The Doubs area is in the east of France, between the Jura and Switzerland, and is blessed with good products such as the Bresse chicken. These birds with red combs, white feathers and dark blue feet symbolise the French flag. Their special treatment makes them a reference in gastronomy. The yellow wine is a strong kid of wine with a taste close to sherry and […]
Wonton are Chinese filled dumplings to use in a soup or steamed, either alone or part of a dim-sum assortment.
This is a simple recipe with shrimps, vegetables and herbs.
If there is one thing that my father cherishes from the Amsterdam-Jewish ancestry on his mother’s side, then it is this dessert that he often makes himself.
It’s called “Peren & Kuchel” in Dutch/Yiddish and that means ‘pears and cake’ but that does not really describe it well as the ‘cake’ is a ball of dough that slowly cooks in the pear-liquid.
Pancakes are so well-known and common that there are many recipes. I started making mine from a Dutch cookery book ‘Margriet” that my parents gave me when I left the house to study. For a while, I added yeast to get thicker pancakes as I was looking for a more substantial dish than the French crêpes that are great for desserts but not as a […]
An easy and juicy dish using fresh clams and squid, and left-over ratatouille as vegetables like eggplant and zucchini are in season.
At the end of the summer we have a good harvest of vegetables in our village and neighbours brought me crates of tomatoes and zucchini. I stuffed them and baked them in the oven.
I had been reading a book that involved a police woman from the Basque country and I wanted to prepare something of the local cuisine. Axoa is a dish of simmered shoulder of veal with peppers, chili and Espelette chili powder. I first cut a red and yellow bell pepper into small squares and chopped up a large onion. Then I sliced the veal in […]