This started out as a French dish then took a detour around the Mediterranean with stops in North Africa. That happens sometimes when I have an idea that is not fully formed when I get into the kitchen. I start pulling herbs and spices out of the cabinet and go from there. Prunes are a big crop locally. Okay, so plums are the crop but the French word for plum … Continue reading →
Pork tenderloin is one of our favorite main courses. It’s incredibly versatile and, provided it’s not overcooked, moist and tender. When I see it I buy it but, this being the middle of nowhere, France, not everything is available every week. Living here has encouraged me to be flexible…. And to plan ahead. If I’m just doing the weekly shopping for the two of us I’ll have a few ideas … Continue reading →
I was looking through my copy of ‘The Thousand Recipe Chinese Cookbook’ last week for something interesting. I was thinking of a stir-fry perhaps, like the Kung Pao Chicken. This is about as different in technique as one can get, being a slow braise rather than a quick stir-fry, and it was easier to finish as well. It didn’t have all the flavors of the Kung Pao Chicken – no … Continue reading →
This is loosely base on Corsican Beef, but, as I had already made that this winter, and I had some odd bits of pork in the freezer, I modified it a bit. It’s dedicated to all of you lucky people in the Midwestern U.S. who have had one last (sic) snowstorm. I promised mon mari that this would be the last braised anything this season. It’s time for him to … Continue reading →
I love cranberries. Christmas is not Christmas without them. I make cranberry bread and cranberry sauce and cranberry clafoutis. Finding them has been challenging over the years so when I see them, naturally, I buy more than I need. As I did this year. Now I have to come up with some some ways of using them. Time to get creative….. Last Updated on December 12, 2013
Continue reading →Did I mention that I finished my outdoor fall chores? That included trimming, cleaning and thinning our laurel tree…. Better known in culinary circles as a bay tree. When I was growing up bay leaves were only used to flavor tomato-based dishes – chili, Bolognese, and so on. One bay leaf would be added to the pot during cooking then carefully removed before serving. After becoming the proud owner of … Continue reading →
Okay, they’re not really pork chops. There was a special last week on ‘pork’ for 2.99 a kilo – about $1.50 a pound. It was in 3 kilo packages. I looked through the packages and found one that looked pretty good. I bought it. I thought, if nothing else, it would work for stir-fries, skillet dinners, etc. When I opened the box I was pleasantly surprised. I’m not sure what … Continue reading →
