We did not have turkey yesterday.
In case you’re wondering, France does not celebrate Thanksgiving.
Neither does the rest of Europe.
We do, however, eat turkey….. Just not usually in the form of a big hulking bird that may or may not have been cooked properly.
Basically – we skip right to the leftover stage.
I’ve always loved the leftover … Continue reading.....
Did I mention we are getting into easy cooking?
If mon mari doesn’t want to cook on the grill (cold rain, for example) I’ll do something simple in a skillet.
Anything with a quick pan sauce works.
I had veal but this would also be good with turkey cutlets, pork tenderloin or chicken breasts.
We also like versatile…
… Continue reading.....
This is why a bought the small slow cooker….
I wanted to be able to do pork chops without all the vegetables needed to get the larger, 3 1/2 quart slow cooker, to ‘appropriate’ levels.
The small slow cooker is just over 2 quarts – perfect for two pork chops for two people.
And if you have never had pork … Continue reading.....
I always buy at least two things in Spain: olive oil and sherry.
We can’t get sherry in France and olive oil is only available in small bottles. In Spain I buy 3 or 5 liter cans.
I also buy other stuff if I have the chance: jars of white asparagus and pimientos, anchovy stuffed olives, Spanish wine.
It all … Continue reading.....
Pork tenderloins are great for stuffing. They’re easy to slice open and cook in 30 minutes or less.
They don’t take a lot of stuffing, just enough to add flavor..
I stuffed this with mushrooms.
They kind of oozed out the top, which was fine – it all caramelized nicely.
Cook the pork, stuffing side up, without turning, in a … Continue reading.....
The package of phyllo that I buy has 12 sheets.
As in most things, when cooking for two, it requires planning to use it all.
Tightly wrapped it will keep well in the fridge for a week and still be okay after two, although it might be a bit harder to work with.
Both phyllo and puff pastry are sold … 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.....
My winter squashes were strange this year. Most of them didn’t form until late in the season, which meant I had to leave them a lot longer before they were ripe.
Fine, I can deal with that.
But they were also all different sizes. I have spaghetti squash that range from single-serving size to feed-the-village size and the same with … Continue reading.....