The alliteration almost writes itself with this one.
Sourdough Sunshine Loaf
It’s shaped like the sun and made with a blend of rye and white flours for a golden, sunny color.
Okay, I’ll admit it…. when I looked at the first Babe’s post I thought it was meant to resemble an octopus.
?!?!?
Then I read on. A loaf shaped … Continue reading.....
The summer squashes are still going strong in the potager.
Actually, after going dormant during the heat wave I was ready to pull them out and add them to the compost.
They looked dead.
Then we got a day of rain…. Lots and lots of rain.
It was too muddy to work in the garden so all 4 plants got … Continue reading.....
Grilled Duck Breast – aka Magret de Canard is, in our opinion, better than grilled steak.
As an added benefit, it suits the hidden pyromaniac in mon mari.
It is not something that I ever do in a skillet in the kitchen…. It would make a worse mess than pan-searing foie gras.
When I lived in the U.S. I did a lot of canning (bottling to the Brits). I would order bushels of tomatoes and pickling cukes, pick up a few flats of peaches, take a few days off from work, and happily spend time in my kitchen preserving and pickling.
I made mustard pickles, sweet pickles, hamburger pickles and a few … Continue reading.....
Garrison Keillor, of public radio fame, once asked: “Why do the inhabitants of Lake Wobegon lock their cars in the month of August?
So their neighbors won’t leave bags of zucchini on the back seat.”
To be honest, I have never been cursed with excess zucchini or summer squash.
Yes, I have 4 plants of various colors, white, yellow, striped … Continue reading.....
This is not proper aioli.
This is a marinade and basting sauce for grilling.
I am not going to go through the effort of making a proper aioli or allioli to have it cooked on a barbecue.
For the curious…..
Aioli is, usually, the French version of a garlic and olive oil emulsion and is often made with an egg … Continue reading.....
As with everything considered a classic, there are a lot of variations on a proper ‘Salade Niçoise’.
Some have radishes; some bell peppers; some, like mine, have potatoes and green beans.
All have olives and hard boiled eggs and tomatoes.
All are on a bed of lettuce.
Most have canned tuna; some have anchovies; some have both.
Only trendy restaurants … Continue reading.....
Not all potato salads need a creamy dressing.
Sometimes, a simple vinaigrette is best.
There is a French potato salad that we love using fresh tarragon and a tarragon wine vinegar. It’s light and fresh and particularly good with the early tarragon in May.
Balsamic vinegar gives a slightly more assertive flavor to the potatoes.
My mother would be appalled. … Continue reading.....
