If you have tried making serious broth, or have left-overs from a Pot-au-feu, you will likely find yourself with a cold boiled beef roast. It really doesn’t sound very appealing, but there many French recipes that incorporate cold boiled beef. This one could pass for a rich breakfast, a hearty lunch, or a satisfying dinner….
Tag: Seasonal Eating
Ambrosia: A Local Food Recipe
Ambrosia was originally the food and drink of the ancient Greek gods that gave them immortality, but in modern times it mostly refers to a fruity salad. It is one of those recipes like gravy, in which everyone has their own version. It can vary from a wholesome salad of orange sections, chopped nuts and…
Sectioning Citrus
Citrus sections are a delightful way to eat up the abundance of oranges and grapefruit this time of year. With all the pithy white and membranes removed, even the pickiest of eaters will delight in a bowlful. When I first had sectioned oranges at my in-laws’ house, I wondered how on earth they had spared…
Real French Dressing
I’ll never forget the moment I stepped inside Tata Gabby’s apartment building in France. The beautiful wrought-iron grating clanged behind us as the door shut out the streets of Nice and the bright summer’s day. We were enveloped in dimness as we walked up two flights of beautifully tiled stairs. I struggled to drag…
10 Ways To Celebrate A Destitute Christmas: #1. Scrumping Citrus
There is a sort of transcendental peace about poverty. I usually find the holiday season fun, but very stressful. The crush of shopping, making sure all the favorite holiday things are celebrated and everyone will get what they want, and all the worry about planning the holiday make me anxious. This year, when Black…
Cassava Stuffing – An All Local/Homegrown Recipe
There is nothing to inspire thankfulness and gratitude more than sitting down to a meal that is all home grown. When all the sweat and worry is yours, when you have watched the seasons turn as small seeds became large plants, as chicks became pin feather-studded adolescents, and finally a flock of magnificent birds with…
Roselle Mock Cranberry Sauce
Roselle is one of those garden plants that hardly anyone knows about. I first saw it growing at Karen Sherwood’s farm about ten years ago, and was impressed as much by its striking appearance as I was with the flavor of some homemade soda Karen had made with it. It is common and well-known in…
SOUFFLE AU FROMAGE: Cheese Souffle
SOUFFLE AU FROMAGE (Direct translation) Melt a pat of fresh butter the size of an egg over a low fire; add a spoonful of flour, mix well, add half a cup of boiling milk, and stir until you get a smooth sauce. Continue stirring until the sauce sticks to the spoon. Remove from the…
SAUCE TOMATE
SAUCE TOMATE (direct translation) Wash six large tomatoes, cut them in pieces, put them into a pot with a bay leaf, a sprig of thyme, a head of garlic, and an onion cut into rounds. Cook over a low fire, without water. Watch over the pot, and stir the tomatoes minute by minute,…
GATEAU AU FROMAGE: Cheese Pie
There are so many eggs this time of the year, that any egg recipe is most welcome. I have my own version of cheese pie, or quiche – which usually includes whatever vegetables is particularly abundant at the time, and lots of home made goat cheese. Sometimes it has a crust and some times not…
POMMES DE TERRE AU FROMAGE: Potatoes With Cheese
This is the last recipe featuring potatoes for the year – for our garden, at least, the season is over, and all the potatoes dug and eaten. The provisions have shifted to fresher, lighter, greener offerings – green beans, tomatoes, summer squash – and so the recipe testing here must vary accordingly. While we have…
Toadstools And Fairy Rings 