This version of pizza is popular in France and is a favorite of my nephew Alexandre. For one person, this was made with 2 oz. of ground beef which was lightly cooked, and then a raw egg was put on top of the pizza when it was about half cooked. He also added some yellow Read More …
I had some leftover Herbed Yogurt Cheese (Suzma) , which I thought might make a good topping for Tarte Flambe, and I was right. I think this illustrates the point that there is a wide range of soft-ish cheeses which go well with bacon and onion as a topping for a flatbread. This is how I Read More …
Pork rillettes are like a French version of the Southern classic Pulled Pork, except served in small portions on bread or crackers like a very simple pate. Rillettes are easy to make since all they are is pork which has been slow cooked with some flavorings, shredded, and then preserved in little jars with some pork fat Read More …
Tarte Tatin is a classic French dessert, but it is really a very straight-forward version of apple pie which is quite doable in a car camping situation. Sweet Tarte Crust 1-1/4 cups all purpose flour ½ tsp salt 2 Tbs sugar 10 Tbs cold unsalted butter, cut into small slivers 1 egg yolk 3 Tbs Read More …
This is one of my favorite pizzas. I made this a bit more Italian-style than Provencal, since I had a half cup of tomato sauce in my refrigerator to use up. Here is how we made it for 2 persons last night Pizza dough for two people (from Pizza for One or for Many Read More …
This take on the French classic coq au vin has been a family favorite for many years. Brouilly is one of the Beaujolais Villages, but I tend to use whatever good red wine is on hand. A key step is to brown well the flour so that the final stew has a rich brown color. Read More …
One of the first cookbooks we acquired was Mireille Johnston’s The Cuisine of the Sun about Provencal cooking. This posting is an adaptation of a recipe from this book which we have made over and over again over the years. One of the key ideas in the recipe is to cut slits in the lamb Read More …
This is how I used some home-made ricotta, and it turned out exceptionally well. I think this is partially because I had very good home-made Cottage Bacon to use. This is a variation on my earlier post on Tarte Flambee, mostly using a different kind of cheese. ( Tarte Flambee v1 ) This will serve Read More …
This is an example of French home cooking. It produces a very tasty dinner with no exotic techniques or ingredients. This posting is adopted from a Wall St. Journal article on March 26 about a cooking instructor, Susan Hermann Loomis, who emphasizes in her classes that French food does not have to be fussy or hard Read More …
This main dish is like a cross between a Yorkshire pudding and a quiche. It is an eggy batter enriched with bacon and onion which puffs impressively in the oven. The name “matafan” is from an old French slang term meaning “hunger beater”. Interestingly, there is a very similar term “Matambre” or “hunger killer” Read More …