Honey glaze is delicious on ham, try it on poultry as well, wether in the oven or on the bbq.
1 cup honey
1/4 cup mustard (best with grains)
1 finely chopped shallot
1 tbsp soy sauce (to taste)
ginger powder
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A site dedicated to cooking, run from my kitchen in the French Alps. All the recipes are ones I make regularly. There is no pretense to being professional, so recipe exchange is welcome but please only dishes that you actually cook for family & friends. Many many thanks to the regular contributors! WATCH FOR AUTUMN RECIPES...! (View of Lac du Bourget)
WELCOME! BIENVENUES! BENVENUTE!
WELCOME fellow foodies!
No fancy diplomas from reknown cooking schools! I learned to cook the "hands on way", taught by grandmothers & great-aunts, family friends, friends.... Most of what I cook often is filed away in my head. The rest comes almost always from bits of paper randomly shoved into a nearly disintegrating school binder (I started collecting in my early teens). Over the decades certain recipes have been "personalized", so I encourge everyone to do so!
A few warnings:
Ethnic food: my personal background is very cosmopolitan, which is reflected in my cooking.
Try it once: new veggies, spices, unfamiliar blends...
We eat everything: which means yes, even tongue or pigs feet!
Not PC: rabbit, horse meat, snails, even foie gras!
No fancy diplomas from reknown cooking schools! I learned to cook the "hands on way", taught by grandmothers & great-aunts, family friends, friends.... Most of what I cook often is filed away in my head. The rest comes almost always from bits of paper randomly shoved into a nearly disintegrating school binder (I started collecting in my early teens). Over the decades certain recipes have been "personalized", so I encourge everyone to do so!
A few warnings:
Ethnic food: my personal background is very cosmopolitan, which is reflected in my cooking.
Try it once: new veggies, spices, unfamiliar blends...
We eat everything: which means yes, even tongue or pigs feet!
Not PC: rabbit, horse meat, snails, even foie gras!
Search This Blog
Posts
La Cure-chambre d'hõtes in Burgundy
I highly recommend this place! The owners, Aline & Daniel, speak English, so don't hesitate to contact them. For a virtual sample of Aline's cooking, see the recipe for her Pain d'épices I put up.
www.la-cure.fr
www.la-cure.fr
Zester Daily
Gastronomic dictionaries online
SlideShow
A few things you should know before getting started....
All recipes are intended for 4-6 people. This is the minimum quantity I make...
Unless indicated, quantities are unscientific. Mostly I approximate using my eyes: it looks like the right amount. Usually this works fine, so take my measures with a grain of salt. At times it is essential to use precise quantities, if so I've written them down & reproduce the recipe exactly.
Oven temperatures are approximate. Every oven is different, so adjust accordingly: you know best!
Except for the cooker, which is large, the Frangy kitchen is unsophisticated. Not even a food processor! So anyone can make any of the food. Which doesn't mean that contributions can't mention equipment!
All recipes have been tested on my kids, but they grew up in a foody household so they'll eat pretty much anything.... So there's a catagory of tried & true recipes that even other people's more discerning kids will eat.
Unless indicated, quantities are unscientific. Mostly I approximate using my eyes: it looks like the right amount. Usually this works fine, so take my measures with a grain of salt. At times it is essential to use precise quantities, if so I've written them down & reproduce the recipe exactly.
Oven temperatures are approximate. Every oven is different, so adjust accordingly: you know best!
Except for the cooker, which is large, the Frangy kitchen is unsophisticated. Not even a food processor! So anyone can make any of the food. Which doesn't mean that contributions can't mention equipment!
All recipes have been tested on my kids, but they grew up in a foody household so they'll eat pretty much anything.... So there's a catagory of tried & true recipes that even other people's more discerning kids will eat.
Tips
Marinades: Meat should be marintated the longest possible, I often prepare the day before, but this can be applied even at the last minute. In summer I make a large batch of marinade & keep it handy in the fridge, since it lasts 4/5 days if well sealed.
Preparation of eggplants & zucchini: these are a summer vegetable, ones I usually purchase at the local farmer's market. In winter I must purchase them in supermarkets & they tend to be a bit bitter. In which case, before frying I salt the eggplant & zucchini to get the bitterness out. Simply slice them as thinly as possible, place in a collander & cover with salt. Preferably weight it down. Leave to sit for at least 1/2 an hour. The slices will seep water out, so throw that away & pat them dry. By salting them, the eggplants will also soak up less oil.
Frying: Select a heavy pan at least a few inches deep. Pour in a generous amount of vegetable oil (NOT olive oil), as you should never add to it while frying. The oil should be HOT, kept at a steady temperature throughout. All vegetables should be sliced as thinly as possible & patted dry. Do not add ingredients until they will boil in the oil. Do not over fill the pan, leave a reasonable amount of space among the food slices. By following these simple steps, the food will soak up less oil & will cook more quickly.
Preparation of eggplants & zucchini: these are a summer vegetable, ones I usually purchase at the local farmer's market. In winter I must purchase them in supermarkets & they tend to be a bit bitter. In which case, before frying I salt the eggplant & zucchini to get the bitterness out. Simply slice them as thinly as possible, place in a collander & cover with salt. Preferably weight it down. Leave to sit for at least 1/2 an hour. The slices will seep water out, so throw that away & pat them dry. By salting them, the eggplants will also soak up less oil.
Frying: Select a heavy pan at least a few inches deep. Pour in a generous amount of vegetable oil (NOT olive oil), as you should never add to it while frying. The oil should be HOT, kept at a steady temperature throughout. All vegetables should be sliced as thinly as possible & patted dry. Do not add ingredients until they will boil in the oil. Do not over fill the pan, leave a reasonable amount of space among the food slices. By following these simple steps, the food will soak up less oil & will cook more quickly.
Herbs & spices
These are the basics I always keep in easy reach. Many of these ingredients last if properly stored in hermetic containers (never plastic!) or frozen.
Despite my totally non-green thumb, I have various pots of herbs sitting on the kitchen table by the window.
Basil- fresh, frozen or dried
Chives- fresh
Coriander- fresh or frozen, seeds, ground
Laurel- whole leaves fresh, frozen or dried
Oregano- dried
Parsley- fresh, frozen or dried
Rosemary- fresh, frozen or dried
Sage- fresh, frozen or dried
Thyme- fresh, frozen or dried
Generally, it's best to buy spices in their original form & grind, crush, grate yourself. The flavor lasts longer & some recipes require the seeds or pods.
Cardamom- pods
Chilis- fresh, frozen, dried, ground, pickled
Cinnamon- sticks, ground
Cloves- whole
Cumin- seeds, ground
Curry- ground (mild & hot)
Ginger- fresh, ground
Nutmeg- pod, ground
Paprika- ground
Saffron- ground
Sesame- toasted or raw seeds
Tumeric- ground
To save time I find it handy to have some premixed containers:
Garam masala for Indian
Provençal
Ras Hanoui for North African
Taco for Mexican
Despite my totally non-green thumb, I have various pots of herbs sitting on the kitchen table by the window.
Basil- fresh, frozen or dried
Chives- fresh
Coriander- fresh or frozen, seeds, ground
Laurel- whole leaves fresh, frozen or dried
Oregano- dried
Parsley- fresh, frozen or dried
Rosemary- fresh, frozen or dried
Sage- fresh, frozen or dried
Thyme- fresh, frozen or dried
Generally, it's best to buy spices in their original form & grind, crush, grate yourself. The flavor lasts longer & some recipes require the seeds or pods.
Cardamom- pods
Chilis- fresh, frozen, dried, ground, pickled
Cinnamon- sticks, ground
Cloves- whole
Cumin- seeds, ground
Curry- ground (mild & hot)
Ginger- fresh, ground
Nutmeg- pod, ground
Paprika- ground
Saffron- ground
Sesame- toasted or raw seeds
Tumeric- ground
To save time I find it handy to have some premixed containers:
Garam masala for Indian
Provençal
Ras Hanoui for North African
Taco for Mexican
Cheap & easy
For debutants & students....
Zucchini pasta
Aglio & olio (Karen's)
Cherry tomato pasta
Hummus
Zucchini pasta
Aglio & olio (Karen's)
Cherry tomato pasta
Hummus
"How to keep your man" (not too facetious....)
Coming soon, recipes men really want to eat (that aren't too unhealthy)
These are hubby's & son-in-law's most requested & most faught over dishes
Lasagna
Leg of lamb
Moussaka
Tartiflette
Beef stew
These are hubby's & son-in-law's most requested & most faught over dishes
Lasagna
Leg of lamb
Moussaka
Tartiflette
Beef stew
Let them think you slaved for hours!
Coming soon, quick & easy (for working mum's, debutant cooks, couch potatoes....)
Hachis parmentier (quick version)
Preheat oven to medium-high temperature.
Sauté onions, add ground beef until browned. Add tomato sauce or tomato paste. Should be thick & meaty. Salt & pepper.
Meanwile follow directions for instant potato purée, adding butter. Set aside.
Pour meat mixture into a pyrex. Cover with the purée.
Pace in oven & bake until top is golden brown. My family likes it crispy at the edges
Zucchini pasta
Saturday lunch redux scallops
Aglio & olio (Karen's)
Hachis parmentier (quick version)
Preheat oven to medium-high temperature.
Sauté onions, add ground beef until browned. Add tomato sauce or tomato paste. Should be thick & meaty. Salt & pepper.
Meanwile follow directions for instant potato purée, adding butter. Set aside.
Pour meat mixture into a pyrex. Cover with the purée.
Pace in oven & bake until top is golden brown. My family likes it crispy at the edges
Zucchini pasta
Saturday lunch redux scallops
Aglio & olio (Karen's)
The kids'll eat it!
Coming soon....
Lasagna
Zucchini pasta
Fish cakes
Tartiflette
Beef stew
Lasagna
Zucchini pasta
Fish cakes
Tartiflette
Beef stew
Leftover ideas-don't throw it away!
Rice
Make refried rice! I had some leftover rice & pork pot roast so I heated oil in the wok, added some diced carrots, peas (leftover), a single egg omelet (sliced), soy sauce, white vinegar, pinch sugar.
Pasta
Frittata is Italian omelet. My grandmother lived through the war & new how to recycle. Beat 5 eggs, add milk, parmesan cheese, leftover pasta (best if tomato sacue based. Pour into heated greased pan over medium heat. As the liquid thickens , run spatula around edge so that it runs off into the pan. Cover, continuing to occasionally run the spatula around the edge. When it's thick, flip onto a plate & pass uncooked side into the pan. Cover, let cook. Kids love this!
Briques or filo pasties
Briques are the North African answer to eggrolls. I also make quick pasties with puff pastry or philo dough. Ready to use dough is available in the refrigerated section of the grocery store. Fillings depend on what's in the fridge; usually steamed veggies, a bit of roast or chicken, etc. Mix all ingredients together, adding some sliced steamed carrot or sautéd onion. Season according to the type of flavor desired: "oriental", "mediterranean", etc. (see "Herbs & Spices" section for suggestions). Place filling in pastry, making individual portions of triangles. Briques can be fried or ovenbaked. Another way to hide certain vegetables the kids don't readily eat!
Guacamole
Salmon salad
Cherry tomato pasta with grilled vegetables
Make refried rice! I had some leftover rice & pork pot roast so I heated oil in the wok, added some diced carrots, peas (leftover), a single egg omelet (sliced), soy sauce, white vinegar, pinch sugar.
Pasta
Frittata is Italian omelet. My grandmother lived through the war & new how to recycle. Beat 5 eggs, add milk, parmesan cheese, leftover pasta (best if tomato sacue based. Pour into heated greased pan over medium heat. As the liquid thickens , run spatula around edge so that it runs off into the pan. Cover, continuing to occasionally run the spatula around the edge. When it's thick, flip onto a plate & pass uncooked side into the pan. Cover, let cook. Kids love this!
Briques or filo pasties
Briques are the North African answer to eggrolls. I also make quick pasties with puff pastry or philo dough. Ready to use dough is available in the refrigerated section of the grocery store. Fillings depend on what's in the fridge; usually steamed veggies, a bit of roast or chicken, etc. Mix all ingredients together, adding some sliced steamed carrot or sautéd onion. Season according to the type of flavor desired: "oriental", "mediterranean", etc. (see "Herbs & Spices" section for suggestions). Place filling in pastry, making individual portions of triangles. Briques can be fried or ovenbaked. Another way to hide certain vegetables the kids don't readily eat!
Guacamole
Salmon salad
Cherry tomato pasta with grilled vegetables
Salad dressings
Vinaigrette-French dressing
Sauces
- Bechamel or white sauce
- Matriciana
SUMMER RECIPES
CHERRY TOMATO PASTA
HUMMUS
SALMON SALAD
RICE SALAD
LOW-KEY POKIE
HUMMUS
SALMON SALAD
RICE SALAD
LOW-KEY POKIE
SlideShow
Menu: Middle Eastern
- babaganoush
- hummus
- Oriental style cold salads
- spinach pastry
- tabboule
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