Tag Archives: French cooking

French fish frolic

Our latest foray into the recipes from Mastering the art of French cooking took us into unfamiliar territory – poached fish. Not that I’ve never eaten fish that has been poached, I’ve just never thought to try it at home. And … Continue reading

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Chicken reduced for tarragon redux

A few weeks ago, I reported that we had prepared a dish of Tarragon Chicken according to the recipe in Mastering the art of French cooking. We made it again last weekend, using a smaller chicken, known variously as spatchcock or … Continue reading

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In digest: week ending 28 March 2016

It has been the week of Easter on our calendar, although it will be early May before our Greek neighbours roast the traditional lamb on a spit! In Australia, the religious elements of Easter are observed by a declining number … Continue reading

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So, not every aubergine goes into ratatouille

The latest recipe I have used from Mastering the art of French cooking (Mastering) is ‘Aubergines farcies duxelles’ (Eggplants stuffed with mushrooms). The eggplant I used was originally destined to be chargrilled on our Weber Q, as we have done a couple of … Continue reading

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Further French forays, a food faux pas or five, and fresh fritters …

… following a fraught fortnight. Maggie and I have just been through two weeks of anxiety and stress involving a health scare. Thankfully, an investigative procedure has found no evidence of anything life-threatening and, as of Saturday evening, we have … Continue reading

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At the base of the J-curve

So, as of Christmas Day 2015, I am the happy owner of Mastering the Art of French Cooking. Happy, despite the fact that this book was first published in 1961 and has not been updated since 1983. Happy, because watching, Julie and … Continue reading

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