It was my turn to host our rotating Auberge Espagnol last week.
The name comes from a French movie of the same name, which was called ‘The Spanish Apartment’ in Australia and ‘Pot Luck’ in the UK.
I have no idea where, or if, you can stream it….
Besides, that’s irrelevant.
What is relevant is what I made for our … Continue reading.....
This is what one has for dinner when the intention is to have grilled chicken breasts and a salad but the temperature plunges, the wind comes up and it starts pouring rain.
The furnace / boiler had been turned off and both the fireplace and wood stove cleaned, so we had no heat.
It was only logical to turn the … Continue reading.....
Savoyard means to be cooked in the manner of Savoy, a mountainous region in the east of France, bordering Switzerland.
It often involves a layer of creamy, melted cheese – like Gruyère, which is from Switzerland.
My original recipe, came from one of those recipe cards from the beginning of time and was made with artichoke bottoms.
But it’s asparagus … Continue reading.....
We think of bay leaves as something that is used in tomato based dishes, but they have a wonderful flavor that works well with thyme.
Most people will use dried bay leaves and thyme leaves.
I have a huge laurel tree by the house so I just pick as needed.
Sadly, I had to use dried thyme.
The horseradish that I buy here is mild…. very mild. I can eat it right out of the jar.
I have learned that the French palate is actually more wimpy than mine.
Except for the mustard which is always very, very hot.
Use horseradish according to your taste and the potency of what is available.
I have, in the past, … Continue reading.....
Boneless chicken breasts, cooked with onions, peppers, mushrooms and tomatoes make a quick, healthy, dinner, perfect for midweek.
Add Tabasco / hot sauce or you favorite hot peppers if you like more heat (most do).
I use brown Basmati which cooks in 17 minutes. Use whatever you like.
(Basmati gets a spellcheck error…. The replacement? Baptism. Who writes these algorithms?!?)… Continue reading.....
This is a classic Hungarian dish, modified for a quick, mid-week dinner using chicken breasts rather than a whole chicken.
I, of course, just used sweet paprika, but adding a tbs of hot paprika would be more traditional.
Or add a few hot peppers or your favorite hot sauce.
Note that I didn’t ‘drain the tomatoes’ as is called for … Continue reading.....
As much as I love my slow cooker I am reluctant to cook chicken breasts in it.
One reason is that I have read the long slow cooking tend to produce dry chicken.
Why would we want that?
The other reason is that I can make moist, tender chicken breasts in 30 – 40 minutes in a skillet.
Why would … Continue reading.....
