Last July, when my zucchini / courgette were producing more than we could possibly eat I started making soup for the freezer. There were days when I had more squash then could reasonably be turned into soup. On those days I simple shredded them, green, yellow. white, and striped squashes, filled food bags and tossed them in the freezer. I didn’t bother peeling or blanching or any other fussy stuff. … Continue reading →
I love rice and vegetable gratins. I really love any kind of a gratin that doesn’t require much, if any, advance preparation. It’s the same reason I don’t (usually) brown meat before putting it in the slow cooker. I’ve gotten to be a lazy cook. Or, maybe, I’ve just gotten to be a more efficient cook who skips steps that don’t add a proportionate amount of flavor. I used my … Continue reading →
When asparagus season first starts mon mari prefers that I make it simply: lightly steamed or roasted, finished with butter, salt and pepper. As the season progresses I am allowed to get more creative. We are nearing the end. This week he brought home a sack with tips and bits, ranging in width and length, none longer than 4 inches. Now we can do stir-fries and gratins and quiches. Rice … Continue reading →
Important Technical Information! There has been a change to the RSS Feed and the Email Subscriptions. Please see the end of the post for details. I love gratins, especially when they’re topped with a sharp cheese. Usually when I make a gratin the ingredients are melded together, either with multiple layers or stirred together before baking. I decided on a different approach for this…..Primarily because I was feeling lazy and … Continue reading →
