Poached & Sautéed Lamb Brains

Cervelles d’Agneau Pochées

Serves 1 per person

Tania Teschke Photography-cervelle rebecca-1655

I can say that it was a little hard to swallow the first bite or two, as the smell was subtle but new to me, and the texture a bit mushy. To my co-chef and former neighbor, Rebecca Pinsolle, the scent takes her back to her days visiting her grandmother. This is the same effect that smooth pork liverwurst has on me, it transports me to my childhood when I would smear that liverwurst on dark German bread for my breakfast. I am truly grateful for that small indoctrination into “strange” foods, as I think it has helped me to be able to enjoy other foods like chicken livers paté or just plain old liver. And foie gras, of course.

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Bordeaux Oysters with Wrapped Pork and Shallot Meatballs

Huitres à la Bordelaise, Crépinette de Porc à l’Echalote

Serves 6

Tania Teschke Photography-9866

Preparation Trumps Complication

Despite the fact that this recipe looks complicated with lots of steps, it’s basically oysters and meatballs! You can eat either of these separately, but also together, who knew?, to pack a one-two nutrient-dense punch for your health, because it combines zinc and selenium-rich oysters with nutrient-dense pork balls (containing pork fat, meat and liver, and let’s not forget the all-powerful but under-exploited vitamin-rich parsley). Plus, you can double the recipe, make bunches of meatballs in advance and freeze them for future snacks and meals when you have less time to prepare a meal. So make this recipes on a day you have set aside several hours for prepping meals ahead for the week. This is one key to success to having access during the busy times of the week: prepared, homemade food! The oysters must be consumed immediately, of course, particularly once opened. So that’s a fun way to invite some friends over and share a meal, making sure one of them knows how to open an oyster! (This is a skill I have yet to master!)

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Le Foie de Veau – Veal Liver

Tania Teschke Photography-9091

Le Foie de Veau – Veal Liver & Petits Pois à la Française – French Green Peas

The Backstory

This recipe combination comes from a grandmother named Gaby, a native of the Bordeaux. She is the paternal grandmother of my pal Chef Fred here in Bordeaux, who demonstrated these recipes for me. Chef Fred worked in several famous restaurants in Paris before returning to his native region of Bordeaux about 10 years ago. He taught cooking at an atelier in Bordeaux and has plans to start a food truck on his own, we’ll keep our eyes peeled for that! You can follow him on Instagram at FREDO_TRUCK_

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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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