This is a summer version of Potatoes Savoyard, cooked on the barbecue, wrapped in foil.
We’re been making this every summer for as long as we’ve been together.
Whenever I ask mon mari if he has a special request this is it.
Fortunately, it’s easy.
I use a sweet onion if I have one, or a red onion or … Continue reading.....
We had some friends join us for dinner last night. I made a tagine similar to this one: Lamb and Artichoke Bottom Tagine.
I wanted an easy, vegetable first course that could spend some time in the oven while I relaxed.
And since I’m fond of alliteration I decided to serve a timbale with the tagine.
This is another … Continue reading.....
This time of year the markets are full of endive.
Apparently the French eat them in huge quantities. One can get a pre-packaged bag with a dozen endive in it and I see shopping trolleys with three or four bags.
We like them….
But that’s a lot of endive.
I went through my French cook books thinking there would … Continue reading.....
Cauliflower Soup with Gruyere
Rule Number 1 if you are dealing with the French Bureaucracy: Never have all of the required papers.
Rule Number 1 if you are a French Bureaucrat: Always ask for one more document.
Regardless of how complete the dossier presented, one more 'something' could make it perfect… regardless of how unnecessary, superfluous or redundant.
Bonus … Continue reading.....