peat o’neil

Travel * Think * Create

Archive for the ‘Cooking’ Category

No White Food

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Check our my food blog sometime NoWhiteFood

 

Written by patwa

21/10/2016 at 10:39 pm

Gastronomica Reader :: Wikimania 2012

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The Gastronomica Reader
Univ of California Press, 2010.

What fun to find that the Gastronomica Reader , which includes my long article about Diana Kennedy and Mexican organic farming,  is on a book list run by an Estonian webrarian!

Fun because this connects directly to last week’s Wikimania 2012 in Washington, DC where I met a wikimanian from Estonia, Raul Veede.  Synchronicity and random serendipity are the most reliable indicators I follow in order to avoid the contrived pressures of marketing, crowd control, greed and aggression.  Long life the randomness of the internet and the global volunteer efforts of wiki writers everywhere.

P.S.  If you’ve used Wikipedia, consider making a donation.  What would we do without it?

Food Writing at Hill Center

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More to writing than this…..

Hill Center near Eastern Market on Capitol Hill in Washington, DC is sponsoring a Food Writing Master Class June 14, 2012, 6 to 9 pm.  Hill Center partners with The Writer’s Center  in Bethesda, Maryland to recruit instructors for Hill Center’s writing classes.

Register now for this creative adventure.  Or choose the  Travel Writing and Blogging class July 24, 2012, 6 to 9 pm

Written by patwa

11/06/2012 at 4:49 pm

Basque Country Soup::Potage Garbure

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Coming soon…..Pyrénées Pilgrimage.…a travel adventure following author L. Peat O’Neil’s solo walk from the Atlantic to the Mediterranean through the Pyrenees Mts. along the French Pilgrimage path of Saint Jacques de Compostelle. Rend adventures and mis-adventures along the way including a stay in a local hospital after a broken wrist, interviewing survivors of the Nazi Occupation and private viewings of works by celebrated artists.  The rarest event?  A close encounter with two wild boars tusk-to-tusk in a highland field on a rainy evening. Were they playing or fighting over turf?

Recipe from:  Pyrénées Pilgrimage, a travel adventure by L. Peat O’Neil,                                                http://PyreneesPilgrimage.wordpress.com

Basque Country Soup from the Pyrénées Atlantiques Region

Garbure or potage is standard Basque fare, made every season. The ingredients change to what is locally in season. Fall, winter and early spring versions include root vegetables. Spring potage includes ripe fava beans.  A summer version contains green beans, tomatoes, and new potatoes. The soup base is ham, white beans, and cabbage.

Potage  — Garbure

4 quarts water

2 cups dried white navy beans, soaked in water for 8 to 10 hours

1 bouquet garni

1 pound ham shank (omit for vegetarian version)

2 medium carrots, peeled and coarsely chopped

4 to 6 medium potatoes, peeled and chopped into 1 inch cubes

1 medium onion, coarsely chopped

1 small cabbage, cored, and sliced into short strips or 1 inch squares

3 leeks, thoroughly washed, trimmed, and coarsely chopped

4 red peppers, cored and sliced into julienne strips

1/2 cup garlic, minced

1 tablespoons sea salt or more to taste

1/2 teaspoon freshly-ground white pepper

Place 4 quarts water, the white beans, the bouquet garni, and the ham shank in a large, heavy-bottomed saucepan over high heat. Cover and bring to a boil. Simmer for 15 minutes. Add the carrots, onion, potatoes, cabbage, leeks, garlic, and red pepper. Season.  Return to a boil, lower the heat, and simmer, covered, for 30 minutes. Add more water if necessary.  Taste and adjust seasoning.  Cook until the vegetables are soft but not mushy.  Remove the bouquet garni and ham shank. Discard the bouquet garni. Remove meat from shank and add to soup or serve separately.

Walking on the  through the Pyrenees Mountains, the author tastes local food and wine.  Includes distinctive recipes.

Written by patwa

01/02/2011 at 7:10 pm

Posted in Cooking, France, Pyrenees, Travel

Tagged with , ,

Soup from the Pyrenees Mountains…

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Pyrénées Pilgrimage    a travel adventure by L. Peat O’Neil

www.PyreneesWalks.com    http://peatwalk.blogspot.com

Sample recipe from the travel culinary adventure Pyrénées Pilgrimage available POD through Amazon.

Basque Country Soup from the Pyrénées Atlantiques Region

Garbure or potage is standard Basque fare, made every season. The ingredients change to what is locally in season. Fall, winter and early spring versions include root vegetables. Spring potage includes ripe fava beans.  A summer version contains green beans, tomatoes, and new potatoes. The soup base is ham, white beans, and cabbage. 

Potage  — Garbure

4 quarts water

2 cups dried white navy beans, soaked in water for 8 to 10 hours

1 bouquet garni

1 pound ham shank (omit for vegetarian version)

2 medium carrots, peeled and coarsely chopped

4 to 6 medium potatoes, peeled and chopped into 1 inch cubes

1 medium onion, coarsely chopped

1 small cabbage, cored, and sliced into short strips or 1 inch squares

3 leeks, thoroughly washed, trimmed, and coarsely chopped

4 red peppers, cored and sliced into julienne strips

1/2 cup garlic, minced

1 tablespoons sea salt or more to taste

1/2 teaspoon freshly-ground white pepper

Place 4 quarts water, the white beans, the bouquet garni, and the ham shank in a large, heavy-bottomed saucepan over high heat. Cover and bring to a boil. Simmer for 15 minutes. Add the carrots, onion, potatoes, cabbage, leeks, garlic, and red pepper. Season.  Return to a boil, lower the heat, and simmer, covered, for 30 minutes. Add more water if necessary.  Taste and adjust seasoning.  Cook until the vegetables are soft but not mushy.  Remove the bouquet garni and ham shank. Discard the bouquet garni. Remove meat from shank and add to soup or serve separately.

Written by patwa

05/03/2007 at 6:10 pm

Posted in Cooking, Travel

Tagged with , , , , , ,

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No White Food

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