This is another recipe who’s origins are lost in the mists of time.
I made it with traditional ‘white’ cabbage when we lived in the US but now I use green or Savoy cabbage – because that is what I can get.
One of the … Continue reading.....
I originally made this with beef when we lived in the US.
Since we’ve lived on this side of the pond, after a few failed attempts, I started using veal.
Now that I’ve found a great butcher I might try beef again….
If you do … Continue reading.....
When we lived in the US we tended to have big parties with lots of people and lots of food.
Okay, maybe a bit of beer and wine, too.
They were the kind of parties where people nibbled and stood and talked.
Or, in summer, … Continue reading.....
I just booked tickets to Tangier this week so how appropriate to have the Babes baking a Moroccan flatbread!
I will do my best to taste all breads while I’m there…. promise.
In the meantime, there is Ksra.
Kelly, of A Messy Kitchen, and … Continue reading.....
I just can’t seem to avoid orange vegetables….
After five months of winter squashes I ended up putting carrots in with the slow cooker chicken.
In my defense I have no idea how broccoli or cauliflower work in the slow cooker and I had another … Continue reading.....
Leeks are in season this time of year.
It’s both the time to plant them and the time to harvest them.
Actually, one can harvest them all winter but now is the time to finish them off before the weather warms and they bolt.
Egg Fu Yung
Egg Foo Yung
Chinese Pancakes
Chinese Pancakes with Cabbage & Brown Rice
Whatever you call them, these are good, easy and work perfectly for a meatless dinner – if you are so inclined.
If not add some quickly stir-fried chicken strips or, … Continue reading.....
We had the first artichokes of the season last weekend.
In celebration I wanted something simple to make that required a minimum of my attention.
Thus a recipe is born.
I used both butter and oil in browning the shallots. Oil keeps the butter from … Continue reading.....
Traditional Risotto con Fagioli would be made with Parma ham or Prosciutto.
I had baked ham so that’s what I used. That’s the best thing about risotto – anything (within reason) works.
For any of you who are new to making risotto….
Risotto should not … Continue reading.....
It’s spring – at least for us.
I have a basket full of seeds ready for my potager, although my potager is not ready for the seeds.
I have, in the past, sown my seeds directly into the soil.
I have also, in the past, … Continue reading.....
