We’re back!
Actually, more of us are back than left as son, nephew and sister-in-law came back with us.
That means I went from not cooking for 2 weeks to cooking for 5.
I was prepared, however…. Knowing me as well as I do, I planned a menu and made a shopping list before I left. The best part was … Continue reading.....
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.
Click here to … Continue reading.....
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.....
