Milky chicken & butternut squash pancakes


“Don’t tell my husband”, Madame Petit said, with a hesitant smile, “Don’t tell him about your recipe”. I thought I knew what she meant, my recipe sounded so tempting that her husband would request it immediately and perhaps his wife had other plans for the evening. But that was not it. It was the opposite, my recipe had too many herbs, too much garlic. He wouldn’t hear of it. After all a man who has dedicated his life to raising the best chicken in the region (my words not theirs) does not see the need for enhancement or improvement. What you get is what you get. A fantastic tasting bird that only needs a pinch of salt, a dash of pepper. Meat that rivals the best steak, the finest piece of pork.



We had visited Michel and Martine Petit’s farm to buy a quality chicken for my crème fraîche and herb roast chicken recipe, one that is destined for my upcoming book and needs to be practiced to perfection first, with the best available produce. The Vertessec poultry farm is stretched along the route de Bordeaux in Avensac, hundreds of birds roaming free in beautiful pastures. We visit Bordeaux quite regularly and each time I look with admiration at the farm, try to get a peek at the lovely farmhouse tucked in amongst the trees. I always make a mental note to stop there next time but somehow we’ve missed the opening hours every time (we tend to linger too long in Bordeaux) or I’ve not had the time (picking up kids from school, worrying about home alone dogs – that sort of thing). I’ve tasted their birds at friends houses, been amazed and now that we were making a book it was the perfect excuse for a visit.


I had built up expectations, the farm would be lovely, the people friendly, the chicken heavenly. It was all that and better. Beautiful old-fashioned store that sells pumpkins, eggs, all sorts of chicken sausages and patés. Even local wine and jams. And the birds, so fresh, so big and majestic.
Now back to the conversation. “It’s not that my husband doesn’t like herbs or such but our Faverole chicken, simply doesn’t need it”, she continued. That’s when Michel, the husband, a proud looking, fit man in shiny boots arrived. He listened to us discuss recipes, without any judgement, and then offered to show us the farm. Gaïa loved the little baby chicks and it was a pleasure to see all the birds running around freely – just like it should be and such a nice contrast to all the horrifying reports we’ve had in recent years of poultry production around the world.



The funniest moments were with Gertrud, our German Pointer, a bird dog she was simply shivering with anticipation and gave me a look regularly that seemed to say “Is it some sort of joke to bring me here, it’s like bringing a kid to Disneyland and then tell them they can’t go on any rides”. Let’s just say that I didn’t let her off the leash.


Michel spoke at length about his passion for poultry, the different types of birds he breeds, the “normal” ones that can be cooked anyway you like and the Faverole (Poularde cousine Faverole croisée) that is so tasty that it would be a sin to spoil the heavenly meat, all it needs is a hot bath in milk and a rub of salt. I told him that I always felt that the best products need the least preparation and he nodded approvingly – his eyes beamed and although not a boastful man his expression seemed to say “Just wait until you taste my Faverole chicken”.
Apart from all the beauty, all the mouth-watering food, and the sheer pleasure and privilege of being able to buy the best products in such attractive surroundings the real pleasure of the day was to meet people as passionate as Michel and Martine Petit. Everything is done with love. Their son, now heavily involved in the family business has just opened a little store in Paris with Vertessec farm products. “It’s so small you wouldn’t find it even if you were looking for it”, Michel said, but he couldn’t hide his pride in their chicken being sold in Paris. It touches another theme dear to my heart – that of transmission. To pass knowledge down from one generation to another, to pass on and preserve. It’s people like the Petit family that are the reason why French produce is so good – it’s not just a question of selling chicken, it’s the ambition to raise the meilleur chicken, to work twice as hard to make something a little bit better. Like Michel put it. “It’s easy to make good chicken, but to make a great one – aha that’s another story”. “Sometimes I make 90% more effort for 10% more quality – but that is what it takes.” Of course my husband took this as a cue to start talking about dogs and that’s when I wandered off – to take a closer look at the chapons that were running around under a beautiful plum tree that alas never has any plums. I spent a good deal of time in the store, bought two big birds, a sack of wonderful potatoes and Gaïa tried to sneek out with a butternut squash that was lying on top of a stack of pumpkins. I did not authorize that purchase, we have so many at home, but it did inspire me to make butternut pancakes, just to have something to do while the chicken was in the oven. The kids shelled the beautiful red haricots ‘cocos’ beans, which I sautéed in a bit of olive oil, garlic, spring onions and sarriette (I believe it is called summer savory herb in english?). Beans are all over the market these days, and these pink ones are irresistible. Earlier that morning, I made a dessert inspired by a friend’s recommendation. It’s called teurgoule, a classic recipe from Normandie, slow-cooked in the oven for a perfectly creamy and comforting cinnamon flavored rice pudding. It is best to use fresh unpasteurized fresh farm milk to get the extra creamy results, but you can also use fresh full-fat milk. It’s such a delightful dessert, the whole kitchen is perfumed with cinnamon for hours and the smell lingers on all day. What a great way to welcome the fall season.


Butternut pancakes with crispy sage beurre noisette

(for 8 to 10 pancakes)

200 g/ 1 1/3 cup butternut, peeled and cooked
180 g/ 1 ½ cup plain flour
80 ml/ 1/3 cup crème fraîche
30 g/ 1/3 cup parmesan (optional)
1 egg
1 tsp baking powder
A pinch of salt
Butter, for frying

For the crispy sage beurre noisette (butter):
A small bunch of sage leaves
80 g/ 1/3 cup unsalted butter

In a bowl, mix the egg, cooked butternut purée, and crème fraîche. Add the grated parmesan (optional), salt, flour and baking powder until you get a smooth batter. Lightly butter a frying pan over a medium heat, and cook pancakes – flip them over when the surface starts to become bubbly. Pancakes should be golden brown.

For the crispy sage beurre noisette (butter):

Heat butter in a small saucepan, add a pinch of salt and sage leaves on a medium heat. Cook for a few minutes until the butter turns golden brown and the sage leaves are crispy. Set aside.

Serve pancakes with a drizzle of beurre noisette and sage leaves on top. It is also delicious served with a poached egg.

Haricots ‘cocos’ rouges

900 g/ 2 pounds fresh red ‘coco’ beans, shelled
5 branches sariette herb/ summer savory
1 garlic clove, finely sliced
2 spring onions, finely sliced
Olive oil, for frying
Salt & pepper

Cook shelled beans in a large pot of boiling water for 20 to 25 minutes, or until tender and cooked. Drain and leave to cool for 5 minutes. Heat 2 to 3 tablespoons olive oil in a frying pan, add the spring onions and garlic and cook for 2 to 3 minutes. Add the beans and sarriette/ summer savory herbs and continue to cook on a medium heat for 5 minutes. Season with salt and pepper. Serve immediately.


‘Milky’ Roast chicken

(serves 6)

For this recipe, M. Petit advised me to first poach the chicken in a mixture of milk and water, then cook in the oven on a lower heat (150°C/ 300°F, increasing to 180°C/ 350°F for the last 15 minutes. The ‘Poularde cousine Faverole croisée’ variety is renowned for its incredible taste and quality, so he recommends to only season with salt and pepper to keep the authentic taste of the chicken.

950 ml/4 cups milk
2 liters/ 8 cups water
1 good-quality chicken (In this recipe it is a ‘poularde cousine Faverole croisée variety’ from Vertessec farm in Médoc) – 1.3 kg/ 3 pounds approx
Salt & freshly ground black pepper

Preheat the oven to 150°C/ 300°F

In a large pot, bring the milk and water to a boil and poach the chicken for 10 to 15 minutes on a medium heat.

Place the chicken on a roasting pan, pour a ladle or two of the poaching liquid over the chicken and season inside and out with salt and freshly ground black pepper. Cook in a preheated oven for 1 hour. Add 2 to 3 ladles of the poaching liquid during the cooking process. Increase the heat to 180°C/ 350°F and cook for 15 more minutes or until golden.



(serves 6 to 8)

Preheat oven to 150°C/ 300°F.

2 liters/ 8 cups fresh milk (preferably raw milk or at least fresh full-fat)
150 g rice (I used Arborio rice)
180 g granulated sugar
1 1/2 teaspoon ground cinnamon

In a large pot (preferably an earthenware terrine pot), mix the rice, sugar and ground cinnamon together. Pour milk on top and cook in a preheated oven for 4 to 5 hours. The rice pudding should be thick and creamy, with a dark brown caramelized ‘croûte’ (crust) on top. Serve warm.

124 thoughts on “Milky chicken & butternut squash pancakes

  1. What a great looking bird!! I can only imagine the taste of it. The custard looks amazing, too. What a great day for you and yours. Simple is best.

    1. Hello! That is Jeanie in the photo – Gertrud is the big brown dog (not pictured in this post!). Gertrud was very confused that day 🙂 Enjoy the teurgoule, it’s a delight to make! Mimi x

  2. This is an overdose of amazing recipes in one post. I wish I was there to try it all, to SEE it all – the photographs are beautiful as always, too.

  3. Would the chicken recipe work for turkey or is it better to stay with a smaller bird? I’m thinking about trying it for Thanksgiving holiday here in America.
    Love the butternut squash pancakes, perhaps I will finally get my children to eat squash.

    1. Hi! Well, I did speak to Martine Petit yesterday and asked the question regarding the turkey. Her answer was ‘Pourquoi pas’ (why not)? This poaching technique makes the meat more tender (the idea is not to dry the meat out in the oven). I hope this helps! Let me know! Mimi x

  4. Love the story and photographs as always. It is nice to see the children (and some dogs) are helping 🙂
    I cannot wait for your book.

    1. Thank you! The dishes in this post (and most of the ones we have at home) are from our local brocantes/ antique stores – they are always so fitting for each season! Have a lovely weeke-nd; Mimi x

  5. I LOVE this post! I am sooooo passionate about organic humanely raised animals and that milk chicken recipe will be on my dinner table tonight followed by the rice pudding with the butternut pancakes and poached egg for brunch tomorrow! I look forward to you cookbook! We have tropical storm Karen this weekend so I’ll be cooking lots of your recipes

    1. Oh thank you Rie! Vertessec farm is perhaps the most beautiful far I have ever been too, and the Petit family so passionate about their work. There is so much pressure these days for small farmers, I really admire their ‘vocation’. I hope you will enjoy the recipes – the teurgole is so comforting! Mimi x

  6. Hello Mimi, beautiful post, photos and amazing recipes. I love the milky roasted chicken recipe, this is a must for my next dinner invitation. I made the Blackberries soufflé from our garden and it was so delicious, thank you so much.
    Our summer vacation finished, came to Kuwait for two weeks and
    Traveling back to London tomorrow, I can’t wait to spend fall there with my family.
    Best wishes on a wonderful and successful year for you and your family xx

    1. Hi Rowaida! So lovely to hear from you! This summer went by so fast – I hope you had a wonderful time with your family! So happy to hear you enjoyed the blackberries soufflés 🙂 Wishing you a lovely sunday in London! Lucky you! Mimi x

  7. Dear Mimi, another great story with amazing recipes and I’m not even mentioning the beautiful photographs here! Have a fun weekend.


  8. Hello Mimi! What a wonderful farm! The idea of chickens roaming free in grassy pastures makes my heart soar! Waiting for the day when such high quality, ethically raised meat is common in the US! Wondering what do you do with the milk mixture afterwards? Seems like it would make a fabulous gravy or sauce (or does it all evaporate during the cooking process?) This is a must try, as I’m always seeking out new chicken recipes! Just hope I can find a bird to do it justice! Looking forward to your book! Happy Cooking! -Rebecca

    1. Hi Rebecca! Lovely to hear from you. The Vertessec farm is a dream! Regarding the milk mixture, you can use it for a sauce, for a gravy, and even add eggs, a few slivers of seasonal vegetables and make a flan (steamed or baked in a bain-mairie). Have a lovely sunday! Mimi x

  9. As always I am drooling and smiling when read your blog.

    Oh, and I would love to visit that little store with Vertessec farm products in Paris. Any chance to get an address?

  10. Roasted chicken and a wonderful display of pumpkins is the perfect way to bring in the new season indeed! I love how you bring such adventure to your writing. You make something that could easily be ordinary and make it glow with magic! Merci!
    x amber

    1. Merci Amber! You are always a ray of light! The Vertessec farm was simply amazing. I have been loving your beautiful pics from your latest travels – so inspiring! Bon dimanche Mimi x

  11. Where to start Mimi…
    These recipes are some of my favourites… I am sorry I probably say that every time… you are truly giving me an enthusiasm for cooking which I never imagined…
    I need to come to Avensac for the chicken… a long drive for a chook… but it seems worth it… 😉
    Beautiful images as ever… xv

    1. Thank you Vicki! The Vertessec farmthey (open to the public on Fridays and Saturdays, otherwise you can order for delivery). Their terrines and chicken sausages are delightful! And their farmstore looks like you escaped in beautiful ‘film d’époque’ about musketeers! Do let me know if you ever go, I could meet you there! Bon dimanche, Mimi x

  12. Their farm sounds just wonderful. I love the idea of families passing their farming methods & traditions from generation to generation!

  13. I love it all………YOU do so much in a day!What time do you start in your kitchen?
    Why did you not tell the world you are in a magazine with 10 beautiful pages!BON APETITE people in the USA!
    I can NOT wait for your cookbook!Perhaps, that will be reason enough to zip over to France and have you sign it for me!I must give you a HUG one day!You do so much and make it all sound like nothing!I will try the chicken and the dessert……..but I still adore your chicken with the creme fraiche inside the cavity!That is the BEST I have ever tasted!We call that MIMI’s chicken here in our VILLA!

    1. Bonjour Contessa! You are a ‘rayon de soleil’!! Thank you for being such a cheerleader! To answer your question, I start around 7 am in the kitchen – getting the kids ready for school and my day starts! I love preparing things in advance, so I have more time to prepare and write more recipes! 🙂 I did share the Bon Appétit feature on my facebook page and on Instagram 🙂 Bon Dimanche! Lots of hugs Mimi x

  14. Hi Mimi, it’s wonderful that you can source beautiful, fresh foods in your area. I’m very aware of that in both Vancouver and Oxfrodshire. Actually, we always but our pork products from the village butcher in England and the beef from our local farmer; we can actually walk thru his herd of cows on the Thames pass and see how healthy they are and grass fed and talk to him when he’s around. Vancouver is a bit trickier because it’s a big city with very little rural land between the ocean and the mountains, still there are local farmers to source and buy from. You know one thing I love is the popularity of small farmer’s market which open in parking lots and side streets all over the city. they only last the season, but still, it gives us a chance to meet the farmers and buy lovely fresh produce which hasn’t travelled hundreds of air miles to get to us. I love your poor suffering Gertrude! I hope the kids threw a ball for her at home for a long time. 🙂

    1. Farmer’s markets are the best! There is so much financial and ‘peer’ pressure on farmers these days, we should do everything to preserve their trade. Gertrud was fine when she came home – she slept so well dreaming vividly… of chicken 🙂 ! Mimi x

    1. Good morning Sarah! I hope you will enjoy the teurgoule recipe 🙂 The pumpkin Louise (my daughter) is holding does look like a long island cheese pumpkin (I googled 🙂 ) – but I have to admit I am not familiar of that name. Bonne journée, Mimi x

  15. Mimi another great and inspiring post!!!!
    I would love to make a chicken roast, since my husband is English I should prepare it to him from time to time!!! But until now the idea to buy poor quality chicken always has put me off. I heard about a local farm that raise a black chicken freely but it’s so big that it would be too much for the two of us. Certainly you inspired me to give it a try!!! Lovely recipes as always. 😉

  16. Chere Mimi,
    What a beautiful way to start Sunday with a delicious post from you.
    I love that the chicken is poached before you roast can only make it even more succulent. Family all gathering for dinner tonight and I think I’ve just sorted what we’ll be having. Bon Weekend Mimi xx Anita

  17. Poor Gertrud, she must have been very confused! M. Petit is absolutely right – great produce only needs the lightest touch in the kitchen. Look forward to your book!

  18. A brilliant Fall supper in all its yummy simplicity.
    In the middle of our urban living, my 10 year old loves her 4 charming hens that give us 4-5 beautiful eggs, which I shall use for the pancakes.
    Thank you for all the gorgeous inspiration!!

  19. I look forward to your inspiring posts. I adore all of your incredible recipes and have enjoyed making many of them for my large family. Your photography is so beautiful. Every picture is perfect and inviting. Thank you for sharing with me and all of your other admirers. I will continue to follow you with great delight!

  20. I am so inspired by this post, everything is quite easy and something that my family would love. The butternut pancakes speak of fall and I will definitely have to give them try as well as the chicken. We get our milk straight from a nearby farm and I think it would work beautifully. Thank you for sharing!

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  22. I like nothing more than meeting produces and growers that are as passionate about their food as I am. So glad you feel the same and thank you for sharing this wonderful story. I have cooked chicken in cream and yogurt but never in milk and so looking forward to trying this recipe.

  23. I love how you make food that is so perfect for the seasons. Soon I will visit my friend’s farmhouse and we will cook some traditional autumn Norwegian food and maybe take some pictures and post some recipes.

    I am always so inspired by your posts Mimi, and I really can’t wait for your book to get out!

  24. we have a poultry CSA here and we pick up a lovingly raised chicken every two weeks. it’s been so wonderful this summer consuming chicken that is local and responsibly processed. it’s also been a challenge coming up with different recipes! your recipe is very intriguing to me, but alas, i am lactose intolerant. would it be too weird if i were to use almond milk or even coconut milk instead?

  25. Ahh, Mimi, what a post! Chock full of recipes and stunning photography, as always! It’s Thanksgiving here (Canada) this weekend and I’m going to take Madame Petit’s advice to your other reader and roast our turkey this way! I’ll let you know how it turns out 🙂

  26. Beautiful meal as always, Mimi. I’ve heard of soaking chicken in buttermilk for hours or overnight so the lactic acid can tenderize it, but never poaching a chicken in milk. I’m definitely going to have to try this! So lucky to have access to nice, pasture-raised hens here in Austin. Though it’s the capital city of Texas, there’s a great organic food community and loads of support for local farmers. I have two lovely chickens waiting for me downstairs. Time to make/can chicken stock. The pantry is bare!

  27. Reading this post has made me want to join your family at the table! Thank you for your inspiring recipes, beautiful pictures and intriguing posts which sometimes make me laugh out loud and other times make me dream of what I can only imagine Medoc to be like.
    I can especially relate to your german shorthaired as mine would also be quivering and shaking and surely sniffing the air with anticipation! He is my most constant companion in the kitchen.

    Thank you for it all & bonne journée!


  28. Dear Mimi, thank you for another lovely post. I discovered your blog a few months ago and really enjoy the recipes and your husbands wonderful photography. I saw a recipe for small cakes (like madeleines but the shape of small barrels) but have not been able to re find it. Would you be able to help me locate it? With many thanks.

  29. Bonjour Mimi! I am new to you. I began following after you received an award for best food blog. I love that you have rice pudding here. My grandmother used to make it often and it is second only to bread pudding as my favorite dessert. I do not recall my grandmother cooking 4 to 5 hours, however. As a child, the waiting would have been torture! Can you verify that cook time is accurate? Raw milk is a rare and somewhat expensive treat so I don’t want to ruin it. I’m going to make only 1/2 the amount because it is only for my husband and I. Thank you in advance for your time. Best wishes!

  30. Hi Mimi, I’m a huge fan of your blog and cannot wait for your book to come out. I live in Strasbourg but go to Paris quite regularly, do you know where I could buy one of the Vertessec chickens there from M.Petit’s son? Hope you’ve had a lovely weekend. Thanks, Laura.

    1. Hi Laura! Thanks for getting in touch 🙂 Yes, you can get the Vertessec chicken at M. Petit’s son in Paris – the address and tel are on the vertessec farm’s website. I would suggest you call to either reserve or make sure they have the product you are looking for. Best, Mimi x

  31. omg i just made the squash pancakes. they are beyond delicious. all my kids gobbled them up. i bought an acorn squash by accident and it was still delicious. i love your blog!

      1. Yes, the picture you send is what I call a butternut squash too – the photo pictured next to the pancake is a pumpkin called a ‘Potiron rouge vif d’Étampes’ – the butternut squash are pictured in other photos on the table. Have a lovely week-end Mimi x

        1. Thank you so much!

          I know the British use “pumpkin” differently from the way we in the USA use it, so I was confused by the picture of a squash that I don’t call butternut placed next to the picture of your butternut pancakes. The placement also explains why one of the commenters bought an acorn squash instead of a butternut (don’t be fooled by the word “mistake” because, as you know, there is no way to mix up the two types because they are visually different). Thank you again, I have no problem with your recipe or your husband’s images, I just hope more thought will be put into the uncaptioned placement of images in the future to avoid confusion. 🙂

  32. I’m about to attempt the milky chicken this week. Note, previous cooking experience only includes instant ramen and microwave dinners. How do you prepare the chicken before cooking? Do you wash it? How does one go about washing a chicken? How much pepper and salt should I use? Also, should I use the 2-3 ladles at once or 1 ladle every 20 minutes or so 2-3 times? This is way out of my depth but I’m craving some good chicken!

  33. Bonjour Mimi!
    Je viens de lire dans le magazine Milk que tu préparais une émission télé sur Cuisine + : je suis super contente pour toi !! C’est amplement mérité! HUGE CONGRATS! Je ne sais pas si je pourrai voir ça depuis Montréal, mais il restera toujours ton (si beau!) blog de toutes façons!

  34. I tried the butternut pancakes but the batter was quite thick so I found it quite hard to spread in the pan. Is this right or did I do something wrong?

  35. Dear Mimi,
    it’s always a great pleasure to read your posts and the pictures are eye-candy. I set your blog on my Blogroll of course <3

    Cheers, Heidrun from Augsburg
    an very old Town in Bavaria

  36. Hi Mimi,
    Just made your beautiful Gateau Breton w/ Beurre Sale from Bon Appetit and it was one of the best apple cakes I have made to date! I posted it yesterday on my site.
    I am looking forward to making the butternut squash pancakes this weekend!
    Bon Weekend!

    1. Hi Stacey! Thank you so much for sharing the recipe – I just read your post – you are too kind! 🙂 I am very happy to hear you enjoyed the cake – I made it a few days ago for our houseguests! Bon week-end! Mimi x

  37. Mimi,
    Your blog is too gorgeous for words. What a great life. I made a vegetarian version of your recent zucchini in tomato sauce recipe. Delicious and beautiful. I look forward to your every post.

  38. Ahh la Teurgoule! so many memories eating it au marche d’Honfleur. Thanks for the recipe I know what our table will have tomorrow. So pleased to see that you will have a show on Canal + hope it will be “en clair” so we can see it too in Canada. Merci encore pour toute l’inspiration!

  39. ooololo! que je t’aime and also this blog and all your wonderful recipes. i have tried so many and each one stands up to those gorgeous photos. but i did want to clarify a measurement for us american masses…the flour for the pancakes seemed a bit much. i made one batch and it was a sticky bread dough…i made the next with only a 1/2 cup of flour and it seemed like what you made (from the photos). just wanted to make sure.

    so damn good. we haven’t stopped flappin’ about them. merci.

    kristi lunde

  40. Hi Mimi – I’m a silent reader around here, but I absolutely love reading about your life in Meudoc. This post especially resonates with me because I’m always so amazed by the efforts producers here take to make the best product there can ever be. This spirit is what makes me fall in love with this country over and over again, and I’m terrified of living anywhere else. This past weekend a Marché des Producteurs de Pays was held in Paris and it was so lovely to see all the producers showing off their goods. I just blogged about it and have linked to this post where I talk about how the French are so particular about high quality food.

    1. Merci Shaheen! We are so lucky to live in a country with such great produce, as a matter of fact we are spoilt! It is so important to preserve the hard work of all these wonderful farmers – I am always so grateful to meet them and learn about their work. Bon week-end, Mimi x

  41. I’m a lover of French “country food” and your blog and associated recipes are what I consider my culinary find of 2013.

    Your “Milky Chicken” recipe turned out the most wonderful succulent bird that has now become a weekly favorite in our home. The bird is more tender and flavorful than either of my previous methods which involved the traditional wet brining or my salt rub method of brining.

    MY family can not wait until I serve them a new creation from your blog.

    Keep up the good work.

    1. Oh I so so happy to hear you enjoy this rustic style of cooking! The milky chicken recipe is a beautiful way to cook chciken – tout en douceur et beauté! Wishing youa lovely week-end, Mimi x

  42. lovely photos and recipes. Do you cook the rice pudding covered or uncovered? I don’t mean to sound dense, just wanting to do it correctly so it looks as lovely as yours!

  43. wow just found your blog via MILK magazine!! wow!!! I love everything I’ve read so far – eagerly await your book and TV. Haricot coco in english are Borlotti beans – they are amazing – how long does it take to cook from fresh if straight in the pan? Once I did it and they were very very hard so now I parboil. Ok thanks for your amazing work!!

  44. Beautiful pictures and recipes!
    But beeing a vegetarian I choose all your great vegetable ones!!!
    Thank you!

  45. I discovered your beautiful blog and this story jumped out at me and I’m making the recipes for family lunch on Sunday. I didn’t read thoroughly the first time, but are the pancakes and chicken to go together? I am going to serve them this way – I think they’ll be nice together with homemade beans in tomato sauce. I can’t wait to try the chicken!

  46. I think this is my favourite post – I return to it all the time, and tell people about it too. I only wish we had someone like Michel and Martine Petit in Australia.
    It is my mother’s birthday this week and I have decided to make all the food from this post (though maybe the crab cabbage rolls – not as great a mix but they are so yummy). This seems like the perfect foods for a lovely family celebration.

  47. Hmm it appears like your site ate my first comment (it was
    super long) so I guess I’ll just sum it up what I wrote and say,
    I’m thoroughly enjoying your blog. I as well am an aspiring blog
    writer but I’m still new to the whole thing. Do you have any recommendations for rookie
    blog writers? I’d really appreciate it.

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