Did I mention we are getting into easy cooking?
If mon mari doesn’t want to cook on the grill (cold rain, for example) I’ll do something simple in a skillet.
Anything with a quick pan sauce works.
I had veal but this would also be … Continue reading.....
You could, of course, use all or some hot paprika in this dish. I used mild, smoked paprika because that’s what I like and I have a wimpy palate.
You could, of course, serve it over egg noodles or spaetzle, which would be more traditional, … Continue reading.....
I have a long tradition of making Veal Marengo when I decorate the house for Christmas.
However, I am the only one that knows this.
Every year, when I announce that, as we’ll be doing the holiday decorating, I’ll be making Veal Marengo, I get … Continue reading.....
One of the things I love stocking up on when we go to the Asian market in Bordeaux is herbs.
Yes, this is France, so I can buy big bags of Herbes de Provence at the Asian market.
One of my finds on the last … Continue reading.....
According to ‘the food of italy, a journey for food lovers’ (no, I don’t know why the series does not like capital letters) ‘involtini’ means: little bundles. Traditionally, they were made with meat or fish and stuffed with breadcrumbs, currents and pine nuts.
Involtini is … Continue reading.....
I made a big batch of caramelized shallots, using up what I had left from last summer’s harvest. I used most of them in the Sausage Pizza and but saved about 1/2 cup for these Veal Rolls or ‘Birds’.
I kept the rest of the … Continue reading.....
Another recipe for the slow cooker….
This time a traditional pot roast.
Well, almost traditional…. I used veal rather than beef, but everything else was right.
It was the perfect week-end dinner for a cold, gray, rainy day.
Rest assured, the slow cooker will be … Continue reading.....
I’m getting into this slow cooker thing…..
This was another hit: the veal was falling off the bone, moist and flavorful.
It was also totally unplanned as so many of our dinners are.
Oh, the dinners involving pork chops or chicken breasts are always planned, … Continue reading.....
Mediterranean cuisine uses a lot of garlic.
The Spanish like it raw, rubbed on bread.
The French like it left whole as in Chicken with 40 Cloves of Garlic where the cloves cook to a beautiful, smooth creamy purée – just pinch the cooked garlic … Continue reading.....
We had dinner in the village last night.
It was the Repas de Chasse, or hunter’s dinner. All of the villages in the area have them after hunting season is over. This is the first year that we’ve gone.
It started at 7:30 and … Continue reading.....
