Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
Usually when I make slow cooked meats or stews it all goes in the pot and is simmered together. I made this one differently. I wanted to make a Basic Brown Sauce to have on hand so decided to use a bit of that to finish the venison. Extra Brown Sauce can be frozen in … Continue reading…
I have done lots of slow-cooked beef dishes with red wine. This is with white wine. It’s based on a French recipe from the Alsace region and calls for Riesling or Sylvaner. Beef cooked in red wine has a hearty, wine-y flavor. This was a bit lighter and the wine taste was much less intense. … Continue reading…
Everyone should have a good recipe for wild boar…. Shouldn’t they? It’s hunting season in the mountains (and everywhere else). Our friend doesn’t hunt but the locals in the village regularly bring him a leg of boar or haunch of venison. I bring him the celeriac whenever we visit…. For some reason, he can’t get … Continue reading…
Stews are misunderstood. They’re easy to make, flexible, nutritious and cook in one pot, making clean-up a breeze. Why so many people are skeptical of stews, thinking them, somehow, not worthy of a true gastronomic experience is a mystery to me. Of course, first one has to get past the idea that stew always means … Continue reading…
While I take a break visiting family, step back with me in time to 3 years ago, when we were homeless, to the beginning of this project…. And all of our frustrations: I have concluded, in my vast and intensive study of my fellow humans, that everyone has a ‘thing’ which, totally out of proportion … Continue reading…
Barley. Barley has been an important food crop for the last 10,000 years or so. Barley beer was probably the first drink developed by Neolithic humans. Barley has been used as currency. Barley is good for us. And yet, as food, most of us know it only as one half of Campbell’s Beef Barley Soup. … Continue reading…
‘White chocolate is what’s left after you take the chocolate out of chocolate.’ I don’t consider it calorie worthy. I did think it was the same as White Almond Bark. I was wrong. The white part of White Almond Bark can be made from vegetable or animal fat and is usually white. It likely has … Continue reading…