Tag: French class

How to Make Quiche out of Just About Anything

How to Make Quiche out of Just About Anything

French home cooks always seem to have a dozen wonderful things up their sleeves to make on the spur of the moment. Great ideas to use up leftovers come awfully naturally, as well, and they all appear to know about how to feed 6 people with a cup and a half of milk, 3 eggs, a bit of ham, and a handful of grated cheese. How DO they do it? These folks are always frying croutons, whipping up homemade hot chocolate, baking an apple tart using apples from the backyard tree, simmering cream soups or vegetable pastas, stirring up something tasty with canned tuna … or even making quiche! How is it that even carbs aren’t a problem for them? This is proven routinely by the unending ubiquitous photos of yard-long baguettes being carried home by slim citizens riding bikes down tree-lined sunny Paris streets. (Well, right now they’re limited to an hour out a day and can’t go far from home. Sigh.) Over the years I’ve been writing the blog, I’ve read and seen quite a lot about this phenomenon, but staying in France for two weeks a couple of years ago gave me a much more complete and definitely personal insight. I’m finding it all definitely useful in today’s cooking world.

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Mozzarella French Toast Sandwiches with Marinara Dip and Asparagus-Fennel Soup with Pistachio Pesto

Mozzarella French Toast Sandwiches with Marinara Dip and Asparagus-Fennel Soup with Pistachio Pesto

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This week’s cooking class, SPRING BRUNCH, still has an opening for Wednesday, 4/29, 5-8pm; let me know!  Make any quiche,  then make your own favorite breakfast sausage. Top it off with Bananas Foster Bread pudding with Caramel Sauce.  List of upcoming classes and registration info located at the top, right corner of blog under CURRENT CLASSES. Can’t wait to cook with you.

When the rest of the country appears to be celebrating spring, we in the beautiful state of Colorado experience snow, hail, rain, thunder, and more all in one day.  The day before it was sunny and 65, but that didn’t mean peas were blooming or asparagus was ready; it just meant the tumbleweeds weren’t dry and blowing yet and the small pot of hopeful pansies was being very faithful indeed.

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I don’t think we get depressed about it because, after all, we probably have the best weather overall in the country.  We have temperate winters, rare rainy days, cool summer nights, and a continually changing western view as the clouds decide what they’re going to do with the mountains at any given time.  But we may need to occasionally think like spring.  And when we do, we make comforting skillets full of warming goodness because spring can be damned cold here.  A wet 45 is colder than a dry 10.  Last Thursday night when I came out of work after teaching the FRENCH NIGHT AT HOME class, I had to clean off inches of snow from the car and ruined my shoes in the wet frozen slush. Life has loveliness to sell, as Sara Teasdale says.  We’re thankful for the moisture because we live in fire country… Continue reading “Mozzarella French Toast Sandwiches with Marinara Dip and Asparagus-Fennel Soup with Pistachio Pesto”