Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
We love olives and capers and anchovies so, obviously, we love tapenade. Tapenade is a Provençal specialty of finally chopped olives, anchovies, and capers in fruity olive oil. It can be made with either black or green olives and we love them both. The ingredients are very fine so the tapenade is almost like a … Continue reading…
Picture Thanksgiving…. The golden brown turkey is out of the oven, sitting on the counter. If my mother hadn’t been wielding a large butcher knife it would have been denuded of skin in seconds. Not a single family member would have felt the least bit guilty as they left the kitchen with a prized scrap … Continue reading…
I don’t often roast a whole chicken. When ever I do I tell myself that I really should do it more often. We love the chicken on the day I roast it and we love the leftovers the next day. Since I am squarely in the middle of an ‘I lost the will to cook’ … Continue reading…
We’re getting so fond of the skillet dinners I thought I’d try an oven dinner. I think the current, popular name is a ‘sheet pan dinner’. I had to google the difference between a sheet pan and a baking sheet (cookie sheet). Well, actually, I googled it because I thought there wasn’t a difference and … Continue reading…
There are so many choices at the Asian Market I tend to buy things just for fun…. Like black sesame seeds. I have the more common white seeds, of course, but the black are more interesting. Especially when I sprinkle them on the stir-fries when mon mari isn’t looking. Really, after all these years he … Continue reading…
Some things have never successfully crossed the pond. Thanksgiving, though celebrated in North America, has never caught on (for obvious reasons). There are always a few homesick Americans (or Canadians) who unsuccessfully go in search of a turkey and canned pumpkin to mark the day but we have not been part of that group. We … Continue reading…
This dish was the reason I made chickpeas in my Instant Pot a few weeks ago. I had preserved lemon in the fridge and this is the time of year I try to use up things that are primarily winter cooking. I like to free space for summer cooking. Actually, I am freeing space for … Continue reading…
