Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
Pizzas, Enchiladas, Tarts and anything else with a crust or pastry.
I love it when I discover something new! I always used to make pizza totally from scratch, starting with the dough. Always, that is, until a few years ago when I discovered how easy and delicious a puff pastry crust was. Plus, one circle of puff pastry was the perfect size for a pizza for … Continue reading…
In the traditional Pissalidière, there are lots and lots of very slow-cooked onions, anchovies and wrinkly oil-cured black olives – with pits. If you really hate anchovies, leave them off; if you’re undecided, this may convince you to like them. The feta is not traditional, but my addition. And I prefer to use pitted olives. … Continue reading…
After we have a dinner party there are always leftover cheeses. Since we both love cheese that’s a good thing. Since cheese is rather high in calories that’s not a good thing. For a dinner party of 8 people I had 6 different cheeses: 2 hard (Cheddar, Tomme), 2 soft (Port Salut, aged Chevre) and … Continue reading…
Pesto Rosso, part II This is what started it all – my quest to perfect Pesto Rosso, that is. Well, except that it was a mini-pizza we had for a starter. After I made the second batch I decided a proper Pizza Pesto Rosso was in order. In the past I’ve tried Mozzarella di Bufala … Continue reading…
I posted a recipe very similar to this a few years ago. But this is soooo good it deserves a repeat. One more dish to make mon mari’s ‘Fish Hell Night’ something he’s starting to look forward to. Puff Pastry Pizza with Smoked Salmon, Green Garlic and White Cheese Total time: 30 minutes Ingredients: 1 … Continue reading…
There has been a lot of cursing chez nous recently. Mon mari has been working on the floor of our bedroom. He’s using the same boards as he used in the living room a year ago. They’re just not cooperating this time. He stained and varnished them prior to nailing them down, same as last … Continue reading…
I make everything from scratch. I pride myself (harrumph) on not using prepared foods. You will never see a Tator Tot soaked in Cream of Mushroom Soup cross my lips. I don't buy frozen pizzas or canned soups or bottled salad dressings. I am above all of that convenience stuff….. Until it comes to Enchiladas….. … Continue reading…