We had a discussion, chez nous, the other day, regarding the remaining winter squash in the cave.
There are 2 pumpkins and 2 butternut squashes (although 1 of the pumpkins is borderline….).
Mon mari decided it was time to quit. He, who has claimed to love winter squash above all things, has decided he’s eaten enough orange veggies for … Continue reading.....
It was inevitable that pumpkin find its way into a quiche this winter.
And raclette cheese.
They were both leftovers, and I do love to use up the odd bits.
For those who don’t know raclette is both a cheese and a meal.
A raclette dinner normally consist of meats, usually charcuterie, of some sort, boiled potatoes, small pickles, pickled … Continue reading.....
A mandolin is one of those kitchen tools that I don’t use often but is indespensible when I need it.
It makes short work of potatoes for gratins, and zucchini for these rolls.
Mine happens to be an expensive stainless steel mandolin that I bought from Williams Sonoma many years ago.
Before that, though, I had a cheap plastic version … Continue reading.....
Normally I try to restrain myself and am able to avoid the ‘if some is good, more must be better’ mindset that seems to be the standard where eating and cooking are concerned.
I failed with this quiche.
Perhaps I was just so happy to be in the kitchen with something other than butternut squash or pumpkin.
Maybe it was … Continue reading.....
This is another recipe who’s origins are lost in the mists of time.
I made it with traditional ‘white’ cabbage when we lived in the US but now I use green or Savoy cabbage – because that is what I can get.
One of the things I noticed with the photo…. my home-grown tomatoes from the freezer don’t have the … Continue reading.....
Leeks are in season this time of year.
It’s both the time to plant them and the time to harvest them.
Actually, one can harvest them all winter but now is the time to finish them off before the weather warms and they bolt.
I haven’t planted them in this potager but they are inexpensive at the moment so we … Continue reading.....
I have made a few phyllo pies in the past but one could say that I did them ‘free form’…. not really paying attention to any traditions.
This time I decided to do it the proper way.
Probably the phyllo pie that is the most famous to the most people is Spanakopita, or Greek Spinach Pie, so that is where … Continue reading.....
I have mentioned in the past that buying pastry of all sorts is very cheap and easy here. It’s never frozen and there is a lot of variety
I use puff pastry often for little tarts and pizzas, and phyllo dough for samosas, nems and spring rolls. You can see them all under Tarts, Spring Rolls, etc.
The problem with … Continue reading.....