Now that the lettuce is done we turn our attention to other salads. It’s always nice to have a salad on hand in the fridge to have for an easy lunch or quick addition to dinner. I love pasta and rice salads, but I’m referring to vegetable salads – Cole Slaw, Cucumber Salad, Three (or Five) Bean Salad, Tomato Salad just to name a few. This one is slightly different … Continue reading →
Ready for the July edition of the Secret Recipe Club? This month I explored Mother Would Know. Indeed…. she would. But that’s another subject entirely. Laura, the author of Mother Would Know is both a mother dispensing culinary advice and a daughter requesting culinary advice. The name fits, doesn’t it? She has so many delicious-sounding (and looking) recipes on her blog it was hard to choose one to try. In the end it … Continue reading →
Apparently, I’m slowing down. Well, at least when it comes to cooking. These vegetables take 1 1/2 hours in a 400F (200C) oven – which is a long time for me. Usually, my veggies are done in a half hour or less. These vegetables were worth every minute. I made them for my dinner party last weekend – and they were such a hit I ran out! Since I had … Continue reading →
We have ‘pork fairs’ here often. I usually buy whole pork loins, then slice them into nice, thick ‘chops’. Normally, one end of the loin is really not suitable for the chops and that gets used in stir-fries or risotto. The last time I did all this I decided a nice pot roast would be good, it still being winter and all….. Further thought, and looking at my recipes, made … Continue reading →
The holidays are over, almost….. The cookies are gone, we’ve finished the liqueur-filled chocolates…. Time to get back to the real world. I got the notice in the mail the other day that I’m being scheduled for my physical exam. It’s done every five years here. Long-time readers will remember that it was during my last physical (which was also my first) that I discovered I was fat by French … Continue reading →
If you cook the rice with water or vegetable stock and make the sauce with vegetable stock, you have a lovely vegetarian main course. The rice adds ‘substance’ to the egg although you really can’t tell that it’s there. The shredded carrots add a bit of crunch. This goes together quickly if the rice is cooked in advance. Carrot Egg Fu Yung Total time: 35 minutes Ingredients: 1/2 cup (3.3oz, … Continue reading →
Another modest success in my effort to be more creative with fish. Fennel and tarragon are always a good pairing with salmon… Wrap it all in phyllo and toss it in the oven – easy as well as delicious. Even mon mari was pleased… Salmon en Croute, with Carrots and Fennel Total time: 30 minutes Ingredients: 2 pieces of salmon, 6oz, (180gr) each 2 sheets of phyllo (filo) dough 2 … Continue reading →
