Saturday was Crêpe Day here in France…. more properly called La Chandeleur.
It’s a religious holiday celebrating the presentation of Jesus at the temple, and which was celebrated in 5th century Rome with a candlelit (chandelles) procession
But it’s really about the crêpes.
There … Continue reading.....
I’m guilty of joining the bacon lovers.
To be honest, I have always loved bacon and have often cooked with it, but I seem to be using more of it lately.
And it does seem to go rather well with lots of paprika.
I love … Continue reading.....
I haven’t posted anything in honor of mon mari’s favorite day in a long time.
Friday, aka: Fish H*ll Day, is legend in our family.
He actually does like some fish and he loves most seafood. It’s just taken a bit of adjustment for … Continue reading.....
Our Food Network channel has been in a rut lately. We either get Diner’s, Drive-in’s and Dive’s or some guy talking about bizarre barbecue techniques / recipes.
To be honest, neither are worth much attention, and they are usually nothing more than background noise while … Continue reading.....
I’ve been cooking with mint again.
Not peppermint, although I did have some of that in my garden once…. along with chocolate mint and cinnamon mint.
I never used any of them but it did smell nice when I was weeding.
This is spearmint and … Continue reading.....
Sometimes life should be easy.
When unknown critters are wreaking havoc on all things edible in my potager I do what any practical person would do….
In my case it was to buy some good pesto.
And some good, fresh pasta.
Add one … Continue reading.....
It’s Friday, so that means we’ll be eating fish of some sort.
It’s spring, so that means we’ll be eating lots of green garlic.
What to do…. what to do…..
Add some lemon, capers, butter, and olive oil and we’re happy eaters in less than … Continue reading.....
We’ve had a breakthrough / personal epiphany / sudden realization / whatever chez nous.
Mon mari thinks he might actually like fish.
Well, he might like fish if he doesn’t have to clean it and it’s cooked perfectly and it has absolutely no bones.
It’s … Continue reading.....
This second guest post is from Susan of Cook the Stone
Something new to add to our weekly fish repertoire….
How To Make Baked Fish With Tonkatsu Sauce
Baked fish may not sound as appetizing as say, pork chops, but I am one … Continue reading.....
‘Red-cooked’ refers to a Chinese technique of poaching or braising in a soy-sauce based liquid. Salmon is not a typical fish in Chinese cuisine but it worked well for this.
As to the Sesame Asparagus….. We’ve been making this for years and it’s always a … Continue reading.....