While everything and anything can be made with bacon in the U.S., it’s not a household staple here.
I can buy allumettes (matchsticks) or lardons (just translates as bacon, but it’s in pieces slightly bigger than the matchsticks) either natural or smoked. All of these … Continue reading.....
I planted my tomato seeds last week.
I have 16 little pots of red, white, yellow, green and orange tomatoes. I wasn’t able to find all of my favorites at the garden stores last year, thus the seeds.
Of the 16 plants: 3 are Roma … Continue reading.....
Since harvesting our bumper crop of winter squashes I didn’t really feel like I should be buying other vegetables.
Then I found the perfect solution…..
We could have other vegetables as a first course.
We always have a first course on the weekends – no … Continue reading.....
This is my answer to the much more decadent Fettuccini Alfredo and a variation on Spaghetti Carbonara.
Leeks are best in this, as they are mild, but you could substitute 2 onions, just sauté them until very tender and starting to brown.
The trick to … Continue reading.....
I’ve made a lot of quiche over the years. Some with a rice crust and, more recently, many with a shredded potato crust.
I’ve never made a quiche with a pastry crust and I’ve never made the most traditional of all quiche: Quiche Lorraine.
The … Continue reading.....
Mon mari loves sage.
I may have mentioned that in the past….
In recent weeks we’ve had Fried Gnocchi with Sage and Pecorino and Pasta with Sage and Parmesan. (The pasta recipe also has a story about the tavern I used to buy popsicles … Continue reading.....
This is a simple salad, slightly reminiscent of old-fashioned German Potato Salad.
Normally, when I make potato salad, or any kind of ‘picnic’ salad, I make lots so we have leftovers for a few days.
You could certainly do that with this recipe – … Continue reading.....
Spring is here.
That means it’s almost time to switch to outdoor cooking.
Mon mari bought a new gas grill the other day so it’s starting to look serious.
That means I have to empty the freezer of ‘winter’ foods – like artichoke bottoms and … Continue reading.....
I know that the food police are threatening to ban bacon from our tables.
Regardless of the fact that humans have been consuming smoked meat since before the dawn of recorded history it has now been declared bad.
Perhaps there is something about the mass-produced, … Continue reading.....
Day 1 of Pumpkins and Puppies Week.
I grew these miniature pumpkins 2 years ago.
They were perfect single serving size and just demanded being stuffed.
Miniature Pumpkin, Stuffed with Mushrooms, Walnuts and Bacon
Total time: 30 minutes
- 2 tiny pumpkins
- 3 medium shallots,
… Continue reading.....