Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
I may have mentioned how much we are liking skillet dinners. I like them because they’re easy; mon mari likes them because there’s only one pan. He’s the dishwasher. We’ve always meant to buy one – a dishwasher, that is, but have just not gotten around to it. The space is there, the plumbing is … Continue reading…
I’m not often asked (ok – this is the first time) to promote something for the good of the people, but this initiative is advocating healthy food from local, small producers. (L’anglais est d’abord, puis le français.) I like that. So – this one’s for Europe: The “LET’S EAT – European Authentic Taste” project aims … Continue reading…
The theme for Monday posts in March is Fun with Pastry. No, I’m not making pastry nor am I giving recipes for pastry. I buy it. The recipes will be using purchased puff pastry or phyllo (filo) dough. Both puff pastry and phyllo can be frozen and re-frozen (once). These Spinach Tarts are substantial but … Continue reading…
I grew up eating Macaroni & Cheese (we didn’t call it Mac & Cheese). My mother used Velveeta for the cheese sauce. Don’t judge… I haven’t had it since I was a child. I like more stuff in my pasta dishes… Like vegetables. And tuna. The Brits are big fans of Cauliflower Cheese. So I … Continue reading…
I was an adult, living in Andorra, before I learned how to poach an egg. My mother had an electric egg poacher, as did I when I left home. They were handy little counter-top appliances with individual cups for the eggs. Put in the egg, add water, set the timer and, like magic, perfectly ‘poached’ … Continue reading…
To continue…. 2 weeks ago I got an email from Vico Food Box. To quote: “I am writing to you from Vico Food Box (https://vicofoodbox.com/chi-siamo/), a young StartUp with the mission of making Italians abroad feel at home. We offer an online sales service of Italian food products throughout Europe and the UK. We pay … Continue reading…
This isn’t traditional Chicken Cacciatore. That would be made with a whole, cut-up chicken. The traditional dish would not be served on pasta – or with pasta or risotto, as some recipes on the internet suggest. Both pasta and risotto are, traditionally, first courses, not side dishes. I should call this Chicken, Cacciatore-style….. But I … Continue reading…
