Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
The theme for Monday posts in September is Mushrooms. I did not willingly eat a mushroom until I was an adult. The only mushrooms I had been exposed to were canned – either on pizza or in the ubiquitous ‘Cream of Mushroom Soup’ To me, they were just little bits of tasteless rubber. I refused … Continue reading…
We’re at a cooking crossroads: summer grilling meets fall foods. This is how we get Potato Salad with Mushrooms. We’ve had enough rain in the last week to dampen the surface and allow me to stop watering for a bit. It’s not enough to alleviate the drought – that will take weeks of rain, but … Continue reading…
When we lived in the U.S. and were working we always went out to dinner on birthdays and anniversaries. After moving to this side of the pond we initially kept up that tradition. It slowly changed to having a few days away as a combined celebration for all events. We like staying at a ‘restaurant … Continue reading…
I love stuffing pork tenderloin. The stuffing adds flavor and helps keep the pork moist. It’s easy to do – all you need is a sharp knife and some kitchen string. I’ll admit that my tenderloin doesn’t end up being tied as perfectly as if it had been done by a French butcher, but I … Continue reading…
It’s summertime. Our supermarkets are, once again, offering meat for grilling. In the winter we have meat that’s appropriate for stewing and braising and long-cooking. Simmer is grilling season. Sadly, for us, the French prefer their steaks and chops to be on the thin side. Most cuts are (I’m guessing) 1 cm thick, which would … Continue reading…
Pork tenderloin is probably my favorite meat. It’s versatile, reliably tender, and flavorful. It cooks relatively quickly and is moist and succulent when just slightly pink in the middle. I should qualify that by clarifying that it’s my favorite cut for cooking and eating at home. When I’m at a nice restaurant there are / … Continue reading…
My apologies to proper southern cooks everywhere. I have absolutely no idea if this red-eye gravy is ‘authentic’ or not. Frankly, I don’t care. I’ve been making it forever and we both love it. Let’s just say that, if nothing else, it’s authentic in spirit….. And it’s easy. Click here to Pin Ham with Red-Eye … Continue reading…