I made this a few weeks ago, when I still had a few tomatoes left from my garden.
I will admit that I do, very occasionally, buy tomatoes in the winter. Even the relatively hard ones will add a bit of flavor when cooked in a dish like this.
As usual, this has a potato crust.
Someday I might actually … Continue reading.....
Normally, if one participates in the Secret Recipe Club, one posts a recipe with the assigned group on a Monday.
There are 4 groups.
Some months have 5 Mondays (the audacity!).
The 5th Monday is given over to any who want to participate and a theme is chosen. The theme for this Monday is Fall Food.
How perfect for … Continue reading.....
We can never predict precisely how much asparagus to buy.
After 2 or 3 meals we usually end up with too much to add to the current night but not enough for another full serving.
That’s when I get to make a stir-fry or risotto.
On another subject…. Did I ever mention that we can buy beef by breed?
When … Continue reading.....
I like my slow cooker.
I like being able to do the prep work in the afternoon and have dinner ready with no fuss on the days I have French class in the morning and French conversation in the evening.
I like having the main course cooking nicely so I can spend more time on the starter on the week-ends. … Continue reading.....
Month 6 of the Secret Recipe Club.
This month I had a brief meander down memory lane at La Cocina de Leslie.
It was like being back in Andorra!
Not that she lives in Andorra….. Or even on this side of the pond.
But she is an expat, living in Mexico, and her recipes are in English and … Continue reading.....
I may have said this before, but…..
When one is cooking for two, buying a cabbage requires planning.
I get two or three or four dishes out of one head.
I usually use it once for a first course, once or twice as a vegetable side dish and the rest gets put into stir-fries, skillet dinners or quiches.
Fortunately, we … Continue reading.....
This was originally posted years ago.
For some reason, known only to the gods of computer glitches, some of the photos didn’t transfer when I switched blog hosts last year.
Rather than going back and redoing the old posts – and leaving them as old posts, I decided to update and re-post occasionally.
Like when I’ve had a really rough … Continue reading.....
We’ve been eating this every winter for years.
I don’t remember where the original idea for the recipe came from, probably a ‘Ground Beef Cookbook’.
In the U.S. I used the traditional ‘white’ cabbage; here I use the ‘green’ or Savoy cabbage. Either work equally well.
Use any type of rice you like, but I use brown Basmati. It cooks … Continue reading.....