Amanda on August 23rd, 2005
Roasted Pigeons

Roasted Pigeons

Pigeons Farcis

There are many versions of this Quercy staple.
One can stuff the birds merely with the chopped liver, breadcrumbs and perhaps a little leftover Toulouse sausage, the way a frugal countrywoman would. However you can also make it into an altogether more sophisticated dish with equally local ingredients.

This is my version of the deliciously sophisticated option.
To serve: 6.

Ingredients Read More »

Stuffed Quercy Pigeons from French Life

Amanda on August 23rd, 2005

Historic gateway to the South of France

Pont Valentre

Pont Valentre

History
Cahors is strategically situated in a loop of the curvaceous river Lot, surrounded by hills. To the north the roads lead straight to Paris, to the south straight to Toulouse and on to the passes of the Pyrenees and the bustling ports of the Mediterranean. To the west, following the line of the river, lies the great wine producing city and port of Bordeaux. To the east, the wild and beautiful Causses and the foothills of the Massif Central.

It was in this advantageous spot that the ancient tribe of the Cadurci decided to settle in about 800BC. Many scholars maintain that it was from these first settlers that Cahors and the Quercy take their names. Others argue that Quercy comes from the Latin Quercus, meaning oak, a reference to the oak forests that romp across the landscape. Either way, both Cahors and the Quercy itself are ancient settlements. Read More »

Cahors – Capital of the Quercy from French Life

Amanda on August 5th, 2005
Roasted Tomatoes

Roasted Tomatoes

Tomates Marmandaise

This is a recipe that you’ll find in many guises all over the south of France. However it does rely on the excellence of the ingredients so the world famous, succulent tomatoes of Marmande are absolutely perfect for the purpose.
If you are camping you can achieve these on a covered barbecue and like so many of the vegetable dishes of the Mediterranean, they’re good hot or cold and particularly good barely warm.

Serve one half per person for a first course, or two as a lunch dish, accompanied by a crisp, green salad and a baguette fresh from the bakery. They are also excellent as an accompaniment to roast chicken or just about any barbecued meat. Read More »

Oven Roasted Tomatoes Recipe from French Life