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.
Beautiful, beautiful glasses, very envious! And some more gorgeous food going on, sound slike you are in gastronomic heaven again. I bet M. Parrett is so pleased to have you around again for a little while.
Thank you Chica. I am so glad to have the time to spend with M. Parret. I think he might be working through it.
A town like Baccarat and you is a dangerous combination. Lovely glasses:)
You know it Roger (evil grin)
Another plus from me with regard to the glasses. All the food looks great! I’m inclined to agree with you on beans in jars and tins – they are a bit too soggy for my liking, I’d rather buy them dried and cook them in a pressure cooker – I prefer the texture and there’s always some duck or goose fat in my cupboard 😉
My first choice in beans is fresh. Dry are okay but it seems that the jars and cans are just not for me.
Love that top photo! You have such a great eye for making food look appetizing and beautiful.
Thank you 🙂
Yum! That looks delicious Rosemary.
Thank you Anne.
“I guess when we’re not eating, we are shopping for food.” It’s the best way to live, yes? 🙂
Yes 😀
Looks like you’re choosing quality over quantity then. Looks wonderful.
All ribs are good Greg 🙂
Those are beautiful glasses, Rosemary! Glad to hear that you got yourself some souvenirs 🙂
Everything looks beautiful too. Welcome back 🙂
Thank you Daisy. I might have to go back 🙂
Beautiful!
Thank you tiny.
The mussels alone would be good enough for me, add those ribs to the equation this is a heavenly dish
Thank you Raymund.
Once again you’ve succeeded in making my stomach rumble Rosemary 😉 looks superb…
Thank you Phil and you too Phil’s stomach 🙂
Wonderful recipe! I will be stealing soon for future bbq’s
Thank you Mark and you are welcome 🙂
Yum, I haven’t mastered ribs yet, so this looks like a great recipe to start with!
Extremely easy and you can’t go wrong 😉
slow roast until the meat is fall of the bone, nothing better!
“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.” Truer words were never spoken!
🙂
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