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 … 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 … 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, … 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 … 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 … 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:
This is one of those long-cooking dishes that I love doing during the winter.
For those of you not fond of pork, be warned…. This is a double pig dish.
For those of you who love pork… This is a melt-in-the-mouth, chock-a-block with flavor … Continue reading.....
One of the results of eating with the seasons is, sometimes, one feels like one is stuck on the same page.
I had a bumper crop of acorn squash this year, and very few butternut squash.
As the acorn only have about half the storage … Continue reading.....
Apples are traditional with pork, and the flavors, obviously, work well.
Calvados is apple brandy but regular brandy or white wine will work.
You have two choices with this dish….
Cook the pork just until done and still slightly pink in the middle or cook … Continue reading.....
The garden is done….
Well, except for the chard. That seems to have a life of it’s own and loves the cool weather.
I picked the last handful of green beans, lots of chard and raided the fridge for the rest.
