It’s my theory that the recipes found on the back of food packages are worth trying. In fact, Best Recipes, From the backs of Boxes, Bottles, Cans and Jars, by Ceil Dyer, is a cookbook that celebrates just that. Leafing through this 589-page book is a stroll down memory lane. While I no longer whip up Lipton’s California Dip or Hershey’s Fudge Cake, our family holidays would not be complete without a triple batch of Chex Party Mix and a Barcardi Rum Cake.
Dorie originally spotted this week’s recipe on a card distributed to fromageries throughout France by the Comté cheese producers. After a twist here with a tweak there, our leader adapted their recipe into her own and published Back-of-the-Card Cheese & Olive Bread in Around… Continue reading
This week, for me, has been one of those lucky-to-be-alive times to grab and hold tightly. In our family we accept Life as it comes, with its peaks —quite often, with its valleys. That’s why I’ve made a pact to not waste a moment of “peakness”. This week has been a whoop-de-doo, hoop and hollering cause for celebration. Nothing’s more delicious than Happy.
My week is best told in pictures.
First, please try this week’s French Fridays with Dorie recipe, Goat Cheese and Strawberry Tartine. Although this little bit of yummy is best served at cocktail time with a chilled glass of Chenin Blanc, I made this for a simple, quick and tasty lunch.
In this week’s short Post, I’m offering a 3-for-the-price-of-one Special by answering all these weighty questions.
Our French Fridays with Dorie recipe is Anne Leblanc’s Pistachio Avocado. As Dorie explains, this really can’t be called a recipe. It’s more about being a great idea followed by a list of ingredients.
The late Anne Leblanc was of Huilerie J. Leblanc fame. According to Dorie, this French company still makes some of the finest, fullest-flavored nut oils in the world. Buy them here or in speciality food stores. More than a decade ago, Ms. Leblanc… Continue reading
I’m a soupy.
And, it seems, I’m not alone. According to food historians, the main ingredient of the earliest soups on record, dating to 6,000 BC, was hippopotamus. (To keep that in perspective, Cleopatra lived from 69-30 BC.) Most cultures proudly claim their own particular classic. To scroll through more than forty of them, from Erwtensoep (Netherlands) to Kimchi jigae (Korean) to Pho (Vietnamese) is a unique culinary experience.
This week’s French Fridays with Dorie recipe choice, Asparagus Soup, seems rather ho-hum by comparison. Au contraire. It’s finally Springtime in the Rockies. Delicate, young asparagus stalks stand proudly in our produce bins, ripe for the plucking. I grabbed the 2 1/2 pounds necessary for this delicious soup and got to work. Yes, I was supposed to be in Paris this week, the first of my three-week trip to France.… Continue reading