Adventures in Tamarind

I’d already heard of “tamarind paste” plenty of times.  Until this week, though, I wouldn’t have been able to tell you exactly what it was, or even where to find it. Some exotic spice, no?  The one that giddily finds its way into Indian and Thai cookbooks; the one I’d always ignored.  Until my most […]

Easy, Creamy Mushroom Tomato Sauce (Recipe)

I love big projects, especially cooking projects- big messy ones where you have long cleaning sessions afterward. I, however, like most, don’t have endless hours each evening to spend concocting unknown dishes (nor do I always have the time to trek through Paris hunting down the various ingredients typically required of such ventures).  That’s why […]

Roasted Chestnuts (Recipe)

As I mentioned in my posts about bourru and bernache, tradition has it that you eat roasted chestnuts with these young “wines” that show their faces only in the autumn. There are two words for chestnut in French: marron and châtaigne. While we don’t seem to distinguish between the two in English, we certainly do […]

Bernache: Fresh Out of the Vat

It all started with the bourru wine I talked about in this post. Thanks to my sister, last weekend we got the chance to visit a seventh-generation, family-owned vineyard in Cour-Cheverny, a small rural town near Blois in the Loire Valley.  After writing about bourru, Sébastien and I were wondering if it was only a […]