This started out as a French dish then took a detour around the Mediterranean with stops in North Africa. That happens sometimes when I have an idea that is not fully formed when I get into the kitchen. I start pulling herbs and spices out of the cabinet and go from there. Prunes are a big crop locally. Okay, so plums are the crop but the French word for plum … Continue reading →
Our climate is changing. Well, everyone’s climate is changing but our own is the only one I have personal knowledge of. Two years ago we had a stink bug invasion for the first time. They had been around in the past – an occasional nuisance, nothing more, but the last 2 years we’ve been inundated with them. This time of year they’re looking for places to spend the winter. When … Continue reading →
Pork tenderloin is one of our favorite main courses. It’s incredibly versatile and, provided it’s not overcooked, moist and tender. When I see it I buy it but, this being the middle of nowhere, France, not everything is available every week. Living here has encouraged me to be flexible…. And to plan ahead. If I’m just doing the weekly shopping for the two of us I’ll have a few ideas … Continue reading →
Spanish Rice is another of those dishes that has been around forever and may or may not have any relationship at all to anything ever actually made in Spain. Growing up in a small town in the Midwest, if we were told something was Spanish or Italian or French we just accepted that as fact without knowing anything more. The only Google we had was the public library in the … Continue reading →
We had the first artichokes of the season last weekend. In celebration I wanted something simple to make that required a minimum of my attention. Thus a recipe is born. I used both butter and oil in browning the shallots. Oil keeps the butter from burning and butter adds a nice flavor. I wanted them crispy brown rather than caramelized so I was using medium heat – which is what … Continue reading →
If I was trendy I would call this a ‘sheet pan dinner’. I’m not trendy and I don’t have sheet pans. For some reason, maybe because ovens here are small, sheet pans are not popular, One could say they are almost non-existent. The cookie sheets I have were purchased at Williams-Sonoma 25 years ago. Quality lasts. But they are flat, no edges, so only good for baked stuff. I’ve never … Continue reading →
You may have heard of the classic French dish Steak au Poivre. This isn’t it…. You may also have read my opinions on French steaks which is why I chose to do this with pork tenderloin. French pork is excellent, succulent , and tender. We were very happy with our Porc au Poivre. Just one word of warning from she who has a wimpy palate: Remember that, while adding a lot … Continue reading →
