As you all know, I am cooking for two. All of the recipes on this blog are for 2 – or for 2 for two dinners (okay, more if it’s soup…. but hey, it’s soup!) For some things that’s easy…. 2 chicken breasts are a breeze to grill. My small crock-pot does a great job on 2 pork chops. We can get a huge main course salad out of 1 … Continue reading →
We had a lovely slow-roasted leg of lamb for Easter dinner…. as guests of friends. What a treat! I made this last week. Since I have learned how to properly cook white asparagus I have rarely deviated. But I did with this…. Call it over-confidence, laziness, whatever you like but, luckily for me it worked. It likely worked because it still involved boiling in liquid for a long period of … Continue reading →
Last year I finally learned how to cook white asparagus. I followed Julia Child’s instructions, to boil it in lots of water, and it worked. We finally had good white asparagus. But it was the end of the season and I didn’t buy it again. This year, I apparently forgot what I had learned and reverted back to avoiding it. When I was doing the (hated) spring cleaning a few weeks … Continue reading →
The recipes calls for whole asparagus, sliced. I, of course, didn’t do it that way. I sliced off a few inches of the asparagus I used for this recipe, to get them all nice and even…. Plus I used two more whole spears. Like the people attending the Asparagus Festivals in Germany, we are happy to have asparagus for more than one course during the season. We eat as much as … Continue reading →
White asparagus is much more common here than green. Big, fat white spears are preferred and what one sees in the supermarkets. Green asparagus has to be searched out from the few local farmers who grow it. White asparagus is everywhere. Occasionally, I can also find violet asparagus, which is slim, white asparagus with a purple tip. Our preferences are green, then the violet. I’ve had white asparagus that was … Continue reading →
One of the things I find interesting, funny and fun living here are the differences in words between English and American and French. There are a lot of words in common, but pronounced differently and there are words that look and sound the same but mean something totally different. What we (Americans) call snow peas the Brit’s call mangetout. The word is taken from the French mange-tout, which means ‘eat … Continue reading →
Asparagus in spring. I’ve posted this info before, but it bares repeating as the first tender shoots start peaking through the sand. Food lovers the world over wait impatiently for the first sign of asparagus in the spring. What color are you anxiously searching for? Green? White? Violet? It depends on where you live. In the U.S. people look for slender, green asparagus. In Europe people look for fat, white … Continue reading →
