I had a little mascarpone cheese left after making the Rice & Asparagus Gratin the other day. It wasn’t enough for another gratin but it was just right for a pair of mini pizzas.
Plus it allowed me to use the last of a jar of Italian artichoke hearts I had used in a salad earlier.
Think of it as … Continue reading.....
The acorn squash are coming to an end and I’m starting to get creative with the last few.
This as much a guide / idea as an actual recipe. Little puff pastry tarts can be topped with anything and make a great first course.
Make them bigger for a light lunch or smaller to serve with drinks.
Make them red … Continue reading.....
I could have been cute and called these ‘Fall Spring Rolls’.
I’m not usually into cute.
Despite what you may have read here recently, fall does bring more bounty than just winter squashes.
We also have walnut trees and hazelnut trees.
And for those that know what they’re doing it’s also mushroom season.
I don’t know so I buy them.… Continue reading.....
First the food, then the plea for help.
I may have complained about our cold spring but I have not complained about the abundance of cold weather vegetables the spring produced.
It’s been an incredible year for artichokes, both colors of asparagus and green garlic.
Other years I have had to be careful and somewhat sparing in my use of … Continue reading.....
We eat with the seasons.
I know a lot of people do that – and probably even more people say they do that.
I don’t think many people in the U.S. (unless they grow their own) do it as intensely as we do, living in the middle-of-nowhere France.
Some things. like carrots and potatoes and onions, are, of course, available … Continue reading.....
Stuffed Pimientoes are common on the menus in Spain. Often they’re stuffed with a ground or very finely chopped mixture of fish, cream, egg and herbs.
Well, we all know how fond mon mari is of fish….
We are, however, truly fond of both goat cheese and dry-cured ham.
As to the garlic chives – they’re up so I use … Continue reading.....
The package of phyllo that I buy has 12 sheets.
As in most things, when cooking for two, it requires planning to use it all.
Tightly wrapped it will keep well in the fridge for a week and still be okay after two, although it might be a bit harder to work with.
Both phyllo and puff pastry are sold … Continue reading.....
This is the regular, monthly Secret Recipe Club event….
It all seems to come around awfully fast – time flying and all that.
This month I got to explore Lori’s Culinary Creations.
Lori has lots of wonderful recipes – like this Slow Cooker Pork Roast with Red Pepper Sauce that she just posted… Obviously not in time for me … Continue reading.....