I’ve been doing pork chops in the slow cooker every week all winter long. As is usual, this time of year, I start to get bored and want something new. I was doing them differently every week, but still…..
We finally stopped eating winter squashes and I was able to buy a cauliflower…. Exciting times.
So….. I had a cauliflower … Continue reading.....
My loyalties switched, temporarily, from my tagine to my slow cooker.
I’m trying to correct that.
The cooking principles are actually somewhat similar. The slow cooker uses slow heat and a lid that is supposed to stay on to keep the moisture inside, which, in turn, keeps the food moist.
The conical shape of the top of a tagine collects … Continue reading.....
We’ve been collecting wine for years.
Actually, collecting isn’t the right term – we drink it.
I know people that buy it solely for the purpose of reselling it at a later date for a profit. That’s not us.
We do, however, buy in bulk. We have always had a wine cellar. In the U.S. it was an actual cellar, … Continue reading.....
Did someone mention goat cheese?
I love goat cheese…. soft and creamy or aged and crumbly or anything in-between.
We should have goats…..
But we live in France and there are almost as many goat cheeses here as there are cow cheeses. There are a few sheep cheeses, too…
I digress…. this is supposed to be about bread.
So imagine … Continue reading.....
Even though mon mari professes to hate fish we still have it at least once every week.
As long as it doesn’t have bones he’s happy…. sort of.
He’s always happy when he can cook it on the barbecue in the summer.
In the winter, cooking it in the kitchen requires more creativity.
Thankfully, he loves capers almost as much … Continue reading.....
The recipes in my Chinese cook books suggest that, if there is a vegetable in fried rice, it should be peas.
They also include the addition of an egg.
I do know how to make more traditional (I think) version… sort of. I added snow peas to this Fried Rice.
But I made this in winter, not spring and … Continue reading.....
Are you an espresso drinker?
I like them ‘cut’.
In Spain, which, in my opinion, has the best coffee in the world, it’s called a cortado – espresso cut with hot milk. It’s about 2/3 espresso / 1/3 milk.
In France it’s called a noisette, or hazelnut because of the color.
I don’t make them at home. At home we … Continue reading.....
And lemon….
Remember, last post, Chicken with Lemon & Capers, I said I was doing Lemon Week.
I took the smallest lemon, cut it in half and stuffed it into 2 little hens.
In the US it would be a Cornish Game Hen, which is a cross between 2 breeds and normally weighs between 1 and 2 lbs, but … Continue reading.....
