Lock ‘Down and Out in Aix-en-Provence’
or
Lockdown Recipes at Chez Gish
Susan Gish writes: All the restaurants are closed. Since we are self isolating / quarantining / social distancing, we can’t have people over for dinner parties that Chef Sam is known for. He loves to cook but now the meals will only be for the two of us. I am so spoiled, because he cooks a wonderful meal most nights, except when we go out…Now, of course, it will be every night. Lucky me!
This new series will be recipes for simple meals or desserts for you to make at home. I’m sorry we can’t have you over for dinner!BL (before lockdown), I would shop every Tuesday, Thursday, and Saturday at the marché, sourcing seasonal food as much as possible from the local producteurs. Once home, I laid out everything I bought out on the table. Sam looked at his choices and created (of course for dinner parties he would have an idea and I would shop according to what he needed).
This lockdown is tricky. I tried to buy as much fresh food as possible in advance, so that we could have fresh vegetables and fruits. Did you realize it’s asparagus season? The asparagus we’ve had the past few nights is grown locally in Cucuron! So tasty already, it’s going to be a great season! We have a full refrigerator with all the staples – including wine, bien sur!
Our freezer is stocked with everything homemade: cassoulet, bolognese, pizza dough (yes, homemade!), fond de viande, duck stock, chicken soup made with homemade chicken stock of course… (why can’t we get chicken soup here in France? I only see vegetable soups or soupe de poisson). We have homemade mirabelle compote from a tree near our apartment. Also we have duck legs and chipolatas.
Duckchetta. (A take-off on Porchetta) 
Stuffed magret/breast
Chef Sam says:
“Really easy and delicious – The stuffing is equal parts of grated Parmesan, chopped rosemary, chopped fennel seeds. Two or three cloves finely chopped garlic. One large chopped mushroom and some fresh fennel.
Served it with roasted cauliflower seasoned with turmeric.
With a small sharp knife, make a pocket in the duck breast – insert the knife in one end being careful not to slice through the sides. Push the filling into the pocket – I used a small funnel and a chopstick.
Make sure the filling is evenly distributed.
Turn the oven on to 350-400F. Put a small casserole dish in to pre-heat and add some duck fat. Cook the duck skin side down in a heavy bottomed pan until it’s golden brown. Save the rendered fat! This can be used for duck fat potatoes at a later time.
Put the breast into the pre-heated casserole and cook for another 10 to 15 minutes (internal temp 125F for rare). Take it out, season with sea salt and let it rest for 5 minutes.
Slice and serve.
Next time I’m going to vary the recipe, possibly using pine nuts and chopped spinach and lemon peel. Or maybe reconstituted dried apricots or prunes with almonds. The Parmesan will be a constant.
Full disclosure – This is a variation on a Mark Bittman recipe from the NYTimes.
I don’t want french fried potatoes, red ripe tomatoes
I’m never satisfied
I want the frim fram sauce
With oss-en-fay with sha fafa on the side
I don’t want pork chops and bacon
That won’t awaken, my appetite inside
I want the frim fram sauce
With oss-en-fay with sha fafa on the side
https://www.youtube.com/watch?v=5-6c1PPF2dc – Nat King Cole
Chef Sam & Susan Gish
aixcentric 
Susan, You could have your friends over for a Skype dinner party-Everyone cooks their own & you all video conference on Skype while eating.
(Credit for idea goes to our radio station RadioClassique on Tues, suggested among other things a virtual fondue party.
Best, Deanna
I found shopping difficult as well since I normally only shop at the market. The dish looks great! Very much looking forward to all of your recipes. Thank you!
Thanks, Alyssa and thanks for reading!