I had a little mascarpone cheese left after making the Rice & Asparagus Gratin the other day. It wasn’t enough for another gratin but it was just right for a pair of mini pizzas.
Plus it allowed me to use the last of a jar of Italian artichoke hearts I had used in a salad earlier.
Think of it as … Continue reading.....
This is another dish from my French gratin cook book – so the original recipe was a bit rich…
And it served four.
I tweaked and substituted and cut back…..
I added quinoa, reduced the salmon, added smoked salmon and substituted yogurt for heavy cream….
It was still more than enough for the two of us.
I would say this … Continue reading.....
I haven’t been making pasta lately
No, I’m not on a low-carb, no-carb or any other sort of diet.
I’m on a new potato eating frenzy.
In case you’ve never read this blog before….. We eat with the seasons. And right now it’s new potato season.
I picked up a box of a new (to me) kind last week – … Continue reading.....
Ail vert: green garlic.
It’s spring and that means it’s green garlic season.
It’s fleeting, only about 4 weeks, so one must enjoy it while one can.
I’m putting it into anything and everything…..
Regular readers may have noticed.
For those not familiar with this delightful spring treat:
Green garlic is simply garlic that is pulled and eaten, young, before … Continue reading.....
Una cosa menos.
Mon mari’s new favorite phrase.
One thing less.
It was a phrase we heard often whilst living in Andorra.
It’s a Spanish phrase, uttered frequently by our Portuguese builder working in Catalan-speaking Andorra.
We’d feel right at home in the Tower of Babel.
I’ve been hearing it repeated several times a day.
This morning, for example, … Continue reading.....