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Tuna - Basque Style or Thon à la Basquaise
Published on 2012-02-16 10:10:00
Well wouldn't you know it. It didn't take me long to return to another delicious Basque recipe. Granted it's not my first as you will recall we had the grilled tuna sauce vierge, ragout of tuna marmitako, and the salade Niçoise with grilled tuna. Yes indeed we have had some impressive dishes from this region. So naturally I did not hesitate to accept an invitation from my good friends Luc, aka "four fingers" or "Beau Geste" and his lovely wife Anais to return to St. Jean de Luz.
Pot-au-Feu or French Boiled Dinner
Published on 2012-02-11 18:59:00
It's almost impossible to talk about French food or more particularly bistro-style food, or cuisine grand-mère without someone inevitably bringing up this particular dish. The Pot-au-Feu is for me, one good example of quintessential French home cooking; and while this boiled beef dinner is served in French homes throughout the country, Parisians are known to be particularly fond of their Pot-au-Feu. I can tell you in no uncertain terms, that when growing up,&
Chez Rose's Chicken Fricasse with Mushrooms - Fricassée de Poulet
Published on 2012-02-04 08:20:00
Fricassée is a traditional French stew usually made with chicken. Sometimes we use the word "fricassée" not as a noun but as a verb, for example, "if you don't stop bothering your sister, I'm going to fricassée you to within an inch of your life!" The word itself sounded so daunting, I usually stopped out of fear of some torture from the Middle Ages where my head might be visiting parts of my body I had never seen up close and personal. Enfin, back to cookin
