Greens and Roots in Season, or, Martha’s Local Foods (18th century) Cookbook

Martha Bradley’s The British Housewife (1756) has long fascinated me, for all her detail and  precise instructions. And, most of all,  for her emphasis on local foods, long before Alice Waters or Michael Pollan were gleams in the eye of God. Of course, the other point I want to make here is this: the English were quite […]

Read more "Greens and Roots in Season, or, Martha’s Local Foods (18th century) Cookbook"

SLIVERS OF BACON, SWEET ONIONS, AND FRESH CHEESE: TARTE FLAMBÉE, FLAMMEKUECHE, OR ALSATIAN PIZZA BREAD

I just cooked this for dinner tonight, in anticipation of the storm-of-the-decade. Strasbourg in the Cold (Photo Credit: Cyril Bele) One cold, rainy day in October, I sat in front of a fireplace in a  small weinstub, or bistro, in Strasbourg, France, listening to my growling stomach. I couldn’t face another round of choucroute, that […]

Read more "SLIVERS OF BACON, SWEET ONIONS, AND FRESH CHEESE: TARTE FLAMBÉE, FLAMMEKUECHE, OR ALSATIAN PIZZA BREAD"

From Velouté to Casserole: A Question of Green Beans, Amandine, and Campbell’s Cream of Mushroom Soup

I didn’t mean to write about Campbell’s soup. You see, I started out pondering a super French soup recipe, Velouté aux Champignons. Somehow I ended up contemplating Campbell’s canned Cream of Mushroom Soup, definitely not one of Antonin Carême’s sauces mères or Mother Sauces (velouté, espagnole, allemande, béchamel)! Though you could argue that Campbell’s soups […]

Read more "From Velouté to Casserole: A Question of Green Beans, Amandine, and Campbell’s Cream of Mushroom Soup"