A Vagabond Life - Food

Cepes are one of the most famous foods in France, it is a delicacy and quite expensive.. This wild edible mushroom is a large bolete with a dull brown cap, dirty white pore and stout and swollen stern, it is usually found during the summer through to autumn, solitary or in small groups on soil under broad leaf or coniferous trees. In Italy it is known as the Porcini mushroom. You can use fresh or dried mushrooms in this dish. Serves 4 Ingredients 1kg of fresh Ceps 2 tablespoons of nut oil  1 slice ham, chopped 2 large onions,  finel y chopped  1 clove of garlic,  finely diced 1 handful of parsley, finely chopped    75g of butter,  chopped   Salt and pepper to taste Breadcrumbs Method Ceps normally require long slow cooking to bring out their flavour, ideally before you use them in a dish, dry them out in your oven to get rid of the moisture, then stew them slowly in some oil....

Ceps with Potatoes and Garlic or Cépes à la Sarladaise This is a very traditional recipe from the beautiful and historic region of Perigord. This popular dish is normally served with a meat or game dish. Ceps normally require long slow cooking to bring out their flavour, ideally before you use cepes in a dish, dry them out in your oven to get rid of any moisture, then stew them slowly in some oil. Then they're ready to cook with. Serves: 4 Ingredients 750g cep, chopped and prepared for using as above 1-1.5kg of potatoes, peeled and cut into quarters, then into 2cm chunks 4 cloves of garlic, peeled and chopped finely 4 tbsp of duck or goose fat Freshly ground pepper and a pinch of salt A handful of chopped parsley Method Warm the fat in a large non-stick frying pan Place the potatoes in the pan and cook on a medium heat until they are just tender.  Add the cepes and cook for a further 5 mins. Add the garlic, season with salt and pepper cook for another ...

Crepe Ingredients 2 eggs 100 g chestnut flour 250 ml milk, at room temperature 1 tablespoon finely chopped fresh parsley 1/4 teaspoon salt Pinch of freshly grated nutmeg 30 g melted butter Mushroom Ingredients 3 tablespoons olive oil 2 cloves garlic, peeled 225 g mushrooms 4 sprigs thyme 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons crème fraîche or whole-milk sour cream 1 tablespoon finely chopped fresh parsley Method Make the crêpes Combine all the ingredients in a blender and mix until a thin batter forms. Chill the batter for at least 1 hour before using.  Heat a nonstick crepe pan or shallow frying pan over medium heat. Brush the bottom and sides of the pan with butter. Stir the chilled batter. Add about 2 tablespoons of batter to the pan and let the crêpe cook for about 30 seconds or until it lightly golden. Flip the crepe over and finish cooking. Transfer it to a plate and repeat with the rest of the batter stacking the crepes on each other. Metho...

Truffle Salad (La Salade Truffé) Serves 4 Preparation time 10 minutes Ingredients 1 truffle, brushed  Mixed lettuce leaves 2 tablespoons of vegetable oil 1 tablespoon of walnut oil A tablespoon of wine vinegar Dash white wine Salt and pepper to taste Chopped parsley Method Wash and dry lettuce and place in a bowl. Place the white wine in a small saucepan and heat, add the truffle and poach gently for 5 minutes. Remove truffle from the poaching broth and slice finely, mix with lettuce. In a small bowl mix together the vinegar, oils, salt and pepper and parsley. pour the dressing over the lettuce and truffles and toss well. 

Truffle Sauce – the French way. Excellent with red meat Ingredients 1 leek finely chopped 1 3/4 cups finely chopped shallot 3 garlic cloves, finely chopped 2 cups dry white wine 2 large fresh thyme sprigs 1 1/4 oz black truffles, finely chopped 4 cups chicken stock 4 cups heavy cream  1/4 teaspoon black truffle oil Method Wash chopped leek in a bowl of cold water and drain. Cook leek, shallot, and garlic in a heavy saucepan, covered, over low heat, stirring occasionally, until softened, about 6 minutes. Add wine, thyme, and truffles and boil, uncovered, until most of liquid is evaporated, this will take about 10 minutes.  Add stock and boil until reduced to about 2 cups, about 25 minutes. Stir in cream and simmer, stirring occasionally, until reduced to about 2 3/4 cups, about 40 minutes. Pour mixture through a fine sieve into another saucepan, pressing on and discarding solids. Whisk in truffle oil and season with salt and pepper. This sauce can be made 2 da...

Brouillade de Truffes (Scrambled Eggs with Truffles)  I first had this dish in a tiny restaurant in a back lane of Sarlat many years ago...the restaurant is no longer there but the memory of this delicious dish stays with me.  Serves 4  Ingredients;  8 large eggs  25 grams black truffles, finely chopped or shaved  6 tablespoons butter, softened, cubed  3/4 teaspoon salt  1/2 teaspoon ground white pepper  Method:  Break the eggs into a bowl and lightly whisk together. In a double boiler bring water to simmering.  Whisk together the eggs and truffles in the top portion of the double boiler and add the butter. Continue whisking the eggs over the simmering water until they form small curds resembling cottage cheese. Remove the eggs from the heat, season with the salt and pepper, and then serve immediately, while hot.   Note: I have cooked this recipe in a frying pan like traditional scrambled eggs however get a muc...

Truffles -  Black Diamonds In Perigord you will find black truffles which often go by the name 'black Perigord truffle' after the region. The tuber grows at the base of oak and hazelnut trees. Truffles can be found in the late autumn and winter, as you drive the Perigord country roads in the winter you will see people 'hunting' truffles with their truffle dogs. Every year for a few short weeks in December Sarlat holds its annual truffle market. The market takes place in a building quite close to the covered market and trades for only 3 hours each Saturday morning. The doors only promptly as the town hall clock strikes the ninth chime of 9 'o'clock and the crowds that have been gathering waiting patiently outside in the cold rush in to secure their prize.  Inside the truffle sellers are stationed behind long tables covered in cloth their truffle harvest displayed before them. The truffles range in size but most are about the size of a walnut....

Risotto is one of those wonderful warming dishes that always tastes amazing and is really easy to cook. Porcini Mushroom Risotto 1 Clove of Garlic 1 Large Brown Onion Good Splash of Olive Oil 20 g Dried Porcini Mushrooms 250 G Mushrooms Sliced A Good Splash of White Wine 2 Cups Arborio Rice 4 Cups of Warm Vegetable Stock Parmesan Cheese Freshly Ground Black Pepper Re-hydrate the dried mushrooms in 500 mls hot water for ½ hour. Warm the stock in a saucepan and turn to a low heat, the stock needs to be warm when added to the risotto so keep it on a low heat. Finely chop the onion and garlic. Warm the olive oil in a large heavy base saucepan then add the garlic, simmer until the garlic becomes fragrant. Add the onions and cook on a low heat until the onions have softened and become translucent – about 10 minutes. Add the sliced mushrooms and cook until the mushrooms start to soften then add the rice and stir well – you want to ensure all the grains of rice ha...