Carne de porco Alentejana - Pork and Clams Alentejana

The other day when surfing the web, I ran across videos of a Portuguese chef and I realized how much my cooking was influenced by my years in Lisbon. Seafood, wine, lots of olive oil and great pork products make for savory rustic dishes. As astonishing as it may seem, the mix of meat and shellfish is a common theme, variations of which you find in Spanish and Creole cooking. Here in Brittany, you can find everything you need, and mixing pork and shellfish totally makes sense here.

This dish is a staple throughout southern Portugal. All you really need are good plump clams, a couple of nice pork tenderloins, some new potatoes and you are set. There are a few variations and you can use your imagination but we decided not to fool around, so this is pretty traditional. And – we weren’t disappointed!

....A dreamy kitchen - Chateau de Keriolet.. Une cuisine enchantée - Chateau de Kériolet....

....Some places capture your imagination like no other. Some time ago, i was lucky to be allowed to wander in the deserted hallways of the Keriolet Castle. ..Certains endroits capturent notre imagination comme nulle autres. Il y a quelque temps, j'ai eu le privilège de pouvoir me promener dans l'intérieur déserté du Chateau de Kériolet, dans le Finistère, près de Concarneau. ....

....The 20-hour pommé..Le Pommé, patience et pomme....

....When I arrived in the courtyard of this charming hotel****, the apple juice had already been cooking for a few hours. More the 30 gallons of freshly pressed apple juice were gently simmering in a huge antique copper vat, powered by a wood fire. It was a yearly ritual at the Hotel du Coq-Gadby in Rennes, the making of the Pommé, a thick apple spread that used to replace butter in the poorest parts of Brittany. ..Quand je suis arrivée, le jus de pomme frémissait depuis plusieurs heures. 120 litres tout juste pressés réduisaient doucement dans une immense bassine de cuivre posée sur un four à bois, la "pelle" en gallo, la langue du pays rennais. Comme chaque année, dans la cour de cet hotel**** de charme, le Coq-Gadby, tenu par la même famille depuis plusieurs génerations, le rituel de production du pommé avait commencé. ....