A simple and straightforward Summer dish. We buy fresh green beans (haricots verts) at a grower nearby, and I just blanch them for later use in salads or other.
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 […]
The poire de boeuf is a rare and succulent cut of beef, that does not need a complicated preparation.
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.
Fresh eggs from a friend in the village and leftover duck liver – an omelet from heaven.
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 […]
Spatchcock, or butterflying, is a method in which one cuts the backbone away from the bird and flattens the carcass.
For many people aïoli is a garlic sauce that goes over fries, kebab or shawarma. But in the Provence, aïoli is more than that and can be an entire festive meal with fish, snail, squid, artichokes and other vegetables with a dollop of the creamy garlic sauce.