Usually, the recipes I feature here are my grandmother’s, ones that I have translated from her handwritten notes. After a spring and summer of growing vegetables and eating them, I thought it was time to share a simple recipe for how we take vegetables from the ground to our plates. My husband has dictated this recipe to me as he was too busy playing fetch with our dog to type it out himself. Here is his garden vegetable salad recipe.
Fun fact: When I tell my parents a week in advance that I’m coming over so we can cook one of my grandmother’s recipes together and they say okay, this is what happens when I show up: “You want to do what?” “But we don’t have any of that stuff.” “So we have to go to the grocery store?” “But I don’t feel like cooking.” Welcome to my life, people! Instead, my dad made us a drink with four ingredients that he called a cocktail and when I asked him to elaborate, he said it was a Haitian Rum Cocktail. “Now you can write about that.” So, I did… Read more
This week’s Friday Faves shares a couple of personal essays, a recipe we hope to try and home tours. We’re starting with the personal stuff first.
Design*Sponge, a blog I have followed for years now, is celebrating its 13th anniversary. Creator, designer and writer Grace Bonney wrote an essay this week that just had me agreeing with and appreciating her on many fronts. Take a look if you want to read about the lessons she’s learned about herself throughout the Design Sponge journey.
Speaking of essays, did you catch the one I wrote this week on this here blog about wrinkles, my mom and mirrors? P.S. She still has that pin she’s wearing in that top photo.
I am back with another of my grandmother’s recipes, flan de comte aux crevettes, which kind of translates to a savory shrimp flan that she recommends be served with a side of Cardinal sauce. I say “kind of” because, well, you’ll see. It was a super easy recipe to make, once I got past the hump of not being able to understand it. One reason I had trouble with translating this recipe is because it doesn’t entirely make sense, so I asked my mom to translate it for me. And did it turn out any good? Well, YES!
Just too late for your 4th of July BBQ, but perhaps just in time for the rest of your life of eating deliciousness, I have something for you that made me practically sob in making it but really happy in eating it: tarte a l’oignon, or onion tart. If you host a BBQ or dinner in the near future and want something with lots of flavor that’s easy to make, I highly suggest this onion tart.
I did something I probably shouldn’t have done when you’re an invited guest: I brought a dessert that I had never tested before. I was looking through my grandmother’s recipes and saw le massepain au beurre, a name I didn’t totally understand but the instructions were simple and I understood that butter was a major ingredient which is always a good idea, so I decided to go with it.