We eat with the seasons. I know a lot of people do that – and probably even more people say they do that. I don’t think many people in the U.S. (unless they grow their own) do it as intensely as we do, living in the middle-of-nowhere France. Some things. like carrots and potatoes and onions, are, of course, available all year. Other things, like asparagus and artichokes and green … Continue reading →
Purchased phyllo is one of my favorite ‘prepared’ foods. For less than a euro (or a dollar) I get 12 sheets to play with. I could, of course, make sweet things, like Baklava, but I normally make savory…. Tarts and pastries and savory strudels. Just about anything works as long as there’s not too much liquid. Goat Cheese, Pimiento, Spinach Tarts Total time: 30 minutes Ingredients: 2 sheets phyllo dough … Continue reading →
Okay, these are not cabbage rolls in the traditional sense. I could call them ‘cigars’ like in the cooking of Morocco. Or I could call them ‘nem’ like in the cooking of Vietnam. Or spring rolls, like in the cooking of China. But they’re not Moroccan, or Vietnamese, or Chinese…. They’re….. Mine I made them and I get to decide what to call them. After nine years I’m kind of … Continue reading →
I’m not including a recipe for hummus here because I didn’t make it. I picked up a small container over the holidays and promptly forgot about it. I love hummus, but when I make it from scratch there is always a lot more than I want. I was very pleased when I found it already made, in the supermarket, all natural ingredients, in the refrigerator section. Add a few pantry … Continue reading →
Another modest success in my effort to be more creative with fish. Fennel and tarragon are always a good pairing with salmon… Wrap it all in phyllo and toss it in the oven – easy as well as delicious. Even mon mari was pleased… Salmon en Croute, with Carrots and Fennel Total time: 30 minutes Ingredients: 2 pieces of salmon, 6oz, (180gr) each 2 sheets of phyllo (filo) dough 2 … Continue reading →
The question marks are because of the cheese. Samosas are typical of Asian and North African cuisine where cheese is rarely used. But they are also served around the Mediterranean where cheese is eaten in vast quantities. And it’s my kitchen and I can do what I want. These last two recipes didn’t quite use up the box of phyllo sheets…. However, mon mari entertained himself while my back was … Continue reading →
I hate it when I lose my posts! I had it all done, I hit ‘save’ and it disappeared. It was time to make dinner so here I am, doing a repeat with my morning coffee. Oh well…. Probably wasn’t interesting anyway. (I believe that’s referred to as ‘Sour Grapes Rationalization’ if I recall my Psych 101 class correctly… And, did you know that the French pronounce that ‘psike’ – … Continue reading →
