France – Sporting Road

Corduroy

Corduroy is a textile with a distinctively raised "cord" or wale texture. Modern corduroy is most commonly composed of tufted cords, sometimes exhibiting a channel between them. Both velvet and corduroy derive from fustian fabric. Corduroy looks as if it is made from multiple cords laid parallel to each other. Loads of experts agree that the word “corduroy” comes literally from the French words “Cord du Roi” meaning “cord for Kings.” Textile archivists believe the fabric's original conception, whatever it was called, originate in Fustat, Egypt in 200 AD. It's clear that corduroy is an integral part of the current French wardrobe. https://www.buckmason.com/products/dress-navy-high-ridge-cord-carry-on-jacket https://www.buckmason.com/products/harvest-brown-cord-ford-standard-jean

By Sporting Road|January 31st, 2023|Categories: France|Comments Off

Saint Nicolas De Myre – The French Santa

The tradition of Santa is based, at least in part, on a real man, St. Nicholas of Myra. Born in Turkey to wealthy parents who died young, Nicolas gave his inheritance to the poor and needy. One of the best-known legends of Nicholas is that of a man who had three daughters and not enough money to provide dowries for them. It is said that Nicholas walked by the house and threw a bag of gold through the window (or alternatively, down the chimney) on three consecutive nights. The custom is that on the night of December the 5th, children place their shoes beside the fireplace or at the door. By morning, their little shoes are filled with chocolates, candies, nuts and fruits. Then during the day of the 6th, a little donkey donkey carries baskets filled with biscuits and sweets into the village.

By Sporting Road|December 13th, 2021|Categories: France|Comments Off

Dinner the French Way – Six Courses on a Weeknight at the Carriage House
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Dinner the French Way – Six Courses on a Weeknight at the Carriage House

The French way of six courses on a weeknight dinner at the Carriage House: Finger foods and champagne. Pumpkin soup, baked in the pumpkin, with creme fraiche and mushrooms. Lauren's deer tenderloin with duck foie gras, served in a sharptail grouse broth and grape compote, accompanied by potatoes, sweet potatoes, and celeriac. Celeriac : 1 root for 2/3, cut into 1 inch pieces, boil for 15 minutes, then butter fried in a pan, masher, and you add butter or/and cream until you are happy with the taste. Salt and pepper. You could mix with same quantity of potatoes if the meal is not game. Potatoes : Mash as usual. Add butter and crème fraiche (better than milk), Sour cream good alternative I used. Then for us 5 I added 4 yolks and whisked the whites to "blancs en neige" and add with a spoon, little by little 3/4 of it until the texture was okay, not too liquid. Season with salt and pepper. (Note-some potatoes are more dense than others, hence no proportions.) Salade with herb vinaigrette Cheese course Lemon meringue pie with tart white wine The .22 Hornet at the ready. For the deer sauce/compote: Just shallots and grape in butter. Slow cooking they have to melt. 1 hour to 1.30. Then add the stock ( I made do with grouse but better use the trimmed meats and bones of the beast cooked) let it evaporate and add the final touch to thicken if you wish ( I had foie gras but corn flour ( maïzena ) + butter fine.

By Sporting Road|September 18th, 2018|Categories: Cuisine, France|Comments Off

La Baguette – The French Loaf
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La Baguette – The French Loaf

In France, after World War II, breads made with what was available during wartime, such as whole-grain dark rye and buckwheat, fell out of favor replaced by white breads. The preference for baguettes and other lighter styles, replace the country rustic style breads. As in all things French, the government intervened, and enacted strict controls on the amount of flour, which resulted in an unstated policy of the "whiter the flour, the higher the price." The trade elevated to a craft and a science. If you want to make a perfect French loaf, get the book Tartine No. 3, which features some 336 pages, all on mostly French breads, of all styles. If you are like the French, just visit your local baker and the be prepared argue to the death about your baker making a better baguette or French loaf than all the others in town. For about 20 years, we were lucky to have Dream Pastries which made it not worth trying to bake a baguette at home. They also made a great rustic loaf. Now that they are gone, we are trying this recipe at home. https://tasteofartisan.com/french-baguette-recipe/

By Sporting Road|February 21st, 2014|Categories: France, Recipes|Comments Off

French Mustards and Home Made Mustard

French mustard is nothing like american mustard, though the closest thing is perhaps American brown mustard, a bastardization of the English brown mustard and really nothing like the French ones. Oh sure, we have the Grey Poupon, made famous by the posh-teasing commercials of my childhood and I don't think anyone doesn't know the phase, "Pardon me, do you have any Grey Poupon?" But the truth is, Grey Poupon, isn't really that posh, nor very good, as far as French mustards go anyway. The much more flavorful ones are not pulverized like the typical Grey Poupon and are whole grain, in France. We prefer these ones for serving on their own, with something like pâté. We find the best ones to be Vilux, which is brown mustard if you can find it in specialty stores, which is sweeter and more full-bodied than the Grey Poupon Dijon Mustard, and we also like any of the whole seed mustards, including the ones by Grey Poupon, such as their Country Dijon or Harvest Course Ground mustards. Shawn's Recipe for Home Made Mustard Le Parfait french canning jars or use a Mason jar 12 ounces of stout beer 1 cup red wine vinegar 1/2 c. brown mustard seed 1/2 c. yellow mustard seed 1 tablespoon kosher salt 1 teaspoon ground black pepper 1/4 t. nutmeg 1/4. cinnamon 1/4 t. allspice 1/4 t. ground cardamom Place in mason jar and cover with wrap for 48 hours then place in a food processor for 3 minutes. Place in jars and it's good to eat the next day. Keeps for six months in the fridge.

By Sporting Road|October 3rd, 2011|Categories: Cuisine, France, Recipes|Comments Off

Fly Fishing La Loue in the Jura

The French Jura region bordering Switzerland are beautiful and amazing, even for those of us living in the shadows of the Rocky Mountains. The streams in the Jura deserve their reputation as the best in France. Excepting the fame created by Charles Ritz's writings of the chalk streams of Normandy, the Jura is one of the rare regions in France with an international fly fishing reputation. There are many places that I fell in love with in France, but the Jura has something special and unique--the landscapes, the rivers, trout and grayling, the fly fishers and even the flies. Add the hospitable nature of the people, warm welcome at the hotels, and the rich and original gastronomy, lexapro. It is one of the few regions which produces both good cheese and good wine, which is rare to have both in France due to the differing climates required for dairy cattle versus grape production. The scenery is spectacular, from the river valley to the high plateaus. Sightseeing the source of the Loue is worth the short drive and hike. Also, the trips to the neighboring towns along the valley, prove to have enough to interest everyone from shopping, sightseeing, gourmet shops for the famed Comte cheese, local wine suppliers offering great wines at very inexpensive prices, and quaint outdoor cafes for a anise-flavored pastis to cool ourselves and warm our hearts. Parts of the valley reminded me of Venice where the river meets the houses built on stilts. Enough of the setting, let’s get down to fishing. The only downside to fishing the Jura is that the local fishing rules are impossible to understand, even for the locals (even Nick de Toldi, who guides there regularly, promised they would be

By Sporting Road|October 2nd, 2011|Categories: Fishing, France, Travel|Comments Off

The International Fario Club
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The International Fario Club

Charles Ritz, of the Ritz hotel fortune, spent considerable time studying the art of fly fishing in the American West, England, and France. His book, A Flyfisher's Life, is one of the few books in the English language discussing fly fishing in France. In the 1930's he became an authority on fly fishing in France and invented the parabolic fly rod, which is still used, and which was commercially produced by ABU Garcia. Mr. Ritz was an advocate of the high speed - high line style of fly casting. He founded the "Fario Club", which was the most select fishing club in the world during the later part of the twentieth century and remains so today. We enjoy regular gatherings in Paris and around the world, to enjoy the camaraderie of others similarly suited. The Club's website is presently being revamped, but it can be found at www.farioclub.org. The "Pays d'Auge" region is made up of the port towns two hours north of Paris, including Honfleur, Deauville and Trouville. It takes like two small hours to drive from Paris. After driving through the lush fields where dairy cows are milked for production of Camembert, Pont-Lévèque & Livarot, and passing apple tree after apple tree, so it is no surprise that Calvados is offered at every turn in the countryside, we followed in Charles Ritz's footsteps staying the same place he did at the mill of Aclou on the river Risle. The "Aclou Reach" is often mentioned as his favorite fishing spot, home to the brown trout. Pezon Et Michel Ritz Super Parabolic PPP Fario Club bamboo fly rod. This rod is 8’ 6” long and it is rated for 5-6wt fly lines.

By Sporting Road|October 2nd, 2011|Categories: Fishing, France, Travel|Comments Off