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 … 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 … Continue reading.....
Normally I try to restrain myself and am able to avoid the ‘if some is good, more must be better’ mindset that seems to be the standard where eating and cooking are concerned.
I failed with this quiche.
Perhaps I was just so happy to … Continue reading.....
I have made a few phyllo pies in the past but one could say that I did them ‘free form’…. not really paying attention to any traditions.
This time I decided to do it the proper way.
Probably the phyllo pie that is the most … Continue reading.....
I have mentioned in the past that buying pastry of all sorts is very cheap and easy here. It’s never frozen and there is a lot of variety
I use puff pastry often for little tarts and pizzas, and phyllo dough for samosas, nems and … Continue reading.....
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.....
