Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
I have often said that risotto is a great way to use leftovers. It’s also a great way to use up the few odd vegetables left after holiday cooking. I added some frozen spinach to this because we just don’t eat enough spinach this time of year. I didn’t add any butternut squash for the … 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 … Continue reading…
When I was young and foolish (and broke) my favorite breakfast after a night out was Spaghettio’s with extra chili powder. Yes, you read that correctly…. In my defense, when I was in college, our dorm rooms did not have kitchens and we were only allowed a coffee-maker and a popcorn popper. We had a … Continue reading…
I need to take the occasional break from winter squash. Every time I go into the cave to get an onion or a squash they seem to have multiplied. I’ve given a few away…. And I’ve discovered that the dogs like them raw…. But, still, it seems like I have barely touched them. This weekend … Continue reading…
One could call this the last gasp of the potager…. There were a few green tomatoes left, I pulled the basil out but kept a basket full of leaves to use and the last Delicata squash was smaller than usual. They all seemed good candidates for an end-of-summer quiche. Or would that be a beginning-of-autumn … Continue reading…
Two things combined last week to inspire this dish: it was very hot and I had a counter full of tomatoes. I had to do something with all the tomatoes and I didn’t want to be cooking dinner in the heat. So I did it all in the morning. Most of the tomatoes got blanched, … Continue reading…
France may be the home to over 500 cheeses but I don’t often see any that are smoked. Maybe it’s because the preference seems to be for soft cheeses…. The other day, at my favorite Grand Frais, I found a Corsican smoked sheep’s milk cheese. Naturally, I bought some. After nibbling on it for a … Continue reading…