I have written often on the fact that I don’t eat spicy foods.
No sambal oelek for me, although mon mari loves it and we always buy some at the Asian supermarket.
I will have a few drops of the green Tabasco, but never the red.
It’s really the heat from peppers, capsaicin, that I avoid. Other types of heat,like … Continue reading.....
This is a summer version of Potatoes Savoyard, cooked on the barbecue, wrapped in foil.
We’re been making this every summer for as long as we’ve been together.
Whenever I ask mon mari if he has a special request this is it.
Fortunately, it’s easy.
I use a sweet onion if I have one, or a red onion or … Continue reading.....
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.....
