Chicken Pot Pie à la Francaise
Chicken Pot Pie à la Francaise – – recipe for Tender Tart Pastry, chicken stock (250ml), fresh bay leaf (or dried imported), black peppercorns, unsalted butter, all-purpose flour, heavy cream (60ml), Salt and freshly ground black pepper, Pinch of freshly grated nutmeg, water (750ml), firm potatoes (such as Yukon Gold, peeled and cut into 1/2-inch […]
HERBES DE PROVENCE
HERBES DE PROVENCE – This is an almost mythical herb mix traditionally made with herbs that grow wild throughout Provence. There, it is added to everything from soup to fresh goat cheese; it echoes the landscape on the plate, evoking the hot, rugged landscape, the delicate villages perched atop hills.. I make my own blend […]
Chicken Pot Pie à la Francaise
Herbes de Provence
Herbes de Provence is the nearly mythical blend of green herbs from the Mediterranean landscape called the garrigue. When you walk the rocky trails in this region, it’s impossible not to think of pizza baked in a wood-fired oven, grilled eggplant with goat cheese, lamb roasted over the coals. HERBS DE PROVENCE PEDIGREE – LABEL […]
Asparagus is Back!
Asparagus is back, asparagus is back!!! The Loire Valley has done its magic, and bunches of white and green, fat, juicy asparagus stalks beckon. I could wait to indulge until Baptiste’s asparagus pokes through the soil of his nearby fields in Criqueboeuf sur Seine. But it’s been a long winter and I cannot. So I expand […]
Solid Oil 2
I received a LOT of comments about the Solid Oil post a few days ago. Questions ranged from “Can you substitute it for butter in baking?” to “Can you add seasonings?” and “How long will it stay frozen?” So this post is a quick addendum that will answer those questions. If you’ve got more, let me […]
