Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
This is what one has for dinner when the intention is to have grilled chicken breasts and a salad but the temperature plunges, the wind comes up and it starts pouring rain. The furnace / boiler had been turned off and both the fireplace and wood stove cleaned, so we had no heat. It was … Continue reading…
Savoyard means to be cooked in the manner of Savoy, a mountainous region in the east of France, bordering Switzerland. It often involves a layer of creamy, melted cheese – like Gruyère, which is from Switzerland. My original recipe, came from one of those recipe cards from the beginning of time and was made with … Continue reading…
After the green asparagus showed itself briefly in March, then promptly disappeared, it reappeared in April. However, even an abundance of green asparagus, which it wasn’t, does not, in the opinion of mon mari, allow it to be used in risotto. Occasionally, if I have a few odd pieces left, I can add them to … Continue reading…
I just can’t seem to avoid orange vegetables…. After five months of winter squashes I ended up putting carrots in with the slow cooker chicken. In my defense I have no idea how broccoli or cauliflower work in the slow cooker and I had another purpose for the cabbage. But my 3 weeks of buying … Continue reading…
This is my last winter squash recipe of the season. All of the blue pumpkins made it until the end. I butchered the last one last weekend. I used a bit as a vegetable and the rest was turned into pumpkin soup and put in the freezer, The last spaghetti squash and 2 butternut squashes … Continue reading…
Winter is not over yet – there is time for more soup. I’m still putting pumpkin into anything and everything. I love all soup. I particularly love the broth. Mon mari likes most soup, but he usually eats the vegetables, noodles, etc. and leaves the broth… unless it’s thick. Tomatoes and tomato sauce thicken a … Continue reading…
The horseradish that I buy here is mild…. very mild. I can eat it right out of the jar. I have learned that the French palate is actually more wimpy than mine. Except for the mustard which is always very, very hot. Use horseradish according to your taste and the potency of what is available. … Continue reading…