Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
We eat with the seasons. That applies to pizza, as well. I love pizzeria pizza, with tomato sauce and sausage and pepperoni and peppers and mushrooms and anything else edible. But when I make it at home, this is my preferred way: thinly sliced, ripe Roma tomatoes from my garden….. Which means I only make … Continue reading…
A long, long time ago, in a place far, far away, I worked with a woman who craved Jeno’s Pizza Rolls when she was pregnant. She went through two pregnancies while we worked together and she ate a lot of pizza rolls. The entire floor of our office building reeked of pizza rolls. She was very … Continue reading…
I love it when I discover something new! I always used to make pizza totally from scratch, starting with the dough. Always, that is, until a few years ago when I discovered how easy and delicious a puff pastry crust was. Plus, one circle of puff pastry was the perfect size for a pizza for … 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. … Continue reading…
After we have a dinner party there are always leftover cheeses. Since we both love cheese that’s a good thing. Since cheese is rather high in calories that’s not a good thing. For a dinner party of 8 people I had 6 different cheeses: 2 hard (Cheddar, Tomme), 2 soft (Port Salut, aged Chevre) and … Continue reading…
I can’t believe it’s been almost a month since I did a post on mini-pizzas. We like these little pizzas…. They’re easy, fun and cheap. I buy a package of four 4″ squares of puff pastry for under a euro. At that price one simply has to play. You can top them with almost anything, … Continue reading…
I should say: Goat Cheese and Cherry Tomato Mini Pizzas with Pesto Rosso…. But that would be rather long. This is the last of the ‘Pesto Rosso’ posts. We’ve eaten it in other ways: on linguine, of course, on fried gnocchi, stuffed in zucchini, tossed with potatoes…. But those are all pretty typical uses of pesto … Continue reading…