“A cooked tomato is like a cooked oyster: ruined.” Andre Simon (1877-1970), ‘The Concise Encyclopedia of Gastronomy’ During summer, I never run out of tomatoes. I´ve had a crush on them, a coup de coeur as they say here, ever since I was a little girl. It was a hot summer day in the late […]
auf Deutsch: Tarte Tatin mit Pfirsisch und Rosmarin We arrived here in Paris about ten days ago, happy and exhausted. An old life left behind, a new one waiting for us, and a new house to begin with. To make new walls a home, it always helps to get things started in the kitchen. To […]
deutsche Version Ever since I bought that bunch of marjoram some days ago, I couldn´t get the image of a Palatinate Saumagen out of my head: this traditional, hearty German dish from the Southwest region is a potatoes, marjoram, bacon and sausage meat stuffed pig´s stomach that is first poached, then oven roasted for hours. […]
mamangerie.com 