Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
I love gnocchi. I have actually made it, but since I am now lazy and the stuff in the store is pretty good, I buy it. A few years ago I discovered skillet gnocchi. It doesn’t need to be boiled first, and, as I normally sauté it anyway, I switched. A few weeks ago the … Continue reading…
Mon mari loves sage….. A lot of sage. His favorite dish is spaghetti with olive oil, Parmesan, and a big handful of fresh sage. It’s the only herb I dry in the summer as the poor excuse for sale in stores is not acceptable. I also freeze some. My mother always made sage dressing at … Continue reading…
First off, I confess that I did this the easy way. I can buy cooked shrimp that are still in the shells, forcing mon mari to peel them, cooked shrimp that are already peeled, or frozen, raw shrimp. I buy the cooked, peeled shrimp. We like fried gnocchi. I can buy gnocchi that has to … Continue reading…
There is still no bread flour or whole wheat flour available – at least not that I have found. Happily, for mon mari, lock-down has been lifted and he feels comfortable going to his favorite bakery for bread. Even better, one of the local asparagus growers has been parking his truck by the bakery and … Continue reading…
I’ve been into lemons lately. I think it has to do with the weather warming and the daffodils blooming and me craving fresh tastes. Nothing says fresh quite like lemon. Like all citrus, there are piles of them in the markets and they are just screaming at me to take them home and do something. … Continue reading…
I don’t know what it is about these little rice-shaped pastas but I love them. Actually, I’m not really sure if these are orzo as they are French, from the Alsace region, and called avoine which is French for oats. But if you think about oats, as they look when harvested, rather than processed oats … Continue reading…
This salad makes efficient use of one skillet. It needs to be big enough to hold the potatoes and beans. You could, of course, use more skillets, but why would you? If you don’t have teriyaki sauce use sweet soy sauce and reduce the quantity slightly. If you don’t have teriyaki sauce or sweet soy … Continue reading…