Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
It’s a toss-up chez nous, as to which is the ultimate comfort food: meatloaf or meatballs. Actually, forget the reference to comfort food… It’s really about the leftovers. Mon mari normally gets the leftovers for his lunch. Either one makes the perfect (for him) sandwich. It’s easier to make a large meatloaf (giving him more … Continue reading…
The theme for Monday posts in April is Asparagus. It’s asparagus season and we eat a lot of it for the 5 or 6 weeks it’s available. We eat green, purple, purple-tipped white, and big, fat white. We love it all. However, the different types of asparagus are cooked differently. If you try to cook … Continue reading…
We get very excited about the first asparagus in spring, both green and white. I’m always thrilled when I see the first green garlic. I talk and write and cook with both a lot this time of year. But there are other spring vegetables worthy of notice. We love the big, globe artichokes for a … Continue reading…
I use Greek or plain yogurt a lot to add flavor or make a bit of sauce. Sour cream is not available here as it is in the U.S., but yogurt, esp. Greek yogurt (which is thicker) is the perfect substitute. It keeps well in the fridge after being opened – just re-seal the pot … Continue reading…
Or they will have a seedy history some day, after baking this Mixed Grain Seeded Ciabatta. I love seeds in bread. Actually, I love seeds to snack on. My favorite treat at the beach when I was a child was salted sunflower seeds in the shell. Okay, I was weird then, too. Back to the … Continue reading…
The theme for Monday posts in April is Asparagus. It’s asparagus season and we eat a lot of it for the 5 or 6 weeks it’s available. We eat green, purple, purple-tipped white, and big, fat white. We love it all. However, the different types of asparagus are cooked differently. If you try to cook … Continue reading…
My mother often made hash with the leftover beef and potatoes from a Sunday pot roast. She used the cooked (obviously) potatoes and beef along with a raw onion and put the whole lot through a meat grinder. She then fried it in her cast iron skillet like a giant pancake. When it started getting … Continue reading…
