A Jerusalem artichoke tastes like a cross between potato and celeriac. Since it does not contain any starch, it is a good vegetable for diabetics to cook with.
Tuna Steak Côte d’Azur Style
May 24, 2012 By Leave a Comment
This easy tuna steak recipe with fresh herbs, tomatoes, olives, and capers will introduce you to the wonderful flavors of the French Provence.
Venison Recipes – 1. Venison Fillet With Grand Veneur Sauce
January 29, 2012 By Leave a Comment
The first of my venison recipes – Venison Fillet (back strap) with Grand Veneur Sauce – requires a bit of effort. But it is a wonderful dinner on cool evenings.
Gnocchi Recipe With Mushroom Sauce
January 17, 2012 By Leave a Comment
This easy gnocchi recipe with mushroom sauce uses store-bought gnocchi – to save time. It’s a wonderful side dish for venison, stew, or goulash.
Sea Bream With Herbs – Fish Cooked En Papillote
January 13, 2012 By Leave a Comment
Fish cooked en papillote is a very elegant and simple way to cook seafood while trapping all the flavor. Try this recipe for sea bream with herbs.
Bison Roast with Hunter Sauce
December 19, 2011 By Leave a Comment
Bison Roast with Hunter Sauce is a classic French recipe (Roti de Bison Sauce Chasseur) that is usually prepared with deer meat. Serve with mashed potatoes.
Sea Bass Recipe – Loup De Mer In White Provençal Wine
November 26, 2011 By Leave a Comment
Sea Bass in white wine is a wonderful recipe when you have guests. Serve with garlic parsley potatoes and the same wine you used for cooking the fish.
Artichoke Hearts A La Barigoule
November 14, 2011 By Leave a Comment
Artichoke hearts recipe a la Barigoule should be made with young and tender small artichokes in season. It is a delicious and healthy side dish.
Roasted Turkey with Prunes and Apples
November 5, 2011 By 1 Comment
Healthy recipe for roasted turkey with prunes and apples – it’s like eating dinner and dessert at the same time. Serve with chestnuts and flageolets.
Meatloaf Recipe – Southern France Style
October 30, 2011 By Leave a Comment
This is my meatloaf recipe with Herbes de Provence. It adds a special flavor (du Midi) to the classic meat loaf recipe. I usually serve this with new potatoes oven-roasted with rosemary.
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