Category Archives: 8. Vegetables

Tartiflette

Posted on November 16, 2012 by Meg

This is a cold-weather dish most commonly encountered in the Alpine ski resorts of eastern France: potatoes, onions, bacon and flavorful reblochon cheese baked together to make a mouth-watering one-dish meal. But tartiflette has become so popular that restaurants from … Continue reading →

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Patates douces aux herbes

Posted on November 8, 2012 by Meg

Every so often there comes a time for thanksgiving. Yesterday was one such occasion, never mind that it fell a couple of weeks before the American national holiday. In honor of events, I decided to make sweet potatoes. Not the … Continue reading →

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Pommes de terre au romarin

Posted on October 24, 2012 by Meg

Potatoes roasted with rosemary and olive oil — nothing so melt-in-the-mouth delicious could be as simple to make. Preparation time is five minutes or less, although you do need to be around for the next hour or so while your … Continue reading →

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Tomates provençales

Posted on October 18, 2012 by Meg

There are many approaches to this classic dish from Provence — the slow way on the stove-top, the quicker way in the oven, with or without breadcrumbs, with thyme instead of parsley, etc. For the purposes of an everyday French … Continue reading →

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Gratin de courgettes

Posted on October 11, 2012 by Meg

Zucchini infused with thyme, garlic and nutmeg and topped with a crust of bubbling cheese — it sounds as good as it tastes. But the best thing about this dish is how easy it is to make. In the time … Continue reading →

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Poêlée de champignons des bois

Posted on September 27, 2012 by Meg

I learned this dish many years ago from a French friend who happened to be living in the Périgord region south of Limoges, an area that falls within the northern reaches of Dordogne. First we went out gathering mushrooms in … Continue reading →

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Ratatouille

Posted on September 20, 2012 by Meg

There must be as many ways of making ratatouille as there are chefs in France, for appreciation of this ultraflavorful vegetable stew spread north from Provence long ago. The best I ever had was at lunch at a two-star Michelin … Continue reading →

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