I roasted a chicken the other day. It was nothing complicated, just simple, 2 ingredient Roast Lemon Chicken. Of course, the benefit is the leftover chicken. Mon mari had a chicken sandwich for lunch the next day and I used the rest in this quiche. I don’t normally use ricotta in quiche but I had some left from a lasagne. As long as I had ricotta I decided to mix … Continue reading →
Of course it’s lamb…. that’s what I have. You could use leftover beef or pork roast if that’s what you have. Or even make it starting from scratch – with ground beef or chicken breasts. I can buy packages of 4 squares of puff pastry, each about 6″ (15cm). It’s very hand when one cooks for 2 – I can use 2 squares and refrigerate the other 2 of another … Continue reading →
It has often been said that the U.S. and U.K. are 2 countries separated by a common language. I learned early on, encouraged be embarrassing mistakes, never to assume I knew what a Brit was talking about. An example: US calls the accessory that fastens around one’s waist and holds things like money a ‘fanny pack’. In British English the word ‘fanny’ is an extremely vulgar term used to describe … Continue reading →
The third night of the Leg of Lamb leftovers is a more traditional Shepherd’s Pie. The recipe for the pie, like many old, homey, country recipes is both traditional and constantly changing. Every family will have ‘their’ recipe which, of course, is the only proper way to make it. Then someone moves, tastes change, marriages happen and the ingredients change. As I cook with the seasons and use the vegetables … Continue reading →
We’ve been enjoying the lamb we bought last summer. Almost all of the smaller packages have been eaten and one of the shoulders. That left us with 2 legs, another shoulder and the neck. A lamb is not very big, but when one is only cooking for two it can seem endless. I’m doing the neck this weekend although I’m not quite sure how yet. One of the legs is … Continue reading →
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 →
