A dish of oxtail soup is a thing to share with those you love. Or not. (depends how much you love them)
What’s not to like about oxtail?
It’s traditional farm fare, a simple country dish with robust complex favors - many parts of the world have perfectly succulent ways to use oxtail as a matter of [...]
2 feet of snow last week-end, temperatures in the lower teens (F/ about -12 C). I have not been in the hoophouse for about a week, and frankly I was not sure how it was going to be in there. Would I have mush? It after all, got cold quite suddenly after a long mild [...]
Read More..>>Cornmeal is simply not used enough in sweets.
There, I said it: eat more cornmeal.
I like soft polenta (mush) and hard polenta (either - like oatmeal - taste sooo much better when made with milk instead of water). I like cheesy grits and creamy polenta. I like it with bits of smoky bacon and fried fresh [...]
Read More..>>I love fresh oysters. When we lived in the city, we used to go to the wharf for Christmas and New Year, get fresh oysters in their shell, mud from the Chesapeake bay still clinging to them. Later that day, Keith would scrub them clean, open them and arrange them on trays of ice. A [...]
Read More..>>The English call them marrows, and - at least according to Agatha Christie (The Murder of Roger Ackroyd, if I remember correctly) - take great pride in growing the zucchinis to very large vegetables. They call young zucchinis “courgettes” (the French word for zucchinis) and the big one “marrows”. In the US, we call them [...]
Read More..>>Isn’t that what you are asking yourself?
You are not?
sigh…
you know, quince is not a very popular fruit nowadays. And really it is a shame, because nothing else has it piquant aromatic floral taste… pineapple, jasmine, guava and sweet vanilla, with a hint of clove. Some even say that it was quince that Eve offered Adam…
On [...]
Hot. Muggy. Summer in Virginia. Finally. Sigh…
I can’t really complain, July having been relatively cool, but now it’s hot. It’s time for cold lemonade, lots of ice teas, dishes that do not heat up the kitchen (it’s being heated enough with canning)… like cold soups. You know, either the ones to which you never have [...]
I do love crusty toothsome baguettes, perfect for a spot of rillettes, mopping the dressing after a steak salad, or in the morning with a slather of good butter and fruity jam - or a good country loaf for sandwiches. But baking those breads heat up the kitchen - desirable in winter but not [...]
Read More..>>Amuse-Bouche: Pissaladière
Rillettes D’Oie Sauvage au Coriandre Vert
Salade de Melon à la Menthe et au Combava
Paté Créole Reunionnais
Petite Salade Verte
Vichyssoise à l’Oseille
Poulet Fermier au Vrai Barbeque (Chêne Rouge & Bois de Pomme)
Haricots Verts
Brochettes de Boeuf aux Herbes de Provence
Courgettes & Onions Rouges Grillés
Plateau de Fromages
Desserts Variés
· Crème à la Lavande et au Miel
· Glace au Babeurre [...]
A plant of our hedgerows and abandoned fields that are being reconquered by the forest, the elder favors the sides of ditches and embankments - especially those with a bit of shade. Oh, it grows well enough in full sun, but it seems to appreciate the extra moisture that accumulates in ditches.
Elder is a plant [...]
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