Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
Moist, tender pork tenderloin served with a thick, slightly sweet shallot confit… This is one of our favorite pork dishes – for winter. Spring arrived yesterday, which means summer cooking is not far behind. More about that later. To keep pork at its best do not overcook. The Food Police have changed their mind about … Continue reading…
I love lentils. They don’t need soaking, cook in just 30 minutes, are full of all the good stuff we should eat and they’re delicious. So…. Why don’t I make them more often? I don’t make them in the summer because we eat from the potager. I don’t make them in the fall because we’re … Continue reading…
Did I mention that I like goat cheese with beets? I decided that we could go a week or two without puff pastry…. But I’m not quite ready to stop fussing with the goat cheese and beets. And, despite the nearly non-stop rain, I’m starting to think about spring salads. This is a compromise. Browned … Continue reading…
The last few acorn squash that formed were small, about the size of a baseball. Unlike zucchini, which can be picked and used very young, winter squash have to stay on the vine until fully ripe. Unlike zucchini, they don’t keep on growing until they’re monsters. The little ones were so cute – I just … Continue reading…
I’m offering up this tasty little dish as a bribe for your opinion. We had this as a first course. We always have a first course on the weekends. In case you’re wondering how / why we eat so much on the weekends… We don’t. Yes we have a first course, but our main course … Continue reading…
Warning: serious and / or thought-provoking post to follow. Read at your own risk. But first….. A few weeks ago I saw a great recipe, somewhere, on a blog, that I, of course, bookmarked…. Or so I thought. It was strudel-like, made with acorn squash, ricotta cheese and pine nuts. I decided to make it. … Continue reading…
Remember the old ‘Stuffed Green Pepeprs’? The ones that were over-cooked, mushy, slightly bitter and everyone left on their plate? These aren’t those. These aren’t even close to those. There is no faux cheese, no tomato sauce and no Minute Rice. Beef and Mushroom Stuffed Peppers Total time: 40 minutes Ingredients: 6oz (180gr) ground beef … Continue reading…