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The variations on quiche are almost infinite. The sausage adds a lot of flavor – use any sausage you like, hot or sweet, squeezing it out of the casing to brown. Since I don’t make pastry, I have a rice … Continue reading
Tarragon is a classic pairing with chicken. A bit of carrot, leek and celery / celeriac make this a complete dinner, with just a hint of spring-time flavors. I would normally use 1 or 2 ribs of celery in this … Continue reading
Risotto is one of my favorite things to make in winter. Usually I make it as a main course (I know, very un-Italian). Risi i Bisi is a classic that I make as a side dish (I know, also very … Continue reading
First: Risotto is easy. Second: Do not listen to all the people who tell you it’s difficult or fussy. See above. Third: Do not listen to all the people who tell you to finish it with butter or other high-calorie … Continue reading
I like dishes that finish in the oven. It gives me a few minutes to relax before dinner – or see to fussy details of something else. I also like combination dishes…. I just like making my life easier. This … Continue reading
We usually have a quiet New Year’s Eve. Quiet but decadent. We have Champagne, of course, and usually seafood of some sort. We set up a small table in front of the fireplace, light lots of candles, put on … Continue reading
This is a perfect hot weather main course salad for a dinner party for two (or more). Everything can be cooked ahead and the salad assembled just before serving. It's a layered salad, with tomato-infused brown rice, shredded, fresh zucchini … Continue reading
Who can resist the combination of asparagus and risotto? This could be the perfect side dish for a lovely Mother's Day Dinner, with some grilled chicken perhaps.Or with a spinach salad as a light lunch…. It expands easily to serve … Continue reading
There have been moments, whilst visiting the US, when I have had the impression that canned tuna is no longer acceptable on American tables. I've had Salade Niçoise made with pan-seared, fresh tuna, which, although very nice, is not a … Continue reading
You made that lovely Leg of Lamb, Breton Style for Easter dinner. Everyone loved it, and, lucky you, there are leftovers. You can make risotto. Risotto is one of the very best ways to use up leftovers of any sort. … Continue reading
