As is typical for me, this pizza is bass ackwards…. The tomatoes are yellow and the onions are red. Actually, the tomatoes are an heirloom variety that is very popular here called Ananas. Ananas is the French word for pineapple as well as for these multi-colored tomatoes. Remember the Red Onion Marmalade I made a few weeks back? I decided it would be great on a pizza – but without … Continue reading →
When one cooks with red onions, red wine and red Balsamic vinegar the results tend to be very, well, dark…. almost black. This may seem like a fussy dish to make but it really isn’t. The polenta is made quickly and can cool on the counter until needed or in the fridge for hours. The onions just need a glance and a stir occasionally. Slow cooking is the key. I … Continue reading →
I have a love / hate relationship with kitchen gadgets. I want them but I don’t always use them once I finally decide to get them. I bought a food processor several years ago. I used it for a few weeks, then we moved and it was packed away. I rediscovered it last summer and immediately got a cover for it and put it on the counter in the pantry … Continue reading →
Mon mari loves onions. It’s the reason I plant them. We both love the ‘blooming onion’ which one finds in the US…. But, as I don’t deep fry anything and I really don’t need an onion with 3,000 calories, I do it a bit differently. I finished this with a Honey – Balsamic Vinaigrette and some crisp Bayonne ham. We had it as a first course, but you could skip … Continue reading →
Another tribute to fall with onions, sage and walnuts. We have three walnut trees and the nuts have been falling for a few weeks now. Sadly, it’s not going to be a plentiful harvest this year…. And there are certain 4-legged members of this household that have been snitching them every chance they get! First the unripe figs, then the plums, then the ripe figs and now the walnuts…. You’d … Continue reading →
I never made couscous when I lived in the US but it’s a very popular side dish here…. As well as the traditional accompaniment to Moroccan foods, also very popular here. Mon mari’s discerning opinion was that it was ‘dry and tasteless’. Naturally, I consider it my privilege and duty to prove him wrong. It really is just a matter of preparation. If it’s meant to be the base for a … Continue reading →
Juliet’s Balcony is gone. For over two years I’ve been a little afraid of going out on this balcony. The wrought-iron railing was broken and disintegrating. The floor, with I thought was concrete, was crumbling. It didn’t look the least bit safe. I was so very wrong. The floor was not concrete, but three 8″ solid stone slabs, carved on the edges to interlock with each other. They rested on … Continue reading →
