I’ve been playing with phyllo again. Actually, I’ve been making some of my own recipes. One can’t be creative at every meal. After nems and samosas and a phyllo pie I still had 2 sheets left… not really enough to do anything interesting. Still, I hate to throw it out. These baked egg cups were perfect for using up the last 2 sheets. You can’t see it, but there is … Continue reading →
Oeufs en meurette or Poached Eggs in Red Wine Sauce or Poached Eggs Bourguignon is a traditional dish in the Burgundian region of France. It’s an old dish and the only restaurant where I’ve found it still on the menu was just outside of Lyon, which isn’t actually in Burgundy, but close enough. And Lyon is considered the food capital of France and, thus, the world. (ahem…) It’s a favorite … Continue reading →
Would you like a recipe that lets you play with food during lock-down? (For those in the U.S. I mean shelter-in-place…) This is it – assuming that you can get eggs. Three weeks ago I was limited to a dozen eggs, but this last week quantities were back to normal. I found the idea for this in ‘Tuscany The Beautiful, Cookbook’ a few years ago. I was a little skeptical … Continue reading →
This is a bit of comfort food that may be better with fresh, garden-ripened tomatoes but store-bought tomatoes will do in a pinch. And, as we really can’t be too choosy about our groceries at the moment, it’s best to be flexible. We’re lucky to have fresh chives so there is a hint of spring. It was a strange winter here. We didn’t have a hard frost but we had … Continue reading →
This is not the traditional ‘Hunter’s Style’ which has tomatoes and is often made with chicken. This is my version, in honor of the hunters I see in the fields by our house. They’re hunting boar and mushrooms. Okay, they’re also hunting deer and rabbits and pigeons and doves and pheasant but one must exercise self-control. Instead of chicken we had eggs. We love eggs but can’t be bothered to … Continue reading →
I went to a different market last week, still searching for more green asparagus. It’s complicated and boring, but for a number of reason I had not yet made our favorite asparagus starter…. An oversight that needed correcting. For the curious, Asparagus and Goat Cheese Wrapped in Ham is the starter. I found the asparagus, made the dish, and we were happy, once more. But I had a bit of … Continue reading →
I know the world loves using spaghetti squash in place of pasta to avoid ‘carbs’ but these are quicker and easier: just noodles made from eggs with a bit of flour. We actually like carbs, especially pasta, but, we have this as a first course, and even we don’t do more than one carb for dinner. You could, of course, make more of the noodles and have it for lunch or … Continue reading →
