As much as I love my slow cooker I am reluctant to cook chicken breasts in it.
One reason is that I have read the long slow cooking tend to produce dry chicken.
Why would we want that?
The other reason is that I can make moist, tender chicken breasts in 30 – 40 minutes in a skillet.
Why would … Continue reading.....
This may not seem like a spring recipe, but it is, at least in our house. It’s still cool enough to convince mon mari that we can cook inside and I have to wait for the tarragon to come up.
It needs lots of fresh tarragon.
This is a classic French dish made with the DOC chickens from Brest.
There … Continue reading.....
My herbs have been doing very well all summer – they all seem to thrive in the cooler weather.
Everyone is always singing the praises of cilantro and basil…. I’m rather fond of tarragon and lemon thyme as well. There are a lot of wonderful herbs out there people – expand your palates.
Use a grill pan or basket for … Continue reading.....
Yesterday was retro comfort food.
Today is current (chez nous) comfort food.
My mother was a great believer in poached eggs when one was not feeling 100%.
This was last night’s dinner.
Spring Risotto with Poached Egg
Total time: 30 minutes
- 2/3 cup Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
… Continue reading.....
Remember when we went to get our puppy and came home with two puppies?
Remember that it was mon mari who decided that we should have two puppies?
Remember how I just went along with it?
What the hell was I thinking!?!?!?
I should have taken the opportunity to get a signed document… kind of a 'puppy prenup', outlining his … Continue reading.....
Mon mari has turned his attention to the details…. The little things that, in his opinion need to be done.
Like building a half wall on the landing to prevent people from walking into the stairwell in the middle of the night.
Well, he started it anyway…
He’s also doing a few things that, in my opinion, need to be … Continue reading.....
Herbs and spices.
They define cuisines, make meals memorable and take dishes from the boring to the sublime.
Most of us know to put oregano on pizza, basil on tomatoes and chives in scrambled eggs.
Many of us would like to be more adventuresome, more daring, more creative….
But are a little uncertain what works well together.
We have all … Continue reading.....
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Get out of the way you stupid cows!
I can't see a thing!
I said Moooooove!
I have no idea why there are brown cows in this herd. Charolais are almost universally raised here in the Vendée. Pretty brown cows, though, aren't they?
But a bit too tall for the short-legged Charolais to see over.… Continue reading.....