A hearty soup is a great dish for Autumn. This is a variation on a recipe for a clear beef soup with kale, principally because there was no kale available on the market. After making the broth, I was supposed to dispose of the beef. Instead, I used it for another preparation.
The other day I made an Indian dish of vegetable Jalfrezi, using ingredients I could find on the market plus some special spices that are also available in some supermarkets as well as in specialised stores. Indian cuisine is not as widely available in France as in Britain and in Paris there is a relatively strong showing by the Pakistani neighbours and the almost ubiquitous Vietnamese […]
Yes, the French even eat flower leaves, as do ruminants, and they have a good reason because it contains many valuable nutrients. I guess the taste was acquired by foragers in times of poverty and famine but even in our times of abundance and heavy diets the leaves are wonderful for the body. The name stems from ‘Dents de Lion’, lions teeth, due to the […]
I had a leftover magret de canard in the fridge from our most recent trip to the south west, it is a fillet of duck with the skin attached. Usually you put in on a grill or in a pan and the fat of the skin will drip down. In a skillet you can use that fat to fry the duck. However, I wanted a […]