It seems like the entire world has been on a ‘cheese-stuffed’ or ‘bacon’ trend lately. (Cheese-stuffed bacon?) Maybe that’s just the entire world of food bloggers / Pinterest / Instagram. To be honest, I really (now) prefer to eat cheese the European way: a few small wedges with the last bit of red wine after dinner. Or the other European way: with an array of charcuterie and fresh bread for … Continue reading →
These meatballs were an unintentional experiment. We were planning on having burgers…. As happened so often this spring the weather turned and mon mari decided that he would rather not grill burgers in the rain. That was fine as I was no longer in the mood for eating burgers, as it was cold, damp and windy. Meatballs seemed a better idea. Plus I would have to boil water for the … Continue reading →
One last meatball recipe before we go on to other things. I am really hoping that the other things will involve a barbecue grill and the return to outdoor cooking. Today was actually a nice, sunny day… The first we’ve had with no rain in a very long time. The temperature got all the way up to 15C (60F). We have not lit a fire. However, busy as mon mari … Continue reading →
I have, occasionally, talked about things that are different here. One that I don’t think I’ve mentioned is ground beef. Standard packaging in the U.S. is (or, at least, used to be) 1lb, 16oz. Even when I was a child and was sent to the butcher to buy freshly ground beef I always got ‘a pound.’ Here it’s 350gr or 12oz, As it turns out, that is exactly the right … Continue reading →
One of our teachers at French school grew up on a farm. Her father was a butcher. We were discussing the differences in beef between the U.S. and France. Mon mari explained the concept of ‘ageing beef’. She was absolutely disgusted by the thought. French beef is not (usually) aged. The French will happily eat tongues and tails and intestines and brains and feet and blood sausages but the thought … Continue reading →
This was the first dish I made when I started learning about the foods of Morocco. It’s still one of our favorites. I find it interesting that almost every cuisine that uses a bit of spice and lots of tomatoes has a dish that combines the two with eggs: Mexico’s huevos rancheros, Basque eggs piperade,… We love them all – a perfect pairing. Toss in some meatballs and everyone’s happy! … Continue reading →
Month 7 of the Secret Recipe Club. Well, it’s eight months since I started but we skipped January. January should be skipped…. it’s a wretched month. Back to the food….. Last month I visited a blogger Mexico; this month it’s Canada, with Sarah’s blog: Things I Make (for Dinner). Since we love meatballs, and it’s still winter here so winter comfort food is on the menu, I chose the Salisbury Steal Meatballs. … Continue reading →
