I’ve been very reminiscent lately. Mainly on Bordeaux. With Andreea and her family moving there, my mind and my heart are frequently exploring all the memories I cherish from the time I also called that beautiful city home. I’m looking forward to hearing all about Andrea’s adventures and stories she will have over there, I think we ALL are. But until she settles into life and we can hear from her again, I’ll keep rambling on about my “back days” (the term my daughter uses to talk about the past). Everyone had a period in their life when they sort of “discover” themselves or “become who they are,” and for me it was Bordeaux…. (well, split that 50/50 with the summer before in the Peruvian Amazonian Rain-forest with the indigenous tribes, but thats another story.)
So once again I’m resurrecting some knock out recipes gathered from the good old days when I had a French grandmother looking over each one of my shoulders instructing me on the methods, history, and secret signatures of their favorites. Today we’re making something special to go with dinner: Gougères. (said goojer with your best French accent!) Click here to Read More
Well, we are now in Utah, spending a week here with my family for my little brothers wedding! We are way up in the mountains and there is hardly anyone up here and it feels amazing! Such a contrast from being in San Francisco for the past couple of days- which was constantly crazy.
Long story short, I went to San Francisco, by myself, for mine and Tamas French Visa three days ago and ended up getting stuck there for two days! I was suppose to fly in and out on the same day (back to Canada where Tama and Shem are) but when I went to the airport they would not let me board without my passport (the French Consulate takes your passport and then mails it back with the visa stamped in). So I get to the airport and they said there is no way I can fly home, even though I had all sort of other ID. Being a little pregnant emotional girl, I started crying and everything…and they still wouldn’t let me! Uhgg, so gut wrenching and stressful! Click here to Read More
Mother’s Day is just around the corner, which gives a good excuse to make these perfect bite size quiches! And if you are the mom that these should be made for… I suggest printing off the recipe and giving it to someone to make it for you– because you deserve it!
I made them for dinner the other night and my husband went crazy over them. He said, “There’s just one problem, I wish there was more!” I only made half the recipe which I guess was a mistake. Click here to Read More
I am sharing a few more roasted beet treats with you because I just loved how the first one turned out. This one, to keep things simple, uses the same citrus vinaigrette. You can transform the Roasted Citrus Beet Salad left overs (if you have-or just double the recipe to make sure you do) into a slightly different variation and get a whole new mouth full of flavors with this winning combination! I would love to hear your favorites?! Maybe it’s this bun in my oven that is crying for roasted beets because right now, it is calling to me!
Summer time is right around the corner, and like our clothing starts to get a little brighter along with our moods, so does the food! Click here to Read More
I hope you like lamb, because I loooove and adore lamb. Lamb chops are not so gamey, so if you are not use to lamb- chops are a good way to go. And if you are just not into lamb at all, substitute any type of meat you like- ribs, steak, chicken or fish-it all works with this recipe! Lamb chops and the chimichurri sauce are quite simple to prepare and inexpensive, but incredibly special and delicious .
The chimichurri sauce is bursting with flavors and can be used as a salad dressing, drizzled over tomatoes or topped on fish, chicken or steak. Making extra and storing the rest in the fridge is a good way to go. Click here to Read More
Wild rice is nutritious, nutty and aromatic. Paired with shallots and garlic, it is rustic, and makes a beautiful addition to any dish! Click here to Read More
I’ve made exactly one potato dish this entire year… um, include last year in that calculation… it was that same one I shared a couple days ago. Seeing as potatoes are meant to be a new part of my life, I need to keep honing my pommes de terres skills and resurrect some old-time favorite recipes.
This one for you today is another tried and true from France. Michelle and Michelle, the two French grandmothers who taught me much, made sure to teach me the secrets of a wonderful, crispy, soft, savory, multilevel Gratin.
Gratin is a French word that means “to scrape.” It is literally used in reference to the “scrapings” of bread or cheese. So do NOT be afraid to let your gratin get good and cooked, it’s hard to overcook a potato, so get the edges nice and crispy so a lot of delicious scraping happens at the dinner table. Click here to Read More
I day dream a lot. It’s a talent of mine. Yes, I choose to call it a talent… justifiably because at times it has developed into reality and taken me places.
Lately, because of a book I’m reading and the good fortune of a friend who is going to be moving there, I’ve been daydreaming of France. All things French. I envision myself with a few acres of my own in the southern part of the country where I tend to my potager and a few miniature farm animals — dwarf pigs and dwarf goats. Chickens too. Can’t forget about the chickens. I want to send my girls in the morning to collect eggs just like I used to do when visiting my grandfather’s farm. The days when I lived in the Aquitaine region of France are slowly sinking further and further behind me.
I miss it all the time.
So to satisfy this yearning I turned to what it is that I do everyday: cooking. There’s no better way to recall fond memories than the smells and flavors of a meal that you enjoyed back when. I’ve been needing to get better at potato-dish preparations. Before I learned that I was gluten intolerant, it had been years since I bought something other than a sweet potato! Since les pommes de terres are a staple in most French kitchens it was the perfect match.
Les Pommes de Terres Farcies, aka Stuffed Potatoes, are the chosen ones to bring my family back to country table I’m dreaming of. Click here to Read More
Kara, in response to your comment… this one is for you! Kara wrote and asked for some ideas with edamame, and so I put on my “lab coat” and started experimenting. Thank you for the request, and I am happy to report we found a winning recipe- three variations-all extremely easy and all mouth watering!
There is this restaurant called Ola at Turtle Bay Resort, on the North Shore, that serves an edamame appetizer that everyone goes crazy over- myself included.
The server brings out this massive plate, piled high with buttery, salty edamame and a whole head of roasted garlic sits right on top.
When the server puts the plate down, he takes the head of garlic and squeezes it over the entire plate. The roasted garlic comes out like butter and smears all over the edamame- everyone Ooo’s and Awwhs… I am telling you, it is out of this world! Click here to Read More