I decided to make these for dinner the other night.
I went on to my blog to grab the recipe and realized it didn’t have a print option.
To make life easier for me the next time I want to make them I decided to fix that.
For all of you who have not seen the recipe or thought about … Continue reading.....
When we lived in the US I could buy turkey tenderloins, ground turkey, turkey sausage, and whole turkeys.
Here I can buy turkey legs (including the thigh), turkey cutlets and whole turkeys – but I can only get the whole turkeys at Christmas. The other two are always available.
I love the turkey cutlets. They are thinly sliced and perfect … Continue reading.....
Last year I made a classic (sort of) Italian dish of thin veal scallops wrapped around asparagus called Involtini.
Since I can never leave something alone I decided to make it again, but this time I wanted thin turkey scallops.
And, of course, green garlic because, well, green garlic!
Most importantly….. Yay France!
A lot of people start cooking when they go away to college / university…. Primarily because they have to feed themselves.
Some never make it past opening tins or heating frozen pizzas.
Some make it all the way to pasta – spaghetti with a tomato sauce of some kind or, for special occasions, lasagne.
I started with Cornish Game Hens….. … Continue reading.....
Does anyone else remember recipe cards?
This was before the internet, way back in the beginning of time. People used to get stuff in the mail.
There were lots of opportunities for subscriptions that would send you books or music or plates or whatever every month.
I got a few cookbook series that way, which I still have (of course) … Continue reading.....
I get a huge amount of French spam through my French email address.
Every few months I take the time to unsubscribe to 90% of it. It disappears for a few days, then slowly, inexorably, it creeps back.
Maybe if I unsubscribed to 100% I might have more success but there is always one or two that look, well, interesting.… Continue reading.....
We don’t actually have Cornish Game Hens here in France. But we have little chickens or poussin.
They are under a pound in weight, usually about 14oz (420gr) and are a perfect single serving size – with maybe a bit leftover for a snack.
In summer we do them on the barbecue; in winter I roast them in the oven.… Continue reading.....
This is what it looks like when I open the can.
Yes, that is fat…. Lots and lots of fat.
One has to dig in with one’s fingers to locate the duck.
In the past, when I have duck confit, I used it in cassoulet. Or maybe risotto or pasta.
I decided, to be different, I would try fixing it … Continue reading.....
