Healthy Food . . . . . . Fresh Ingredients . . . . . . Easy Recipes . . . . . . & Musing from an Expat in France
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…
I don’t buy a lot of convenience foods. There aren’t a lot of convenience food choices here – no boxes of ingredients to which you just ‘add meat’ and very few cans or packages that one ‘heats & eats’. I wouldn’t buy them anyway. I don’t buy salad dressings or meat marinades or pasta sauces … Continue reading…
It can be a compliment to become mildly famous, among one’s family and friends for a particular dish. It can also be a frustrating, irritating, never-ending pain in the ….. My mother was well-known for her Devil’s Food cake – which she loved to make. Whenever there was a family get together my aunt, her … 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…
