When I lived in the U.S. I used to buy a tiny round pasta called Acini di’Pepe or Frog’s Eyes.
I can’t get that here.
I few years ago I started hearing about Israeli couscous.
I was clueless. I started looking for large couscous and found pearl couscous….. Which looked exactly like Acini di’Pepe… Which looked like Israeli couscous..
I … Continue reading.....
Traditional Stuffed Green Peppers are one of the more maligned dishes that grace the American table.
In many cases justifiably so.
I have seen Stuffed Green Peppers in cafeterias and diners that don’t even vaguely resemble anything that I would want to eat.
And I have tasted some that lived up (or should I say down to) that image. … Continue reading.....
I originally did this with a tiny pasta called Frog’s Eyes (Acini di’Pepe), but I can’t get it here so I’ve substituted Israeli couscous which looks, acts and tastes like the ancini.
But who am I to argue with packaging?
You could use ground beef or turkey but we like sausages. Back in the U.S. I would have used Italian … Continue reading.....
Normally, if one participates in the Secret Recipe Club, one posts a recipe with the assigned group on a Monday.
There are 4 groups.
Some months have 5 Mondays (the audacity!).
The 5th Monday is given over to any who want to participate and a theme is chosen. The theme for this Monday is Fall Food.
How perfect for … Continue reading.....
When I first made Stuffed Green Peppers I made them with ground beef and Minute Rice.
Over the years I have used brown rice, pasta or barley and ground veal, turkey or sausage.
Some had tomato sauce and cheese; some had water chestnuts and soy sauce.
That’s my favorite thing about stuffing vegetables – anything (almost) works.
These are made … Continue reading.....
It’s vegetable stuffing season.
Yes, I realize one can stuff any vegetable any time, but I do it in the fall.
We cook on the grill in the summer, make soups and stews and braises in the winter and stuff vegetables in the fall.
I stuff summer squashes and winter squashes and peppers and onions and tomatoes and mushrooms
I … Continue reading.....
NOW are we ready for winter?
We get two kinds of wood for heating:
Regular logs that are split for use in the kitchen stove.
Trimmings from the local sawmill for use in the fireplace in the den.
The latter is a third of the price of the former, but, while it works great for big fires in the … Continue reading.....
One of the things I love most about France, and have the hardest time truly grasping, is the French ability to slow down and enjoy life.
I'm always in a hurry (I think it goes hand in glove with my unique time management skills).
Oh, I'm capable of relaxing, enjoying a leisurely lunch, going for long strolls on sunny beaches…. … Continue reading.....