Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
Summer cooking is all about the grill chez nous. And grilling meat is all about the marinade. I make a lot of different marinades…. some are old favorites, some are whatever I grab out of the fridge that might need using up. As we get near to the end of grilling season there are more … Continue reading…
My mother made the Thanksgiving turkey every year. She always made it with Sage Stuffing. For a stuffed 20 lb turkey and enough dressing to feed a dozen people she used a teaspoon or so of sage. It could have been less. She was careful not to use too much. I, on the other hand, … Continue reading…
Grilled chicken doesn’t have to be smothered in barbecue sauce to be good. Sometimes, especially when it’s hot, lighter is better. Capers, tarragon and lemon add lots of flavor to simple chicken breasts, but with a lighter twist. The chicken is marinated for just 15 minutes, then grilled and finished with a lemon, tarragon, caper … Continue reading…
As any of you who read my blog or use my recipes know I rarely use prepared ingredients. I stopped using them when we moved to this side of the pond, primarily because they weren’t available. The supermarket aisles weren’t lined with Hamburger Helper or Rice-a-Roni or red and white cans of ‘cream’ soups or … Continue reading…
We eat a lot of grilled chicken in the summer, specifically thighs and legs. In the winter it’s oven-fried. We have it at least once a week and mon mari would be even happier if it was more often. I like more variety. And I like variety in my grilled chicken. Sometimes it’s simple with … Continue reading…
We don’t actually have Cornish Game Hens here. We have coquelet, poussin or young chicken. I normally get birds that are under a pound, which makes them perfect single serving size. If you have larger birds you may want to serve just one for two people. You could also do the glaze with a whole … Continue reading…
This is my second month with the Secret Recipe Club. How’s it going, you ask? You really want to know, now don’t you? It’s interesting. I’ve been cooking since the beginning of time and blogging about it almost as long. Most of the participants that I have checked out, and admittedly that is just the … Continue reading…