Older Posts

Incredibly Good Stewed Chicken

I suppose I could have called this dish something with a little more élan. Braised chicken. Saucy chicken. Grandmother’s stove pot chicken. It is all of those, too. But there [...]

2019-02-27T08:55:58+00:000 Comments

Creamy (Black) Radish Soup

Black radishes may not be the biggest, brightest item on winter markets in Brittany, but nearly every vegetable stand has a small pile of bent, misshapen dark roots with shor [...]

2019-02-27T08:53:49+00:000 Comments

Bring Back Le Bricolin!

Long before kale got its cult following in France, Brittany had le bricolin. Also called cow or rabbit cabbage (chou à vache, chou à lapin) because it was mostly grown to fee [...]

2019-02-24T07:33:09+00:000 Comments

Sautéed Sea Beets (Wild Spinach)

On a gray low-light winter day, the only thing that stood out on my regular walk were the deep green tufts of sea beets that cluster around a certain curve of the coast. The [...]

2019-01-22T08:16:06+00:000 Comments

Life Gets In the Way

A glorious ending...Dessert at Le Coquillage/Château Richeux rounds out the extended holiday season. A funny thing happens when you’re a non-professional (and unprofessiona [...]

2019-01-22T06:15:35+00:002 Comments

Persimmon Pudding

The recipes for persimmon pudding I’ve come across are all very enticing to food historians. They go on and on about its old-fashionedness, its popularity in Indiana (There’s [...]

2019-01-14T17:35:30+00:002 Comments

Caramelized Fennel and Carrot Soup

Carrots for color, fennel for flavor, this five-ingredient soup tastes like braised fennel in a bowl. Fennel is a vegetable I find hard to describe to those not familiar with [...]

2018-12-07T11:20:27+00:000 Comments

Baked (or Roasted) Camembert

Baking camembert in the oven turns it into a tasty fondue for two. When it comes to cheese, I’m with Cole Porter…and camembert is the top. (Scroll to the end of the post for [...]

2018-12-07T11:22:11+00:000 Comments

Sloe Gin Kir Royal

Sloe gin replaces the traditional crème de cassis in the iconic French aperitif. This one falls in the category of ‘Why didn’t I think of it before?’ I love the idea of sloe [...]

2018-12-07T11:22:40+00:000 Comments