Rarely does French husband venture into my kitchen when I am at work, but this morning we are standing side by side by the hotplates making French dishes. At the big element he is sauté-ing cepe mushrooms we gathered yesterday in the Kuitpo Forest and I am stirring the lemon mixture for Tarte au Citron [...]
Ingredients: 500 gr cleaned chicken livers, marinated for a few hours in mix of 200ml port, garlic, 1 large onion, salt and pepper, bayleaves. Everything goes into a steamer for 20 minutes. DO NOT OVERCOOK because livers must be pink inside. Strain all the livers and keep the juice, but take out the bayleaves, place [...]
What do we cook to celebrate our wedding anniversary dinner? Something grand for just the two of us to be served on the terrace at twilight overlooking the River Murray, which is fast flowing past our rental accommodation right now. The answer comes as we approach Mt Compass where we usually buy venison. But today, [...]
Galette des Rois: There is something about religious tradition which gladdens the soul and in French culture, the festival of Epiphany when the Three Wise Kings, who visited the Christ Child, is celebrated with a special cake on January 7 each year. The cake is called La Galette des Rois and it is celebrated in [...]
Voila ! Today unfolds as an extraordinary entree to France’s exotic cuisine culture as I watch Le Cordon Bleu chef Philippe Clergue teach advanced students in Paris. I had to earn my place in his esteemed two and a half hour lecture by delivering my own small speech on the evolution of food culture in [...]
BOEUF-en-DAUBE A LA PROVENCALE: (cooked in a cast iron pot on top of stove.) Adapted from a recipe from DK Books publication Provence Cookery School by renowned French chef, Gui Gedda and Marie Pierre Moine of Le Lavandou, Baumes-les-Momosas. Don’t be put off by the four hour preparation and cooking time. It’s actually simple. INGREDIENTS: [...]
my idea of a superwoman is someone who scrubs her own floors
actress Bette Midler
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