Cottage pie is similar to shepherd’s pie, but more people have heard of shepherd’s pie than cottage pie. Do you know what they are? I had always heard of shepherd’s pie, but when I did, I imagined it was like a pot pie with a baked floury pie crust and a stewy interior. But nope – I was wrong. Then… Read More
Blanquette is referring to the fact that the dish is full of white ingredients. White = Blanc. You can use any white meat, such as poultry – think turkey legs – but it’s principally prepared with veal. Veau is pronounced like go -( vo). You’ll need 1.5 kilos of meat with some fat and no bone. I had to go back… Read More
Before I married a French man, I was rubbish at making any kind of meat. I was especially poor at making steak because it is so easy to ruin a good steak if you don’t know what you’re doing. And I didn’t know what I was doing. Give me a cookie recipe, and it will come out soaring. (Give me a… Read More
Is it possible we’ve not made boeuf bourguignon together? I thought it not possible, but my recipe page tells me differently. Now that the weather is starting to turn in that grey, cold, Autumn direction, I’d say it’s time to make it. Boeuf Bourguignon means beef from the region of Bourgogne. If you want to pronounce it, take the vowel-sound… Read More
I might have discovered my love of meat sauce over rice from living in Taiwan, or my love of roast chicken over rice from living in a Latino neighborhood in Manhattan, or the whole affair might have been cinched when I bought a roast chicken from an Egyptian guy here in France, who said that the sauce was so finger-lickin’… Read More
I suppose I should translate the title, hm? Rillettes is pronounced ree-yet and is a sort of pâté – you know, like liver pâté? The thing everyone loves to hate? Except rillettes is chunky and usually made of pork, usually topped with a thick layer of fat, the whole of which is eaten in sandwich form. Mmmm. Off to a… Read More
