Kitchen

Panga filet “au Boursin”, Filet de Panga au Boursin.

The thing about living alone is that cooking becomes quickly a chore.  When you cook for others, chance are you will tempted to prepare something that will be either nasty so they will not come back or something scrumptious if you do.  However when you’re alone you actually don’t care about what your next meal … Continue reading »

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Growing up in Piennes Lorraine “Swann’s way”, grandir a Piennes, “Du cote de chez Swann”

Nothing brings back memory like smell or taste. I am certainly not the first one who said so. Many years had elapsed during which nothing of Combray, save what was comprised in the theatre and the drama of my going to bed there, had any existence for me, when one day in winter, on my … Continue reading »

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Growing up in Piennes Lorraine the quiche, grandir a Piennes, la quiche

           When I first arrived in the States, people were asking me where I was born and would say Piennes and eyes would grow wide open. Where in the world is Piennes? It’s in Lorraine a small town basically between Metz and Verdun, on the German highway. Oh Lorraine, like in … Continue reading »

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The Mirabelle Chronicles continued the preserve, les Chroniques de Mirabelle continuation, la confiture.

Once the fruits had ripped  enough on the window sill, I had to clean and remove the pits out of it.  So the best way is to find the most comfy chair in the house, three bowls and a good sharp knife and arm yourself with patience as it is a very tedious work: One … Continue reading »

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The Mirabelle chronicles, Les chroniques de Mirabelle.

Although I have still much to write about Merovingian and other Langer Max canon, harvest time doesn’t wait and can’t be placed on hold  And it is harvest time for some fruits like Mirabelles. Nah I’m not talking about some magazine nor a Chicky butt from some cartoon, I’m talking about a savory yellow plum … Continue reading »

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Summery goodness: currant jelly. La bonte de l’ete: gelee de cassis.

As mentioned before it’s summer and with it comes the bountifulness of fruits…. at least for some of us. Couple days ago the currants were good for picking so I got my stool out … and please don’t call me shorty, the tree is tall.  I picked about 5 kilos of fruits.  It’s not easy picking.  … Continue reading »

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Braised Belgian endives, Endives braisees

OK so it’s summer in most of the Northern hemisphere, just in case you haven’t noticed and like most people, at least I hope so, when it’s hot I eat mostly fruits, veggies and lettuce. I particularly love Belgian endives. They’re not very well known on the American continent but in EU you find them … Continue reading »

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Sloppy Joe’s the von Hohenheim way. Le “Sloppy Joe” facon von Hohenheim.

So I don’t have to explain what a Sloppy Joe is to (most) Americans but for those who do not know, it’s a way to cook a sloppy hamburger.  Most of the ingredients are cooked in:  onions. ketchup garlic hold the mayo and lettuce, mustard and spices.  It’s great when you don’t have a grill … Continue reading »

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Interesting soft oatmeal cookie screwup Rate une recette de cookies au flocon d’avoine … reussi.

So nothing in going on in France, the sinister of interior (police) and the sinister of justice keep flying to either Marseille or Corsica to assure everyone there isn’t going to be anymore shooting (’til the next one).  Friday just happen to be another for Corsican, a mobster bar owner got killed in front of … Continue reading »

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Traditional French apple pie recipe une tarte aux pommes traditionnelle

As usual the French government is keeping quiet, attempting to hide their collective ineptitude with silence. Strike that, the sinister minister of equality of territory and lodging (you really got to be socialo/communist to come up with a title like that) stick her foot in her mouth by wanting to force the church to lodge … Continue reading »

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