With a last sweep of the garden on this bright, but very cool, day I discovered the parsley had survived some very cold nights when everything else around it was dead. It doesn’t often happen this late in the season.Trying to think of some fun food gifts for friends is always a challenge, but the parsley got me thinking…last year I made bouquet garnis for Priscilla, and she was asking for more.
It’s October and a crazy time in Galena, Illinois. Tourists are flocking to town for the beautiful fall colors and a chance to start their Christmas shopping. Yes, it’s about time to start thinking about it…sorry to bring that up!
After a long weekend, I needed a quick and tasty supper.
This is one of my son’s favorites! He is 10 months old. I normally hold him with one arm and cook with the other. He watches with great interest and knows it is for him. As soon as it is ready, he is eager to get in his highchair and take his first bite. As he gobbles it down, I know I have created something wonderful and tasty. Success!!
Somewhere between food and a dream. It’s really very easy–just takes some attention to detail; eggs at room temperature, careful folding, hot oven, and eager and ready guests.
This “puffed up” egg creation was developed in the French kitchen in the late 18th century. It starts with a base. For savory editions, usually a béchamel sauce to which you add the flavors: vegetables, ham, cheese, or whatever suits your fancy.
This week we are making French Galettes. When we went to Normandy we happened on a small cafe in the beautiful town of Honfleur. Looking over the menu there were crepes and there were galettes. Now, I’ve always thought of galettes as a pastry, somewhat like a rustic pie or a thin tart, or something of that nature. But in the north of France, they are buckwheat crepes with savory fillings. They are made on a large flat iron and spread with a wooden tool.
