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Green as spring veal stew from Around my French Table on eatlivetravelwrite.com

French Fridays with Dorie: Green as spring veal stew

“Herbaceous.” That’s how this week’s French Fridays with Dorie dish (“Green as spring” veal stew, p 262) was described by one of our guests last weekend who was treated to an “experimental” (as in, I’d never made 90% of the dishes we served!) dinner party. What’s that you say – you serve food at dinner […]

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Meat grinding equipment on eatlivetravelwrite.com

Les Petits Chefs grind meat and make breakfast sausage with Emily Richards

If you read my blog way back in 2011, you might remember that Neil and I took part in Charcutepalooza – a group of bloggers working their way through Michael Ruhlman’s “Charcuterie” book.  You might remember that time I tried to grind meat without the blade in the meat grinder. Or the sausage stuffing extravaganza. […]

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Veal Chops with Rosemary Butter from Around my French Table on eatlivetravelwrite.com

French Fridays with Dorie: Veal Chops with Rosemary Butter

Believe it or not, I barely made any changes to this week’s French Fridays with Dorie recipe (Veal Chops with Rosemary Butter, p268). It looked like a simple dish and who am I to mess with simple flavours, especially when they are Dorie-approved.  As she says, you don’t have to do much to make a […]

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Charcutepalooza: The last supper

What to write, what to write? It’s the final Charcutepalooza challenge. Ever. I can hardly believe it! Who would have thought a year ago that Neil and I would be hosting an all-meat luncheon for 7 people featuring meat we cured, smoked, ground, packed and blended ourselves? Certainly not me. It says a lot about […]

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Charcutepalooza June: Stuffing sausages!

This month’s Charcutepalooza challenge forced Ethan to move to Toronto just so he could help out And thank goodness because it really does take three people to stuff a sausage. Seriously. Throughout the whole time (hours!) that Ethan, Mr Neil and I were stuffing sausages, we were wondering how we would have done this alone. […]

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