacon bits yourself

Total Cooking Time: 1 hour 45 minutes

Serves 4 to 5

It’s been a while (2 years!) since I posted a recipe, my goodness! But that is because I have poured everything into The Bordeaux Kitchen book! I have been adding to the other pages at the top of the home page, slowly but surely. Now, for a recipe! This one is not in the book, as I just made it recently with my lovely friend from Nice, France, Joelle Luson. We did Beef Burgundy together, as well as several other recipes, which you will find in the book.

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Paleo Breaded Veal Sweetbreads

Ris de Veau Panés

Tania Teschke Photography-RisDeVeau-2934

This recipe can be used for both Veal or Lamb Sweetbreads. The photos in this post depict Veal Sweetbreads. The flour used in this recipe is organic chestnut flour, locally-sourced, Paleo-approved!

Prep Time: 35 minutes (plus up to one hour if you wish to soak the sweetbreads first in water)

Cook Time: 10-15 minutes

Total Time: 45-50 minutes

 Serves:  4

Description: Sweetbreads are the thymus gland of the animal. They have a light texture, like very tender meat and are not chewy. In France, they are a delicacy, as they have a very subtle flavor and are nutrient dense. They are also rare and therefore expensive, as there is only one pair of thymus glands per animal. This recipe can be used for veal or lamb sweetbreads. This can be served either as an appetizer or a main course.

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Stuffed Guinea Fowl

La Pintade Farcie

Tania Teschke Photography-Poulailler D'Augustin Pintade Farcie-2117

Serves 4-6

The Pintade is a wild breed of bird (un oiseau sauvage) which began to be imported into France in the 1900s and has since become domesticated and raised in France and other countries. The taste is more pronounced than chicken. It also dries quickly when being cooked, therefore it is usually tied up to retain not only the stuffed contents but also the juices. The fat in the stuffing also helps keep the bird juicy.

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Let’s Get Started: About Me

This Is Me With My Mixing Tools

This Is Me With My Mixing Tools

Like everyone else on this planet, I like to consider myself as having something unique to contribute to the world. So what could that unique thing be? I think, therefore I am. Not unique. I speak five languages? Getting there. I have a parasite called Cryptosporidium? Boom! That’s unique! Ugh, it’s also unhealthy and tedious.

Now before you hit the Gong on this blog entry, that reference will date me, I encourage you to read on: I have a unique spin I’d like to share with the world other than that of battling a parasite alone. The spin? Actually, it’s several spins. Here are some key words: ancestral, seasonal, French, recipes and wine pairings. I like to mix language, culture, ingredients, art styles, music, thoughts. I like to meet people, speak their language, and then go home and take a nap.

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