Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
Easy, simple foods with just a few basic ingredients, minimum prep time and quick (or hands-off) cooking time. Simple – for summer.
Grilled Filet Mignon is a special summer treat for us. So are onions from our garden. To some of you this would be Barbecued Filet Steak or Tenderloin or Tournedos…. As Shakespeare implied the name is not important nor is the term used to describe the cooking method. This is a steak cut from the … Continue reading…
I plant 16 tomato plants: 3 Romas used for tomato sauce in the winter, 11 various colors of medium to large tomatoes used for eating, and 2 cherry tomatoes used while I patiently wait for the rest. It’s not that I don’t like cherry tomatoes… I do. I just prefer the larger ones. My neighbor, … Continue reading…
I often lament the fact that pork chops and steaks tend to be cut a bit thinly for our preference. They are usually closer to 1/4 inch than 1/2 inch thick. We like pork chops to be 3/4 inch thick and a steak 1 1/2 – 2 inches. The turkey cutlets, however, sliced less than … Continue reading…
One of the spices I always pickup at the Asian supermarket is mustard seeds. My mother always had them in the house when I was growing up. Unlike paprika and olive oil, which she also had, she actually used the mustard seeds. A small spoonful went into every jar of pickles and often into cucumber … Continue reading…
I have always thought that food should be pretty…. or, if not pretty, at least attractive. When one has all of the wonderful produce of summer available it’s easy. The Gazpacho de Anadaluz is red, as it should be, from red vegetables (except the cucumber). It was easy to make the yellow squash soup a … Continue reading…
When I first planted summer squash I was told that the key to having a nice harvest without having to dispose of zucchini the size of a small car was to check them every day and pick them when they are small. I do. Sometimes that means that we each get a whole summer squash. … Continue reading…
Yes, to many of you that will be a redundant title. To some it will make perfect, logical sense: the shrimp are cooked on an outdoor grill (barbecue to some) with barbecue sauce. We make an exception for this dish and buy raw shrimp…. frozen. That’s the only way I can get raw shrimp here. … Continue reading…