It’s been such a strange spring that I barely stopped cooking pumpkin and there is already asparagus in the markets.
In between, we did manage to eat a broccoli, a cauliflower and a Savoy cabbage.
When one cooks for two, both cauliflower and cabbage require advance planning to use it all.
I may have to try cauliflower in risotto some … Continue reading.....
Can one turn orange from eating winter squash?
I’ve heard that one can turn orange from eating carrots….
Orange is not a good color for me.
When we lived in the US we used to buy whole turkey tenderloins, which we either roasted whole or cut up for stir-fries.
Here we buy turkey cutlets which are quite large, thin slices … Continue reading.....
I hadn’t planned on posting this recipe….
Which is why I didn’t take a photo before we started eating.
But we both liked it so much, and it was so easy, I jumped up before we finished it and grabbed a quick pic.
You could, of course, make it with some or all leftovers…. It’s meant to be hash, after … Continue reading.....
Grilled potatoes in a salad?
I know a lot of you would not do that. I know that a lot of people are anti-carbohydrate. We, on the other hand, are very pro-balanced diet.
We eat carbs. And protein. And fat. And ice cream.
You can, of course, do the potatoes and turkey either in a skillet or on … Continue reading.....
We get lovely, thin turkey cutlets here which is what I used for the quiche.
When we lived in the US I remember getting turkey tenderloin (which I cannot get here) but not the cutlets. Use whatever you can get or substitute chicken breasts.
I normally put the quiche dish on a baking tray – saves oven cleaning in case … Continue reading.....
Last year I made a classic (sort of) Italian dish of thin veal scallops wrapped around asparagus called Involtini.
Since I can never leave something alone I decided to make it again, but this time I wanted thin turkey scallops.
And, of course, green garlic because, well, green garlic!
Most importantly….. Yay France!
Turkey Rolls with Asparagus and Green
… Continue reading.....
Does anyone else remember recipe cards?
This was before the internet, way back in the beginning of time. People used to get stuff in the mail.
There were lots of opportunities for subscriptions that would send you books or music or plates or whatever every month.
I got a few cookbook series that way, which I still have (of course) … Continue reading.....
I was tempted to leave the chard in the garden for the winter. It’s mild enough here that chard is considered a winter crop by most people, not a summer crop.
I prefer it in summer when the leaves are more tender. They tend to get thick and a bit tough as the weather cools and the plants get bigger.… Continue reading.....