I made this a few weeks ago, when I still had a few tomatoes left from my garden.
I will admit that I do, very occasionally, buy tomatoes in the winter. Even the relatively hard ones will add a bit of flavor when cooked in … Continue reading.....
One could call this the last gasp of the potager….
There were a few green tomatoes left, I pulled the basil out but kept a basket full of leaves to use and the last Delicata squash was smaller than usual.
They all seemed good candidates … Continue reading.....
This could also be called Yellow Quiche.
I used yellow onion, yellow squash, yellow tomatoes, and our eggs are very bright yellow when cooked.
I will admit to being skeptical about this idea. I’ve used winter squash often in quiches, but summer squash tends to … Continue reading.....
One could call this a Yorkshire Pizza Pie.
Or a Popover Pie.
Or a Savory Clafoutis.
It’s all basically the same batter, quickly whisked and poured over something or other.
It’s easy.
Which reminds me….. why do chefs continue to say that making Yorkshire pudding … Continue reading.....
France may be the home to over 500 cheeses but I don’t often see any that are smoked.
Maybe it’s because the preference seems to be for soft cheeses….
The other day, at my favorite Grand Frais, I found a Corsican smoked sheep’s milk cheese.… Continue reading.....
The other day I thawed chicken breasts to cook on the grill for dinner.
Then it turned cold and windy and rainy….
I decided an oven dish was more in tune with the weather.
I googled chicken and potatoes to see if I could come … Continue reading.....
We had 2 beautiful weeks of spring / summer weather.
The ground dried out, the grass grew, the trees leafed out…. It was lovely.
But the forecast for the month that I look at had this weekend being cold, wet and miserable.
It was right.… Continue reading.....
I decided it was time to make a quiche.
I haven’t been making them lately…. partly because I wasn’t buying any suitable vegetables.
I wasn’t buying any suitable vegetables because I had a plethora of spaghetti squash to get through.
I like that word…. plethora. … Continue reading.....
I’ve made a lot of quiche over the years. Some with a rice crust and, more recently, many with a shredded potato crust.
I’ve never made a quiche with a pastry crust and I’ve never made the most traditional of all quiche: Quiche Lorraine.
The … Continue reading.....
My supermarket is being remodeled.
Admittedly it was looking rather tired and could use the work but does remodeling also have to involve rearranging?
Yes, I understand the marketing wisdom of moving everything around so that shoppers can’t go directly to pick up what they … Continue reading.....
