On the way down from Stuttgart to Sens, we saw a sign that said Baccarat. My husband wondered aloud if this could be the famous crystal town. I suggested we make a detour, swearing that I didn’t want to buy anything, but was just curious. Of course I was lying and my husband knew it, but he turned off at the exit anyway. The foundations on which great marriages are built 😀
So anyway, there’s so much eating going on around here, I can’t keep up. Yesterday, with the gorgeous weather, we gathered around the Parret table in the courtyard and shared a Mediterranean mussel entree.
A meltingly tender veal roast.
And more potatoes from M. Parret’s garden with rosemary, garlic and olive oil.
I guess when we’re not eating, we are shopping for food. We stopped into Noslon farm http://cookinginsens.com/2011/09/08/noslon-farm-pork-chops-with-roquefort-butter-and-pears/ and I decided to try some of their jarred beans.
The lingots included goose fat and tasted good, but I thought that after just a few minutes of warming, they broke down more than I like. Tasty but lacking structure.
Travers de porc are the French take on spareribs. It took me a while to learn to cook them to my satisfaction but now I like them almost as much as normal spareribs 🙂
You can grind the rub ingredients in a food processor or blender; I couldn’t be bothered 🙂
Slow Roasted French Pork Ribs
1 tbsp salt
1 tbsp dill seeds, crushed
1 tbsp sage leaves
1 tbsp fennel seeds, crushed
1 tbsp coriander powder
1 tbsp fresh rosemary leaves, chopped
1 tbsp Spanish paprika
1 tbsp garlic powder
1 tbsp dried shallots
2 lbs spareribs
Mix all the herbs and spices together, then rub onto the spareribs. Refrigerate overnight, then roast in a 300-325 F oven for 2 1/2 hours.