I went to the market the other day and came home with some delights like this and this celery root. If celery root were a dog, it would be a pug. I also came home with artichokes. Artichokes from Bretagne (a region famous for them) are huge! I can barely squeeze three in the pot. Now, if you’re going to… Read More
Today we’re going to make a simple meal that will wow your guests. Are you ready? It involves birds, so the more squeamish among you, feel free to check back next time. Although it isn’t as bad as rabbit, I must say. You will be wondering about the title, I assume. It refers to the most tender part of a… Read More
It’s time to pick the radishes so I sent Young Knight out to harvest them and he did an impeccable job pulling the ones that were the right size and leaving the ones that were too puny. These home grown fellas made me think of the most common way of serving them in France, as an hors d’oeuvre with butter… Read More
This recipe for creamy Dijon tarragon chicken is a standard in our house when – not many years ago – I didn’t even know what tarragon tasted like. Tarragon in French is “estragon.” You can imagine the mistake made by Frenchies standing lost in the American supermarket spice aisle, searching under “e” and turning to their neighbor – “Par-don. Do you… Read More
Are you planning to visit France? Eat in a French restaurant? Meet your future French in-laws? There is a certain cheese etiquette that must be followed. Let’s say you’re going to host a dinner with French cuisine; you’ll want to make sure you start with the proper bread. In the absence of baguettes available, go for the crustiest bread you… Read More
I thought it was time to include a recipe for rabbit stew. And (update as of 2016) I have gone back and edited this post to remove some of the more graphic pictures, since the French don’t remove the heads of the rabbits (a law dating back to the war to ensure you’re indeed buying a rabbit, and not –… Read More
