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Toasted Barley “Risotto” with Roasted Cauliflower
One evening, in the mid-seventies, our family had neighbours over for dinner. Their recent high-school graduate daughter had just returned home from a Katimavik type course. We were told that she was...
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Cassoulet (Ann’s North American version)
Cassoulet is the original pork and beans. Each region in France seems to have their version, goose or duck and whichever sausage the region is known for. My first taste of cassoulet was from Oyama...
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Baked Mushroom Risotto
Here it is the beginning of spring and I’m baking a mushroom risotto. It’s still cold out, although if the sun’s shining while working out in the garden it’s wonderful to feel the heat! I think that...
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