Leeks are very popular here and very reasonably priced.
If I was ambitious, and wanted to tend my potager in the winter, I would grow my own.
Non to both.
We do like them, however, and they are hard to pass up in spring when there are piles of them everywhere.
I used them a lot in cooking, but, sometimes, … Continue reading.....
Traditional Risotto con Fagioli would be made with Parma ham or Prosciutto.
I had baked ham so that’s what I used. That’s the best thing about risotto – anything (within reason) works.
For any of you who are new to making risotto….
Risotto should not be dry nor should it be like soup, but somewhere in-between.
It should be moist … Continue reading.....
This recipes makes a lot of soup…. But we have a lot of pumpkins.
Our pumpkins are big and meaty and I’m running out of time. I’ve started leaving them on doorsteps and in front of gates….
I did a bit of googling for soup ideas, which is where I got the idea to add pumpkin purée to the finished soup … Continue reading.....
Spring and fall are seasons of firsts and lasts in our kitchen.
This is the last risotto of the season, made with the last of the green asparagus and the first of the fresh herbs.
Because the weather has been typical of May (cold rain followed by hot sunshine followed by cold rain and so on…) it’s not a good … Continue reading.....
I bought a lovely ham for Christmas.
I may have slightly over-estimated my requirements, however as it was, well, enormous…..
Especially for 2 people.
I cut in in half: 1 for the oven and 1 for the freezer.
We had ‘second Christmas dinner’ the other day.
Yeah, I did the whole bit (not the foie gras), including the mustard sauce … Continue reading.....
We had Ham for Christmas dinner – with Mustard Sauce, of course.
To continue with my family traditions we had baked sweet potatoes and cranberry sauce as well.
One break in tradition came with Pan-Seared Foie Gras as a first course. Neither my parents nor my siblings would have touched it.
The other break was having fresh Brussels sprouts … Continue reading.....
Usually I use part yogurt and part milk for the filling in a quiche.
Someone, who shall remain nameless, did not replenish the Greek yogurt supply….
I used all milk.
I have no idea if it was the milk, the tomatoes, or just the will of the kitchen gods, but I have never had a quiche rise as high as … Continue reading.....
Mon mari needs his carbs at every meal.
Often, with salads, he’ll have bread. Sometimes, though, I add the carbs to the salad, either as a grain (rice, quinoa) grilled potatoes or even pasta.
So this is a Spinach Salad with pasta rather than a pasta salad with spinach.
Adding the pasta while it’s hot wilts the spinach slightly. If … Continue reading.....