Recipes   from      

"Dinner was absolutelty great. I DO want to know how you cooked up that duck" - Mary Jane (Florida)
         Uh oh, I'll remember to post that recipe sometime soon, promise. - CB

The Maison Borges Persimmon Smoothie • 

Into food mixer/cuisenaire, put a cut up ripe persimmon, drop or two of vanilla, level tablespoon (or less) of sugar, spoonful of uncooked oatmeal, raw egg, cold milk (whole or half fat) enough for two glasses. Blend to froth. Can use a banana or most other soft fruits, and the milk can be reduced to one glass. Precision is not essential to the exercise; find out how you like it.

Summer Grilled Sardines •

Put a little olive oil on the de-scaled gutted (Optional - cook when very fresh and it's not necessary.), rinsed and patted dry, whole sardines; depending on the size of the fish, 2 or more per person, Grill over a charcoal fire for about 30 seconds a side, depending on the heat of fire. Don't worry, you'll know when each side is done. Sprinkle cooked fish with rough crystals of Charente-Maritime sea salt, another specialty of the region. Serve with salad and bread or any other think you fancy. I know of some people who use a dash of English horseradish as a condiment, and it's rather good.

- Maison Borges, +33 (0)5 46 95 59 54, www.maisonborges.com

La Tournerie Mouclade •

Moules (mussels): About a half a kilo per person.
Wash the moules very well.

Soften chopped onion and garlic in olive oil.

Add pepper, salt, 1/2 red chili pepper intact, 1/2 court-buillion cube (or similar), couple of heaping tablespoons curry power mixture (Goan style is quite good), teaspoon of sugar.

Pour in about a cup of white "cooking" wine and a cup of water and bring to a boil.

Add the Moules and cover. Turn/stir gently, occasionally. Cook for about 5-10 minutes, depending on quantity.

Turn off the "fire". Add in (fold in rather than beat up) about 1/2 cup of cream, crème formage or crème fraiche.

It should be a bit "soupy", but, perhaps, creamy rather than runny. I don't care to "thicken" it but some people do. It should be mild & a pinch sweet, flavourful; nearly, but not quite piquant. Serve with mashed potatoes on the side and/or warm French-style bread.

Bon chance! Wish I was there to be invited. Let me know how it turns out.

- Maison Borges, +33 (0)5 46 95 59 54, www.maisonborges.com

Maison Borges' own Walnut Pie  •

- Maison Borges, +33 (0)5 46 95 59 54, www.maisonborges.com

Maison Borges' own Local Clam Chowder  •

- Maison Borges, +33 (0)5 46 95 59 54, www.maisonborges.com

Maison Borges' 
Own Grown Potato, Shallot and Onion Soup •

Cut into pieces
Two of our giant shallots
2 La Tournerie yellow onions
5 or 6 large cloves of pink garlic, peeled

"Sweat" in butter and olive oil to soften

Put into pot with
A half-teaspoon of salt
Up to a liter of water 
1 chicken stock cube (can use vegetable, for vegetarians, of course)
A whole lot of ground pepper 
3 or 4 grains (or a pinch) of chili
4 large potatoes, peeled and cut into chunks

Simmer for 20 minutes

Sprinkle chopped parsley on top and serve with or without a dollop of crème fraiche in each bowl.

Eat with a quarter baguette crisped in the oven and buttered
Wine? A Merlot Vin d'Oc from a box (OK, stains floor purple but, if you don't spill and "brush your teeth, vigorously, afterward - no harm done).

Absolutely delicious! Wow what a meal!

- Maison Borges, +33 (0)5 46 95 59 54, www.maisonborges.com

--  •

- Maison Borges, +33 (0)5 46 95 59 54, www.maisonborges.com

Maison Borges' --  •

- Maison Borges, +33 (0)5 46 95 59 54, www.maisonborges.com

page TOP      HOME page

Maison Borges, Pres de Gémozac 17260, Charente-Maritime, France.
Tél: +33 (0)5 46 95 59 54
e-mail: tobe@maisonborges.com
www.maisonborges.com


All content, unless otherwise attributed, is Copyright © C Borges 2010.