Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
Pork tenderloin is one of my favorite cuts of meat. It’s juicy and tender (if not over-cooked), versatile, and lends itself very well to stuffing. The stuffing can be made ahead of time. Assemble and roast when ready for … Continue reading…
It’s no secret that we love Brussels sprouts. I even grew them one year…. But that meant that I had to be working in the garden most of the winter. I work very hard in my potager from April through … Continue reading…
Since this year’s winter squash harvest was not as good as usual we are buying, and eating, more vegetables this fall. In the past we have eaten mostly winter squash until they were all gone, sometime in February. A smaller … Continue reading…
The seasons are changing. Well, they will change as soon as the current heat wave passes. We had a bit of false hope / cool weather in between the last heat wave and the current heat wave. It was enough … Continue reading…
When cooking for two one often has a few mushrooms or half of a bell pepper left lurking in the fridge. There could also be a few cauliflower or broccoli florets or a wedge of cabbage but that’s not what … Continue reading…
One doesn’t often hear about Brown Sauce any more. It’s considered one of the five ‘mother sauces’ of classic French cooking. Actually, Brown Sauce is more properly Espagnole Sauce but, as this recipe doesn’t have a properly made Espagnole Sauce … Continue reading…
The theme for Monday posts in January is Stew. I love stew. It’s easy to make and easy to make enough for more than 1 meal. The meat, vegetables, and flavors can vary according to taste and mood. Stew is, … Continue reading…