It’s almost a skillet dinner. I cook the rice separately, like I would for a stir-fry. I like the results better when the rice is ‘fluffy’. That also give the option of having the sausage & squash with pasta or quinoa or barley or nothing at all. I picked my last 6 butternut squash today. Two of them are still rather green but the vines are dead. I decided I’d … Continue reading →
This is my idea of comfort food. Mac & Cheese, according to the foodies on Facebook, is the perfect comfort food for most in the U.S….. It’s good, but a bit bland. This is also my idea of the perfect breakfast. Sadly, a long time ago, in a place far, far away I promised mon mari I would not eat this type of food for breakfast…. no cold leftover pizza … Continue reading →
A long time ago in a place far, far away I used to make something called Cuban Beef & Beans. I think it came from one of those recipe card subscriptions that were popular. There were subscriptions for everything…. books, music, decorative items (ahem…) Getting the mail used to be exciting…. packages, magazines, catalogs. I digress….. The memory of that hearty, spicy dish came wafting back as I was staring … Continue reading →
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 this season. With visions of broccoli and Brussels sprouts and cabbage … 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 onions, and, of course, the raclette cheese. Traditionally, the whole … 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 that I probably bought at a booth at the state … 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 finding such a wonderful pile of just-pulled leeks at the … Continue reading →
