I like to keep a few things on hand that last a long time but don’t have to be frozen. One of those is red beets. Beets, or beetroot to the Brits., are always sold cooked here. I have no idea why other then French cooks want to keep the bright red dye out of their kitchens. One can buy them in one of two ways: shrink-wrapped in 500gr (1 … Continue reading →
Now that the weather has cooled off I can start making dishes that require an oven: pizza, stuffed vegetables, quiches, etc. I made a Tomato and Goat Cheese Tart a few years ago that seemed the perfect use for some of my big tomatoes – except that I didn’t have any goat cheese and wasn’t planning on doing any shopping in the near future (pandemic, and all). But I did … Continue reading →
I’ve been doing pork chops in the slow cooker every week all winter long. As is usual, this time of year, I start to get bored and want something new. I was doing them differently every week, but still….. We finally stopped eating winter squashes and I was able to buy a cauliflower…. Exciting times. So….. I had a cauliflower and some pork chops and I didn’t feel like cooking … Continue reading →
And pumpkin…. or butternut squash. I said there might be more. I had some pumpkin in the lurking in the freezer. Did I mention that I’m getting tired of cooking? It happens every year around this time. I’ve been doing all of the cooking (winter cooking) for 5 months and I’m ready for a break. Mon mari will be taking over soon (summer cooking) and I am ready to turn … Continue reading →
It was inevitable that pumpkin find its way into a quiche this winter. And raclette cheese. They were both leftovers, and I do love to use up the odd bits. For those who don’t know raclette is both a cheese and a meal. A raclette dinner normally consist of meats, usually charcuterie, of some sort, boiled potatoes, small pickles, pickled onions, and, of course, the raclette cheese. Traditionally, the whole … Continue reading →
Mashed potato topped pies are a popular part of British cooking. They are almost always made with leftovers from the ‘Sunday Joint’ which is a strange term referring to a roast beast of some sort served at the main meal on Sunday. I would call it a Sunday Roast, but, as I’m American, I don’t know any better. I do know that there is a strict naming procedure for the … Continue reading →
A few weeks ago I posted about the beautiful, and delicious Pastilla Marinara that we had for our last night together in Tangier. I had a bit of lamb that needed using so I decided to try my hand at a scaled-down version. The Pastilla that was served to us at the riad was perfect and perfectly beautiful. Mine was, at best, free-form and rustic. But is was fun, different, … Continue reading →
