Farm Chicken

Slide 1

One of the difficulties of translating French recipes for the American kitchen is that many of the ingredients are just not the same in France as in America. This difference in ingredients can often mean that getting good results using a French recipe can require a lot of modifications in measurements, timing and techniques. Take, …

Farm Chicken Read More »

Tagged | 2 Comments

Preserved and pickled lemons

Slide 1

So it all started with a tajine that I saw at the local vide-grenier (vide grenier =”clear out the attic” = garage sale) to support the Calendretta, the local bi-lingual school, which teaches in French and Occitain.  A brand new Emile-Henry tagine, still in its original box, never been used!  Although my experience with cooking …

Preserved and pickled lemons Read More »

Tagged , , | 1 Comment

Steak Tartare at Café Presse today only!

Slide 1

Special today only at Cafe Presse (Sunday 9/26): Raw, hand-chopped and seasoned grass fed sirloin and hanger steak, with pommes frites and a salad of escarole, watercress, fines herbes and sherry-grain mustard vinaigrette. Tartare lovers, hurry on over! We use grass fed beef for its lower fat content, and use both sirloin and hanger steak, …

Steak Tartare at Café Presse today only! Read More »

Tagged , , , , , | Leave a Comment
Scroll to Top