This started out as a French dish then took a detour around the Mediterranean with stops in North Africa. That happens sometimes when I have an idea that is not fully formed when I get into the kitchen. I start pulling herbs and spices out of the cabinet and go from there. Prunes are a big crop locally. Okay, so plums are the crop but the French word for plum … Continue reading →
Stir-fries don’t have to have soy sauce or sesame oil or sherry. They don’t have to be Chinese or Japanese or Thai. Stir-frying is a method. It’s a quick way to cook dinner, a great way to use leftovers and you can flavor the dish however you like…. Even with preserved lemon. Stir Fried Moroccan Chicken Total time: 25 minutes Ingredients: 2 chicken breasts, boneless, skinless, cut into bite-size pieces … Continue reading →
I like chestnuts. I love chestnuts when I’m walking through a Christmas market in late December with a light snow falling, holding onto a cone of hot, freshly roasted chestnuts…. Peeling and nibbling as we stroll past the stalls. I like them a lot when I’m roasting them in my fireplace, in front of the Christmas tree, watching old movies with mon mari and sipping wine…. While we peel and … Continue reading →
