When I was a child in rural Bavaria, my loving mother fed us ham and sausage sandwiches already for breakfast. Today, I consider myself, what? An omnivore, “flexivore”? In fact, I just want to share some ideas about a meatless Friday.
Originally posted on French Food Fool:
If you’re not familiar with the expression “cocktail dinatoire”, never mind, but it’s a clear signal that you’re neither French, nor familiar with Parisian habits. The pattern is always quite similar: friends, or friends of friends, invite you to a cocktail dinatoire in order to neither overwhelm you with a full-blown, formal dinner invitation, nor treat you too carelessly by just serving a glass of wine. I always thought of it as a crossing between…
Categories: Whatever Works
A Japanese housewife named Harumi Kurihara has changed my life a few years ago. I bought her book Everyday Harumi just out of curiosity but it turned into one of my cooking bibles (and I fully agree with this excellent blog entry published by The Huffington Post in 2010 already). The subtitle of Harumi’s book reads: “Simple Japanese Food for Family & Friends” and that is true: it is a simple – yet highly refined – cuisine that makes everybody happy, family […]
Don’t call a lamb from the lovely French region of Lozère just another lamb. It really is much more and you can taste it. Forget about those deep-frozen guys shipped around the world from New Zealand (nothing against NZ!). A Lozère lamb, nicely prepared, will offer rare culinary pleasures, amazing texture, and a sound taste. I cooked this one in the oven – a lamb shoulder from a Parisian expert butcher in the tiny Rue du Pas-de-la-Mule – for five […]
I’ve been out of Paris over the week-end, we’ve visited a dog breeder’s farm in the Sologne region to find us a new flat coated retriever but our short trip happened to turn into a culinary excursion, too. We roamed close to Aubigny-sur-Nèr, that’s very close to the banks of the Loire, so close, in fact, that we had to fight some inundations on the way.
serves 4 (as a starter, in Europe) 1 cup lentils (look for small French lentils, it won’t work otherwise, “Le Puy” would be perfect) 1 carrot, chopped into (small!) cubes 1/2 onion 2 cloves 1 bay leave 1 cinnamon stick salt, pepper for the vinaigrette, and to finish the salad: 1 teaspoon Dijon mustard salt, pepper, sugar 1 tablespoon finely chopped onion 1 tablespoon finely chopped celery stalk 1 tablespoon finely chopped tomato flesh (seeds removed) (good) vinegar (white wine, […]