I realize that many of you will not be making this risotto using duck confit.
I looked at a few US supermarket websites and it wasn’t listed.
Amazon, of course, carries it but it’s rather expensive – and appeared a lot fancier than the can … Continue reading.....
Okay…. It’s not Wonder bread but I think the consensus is that it is wonderful.
I have a confession to make….
I’ve never tasted Wonder Bread.
My mother normally baked bread. She loved toast and, for her, decent toast had to come from decent bread.… Continue reading.....
Finally.
It’s warm enough, and not raining.
Mon mari is willing to do his bit and take over summer cooking.
That means that he’s now doing the mundane, every day cooking on the gas grill rather than the weekend cooking on charcoal.
Obviously, it’s also … Continue reading.....
While everything and anything can be made with bacon in the U.S., it’s not a household staple here.
I can buy allumettes (matchsticks) or lardons (just translates as bacon, but it’s in pieces slightly bigger than the matchsticks) either natural or smoked. All of these … Continue reading.....
There was beautiful tuna at the fish counter the other day.
Coincidentally, mon mari was complaining that I rarely buy fish other than salmon.
The reason that I always buy salmon is that, as he doesn’t like fish in general, salmon is the fish that … Continue reading.....
I went to a different market last week, still searching for more green asparagus.
It’s complicated and boring, but for a number of reason I had not yet made our favorite asparagus starter…. An oversight that needed correcting.
For the curious, Asparagus and Goat Cheese … Continue reading.....
This is a traditional French dish that is normally done with beef.
I made it with beef lots in the US and have the recipe here.
Now that I’ve found a reliable butcher with good beef, I may again.
On the other hand, using … Continue reading.....
We’ve been eating a lot of shrimp lately.
There are three simple reasons….
We like shrimp.
I can now buy cleaned shrimp. Mon mari was not overly fond of cleaning shrimp and I can’t. I have no problem eating shrimp but my hands break-out in … Continue reading.....
Savoyard means to be cooked in the manner of Savoy, a mountainous region in the east of France, bordering Switzerland.
It often involves a layer of creamy, melted cheese – like Gruyère, which is from Switzerland.
My original recipe, came from one of those recipe … Continue reading.....
I could post a dozen photos detailing how I make meatballs, but, instead I’ll just tell you.
I use 12oz of ground beef because that is the size of the package here. If I was using 16oz, which is standard in the US (or was) … Continue reading.....
