Yes, a small amount of the corn is grown for people...TOO small. We know of a couple of French and Belgian farmers who bring corn to the markets, but just for a few weeks. We scarf it up when we can find it. As soon as we have our own garden, we're going to grow our own sweet corn.

Todd, pass on the recipe for the corn tart please!

Thanks for your response, BTilke, I appreciate it.
Now Tod, see your fans are waiting. Give us your recipe!

big heavy sigh here...not jealous, but envious! How lovely.
I visit the Dordogne vicariously through you!

I love reading your posts! Your story about Taylor reminds me of our friends son, who when taken on a tour of colonial towns of Mexico, complained there was so much "mexican"food! The good news is..both kids are right on their "developmental" targets.

We were just in Beynac last month during the full moon. The light shone in our chambre window and lightened up the sky. The streams of light were so bright, they put an extra spotlight on the castle at Castlenaud.
I fell in love with those little chocolate walnuts. I still have a few left that I bought at the market in Sarlat. Incredible! We also bought foie gras and walnut oil.

By the way, we loved the food at La Belle Etoile and the Cafe de la Riviere, in Beynac.

Thanks for all your suggestions, StCirq, which made our trip most wonderful... now you enjoy yourself and have a great time with your son!

PS We were amazed (pun) at how many corn fields we saw. They are apparently just there for animal feed. I don't think it is like the sweet corn that we have, b/c we know someone who tried it and he said it was not particularly good. Also, our dear French friend who lives here now just tried corn on the cob for the first time in her life!! She loves it!

I guess those fields must all be maize.

Suzanne Loomis does a "thing" in one of her books about one of her grocers trying to sell sweet corn to his locals in his village... no one bought it...coz, they didn't apparently know how to prepare it just so!

What do you use Walnut Oil for?

This expensive, delicate, light-colored, unrefined, specialty oil is generally made in the Perigord and Burgundy regions of France. Unlike other nut oils, unrefined walnut oil is made from nuts that are dried and then cold-pressed. Walnut oil is high in polyunsaturated fats. It has a rich, nutty flavor that is perfect for salad dressings, to flavor fish and steaks, to toss with pasta, and to jazz up desserts. Walnut oil is best used uncooked or in cold sauces because when it is heated, it can become slightly bitter. This flavor, however, can be a pleasant taste when experienced in moderation. Unrefined walnut oil is terrific on salads, particularly when you combine it with bits of walnuts. Add walnut oil to a chicken or turkey salad along with some grapes and chopped walnuts. Brush a thin coat of walnut oil on grilled fish and steaks just before serving. Toss freshly cooked pasta in a mixture of walnut oil and spices. Try using walnut oil in dessert recipes that will be enhanced by the nutty flavor.I make a green salad with sliced oranges and add the walnut oil with a drizzle of wine vinegar, a sprinkle of paprika and fleur de sel.

I make a salad of greens, sliced pear, gorgonzola or blue cheese and walnuts, dressed with walnut oil, red wine vinegar and a little dijon. It is one of our favorites. (And don't make the mistake of buying California walnut oil.) It is not even close to the 'real' thing. CJ

Having just read these St-Cirq reports and just finished Peter Mayles book about a vineyard in Provence, I am wanting French food so badly!
So would someone give me a recipe for something (no red meat) so I can use my little bottle of Truffle Oil ?
Merci~

Because of the heat wave, dear Scarlett, I send you this one.
In the cold weather if you want other recipes, I'll post them.

Truffle Oil Dressing:
2 tablespoons white truffle oil
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon champagne wine vinegar
1/4 teaspoon fresh squeezed lemon juice
1/2 teaspoon sea salt (fleur de sel)
Few grindings of black pepper

In a small bowl, whisk together while truffle oil, olive oil, champagne wine vinegar, lemon juice, sea salt, and black pepper; set aside or refrigerate until ready to use. If refrigerating, bring to room temperature before using.

Salad Ingredients:
2 small heads of baby spinach leaves, stems removed and torn into bite-sized pieces
1 small bunch fresh basil leaves, stems removed and torn into bite-sized pieces
Sea salt (fleur de sel)

In a large bowl, toss the spinach and basil leaves with the Truffle Oil Dressing. Place salad mixture on individual salad plates. Sprinkle each serving with sea salt. Serve immediately.

Makes 4 to 6 servings.

Mimi

Scarlett

Scarlet, can I come on over for some of that salad?

Oh this sounds so lovely Wren, La Belle Etoile was my favorite restaurant last year when we were there, but I loved the whole area. We need to go back......

Link to part 3: http://www.fodors.com/forums/threads...p;tid=34518249

Best wishes,

Rex