Say Cheese (Pumpkin)

Halloween is only a few days away so this seems like a good time to make pumpkin soup. Not just any pumpkin soup—this one is made with the Long Island Cheese Pumpkin, used here mainly for pies. But in France, potirons often are made into warming autumn soups. In autumn French markets will be filled… Continue reading Say Cheese (Pumpkin)

Spiced Squash, Celery and Pear Soup (my version)

Ingredients One medium Cheese/Pie Pumpkin ( or squash, such as butternut, or large acorn) About 2 tablespoons olive oil Sea salt 1 large yellow onion, coarsely chopped 1 large shallot, coarsely chopped 3 celery stalks, trimmed and thinly sliced 1 large garlic clove, split, germ removed, and sliced 1 teaspoons ground ginger 1/2 teaspoon ground… Continue reading Spiced Squash, Celery and Pear Soup (my version)

Tomates Farcies Façon “Marie Terese” (or how I stuffed an Empress into a tomato)

Why is the Holy Roman Empress sitting on my plate ? The chalkboard menu at Au Relais d’Anjou in Durtal listed the day’s specials, with “Tomates Farcies Facon ‘Marie Terese’” at the top as one of the entrée selections. I understood these were tomatoes stuffed with something, but in the style of Marie Terese? Who was she… Continue reading Tomates Farcies Façon “Marie Terese” (or how I stuffed an Empress into a tomato)

Mary’s “Get Married” Vinaigrette…

This is a guest post from my friend Mary Pochez who lives in the wonderful Chateau La Barbee in the Pays Loire. Not that I was particularly desperate or in a hurry, but one of the first things that I learned from my then-future French husband was that, in France, when a young lady can… Continue reading Mary’s “Get Married” Vinaigrette…