Smoked Pasta, lunch in the vineyard

Smoked pasta? You’ve never had smoked pasta? It is, without a doubt, the best dish of summer. We’ve been making it for years and it’s better each time. I make it for guests…. They are always skeptical at first, then amazed at how fantastic it is. Then we come to blows over the last of … Continue reading…

Cauliflower, Cheese and Egg Casserole; The Bunny Slayer

I am such a bad blogger. I have a habit of reading other food blogs (that’s a good thing), finding recipes I like (also a good thing), forgetting where I saw the recipe (that’s a bad thing) and deciding to make it anyway as best I can from memory. A good blogger would remember the … Continue reading…

Easy Chard Gratin; meeting more of the family

I originally made this gratin with spinach – frozen spinach, actually.  I always keep a bag of frozen spinach in the freezer and this is a perfect quick vegetable dish when the fridge is empty. Then I branched out… and discovered it works with any vegetable.  Or, at least it works with all the ones … Continue reading…

Ham, Egg and Spinach Salad

The spring garden is being slowly replaced by the summer garden. We ate the first of the summer squashes and I pulled up some of the lettuce and all of the spinach before we left for Spain. Most of the spinach was turned into soup. I saved enough of the tender leaves to have one … Continue reading…

Stuffed Chard Leaves, the update

Did I mention that the chard is exploding? I was paying such close attention to the lettuces and spinach that I ignored the chard. When I looked the chard leaves were rather large….. I prefer smaller chard leaves and stems – for everything but stuffing. Last summer I stuffed chard leaves with mushrooms to serve … Continue reading…

Potato and Onion Packets with Gruyère

This is my summer version of Potatoes Savoyard.  It’s cooked on the barbecue grill, wrapped in foil.  It’s a favorite of mon mari and we have been making it often, every summer, for at least a million years. Use sweet onions if you can get them, otherwise regular yellow onions are fine. Use a hard, … Continue reading…

Cheddar Scones, news and strange bits

It's important (so I'm told) to keep one's brain in tip-top shape by learning new things. Here are some odd bits from the week – things I've learned and things in the news: French news:  In July it becomes law in France that every car has to have a breath test kit so that one … Continue reading…