Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
I’m getting into this slow cooker thing….. This was another hit: the veal was falling off the bone, moist and flavorful. It was also totally unplanned as so many of our dinners are. Oh, the dinners involving pork chops or chicken breasts are always planned, but whenever I’m looking for something specific and a bit … Continue reading…
If, like us, there were only two of you enjoying the Braised Veal with Garlic, you have enough left over for risotto. The Garlic Sauce made a very thick, extra creamy risotto. If, like me, you have a hard time buying only enough Brussels sprouts as you need, you have some, but not enough for … Continue reading…
Mediterranean cuisine uses a lot of garlic. The Spanish like it raw, rubbed on bread. The French like it left whole as in Chicken with 40 Cloves of Garlic where the cloves cook to a beautiful, smooth creamy purée – just pinch the cooked garlic out of the skin to eat. For this dish, they’re peeled as they … Continue reading…
We had dinner in the village last night. It was the Repas de Chasse, or hunter’s dinner. All of the villages in the area have them after hunting season is over. This is the first year that we’ve gone. It started at 7:30 and we left at 1:30….. It was a long dinner. Unfortunately, the … Continue reading…
Veal in white wine sauce is a classic French dish. It’s also a simple dish to make and an easy one to expand for a dinner party. Both veal and vegetables are braised, then finished with a white wine cream sauce. The Greek yogurt is not traditional, but we have to make some effort to … Continue reading…
I don’t remember why or how this became a tradition. I know that it’s only my tradition. But as soon as I start thinking about decorating for Christmas I get a craving for Veal Marengo. I’m not sure when I started making it, but it’s been a few years. I’ve done it in the oven, … Continue reading…
I love sage. The love doesn’t come from my childhood. My mother was an excellent but not enthusiastic cook. She loved to bake but cooking was more of a chore and she wasn’t given to spontaneous creativity. She always put sage in her turkey stuffing – but never more than she absolutely had to. Meaning … Continue reading…