Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
This is a proper, old-fashioned soup, the kind that should be made over two days. On the first day you make the stock, cooking it slowly for 3 or 4 or 5 hours. Then strain it and chill it to remove all the fat. Of course it’s easiest to do this if you happen to … Continue reading…
Whenever I ask mon mari if there is anything he would like for dinner in the near future his answer is always the same: Meat Loaf if it’s winter; Barbecued Chicken if it’s summer Really…. I have no idea why I ask him. Maybe I keep hoping for a surprise. As it’s winter I made … Continue reading…
Traditional stuffed pepper recipes have one boiling the pepper halves in a large pot of water for 5 minutes (or so) before filling. This is the preferred method if the filling is going to be tomato based and topped with cheese but there is an easier way if the peppers are going to be finished … Continue reading…
Late summer vegetables are great for grilling…. And what better way to grill vegetables than on a stick? Kebabs are pretty when everything is on the same stick but I happen to prefer my beef rare and my onions well-done – or, at least medium. And I don’t want the tomatoes falling off into the … Continue reading…
I’m trying to convert all of our favorite classics to the slow cooker this winter. Everyone should have a cold weather project and this is mine. Normally, I marinate the beef for a few hours before cooking. As it was going to cook slowly for hours I skipped that step. I’m trying to keep the … Continue reading…
I know spinach is not a traditional filling for enchiladas. Consider these ‘alternative enchiladas’. Actually, no…. I just changed my mind. Many people think that black beans, jalapeño peppers and avocados are classic enchilada fillings. They are misinformed. They have been reading fake recipes and watching fake cooking shows. Spinach is, has been, and always will … Continue reading…
When we lived in the US our traditional Christmas Eve dinner was Prime Rib / Standing Rib Roast, Yorkshire Pudding and Asparagus with Hollandaise. We’ve tried to replicate that here but it just can’t be done. We came close to the prime rib one year, with a friendly butcher doing his best with our explanation, … Continue reading…