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.....
