I’m cautiously optimistic about the potager.
I seemed to have kept the rabbits out so far, so my lettuce sets are full size ad we are enjoying early salads.
A few of the onions have bolted, due to the cold, damp spring…. but only a few and the weather seems to be warming.
The slugs have been nibbling on the … Continue reading.....
We think of bay leaves as something that is used in tomato based dishes, but they have a wonderful flavor that works well with thyme.
Most people will use dried bay leaves and thyme leaves.
I have a huge laurel tree by the house so I just pick as needed.
Sadly, I had to use dried thyme.
I gave up … Continue reading.....
When I toss a few branches of bay leaves on the fire to scent the house I realize how lucky we are to live in this climate.
Well, that and the lack of snow. After growing up in Minnesota I can be content if I never shovel snow again.
We have a laurel / bay tree that is taller than … Continue reading.....
I made this last year, but, as so often happens, time slipped by before I did the post.
As it’s stuffed with fresh sage leaves, and roasted on a bed of onions, now seemed an appropriate time of year for it. My sage is at it’s peak and I have enough onions to last the rest of the year.
Instead … Continue reading.....
In the traditional Pissalidière, there are lots and lots of very slow-cooked onions, anchovies and wrinkly oil-cured black olives – with pits.
If you really hate anchovies, leave them off; if you’re undecided, this may convince you to like them.
The feta is not traditional, but my addition. And I prefer to use pitted olives.
I also sped up the … Continue reading.....
And so it starts.
The first zucchini usually doesn’t do much…. Normally a female flower, attached to a zucchini, is the first to appear. The male flower comes a bit later, followed by the bees and the pollination and the big zucchini.
It’s so exciting to see the first tiny little zucchinis, barely an inch long.
The next day they’re … Continue reading.....
This is what happens when one does the shopping the day before one gets sick….
One ends up with a refrigerator full of food that needs to be used up as all of the planned cooking was replaced by chicken soup.
Meat can be frozen for later…. Veggies become soup.
But, one can never have too much soup, and, when … Continue reading.....
I just love these cute little individual casserole dishes.
Obviously, so do the French as they are everywhere, along with little cookbooks with recipes for the ‘cocottes’.
Total time: 45 minutes
Ingredients:
