Thursday, September 19, 2013

Thing practiced: making food

I’m trying, gradually, to expand my cooking style from nonexistent to unsophisticated. This week:



Provençal beef stew (Daube de bouef)
Eggplant custard (Aubergines à la Provençale)



Onion panade (Panade à l’oignon au gratin)
Zucchini fans (Courgettes en éventail)




Garlic chicken (Poulet aux 40 gousses d’ail)
Pork chops with Dijon & apples (Côtes de porc à la moutarde & pommes)