Recipes from the Tarn River

Shane just discussed the Tarn River and everything about here. Here are two recipes that are local to the area of the tarn. There is a recipe for stuffed vegetables of the Tarn with a goat cheese and then there is a Tarn salad that has walnuts in it so be careful to let people know that there are nuts in it because of any nut allergies.

Stuffed Vegetables of the Tarn with Cabécou


Raise the stem of 4 ripe tomatoes. Cut a sort of hat on each one. Remove the pulp with a spoon.
Take 4 zucchini and dig out the inside without damaging the bottom. Sprinkle with thyme and a bit of salt and pepper.
Crush the back of the fork 6 cabécous (cabécou is a type of goats cheese which is found in the area of the Mid Pyrenees in Southern France.
Spoon a little of this same cheese into each of the tomatoes.
Bake in preheated oven 20 minutes’ tomatoes and zucchini. Remove the tomatoes and keep warm.
Continue to cook the zucchini for an additional 15 minutes.

            Serve warm.

Tarn salad with walnuts

Remove skin from 4 slices of fresh lightly dried melsat (eaten like a sausage.)

Add in 4 of the kernels of nuts without breaking them too much.

Trim a few healthy leaves of dandelion and lettuce.

Cut a few pieces of Carpaccio ham. Maintain them with a pike a good hour. Remove picks before mixing with other ingredients.

Compose vinaigrette with vinegar old wine, walnut oil with equal quantity of oil neuter, 1 tablespoon honey, salt, pepper. Sprinkle this mixture of all components of this salad.

Let the salad stand 30 minutes before presenting it to the table.

[http://gambler62.izihost.org/ambialet-priory.html] - picture

[Chalendar, Pierrette. La Cuisine Du Tarn. C. Lacour, 2001. Page 130 ]-Stuffed Vegetables

[Chalendar, Pierrette. La Cuisine Du Tarn. C. Lacour, 2001. Page 19 ] - Salad