Panier of Plenty


One of the great pleasures of ‘country cooking’ is being able to
‘improvise’. When ingredients are abundant and straight from nature,
there is room for experimentation. There are no ‘rules’ or measures,
only vague guides, as intuition takes over and decides. Results speak
for themselves as the process evolves – judging quantities and timing
‘by eye’.

Final stages, juice forming a syrup

This batch of quinces (coings) is poached in white wine, with thyme,
bay leaves, cloves and a cinnamon stick. Lemon juice and sugar (and a
little water) were later added to form a syrup. They will go into the
cellar – a quick accompaniment to winter dishes – as a ‘ready-made
condiment’ for duck and game, pork or chicken, as Autumn is ‘captured’
and preserved in a jar.

Jars cooling

Each jar with bay leaves or thyme

This entry was published on October 12, 2012 at 11:47 am. It’s filed under Country Life, Country Living, Creative, Cuisine, Europe, Expat, Food, France, French Culture, Garden, Health, Home, La Vie Quotidienne, Languedoc Roussillon, Leisure, Life, Lifestyle, Mediterranean, Nature, Pyrénées, Recipes, Rural Life, Seasons, South of France, Thoughts and tagged , , , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

3 thoughts on “Improvisation

  1. mesarapugs on said:

    Inspiring! Love the bay leaves x

  2. So very beautiful as always. I’m in awe of the skills and patience you display in these almost daily preservation rituals. Looking forward to seeing these with a game dish on your blog soon!

  3. Miam Miam 😉

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