Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
I’m starting to add spinach to anything and everything. Well, within reason, of course. It has all sorts of vitamins and minerals and hardly any calories, so why not? Even people who claim not to like it aren’t really going to notice it when it’s not the main ingredient. Notice I didn’t say it was … Continue reading…
First I apologize for the photo. I was playing with the settings on my camera when I noticed that my anti-glare filter was a scratched-up disaster. I won’t bore you with the details, but my continued messing around resulted in a bunch of blurry photos. And it was time to eat the risotto…. so we … Continue reading…
I realize that many of you will not be making this risotto using duck confit. I looked at a few US supermarket websites and it wasn’t listed. Amazon, of course, carries it but it’s rather expensive – and appeared a lot fancier than the can I usually buy. They did have one similar can for … Continue reading…
After the green asparagus showed itself briefly in March, then promptly disappeared, it reappeared in April. However, even an abundance of green asparagus, which it wasn’t, does not, in the opinion of mon mari, allow it to be used in risotto. Occasionally, if I have a few odd pieces left, I can add them to … Continue reading…
It’s been such a strange spring that I barely stopped cooking pumpkin and there is already asparagus in the markets. In between, we did manage to eat a broccoli, a cauliflower and a Savoy cabbage. When one cooks for two, both cauliflower and cabbage require advance planning to use it all. I may have to … Continue reading…
Traditional Risotto con Fagioli would be made with Parma ham or Prosciutto. I had baked ham so that’s what I used. That’s the best thing about risotto – anything (within reason) works. For any of you who are new to making risotto…. Risotto should not be dry nor should it be like soup, but somewhere … Continue reading…
In one of my few deviations from winter squash I bought Brussels sprouts. The original purpose was for the Brussels Sprouts Salad. For some reason only known to The Powers That Be, Brussels sprouts are one of two vegetables sold pre-packaged in my supermarket. (The other is cooked, red beets sold sous-vide.) I had some … Continue reading…