Fishing for compliments: Home-made Anchovies
Marinating fish is no big deal, actually, you only need to know some basic rules.
View ArticleFish soup, heart-warming, spirit-lifting
A good and hearty fish soup offers rare pleasures and always puts me in that Southern, summerish mood. Learn about some basic rules.
View ArticleParfait, in French, means perfect
For your next party: Prepare a "Parfait de foies de volaille" that will bring about the "Ah's" and "Oh's" of your peers and plenty of demands for the recipe! All you need is a food blender.
View ArticleYou say tomato, I say tomates (farcies)!
Summer times are tomato times, at least in Europe where the "paradise apples", as the Austrians say, are really good only between June and late August. But then they're really good - and you can create...
View ArticleFighting the holiday speck…
In the past four weeks of fancy summer holidays, my Body-Mass-Index has shot up from 25 to over 27. So I switch to the leaner, greener, cleaner stuff for some time, alas, but the French greengrocers...
View Articlemushroom fairytales of early fall
On the markets of Paris, chanterelles are sold under the name girolles and both are quite different kinds of mushroom. The latter are firm and fleshy with thick stems, almost golden and snow-white on...
View ArticleFrance meets Maghreb – or is it Turkey?
I owe this recipe to an excellent Turkish restaurant that I used to visit when I was living in Berlin many years ago. The place, called “Merhaba” (meaning something like “Hi, there!”), makes the...
View ArticleUnited Parcel Service
I like wrapping, rolling, packaging food - it brings love and elegance to your table. Here, beetroot leaves make a perfect coating for fish fillets topped with mushroom duxelles. Just excellent!
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