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 … 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 … 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 … 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 … 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, … Continue reading.....
My mother loved to bake. She particularly loved to bake pies.
I remember her glancing at the clock on a Sunday morning, seeing that she had a spare 15 minutes and saying – great, I have enough time to bake a pie!
She did not, however, like to teach.
I never learned how to make pie crust, aka shortcrust pastry.… Continue reading.....
This is what one has for dinner when the intention is to have grilled chicken breasts and a salad but the temperature plunges, the wind comes up and it starts pouring rain.
The furnace / boiler had been turned off and both the fireplace and wood stove cleaned, so we had no heat.
It was only logical to turn the … Continue reading.....
While everything and anything can be made with bacon in the U.S., it’s not a household staple here.
I can buy allumettes (matchsticks) or lardons (just translates as bacon, but it’s in pieces slightly bigger than the matchsticks) either natural or smoked. All of these are fried and added to salads, quiches or other dishes as flavoring. They come in … Continue reading.....
