“Cooking is a great destresser because it serves as a creative outlet,” says Debbie Mandel, author of “Addicted to Stress.” “And while stress can numb your senses, cooking activates them. It’s a sensory experience with aroma, taste, touch, visual delight and even sizzling sound.” I could easily start and finish this post with it’s title:Continue reading “I Like to Cook at Home”
Category Archives: French cooking
Employee Meal 24 August 2011, Pâté de Campagne
Pâté de Campagne translates from the French as “Country Paste.” How’s that for demystifying something that sounds overly fancy or complicated. This is simple to make and can be eaten cold as an appetizer (sliced thin and served with toast points, gherkins, onion, and mustard) or sauteed for a hot sandwich. I don’t have aContinue reading “Employee Meal 24 August 2011, Pâté de Campagne”
Employee Meal 24 August 2011, Pâté de Campagne
Pâté de Campagne translates from the French as “Country Paste.” How’s that for demystifying something that sounds overly fancy or complicated. This is simple to make and can be eaten cold as an appetizer (sliced thin and served with toast points, gherkins, onion, and mustard) or sauteed for a hot sandwich. I don’t have aContinue reading “Employee Meal 24 August 2011, Pâté de Campagne”
Confit de Canard (sur une salade)
I haven’t made duck conft in quite a while but it was on the menu of a somewhat large luncheon I served a few days ago so I made it in a large scale (96 duck legs). The recipe’s title, confit de canard, translates from the French simply as preserved duck…and that’s what it originallyContinue reading “Confit de Canard (sur une salade)”
>Confit de Canard (sur une salade)
> I haven’t made duck conft in quite a while but it was on the menu of a somewhat large luncheon I served a few days ago so I made it in a large scale (96 duck legs). The recipe’s title, confit de canard, translates from the French simply as preserved duck…and that’s what itContinue reading “>Confit de Canard (sur une salade)”
Employee Meal 5.26.11 (Moules Marinière)
This is really a variation on the traditional recipe for this dish in that the one pictured also contains chives, a bit of crushed hot pepper, minced onion, and tons of garlic. I also added a few pats of whole butter just before removing the pan from the heat (monté au beurre). This is soContinue reading “Employee Meal 5.26.11 (Moules Marinière)”
>Employee Meal 5.26.11 (Moules Marinière)
> This is really a variation on the traditional recipe for this dish in that the one pictured also contains chives, a bit of crushed hot pepper, minced onion, and tons of garlic. I also added a few pats of whole butter just before removing the pan from the heat (monté au beurre). This isContinue reading “>Employee Meal 5.26.11 (Moules Marinière)”
>Pain Perdue et Haute Cuisine (un oxymoron ou non?)
> I’ve posted in the past that my son’s favorite breakfast (or lunch) is French toast (click here, here, or here), and this is just another variation. I, of course, used homemade whole wheat bread for this version, but I also made a sort of syrup/puree out of apple, nectarine, honey, and simple syrup. AndContinue reading “>Pain Perdue et Haute Cuisine (un oxymoron ou non?)”
Pain Perdue et Haute Cuisine (un oxymoron ou non?)
I’ve posted in the past that my son’s favorite breakfast (or lunch) is French toast (click here, here, or here), and this is just another variation. I, of course, used homemade whole wheat bread for this version, but I also made a sort of syrup/puree out of apple, nectarine, honey, and simple syrup. And whileContinue reading “Pain Perdue et Haute Cuisine (un oxymoron ou non?)”
Moules Marinière
Super easy to prepare and mouthwatering delicious…nothing more to say. OK, toasted Ezekiel bread to dip in the juice makes it even better! Moules Marinière Makes 4 servings. 3 pounds mussels, washed, rinsed, and de-bearded 1/2 cup white wine 2 cloves garlic, minced 2 plum tomatoes, diced Sea salt and cracked black pepper to tasteContinue reading “Moules Marinière”
>Moules Marinière
> Super easy to prepare and mouthwatering delicious…nothing more to say. OK, toasted Ezekiel bread to dip in the juice makes it even better! Moules Marinière Makes 4 servings. 3 pounds mussels, washed, rinsed, and de-bearded 1/2 cup white wine 2 cloves garlic, minced 2 plum tomatoes, diced Sea salt and cracked black pepper toContinue reading “>Moules Marinière”
120 Salade Nicoise Sur La Table
Salade Nicoise. Urban Simplicity.
>120 Salade Nicoise Sur La Table
> Salade Nicoise. Urban Simplicity.
Fond de Jambon
Ok…I’ll be the first to admit that this doesn’t look that appetizing when you look at it in a photo, but it is. It’s ham stock made with the the ham bone (and scraps) leftover from Easter dinner at my sister’s house (and yes, I actually took the ham bone that was about to beContinue reading “Fond de Jambon”
>Fond de Jambon
> Ok…I’ll be the first to admit that this doesn’t look that appetizing when you look at it in a photo, but it is. It’s ham stock made with the the ham bone (and scraps) leftover from Easter dinner at my sister’s house (and yes, I actually took the ham bone that was about toContinue reading “>Fond de Jambon”
French Onion Sellers and French Onion Soup
……. Images of Onion Sellers on Bicycles Were Found Here . Soupe a L’oignon Gratinee (French Onion Soup) Yield: 5-6 cups 2 tablespoons unsalted butter 2 tablespoons vegetable oil 4 large onions, peeled and sliced thinly 2 cups beef broth 2 cups chicken broth 6 slices French bread, toasted 4 ounces grated Parmesan cheese 2Continue reading “French Onion Sellers and French Onion Soup”
>French Onion Sellers and French Onion Soup
> ……. Images of Onion Sellers on Bicycles Were Found Here . Soupe a L’oignon Gratinee (French Onion Soup) Yield: 5-6 cups 2 tablespoons unsalted butter 2 tablespoons vegetable oil 4 large onions, peeled and sliced thinly 2 cups beef broth 2 cups chicken broth 6 slices French bread, toasted 4 ounces grated Parmesan cheeseContinue reading “>French Onion Sellers and French Onion Soup”
Ratatouille and Pasta (sans aubergine)
My gardens are not doing that well this year…partly because of the crazy wet summer we’ve had, but also because of my lack of weeding and trimming (not to mention what the rabbits and slugs have pilfered)…it really is out of control. At any rate, I am finally starting to get a few things, andContinue reading “Ratatouille and Pasta (sans aubergine)”
>Ratatouille and Pasta (sans aubergine)
>My gardens are not doing that well this year…partly because of the crazy wet summer we’ve had, but also because of my lack of weeding and trimming (not to mention what the rabbits and slugs have pilfered)…it really is out of control. At any rate, I am finally starting to get a few things, andContinue reading “>Ratatouille and Pasta (sans aubergine)”
Basmati Rice wiith Tilapia and Asparagus
It probably comes to no surprise to readers of this blog that I like to keep things simple when I cook…I’ve learned, by trial-and-error mostly, and through years of experience, that too many flavors often (unnecessarily) complicate a dish. This is also true with technique, I think…the simpler the better in my book. Even theContinue reading “Basmati Rice wiith Tilapia and Asparagus”
Urban Simplicty 