this Romanesque architecture of one of the churches in Toledo reminded me so much of the Basilica de St Sernin in Toulouse
i wanted to visit Madrid first of all, to see a friend from Singapore who was having a grand European tour. it was so nice to see her again after a long time. we had such fun catching up, soaking in the sights and sampling the gastronomic Castillian delights.
the South of France is famous for its duck. i was not so much a duck person when i was living in Asia. especially since we never usually eat duck in the Philippines. but here, i have learned to appreciate it much, much more than before.
this week, since my husband was on a week-long business trip, i was left to my own devices in the kitchen. and so, having no choice, i decided to try my hand at cooking aiguillette de canard in the same way that my husband cooks them, but with a little bit of my own personal touch.
it’s actually very simple, you just buy it as it is from the supermarket, like this:
aiguillette is the sides of the duck, cut into strips
before throwing it on a non-stick pan, i like to grease it a bit with vegetable oil (i use colza oil, btw). and then just cook it on medium heat until the sides start to brown. and then you can turn it over.
one of the many, many things that i will definitely miss in France is the marché. there is nothing quite like it. as you already know, France is all about food. and all the territories have their own specialties.
this weekend, there is the Marché Aveyronnais at the Place du Capitole. we took the opportunity to go this morning since it was quite a mild winter weather we are having today.
my husband, as you know is of Aveyron origin. for those who do not know where it is, it is still in the south of France and still in the region of Midi-Pyrénées (like Toulouse) but it is a few notches higher up in the map.
it’s the season for Top Chef again. and so also starts the highest high of all drama on French reality TV.
the host and chef judges of the show
everybody knows that France is best known for having the best food in the world. when you say best, first of all, it means the food is fresh, well-grown, and healthy. then, it should also be beautifully presented. lastly, and of course, most importantly, it should taste great.
but to be able to really comprehend the french standard for the “best” food, you have to actually live for a while in France to absorb the culture and the ways of the people here. and if you have lived here long enough, you will understand that the best food is a product of art, science, mathematics, sweat and blood, and all that drama… and you get to see all of this if you watch Top Chef.
Since I have plenty of time in my hands, I have decided to take up a bit of cooking, mostly Filipino recipes. I am proud to say that i have now mastered chicken adobo. and was able to successfully accomplish lumpiang sariwa (fresh spring rolls) at the very first attempt. I was even able to serve it to real live guests, who appreciated it very much. I have this site to thank for, for all the easy-to-follow, honest-to-goodness authentic Filipino dishes.
My picture-perfect and mouth-wateringly palatable lumpiang sariwa; I made the egg wrapper and the sweet sauce myself 😉