We’ve been enjoying real, thick, rare steak from the grill this summer – thanks to discovering a butcher that ages his beef and cuts it to order.
A good steak is probably the only thing I’ve missed since moving to France.
We never thought about beef in Ireland because the lamb was so good.
In Andorra we had aged country, … Continue reading.....
We love making giant stuffed burgers….. and giant stuffed cheeseburgers.
I think it started when we stopped eating hamburgers on buns..
We can’t get buns here, and, as wonderful as French breads are, there really isn’t a substitute for a hamburger bun. They come close….. but not quite.
Besides, big stuffed burgers are fun.
You can fill them with lots … Continue reading.....
I planted 4 kinds of onions this year, plus the shallots.
We all know that the bunnies ate the shallots, but for a reason only known to bunnies, they left the onions alone.
They are French bunnies, after all….
The brown onions and the red onions are pulled, cured, braided and hung in the cave. It wasn’t a particularly good … Continue reading.....
Did someone say Burgers?
It’s summer….
It’s time for burgers….
In winter we love meatloaf; in summer we love giant stuffed burgers.
You could make smaller burgers, but we like the big one.
Cut it into wedges and let the cheese ooze out of the center.
You can fill them with anything you like – this one is filled with … Continue reading.....
I know, I know….. I finished grilling season a month ago…..
But we’ve had some lovely weather and mon mari had this whole bag of charcoal and these steaks looked really good.
What can I say…. I succumbed to the moment.
I will have to admit that mon mari, while very happy that he got to play with fire … Continue reading.....
Late summer vegetables are great for grilling…. And what better way to grill vegetables than on a stick?
Kebabs are pretty when everything is on the same stick but I happen to prefer my beef rare and my onions well-done – or, at least medium. And I don’t want the tomatoes falling off into the fire.
By doing the meat … Continue reading.....
Baked beans are not something that one finds on this side of the pond.
We have some great bean dishes: Cassoulet, and Mogettes de Vendee, but nothing like the traditional Boston Baked Beans. (I made them once, for a French community picnic…. A few people were brave enough to take a forkful, but that was it).
We also don’t … Continue reading.....
Let’s see……
Veal chops and pig ears in the same post – I’m sure to offend someone.
To deflect some of the horror: the veal that we get is not ‘milk-fed veal’. It’s closer to full-grown and has been grass-fed, grazing with the herd since birth. In the field behind our house there is a big herd of cows, bulls … Continue reading.....
